Kafta

Kafta is a type of meatball or meatloaf that originates from the Middle East. It is a staple dish in Lebanese cuisine, but is also popular in other countries such as Turkey, Egypt, and Syria. The name 'Kafta' comes from the Persian word 'Kufta', which means 'to grind', referring to the ground meat used in the dish.

Ingredients and Preparation

Kafta is traditionally made from ground lamb, beef, or chicken, mixed with various spices and herbs. Common ingredients include parsley, onion, garlic, cumin, coriander, and paprika. The mixture is then shaped into balls or patties and can be grilled, baked, or fried. Some variations of Kafta also include ingredients such as bulgur wheat, rice, or bread crumbs to add texture.

Serving and Consumption

Kafta is often served with flatbread, rice, or salad. It can also be used as a filling for sandwiches or wraps. In some regions, Kafta is served with a side of yogurt or a tahini-based sauce. It is a common dish in both home cooking and restaurant menus in the Middle East.

Cultural Significance

Kafta is not just a dish, but also a significant part of Middle Eastern culture. It is often prepared for special occasions and family gatherings. In many Middle Eastern countries, making Kafta is a communal activity, with family members gathering to prepare the dish together.

Variations

There are many regional variations of Kafta. In Turkey, it is known as 'Köfte' and is often made with lamb or beef. In Egypt, Kafta is typically made with beef and is spiced with cumin and coriander. In Syria, Kafta is often made with chicken and is served with a garlic sauce.

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