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       t            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.