Shish kofta before being grilled

Shish kofta (‏şiş köfte‎)[1] (Turkish)[2][3] is a type of kebab-style kofta dish in Turkish cuisine.

The dish consists of minced lamb, mutton, veal or beef, or a mixture of these meats mixed with herbs, often including parsley and mint, placed on a şiş (skewer) and grilled. It is typically served with pilav (Turkish-style rice or bulgur wheat) and salad.

There are several regional variations on shish kofta. Tire köfte is made mainly with veal.[4]

The city of Burdur is known for its distinct variant of shish kofta known as Burdur şiş,[5] which is traditionally made with minced goat meat (or more commonly with beef today),[6] with salt but no spices or herbs, and eaten with a special type of pita bread.[7] Burdur şiş was officially recognised as a distinct variant of shish kofta by the Turkish Patent and Trademark Office in 2010.[8]

Shish kofta is also the basis of yoğurtlu kebap (kebab with yogurt).[3][9]

See also

References

  1. ↑ Turkish folk culture researches. Halk Kültürünü Araştırma Dairesi. 1990. ISBN 9789751705624.
  2. ↑ Richard Hosking (2010). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Oxford Symposium. pp. 385–. ISBN 978-1-903018-79-8.
  3. 1 2 Maria Khalifé (2008). The Mezze Cookbook. New Holland Publishers. pp. 73–. ISBN 978-1-84537-978-0.
  4. ↑ Ekspres, Haber. "Tire Şiş Köfte, Türkiye pazarına açıldı". Haberekspres.com.tr. Retrieved 15 December 2017.
  5. ↑ Ozmen, Erdem; Simsek, Azim; Kilic, Birol. "Determination of Microbiological and Chemical Quality of Burdur Şiş Köfte Collected from the Fast Food Restaurants in Burdur, Turkey" (PDF). Archived from the original (PDF) on 2022-04-04. Retrieved 2021-10-14. {{cite journal}}: Cite journal requires |journal= (help)
  6. ↑ "burdur sis köftesi".
  7. ↑ "BURDUR ŞİŞ KÖFTESİ".
  8. ↑ "burdur şiş köftesi tescil belgesi 155" (PDF).
  9. ↑ Levon P. Dabağyan (2006). Zaman tünelinde Şehr-i İstanbul'un seyir defteri: semt-i Eyyüb, semt-i Eminönü, semt-i Yeşilköy. Karadağ Yayınları. ISBN 978-975-9181-67-3.


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