Things to know about Gelin Budu Recipe
Gelin Budu or ‘bride’s thighs’ have this name because of its golden color and softness. In Arabic, the dish is known as Kubbat Halab. It’s a favorite lunch available at most bazaars, as meat is the most common staple of Turkmen this pie is popular all over Turkmenistan. The rice shell is the main difference from other similar recipes, rice makes it very crunchy and gives a distinct taste from flour-based croquettes. Now it is also widely eaten in Iraq, becoming part of its cuisine but Authentic Budu is from Turkmenistan that later became popular all over Central Asia. It’s very easy to prepare at home, and all of the ingredients are easily available anywhere in the world.
Yummy Turkmen Traditional Bride’s Thighs or Rice Croquettes. Authentic Recipe of Gelin Budu.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 150 grams (5.29 oz) Ground (Minced) Beef
- 150 grams (5.29 oz) Ground (Minced) Lamb
- 1 pc Onion Finely chopped
- 1 clove Garlic Finely chopped
- 2 tbsp Fresh Parsley Finely chopped
- ¼ tsp Salt
- 1 pinch Ground Black Pepper
- 1 pc Potato Large
- 250 grams (8.82 oz) Rice Rinse
- 500 ml (16.91 floz) Water
- 1 tsp Salt
- 2 tbsp All Purpose Flour – Plain Flour
- 1 cup Vegetable Oil
- Take a large bowl.
- Mix ground beef and lamb with onion, garlic, parsley salt, and black pepper.
- Mix it thoroughly and divide it into 16 (depending on serving size) equal parts.
- Boil the potato.
- Take another pot and boil rice with some salt for about 20 minutes.
- Peel the boiled potato and mash.
- Mix it with the rice and knead in a large bowl.
- Add some flour and knead it until the mixture becomes sticky and dough-like.
- When ready, divide it also into 16 (depending on serving size) equal parts.
- Roll each part into a ball shape.
- Shape the dough like a bowl and stuff about a teaspoon of filling into it.
- Seal the dough and shape it into an oval. Make sure that the filling is intact.
- Heat up oil in a medium pot, enough to fry 4-5 pieces.
- Deep fry until golden brown and then remove.
Serve with Turkmen green tea and strained yogurt.
— Specific Atributes of This Recipe:
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