Mash the khoya smooth, so that no grains remain. Mix in the maida and soda and knead it into firm and pliable dough. Shape the dough into marble sized balls that are smooth and creaseless. 2. Heat the ...

Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue. For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands.

Ghiya ke Kofte is a popular North Indian dish featuringghiya or lauki dumplings cooked in a rich and flavorful tomato-based ...

In Turkish and Turkish-Cypriot cuisine, köfte is the name given to any ground meatballs or patties. How the köfte are shaped and whether they are grilled, roasted, fried or stewed can make a big ...

Cabbage Kofta:Cabbage shredded, mixed with spices, shaped into balls and deep fried. Dipped in a rich gravy of dry fruits, tomatoes, curd and masalas before serving. In a bowl mix finely shredded ...

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Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through. Spread the minted ...

This comforting stew features tender beef kofta, seasoned with warming spices and simmered with thin slices of potato in a rich tomato sauce. Served over a steaming bowl of rice, it’s a cosy ...

As a country that shares its border with eight nations and with a former empire that spread across Asia Minor, it is little wonder that the food of Turkey evokes such exotic and romantic reactions.

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Michael Wahid Hanna is a fellow and program officer at The Century Foundation, where he focuses on international security, human rights, post-conflict justice, and U.S. policy in the Middle East.

We divided the kofta mix in half to serve two and froze the rest for another time. Take leftover couscous, tomato and cucumber salad and minted yoghurt for lunch the next day with any leftover ...