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Kofta is a family of meatball or 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, pork, lamb or mutton, or a mixture—mixed with spices and sometimes other ingredients. [ 1 ]
Malai is a major ingredient in malai kofta dumplings and in sweet dishes like malai pedha, ras malai and malai kulfi. [4] Fried koftas are made with potatoes and paneer. [5] The flavour becomes even richer when vegetables are added to it. An example of this would be methi matar malai where the main constituent is green peas. [4]
Vegetarian varieties include lauki kofta, [22] shahi aloo kofta, [23] and malai kofta. [ 24 ] Kubba , a dish made of rice or burghul , chopped meat, and spices.
Kofta is a type of meatball or dumpling that is widely distributed in Middle Eastern, South Asian, Mediterranean and Balkan (Central and Eastern Europe) cuisines. The word kofta is derived from Persian kūfta: In Persian, کوفتن (kuftan) means "to beat" or "to grind" or 'meatball'. [30]
Kofta (Urdu:كوفته) Kulcha (Urdu: کلچه) Lukhmi (Urdu: لقمی) Namak para; Nargisi kofta; Nihari, a popular national dish in Pakistan, was originally brought by Muhajirs (immigrants) from Delhi, India. [5] Paan (Urdu: پان), a traditional Muhajir betel leaf stimulant; Pakora (Urdu: پکوڑا) Pasanda(Urdu: پسندے) Pulao (Urdu ...
Both Armenian and Azerbaijani cuisine feature oblong kofta-style mincemeats kebabs known as lula or lyulya kebab, while Armenian cuisine refers to shish-style kebabs as khorovats, [21] [22] and doner kebab as Karsi khorovats after the city of Kars which became known for the dish during the time of the Ottoman Empire. [22]
Patta Tikka is a traditional delicacy from Khyber Pakhtunkhwa (KPK), Pakistan. It is a unique dish where marinated chunks of meat/ liver, often beef or lamb, are wrapped in fat (locally referred to as "patta") and grilled over a charcoal flame. Tender chunks of beef or lamb are used, preferably with a good fat-to-meat ratio.
The dish is called papoutsakia (little shoes) because its shape resembles little shoes. Kolokithakia gemista (stuffed zucchini), zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. Spetsofai, [356] [357] made with spicy country sausages, sweet peppers, onion, garlic, olive oil, in a rich tomato sauce.