What is keft?

In the Middle East, Kefta is a meal that is made by grinding meat and mixing with a range of spices. The resulting seasoned meat can be shaped into meat balls or rollers of meat that can be cooked in a wide range of ways. KEFTA variations are common street food in the Middle East and can also be administered as appetizers or as a central part of food. It is easy to make kefta at home and many chefs enjoy making this simple food at home because it allows them to adjust the spices as needed. The cast meat is preferred so that Kefta does not become too greasy. Spices such as garlic, onion, cumin, coriander, cinnamon, turmeric and harissa can be added to the cumin to be spicy, spicy or even slightly sweet, depending on the region and the taste of the chef. Some chefs also make their keft a more ignited mixing of meat with rice, vegetables or bulgur wheat.

Once the meat is made,It can be created as needed and grilled, baked, baked, grilled, cooked, fried, stewed or poisoned. Boiled kefta is served with a wide range of sauces from cold yoghurt and cucumbers to spicy sauces to burn a fire track into the consumer's stomach. KEFTA often accompanies sides such as breads and vegetables that can be formed on stick rods so that they can easily be consumed or wrapped in different breads to make sandwiches.

There are a number of alternative names for keft, including Koft, Kufta, Kafteh, Keftes, Cuftah and Kyufah. This common meal in the Middle East can be found from Greece to India, to the south as Morocco and up through the Eastern European countries like Romania. You can also find ingredients outside beef and lamb. As a street food, Kefta tends to be generally dry with a slight sauce, while the restaurant can serve plates kefty in rich liquid sauces that need to be sipped with bread of rice.

Creation of KEFTy at home is very easy. The bull meat can be found in many markets and butchers, as well as a mixture of spices in the Middle East. Small kefta creates great appetizers for meals on the Middle East and you can also create larger varieties that are used as appetizers, perhaps wrapped in the Middle East bread or served on rice or lentils.