Kufta Bozbash

Kufta Bozbash (Azerbaijani Lamb Meatball and Chickpea Soup)

A hearty Azerbaijani soup of large lemon-shaped lamb-and-rice meatballs simmered in a long-cooked broth with chickpeas, tomato, and saffron — traditionally served over torn flatbread.

Prep

45 min

Cook

150 min

Total

195 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •200 g (7 oz) dried chickpeas, soaked overnight in cold water with 1 tsp baking soda
• •600 g (1 lb 5 oz) lamb shoulder or shank, bone-in, cut into 4 pieces
• •2.5 l (10½ cups) cold water
• •1 whole yellow onion, halved, one half for broth, one half grated for kufta
• •2 g (1 tsp) saffron threads, bloomed in 60 ml (¼ cup) hot water
• •60 g (¼ cup) tomato paste
• •1 whole ripe tomato, grated, or 100 g (3½ oz) canned crushed tomato
• •1.5 tsp dried mint
• •1.5 tsp dried basil, dried tarragon is the most traditional Azerbaijani choice if available
• •2 tsp salt, plus more to taste
• •0.5 tsp (½ tsp) ground black pepper
• •400 g (14 oz) ground lamb or beef, lamb is most traditional; use 20% fat for tender kufta
• •80 g (⅓ cup) short-grain rice (calrose or arborio), soaked 1 hour, drained, and finely chopped
• •1 whole small yellow onion, grated, squeeze out excess liquid
• •1 tsp salt, for kufta mixture
• •0.5 tsp (½ tsp) ground black pepper, for kufta mixture
• •0.25 tsp (¼ tsp) ground turmeric, optional, for color
• •12 whole blanched almonds, or 12 dried sour plums (aloocheh), optional centers
• •30 g (¼ cup) fresh dill or mint, chopped, for garnish
• •1 whole flatbread (lavash or sangak), torn, for serving

Steps

1. 1 Drain the soaked chickpeas and rinse well. Place in a large pot with the lamb shoulder, 2.5 L cold water, and the halved onion (cut side down). Bring slowly to a boil, skimming any grey foam that rises. Reduce heat and simmer gently, partially covered, for 1 hour.
2. 2 Meanwhile, prepare the kufta: in a bowl combine the ground meat, soaked and finely chopped rice, grated onion (squeezed dry), 1 tsp salt, ½ tsp pepper, and turmeric. Knead vigorously for 4–5 minutes until the mixture is sticky and holds together when pressed. Wet your hands and form 12 oval, lemon-shaped balls about 5 cm (2 in) long. Press one almond or dried plum into the center of each and re-seal so the filling is completely hidden. Place on a tray.
3. 3 After the broth has simmered 1 hour, remove the lamb shoulder and set aside. Stir in the chickpeas (they should be about half-tender), tomato paste, grated tomato, dried mint, dried basil, 2 tsp salt, and ½ tsp pepper. Return to a gentle simmer for 10 minutes.
4. 4 Lower the kufta one at a time into the simmering broth. Do not stir for the first 10 minutes — let them set. Then simmer very gently, partially covered, for 45–55 minutes. The kufta are done when a meatball cut in half shows no pink meat and the rice inside is fully cooked and tender; the internal temperature at the center should read at least 74°C (165°F) on an instant-read thermometer.
5. 5 While the kufta cook, pull the lamb shoulder meat from the bone and shred it; return the meat to the soup (discard the bone).
6. 6 Stir in the bloomed saffron water in the last 5 minutes of cooking. Taste and adjust salt. The broth should be a rich orange-red and the surface should carry a glossy sheen of lamb fat.
7. 7 Ladle into deep bowls, making sure each bowl gets 2 kufta and a generous share of chickpeas and shredded lamb. Scatter fresh dill or mint over the top and serve immediately with torn flatbread on the side or laid in the bottom of the bowl to soak up the broth.