Pronunciation: [kˈɒftə] (IPA) 
The word "kofta" can be spelled in a variety of ways, depending on the language and dialect. In English, the most common spelling is "kofta," but it can also be spelled "kofte," "koofteh," or "koftah." The origin of the word is from the Middle East, and it refers to a type of meatball or kebab. The IPA phonetic transcription for "kofta" is /ˈkɒftə/, with the stress on the first syllable.
Kofta is a popular Middle Eastern or Indian dish that consists of seasoned or spiced ground meat, typically beef, lamb, veal, or chicken, shaped into small oval or round meatballs or patties. The term "kofta" originates from the Persian word "kuftan," meaning "to pound" or "to grind," reflecting the preparation process of grinding or pounding the meat before cooking.
The ground meat used for making kofta is often combined with various ingredients to enhance flavor and texture, such as onions, garlic, fresh herbs like parsley or cilantro, and an assortment of spices such as cumin, coriander, paprika, and turmeric. The mixture is then shaped into meatballs or patties and either grilled, baked, or pan-fried until cooked through.
Kofta is renowned for its versatility and is featured in many cuisines across the Middle East, South Asia, and even parts of Europe. In different regions, kofta may have distinct variations in terms of spices and ingredients used. It is commonly served with rice, flatbreads, or salads, and can be accompanied by yogurt-based sauces, chutneys, or tomato-based gravies.
The word "kofta" can also refer to the meatball or patty itself. These small, flavorful morsels are treasured for their rich taste and tender texture. Due to its widespread popularity, kofta has become a beloved dish appreciated for its delicious flavors and unique cultural heritage.
The word "kofta" has its roots in the Middle East and South Asia, specifically in the Arabic and Persian languages. It is derived from the Arabic word "kafta" or "kofta", which means "to grind" or "to mash". This term refers to the technique of grinding or mashing meat, typically lamb or beef, mixed with various spices and other ingredients to form a mixture or paste. Over time, this term has become associated with the meatball or kebab dishes made using this method.
