Kofta

Koofteh Tabrizi from Iran

Kofta is a family of meatball and meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas consist of balls of minced meat—usually beef, chicken, lamb or mutton, camel, seldom pork, or a mixture—mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks, as well as in the Byzantine Empire, and call for ground lamb.

There are many national and regional variations, as well as vegetable and uncooked versions. Shapes vary and include balls, patties, and cylinders. Sizes vary from that of a golf ball to that of an orange.

Etymology

In English, kofta is a loanword from the Hindi-Urdu कोफ़्ता / کوفتہ and Persian کوفته koofta meaning "pounded meat". The earliest extant use of the word in the Urdu language is attested in Mulla Nusrati's ʿAlī Nāma (1665). It was first used in English in Qanoon-e-Islam (1832), and then by James Wise in 1883. The languages of the region of the kofta's origin have adopted the word with minor phonetic variations. In other languages, similar foods are called croquettes, dumplings, meatballs, rissoles, and turnovers.

History

The ancient Roman cookbook Apicius included many meatball-type recipes.

The first appearance of recipes for kofta are in the earliest Arab cookbooks. Kofta were also found in the Byzantine Empire. The earliest recipes are for large ground lamb meatballs triple-glazed in a mixture of saffron and egg yolk. This glazing method spread to the West, where it is referred to as "gilding" or "endoring". Koftas moved to India; according to Alan Davidson, Nargisi kofta was served at the Mughal court.

Koftas are found from the Indian subcontinent through Central Asia, the Middle East, the Balkans, and northern Africa. Koftas are found in the traditional cuisines of Armenia, Afghanistan, Albania, Bosnia and Herzegovina, Bulgaria, Georgia, Lebanon, Palestine, Syria, Egypt, Greece, India, Iran, Morocco, Pakistan, Romania, Serbia, North Macedonia, and Turkey. Kofta is also a popular dish among Kurdish people and Assyrian people. In Turkey, it is "a preferred offering at communal gatherings of all kinds", according to Engin Akın. In Armenia and Azerbaijan, it is, along with dolma, lavash, harissa, kebabs, and pahlava, a dish of "clearly symbolic ethnic significance" often argued over by gastronationalists attempting to claim it as one of their own country's traditional dishes that has been co-opted by the other country.

Cooking methods

Meat is mixed with spices and often other ingredients such as rice, bulgur, vegetables, or eggs to form a paste. Often added into the kofta mixture are nuts, cheese, or eggs. They can be grilled, fried, steamed, poached, baked, or marinated, and may be served with a rich spicy sauce or in a soup or stew. Koftas are sometimes made from fish or vegetables or even cottage cheese rather than red meat. Some versions are stuffed with nuts, cheese, or eggs. Generally the size can vary from the "size of an orange to the size of a golf ball", although tabriz köftesi, the largest, average 20 centimetres (8 in) in diameter. They can be shaped in various forms including patties, balls, or cylinders. A Levantine version, pronounced kafta /ˈkɑːftə/, is typically made with minced beef or lamb, mixed with onion, parsley, and spices. It can be shaped into cylinders, patties, or balls, and grilled, baked, or pan-fried, served with sauces, dips, or flatbreads.

Variants

Variants include arayes [ar; es], a Levantine dish made from pita bread that is stuffed with kufta and then grilled. In Iranian cuisine there are Koofteh Berenji, Koofteh Hamedani, Koofteh Nar, Koofteh Tabrizi, and Koofteh Shirin-e Kermanshahi variants. Azerbaijani cuisine has Tabriz köftesi, with an unusually large diameter of some 20 centimetres (8 in).

Bulgarian cuisine has Tatarsko kyufte, a Tatar version. Greek cuisine has tomatokeftedes, a vegetarian version with tomatoes, and kolokithokeftedes, with courgettes and feta cheese. Çiğ köfte is a Turkish and Armenian version made with bulgur and raw meat.

In Kurdish cuisine there is doughawa, though it can be stuffed with meat; the kufta is usually stuffed with fried onions and eggs, while the kofta itself is in yogurt soup.

In the Indian subcontinent, variants include Kofte chawal, with meat or vegetable balls in a curry sauce, served with rice. Variations use different ingredients for the balls, such as paneer, bottle gourd, chicken or mutton. Other Indian versions are Malai kofta and Nargisi kofta with a hard-boiled egg wrapped in the kofta mixture. Historically, Pishtha meatballs were mentioned in a Sanskrit text on medicine, the Sushruta Samhita.

See also

References

  1. 1 2 Ayto, John (1994). A Gourmet's Guide: Food and Drink from A to Z. Oxford University Press. p. 184. ISBN 978-0-19-280025-1. In Indian cookery, the term kofta denotes a spiced meatball, or a similarly shaped mass of chopped fish or vegetable, cooked in a spicy sauce. In Hindi, the word means literally 'pounded meat'.
  2. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 Davidson, Alan (2014). The Oxford Companion to Food. Tom Jaine, Soun Vannithone (3rd ed.). New York, NY: Oxford University Press. p. 448. ISBN 978-0-19-967733-7. OCLC 890807357.
  3. 1 2 3 Brown, Ellen (2020). Meatballs : the ultimate cookbook (First ed.). Kennebunkport, Maine: Cider Mill Press. p. 11. ISBN 978-1-64643-014-7. OCLC 1139766078.
  4. 1 2 Koukoules, Phaidon I. (1952). Βυζαντινών βίος και πολιτισμός (in Greek). Vol. 5. Papazisis Publishers. pp. 114–115. ISBN 9789600201413. {{cite book}}: ISBN / Date incompatibility (help)
  5. ↑ "kofta". Oxford English Dictionary. 2023. Retrieved 27 December 2023. The earliest known use of the noun kofta is in the 1880s. OED's earliest evidence for kofta is from 1888, in the writing of W. H. Dawe. kofta is a borrowing from Hindi. Etymons: Hindi kofta.
  6. ↑ Stevenson, Angus; Waite, Maurice, eds. (18 August 2011). "kofta". Concise Oxford English Dictionary: Luxury Edition (12th ed.). Oxford University Press. p. 790. ISBN 978-0-19-960111-0. ORIGIN from Urdu and Pers. koftah 'pounded meat'
  7. ↑ Origin of Kofte, Turkish köfte Arabic kufta and Hindi and Urdu koftā all from Persian kōfta (Persian kūfte) from passive participle of kōftan to pound, bray.
  8. ↑ Nuṣratī, Mullā (1665). ʿAlī Nāma علی نامہ (in Urdu). p. 234. Na tha har ġalūla nibolī te kam / Rakhe kofte [pl.] bār golīyāṅ te jam
  9. ↑ Fatehpuri, Farman, ed. (June 1993) [22 vols pub. 1977–2010]. "kofta" کوفتہ. Urdu Lughat (Tareekhi Usool Par) [Urdu Dictionary on Historical Principles] (in Urdu). Vol. 15. Urdu Dictionary Board.
  10. ↑ Shurreef, Jaffur (1832). "Appendix". Qanoon-e-Islam قانونِ اسلام [The Customs of the Moosulmans of India; Comprising a Full and Exact Account of Their Various Rites and Ceremonies, from the Moment of Birth Till the Hour of Death] (in Urdu). Translated by Herklots, Gerhard Andreas. London, England: Parbury, Allen, and Co. p. xxx. pp. xxvii, xxx: V. Moosulman [Muslim] Cookery, (including the various Dishes alluded to in this Work). 1. Polaoos پلاؤ. ... Kofta Polaoo کوفتہ پلاؤ.
  11. ↑ Wise, James (1883). "Nán-baí, Roṭi-wálah". Notes on the Races, Castes and Trades of Eastern Bengal. London, England: Harrison and Sons. p. 97. [The Nān-bāʾī's] bill of fare includes a delicious, richly-flavoured curry, Kofta, or pounded meat, roasts, and puláos. ... Koftá—hashed or pounded, and fried in Ghí.
  12. ↑ Herbst, Ron (2015). The deluxe food lover's companion. Sharon Tyler Herbst (2nd ed.). Hauppauge, New York: Barron's. pp. 261–262. ISBN 978-1-4380-7621-8. OCLC 909914756.
  13. ↑ Sally Grainger, Cooking Apicius: Roman Recipes for Today, Prospect Books, 2006, ISBN 1-903018-44-7, p. 17-18
  14. 1 2 3 4 5 Dea, Cynthia (9 March 2015). "Where to Find the Best Meatballs in Los Angeles". KCET. Retrieved 24 August 2021.
  15. 1 2 3 4 Tsaturyan, Ruzanna (23 June 2017). "A culinary conflict in the South Caucasus". OpenDemocracy. Retrieved 24 August 2021.
  16. 1 2 Achaya, K. T. (December 1997). Indian Food Tradition A Historical Companion. Oxford University Press. p. 54. ISBN 0195644166.
  17. 1 2 3 Fatima, Bushra (30 June 2015). "Pakistanis' love for the succulent kofta curry". The Express Tribune. Archived from the original on 10 July 2020. Retrieved 5 July 2020.
  18. ↑ "Chiftele: Traditional Meatballs From Romania". Atlas Media. Retrieved 24 August 2021.
  19. 1 2 Akın, Engin (2015). Essential Turkish cuisine : 200 recipes for small plates and family meals. Helen Cathcart. New York: Stewart, Tabori & Chang, an imprint of Abrams. p. 67. ISBN 978-1-61312-871-8. OCLC 921994379.
  20. ↑ Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett. p. 594. ISBN 978-1449618117.
  21. ↑ Petrosian, Irina, and David Underwood. Armenian Food: Fact, Fiction & Folklore. University of California Press, 2006.
  22. ↑ Abdel Fattah, Iman Adel (5 December 2013). "Bites Fil Beit: Koftet el Gambari – Shrimp kofta". Daily News Egypt. Archived from the original on 3 May 2015. Retrieved 19 April 2015.
  23. ↑ Başan, Ghillie (2021). The Turkish cookbook: exploring the food of a timeless cuisine. [London]: Lorenz Books. pp. 93–94. ISBN 978-0-7548-3515-8. OCLC 1202053063.
  24. ↑ Başan, Ghillie (2021). Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. ISBN 978-0-7548-3515-8.
  25. ↑ "Levantine Kafta Recipe". Cookpad. 22 June 2025. Retrieved 30 October 2025.
  26. ↑ "We learned how to make Yafo's arayes in Charlotte — now you can make them, too". The Charlotte Observer. 27 August 2025. Retrieved 17 September 2025.
  27. ↑ "طرز تهیه کوفته و انواع آن در شهرهای ایران". Kojaro. 29 August 2020.
  28. ↑ "Татарско кюфте". MateKitchen (in Bulgarian). Retrieved 14 February 2025.
  29. ↑ Aglaia Kremezi and Anissa Hellou, 'What's in the Name of the Dish' in Richard Hosking (ed.), Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009 (London: Prospect Books, 2010) 206
  30. ↑ Sakellis, Eleni (26 June 2020). "Mezedes to enjoy with Greece's favorite spirits". The National Herald.
  31. ↑ Cetinkaya, Figen; Mus, Tulay Elal; Cibik, Recep; Levent, Belkis; Gulesen, Revasiye (July 2012). "Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella". Food Control. 26 (1): 15–18. doi:10.1016/j.foodcont.2012.01.001.
  32. ↑ "Malai Kofta Recipe". Swasthi's Recipes. 27 August 2017.