Kadin boudi (Meat and rice croquettes)

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Kadin Boudi (Meat and rice croquettes)

Yields 8 croquettes


1 lb. ground lamb

½ cup boiled rice

1 medium-sized onion, chopped

½ cup string cheese (tel banir), chopped

¼ cup parsley leaves

1 tsp. dill weed

1 tsp. salt

1/2 tsp. paprika

1 tsp. ground coriander (kinz)

½ tsp. black pepper (dakhdigh), freshly ground

2 large eggs

plain flour for coating

olive oil for shallow frying


1. Combine meat, rice, onion and cheese, then pass through a grinder or food processor until ground to a reduced consistency.

2. Add salt, pepper, spices, and 1 lightly beaten egg.

3. Mix and knead thoroughly.

4. Divide the mixture into eight equal portions.

5. Take each portion, one at a time, and roll into a cylindrical shape, uniform in circumference, and place in a large shallow plate.

6. Beat second egg and pour over the croquettes, turning them until fully coated.

7. Transfer the croquettes to another large shallow plate containing flour, turning them until fully coated..

9. Shallow fry the croquettes, turning them until well browned.

10. May be served with shepherd (choban) salad, and with tan (madzoon & water).

Option: For a more robust flavor, ½ tsp. allspice (bahar) may be substituted for the 1 tsp. coriander.


Kadin Boudi is Dikranagerdtsi dialect for Kadin Budu, Turkish for Lady’s Thigh, which the croquette is supposed to resemble. Also known as Khanum Boudi

and Khatoun Boudi, Khanum is lady in Persian and Khatoun is lady in Arabic. The difference is: Khanum is a lady of superior rank, and Khatoun is a lady

of inferior rank.