Kufta-bozbash with mint
4 servings
240 minutes
Kyufta-bozbash with mint is a traditional dish of Azerbaijani cuisine, infused with the aromas of Eastern spices and fresh herbs. It originates from ancient Caucasian culinary traditions where meatballs made of lamb symbolize abundance and homely comfort. Tender kyufta filled with juicy sour plums are immersed in a rich broth that gains softness from peas and potatoes. The light mint aroma adds freshness and sophistication to the dish, making it indispensable on cool evenings. Kyufta-bozbash not only warms but also surprises with a harmony of flavors – the tartness of plums, juiciness of meat, richness of broth, and subtlety of saffron create an unmatched gastronomic ensemble. The dish pairs perfectly with lavash and fermented dairy drinks.
1
Soak the peas overnight.
- Dried peas: 300 g
2
Separate the meat from the lamb bones. Boil broth from the bones.
- Bone-in lamb: 500 g
3
Strain the broth, bring to a boil, add peas and cook until done. Add salt.
- Dried peas: 300 g
- Salt: to taste
4
Pass the lamb meat through a meat grinder, mix it with onion, add salt, pepper, rice, and mix well. Form balls from the resulting minced meat, placing a pitted plum in the center of each.
- Bone-in lamb: 500 g
- Onion: 2 heads
- Ground black pepper: to taste
- Rice: 100 g
- Cherry plum (alycha): 100 g
5
Drop the meatballs into the soup.
- Bone-in lamb: 500 g
6
Add chopped potatoes and onions to the soup. Boil for 30 minutes.
- Potato: 3 pieces
- Onion: 2 heads
7
Sprinkle the ready soup with chopped mint.
- Mint: 1 bunch
