Kufta Parcha Bozbash
Main Dishes | Azerbaijani cuisine
⏳ Time
3 hours
🥕 Ingredients
14
🍽️ Servings
8
Description
Anyone who has visited Azerbaijan will undoubtedly say that there is a cult of food here and will certainly add that the food in Azerbaijan is so delicious that it deserves such a cult. Make sure to prepare Bozbash! I present to you a popular dish of Azerbaijani cuisine — Kufta Parcha Bozbash. The literal translation from Azeri-Turkish is kufta-meatballs; parcha — piece (piece of meat with a bone); boz — gray; bash — head. It is prepared in three variations: pieces of meat with bones in broth; meatballs in broth; and in the third variation, both are prepared separately, but ultimately combined into one — resulting in two in one. Traditionally, chestnuts are added to Kufta Parcha Bozbash, but I replaced them with potatoes since they are hard to find here or the variety is unsuitable. Suitable products for boiling parts of lamb include brisket, shoulder, and neck with fat. Lamb and veal meat. Potatoes, onions, eggs, rice, dried plums, dried mint, chickpeas, saffron.
Ingredients
- Onion - 3 pieces
- Boiled White Round Rice - 2 tablespoons
- Chicken Egg - 1 piece
- Rack of Lamb - 17.6 oz
- Rack of Lamb - 5.3 oz
- Veal - 5.3 oz
- Chickpea - 1 cup
- Salad Potatoes - 4 pieces
- Dried Yellow Plums - 8 pieces
- Dried Rosemary - 1 teaspoon
- Clarified Butter - 0.1 oz
- Saffron - 5 strands
- Salt - 1 tablespoon
- Ground Black Pepper - 1 teaspoon
Step by Step guide
Step 1
Soak the chickpeas overnight, and in the morning, boil them until ready over low heat in a separate pot.
Step 2
Simmer the ribs until the meat is cooked under a closed lid and on low heat, stirring occasionally. All the liquid should evaporate, and the fat should render from the meat… or boil the ribs in water until ready.
Step 3
The bone should separate from the meat. Periodically skim off the foam. In the pot with the ribs, add the butter and finely chopped onion. Sauté until the onion is translucent.
Step 4
Meanwhile, prepare the filling. While the ribs are cooking, pass the veal and lamb meat along with 2 heads of onion through a meat grinder. Season the filling with salt and pepper, then add the egg and rinsed rice. Mix everything thoroughly by hand.
Step 5
From the resulting mixture, shape balls — kufta, wetting your hands with salted water. Make them the size of a woman's fist and beat the balls well in your hands. Otherwise, the kufta will fall apart while boiling. Place a dried plum in each. In a separate pot, fill with 2 liters of cold water, salt to taste. Drop the kufta into it. Boil until the rice is cooked over medium heat, periodically skimming off the foam. Remove the kufta from the pot and strain the broth.
Step 6
Soak the saffron in advance (pour 3 tablespoons of boiling water over the saffron and let it steep for about 10 minutes. If saffron is unavailable, turmeric can be used instead. Take a pinch on the tip of a knife, wash the potatoes, peel them, and cut them in half. Add the potatoes and chickpeas to the ribs. Pour over the saffron.
Step 7
Pour in the strained broth. Immerse the kufta into it and boil for another 15 minutes. During boiling, the water in the pot will slightly decrease.
Step 8
Serve Kufta Parcha Bozbash in large bowls: place 1 kufta, a piece of meat, potatoes, chickpeas, and broth. Sprinkle with dried mint on top, and in summer, with fresh cilantro and mint.
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