Kofta

Kofta is a beloved dish celebrated across diverse cuisines, including those of the Indian subcontinent, the South Caucasus, the Middle East, the Balkans, and Central Asia. At its core, kofta consists of ground meat combined with spices or onions, shaped into balls or patties, and prepared in a variety of ways. Depending on the region, you might find kofta made with beef, chicken, lamb, or pork, though pork is typically avoided in Muslim-majority areas. There are also delightful vegetarian versions made with ingredients such as potatoes, calabash, paneer, or bananas.

In India, koftas are often served in a spicy curry alongside rice or bread. Conversely, in countries like Iran, Iraq, Pakistan, and Azerbaijan, koftas are usually accompanied by a rich gravy. Dry versions, often referred to as kebabs, are also popular. Each region has its unique rendition of the dish; for instance, in Greece and Cyprus, koftas are known as keftedes and are typically fried and served with tzatziki or yogurt.

The term "kofta" is derived from Urdu and Persian, meaning pounded meat. Over time, the dish has evolved with regional variations, incorporating a mix of meat, rice, vegetables, or even eggs. Koftas can be grilled, fried, steamed, or baked, often accompanied by a flavorful sauce. In some regions, you might even find koftas made from fish or vegetables instead of meat.

The preparation and serving styles of kofta vary widely. In Jordan and Palestine, for instance, koftas are made with beef, chicken, or lamb, seasoned with a variety of herbs and spices, and either fried or cooked in stews. Turkey offers numerous kofta variations, such as sulu köfte, kadınbudu köfte, and çiğ köfte, each featuring unique ingredients and cooking methods.

Kofta is a versatile dish that has been adapted and cherished across different cultures, showcasing a rich tapestry of flavors and culinary traditions.