Kofte is a dish made in different forms all around the world, with each cuisine adding its own unique touch. Known to have originated in Central Asia and Mesopotamia, the earliest name for kofte was "meatball" Later, it began to be referred to as "kuffette" in written sources.
The creation of kofte was originally aimed at preserving meat for longer periods and, during times of scarcity, increasing the amount of meat to feed more people. Over time, this dish became an integral part of culinary cultures. Turkish cuisine, in particular, offers a wide variety of kofte. From Ottoman cuisine to modern times, kofte recipes have evolved, becoming more diverse with different spices and cooking methods.
The Commercial Journey of Kofte
Initially made at home and served at family tables, kofte gradually became a commercial
product. First served between slices of bread, kofte became widely popular through street vendors during the Ottoman era. Later, as the restaurant culture developed, kofte found its place on restaurant menus. Today, kofte is one of the most beloved dishes in Turkish cuisine.
If you're in Istanbul and want to taste an authentic Turkish culinary experience and have dinner in Sultanahmet, we invite you to Garden 1897, one of the best restaurants in Sultanahmet, where we serve the most traditional and delicious version of kofte.
