Bozbash-kufte
Description
A hearty first course. The recipe for bozbash-kufte originates from Azerbaijani cuisine. This soup is a variation of kufte, but with one small difference: here we use meatballs instead of minced meat. Otherwise, there are no significant differences, but in any case, the taste of this soup is very unusual and, one might even say, unfamiliar—especially for those who don't often try Caucasian dishes. But we aren't afraid to try something new, so let's easily prepare this delicious soup. I'll help you and explain how to make bozbash-kufte quickly and easily. The soup is ready to serve.
Instructions
- 1
Step 1
First of all, we need to soak the chickpeas in cold water overnight. In the morning, we drain the water, rinse them once again, and place them in a pot. Add the sliced and rinsed ribs and one whole onion. Put the pot on the stove and simmer the broth for an hour, skimming off the foam.
- 2
Step 2
While the broth is cooking, we'll prepare the meatballs. Grind the veal meat through a meat grinder together with 2 onions, then add washed rice, melissa, cinnamon, and mint. Season with salt and pepper, and thoroughly mix the minced meat. Now take a fairly large portion of the mixture and shape it into a meatball, placing one dried plum in the center of each meatball. Repeat the same process with the remaining meat mixture.
- 3
Step 3
When the broth is ready, we remove the onion from it (you can discard it), season with salt and pepper, and add the saffron previously soaked in boiling water (soak for 10–15 minutes). Add the meatballs, sliced potatoes, and the remaining plums to the pot, cover with a lid, and simmer over low heat for 10–15 minutes.
- 4
Step 4
Serve the ready bozbash kofta garnished with fresh herbs. Enjoy your meal!