Kufta-bozbash

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Ingredients

200 g Lamb brisket
130 g Kurdyuk
500 g Mutton
3 pcs. Potatoes
180 g Govsan onion
200 g Chickpeas
30 g rice
4 things. Shallot
4 things. Plums or cherry plum
50 ml Wine vinegar
1 tablespoon Turmeric
1 teaspoon Saffron
to taste Sumy
to taste salt
to taste Dried mint
to taste Ground black pepper

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Kufta-bozbash

Cuisine:
    • Medium

    Ingredients

    Directions

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    Azerbaijani kyufta-bozbash is a rich lamb-based soup, which can be both the first and second dishes at the same time. In his native Azerbaijan, he is very popular at large feasts, and we can cook it and enjoy its taste to join the culture of Asian countries.

    Steps

    1
    Done

    First, soak the chickpeas overnight in freshwater. Place the lamb brisket and one onion in a pan and fill it with water, put on fire. Add chickpeas to the brisket and cook for 1.5 hours under a lid over low heat. We constantly remove the foam so that the broth is clean and transparent. At the end of cooking, salt everything, take out the onions and filter the broth through a sieve. During the cooking of the broth, pour saffron with boiling water and leave to stand by the warm stove. Soak the rice for an hour.

    2
    Done

    Thoroughly rinse the lamb and the chicken, dry it (you can use a clean kitchen towel) and pass through a meat grinder with one onion. Next, add minced meat, pepper, add turmeric and rice. Mix everything, beat the minced meat well on the table so that the air comes out and put in the refrigerator for 30 minutes.

    3
    Done

    We make balls of minced meat, approximately 200 g each so that the minced meat does not stick, we wet our hands in warm water. We cut plums or cherry plum into small pieces. In each meatball, we make a depression with a finger and fill it with chopped plum or cherry plum. The filling should be well covered.

    4
    Done
    5
    Done

    We breed half a tablespoon of turmeric in the broth and pour everything into a pan. We shift the meatballs into the broth. Water from the broth should slightly cover the meatballs. Cook the meatballs for 10-15 minutes, then add the potatoes. The broth for the first 5 minutes can not be stirred with a spoon so that the meatballs do not break up, you can move the pan, and also make sure that the foam is removed from the broth on time.

    6
    Done

    Pour several spoons of brewed saffron into the broth, and on top of the meatballs, we put its leaves, for beauty. Remove the left from the fire.

    7
    Done

    Onions must be marinated in wine vinegar for 10-15 minutes. Traditional recipes use govern onions, but you can also use shallots. Cherry plum or plum and bitter onions are used to neutralize the fat content of a dish at both the chemical and taste levels.

    8
    Done

    Before serving, it is advisable to strain the broth again. Separately, spread the portions of potatoes, chickpeas, brisket, and kyufta, fill them with broth, sprinkle with dried mint and barberry on top. Traditionally, kufta-bozbash serves separately tortilla and pickled onions.

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    Pumpkin Puree Soup