2013-11-07

Kyufta bozbash

Kyufta bozbash
Author:
Category
Soups
Ingredients
  • 500 g lamb meat
  • 100 g fat tail
  • 1 can (400 g) chickpeas
  • 0.5 cup medium grain rice
  • 3-4 potatoes
  • 2 large onions
  • 100 g cherry plum
  • 0.5 tsp dried mint
  • ground cinnamon and saffron
  • salt, black pepper
  • lemon juice for serving
"Kyufta-bozbash" in translation from Turkic means "meatball - a gray head." Indeed, one meat ball the size of a doll's head is usually placed on each plate. In Azerbaijan, bozbash is often cooked during the cold season. But the cold time in Azerbaijan and September in central Russia are somewhat reminiscent of each other ...

Recipe for kyufta-bozbash


1

1. Soak rice in cold water for 1 hour.

2

2. Turn lamb and fat tail fat through a meat grinder with a large grate. Then mince the onion through a meat grinder, mix with meat, season with mint, salt and pepper. Throw the rice in a sieve, add to the minced meat. Thoroughly knead the minced meat and beat it off, 5 minutes. Place in refrigerator for 15 minutes.

3

3. Peel the potatoes and cut in half. Drain the chickpeas in a colander.

4

4. Make balls the size of a tennis ball from minced meat. Bring water to a boil in a large, wide saucepan, carefully place the meatballs. bring to a boil again. Remove foam, add potatoes and chickpeas, cook until potatoes are tender, about 20 minutes.

5

5. Add cherry plum, saffron and cinnamon, salt and pepper, cook for another 10 minutes. Serve garnished with lemon juice if desired.

  • Soups

Return to list

Categories

For any site suggestions: [email protected]