Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, kufteh bozbash (stuffed meatball). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Great recipe for Kufteh bozbash (stuffed meatball). This recipe is a kind of Azerbaijani kufteh or stuffed meatballs. The word kufteh is derived from Persian word ' Koftan' which literally mean ( to pound).
Kufteh bozbash (stuffed meatball) is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Kufteh bozbash (stuffed meatball) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have kufteh bozbash (stuffed meatball) using 13 ingredients and 23 steps. Here is how you cook it.
The ingredients needed to make Kufteh bozbash (stuffed meatball):
- Get 200 g ground beef
- Take 1/2 cup cooked chickpeas
- Take 1/3 cup cooked rice
- Get 2 tbsp fresh chopped mint leaves or dried herbs
- Get to taste Salt – pepper
- Take 4-5 dried prunes and apricots, finely chopped
- Get Ingredients for broth
- Take 2 tbsp butter
- Take 4-5 baby potatoes
- Prepare 1 onion, finely chopped
- Get Salt – pepper
- Get 1/2 tsp turmeric
- Make ready 2 tbsp plain flour
And so does the kufte-bozbash I make using these herbs. Each meatball is stuffed with a small dried sour plum (available in Persian/Middle Eastern markets), in part because sour fruits are believed to help with the digestion of the meat, and also because a tart fruit adds a nice bright flavor to the rich meat. This would be categorized as a 'stuffed' meatball! It's a recipe that cousin Debbie, sister Diane and I worked on this winter, trying to replicate our grandmother's kufta.
Instructions to make Kufteh bozbash (stuffed meatball):
- Pour cooked chickpeas in a blender and make it into a paste.
- Add ground meat to chopped herbs, spices, rice and paste chickpeas
- And combine very well. Place meat mixture in the fridge for 30 minutes.
- 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.
- Saute until softened.1. Pour 700 ml water, 2 tbsp plain flour and mix well. Bring it to boil.
- Add potatoes.
- 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.
- Gently add meatballs one by one to the pot and let it cook over medium heat for about 30-40 minutes.1. Once kufteh is ready, serve it with broth, kufteh and potatoes.1. 1. 1. 1.
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It's been many many years since we've had this, and I think we have it down pretty well. It can be made as a side dish or a main dish soup, by adding pasta and vegetables to the broth when you add the meatballs. A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices.
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