The Kofte is one of the most common meat dishes of the Turkish cuisine. The diverse köftes of all shapes and sizes are a culinary world of their own. Kofte, or meat ball, is prepared by finely minced beef and lamb meat mixed with spices, onions and other ingredients shaped by hand, and grilled, fried, boiled or baked.
Koftes are named according to the cooking method, ingredients or shape. Plump oval köfte dipped in egg and fried have the evocative name of "Ladies Thighs" (Kadin Budu in turkish). Some köftes are cooked in a sauce as in the case of the delicious "Izmir köfte"; the köftes are first grilled and then cooked with green peppers, potato slices and tomatoes in their own gravy.
An interesting dish called "Hamsi köfte" comes from the Black Sea region in the north of Turkey, but instead of meat it has fish in it.