Kufta-bozbash

Category: First meal
Kitchen: azerbaijani
Kufta-bozbash

Ingredients

lamb (beef) 600-700 g.
dry chickpeas 150-200 g.
dry rice 70 g
turnip onion 3 pcs.
potatoes 7 pcs.
lamb (beef) broth 1.5 l.
cherry plum (plum) dried 75-100 g.
dry mint 1 + 1 st. l.
ground black pepper taste
salt taste
turmeric 1 tsp
sumac taste

Cooking method

  • Kufta-bozbashSoak the chickpeas overnight. Drain and rinse water. Pour in fresh water and boil until tender.
    Kufta-bozbashFigure: There are two ways to go. Just add water and leave to swell for a couple of hours. Or boil after boiling for literally 2-3 minutes. I boiled it.
    Kufta-bozbashRinse the cherry plum. I have homemade dried plum. I cut it into 4 pieces.
    Kufta-bozbashCut the potatoes in half. Boil in salted water with turmeric until tender.
    Kufta-bozbashTwist the meat (I took beef) with onions or add onions to the finished minced meat. To do this, chop it finely. I scrolled.
    Kufta-bozbashAdd mint, salt and pepper to the minced meat. Put rice. Mix well and beat lightly.
    Kufta-bozbashDivide the minced meat into 6-7 parts. Roll into a ball. Each kyufta should be the size of a woman's fist (I made it a little smaller). With wet hands, flatten each workpiece. Put cherry plum (plum) in the center.
    Kufta-bozbashClose the edges and smooth with damp hands so that the kyufta is free of cracks.
    Kufta-bozbashBring the broth to a boil, add the boiled chickpeas. Let it boil. Gently lower the jacket one by one.
    Kufta-bozbashWhen the whole kyufta is dipped into the broth, bring to a boil. Collect noise (foam). Minimize the fire. The broth should not boil, but only occasionally "gurgle". Taste for salt. Salt. Cook for 30 minutes.
    Kufta-bozbash10 minutes before the end of cooking, put cherry plum (plum).
    Kufta-bozbashAdd turmeric. Put kyufta in each plate, add bozbash and potatoes. Sprinkle with mint and add sumac.
    Kufta-bozbash
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

The recipe is prefabricated. The basis was the recipe of S. Khankishiev and the recipe from the Gastronom website.
This is delicious. Recommend!

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