Kufta-bozbash

Kufta-bozbash

Ingredients

Minced lamb – 500 g

Basil (dried) – 2 tbsp.

Cherry plum (dried apricots, prunes) – 4 pcs.

Potatoes - 2 pcs.

Chickpeas – 0.5 cups

Onions for minced meat – 1 pc.

Onions for frying – 1 pc.

Dried dill, dried mint - to taste

Ground chili pepper – 1/4 tsp.

• 120 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

Kufta-bozbash is an unusually tasty thick soup with large stuffed meatballs made from lamb or beef. The recipe for this soup came from the era of the Ottoman Empire, I liked it and is still popular today.

There are a huge number of recipes for making this soup. In any region, when making kufta-bozbash, there may be small differences from the main recipe and additions of favorite spices. Even the family next door can make this soup their own way. But always and everywhere the basis will be minced lamb or beef minced or minced through a meat grinder, chickpeas and herbs.

If you are going to cook kufta-bozbash in Azerbaijani style, then soak the chickpeas in water for at least 3 hours. I have adapted since the time I lived in the east to soak it overnight (that is, in the dark) and later, after draining the water and rinsing it, freeze it in the freezer. Very comfortable.

So, put the chickpeas in a saucepan, add water, salt to taste and let them cook for about 30 minutes.

While the chickpeas are cooking, start making minced meat for “kufta” (huge meatballs). Place the prepared minced meat in a bowl. What I have here is a mixture of beef and lamb fat.

Add finely chopped onion, hot chili pepper, dried basil, salt and rice to the minced meat. Some families do not add rice, but instead add boiled and chopped chickpeas.

Form the minced meat into large meatballs. Moreover, they should be the size of a fist. In the middle of each meatball, place the dried fruits you have: cherry plum (standard), prunes, dried apricots.

Add potatoes cut into large quarters to the prepared chickpea broth.

And immediately lay down the kyufta balls.

All that remains is to create the frying. Just fry finely chopped onion in vegetable oil and add turmeric to it.

As a standard, if you have saffron, then this is exactly the dish where it would fit perfectly.

Pour the roast into the soup and, without stirring, so as not to disturb the integrity of the kofta, cook the soup over very low heat until the potatoes are ready. This is approximately 15-20 minutes.

When Azerbaijani-style kufta-bozbash is ready, add dried herbs: mint, basil and dill.

Kufta bozbash soup with meatballs

This is a dish of Azerbaijani cuisine, the main ingredients of which are meatballs and chickpeas.

Ingredients for “Kufta bozbash soup with meatballs”:

• Salt
• Basil (dried)
• Saffron
• Cherry plum (dried)
• Mint (dried)
• Tomato paste (you can also add pepper paste) - 0.5 tbsp. l.
• Turmeric
• Potatoes - 4 pcs.
• Cilantro - 1 bunch.
• Chickpeas - 1 cup.
• Snow-white onions (2 for minced meat and 2 for frying) - 4 pcs.
• Rice - 50 g
• Minced meat - 500 g

Nutritional and energy value:

Recipe for “Kufta bozbash soup with meatballs”:

Cook the pre-soaked chickpeas in salted water.

While the peas are cooking, make the frying. Cut 2 onions and fry. After the onions are slightly fried, add half a tablespoon of tomato paste and pepper paste. Add a little turmeric there and simmer for a few minutes.

After the frying is done, we get to work on the minced meat. Add onion, rice, salt, pepper, dried mint and dried basil to the minced meat. Mix everything well.

Then we make balls from the minced meat and put cherry plum inside.

After the peas are cooked, add the meatballs to the pan. When the foam rises, remove it with a slotted spoon. Then add the roast and potatoes. Salt, pepper, add saffron. Cook until the potatoes are ready.

When the dish is ready, add finely chopped cilantro and dried mint.
Now you can eat =)) Bon appetit =))

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February 13, 2019 ExplodingDawn #

June 4, 2014 Egiki #

December 3, 2013 say7serj #

November 25, 2013 t-tya-la #

November 25, 2013 Garanfil # (recipe creator)

November 25, 2013 t-tya-la #

November 27, 2013 Garanfil # (recipe creator)

November 27, 2013 t-tya-la #

November 11, 2014 T-gun #

November 25, 2013 pampusik2 #

November 25, 2013 Garanfil # (recipe creator)

November 24, 2013 avani #

November 25, 2013 Garanfil # (recipe creator)

November 24, 2013 Ellie #

November 25, 2013 Garanfil # (recipe creator)

November 24, 2013 Zhen Zhen # (moder)

November 25, 2013 Garanfil # (recipe creator)

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Kufta Bozbash

Yours with all my heart, kyufta - bozbash...

Shalom, or in the context of this recipe – Salam!
I prepared the Azerbaijani dish kufta-bozbash.
Bozbash (Azerbaijani bozbaş - “grayish head”) is a national dish common in Azerbaijan in the form of a seasoning soup based on lamb broth. It differs from other filling soups by its essential ingredients in the form of chickpeas (also known as chickpeas, nuhot, chickpeas, nat) and chestnuts (the latter can be replaced with potatoes). (c) (from Wikipedia). Moreover, this dish and term is found among Armenians, Azeris, Arabs, Turks, Iranians, and in Central Asia. Accordingly, kufta-bozbash is a soup with meatballs, which once again illustrates the interpenetration of cultures (cooking is part of the culture), even among opposing peoples such as Armenians and Azerbaijanis. So:
leg of lamb was purchased at Privoz . A sheep trader I knew performed a vivisection in my presence within 20 seconds, cutting out bones from a leg of lamb. In the end, it turned out to be approximately 800 grams. pulp + bones. The same sheep merchant provided a small piece of fat tail fat , which also came in handy.
I soaked a glass with a heap of chickpeas overnight (that is, in the dark) , peeled 4 potatoes , 2 onions . The recipe includes fresh or dried cherry plum , which is inside the kofta. In the summer and first I made ozari with the freshest, it turned out just amazing. When the freshest one disappeared from sale, and I could not find the dried one, I used cranberries as an experiment. Worse, but still nothing. This time, I took out the dried one. I think next time I’ll experiment with prunes, which will slightly shift the emphasis. Spices also came in handy, but more on that below.

He took a huge saucepan and set it to boil the bones. Removed the noise. After about 40 minutes, peas joined them. The cooking was on medium heat.

While the bones and peas were boiling, I started making kyufta. I cut the meat into random pieces and quartered the onion. I passed the meat and onions through a meat grinder. Added half a glass of washed rice, pepper and salt.

I poured boiling water over the cherry plum for 10 seconds so that the pit could be separated, but at the same time it would not turn into mush.

Mix the minced meat well with your hands. The kufta should be quite large, 5-6 cm in diameter, at the rate of 3 pieces per serving. I made a pancake from the minced meat and put 3-4 de-boned cherry plums in the center (1-2 pcs would be enough for the freshest).

With hands dipped in cool water, using radial movements, he sculpted the kyufta and placed it on the board.

The disposition is this: the bones were cooked for about 80 minutes, I boldly throw them away. The peas have already been cooked for about 40 minutes, there is no need to throw them away. I carefully added finely chopped potatoes and kufta into the broth with peas.

Fry a finely chopped onion. I prepared the spices: saffron (I have powder), thyme, salt, freshly ground black. Finely chopped some lamb fat.

About 40 minutes passed. The kyufta was cooked and floated out, like a submarine fleet.

I threw in onions, fat and spices.

Closed the lid and turned the heat to low.
I left it for 20 minutes. After 20 minutes, I turned off the gas, tasted the salt and spiciness, used my brain and threw in some chili powder to taste. I poured a couple of tablespoons of dried mint, closed the lid, and left it to brew for half an hour under the lid.

Guests came and brought pickles, vodka and, as if by magic, cilantro. Serve sprinkled with finely chopped cilantro.

This is not the first time I have made this dish. It's really delicious. It’s piquant when, when you break the kofta, you get sourness from the cherry plum, but when you bite into the pea, you still have a slight sweetness. Such soups, with a huge content of meat and vegetables, are very nutritious, do not require additional main courses and go well with vodka. They are especially characteristic of Caucasian and Central Asian cuisine. Well, in Russian cuisine, hodgepodge or rich cabbage soup are such a self-sufficient dish. One way or another, I advise you to try it.

Be healthy, zay gezynt or sağ olun!
Childbearing Odessa .

What? Kharcho. In the end, I came to my senses after a festive nature-barbecue weekend with copious libations. The weather, naturally, turned out to be cool and libations these days.

"Neur Tun." My boss from my previous job called me. Once again, he has collected more projects than he can chew. Help me out, it says... Well, why not. Pay grandma.

Not sour soup from Huev... Recipe for regular soup with mussels and fennel. Based on two persons: Two to three dozen mussels, Fennel root, Onion, Tomato, .

“I’m just finishing up my own garlic soup...” (c) I had too much again on Friday. It's hard to slow down in good company, damn it. By lunchtime on Saturday I wanted something.

Boyarskoe crumble... Well, have a good time! Here's what we know about bukhich. The fact that a simple drink can be organized in fifteen minutes is natural, yes.

Comments (7) to “Kufta Bozbash”

It’s probably delicious, I should try it, I absolutely love all kinds of rich soups...

Kufta bozbash (Azerbaijani pea soup with meatballs)

Boil bone broth with peas. Pass the lamb pulp and onions through a meat grinder, combine with rice, salt, spices and cut into balls, rolling several pieces of dried cherry plum into any. Add meat balls, potatoes and finely chopped onions into the broth, then 10-15 minutes before readiness add finely chopped fat tail fat, salt, pepper and saffron infusion. Serve the soup sprinkled with herbs.

1

They did it this way. It was very tasty. They just put peas in the meatball.

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