Modern Israeli Cuisine - Kofta
Deconstructing Modern Israeli Dishes - Kofta
Ancient trade routes between North Africa, the Middle East, and the Mediterranean spread cultural influences throughout the ancient world. In addition to philosophy, mathematics, and inventions, the early traders also shared ingredients and food traditions that literally changed the culinary landscape in ways that are still felt today.
One such culinary tradition is the use of open fire to cook meat on skewers of wood or metal. Commonly known as “kebabs,” these delicious hand-held meals-on-a-stick are now associated with a wide variety of cultures and regions, including Greece and Turkey, Morocco, Israel, and many countries of the Middle East.
When the meat, often lamb, is ground or minced with spices it is called “kofta” which means “pounded meat” and is most probably Persian in origin. Kofta can be skewered and grilled over fire or made into meatballs of different shapes and sizes such as balls and cylinders or patties.
Kofta can be found in many forms and spread throughout the Middle East, through the Balkans and all the way to the Indian subcontinent.
Some regional variations include Lebanese kibbeh, which mixes very fresh ground lamb with grains and can be eaten raw, grilled kofta kebabs, found at many Mediterranean restaurants, and kofta curry, which is stew-like Indian variation.
What is Kofta?
Kofta usually consists or ground meat, including lamb, beef, pork, chicken, or even fish, (although vegetarian versions can be found as well) mixed with spices. Some regional styles may incorporate additional ingredients including grains, cheese, eggs, or vegetables.
In Israel, kofta kebabs are a common street food served by vendors and in kebab houses. The patchwork of cultures that makes up modern Israel is well represented by the variety of North African, Middle Eastern, and Mediterranean restaurants all serving their own versions of the dish.
Kofta at Saba
During lunch and dinner at Saba, Chef Alon Shaya’s Modern Israeli restaurant in New Orleans, the kofta is made with ground lamb and served with whipped tahini, toasted pine nuts, and blistered peppers.
At brunch, the lamb kofta shares a plate with house-made latke, roasted pepper matbucha, labneh and a fried egg.
About Chef Alon Shaya
Alon Shaya is Chef-Partner of Pomegranate Hospitality, which includes Saba in New Orleans, Safta in Denver, and both Miss River and Chandelier Bar at the Four Seasons Hotel New Orleans.
He is the author of Shaya: An Odyssey of Food, My Journey Back to Israel. Part memoir and part cookbook, Shaya shares Alon’s deeply personal journey of survival and discovery, exploring the evolution of a cuisine and the transformative power and magic of food and cooking.
Alon, a multiple James Beard Foundation Award winner, was named Best Chef: South in 2015 and his restaurant won Best New Restaurant the following year. He was named one of the "50 People Who Are Changing the South" by Southern Living and one of the "50 Most Influential Jews in America" by The Forward.