Dish · middle-eastern
Kofta
Kofta is ground meat, usually beef or lamb, mixed with onion, parsley, and spices, then shaped into logs or patties and grilled, fried, or simmered in sauce.
Where it comes from
The word and the technique of seasoning ground meat before shaping it spread from Persian and Ottoman kitchens across South Asia and the Mediterranean, with each region adjusting the spice mix and cooking method it landed in.
What cooks argue about
Cooks argue over adding breadcrumbs or egg as a binder, which holds the kofta together on a skewer but can dilute the meat's texture and flavor.
Nobody has published a kofta recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.