Kofta

Middle Eastern and South Asian meatballs

Koofteh Tabrizi from Iran

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, camel or a mixture—mixed with spices and sometimes other ingredients.[1] The earliest known recipes are found in early Arab cookbooks and call for ground lamb.

There are many national and regional variations. There are also vegetable and uncooked versions. Shapes vary and include balls, patties, and cylinders. Sizes typically vary from that of a golf ball to that of an orange.

## Etymology

[edit]

In English, kofta is a loanword borrowed from Urdu: کوفتہ, romanized: kofta, lit. 'pounded meat' itself borrowed from Classical Persian koftah.[2][3][4][5] The earliest extant use of the word in the Urdu language is attested in Mulla Nusrati's ʿAlī Nāma (1665).[6][7] It was first used in English in Qanoon-e-Islam (1832),[8] and then by James Wise in 1883.[9] The languages of the region of the kofta's origin have adopted the word with minor phonetic variations.[10] In other languages, similar foods are called croquettes, dumplings, meatballs, rissoles, and turnovers.[10][11]

## History

[edit]

The ancient Roman cookbook Apicius included many meatball-type recipes.[12]

The first appearance of recipes for kofta are in the earliest Arab cookbooks.[13][10] The earliest recipes are for large ground lamb meatballs triple-glazed in a mixture of saffron and egg yolk.[13] This glazing method spread to the West, where it is referred to as "gilding" or "endoring".[10] Koftas moved to India; according to Alan Davidson, Nargisi Kofta was served at the Mughal court.[10]

Koftas are found from the Indian subcontinent through Central Asia, the Middle East, the Balkans, and northern Africa.[10] Koftas are found in the traditional cuisines of Armenia,[14][15] Afghanistan,[14] Albania, Bosnia and Herzegovina, Bulgaria,[10] Georgia,[15] Lebanon, Syria, Egypt,[14][15] Greece,[10] India,[10][14][16] Iran, Morocco,[10] Pakistan,[17] Romania,[18] Serbia, North Macedonia, and Turkey.[14][19] Kofta is also a popular dish among Assyrian people.[20] In Turkey, it is "a preferred offering at communal gatherings of all kinds", according to Engin Akin.[19] In Armenia and Azerbaijan, it is, along with dolma, lavash, harissa, kebabs, and pahlava, a dish of "clearly symbolic ethnic significance" often argued over by gastronationalists attempting to claim it as one of their own country's traditional dishes that has been co-opted by the other country.[15]

## Cooking methods

[edit]

The basic Ingredient of koftas is usually meat, but they are known for their versatility. There are many different ways to prepare it, like frying, baking, steaming, boiling, or grilling.[21] In traditional preparation methods, kofta is kneaded with fine bulgur and meat, and in some middle eastern countries it is served with the raw meat in the kneaded form.

## Innovative fillings and sizes

[edit]

With the inventive fillings that frequently enhance the flavor profile, koftas provide plenty of opportunity for creative culinary experimentation. Often added into the kofta mixture are nuts, cheese, or eggs.[22] Furthermore, koftas come in a broad range of shapes and sizes, from little oval shaped egg size balls to flatly carved rhombuses in trays, or tennis ball sized koftas. In addition to satisfying personal tastes, this variation in size and shape enables creative display and serving possibilities.

## Variations

[edit]

Generally meat is mixed with spices and often other ingredients such as rice, bulgur, vegetables, or eggs to form a paste.[10] They can be grilled, fried, steamed, poached, baked, or marinated, and may be served with a rich spicy sauce or in a soup or stew.[10] Koftas are sometimes made from fish or vegetables or even cottage cheese rather than red meat.[23] Some versions are stuffed with nuts, cheese, or eggs.[10] Generally the size can vary from the "size of an orange to the size of a golf ball",[17] although some variants are outside that range; tabriz köftesi, which average 20 centimetres (8 in) in diameter, are the largest.[10] They can be shaped in various forms[11] including patties, balls, or cylinders.[24] Some versions are uncooked.[13]

## Examples

[edit]

* Chiftele, a Romanian version using ground pork mixed with mashed potatoes.
* Çiğ köfte, a Turkish and Armenian version made with bulgur and raw meat, often without raw meat due to health hazards.[25]
* Mercimek köftesi, Turkish vegan kofta made with bulgur and lentils.
* Orkh or Oruq an Armenian and Syrian version made with meat and bulgur usually baked or gently fried and served in cylindrical shapes. [26]
* Ćufte, a Bosnian, Croatian and Serbian style of kofta, typically made from ground beef or ground lamb, and served with a side of cooked potatoes and a salad.
* İnegöl köfte, a Turkish style of kofta.
* Islama köfte, a steamed kofta from Turkey.
* Kibbeh, a Middle Eastern dish in which includes kofte, sometimes served raw.
* Analı kızlı, a Turkish soup.
* Kofte Chawal, an Indian subcontinental dish that has meat or vegetable balls in a curry sauce and is served with rice. There are many variations using different ingredients for the balls, such as kofta curries made with paneer, bottle gourd, chicken or mutton.[17]
* Koofteh Berenji, Koofteh Hamedani, Koofteh Nar, Koofteh Tabrizi and Koofteh Shirin-e Kermanshahi are all Iranian variants of kofta.[27]
* Malai kofta[28]
* Nargisi Kofta, an Indian subcontinental dish in which a hard-boiled egg is wrapped in the kofta mixture.[10]
* Pishtha, a meatball mentioned in the Sushrutha Samhita.[16]
* Şiş köfte, a Turkish kebab-style kofta.
* Sulu köfte, a Turkish kofta soup or stew.
* Tabriz köftesi, an Azerbaijani version unusual for its average diameter of 20 centimetres (8 in).[10]
* Tatarsko kyufte, a Bulgarian-Tatar version of kofta.[29]
* Tomatokeftedes, a Greek vegetarian version of kofta which uses tomatoes.[30]
* Ktzitzot Khubeza, an Israeli kofta made of mallow, garlic and bread crumbs mixed with egg whites and yolks.
* Küfte, кюфте in Crimean Tatar cuisine (Crimea, Ukraine).
* Meatball, as commonly known in America.

* Malai Kofta, a dish common in the cuisine of the Indian subcontinent

* Iranian Tabrizi Kofta include yellow split peas and potatoes, as well as minced meat.

* Kofte Chawal from India (vegetarian kofta made with Bottle Gourd), served with rice

* Egyptian cigar-shaped kofta stuffed in a pita

* Armenian types of kofte

* Orkh Armenian Kofta made with meat and bulgur served in cylindrical shapes

* Nargesi kofta, a popular dish in Lucknow and Karachi

* Mercimek köftesi, Turkish plant-based kofta made with lentils and bulgur

## See also

[edit]

The dictionary definition of kofta at Wiktionary

* List of meatball dishes
* Kebab, a class of meat dishes in or with which kofta is often grouped
* Bobotie
* Ćevapi
* Ćufte
* Falafel
* Frikadeller
* Hamburg steak
* Kabab koobideh
* Mititei
* Salisbury steak
* Scotch egg
* Shami kebab
* Shish taouk
* Yuvarlakia

## References

[edit]

1. ^ Ayto, John (1994). A Gourmet's Guide: Food and Drink from A to Z. Oxford University Press. p. 184\. ISBN 978-0-19-280025-1. "In Indian cookery, the term kofta denotes a spiced meatball, or a similarly shaped mass of chopped fish or vegetable, cooked in a spicy sauce. In Hindi, the word means literally 'pounded meat'."
2. ^ Stevenson, Angus; Waite, Maurice, eds. (18 August 2011). "kofta". Concise Oxford English Dictionary: Luxury Edition (12th ed.). Oxford University Press. p. 790\. ISBN 978-0-19-960111-0.
3. ^ "kofta". Collins English Dictionary (Online). HarperCollins Publishers. n.d. Retrieved 16 March 2022.
4. ^ "Kofta". Educalingo (Online). n.d. Retrieved 16 March 2022.
5. ^ "kofta". Dictionary.com Unabridged (Online). n.d. Retrieved 16 March 2022.
6. ^ Nuṣratī, Mullā (1665). ʿAlī Nāma علی نامہ (in Urdu). p. 234\. "Na tha har ġalūla nibolī te kam / Rakhe kofte [pl.] bār golīyāṅ te jam"
7. ^ Fatehpuri, Farman, ed. (June 1993) [22 vols pub. 1977–2010]. "kofta" کوفتہ. Urdu Lughat (Tareekhi Usool Par) [Urdu Dictionary on Historical Principles] (in Urdu). Vol. 15\. Urdu Dictionary Board.
8. ^ Shurreef, Jaffur (1832). "Appendix". Qanoon-e-Islam قانونِ اسلام [The Customs of the Moosulmans of India; Comprising a Full and Exact Account of Their Various Rites and Ceremonies, from the Moment of Birth Till the Hour of Death] (in Urdu). Translated by Herklots, Gerhard Andreas. London, England: Parbury, Allen, and Co. p. xxx. pp. xxvii, xxx: "V. Moosulman [Muslim] Cookery, (including the various Dishes alluded to in this Work). 1. Polaoos پلاؤ. ... Kofta Polaoo کوفتہ پلاؤ."
9. ^ Wise, James (1883). "Nán-baí, Roṭi-wálah". Notes on the Races, Castes and Trades of Eastern Bengal. London, England: Harrison and Sons. p. 97\. "[The Nān-bāʾī's] bill of fare includes a delicious, richly-flavoured curry, Kofta, or pounded meat, roasts, and puláos. ... Koftá—hashed or pounded, and fried in Ghí."
10. ^ a b c d e f g h i j k l m n o p Davidson, Alan (2014). The Oxford Companion to Food. Tom Jaine, Soun Vannithone (3rd ed.). New York, NY: Oxford University Press. p. 448\. ISBN 978-0-19-967733-7. OCLC 890807357.
11. ^ a b Herbst, Ron (2015). The deluxe food lover's companion. Sharon Tyler Herbst (2nd ed.). Hauppauge, New York: Barron's. pp. 261–262\. ISBN 978-1-4380-7621-8. OCLC 909914756.261-262&rft.edition=2nd&rft.pub=Barron's&rft.date=2015&rft_id=info:oclcnum/909914756&rft.isbn=978-1-4380-7621-8&rft.aulast=Herbst&rft.aufirst=Ron&rft_id=https://www.worldcat.org/oclc/909914756&rfr_id=info:sid/en.wikipedia.org:Kofta" class="Z3988">
12. ^ Sally Grainger, Cooking Apicius: Roman Recipes for Today, Prospect Books, 2006, ISBN 1-903018-44-7, p. 17-18
13. ^ a b c Brown, Ellen (2020). Meatballs : the ultimate cookbook (First ed.). Kennebunkport, Maine: Cider Mill Press. p. 11\. ISBN 978-1-64643-014-7. OCLC 1139766078.
14. ^ a b c d e Dea, Cynthia (9 March 2015). "Where to Find the Best Meatballs in Los Angeles". KCET. Retrieved 24 August 2021.
15. ^ a b c d Tsaturyan, Ruzanna (23 June 2017). "A culinary conflict in the South Caucasus". OpenDemocracy. Retrieved 24 August 2021.
16. ^ a b Achaya, K. T. (December 1997). Indian Food Tradition A Historical Companion. Oxford University Press. p. 54\. ISBN 0195644166.
17. ^ a b c Fatima, Bushra (30 June 2015). "Pakistanis' love for the succulent kofta curry". The Express Tribune. Archived from the original on 10 July 2020. Retrieved 5 July 2020.
18. ^ "Chiftele | Traditional Meatballs From Romania". Atlas Media. Retrieved 24 August 2021.
19. ^ a b Akın, Engin (2015). Essential Turkish cuisine : 200 recipes for small plates and family meals. Helen Cathcart. New York: Stewart, Tabori & Chang, an imprint of Abrams. p. 67\. ISBN 978-1-61312-871-8. OCLC 921994379.
20. ^ Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. p. 594\. ISBN 9781449618117.
21. ^ Baboian, Rose. Armenian Cooking: Today's Version of Ancient Cuisine. Hippocrene Books, 1984.
22. ^ Petrosian, Irina, and David Underwood. Armenian Food: Fact, Fiction & Folklore. University of California Press, 2006.
23. ^ Abdel Fattah, Iman Adel (5 December 2013). "Bites Fil Beit: Koftet el Gambari – Shrimp kofta". Daily News Egypt. Archived from the original on 3 May 2015. Retrieved 19 April 2015.
24. ^ Başan, Ghillie (2021). The Turkish cookbook : exploring the food of a timeless cuisine. [London]: Lorenz Books. ISBN 978-0-7548-3515-8. OCLC 1202053063.
25. ^ Cetinkaya, Figen; Mus, Tulay Elal; Cibik, Recep; Levent, Belkis; Gulesen, Revasiye (1 July 2012). "Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella". Food Control. 26 (1): 15–18\. doi:10.1016/j.foodcont.2012.01.001. ISSN 0956-7135.15-18&rft.date=2012-07-01&rft_id=info:doi/10.1016/j.foodcont.2012.01.001&rft.issn=0956-7135&rft.aulast=Cetinkaya&rft.aufirst=Figen&rft.au=Mus,+Tulay+Elal&rft.au=Cibik,+Recep&rft.au=Levent,+Belkis&rft.au=Gulesen,+Revasiye&rft_id=https://www.sciencedirect.com/science/article/pii/S0956713512000023&rfr_id=info:sid/en.wikipedia.org:Kofta" class="Z3988">
26. ^ #kabab #orekh #antableh #armenian #food #recipe #homemade- Youtube
27. ^ "طرز تهیه کوفته و انواع آن در شهرهای ایران". Kojaro.
28. ^ "Malai Kofta Recipe". Swasthi's Recipes. 27 August 2017.
29. ^ "Татарско кюфте". MateKitchen (in Bulgarian). Retrieved 14 February 2025.
30. ^ Aglaia Kremezi and Anissa Hellou, 'What's in the Name of the Dish' in Richard Hosking (ed.), Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009 (London: Prospect Books, 2010) 206

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* Haleem
* Dizi
* Sirabi

Dishes|

| Kabab|

* Chelow kabab
* Jujeh kabab
* Kabab chenjeh
* Kabab bakhtiari
* Kabab barg
* Kabab koobideh
* Kabab mahi
* Kabab torsh
* Shashlik

|

Polo|

* Albaloo polo
* Baghali polo
* Kalam polo
* Kateh
* Loobia polo
* Morasa polo
* Sabzi polo
* Shirin polo
* Isfahan Beryani
* Tahdig
* Tahchin
* Zereshk polo

Khoresh|

* Baghala ghatogh
* Khoresh bademjan
* Khoresh bādenjān lapeh
* Khoresh bāmieh
* Khoresh bāmieh lapeh
* Khoresh Beh
* Khoresh alou esfenaj
* Fesenjān
* Khoresh havij
* Khoresh kadu
* Khoresh qārch
* Ghalieh mahi
* Khoresh gheimeh
* Khoresh ghormeh sabzi
* Khoresh kangar
* Khoresh karafs
* Khoresh lubia-sabz
* Khoresh reevaas

Other|

* Kale pache
* Kashkak
* Nargesi
* Kofta
* Tabriz meatballs
* Ashpal
* Omelette
* Port sausage
* Reshteh
* Samosa
* Tarhana
* Tas kebab
* Yakhni

Sauces|

* Delal sauce
* Mahyawa

Hors d'oeuvre|

* Zeytoon Parvardeh
* Dolma
* Labne
* Kashk e bademjan
* Kuku
* Mast-o-Khiar
* Mirza Ghassemi
* Torshi

Sweets and desserts|

* Baklava (Azerbaijani pakhlava)
* Bamiyeh
* Bastani
* Berenji
* Cookie
* Faloodeh
* Gaz
* Gosh-e Fil
* Halva
* Sarshir
* Koloocheh
* Kolompeh
* Lavashak
* Murabba
* Noghl
* Nokhodchi
* Masghati
* Pashmak
* Poolaki
* Qottab
* Qurabiya
* Samanu
* Shekarbura
* Sholezard (Shole-zard)
* Sohān
* Sohan asali
* Sorbet
* Tabrizi Lovuez
* Zoolbia
* Yazdi cake

Beverages|

* Aragh sagi
* Mey
* Doogh
* Sharbat
* Turkish coffee
* Kefir

Instruments|

* Jezve
* Mangal
* Oklava
* Taveh/Sac
* Samovar
* Tanoor

Related cuisines|

* Iranian
* Caspian
* Southern Iranian
* Afghan
* Balochi
* Caucasian
* Armenian
* Azerbaijani
* Georgian
* Assyrian
* Iraqi
* Kurdish
* Levantine
* Middle Eastern
* Tajik
* Turkish / Ottoman
* Uzbek

* Iran portal
* Food portal

* v
* t
* e

Levantine cuisine

Beverages|

Non-alcoholic beverages
Arabic coffee
Turkish coffee
Arabic tea
Jallab
Mur
Mate
Dibs
Sahlab
Sharbat
Qamar al-Din
Tamarind
Mint lemonade
Fermented beverages
Ayran
Leben
Distilled beverages
Arak
Beers
Beer in Lebanon
Beer in Syria
Beer in Palestine
Beer in Jordan
Beer in Israel
Wines
Lebanese wine
Syrian wine
Palestinian wine
Jordanian wine
Israeli wine

Breads|

* Ka'ak
* Khubz
* Pita
* Khubz tannoor
* Taboon bread
* Samoon
* Markook
* Nokul

Appetizers
and salads|

* Meze (main article)
* Arab salad
* Baba ghanoush
* Falafel
* Hummus
* Msabbaha
* Ful medames
* Gigandes plaki
* Kibbeh
* Labneh
* Yabrak
* Tabbouleh
* Fattoush
* Raheb
* Kibbeh nayyeh
* Sujuk
* Balila
* Torshi
* Muhammara
* Tahini
* Toum
* Tarator
* Yogurt

Dairy products|

* Syrian Cheese (main article)
* Ackawi
* Shanklish
* Hallum cheese
* Nabulsi cheese
* Tzfat cheese
* Tresse cheese
* Baladi cheese
* Braided cheese
* Kashkawan cheese
* Jameed
* Labneh
* Feta
* Kashk
* Laban
* Kashkaval
* Qishta

Soups and stews|

* Chorba (main article)
* Yakhni
* Lentil soup
* Chicken soup
* Vegetable soup
* Harees
* Shakriyyeh
* Pacha
* Mulukhiyah
* Fasolia
* Fasoulia Khadra
* Bamia
* Sumaghiyyeh

Pastries|

* Fatayer
* Lahmajoun
* Samosa
* Börek
* Sfiha
* Manakish
* Musakhan

Dishes|

* Mfarakeh
* Mansaf
* Maqluba
* Kabsa
* Mujaddara
* Makdous
* Mahshi
* Stuffed peppers
* Stuffed squash
* Stuffed eggplants
* Bulgur
* Falafel
* Freekeh
* Fried eggplant
* Fried cauliflower
* Kibbeh Labanieh
* Kibbeh Bil Sanieh
* Grilled Kibbeh
* Shushbarak
* Batata harra
* Fawaregh
* Fatteh
* Tharid
* Shakshouka
* Jazz Mazz
* Makhlouta
* Galayet bandora
* Awarma
* Maftoul
* Musaqa‘a
* Cabbage roll
* Zarb
* Siyyadiyeh
* Mfaraket Koussa

Grilled meats|

* Kebab (main article)
* Kebab Halabi
* Shish kebab
* Cherry kebab
* Kebab Khashkhash
* Kebab Hindi
* Shish taouk
* Kofta
* Shawarma

Desserts|

* Kanafeh
* Halawet el Jibn
* Booza
* Luqmat al-Qadi
* Baklawa
* Basbousa
* Fig roll
* Halwa
* Ma'amoul
* Muhallabia
* Phoenicia dessert
* Qatayef
* Qurabiya
* Raha
* Shaabiyat
* Dragée
* Stuffed dates
* Meghli
* Sfouf
* Murabba
* Nougat
* Kanafeh Mabrooma
* Balah El Sham
* Meshabek
* Awameh
* Qashtaliyyeh
* Ballorieh
* Znoud El Sit
* Kallaaj
* Mabrooma
* Makaron
* Barazek
* Osh El Bulbul
* Othmalliyya
* Taj El Malik
* Swar El Sit

Unique instruments|

* Raʾwa
* Manqal
* Tabun oven
* Tandoor

Related cuisines|

* Arab
* Mediterranean
* Middle Eastern
* Israeli
* Mizrahi
* Sephardic
* Armenian
* Iranian
* Kurdish
* Ottoman
* Jewish
* Mesopotamian

* Food portal
* Drink portal

* v
* t
* e

Lebanese cuisine

Beverages|

* Non-alcoholic
* Jallab
* Arabic coffee
* Turkish coffee
* White coffee
* Mur
* Dibs
* Sahlab
* Sharbat
* Turkish tea
* Fermented
* Ayran
* Beer
* Almaza Beer
* Distilled
* Arak
* Wines
* Ksara

Breads|

* Ka'ak
* Katma
* Manakish
* Pita
* Fatayer
* Khubz tannoor
* Markook

Meze|

* Arab salad
* Baba ghanoush
* Batata harra
* Glasswort salad
* Ful medames
* Hommus
* Kibbeh
* Muhammara
* Sarma
* Shakshouka
* Tabbouleh
* Yogurt
* Labneh

Cheeses|

* Akkawi
* Braided cheese
* Kashkawan cheese
* Hallum cheese

Soups|

* Chorba
* Sheep's sorrel soup
* Lentil soup
* Haleem soup
* Tripe soup
* Yogurt soup

Dishes|

* Stuffed quinces
* Börek
* Bulgur
* Falafel
* Stuffed tomatoes
* Dry meatballs
* Fasouliya
* Musaqa‘a
* Stuffed eggplants
* Fried eggplant
* Pilaf

Grilled meats|

* Kebab
* Shawarma
* Kofta
* Shish kofte

Desserts|

* Phoenicia dessert
* Baklava
* Basbousa
* Walnut stuffed figs
* Hurma
* Fig roll
* Halva
* Qurabiya
* Kanafeh
* Ma'amoul
* Majun
* Marron glacé
* Muhallebi
* Quince dessert
* Moghli
* Flour kurabiye
* Rahat al-halqum

Frequent ingredients|

* Vegetables
* Bean
* Bell pepper
* Eggplant
* Leek
* Lentil
* Spinach
* Tomato
* Herbs & spices
* Almond
* Black pepper
* Chestnut
* Cinnamon
* Cumin
* Dried apricot
* Garlic
* Hazelnut
* Mint
* Nut
* Olive
* Olive oil
* Onion
* Oregano
* Paprika
* Parsley
* Pistachio
* Red pepper
* Thyme
* Walnut

Unique instruments|

* Raʾwa
* Kazan
* Manqal

Related cuisines|

* Arab
* Levantine
* Mediterranean
* Middle Eastern
* Armenian
* Cypriot
* Ottoman
* Syrian

* v
* t
* e

Greek cuisine

History|

* Ancient Greek cuisine
* Ancient Greece and wine
* Byzantine cuisine

Ingredients|

* Basil
* Caper
* Dill
* Eggplant
* Garlic
* Honey
* Mastic
* Olive oil
* Olives
* Oregano
* Raisin
* Saffron
* Semolina
* Tomato
* Thyme
* Walnuts

Breads|

* Daktyla
* Eliopsomo
* Eptazymo
* Kritsini
* Koulouri
* Lagana
* Paximadi
* Pita
* Stafidopsomo
* Tsoureki
* Zea

Salads & Dips|

* Dakos
* Greek salad
* Melitzanosalata
* Pasta elias
* Skordalia
* Taramosalata
* Tirokafteri
* Tzatziki

Appetizers & Coldcuts|

* Apáki
* Antzougies
* Bakaliaros
* Bouyiourdi
* Dolma
* Fava
* Gigandes plaki
* Kalamaria
* Kalitsounia
* Kolokythoanthoi
* Kolokythakia
* Kolokythopita
* Lakerda
* Loukaniko
* Loutza
* Noumboulo
* Octopus
* Pitaroudia
* Piktí
* Spanakopita
* Salami
* Saganaki
* Syglino
* Tyropita
* Strained yogurt

Cheeses|

* Anevato
* Anthotyros
* Feta
* Formaela
* Graviera
* Halloumi
* Kasseri
* Kefalotyri
* Kefalograviera
* Kalathaki Limnou
* Kopanisti Mykonou
* Ladotyri Mytilinis
* Manouri
* Mastelo
* Metsovone
* Metsovela
* Mizithra
* Sfela
* San Michali
* Talagani
* Xynotyro
* Xynomizithra

Dishes|

Meat
Bifteki
Britzola
Drunken chicken
Giouvetsi
Gyros
Keftedakia
Kokkinisto
Kleftiko
Kokoretsi
Kontosouvli
Kreatopita
Kotopita
Moussaka
Paidakia
Pansetta
Pastitsio
Pastitsada
Papoutsaki
Pizza
Sheftalia
Smyrna meatballs
Snails
Spetzofai
Stifado
Sofrito
Souvla
Souvlaki
Tigania
Yahni

Pasta (Zimariká)
Gogges
Hilopites
Flomaria
Makarounes
Kritharaki
Striftaria
Trahanas

Fish
Atherina
Bakaliaros
Bourdeto
Brantada
Garides
Grivadi
Glossa
Gavroi
Mussels
Sardeles
Savoro
Tonos
Xiphias

Soups
Avgolemono
Bourou-bourou
Fasolada
Hortosoupa
Lentil soup
Kotosoupa
Magiritsa
Manestra
Manitarosoupa
Psarosoupa (Kakavia, Grivadi)
Revithada
Trahanas

Omelettes
Classic omeletta
Sfougato
Strapatsada
Tsouchtí
Froutalia

Vegetable
Anginares alla Polita
Fasolakia
Gemista
Leaf vegetable
Spanakorizo
Tourlou
Tsigareli
Tsigaridia
Tomatokeftedes

Desserts|

* Amygdalota
* Amygdalopita
* Baklava
* Bougatsa
* Copenhagen
* Diples
* Fanouropita
* Finikia
* Flaouna
* Galaktoboureko
* Galatopita
* Halva
* Karydopita
* Kourkoubinia
* Koulourakia
* Kourabiedes
* Lazarakia
* Loukoumades
* Loukoumi
* Melekouni
* Mandolato
* Melitini
* Melomakarona
* Melopita
* Moustokouloura
* Pastafrola
* Platseda
* Pasteli
* Spoon sweets
* Tiganites
* Tahinopita
* Trigona
* Vasilopita

Wines|

* Agiorgitiko
* Aidini
* Assyrtiko
* Athiri
* Kotsifali
* Lesbian
* Limnio
* Mavrodafni
* Mandilaria
* Malagousia
* Malvasia
* Moschofilero
* Moschato
* Retsina
* Robola
* Savatiano
* Vilana
* Visanto
* Xinomavro

Drinks|

* Kitron
* Kumquat
* Koriantolino
* Mastika
* Metaxa
* Ouzo
* Rakomelo
* Sideritis
* Souma
* Soumada
* Tentura
* Tsipouro
* Tsikoudia
* Zivania
* Frappé coffee

Varieties|

* Ionian islands
* Cretan
* Macedonian
* Epirotic
* Kykladitiki
* Rhoditiki

See also|

* Filo
* Greek chefs
* Food writers
* Kafenio
* Meze
* Ouzeri
* Taverna
* Greek restaurant
* Agriculture in Greece

Notable products
Avgotaracho
Florina peppers
Greek wine
Fava Santorinis
Kalamata olive
Krokos Kozanis (Saffron)
Menalou honey
Rodi Ermionis
Santorini tomato
Sardeles Kallonis
Tonos Alonnisou
Zante currant

Greece portal

* v
* t
* e

Egyptian cuisine

Beverages|

| Non-alcoholic beverages|

Amar eddin
Aseer asab
Black tea

Kushari
Sa‘idi
Karkadeh
Kharob
Sahlab
Sharbat
Tamr hindi
Sobia
Turkish coffee

|

Alcoholic beverages|

* Beer in Egypt (main article)
* Bouza
* Stella

Egyptian wine (main article)

* Egypt portal

Breads|

* Bataw
* Eish baladi
* Eish fino
* Eish merahrah
* Eish shamsi

Appetizers
and salads|

* Baba ghanoug
* Duqqa
* Hummus
* Salata baladi
* Tehina
* Torshi

Cheeses|

* Egyptian cheese (main article)
* Areesh
* Domiati
* Mish
* Rumi

Soups|

* Molokhiya
* Shorbet ‘‍‍ads
* Shorbet khodar

Dishes|

* Bamia
* Besarah
* Eggah
* Falafel
* Fatteh
* Fesikh
* Feteer
* Ful medames
* Hawawshi
* Kamounia
* Kushari
* Macaroni béchamel
* Mahshi
* Mesaqa‘ah
* Molokhiya
* Mombar
* Sayadiya
* Shakshouka
* Torly
* Qolqas

Grilled meats|

* Kebab
* Kofta
* Shawarma

Desserts|

* Baqlawa
* Basbousa
* Eish essaraya
* Feteer meshaltet
* Ghorayiba
* Halawa
* Kahk
* Kunafa
* Luqmet el qadi
* Malban
* Om Ali
* Qatayef
* Rozz belaban

Common ingredients|

| Vegetables|

Bean
Bell pepper
Lentil
Spinach
Tomato

|

Herbs & spices|

Cumin
Coriander
Cardamom
Chili
Aniseed
Bay leaves
Dill
Parsley
Ginger
Cinnamon
Mint
Cloves

Related cuisines|

* Arab
* Ancient Egyptian
* North African
* Mediterranean
* Middle Eastern

* v
* t
* e

Serbian cuisine

Ingredients|

* Milk
* Cheese
* Pule cheese
* Kačkavalj cheese
* Butter
* Bean
* Bell pepper
* Eggplant
* Feferon
* Cabbage
* Leek
* Lentil
* Olive
* Pea
* Spinach
* Tomato
* Almond
* Black pepper
* Chestnut
* Cinnamon
* Cumin
* Garlic
* Hazelnut
* Mint
* Nut
* Onion
* Oregano
* Paprika
* Parsley
* Red pepper
* Sesame
* Thyme
* Walnut

Breads|

* Česnica
* Đevrek
* Kifla
* Mekika
* Lepinja
* Phyllo
* Pogača
* Popara
* Proja
* Slavski kolač

Appetizers and salads|

* Meze
* Serbian salad
* Ajvar
* Jogurt
* Kajmak
* Kiselo mleko
* Pinđur
* Urnebes

Dishes|

* Ćevapi
* Ćufta
* Čvarci
* Karađorđeva šnicla
* Mixed grill
* Mućkalica
* Pljeskavica
* Ražnjići
* Roasted piglet
* Sudžuk
* Vešalica
* Burek
* Gibanica
* Griz
* Gulaš
* Đuveč
* Kačamak
* Musaka
* Paprikaš
* Pasulj
* Pilav
* Podvarak
* Prebranac
* Punjena paprika
* Punjene tikvice
* Sarma
* Sataraš
* Čorba
* Riblja čorba
* Svadbarski kupus

Beverages|

* Kisela voda
* Serbian coffee
* Rakija
* Šljivovica
* Beer
* Wine
* Krstač
* Prokupac
* Smederevka
* Tamjanika
* Vranac

Desserts|

* Baklava
* Grilijaš cake
* Knedle
* Krempita
* Ledena kocka
* Napolitanka
* Orehnjača
* Palačinke
* Pekmez
* Ratluk
* Ruske kape
* Slatko
* Sutlijaš
* Šampita
* Tulumba
* Uštipci

Instruments|

* Džezva
* Grne
* Roštilj
* Oklagija
* Sač

Related cuisines|

* Austrian
* Balkan
* Bulgarian
* Greek
* Hungarian
* Mediterranean
* Middle Eastern
* Montenegrin cuisine
* Turkish

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