Azerbaijani-style kufta-bozbash - although not the easiest soup to prepare, it is very tasty, very rich and appetizing. For its preparation, only three products are important: lamb meat, chickpeas, saffron. The rest of the ingredients are subject to change.
It is necessary
- - lamb pulp - 0.4 kg;
- - bones - 1 kg;
- - fat tail fat - 2 tbsp. spoons (without it);
- - round rice - 2 tbsp. spoons;
- - fresh sour cherry plum - 4 pcs.;
- - dry chickpeas - 0.5 tbsp.;
- - potatoes - 4 pcs.;
- - onions - 2 heads;
- - saffron - a pinch;
- - tomatoes - 2 pcs.;
- - cilantro - a few branches;
- - black pepper and salt to taste.
Instructions
Step 1
Soak chickpeas in cold water in the evening. In the morning, put a saucepan with lamb bones on the fire, boil for 1, 5 hours. Pour in the chickpeas, washed under running water. Cook for another 60 minutes.
Step 2
Remove the skin from the tomatoes. Thinly cut the pulp and send to the broth. Immediately soak the saffron, leave it aside for a while.
Step 3
Peel and finely chop the onions, divide into 2 parts. Pass one part through a meat grinder along with lamb fillet, leave the other for the broth.
Step 4
Add half-cooked rice, salt, pepper and a little cold water to the minced meat. Knead for 10-15 minutes. Divide into 4 servings.
Step 5
Take one part of the minced meat, form a bun. Put pitted cherry plum into the middle (one fresh for each "cutlet" or 3-4 dried). The meatballs should be even, the same size and smooth.
Step 6
As soon as the chickpeas are cooked, put the peeled potatoes and meatballs (they are called kyufta) in the pan. Bring broth to a boil and reduce heat. Leave for an hour.
Step 7
20 minutes before the Azeri-style kyufta-bozbash is ready, pour the boiled saffron into the soup and add the chopped fat tail fat (if any). Season with salt and pepper, if necessary.
Step 8
When the soup is ready, it should be turned off and poured into bowls, putting potatoes and meatballs for each eater. Sprinkle with chopped cilantro.
