Kotta 아프리카 음식

Kofta is a Middle Eastern and South Asian meatball or meatloaf.In the simplest form, koftas consist of balls of minced or ground meat — usually beef or lamb — mixed with spices and/or onions. The vegetarian variety like lauki kofta, shahi aloo kofta are popular in India.The meat is often mixed with other ingredients such as rice, Bulgur, vegetables, or eggs to form a smooth paste. Koftas are sometimes made with fish or vegetables rather than red meat, especially in India. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce. Variations occur in North Africa, the Mediterranean,Balkans and South Asia. In Pakistan, Koftas are made of beef and chicken. Nargisi kofta with eggs are also very popular in Pakistan. According to a 2005 study done by a private food company, there were 291 different kinds of kofta in Turkey, where it is very popular. In Arab countries, kufta is usually shaped into cigar-shaped cylinders. 

Early recipes generally concern seasoned lamb rolled into orange-sized balls, and glazed with egg yolk and sometimessaffron. This method was taken to the west and is referred to as gilding, or endoring. Many regional variations exist, notable among them the unusually large Iranian Kufteh Tabrizi, having an average diameter of 20 cm (8 in).

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