How much bozbash to cook?
It takes 10 hours to cook a 5 liter bozbash pot.
How to cook bozbash
Products
Per pot 5 liters
Lamb on the bone - 500 grams
Chickpeas - 1/3 cup
Potatoes - 3 pieces
Onions - 1 head
Carrots - 1 piece
Cilantro, dill - half a bunch
Pomegranate juice (ideally freshly squeezed) - 1/4 cup
Apple - 1 piece
Cherry plum - 10 pieces
Tomatoes - 2 medium
Peppercorns - 10 peas
Salt - 1 rounded tablespoon
Food preparation
1. Put the chickpeas in a bowl, add water and leave at room temperature for 8 hours (you can overnight).
2. Wash the swollen chickpeas.
3. Defrost the lamb (if frozen), rinse, put in a saucepan and add 3 liters of water.
4. Add chickpeas and salt to the lamb, put the pan on the fire and cook after boiling for 1.5 hours.
5. When cooking bozbash, remove the foam with a spoon or slotted spoon.
6. Put the meat from the broth on a plate and cool, strain the broth and return to the pan.
7. When the lamb has cooled down a little, cut it into cubes with a side of 2-3 centimeters or separate it by hand.
8. Preheat a frying pan, put butter on it and melt.
9. Put the meat in a skillet and fry it until golden brown for 7 minutes over medium heat.
10. Put the fried meat into the soup, add the chickpeas there and continue to cook for 20 minutes.
11. While the lamb with chickpeas is being cooked, peel and dice the potatoes with a 2 cm side, put in the soup.
12. Peel, chop and fry onions and carrots on the remaining oil from frying meat.
13. Wash the tomatoes, cut the stalks, generously pour boiling water over each tomato and remove the skin.
14. Cut the tomatoes into cubes and place with onions and carrots, cook for 5 minutes.
15. Wash the apple and cherry plum, separate the edible part, cut and add to the soup, cook for 3 minutes.
16. Wash the greens and chop finely, add to the soup, cook for another 5 minutes.
17. Pour pomegranate juice into bozbash and cook the soup for 5 minutes.
Meatballs for kyufta bozbash
ProductsPer pot 5 liters
Lamb on the bone - 500 grams
Chicken egg - 1 piece
Onions - 1 head
Cherry plum - 10 pieces
Salt - 1 teaspoon
Ground black pepper - 1 teaspoon
How to cook meatballs in bozbash
1. Separate the lamb meat from the bone - the bone is needed to cook the bozbash broth.
2. Cook rice (long grain or round grain).
3. Pass the lamb pulp through a meat grinder together with the onion, mix with rice and a raw chicken egg by hand.
4. Wash the cherry plum, remove the seed from each berry.
5. Wrap each cherry plum with minced meat so that a ball with a diameter of 3-5 centimeters is obtained.
6. Add the meatballs half an hour before the end of cooking the soup.
Fusofacts
- Bozbash is a Caucasian cuisine dish, widespread as a common dish in Azerbaijan and Armenia.- Chestnuts in bozbash can be replaced with potatoes, lamb with beef, cilantro with parsley, chickpeas with beans, pomegranate juice with lemon juice.
- The name of the soup comes from the color of the dish - from the ancient "boz" - light gray and "bash" - head.
- There are several types of bozbash - the most common of them are brocade-bozbash (with boiled chestnuts) and kyufta-bozbash (with meatballs).
- Bozbash is one of the few soups in which meat is additionally fried after boiling.
- Seasonings in bozbash - basil, ginger, peppermint, fried hot peppers, tarragon, saffron.
- In addition, dried apricots and prunes can be added to the soup.
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Last update Author / Editor - Lydia Ivanova