Kifta Kabob History

Kifta kabob, also spelled kofta or koftah, is a traditional Middle Eastern dish made of ground meat, typically beef or lamb, mixed with spices and herbs. The mixture is then formed into sausage-shaped balls or long, cylindrical shapes, and grilled over an open flame.

The origins of kifta kabob can be traced back to ancient Mesopotamia, where ground meat was mixed with spices and formed into patties or balls. These ancient kabobs were then cooked over an open fire, much like the kifta kabobs of today.

The dish spread throughout the Middle East and Central Asia, with each culture putting their own spin on the recipe. In Persia, kifta kabob is often made with ground lamb and a blend of spices such as cumin, coriander, and turmeric. In India, kofta is made with a mix of ground meat and vegetables and is often served in a creamy sauce.

Kifta kabob made its way to the Mediterranean region with the Arab invasions, and it is still a popular dish in countries like Turkey, Lebanon, and Egypt.

In the 20th century, kifta kabob became a popular street food in many cities around the world, including in the United States. Today, it can be found at Middle Eastern and Mediterranean restaurants, as well as at street vendors and food trucks.

Overall, Kifta kabob is a delicious, versatile dish with a rich history that has stood the test of time and continues to be enjoyed by people all around the world.