Bozbash, the recipe of which is the most widely distributed in the Caucasus, refers to filling soups and served as a hot meal for lunch. Fans of spicy, rich compositions will appreciate the spicy food of Azerbaijani cuisine.
Bozbash Soup
Those who do not yet know how to cook a bozbash should first familiarize themselves with the main points that accompany each recipe:
- The dish is prepared on lamb or other meat broth. Preferably choose meat on the bone.
- Mandatory in the soup, the Turkish peas are pre-soaked for several hours.
- Chickpeas can be replaced with ordinary chopped, and potatoes with chestnuts, which are now used less and less often, but were components of an authentic dish.
- The remaining vegetable ingredients and seasonings are introduced optionally, and their composition may vary depending on the formulation and availability.
Kfta-Bozbash
Kufta-Bozbash in Azerbaijani style is prepared with large multicomponent meatballs stuffed with cherry plum (dried apricots, prunes) with the addition of dry herbs and spices. The food turns out thick, rich, fragrant and very nutritious. One plate of such hot can quite replace both the first, and the second at a dinner. 4 portions can be cooked in two hours.
Ingredients:
- ram's stuffing - 900 g;
- rice - 100 g;
- dried or fresh plum (dried apricots, prunes) - 8 pcs .;
- dried basil - 3-4 tbsp. spoons;
- turmeric - 2 tsp.
- potatoes - 4 pieces;
- bulbs - 250 g;
- dry chickpea - 1 glass;
- salt, mint, dill, chilli, saffron.
Preparation
- By realizing this recipe for bozbash, soaked Turkish peas cook until soft.
- Add prepared potato wedges and formed from minced meat mixed with rice, turmeric, basil and half onion sliced meatballs into which steamed dry or fresh cherry plum.
- Cook the meat 20 minutes.
- Introduce onion fry, season with mint, chili, dill (fresh or dried), saffron and let it brew.
Bozbash - recipe from beef
If you belong to that category of consumers who are skeptical of mutton meat, cook a delicious beef from beef. In this case, the meat is cut into large pieces and pre-fried to fat until red, which gives the hot special saturation and a beautiful shade. After 2 hours on your table will be a delicious meal for 6 people.
Ingredients:
- beef - 500 g;
- chickpea - 100 g;
- butter - 30 g;
- tomatoes - 300 g;
- turmeric - 1 teaspoon;
- potatoes - 8 pieces;
- onions - 250 g;
- seasonings, dried mint.
Preparation
- Roasted beef slices are poured hot water, add soaked Turkish peas, cook until soft.
- Lay the peeled and chopped potatoes, flavor the food to taste, cook for 15 minutes.
- Introduce a toast from onions with grated tomatoes, warm up a little more.
- Serve the dish with a spicy mint.
Bozbash - recipe from mutton
The Azerbaijani bozbash, the recipe of which you will learn further, is as close as possible to the authentic variant. For its design, lamb is used on the bone, which can be boiled in a whole piece or cut into portions. Peas are boiled separately, cleaned of husks and introduced into the yak at the final stage of cooking. To feed five eaters you need to give cooking two hours.
Ingredients:
- lamb - 700 g;
- chickpea - 100 g;
- plum or plum - 200 g;
- turmeric - 1 teaspoon;
- potatoes - 6 pcs .;
- onions - 250 g;
- butter - 40 g;
- saffron, turmeric, herbs, salt.
Preparation
- In boiled broth with lamb lay the peeled and chopped potatoes, shredded plum or plum, season the food to taste.
- Pass the onion on the oil and together with the prepared Turkish pea is introduced into the container.
- Warm up the bozbash of lamb a couple of minutes and give a little brew.
Bozbash from chicken - recipe
From the following recommendations, you will learn how to cook a bozbash from chicken. This is one of the many varieties of Caucasian food, characterized by a lighter, dietary taste. There are variations without the addition of peas, which is replaced by an additional portion of potatoes or other vegetables, for example, Bulgarian pepper. In an hour, you can make 4 servings of soup.
Ingredients:
- chicken - 400 g;
- canned tomatoes - 200 g;
- butter - 30 g;
- Bulgarian peppers - 150 g;
- turmeric - 1 teaspoon;
- potatoes - 6 pcs .;
- onions - 200 g;
- spices and herbs.
Preparation
- Chicken is divided into slices, boiled until soft.
- They put sliced potatoes and straws of Bulgarian pepper, cook for ten minutes.
- Introduce the onion, fried tomatoes, seasonings, bozbash from the chicken for another five minutes, throw the finely chopped greens.
- 4 Insist the soup before serving 15 minutes.
Bozbash from pork
Further on how to cook a pork bozzash. This type of meat is not used as often as, say, beef or lamb. In this case, the Caucasian flavor is given by the appropriate spices, such as sumac, saffron, basil and thyme, fresh green coriander. To feed the dinner for six eaters give the process a couple of hours.
Ingredients:
- pork on the bone - 500 g;
- tomatoes - 200 g;
- vegetable fat - 30 ml;
- chickpea - 120 g;
- potatoes - 8 pcs .;
- onions - 200 g;
- seasoning, herbs.
Preparation
- Boil until softly soaked Turkish peas and pieces of pork on the bone.
- Introduce potato wedges, and after ten minutes of boiling, grind tomato paste.
- Throw the food seasoning, add onion fry, warm up a little more and allow to brew.
Bozbash in the multivark
Soup bozbash, the recipe of which is described below, can be done with the help of a multi-cook device. A modern assistant will turn the process of making a hot one into a real pleasure, and also will allow you to get the most intense taste and aroma of Caucasian food. To create four of his portions, you need 80 minutes, of which you will spend only 10, and the rest of the time the device will be cooking yourself.
Ingredients:
- mutton flesh - 600 g;
- chickpea - 1.5 multistaken;
- dried plum-50 g;
- saffron - 1 teaspoon;
- potatoes - 5 pcs .;
- onions - 200 g;
- sumac, dried mint, salt, greens.
Preparation
- Pre-soak the Turkish peas, cut lamb, peel onions and potatoes.
- Lay all the components in a multicast and include the "Quenching" mode for one hour.
- 10 minutes before the end of the process, they savor the food, pour saffron steamed with hot water, steamed cherry plum, sprinkle seasonings.
- Give the dish to insist for another fifteen minutes on the "warmth".