A recipe from Gemo
Kufta Bozbash
Azerbaijani kufta bozbash is a hearty soup-stew with large lamb meatballs stuffed with prunes, simmered with chickpeas, potatoes, saffron, and a light tomato broth.
Method
- 01
Stir the saffron into 2 tablespoons of hot water and set it aside. In a bowl, combine 500 g ground lamb, 1 grated onion, 50 g rinsed rice, half of the 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper. Knead until the mixture feels sticky and cohesive.
- 02
Divide the meat mixture into 4 large portions. Flatten each portion in your palm, place one prune in the center, then seal and roll into a smooth large meatball.
- 03
Melt 1 tablespoon butter in a wide pot over medium heat. Stir in 1 tablespoon tomato paste and 1/4 teaspoon turmeric for 1 minute, then add 1.5 liters water, 160 g chickpeas, and the remaining salt. Bring to a gentle boil.
⏱ 1 min
- 04
Lower the stuffed meatballs into the simmering broth one at a time. Skim any foam from the surface, reduce the heat to medium-low, cover loosely, and simmer gently for 25 minutes.
⏱ 25 min
- 05
Add the 4 peeled potatoes and the saffron infusion. Continue simmering until the potatoes are tender, the rice inside the meatballs is cooked, and the broth is lightly golden, about 30 to 35 minutes.
⏱ 35 min
- 06
Taste and adjust salt and pepper. Serve each bowl with one large meatball, one potato, chickpeas, and plenty of broth, then sprinkle with 1 teaspoon dried mint.
Nutrition
