There should be a lot of beautiful women - they believe in the East. Well, what, you read their fairy tales (at least "A Thousand and One Nights", at least some others, I remember, I had a book in my childhood "Arab fantastic stories and fairy tales", about all sorts of gins, Efrites, brave maliks (analogue of European princes) and beautiful maliks (analogue of European princesses)... So, if the main character of those tales if happiness fell, then this happiness was necessarily accompanied by a steep-hip guria with a volume of the lower ninety (according to the illustrations) much exceeding these same ninety…
Considering all this, it is not surprising that a large, juicy, fluffy cutlet in Turkey is called Kadınbudu köfte - female thigh (well, go female hips, if someone has more such an option like). Their taste is very unusual (due to the method of preparation), so you should definitely try them.
Those who ate these cutlets know that they are much larger than usual in size, and this is perhaps the only nuance that should be taken into account when preparing and. Well, everything else is done according to the recipe.
We take:
- 0.5 kg of minced meat, beef or lamb, remember yourself - we don't use pork here
- 0.5 tbsp. rice is better than round grain
- 1 large sweet onion, white or golden, mild
- 3 eggs
- A little bit of different spices and: black pepper, salt, cumin, hot paprika, turmeric, parsley (fresh
- Dough flour and frying oil.
How we cook:
They say that every Turkish hostess and cook has their own cooking methods. I cooked these cutlets for the first time at a master class by a Turkish chef, and I have a method from him. How authentic and correct - I will not undertake to assert, the main thing is that the result is wonderful.
So, for starters, we turn the onion almost into gruel. If you know how to do it with a knife - well done, if you don't know how, a blender will come to the rescue (although it will turn out too mashed potatoes) or a spring knife.
We send the onions to a hot frying pan without oil, and almost immediately there - half (or even more) of the minced meat. We need to fry this, so we cook until all the liquid has evaporated.
Fried? We leave aside - let it cool down.
We wash the rice, cook it until cooked. In order to cool faster, you can rinse with cold boiled water after cooking and let it drain well.
We prepare a mixture of spices, finely chop the parsley, and... in a deep bowl we combine the minced meat raw and fried, rice, one egg, spices, salt, finely chopped parsley. As a result, you should get a mass, which is a little... watery compared to minced meat for classic cutlets. It is better to let her stand for an hour, or even two in the refrigerator, then the salt will do its job and the cutlets will be, firstly, juicier, and secondly, they will not fall apart.
So, the minced meat has stood, we form cutlets, while heating a frying pan with butter. There should be a lot of oil - so that the cutlet is at least half drowned in it. At the same time, place a plate of beaten eggs and a plate of flour right under your arm.
They formed it away, rolled it first in flour, then in an egg and... in a frying pan, so that it squirts deliciously so ...
Fry the cutlets for a long time - about 3-4 minutes on each side, so that a crust appears.
After frying, it is best to let the cutlets run on napkins or paper towels.
Bon Appetit!