The Edirne Provincial Directorate of Culture and Tourism records a Kadınbudu Köfte method using half cooked and half raw minced meat, boiled rice and an egg coating. This home version follows that approach and adds measured chilling and doneness checks.
Kadınbudu Köfte — Recipe Card
Beef and rice patties with a golden egg coating
Makes 4 servings · 12 patties; 3 per servingUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Kadınbudu Köfte
Cook rice and half the beef
Boil the rice in the water for about 15–20 minutes until tender, then drain well. Meanwhile, heat 15 ml (1 tablespoon) of the oil in a skillet. Soften the onion for 4 minutes, add 250 g (8.8 oz) beef and cook for about 5–7 minutes, breaking up lumps, until it reaches 71°C (160°F). Spread the rice and cooked beef in separate shallow containers and refrigerate promptly until cool, about 30 minutes; longer if still warm. Keep the remaining raw beef refrigerated.
Mix and chill
Combine the cooled rice and cooked beef mixture with the remaining raw beef, salt, pepper and one beaten egg, about 50 g (1.8 oz). Mix thoroughly without tasting. Cover and refrigerate for 30 minutes. Wash hands and utensils after handling raw beef and egg.
Shape and coat
Shape into 12 flattened oval patties, no thicker than 1.5 cm (⅝ inch). Beat the remaining two eggs, about 100 g (3.5 oz), in a shallow bowl. Dip each patty in egg just before it goes into the pan. This version uses no flour or breadcrumb coating.
Fry through
Heat the remaining oil in a heavy frying pan to about 170°C (340°F). Aim for roughly 1 cm (⅜ inch) depth, adjusting the oil amount to the pan. Fry in small batches for about 3–4 minutes per side until golden and the center of each patty reaches 74°C (165°F). Reduce heat if the coating browns too fast. Drain on a rack over a tray and serve hot. Discard any egg left in the dipping bowl.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-beef-and-rice-patties-kadinbudu-kofte. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Dietary notes
Contains beef and egg. No flour, bread or dairy is added in this version. Check meat and spice labels for additives or allergens if using anything other than plain ingredients.
Heat level
No added chili; black pepper provides gentle warmth. For a hotter variation, mix 1 g (½ teaspoon) hot pul biber into the filling before chilling.
Timing
The 60-minute resting estimate covers about 30 minutes cooling and 30 minutes chilling. Cooling can take longer; do not combine hot cooked ingredients with raw meat. Keep chilled ingredients at 4°C (40°F) or below.
How to store and reheat Kadınbudu Köfte
Refrigerate cooked leftovers in shallow containers at 4°C (40°F) or below within 2 hours, or within 1 hour above 32°C (90°F). Eat within 2 days. Reheat in a 180°C (350°F) oven until the centers reach 74°C (165°F). Do not leave the rice-and-meat mixture at room temperature while preparing other dishes.
Kadınbudu Köfte: questions and answers
Why do my patties break apart?
Warm or wet rice and insufficient chilling make the mixture soft. Drain well, cool the cooked ingredients and chill the mixed filling before shaping. Flatten gently rather than making thick balls.
Can I use leftover cooked rice?
Use 150–180 g (5.3–6.3 oz) plain cooked rice instead of the dry rice and boiling water, only if it was refrigerated promptly at 4°C (40°F) or below and is no more than 1 day old. Keep it cold and do not extend its original storage time by adding it to the mixture.
