Kufteh bozbash

This recipe is for a kind of Azerbaijani kufteh or stuffed meatballs. The word kufteh is derived from Persian word ‘ Koftan’ which literally mean ( to pound). Main ingredient for making kufteh is meat: beef/ lamb or combination of both. Other ingredient is aromatic herbs, which could be dried or fresh chopped. Herbs such as mint, basil, tarragon.
Each meatball depends on its size (because some meatballs are giant and could be stuffed with cooked egg and dried fruits ) or simply stuffed with dried fruits such as apricots, prunes, dates and Barberry.
Ingredients
200 g ground beef
½ cup cooked chickpeas
1/3 cup cooked rice
2 tbsp fresh chopped mint leaves or dried herbs
Salt – pepper to taste
4-5 dried prunes and apricots, finely chopped

Ingredients for broth
2 tbsp butter
4-5 baby potatoes
1 onion, finely chopped
Salt – pepper
½ tsp turmeric
2 tbsp plain flour

Preparation
Pour cooked chickpeas in a blender and make it into a paste. Mix ground meat with chopped herbs, spices, and rice and paste chickpeas and combine very well. Then take small portion of meat mixture and, place ½ tbsp. chopped dried fruits in centre of meatball and Shape into a medium (apple size) meatball. If mixture is sticky, you could wet your hand and carry on with giving shape to the meat. Set aside meatballs and prepare broth.
For making broth, Melt the butter in a pot, add chopped onion and spices. Saute until softened. Pour 700 ml water, 2 tbsp plain flour and mix well. Bring it to boil. Add potatoes and gently add meatballs one by one to the pot and let it cook over medium heat for about 30-40 minutes.
Once kufteh is ready, serve it with broth, kufteh and potatoes.

کوفته بزباش
کوفته بزباش از کوفته های آذربایجانی می باشد. واقعن لذیدو خوشرنگ و اشتهاآور است. مواد اصلی برای تهیه کوفته گوشت چرخ کرده گوساله یا گوسفندی یا ترکیبی از هر دو به اضافه ی سبزیجات معطری همچون نعنا – ریحان- مرزه یا تلخون می باشد. کوفته ها معمولن با توجه به اندازه اشان با تخم مرغ پخته یا میوه های خشک خرد شده همچون قیسی – برگه ی آلو یا زرشک پر می شوند.

مواد لازم برای کوفته

دویست گرم گوشت چرخ کرده

یک دوم پیمانه نخود پخته

یک سوم پیمانه برنج پخته

دو ق غ نعنای خرد شده یا خشک

نمک -فلفل به میزان لاز

چهار پنج عدد قیسی یا آلوی خشک خرد شده

مواد لازم برای مایع کوفته

دو ق غ کره

یک عدد پیاز خرد شده

چهار پنج عدد سیب زمینی

یک دوم ق چ زردچوبه

نمک – فلفل به میزان لازم

دو ق غ آرد همه منظوره

طرز تهیه
نخود ها را کوبیده یا در غذا ساز به صورت خمیر در آورید. گوشت چرخ کرده – نخود – برنج پخته – ادویه ها و سبزیجات خرد شده را با هم خوب مخلوط کرده و گوشت را ورز دهید. سپس یک تکه از گوشت آماده شده را کف دست گذاشته و ½ ق غ از میوه های خشک را وسط گوشت قرار داده و گوشت را به صورت توپ در آورید. اگر مخلوط گوشت چسبنده بود دست
کوفته ها را کنار گذاشته و مایع کوفته را تهیه کنید. ابتدا پیاز خرد شده را در کره همراه با ادویه ها تفت دهید تا پیاز نرم شود. سپس 700 میلی لیتر آب را همراه با 2 ق غ آرد به پیاز اضافه کرده و مخلوط کنید. بگذارید آب به جوش بیاید و سپس سیب زمینی ها و کوفته ها را دانه دانه و با دقت داخل آب بچوش آمده قرار داده و اجازه دهید با حرارت ملایم برای 40-30 دقیقه پخته شوند.زمانی که

آماده شد با سالاد- ترشی و سبزیجات سرو کنید.

 

 

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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