Kufta Bozbash
“A hearty soup-stew built around very large lamb-and-rice meatballs, each hiding a dried sour plum at its core, simmered with chickpeas and potatoes in a saffron-tinted broth.”
Where it comes from
Kufta bozbash is one of Azerbaijan's national soups, built around an outsized meatball of minced lamb and rice — often with a dried plum or chestnut hidden at its centre — afloat in a clear, gently sour broth.
On the plate
Breaking the giant meatball open releases a burst of tart plum juice into the savory lamb, the rice keeping it light rather than dense. The broth is gently spiced and golden, with creamy chickpeas and soft potato rounding out a deeply comforting bowl.
How it works
Rice mixed into the forcemeat absorbs juices and keeps the oversized meatballs tender, while the hidden sour plum melts during simmering to season the meat from the inside out.
Variations
kufta bozbash with chestnuts, version with mint-heavy broth, smaller meatballs for a quicker soup, version with saffron rice on the side
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓40 min active · 90 min waiting
How it's made
8 steps · Show ↓- 160 min
Soak chickpeas overnight, then simmer with mutton bones to start a broth.
- 212 min
Mix minced lamb with par-cooked rice, grated onion, salt and pepper, then knead until tacky.
- 310 min
Shape the mixture into large balls, pressing a dried sour plum into the center of each.
- 45 min
Lower the meatballs gently into the simmering broth so they hold their shape.
- 55 min
Add quartered potatoes and a pinch of saffron dissolved in warm water.
- 640 min
Simmer gently until the meatballs are cooked through and the potatoes are tender.
- 73 min
Stir in dried mint and turmeric and check the seasoning.
- 83 min
Ladle one large meatball per bowl with broth, chickpeas and potato.
