Kofta is a family of meatball or meatloaf dishes found in Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Caucasian cuisine, South Caucasian, South Asian cuisine, South Asian and Central Asian cuisine, Central Asian cuisines. In the simplest form, koftas consist of balls of Ground meat, minced meatusually beef, chicken, pork, lamb or mutton, or a mixturemixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb. There are many national and regional variations. There are also vegetable and uncooked versions. Shapes vary and include balls, patties, and cylinders. Sizes typically vary from that of a golf ball to that of an orange.

Etymology

In English, ''kofta'' is a loanword borrowed from which in turn is derived from Persian language#Classical Persian, Classical Persian , contemporarily . The earliest extant use of the word in the Urdu language is attested from the year 1665 in Mulla Nusrati's ''ʿAlī Nāma''. It was first used in English in ''Qanoon-e-Islam'' in 1832, and then by James Wise (civil surgeon), James Wise in 1883. The languages of the region of the kofta's origin have adopted the word with minor phonetic variations. Similar foods are called in other languages croquettes, dumplings, meatballs, rissoles, and turnovers.

History

The first appearance of recipes for kofta are in the earliest Arab cookbooks. The earliest recipes are for large ground lamb meatballs triple-glazed in a mixture of saffron and egg yolk. This glazing method spread to the West, where it is referred to as "gilding" or "endoring". Koftas moved to India; according to Alan Davidson (food writer), Alan Davidson nargisi kofta were served at the Mughal Empire, Moghul court. Koftas are found from the Indian subcontinent through Central Asia, the Middle East, the Balkans, and northern Africa. Koftas are found in the traditional cuisines of Iran, Afghanistan, Albania, Bulgaria, Georgia, Armenia, Azerbaijan, Greece, India, Morocco, Pakistan, Romania, and Turkey. In Turkey it is "a preferred offering at communal gatherings of all kinds", according to Engin Akin. In Armenia and Azerbaijan it is, along with dolma, lavash, Harissa (dish), harissa, Kebab, kebabs, and Baklava, pahlava, a dish of "clearly symbolic ethnic significance" often argued over by Gastronationalism, gastronationalists attempting to claim it as one of their own country's traditional dishes that has been co-opted by the other country. Kofta is a popular dish among Assyrian people.

Variations

Generally meat is mixed with spices and often other ingredients such as rice, bulgur, vegetables, or eggs to form a paste. They can be grilled, fried, steamed, poached, baked, or marinated, and may be served with a rich spicy sauce or in a soup or stew. Koftas are sometimes made from Fish (food), fish or vegetables rather than red meat. Some versions are stuffed with nuts, cheese, or eggs. Generally the size can vary from the "size of an orange to the size of a golf ball", although some variants are outside that range; ''tabriz koftesi'', which average in diameter, are the largest. They can be shaped in various forms including patties, balls, or cylinders. Some versions are uncooked.

Examples

* Chiftele, a Romanian cuisine, Romanian version using ground pork mixed with mashed potatoes * Çiğ köfte, a Turkish cuisine, Turkish and Armenian cuisine, Armenian version made with bulgur and sometimes raw meat *İnegöl köfte, a Turkish style *Islama köfte, a steamed kofta from Turkey * Kibbeh, a category of dish in Middle Eastern cuisine which includes koftas, sometimes served raw *Analı kızlı soup, Analı kızlı, a Turkish soup * Kofta curry, having meat or vegetable balls in a curry sauce. There are many variations using different ingredients for the balls, such as kofta curries made with paneer, chicken or mutton; it derives from the Indian subcontinent. * Koofteh berenji, koofteh hamedani, koofteh nar, Koofteh Tabrizi, koofteh tabrizi and koofteh shirin-e kermanshahi, Iranian variants. * Nargisi kofta, an Indian dish in which a hard-boiled egg is wrapped in the kofta mixture * Pishtha, a meatball mentioned in the Sushruta Samhita, Sushrutha Samhita *Şiş köfte, a kebab-style kofta from Turkish cuisine * Sulu köfte, a Turkish kofta soup or stew * Tabriz köftesi, an Azerbaijani cuisine, Azerbaijani version unusual for its average diameter of * Tomatokeftedes, a Greek cuisine, Greek vegetarian version which uses tomatoesAglaia Kremezi and Anissa Hellou, 'What's in the Name of the Dish' in Richard Hosking (ed.), ''Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009'' (London: Prospect Books, 2010) 206 File:Kotlet on the pan.jpg, Kotlet from Iran File:Koofteh tabrizi.jpg, alt=Three eight-inch meatballs in sauce, Iranian ''Tabrizi kofta'' include Split pea, yellow split peas and potatoes as well as minced meat File:Kofte Chawal from India.jpg, alt=Sauced meatballs with rice, Indian vegetable kofta curry served with rice File:EgFoodKofta.jpg, Egyptian cigar-shaped kofta in a pita

References

{{Cuisine of Greece Urdu-language words and phrases Arab cuisine Assyrian cuisine Balkan cuisine South Asian cuisine Central Asian cuisine Middle Eastern cuisine Meatballs Kofta, Middle Eastern grilled meats hu:Török konyha#Húsgombócok

Etymology

History

Variations

Examples

See also

References