Kufta-bozbash: soup according to all the rules. Video

Pass the lamb pulp, onion and fat tail through a meat grinder. Aerobatics – chop meat with sharp knives or axes. This is how Azerbaijanis prefer to cook minced meat for kyufta.

Rinse the rice and boil it in salted water until half cooked. Add it to the minced lamb. Mix everything, salt, pepper and season with turmeric.

Beat the minced meat. To do this, forcefully throw it on the table from a height of 30-40 centimeters. Such an execution will change the structure of the meat fiber, as a result the minced meat will become much more airy and tender. It is this kind of minced meat that is necessary for making meatballs for a real bozbash-kyufta.

Place the minced meat in a cold place for 40-50 minutes. In the cold, it will reach its condition and, as they say in Azerbaijan, it will “get some taste”. After that, moisten your hands with water and start sculpting the kyufta. Take 150-180 g of minced meat and form a meatball out of it. It should be perfectly round.

Cut the plum or cherry plum into small pieces. Make a small indentation in each meatball and place a piece of plum in it. Both fresh and dried plums can be used. It is better to choose fresh ones, since sourness is extremely important in this soup.

Peel the potatoes. It should be small, since it is placed entirely in the kyuftu-bozbash. Place the potatoes and kufta in the chickpea broth. Cook them until tender. This usually takes 40 minutes. The longer the soup is cooked, the more aromatic the kyufta will become.