Azerbaijan / Soup
Kufta bozbash
A clear broth with one large meatball per portion, a dried plum and apricot hidden inside it.
Ingredients
- Lamb, minced500 g
- Lamb on the bone, for the broth400 g
- Rice3 tbsp
- Chickpeas, soaked overnight150 g
- Potatoes4
- Onion2
- Dried sour plums4
- Dried apricots4
- Dried mint1 tsp
- Turmeric1 tsp
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Cover the bone-in lamb with cold water, bring it up and skim. Add the chickpeas and simmer for an hour.
Work a grated onion, the rice, salt and pepper into the mince and knead for five minutes, until the mass pulls back at your hand.
Divide the mince into four. Hide a plum and an apricot in each and shape a tight ball with no cracks.
Lower the kufta into the barely simmering broth and cook thirty minutes without stirring. For the first five minutes do not touch it at all.
Add the potatoes whole and the turmeric and cook twenty minutes more, until the potatoes are tender.
Into each bowl goes one kufta, one potato and some chickpeas; ladle over the broth and crumble dried mint on top.
