Proudly presenting this simple yet emblematic authentic recipe from Azerbaijan. Provided you have all the ingredients, it will only take you about an hour to cook. In return, you will be repayed with aromatic and flavoursome soup that is enough for both first and second course due to its composition.
Kufte-Bozbash
250g lamb mince
1 medium onion, grated
2 tablespoons rice (arborio worked best), cooked
3-6 new potatoes
can of chickpeas or about a cup of dry chickpeas soaked overnight in cold water
1 small tomato, peeled and chopped finely
1 tablespoon tomato paste
1 teaspoon turmeric powder
1/2 teaspoon dry mint
salt and ground black pepper
fresh chopped parsley and or mint, to serve
1) Mix lamb mince with onion and rice, add dry mint and half of turmeric. Season, and mix well. Form three large meatballs out of the mixture. Boil 1 litre of water and put the meatballs (Kufte) in, one by one.
2) Peel the potatoes and leave whole. Usually it is designed to be served one Kufte and one large potato per serving, but as we are using smaller ones for the sake of time, use 2 or however you serve it. Introduce potatoes into the soup about 10 minutes after you have put the Kufte in. Let it cook for about 30 minutes, or until potatoes have become soft but not falling apart when tested with a toothpick.
3) Add chickpeas, tomato, tomato paste and turmeric to the soup and season. Let cook for another 5-10 minutes.
Serve sprinkled with fresh parsley and/or mint, if you like.
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