KUFTA BOZBASH

This recipe from Azerbaijan is composed of meat balls that are cooked in a stew with potatoes and green peas. Usually served with rice. The words Kufta borbash means big meat balls. There are many ways to kook Kufta which is famous in many middle eastern counries like Syria, Lebanoon, Jordan, Tonisia, Palestine, Morocco, Saudi Arabia and Egypt. It can be made in a stew (like what we will make in this recipe), with yogurt sauce, or with tahini. Kuftta can be eaten with rice especially if it is made in a stew, or in a sandwitch when made without a sauce or stew. The meat balls can be made with a variety of meats (we will use lamb in this recipe), it can be made with chicken, beef, mutton, lamb or a mixture of different meats. In India, a variation of this dish is cooked in a spicy curry sauce and eaten with rice or bread.

KUFTA BOZBASH

  • 7 ounce chickpeas soaked in water over night
  • 7 ounce lamp breast
  • 2 cups water
  • Green peas
  • saffron
  • 2 table spoons rice soaked in cold water for 1 hour
  • 4 ½ ounce ounce sheep tail fat
  • onion
  • Tea spoon of Tumeric powder
  • 4 plums
  • 3 potatoes, wash and peel
  • Dried min
  • bread
  1. Put the water in a pot and bring to a boil, add the green peas and chickpeas.
  2. Continue cooking on low heat for about an hour
  3. Put the lamb meat and the tail fat with the onion in a meat grinder then add salt and pepper, the rice and the tumiric powder. Put the mixture in the fridge for 30 minutes
  4. Cut the plums to small chop
  5. Dip your hand in warm water and shape the meat into big balls and stuff it with a piece of plum
  6. Put the balls into the stew and leave undisturbed and cover the pot.
  7. Cook on low heat for 15 minutes.
  8. Put the potatoes into the stew and the saffron
  9. Serve in deep bowl: put a meat ball with a potato and chickpeas
  10. Sprinkle with dried mint and bread

KUFTA BOZBASH
Author: Marwan Abdoh
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Ingredients
  • 7 ounce chickpeas soaked in water over night
  • 7 ounce lamp breast
  • 2 cups water
  • Green peas
  • saffron
  • 2 table spoons rice soaked in cold water for 1 hour
  • 4 ½ ounce ounce sheep tail fat
  • onion
  • Tea spoon of Tumeric powder
  • 4 plums
  • 3 potatoes, wash and peel
  • Dried min
  • bread
Instructions
  1. Put the water in a pot and bring to a boil, add the green peas and chickpeas.
  2. Continue cooking on low heat for about an hour
  3. Put the lamb meat and the tail fat with the onion in a meat grinder then add salt and pepper, the rice and the tumiric powder. Put the mixture in the fridge for 30 minutes
  4. Cut the plums to small chop
  5. Dip your hand in warm water and shape the meat into big balls and stuff it with a piece of plum
  6. Put the balls into the stew and leave undisturbed and cover the pot.
  7. Cook on low heat for 15 minutes.
  8. Put the potatoes into the stew and the saffron
  9. Serve in deep bowl: put a meat ball with a potato and chickpeas
  10. Sprinkle with dried mint and bread
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