Kadin Boudi, a Meat and Rice Croquette Recipe from Charles Kasbarian

Not long ago, I posted a recipe for Khatoon Boodhi from Araksi Dinkjian.

In that same post I mentioned Charles Kasbarian’s recipe of the same name, but with a slightly different spelling. Charles is in the process of putting together an online Dikranagerdsi cookbook, and this is one of his main dish recipes.

He kindly shared his recipe with me and gave me permission to share it with you!

Kadin Boudi

A meat and rice croquettes recipe from Charles Kasbarian
Prep Time 30 mins
Cook Time 18 mins
Total Time 48 mins
Course Main Course
Servings 8 croquettes

Ingredients
  

  • 1 lb. ground lamb (I used locally sourced lamb from Fox Trot Farm.)
  • ½ cup plain rice (cooked and cooled)
  • 1 medium onion (chopped)
  • ½ cup string cheese, tel banir (chopped – I used Sun-Ni Armenian string cheese)
  • ¼ cup parsley leaves
  • 1 tsp. dill weed
  • ½ tsp. salt
  • ½ tsp. paprika
  • 1 tsp. ground coriander, aka kinz
  • ½ tsp. black pepper (daghdigh) (freshly ground)
  • 2 large eggs (One for the croquette mixture; the other used as a coating before cooking.)
  • plain flour (for coating)
  • olive oil (for shallow frying)

Instructions
 

  • Combine meat, rice, onions and cheese, then pass through a grinder or food processor until ground to a reduced consistency.
  • Add salt, pepper, spices, and 1 lightly beaten egg.
  • Mix and knead thoroughly.
  • Divide the mixture into eight equal portions.
  • Take each portion, one at a time, and roll into a cylindrical shape, uniform in circumference, and place in a large shallow plate.
  • Beat second egg and pour over the croquettes, turning them until fully coated.
  • Transfer the croquettes to another large shallow plate containing flour, turning them until fully coated.
  • Shallow fry the croquettes, turning them until well browned.

Notes

Charles’ Suggestions:
Serve 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.
Charles’ Note:
Kadin Boudi is Dikranagerdtsi dialect for Kadin Budu, meaning 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.
Tried this recipe?Let us know how it was!
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