'Kafta' (also spelled 'kofta' or 'köfte') refers to a family of grilled or fried meatball or meat patty dishes that originated in the Middle East and Central Asia. The term 'kafta' is derived from the Persian word 'kōfta', meaning "to pound" or "to grind", which reflects the preparation method of mincing or grinding the meat.
Kafta is typically made from ground lamb, beef, or a combination, often mixed with aromatics such as onions, garlic, parsley, and Middle Eastern spices like cumin, coriander, and chili peppers. The meat mixture is then shaped into oval-shaped meatballs or oblong patties before being grilled, baked, or pan-fried.
Kafta dishes are a staple in the cuisines of the Levant (Syria, Lebanon, Jordan, Palestine), Turkey, Iran, and other parts of the Middle East and Central Asia. They are often served as part of meze (small appetizer) platters, in sandwiches or wraps, or as the main component of a meal, accompanied by rice, bulgur, or flatbreads like pita or lavash.
In the Levant, kafta is commonly seasoned with allspice, cinnamon, and black pepper, and may be shaped into long, sausage-like rolls. Turkish köfte often contain breadcrumbs or rice to bind the meat, and are sometimes poached in a tomato-based sauce. Iranian kufteh are larger, flatter patties that may be filled with ingredients like eggs, vegetables, or dried fruits.
Beyond the Middle East, similar minced meat dishes can be found in the cuisines of the Balkans, Greece, and India, where they are known as ćevapi, bifteki, and seekh kebab, respectively. These share the core characteristics of kafta but may differ in seasoning, shape, and cooking method.
Kafta is a versatile dish that can be prepared in various ways. The meat can be grilled over charcoal or gas, pan-fried, baked, or even poached in broth. Kafta can be served on its own as an appetizer or main course, stuffed into pita bread or wrapped in flatbread, or incorporated into other dishes like stews, rice plates, or salads.
The flavor profile of kafta is typically savory, with a balance of spices, herbs, and the richness of the ground meat. The texture can range from tender and juicy to slightly firm, depending on the cooking method and the ratio of fat to lean meat in the mixture.