Kofta is a family of meatballs or minced dishes found in South Asia, the Middle East, the Balkans, and Central Asian cuisine. In its simplest form, the kofta consists of chopped or milled balls - usually beef, chicken, lamb, or pork - mixed with herbs and/or onions. In South Asia and the Middle East, koftas are usually made from lamb, beef, mutton or chicken, while the Greek, Cypriots and Balkan versions can use pork, beef, lamb, or a mixture of the three. In India, vegetarian varieties include koftas made from potatoes, pumpkin, paneer, or banana. In Europe, koftas are often served as fast food in Kebab shops.
Koftas in India are usually served cooked in a spicy curry/sauce and eaten with rice or a variety of Indian bread. In Iran, Iraq and Azerbaijan, koftas are served with seasoned sauce, since dried variations are considered kebabs. Shrimp and kofta fish are found in South India, West Bengal, parts of the Persian Gulf, and parts of Egypt.
Video Kofta
Name and etymology
The word kofta comes from the Classical Persian k? Fta ( ????? ), meaning "rissole", from the verb k? ftan ( ????? ), "to pound" or "grind", reflecting the ground meat used for meatballs. Maps Kofta
Variations
Meat is often mixed with other ingredients, such as rice, bulgur, vegetables, or eggs to form a smooth paste. They can be roasted, fried, steamed, boiled, roasted or salted, and can be served with a rich spicy sauce. Koftas are sometimes made of fish or vegetables rather than red meat, especially in India; fried kofta made from shrimp is known in Egypt. Variations occur in North Africa, the Mediterranean, the Balkans, and India. According to a 2005 study conducted by private food companies, there are 291 different types of koftas in Turkey. In the Arab world, the kufta is usually formed into a cigar-shaped cylinder.
The early recipe (included in some of the earliest known Arabic cookbooks) generally involves spiced lamb rolled into an orange-sized ball, and coated with egg yolk and sometimes saffron. This method is brought to the West and referred to as "gilding" or "endoring". Many of the existing regional variations, including the immense Azerbaijan (Iran) Tabriz kÃÆ'¶ftesi , have an average diameter of 20 cm, (8 inches).
Koftas in South Asian cuisine are usually cooked in spiced sauces, or curries, and sometimes boiled with boiled eggs. Vegetarian koftas are eaten by a large population in India. The British Scotch egg may be inspired by the Indian dish Nargisi kofta ("Narcissus kofta"), where the poached egg is wrapped in a layer of spicy kofta meat. In Bengal, an area in eastern India, koftas are made of shrimp, fish, green bananas, cabbage or meat, such as minced goat meat.
In Albania, there is a specialty store called Qofteri , which offers qofte and beer.
In Central Asia, koftas are cooked with a large tail fat.
In Bulgaria, koftas are usually made of pork, beef or veal, or a mixture of all three. They are usually served as meze with tarator .
In the former Yugoslav republic, currently Bosnia, Croatia, Montenegro, Serbia and Slovenia, they are called ? Ufte or ? Ufteta . They are made from a single meat including fish, or a mixture of meat, mixed with finely chopped onions, bread crumbs, eggs, and spices. They are most often made with the first browning and then boiled in a roux made with peppers called crvena zapr? Ka "red roux", or in tomato sauce similar to Italo-American meatballs.
In Greece and Cyprus, koftas are usually fried and eaten with tzatziki or yogurt.
In Palestine, Kofta, also pronounced as Kafta, is made of minced meat, usually beef or veal, or a mixture of beef with lamb. It contains spices, onions and spices that are cut thinly, and it is flattened on a tray and is called Suneyet Kofta, or made into bread; kofta is then roasted or cooked and boiled with tomato sauce, tahini sauce, dates syrup, pomegranate syrup or acid syrup, and is usually accompanied by potatoes or other vegetables. Another common varieties of Palestinian kofta are Kofta bi Batata, which consists of a bed of thinly sliced ​​potatoes under layered kofta baked in a tray.
In Israel, the meat of the kufta is part of Jewish Mizrahi cuisine, and is made of minced meat, herbs and spices, and cooked with tomato sauce, date syrup, pomegranate syrup or sour syrup with vegetables or nuts. A variety of fish are prepared with minced fish, cilantro, dried peppers (peppers and chili), onions, black pepper and salt, and usually cooked in tomato soup with beans or white beans. The word kufta in Modern Hebrew, however, is used to describe a variety of cookie dough, and was created after being mentioned in the Jerusalem Talmud, written around AD 200.
In Lebanon, kafta is usually prepared by mixing beef with onions, parsley, allspice, black pepper and salt.
In Morocco, the kufta can be prepared with tagine.
In Pakistan, koftas are made from ground beef with onions, seasonings and salt. Nargisi kofta with boiled egg wrapped in spicy kofta is also popular.
In Jordan, they are usually made of beef, chicken, lamb or a mixture of chicken and beef with allspice, parsley, mint, onion, black pepper and salt and fried with olive oil or cooked with tomato or pomegranate stew.
In Romania, there are various local koftas, known as chiftele or chiftea . They are usually made of minced pork, mixed with mashed potatoes and spices, then fried. They were served with pilaf or mashed potatoes.
See also
References
External links
- Definition of dictionary from kofta in Wiktionary
Source of the article : Wikipedia
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