Kotlet is a familiar Iranian pan-fried patty, made from ground meat, potato, onion, egg, and spices such as salt, pepper, and turmeric. Despite its strong association with Iranian home cooking, it is a recent addition to Iranian tables. Apparently, this dish entered the country during the nineteenth century, when European cultural and culinary habits' influences were becoming increasingly visible in the Qajar court (Chehabi, 2003) (Mahdavi, 2015). Studying this dish in Iran illustrates how a foreign dish can be adapted through local ingredients, existing cooking practices, and repeated domestic use until it becomes part of everyday cultural heritage.Kotlet, a relatively modern dish that has nevertheless gained a distinctive place in Iranian food culture and everyday dining (Majid Salehi, n.d.)
