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The contents of the Akçaabat meatballs page were merged into Kofta on 7 April 2021. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page.
Two "Levantine cuisine" sections in external links?[edit]
Hello everyone,
There seems to be two "Levantine cuisine" sections in the external links. They don't contain exactly the same content, although very similar. Are they the same thing?
Hey, @Materialscentist, @Largoplazo, @Anaxial, I can't follow what's happening -- is this POV-pushing (replacing Greek/Cypriot info with Turkish etc.), or is it just someone wrongheadedly trying to get the Turkish dish into the lead, etc.? (I did see that final edit summary, but it still might just be interpreted as wrongheaded and now super frustrated.) —valereee (talk) 15:15, 23 August 2021 (UTC)[reply]
POV-pushing and appears to be the latest sockpuppet of Shingling334. The "Block Aviation" edit summary appears to be mockery of the WP:BLOCKEVASION mentions in some of the edits in these and other articles that have reverted changes by previous incarnations. Largoplazo (talk) 19:41, 23 August 2021 (UTC)[reply]
Thanks, @Largoplazo. Variations sections in food articles do tend to attract POV-pushing; editors come in and see their own local variant isn't mentioned (or isn't mentioned in the lead) and think they have to add it. This subject may actually be large enough to spin off some articles. Probably the only variation that needs to be mentioned in the lead is the historically first, if that's something we can know. I'll do a little research. —valereee (talk) 10:30, 24 August 2021 (UTC)[reply]
In most cases I wouldn't want to turn prose into a list, but in a food article variations section it can actually be extremely helpful in reducing the addition of a ton of unsourced assertions because we can limit the list to variations that have an article or that are plausible redlinks (that is, we can require a redlink include several links to sources). —valereee (talk) 11:18, 24 August 2021 (UTC)[reply]
I've reorganized, have ordered some research materials and will circle back to expand. —valereee (talk) 13:17, 24 August 2021 (UTC)[reply]
Most variants of this dish are made of meat but some traditional variants are meatless. There is of course the recent proliferation of vegetarian çiğ köfte as fast food in Turkey and elsewhere, but there's also the mercimek köftesi, which is made of red lentils, and without meat; and is a shared food of circum-Mesopotamian cuisines. There is also the mücver, which is a zucchini based fritter, which could be categorised as köfte and also belongs to the Greek cuisine, I believe. I am Turkish and no foodie; thus this is the couple variants I know, but surely other köfte-making cultures have many other variants too. So I suggest that someone edit the article and make it say that while köfte/kofta/etc are primarily or archetypically meat based products, they are not necessarily so. I would say the main feature of the köfte family is them being non-flour-based dumplings, of sorts. 46.2.232.210 (talk) 16:40, 1 December 2023 (UTC)[reply]
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