In Iranian cooking ‘ Kofteh’ or ‘ Kofta’ is a kind of meat ball. Kofteh means pounded meat in Persian language. Meat ball or Kofta is made from ground meat such as: mutton, beef, lamb and chicken, along with aromatic fresh or dried herbs, nuts, fruits and eggs.
Kofteh is usually shaped into balls and round but sometimes kofteh is in cigar-shape too.
Kofteh , kupta, kofta, kufta …. are in different sizes from giant ones to medium and petit kofteh.
Some of cities in Iran are well known for their Kofta recipes. Tabriz an ancient city in NW of Iran is known for having Giant Kofteh Tabrizi recipe, that is one of the most famous and popular kofteh in Iran.
Kofteh Isphahani, kofteh Shirazi, Kofteh Kermanshahi, Kofteh Yazdi, are other type of Persian meatballs from different areas in Iran.
Kofteh sometimes is stuffed with nuts, eggs or fruits and sometimes are normal kofta.
Today I made Yazdi Kofteh rizeh ( petit kofteh), that takes its name after the Yazd an ancient city in
central Iran. Yazd is an ancient city in Iran and is recognised as a world Heritage site by UNESCO. Yazd is well known for its special architecture that its nickname is ‘ wind catcher’ or ‘ Badgir’. Also this city is well known for having its Zoroastrian ancient fire temple, Qanat (under ground water channels to transport water from water well to surface for irrigation and drinking) .
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