Categories: Meats, Main dish 
      Yield: 6 servings 
  
    750 g  Finely ground lean lamb 
           -OR- finely ground lean beef 
      1 c  Boiled rice 
      1 md Onion; finely chopped 
    1/2 c  Crumbled beyaz peynir 
           -(feta cheese) 
    1/4 c  Finely chopped parsley 
      1 ts Finely chopped dill 
           Salt 
           Freshly ground black pepper 
      2 lg Eggs 
           Plain flour; for coating 
           Oil; for shallow frying 
  
  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.