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!
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.