Kofta Bosbash is a common dish in the Middle East and South Asia. According to the most popular version, the Turks first began to prepare it.
After the kofta, it became part of the national cuisine of Armenia and Azerbaijan. The dish can also be found in the Balkan countries and southern Europe. There are a lot of recipes for kofta. They vary depending on regional traditions.Traditional kufta are balls cooked in a broth made from minced meat. It is usually made of lamb.
This KUFTA BOZBASH recipe from Azerbaijan is composed of meatballs that are cooked in a stew with potatoes and green peas. Often served with rice. The word Kufta borbash means big meatballs. There are many ways to kook Kufta which is famous in many middle eastern countries like Syria, Lebanon, Jordan, Tunisia, Palestine, Morocco, Saudi Arabia, and Egypt.
- 7 ounce chickpeas soaked in water over night
- 7 ounce lamp breast
- 2 cups water
- Green peas
- 2 table spoons rice soaked in cold water for 1 hour
- 4 ½ ounce ounce sheep tail fat
- Tea spoon of Tumeric powder
- 4 plums
- 3 potatoes, wash and peel
- Dried mint
- Put the water in a pot and bring to a boil, add the green peas and chickpeas.
- Continue cooking on low heat for about an hour
- Put the lamb meat and the tail fat with the onion in a meat grinder, then add salt and pepper, the rice and the Tumeric powder. Put the mixture in the fridge for 30 minutes
- Cut the plums into small chunks
- Dip your hand in warm water and shape the meat into big balls and stuff it with a piece of plum
- Put the balls into the stew and leave undisturbed and cover the pot.
- Cook on low heat for 15 minutes.
- Put the potatoes into the stew and the saffron
- Serve in deep bowl: put a meat ball with a potato and chickpeas
- Sprinkle with dried mint and bread