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Kofta

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koofteh TabrizifromIran.

Koftais a family ofmeatballormeatloafdishes found inSouth Asian,Central Asian,Balkan,Middle Eastern,North African,andSouth Caucasiancuisines. In the simplest form, koftas consist of balls ofminced meat– usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients.[1]The earliest known recipes are found in early Arab cookbooks and call for ground lamb.

There are many national and regional variations. There are also vegetable and uncooked versions. Shapes vary and include balls, patties, and cylinders. Sizes typically vary from that of agolf ballto that of an orange.

Etymology[edit]

In English,koftais aloanwordborrowed from theHindi-Urduकोफ़्ता /کوفتہandPersianکوفتهkoftameaningpounded meat.[2][3][4][1]The earliest extant use of the word in the Urdu language is attested from the year 1665 in Mulla Nusrati'sʿAlī Nāma.[5][6]It was first used in English inQanoon-e-Islamin 1832,[7]and then byJames Wisein 1883.[8]The languages of the region of the kofta's origin have adopted the word with minor phonetic variations.[9]Similar foods are called in other languages croquettes, dumplings, meatballs, rissoles, and turnovers.[9][10]

History[edit]

Theancient RomancookbookApiciusincluded many meatball-type recipes.[11]

The first appearance of recipes for kofta are in the earliest Arab cookbooks.[12][9]The earliest recipes are for large ground lamb meatballs triple-glazed in a mixture ofsaffronand egg yolk.[12]This glazing method spread to the West, where it is referred to as "gilding" or "endoring".[9]Koftas moved to India; according toAlan Davidson,Nargisi Kofta was served at theMughalcourt.[9]

Koftas are found from the Indian subcontinent through Central Asia, the Middle East, the Balkans, and northern Africa.[9]Koftas are found in the traditional cuisines ofArmenia,[13][14]Afghanistan,[13]Albania,Bosnia and Herzegovina,Bulgaria,[9]Georgia,[14]Lebanon,Egypt,[13][14]Greece,[9]India,[9][13][15]Iran,Morocco,[9]Pakistan,[16]Romania,[17]Serbia,North Macedonia,andTurkey.[13][18]Kofta is also a popular dish amongAssyrian people.[19]InTurkey,it is "a preferred offering at communal gatherings of all kinds", according to Engin Akin.[18]InArmeniaandAzerbaijan,it is, along withdolma,lavash,harissa,kebabs,andpahlava,a dish of "clearly symbolic ethnic significance" often argued over bygastronationalistsattempting to claim it as one of their own country's traditional dishes that has been co-opted by the other country.[14]

Cooking methods[edit]

The basic Ingredient of koftas is usually meat, but they are known for their versatility. There are many different ways to prepare it, like frying, baking, steaming, boiling, or grilling.[20]In traditional preparation methods, kofta is kneaded with finebulgurand meat, and in some middle eastern countries it is served with the raw meat in the kneaded form.

Innovative fillings and sizes[edit]

With the inventive fillings that frequently enhance the flavor profile, koftas provide plenty of opportunity for creative culinary experimentation. Often added into the kofta mixture are nuts, cheese, or eggs.[21]Furthermore, koftas come in a broad range of shapes and sizes, from little oval shaped egg size balls to flatly carved rhombuses in trays, or tennis ball sized koftas. In addition to satisfying personal tastes, this variation in size and shape enables creative display and serving possibilities.

Variations[edit]

Generally meat is mixed with spices and often other ingredients such as rice,bulgur,vegetables, or eggs to form a paste.[9]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.[9]Koftas are sometimes made fromfishor vegetables or even cottage cheese rather than red meat.[22]Some versions are stuffed with nuts, cheese, or eggs.[9]Generally the size can vary from the "size of an orange to the size of a golf ball",[23]although some variants are outside that range;tabriz köftesi,which average 20 centimetres (8 in) in diameter, are the largest.[9]They can be shaped in various forms[10]includingpatties,balls, or cylinders.[24]Some versions are uncooked.[12]

Examples[edit]

See also[edit]

Look upkoftain Wiktionary, the free dictionary.

References[edit]

  1. ^abAyto, John (1994).A Gourmet's Guide: Food and Drink from A to Z.Oxford University Press.p. 184.ISBN978-0-19-280025-1.In Indian cookery, the termkoftadenotes 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. ^"kofta".Oxford English Dictionary.2023.Retrieved27 December2023.The earliest known use of the nounkoftais in the 1880s. OED's earliest evidence for kofta is from 1888, in the writing of W. H. Dawe.koftais a borrowing from Hindi. Etymons: Hindikofta.
  3. ^Stevenson, Angus; Waite, Maurice, eds. (18 August 2011)."kofta".Concise Oxford English Dictionary:Luxury Edition(12th ed.).Oxford University Press.p. 790.ISBN978-0-19-960111-0.
  4. ^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.
  5. ^Nuṣratī, Mullā (1665).ʿAlī Nāmaعلی نامہ(in Urdu). p. 234.Na tha har ġalūla nibolī te kam/Rakhe kofte[pl.]bār golīyāṅ te jam
  6. ^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.
  7. ^Shurreef, Jaffur (1832)."Appendix".Qanoon-e-Islamقانونِ 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. Polaoosپلاؤ....Kofta Polaooکوفتہ پلاؤ.
  8. ^Wise, James(1883)."Nán-baí, Roṭi-wálah".Notes on the Races, Castes and Trades of Eastern Bengal.London, England:Harrison and Sons.p. 97.[TheNān-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.
  9. ^abcdefghijklmnopDavidson, Alan (2014).The Oxford Companion to Food.Tom Jaine, Soun Vannithone (3rd ed.). New York, NY. p. 448.ISBN978-0-19-967733-7.OCLC890807357.{{cite book}}:CS1 maint: location missing publisher (link)
  10. ^abHerbst, Ron (2015).The deluxe food lover's companion.Sharon Tyler Herbst (2nd ed.). Hauppauge, New York. pp. 261–262.ISBN978-1-4380-7621-8.OCLC909914756.{{cite book}}:CS1 maint: location missing publisher (link)
  11. ^Sally Grainger,Cooking Apicius: Roman Recipes for Today,Prospect Books, 2006,ISBN1-903018-44-7,p. 17-18
  12. ^abcBrown, Ellen (2020).Meatballs: the ultimate cookbook(First ed.). Kennebunkport, Maine. p. 11.ISBN978-1-64643-014-7.OCLC1139766078.{{cite book}}:CS1 maint: location missing publisher (link)
  13. ^abcdeDea, Cynthia (9 March 2015)."Where to Find the Best Meatballs in Los Angeles".KCET.Retrieved24 August2021.
  14. ^abcdTsaturyan, Ruzanna (23 June 2017)."A culinary conflict in the South Caucasus".OpenDemocracy.Retrieved24 August2021.
  15. ^Achaya, K. T. (December 1997).Indian Food Tradition A Historical Companion.Oxford University Press. p. 54.ISBN0195644166.
  16. ^Fatima, Bushra (30 June 2015)."Pakistanis' love for the succulent kofta curry".The Express Tribune.Archivedfrom the original on 10 July 2020.Retrieved5 July2020.
  17. ^"Chiftele | Traditional Meatballs From Romania".Atlas Media.Retrieved24 August2021.
  18. ^abAkın, 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.ISBN978-1-61312-871-8.OCLC921994379.
  19. ^Edelstein, Sari (2010).Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals.Jones & Bartlett Publishers. p. 594.ISBN9781449618117.
  20. ^Baboian, Rose. Armenian Cooking: Today's Version of Ancient Cuisine. Hippocrene Books, 1984.
  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.Archivedfrom the original on 3 May 2015.Retrieved19 April2015.
  23. ^abFatima, Bushra (30 June 2015)."Pakistanis' love for the succulent kofta curry".The Express Tribune.Archivedfrom the original on 10 July 2020.Retrieved5 July2020.
  24. ^Başan, Ghillie (2021).The Turkish cookbook: exploring the food of a timeless cuisine.[London].ISBN978-0-7548-3515-8.OCLC1202053063.{{cite book}}:CS1 maint: location missing publisher (link)
  25. ^Cetinkaya, Figen; Mus, Tulay Elal; Cibik, Recep; Levent, Belkis; Gulesen, Revasiye (1 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.ISSN0956-7135.
  26. ^#kabab #orekh #antableh #armenian #food #recipe #homemade- Youtube
  27. ^"طرز تهیه کوفته و انواع آن در شهرهای ایران".Kojaro.
  28. ^"Malai Kofta Recipe".Swasthi's Recipes.27 August 2017.
  29. ^Achaya, K. T. (December 1997).Indian Food Tradition A Historical Companion.Oxford University Press. p. 54.ISBN0195644166.
  30. ^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
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