Kofta
Kofte ( Turkish, from Persian کوفته kufteh " Zerstampftes "; Arab كفته kufta, kafta in some dialects, kifta ) are usually strongly flavored, fried, baked or grilled meatballs and rolls or cakes, especially lamb or beef (also mixed), which are widely used in numerous variations throughout the oriental cuisine of North Africa, South-East Europe to India.
After an investigation, which could be conducted nationwide in 2005 the meat producer Pınar Et, there is in Turkish cuisine 291 different varieties of kofta. Well-known varieties are İnegöl - kofte (barely spiced up a little in roll form - similar to Ćevapčići from the Balkans ), Tekirdag kofte ( spiced with onions and parsley İnegöl - kofte ), Akçaabat - kofte ( with garlic seasoned in Schiffchenform ) Akhisar - Köfte ( made with lean ground beef and onions ), İzmir - kofte ( kofte with potatoes in tomato sauce), Misket - kofte (similar Köttbullar ) Odun - kofte or Cızbız - kofte (round and flat, grilled) and Satir or Tire- kofte ( shredded meat, not a hack ). Named kofte are mostly according to their origin.
Typical spices are oregano, cumin, paprika, pepper, cinnamon or clove powder and a spice mixture called köfte Bahari ( kofte spice ) and salt. Ingredients like bread crumbs or egg are rarely used. Kaşarlı kofte are kofte with grated cheese kashkaval in the mince.
Çiğ kofte (Turkish for raw kofta ) are usually strongly flavored raw meatballs. Ingredients are minced beef, fine bulgur, onions, garlic, hot pepper paste, tomato paste, lemon, cumin (ground), black pepper, salt, coriander (ground), spicy paprika, parsley. Very common is the vegetarian version with bulgur and potatoes instead of ground beef. In Turkey Çiğ kofte sold on the street even by law is vegetarian.
In early Arab cookbooks are molded as of spiced minced lamb to the size of oranges and described coated with egg yolk and sometimes saffron - so with a sort of breading. Probably the time of the conquest by the Mughals came to India, the court also. The Greek term Keftes (Greek Κεφτές ) for ( usually round ) meatballs testifies to the influence of the Arabic language on many names in Greek cuisine. In the Bulgarian cuisine Köftes ( Bulgarian кюфте ) also be prepared from zucchini and potatoes.