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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, 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. [2] Çiğ köfte is common to both Armenian [1] [3] [4] and Turkish cuisines. [5]
Kuru köfte (dry meatballs) is a Turkish breaded meatball, usually minced lamb or mixed with sheep, beef or chicken meat, mixed with eggs, with garlic, herbs (parsley, dill, thyme), spices and salt homogenized to form some balls, rolled on bread crumbs or flour and fried in hot oil.
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Yasmin Fahr adds bold, exciting flavor to meatballs and pasta with fresh herbs, veggies and aromatics.
Frikkadel – a traditional Afrikaans dish comprising usually baked, but sometimes deep-fried, meatballs prepared with onion, bread, eggs, vinegar and spices. Gondi – a Persian Jewish dish [ 6 ] of meatballs [ 7 ] made from ground lamb, veal or chicken [ 6 ] traditionally served on Shabbat .
Meatballs made of bulghur, chopped meat, filled with meat, pine nuts and spices Kafta Keftédes Köfte Kufteh Meatballs made of chopped meat, onion, parsley, and spices Şiş köfte: Kebab-style köfte Kibbeh nayyeh: Çiğ köfte: Chi Kufte, Hoom Kufteh Raw meat dish Tabbouli: Kısır: Eech Bulgur salad with finely ground parsley, and tomato paste
Minced chicken and quail meats are also used to prepare mantı in some regions of Turkey. Erişte: Homemade pasta is called "erişte" in Turkey. It can be combined with vegetables but it can also be used in soups and rice. Keşkek: A meat and wheat (or barley) stew Kuskus: The Turkish version of couscous, which can be served with any meat dish ...
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