Kofta is a type of meatball or meatloaf, and is a popular dish in Afghan, Azerbaijani, Arab, Armenian, Balkan, Bangladeshi, Indian, Palestinian, Iranian, Jordanian, Kurdish, Moroccan, Pakistani, Romanian, Lebanese, and Turkish cuisine. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, pork or lamb—mixed with spices and/or onions. In India, Bangladesh, Pakistan, Turkey, Azerbaijan, Iran, koftas are usually made from lamb, beef, mutton or chicken, whereas Greek and Cypriot varieties, as well as other variations from the Balkans, are usually made from pork, beef or veal, or a mixture of the three.
In India, vegetarian varieties include koftas made from potato, calabash, paneer or banana. Koftas in India are usually served cooked in a spicy curry/gravy and are eaten with boiled rice or a variety of Indian breads. In Iran, Iraq and Azerbaijan, koftas are served with a spiced gravy, as dry variations are considered to be kebabs. Shrimp and fish koftas are found in South India, West Bengal, some parts of the Persian Gulf, and parts of Egypt.
In Lebanon, kafta is usually prepared by mixing the ground beef with onion, parsley, allspice, black pepper and salt.