keftedes - définition. Qu'est-ce que keftedes
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Qu'est-ce (qui) est keftedes - définition

FAMILY OF MEATBALL OR MEATLOAF DISHES
Köfte; Kefte; Kafta; Kafteh; Afghanistani Kofta; Kufta; Kefta; Keftedes; Keftes; Afghan Kofta; Kofte; Koefte; Kafte; Keftethes; Kafta kabab; Nargisi Koftay; Qofte; Koftah; Koufteh; Koofteh; Kufteh; Soutzoukakia Smyrneika; Nargisi kofta; Keftah; Smyrna Meatballs; Kifta; Kyufte; Ćufta; Sutzukakia; Akçaabat meatballs; Akcaabat meatballs; Malai Kofta; Malai kofta; Icli Kofte; Turkish meatballs; Turkish meatball; İzmir köfte
  • nargesi kofta]]

keftedes         
[k?f't??i:z]
¦ plural noun (in Greek cookery) small meatballs made with herbs and onions.
Origin
from Gk kephtedes, plural of kephtes, via Turk. from Pers. koftah (see kofta).
Smyrna meatballs         
A "KÖFTE" DISH THAT ORIGINATED IN IZMIR, TURKEY, AND COMMON TO THE TURKISH AND GREEK CUISINES.
Köfte; Kefte; Kafta; Kafteh; Afghanistani Kofta; Kufta; Kefta; Keftedes; Keftes; Afghan Kofta; Kofte; Koefte; Kafte; Keftethes; Kafta kabab; Nargisi Koftay; Qofte; Koftah; Koufteh; Koofteh; Kufteh; Soutzoukakia Smyrneika; Nargisi kofta; Keftah; Smyrna Meatballs; Kifta; Kyufte; Ćufta; Sutzukakia; Akçaabat meatballs; Akcaabat meatballs; Malai Kofta; Malai kofta; Icli Kofte; Turkish meatballs; Turkish meatball; İzmir köfte
Smyrna meatballs, known as soutzoukakia Smyrneika () or İzmir köfte (Turkish) is a Greek and Turkish dish of spicy oblong meatballs with cumin and garlic served in tomato sauce. This dish was brought to Greece by refugees from Asia Minor.
kofta         
['k?ft?, 'k??ft?]
¦ noun (plural same or koftas) (in Middle Eastern and Indian cookery) a savoury ball of minced meat, paneer, or vegetables.
Origin
from Urdu and Pers. koftah 'pounded meat'.

Wikipédia

Kofta

Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, North African, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb.

There are many national and regional variations. There are also vegetable and uncooked versions. Shapes vary and include balls, patties, and cylinders. Sizes typically vary from that of a golf ball to that of an orange.