How to Cook Appetizing Kufteh bozbash (stuffed meatball)

Kufteh bozbash (stuffed meatball). Once kufteh is ready, serve it with broth, kufteh and potatoes. Kufte is the Azerbaijani word for meatball. The word kufte is derived from the Persian "koftan," which means "to pound." The name reflects the general method of preparation of kufte: They are formed by pounding the meat to incorporate it with additional ingredients, then shaped into meatballs, small or big.

Serve with plain yogurt, a chopped salad, and pita bread. Salt (to taste) Pepper (to taste) ¼ cup dried mint. Stuffed Meatballs and Chestnuts in Saffron Broth (Küfta Bozbash) Jason Lang Made with a simple broth steeped with saffron and fresh mint, this traditional Azeri soup has delicate flavors. You can have Kufteh bozbash (stuffed meatball) using 13 ingredients and 23 steps. Here is how you achieve that.

Ingredients of Kufteh bozbash (stuffed meatball)

1. It's 200 g of ground beef.
2. You need 1/2 cup of cooked chickpeas.
3. It's 1/3 cup of cooked rice.
4. It's 2 tbsp of fresh chopped mint leaves or dried herbs.
5. It's to taste of Salt – pepper.
6. You need 4-5 of dried prunes and apricots, finely chopped.
7. It's of Ingredients for broth.
8. It's 2 tbsp of butter.
9. It's 4-5 of baby potatoes.
10. You need 1 of onion, finely chopped.
11. You need of Salt – pepper.
12. You need 1/2 tsp of turmeric.
13. It's 2 tbsp of plain flour.

Knead until it becomes cohesive and dough like. Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. If ordering separate things, I suggest muhamarra, hummus, fatush salad, fatayeer (cheese roll), chikuftah (raw beef with bulgar), kufteh (stuffed meatballs), arayes (meat pressed in bread). For dinner luleh, shish, chicken, seabass, and make sure you say khash khash style which is roasted tomatoes and peppers over the luleh and with antakali bread!

Kufteh bozbash (stuffed meatball) instructions

1. Pour cooked chickpeas in a blender and make it into a paste..
2. Add ground meat to chopped herbs, spices, rice and paste chickpeas.
3. And combine very well. Place meat mixture in the fridge for 30 minutes..
4. 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..
5. Saute until softened..
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7. Pour 700 ml water, 2 tbsp plain flour and mix well. Bring it to boil..
8. Add potatoes..
9. Take small portion of meat mixture and, place ½ tbsp. chopped dried fruits in centre of meatball.
10. 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..
11. Gently add meatballs one by one to the pot and let it cook over medium heat for about 30-40 minutes..
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13. Once kufteh is ready, serve it with broth, kufteh and potatoes..
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This version of the popular Armenian stuffed meatball or kufta (or kufteh) is made with lamb stuffed inside another meat ball, also made of lamb, and cooked in beef broth. Each batch of meatballs, Katherine says, is made with a different blend of ingredients - one vegetable laden, the other grain laden. Pour the tomato sauce over meatballs and add cherry tomatoes, distributing them evenly in the pan. A healthier way to make Kufteh, Armenian stuffed meatballs, a dish traditionally made with lamb. This recipe uses lean ground turkey instead.