240 60 минут 6 порции
The first Azerbaijani national dish.
Ingredients for Kyufta-bozbash
- Meat - 300-400 g
- Figure - 0,5 stack.
- Potatoes - 3-4 PCs
- Plum - 5-6 PCs
- Chickpeas - 100-150 g
- Onion - 1 piece
Step by step instruction of cooking Kyufta-bozbash
the evening soak the peas
Soaked peas to put in the broth or water, boil until soft
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.
Dried plums to soak for 5-10 minutes
2 secret bowl, pour water and add salt - brine
Take a bit of stuffing in the middle, put the plums, hand dipped in a salt solution
and make large meatballs.
Potatoes cut into 2 parts or better when the small potatoes whole.
Put in the broth, potatoes, onions, whole fat tail(thin sliced records)
and meatballs. The taste needs more salt to the broth.
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.
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.