kofta

Kofta is a family of dishes made from minced or ground meat that is seasoned with onions, herbs, and spices, then formed into balls, patties, or elongated shapes and cooked by grilling, frying, or braising. The name kofte (or kofte, köfte, kefta) appears across many languages and regions, reflecting a broad tradition of seasoned minced meat.

Typical ingredients include beef or lamb as the main meat, with onions, garlic, and fresh herbs such as parsley or cilantro. Spices vary by region but commonly include cumin, coriander, black pepper, and sometimes cinnamon, nutmeg, or allspice. Some recipes add bread crumbs or eggs to bind the mixture. The meat is often marinated briefly to enhance flavor before cooking.

Regional variants are numerous. Turkish köfte are frequently seasoned with cumin and parsley and can be grilled on skewers or formed into patties. Iranian koobideh uses finely minced meat mixed with onions and shaped onto wide skewers for grilling. In the Indian subcontinent, kofta typically refers to meatballs that are simmered in tomato-based gravies or fried, and may be made with beef, lamb, or chicken. Balkan and Levantine traditions also feature kofte-like preparations, sometimes served with yogurt, rice, or flatbreads. Vegetarian versions exist in some cuisines, using chickpeas, lentils, paneer, or mashed vegetables in place of meat.

Kofta is widely served with rice, bulgur, or flatbreads, and commonly accompanied by sauces such as yogurt, tahini, or tomato-based gravies, reflecting its adaptability to regional tastes and ingredients.