Bozbash - the best recipes .How to cook a tasty and Bozbash .
Recipes / / December 13, 2017
Bozbash - general principles and methods of preparation
The characteristic features of the Caucasian cuisine developed millennia. Everyone who has visited the Caucasus knows that there is a real cult of food. It's no wonder - the food in the Caucasus is so delicious that it really deserves a cult. Original and unique dishes have gained great popularity in many countries of the world. Spicy taste, spice, spices and herbs - all in the aggregate distinguishes many international dishes, born in the mountains and migrated throughout the centuries far beyond the Caucasus. Bozbash is one of these dishes. What is the secret of his popularity? Meat soup from fat lamb, is easy to prepare, perfect for holidays and everyday life.
Caucasian men are very fond of bozbash. Knowingly it was considered the main dish of Caucasian khans. Ideally, it is prepared from the head of a ram( bozba - gray head), the obligatory ingredient is mutton peas( nohut, chickpeas, nat).A distinctive, but optional element - chestnuts, they can be replaced by ordinary potatoes. Brewed soup from various parts of lamb or beef - for example, brisket, ribs, front leg, as well as a large number of vegetables. Bozbash has several varieties. The season is divided into summer and winter. By regions, it has many varieties - Yerevan, Sisian, Echmiadzin, Shushi new and Shushi old.
Bozbash - preparation of products
The amount of meat and water in different soup recipes is almost the same, the difference is in the vegetables and fruits used and a set of herbs. The technological scheme of cooking is almost the same - first boil the meat, then in a strong broth of lamb we add fried in oil vegetables and spices( basil, tarragon, mint, saffron).Boiled and washed lamb can be fried in addition.
The set of vegetables can include turnips, tomatoes, sweet peppers, carrots, zucchini, sour plums or cherry plums, apples, eggplants and dried fruits, bean pods, depending on the season and the region. Kyufta is a dish with meatballs. Despite the fact that lamb is fat enough meat, it contains 2-3 times less fat than pork. Lamb is chosen today by those who care about their own health, because it is less caloric than pork. Bozbash from lamb cooks easily and quickly, while it is hearty and very tasty.
Bozbash - the best recipes
Recipe 1: Bozbash sharp in Armenian
Having planned for dinner a bozbash, do not forget to dunk mutton peas in the evening. The sharpness of the soup is given to pods of bitter pepper, which you need to fry completely and add to the pan at the very beginning of cooking.
Ingredients : lamb( 500 grams), potatoes( 500 grams), chickpeas( 100 grams), onions( 100 grams), ghee, greens, peppers( 100 grams), salt.
Method of preparation
Cut lamb into large pieces of 60 - 70 g, then pour in a saucepan with cold water, put the soaked peas and cook for 1-1.5 hours, removing the foam. We cut and pass the vegetables( onions and tomatoes), clean and cut into potato slices - all we send to the pan. Bitter pepper roast entirely, add to the soup, along with sliced herbs and seasonings. Another 20-30 minutes on a quiet fire and - it's ready!
Recipe 2: Beef Beef with young beans
Bozbash can become a training ground for culinary activities, variations in the nutritional dish depend on the availability of food. Beef with beans and aubergines is something special.
Ingredients : pulp of beef( 500 g), pods of young beans( 250 g), eggplant( 2 pcs), onion( 3-4 pcs), melted butter( 2 tbsp.), Hot pepper( 2 pcs), tomatoes( 6 pcs), potatoes( 8 pcs), parsley greens, coriander, basil, dill( 200 g), salt to taste, black pepper, garlic.
Method of preparation
Chop the meat into pieces weighing 50 grams. Fill with cold water and cook broth. We put pepper there, onion semirings, cook on a small fire for 1 hour. Do not forget to remove the foam first. We peel the potatoes, cut them into 4 pieces and dip them into the broth. Ready potatoes can be kneaded straight in a plate. Remove the peel from tomatoes( scalded them), grind it through a sieve. Eggplant cut into pieces, salt and leave in order to remove the bitterness. Fry them in a frying pan with pods, chopped with green beans, add everything to the soup, bring to a boil, turn off the fire and insist for 20 minutes.
Recipe 3: Kfta-Bozbash
Soup from mutton meatballs or teftelek, it turns out very tender. We prepare the kuftu from meat cut from pits, rice and beaten eggs. Before preparing meatballs, minced meat should be kept in the cold for at least 15 minutes. Stock up as a plum without pits - with the preparation of meatballs inside put cleared plum.
Ingredients : lamb with bone( 500-700 grams), 1 egg, plum( 20 pcs.), Onion( 2 + 2 pcs.), Salt, ground black pepper, mint dry, peas( 2 tablespoons), potatoes(2-3 pieces, or 16-20 small chestnuts), fattened fat( 20 grams), saffron( 1 tablespoon), basil, tarragon, parsley.
Method of preparation
Separate the pulp from the bones, we make minced meat, from the bones cook the broth. We prepare the kyufta - combine the minced meat with the onion, passed through the meat grinder, add the beaten egg, boiled rice, spices, salt. We hold in the refrigerator for 15 minutes, and we prepare meatballs-balls of the size of small eggs, in the middle of which is hidden a plum without seeds. Ready broth with cooked peas is separated from bones, we put into it kyufta, potatoes, boiled chestnuts, finely chopped onions. Bring to a boil and cook over medium heat for 7 minutes. Fill with toasted fat and spices.
Bozbash - useful advice of experienced cooks
- An interesting taste of soup can be obtained by adding prunes and apples. In this case, add a little tomato, to give the bozbash characteristic acidity. In addition, meat and peas are needed, some spices.
- brocade-bozbash - Azerbaijani warming soup with cherry plum and quince. Fruits, peeled peas, vegetables( onions, carrots, potatoes) and spices( mint, saffron, ginger) - and you again get a completely new soup, very traditional in Azerbaijan. Try it, it's very tasty.