Friday, November 6, 2020

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

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

Araksi Dinkjian's Khatoon Boodhi

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!


My preparation of Charles Kasbarian's Kadin Boudi

Kadin Boudi (Meat and Rice Croquettes) from Charles Kasbarian

Yields 8 croquettes


1 lb. ground lamb (I used locally sourced lamb from FoxTrot Farm)

½ cup plain rice, cooked and cooled

1 medium-sized onion, chopped

½ cup string cheese (tel banir), chopped (I used Sun-Ni Armenian string cheese)

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 (one for the croquette mixture; one used as a coating before cooking)

plain flour for coating

olive oil for shallow frying

Ground lamb from Fox Trot Farm; Sun-Ni Armenian string cheese

The ingredients: from rear-left, chopped parsley and seasoning mixture, ground lamb, chopped onions, chopped string cheese, cooked rice, and in center, egg.

1. Combine meat, rice, onions 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.

I shaped these as burgers rather than in the cylindrical shape mentioned.
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.

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

Cook without crowding them in the skillet.
8. Shallow fry the croquettes, turning them until well browned.

Kadin Boudi served with lavash, broccoli, and fresh tomato slices.

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.

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