kufta

Kufta is a family of dishes consisting of ground meat mixed with onions, herbs, and spices, formed into small shapes such as balls or patties, and cooked by frying, grilling, baking, or simmering. The term derives from Persian kufta, meaning ground or pounded, and has many regional spellings, including köfte in Turkish and kofta in South Asia.

Core ingredients typically include minced lamb or beef (or a mixture), onion, garlic, parsley or cilantro, and spices such as cumin, coriander, and pepper. Bindings may be egg, bread crumbs, or soaked bread; some recipes add bulgur, rice, or chickpeas to alter texture and flavor. Regional adaptations may also incorporate ingredients like pine nuts, dried fruits, or yogurt.

Regional varieties vary widely. Turkish köfte are often grilled or fried as kebabs. Iranian and Afghan kufta may be simmered in tomato-based sauces or light stews. Indian and Pakistani kofta frequently appear in curries and gravies, with vegetarian versions using potatoes, paneer, lentils, or chickpeas. Central Asian kofte appear in soups or on skewers, and Balkan versions are common in meatball dishes served with rice or bread.

Serving and notes: Kufta is commonly served with rice or flatbread, yogurt or chutney, and salad, and it appears in both street food and home cooking. Cooking methods range from quick frying to slow braising, depending on the recipe. Vegetarian variants use plant-based ingredients to achieve a similar texture.