Kadinbudu Kofte Recipe

This is a classical Ottoman/Turkish dish. When you are hungry walking the famous Istiklal Street, you find yourself a small local restaurant usually serving the artisans working around, and among them you will find, for sure, Kadınbudu Köfte.

They say the custom is using plain rice from the day before for making this. I’m ok with that! Good that it does not go to waste!

Look how beautiful the Kadinbudu Kofte looks!

The name translates to, literally, woman’s thigh. I couldn’t find any story for why it is called that but there are claims the names come from Kadı instead of Kadın, which is an Ottoman judge. So the origin may be “judge found” or “judge’s nose”. I like to think there is a good story somewhere with a chef who was into women so much!

The first find is in a 1844 cookbook, according to a newspaper which refers to the modern Kadınbudu recipe as a type of “mücver” (a modern day fried zucchini/vegetable dish). Curiously the same books names another type of Köfte as Kadınbudu which is prepared with uncooked rice.

Kadınbudu Köfte

Prep Time: 30 mins
Cook Time: 25 mins


  • 1 kg ground beef (or lamb or a mix)
  • 2 large onions (diced)
  • 3/4 cup rice
  • Salt
  • Pepper
  • Cinnamon (optional)
  • 2 eggs (beaten)
  • Flour (to coat)
  • Oil to fry
  • Serving suggesion: mashed potatoes and salad


  1. Cook the rice in salted boiling water until soft
  2. Cook 400g ground meat with onions and spices
  3. When the meat and rice cools a bit, mix well with the remaning raw ground meat
  4. Form large meatballs (elliptical shape)
  5. Dip in eggs and flour, fry in hot oil (no need to deep fry)
  6. Serve with mashed potatoes and salad!

Additional Info

I actually enjoy the taste and practicality of powdered mashed potatoes, give it a try if you are busy.

Cinnamon idea is from Mide Lobisi. I can't share the name of the person without her persmission. But thanks ET!

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