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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 Armenian [1] [3] [4] and Turkish cuisines. [5]
Smyrna meatballs, known as soutzoukakia Smyrneika (Greek: σουτζουκάκια σμυρναίικα) or İzmir köfte , is a Greek and Turkish dish of spicy oblong meatballs with cumin and garlic served in tomato sauce. This dish was brought to Greece by refugees from Asia Minor. [1] [2]
İnegöl köfte, a Turkish style of kofta. Islama köfte, a steamed kofta from Turkey. Kibbeh, a Middle Eastern dish in which includes kofte, sometimes served raw. Analı kızlı, a Turkish soup. Kofte Chawal, an Indian subcontinental dish that has meat or vegetable balls in a curry sauce and is served with rice.
Shish kofta before being grilled. Shish kofta (şiş köfte) [1] [2] [3] is a type of kebab-style kofta dish in Turkish cuisine.. The dish consists of minced lamb, mutton, veal or beef, or a mixture of these meats mixed with herbs, often including parsley and mint, placed on a şiş and grilled.
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'. [23]
Islama köfte is a traditional dish originated in Adapazarı, the capital of Sakarya Province in Turkey.. They are served with bread slices and unfermented grape juice on the side. [1]
Mercimek köftesi is a lentil based cold dish or meze found in Turkish cuisine, also known as Lentil balls. Being one of the foods that symbolize the importance of Anatolian hospitality, it is often served in events such as 5 o'clock tea and special occasion meals.
Eksili Kofte with "terbiye" Sulu köfte is a Turkish stew or thick soup ( çorba ) with köfte . It consists of meatballs usually made with minced beef , mixed with rice or bulgur , onion and spices and boiled in their own gravy , with tomato sauce , olive oil and Turkish red pepper paste .