Kufta Bozbash (Küftə bozbaş)
Overview
Kufta bozbash is an Azerbaijani soup of large lamb meatballs in a golden saffron broth. Minced lamb is mixed with grated onion, rice, dried mint and spices, and each big meatball is formed around a dried sour plum, called alycha, which surprises the eater with its tartness. The meatballs are simmered in lamb broth with chickpeas that have been soaked overnight and cooked, and later with chunks of potato. Saffron and turmeric colour the broth, and it is finished with fresh herbs. It is often served with the meatball in one bowl and broth to sip.
History
Bozbash is a family of lamb and chickpea soups across the Caucasus and Iran, and kufta bozbash, with its giant meatballs, is one of the best-known dishes of Baku and Azerbaijan. The word kufta means pounded meat. Making the meatballs neatly so that they do not fall apart is seen as a sign of a skilled cook, and the soup is served on family occasions and in winter.
Main ingredients
Minced lamb, rice, dried sour plums, chickpeas, potatoes, saffron. The soup is built on lamb broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chickpea soups · Lamb soups · Potato soups · Rice soups · More soups from Azerbaijan
Recipe
Method
- 1
Mix the lamb, onion, rice, mint, salt and pepper and shape 8 large balls around the plums.
- 2
Bring the broth to the boil with the chickpeas and turmeric.
- 340 min
Lower in the meatballs and simmer gently for 40 minutes.
- 420 min
Add the potatoes and saffron and cook for 20 minutes.
- 5
Serve with fresh herbs.
- ✓
Serve. About 2 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
