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Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas consist of balls of minced meat —usually beef, chicken, pork, lamb or mutton, camel or a mixture—mixed with spices and sometimes other ingredients. [ 1 ]
Çiğ köfte (Turkish pronunciation: [tʃiː cœfte]) or chee kofta [1] is a kofta dish that is a regional specialty of southeastern Anatolia in Urfa. The dish is served as an appetizer or meze , and it is closely related with kibbeh nayyeh from Levantine cuisine .
Malai is a major ingredient in malai kofta dumplings and in sweet dishes like malai pedha, ras malai and malai kulfi. [4] Fried koftas are made with potatoes and paneer. [5] The flavour becomes even richer when vegetables are added to it. An example of this would be methi matar malai where the main constituent is green peas. [4]
The meat is usually ground twice using medium-grade grinding plates. Ideally, the fat content should be between 20-35%, although professional cooks may use up to 40%. Unlike similar kebabs, such as Adana or kofta, tail fat is rarely used in koobideh due to its stronger flavor. Instead, flank or rib section fat is preferred for its milder taste.
The malai kofta dish at Besharam. Eric Wolfinger. For North Indian cuisine, Patel loves sarson ka saag — a Punjabi dish of mustard greens cooked with spices — and the lamb kebabs of Uttar Pradesh.
Kofta is a type of meatball or dumpling that is widely distributed in Middle Eastern, South Asian, Mediterranean and Balkan (Central and Eastern Europe) cuisines. The word kofta is derived from Persian kūfta: In Persian, کوفتن (kuftan) means "to beat" or "to grind" or 'meatball'. [30]
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