Kyufte
At a glance
| Type of dish | Main dish |
|---|---|
| Main ingredients | Minced meat, onion and seasoning |
| Preparation | Fried, grilled or baked |
| Bulgarian name | Кюфте |
Source: Кюфте1
What is kyufte
Kyufte is a Bulgarian meat dish made from minced meat mixed with onion and seasoning. It is shaped as a ball or flattened patty, then usually fried, grilled or baked; boiling is less common. The name refers to one member of a much wider family of meatball and meatloaf dishes found across several regions and cuisines.1,2
Bulgarian style
In Bulgaria, the mince is commonly made from fatty pork and beef in a 60:40 proportion. Other meats may also be used. Bread soaked in water, salt, onion and egg are often mixed in, and the mixture is kneaded so the shaped meat holds together during cooking. Regional seasonings can include parsley, black pepper, savoury and cumin.1
Serving kyufte
In Bulgaria, kyufte is a popular food and is eaten mainly as a main course. It may come with green salad, lyutenitsa, chips, pickles or another side. Smaller meatballs can be served in soup with rice, noodles or potatoes. Kyufte can also be cooked with sauce, including as a stew or with a fricassee-style sauce.1
A wider family
Kofta dishes have many regional forms, with variations in ingredients, shape and cooking method. They are found in Balkan, South Asian, Central Asian, Middle Eastern, North African and South Caucasian cuisines. Versions may use fish, vegetables or cottage cheese instead of red meat, and koftas may be grilled, fried, steamed, baked or served in soup or stew.2
Sources
Facts checked 13 October 2026. Prepared by InvestBulgaria for general information.
