Gelin Budy

Gelin Budu – Bride’s Thighs

Gelin budu, or “bride’s thighs”, is the Iraqi Turmen name for these soft and golden, meat-stuffed croquettes (also known as Kubbat halab in Arabic and Pirinç köftesi in Turkish). What makes this dish unique, other than its memorable name, is its kneaded rice crust, which gives it a distinct taste from similar flour-based dishes. Thanks for this recipe goes to my Iraqi Turkmen friend, Sheyma.

Gelin Budu – Bride’s Thighs (Rice Croquettes)

Makes 16

For the filling:
300 g ground beef or lamb
1 onion, finely chopped
1 garlic clove, finely chopped
2 tablespoons finely chopped fresh parsley
¼ teaspoon salt
Pinch of ground black pepper

For the shell:
1 potato
250 g (1 cup) rice, rinsed
500 ml (2 cups) water
1 teaspoon salt
2 tablespoons flour

Vegetable oil, for deep-frying

1. In a medium bowl, mix all the filling ingredients together. Cook the meat mixture over medium heat for 15 minutes.

2. Boil the potato until tender. Meanwhile, in a large pot over high heat, bring the rice, water and salt to a boil. Reduce the heat to medium and cover the pot. Steam the rice for 20 minutes.

3. Peel the boiled potato. Pour the rice into a large bowl, crush the potato with your hand into the bowl and mix until well combined. Sprinkle on the flour and knead the mixture until sticky and dough-like.

4. Divide the mixture into 16 equal pieces and, with wet hands, roll each piece between your palms into a ball.

5. Place a ball in your left hand and press your right index finger down the middle to make a hole. Move your thumb in the hole while squeezing and turning the ball to form a bowl-shaped shell. Keep your hands wet for a thin, smooth shell and to seal any cracks.

6. Stuff the shell with a teaspoon of the filling. Seal the opening with wet fingers and shape into an oval. Repeat with the remaining balls.

7. Fill a large pot about 4 cm deep with oil and place it over medium heat. Once the oil is hot, deep-fry the gelin budu in batches of 5 to 6, stirring gently with a slotted spoon, until golden brown. Serve warm.

Posted in Appetizers & Snacks | 13 Comments
  1. tanks.alah sizden razi olson

  2. Bahar

    Cant wait to try it!!! Bayramgul eje spasibo vam!!

  3. Mehri

    Спасибо за рецепты

  4. nana

    çox bəyəndim, çox sağ olun (y)

  5. salam bayramgol.halin yakhshimi?men irani gelin.ellerin aghirmasin.thank you

  6. Meric

    Turkish – Kadınbudu köfte (woman’s thigh) köfte

  7. mekan

    gelin budu-kadin budu türklerin nahary türkmenlerinki däl

  8. Aygul

    Beautiful pictures, great recipes! Thank you!

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