240 5 / 5 60 минут 6 порции

The first Azerbaijani national dish.

Ingredients for Kyufta-bozbash

Step by step instruction of cooking Kyufta-bozbash

Шаг 1

the evening soak the peas

Шаг 2

Soaked peas to put in the broth or water, boil until soft

Шаг 3

in minced meat (preferably lamb)put uncooked rice, salt, pepper. To equipment not falling apart, there are 2 small secret.
1 secret.Salt is necessary to add more rules in the stuffing.

Шаг 4

Dried plums to soak for 5-10 minutes

Шаг 5

2 secret bowl, pour water and add salt - brine

Шаг 6

Take a bit of stuffing in the middle, put the plums, hand dipped in a salt solution

Шаг 7

and make large meatballs.

Шаг 8

Potatoes cut into 2 parts or better when the small potatoes whole.

Шаг 9

Put in the broth, potatoes, onions, whole fat tail(thin sliced records)

Шаг 10

and meatballs. The taste needs more salt to the broth.

Шаг 11

Sumac is a seasoning not a spice. Sold usually in the form of a hammer. Has a sour, astringent, but not sharp taste. Widely used in Asian cuisine, almost replacing the lemon, besides giving the food a cherry-red color. Sumac put in fish, poultry, marinades, salads, kebabs, dishes of beans. In Turkey and Iran, ground sumac is usually sprinkled on rice. Sumac with finely chopped rice is a popular Asian snack. In Lebanon, Syria and Egypt are very thick broth of berries of sumac is added to meat and vegetable dishes. A sauce of yoghurt and sumac is often served with kebabs.

Шаг 12

when applying to Kazu put (to taste - who loves sumac, dried mint), from the sumac soup is sour and the color will be reddish. Or just sprinkle the soup with finely narezany greens.