Kofta is the common name given to what are essentially spiced meatballs. Koftas feature prominently in many cuisines, particularly in the Middle East and South Asia.
As you can imagine there are many types of Kofta, and hundreds, if not thousands of recipes. Check out our delicious Greek-Style Lamb Koftas recipe.
Often Koftas are made with red meat but fish and vegetables can also be used. This is particularly so in India. You may have seen Malai Kofta on the menu at your local Indian restaurant; smooth textured, spiced vegetable based balls served in rich creamy gravy. In South Asia Koftas are served steamed, poached and grilled on skewers.
Middle Eastern Koftas have flavourings such as onions, parsley, mint, garlic, cumin and coriander and the meat is often mixed with soaked bread, rice or bulgur wheat to form a smooth paste before being formed into cigar shapes, then brushed with oil and grilled.
Served on mini skewers, Koftas are an exciting addition to alfresco dining and the perfect finger food complemented with hummus or yogurt dip.
Tip: Use leftovers inside a Mediterranean wrap for a delicious and easy lunch option.
