Kofta
Spiced minced meat shaped into balls, patties or skewers, eaten across Iran, Turkiye, India and beyond. This version is the Persian style, simmered in tomato sauce.
Koofteh tabrizi: Fabienkhan, CC BY-SA 2.5 (Wikimedia Commons)
Where it comes from
Kofta is enjoyed across the Middle East, the Balkans, Central Asia and South Asia, with every region adding its own spices and shapes. In Iran, large kofta tabrizi are filled with herbs, rice and dried fruit, while smaller ones appear in sauces.
Explore the cuisine of Iran, Türkiye, India.
Recipe
Make Kofta at home
Ingredients
- 1 lb (450 g) ground beef or lamb
- 1/2 cup cooked rice
- 1 onion, grated
- 1/2 cup chopped parsley
- 1 egg
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 can (14 oz) crushed tomatoes
- 1 cup water
- 2 tbsp oil
How it's made
- Mix the meat, rice, grated onion, parsley, egg, salt, pepper and half the turmeric until well combined.
- With wet hands, shape into golf-ball-sized meatballs.
- Heat oil in a wide pan and brown the meatballs lightly on all sides.
- Add the tomatoes, water and remaining turmeric.
- Cover and simmer gently 30 to 40 minutes, turning once, until cooked through.
- Season the sauce to taste.
- Serve with rice or flatbread.
Variations
- Kofta tabrizi: giant stuffed meatball with split peas and plums.
- Grilled kofta: skewered and cooked over charcoal.
- Indian kofta curry: fried balls in a creamy gravy.
Cook’s tip: Chill the meat mixture 30 minutes before shaping so the balls hold together.
Also on the menu in
Related dishes
Chelow kababMain dishes · Iran
Shish kebabMain dishes · Türkiye
Doner kebabStreet food · Türkiye
KibbehMain dishes · Lebanon
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Koofteh tabrizi: Fabienkhan, CC BY-SA 2.5 (Wikimedia Commons)