Bozbash
5 servings
110 minutes
Bozbash is a traditional dish of Azerbaijani cuisine that warms the soul and awakens the appetite. Its roots go back centuries, and the recipe has been passed down through generations, remaining a favorite for family meals. The base of bozbash is tender lamb slowly simmered in aromatic broth. The addition of peas gives the soup a light thickness, while potatoes and apples add softness and a slight tanginess, creating a unique balance of flavors. Fragrant spices and fresh parsley complete the dish, making it rich and warming. Bozbash is an ideal choice for cold days or when craving something nourishing and hearty.
1
Cut the washed lamb into pieces weighing 30-40 grams, place in a pot, cover with water just to cover the lamb, add salt, and simmer on low heat with the lid on, skimming off the foam.
- Lamb: 500 g
- Water: 3 glasss
- Salt: to taste
2
In a separate pot, boil the sorted and rinsed peas in cold water. The peas should be cooked over low heat.
- Dried peas: 1 glass
3
In a separate pot, boil the sorted and rinsed peas in cold water. The peas should be cooked over low heat.
- Dried peas: 1 glass
4
After about 1-1.5 hours, add the cooked pieces of lamb to the peas, separating all the small bones. Then add the strained broth, finely chopped fried onion, diced potatoes and apples, tomato puree, salt, and pepper, cover with a lid, and simmer for 20-25 minutes.
- Dried peas: 1 glass
- Lamb: 500 g
- Water: 3 glasss
- Onion: 2 pieces
- Potato: 0.5 kg
- Apple: 2 pieces
- Tomato puree: 2 tablespoons
- Salt: to taste
- Black peppercorns: to taste
5
Sprinkle with finely chopped parsley when serving.
- Parsley: to taste
