Renkofta

Renkofta is a term that appears in some culinary sources as a variant of kofta, a family of ground-meat patty dishes found in the Middle East, South Asia, and surrounding regions. The term is not widely documented as a standalone dish in mainstream culinary references, and its exact definition varies by source and locale.

Overview and usage: In practice, renkofta recipes tend to follow kofta principles: ground beef, lamb, chicken, or a mixture is mixed with onion and garlic, chopped herbs such as parsley or cilantro, and a blend of spices including cumin, coriander, pepper, and paprika. A binder such as egg or breadcrumbs may be added. The mixture is shaped into small cylinders or balls and cooked by pan-frying, grilling, or baking.

Serving and variants: Renkofta is commonly served with yogurt-based sauces, tahini, or tomato chutneys, along with rice or flatbreads. Some versions may feature color- or spice-focused tweaks (for example, red chili or paprika) that influence naming, but there is no universally accepted standard for color or flavor profile.

Regional notes: The term shows up sporadically in menus and online recipes, particularly among fusion or modernist cooks, but it is not a regularly defined dish in traditional cuisines.

See also: Kofta, Kebab, Meatball.