Kufta is a delicious Middle Eastern recipe that has various variations. This is a family of meatballs or meatloaves that is not only common to the Middle East but also, India, Caucasians, Balkan, and Central Asia. Kufta is a Hebrew word for meatballs and is similar to Lebanese kofta and Greeks Kufta. The dish consists of mincemeat-beef, chicken, lamb, pork, or mutton, mixed with spices. Vegetarian varieties are made from potatoes, calabash, paneer, or banana. It is said that Kofta originates from Arab countries and appeared for the first time around the 13th century, but it is very likely that this speciality is much older. The dish kofta traveled with Arab conquests around the world. Today this recipe can be found in Central Asia, the Middle East, North Africa, and the Balkans, and even in China or India. So from Afghanistan to Greece via Morocco, Romania, and especially Turkey, we feast on delicious kofta kebab. The word kofta could come from the Persian “kufta” or from “koofteh” which means “pounded meat”. The name and its spelling vary from one country to another. Preparing kofta is simple, but requires a little care because the meat must marinate for a long time in order to perfectly soak up all the aromas of spices that enrich the taste of the delicious koftas. You also need to know how to manage the cooking so that they are nicely browned on the outside and juicy on the inside. The meat used is always a composition of different pieces and different sources, most often it is the lamb and the beef that are used. For the beef, it is preferred to use pieces such as the cheek, the tenderloin or the sirloin. For lamb, on the contrary, the meat will be taken from the saddle or the fillet ribs in order to obtain leaner meat. The whole is chopped and seasoned with onion, garlic, parsley, cinnamon, ginger, cumin, nutmeg, paprika, mint, salt, pepper, chili and sumac which give a very delicious taste to kofta.

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Kufta Meat in tray

It takes as little as 30 minutes to prepare the ingredients, cook and serves the kofta. While preparing the meatballs it is important to thoroughly mix the ingredients to get the best flavor and taste. Ensure that all the meatballs are of equal sizes for proper cooking. Always preheat the grill before embarking on cooking and heat use medium-high heat. Cook for three minutes on each side, turning occasionally.
For better results, the meat is usually mixed with other ingredients such as rice, bulgur, vegetables, or eggs to form a smooth paste. They can be grilled, fried, steamed, poached, baked, or marinated, and can be served with a rich, spicy sauce. Some variations occur, such as the Kufta is made from fish and vegetables, a common form in India, while in Egypt deep fried koftas are made from shrimp.
In the Indian subcontinent, the cuisine is cooked in curry or spiced gravy. Also, it can be simmered with hard-boiled eggs. In Bengal, they are made from fish, prawns, fish, green bananas, cabbage, or meat. In central Asia, they are cooked with a large amount of tail fat. The Bulgarian form of the Kufta is made from pork, beef, or veal or the mixture of the three. In the Arab world, the Kufta is usually shaped in cigar-shaped cylinders.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Syrian Recipes
Servings 5 People
Calories 366 kcal


  • in Meattray 2 lb. Ground meat softly grinded
  • 1 medium onion Mixed spices
  • 1 tomato
  • 10 bunches of minced parsley– recommended


  • Place the ground meat in a bowl, add the minced onions, then add the mixed spices and the minced parsley
  • Mix together using hands
  • Extend the meat to fill the Pyrex rectangular bakeware
  • Cut the tomato to small pieces and place on top of the meat
  • Place the Pyrex in the oven on 320 F heat for an hour


Calories: 366kcalFat: 14gProtein: 15gCarbohydrates: 12g
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