Categories: Lamb, Ethnic 
      Yield: 6 servings 
  
    750 g  Finely ground lean lamb             1 ts Finely chopped dill 
           -OR- finely ground lean beef             Salt 
      1 c  Boiled rice                              Freshly ground black pepper 
      1 md Onion; finely chopped               2 lg Eggs 
    1/2 c  Crumbled beyaz peynir                    Plain flour; for coating 
           -(feta cheese)                           Oil; for shallow frying 
    1/4 c  Finely chopped parsley          
  
  The Turks' appreciation of the fair sex is apparent even in the naming of 
  recipes.  Form the meat mixture with a certain voluptousness to an 
  elongated egg shape.  Don't make them too plump - we all like to be 
  flattered, don't we? 
   
  Cooking time: about 20-25 minutes in all 
   
  Combine meat, boiled rice, onion and cheese, then pass through meat grinder 
  using fine screen.  Add herbs, salt and pepper to taste and 1 lightly 
  beaten egg.  Mix by hand to a smooth paste. 
   
  Take a generous tablespoon of the mixture and form into an elongated egg 
  shape, wider at one end than the other, or into simpler torpedo shape. 
  Moisten hand with water to facilitate handling.  Place kadin budu into 
  baking dish side by side as they are finished. 
   
  Beat remaining egg well and pour over kadin budu, then turn them over in a 
  dish to coat them evenly with a film of egg. 
   
  Place about 1/2 cup flour in a plate and roll budu in flour, one at a time, 
  placing them into a frying pan of heated oil as they are coated. Use one 
  hand for rolling them in the flour, keep other hand dry for moving them to 
  the pan. 
   
  Fry over high heat until golden brown, turning them frequently with tongs 
  so that they keep their shape. 
   
  Drain on paper towels and serve hot with vegetable or salad accompaniment. 
   
  Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302 
  069 1