Azerbaijani Kufta Bozbash Calories

The dried plum gives Azerbaijani Kufta Bozbash a sweet-tart contrast to its rich meat broth. It is often tucked inside a large meatball, though recipes vary and some omit it.

Azerbaijani Kufta Bozbash meatballs are typically much larger than many grilled kofta and are simmered in broth rather than cooked over a flame. Rice is often mixed into the meat, and a dried plum may be placed in the center.

Azerbaijani Kufta Bozbash is best described as a hearty soup-stew: it has a broth base but also contains substantial meatballs, chickpeas, and potatoes. It is commonly served in a bowl as a filling main dish.

To keep Azerbaijani Kufta Bozbash meatballs intact, mix and shape the meat firmly, then lower them gently into broth that is only simmering. Avoid vigorous boiling and frequent stirring, which can break the large meatballs apart.

Lamb is traditional in Azerbaijani Kufta Bozbash, although beef or a lamb-and-beef mixture is also used. A little fat helps keep the large meatballs tender as they simmer in the broth.

Azerbaijani Kufta Bozbash is usually served hot, often with bread and fresh herbs at the table. Pickles or a squeeze of lemon can add a bright contrast to the rich broth.

Yes, soak dried chickpeas before cooking Azerbaijani Kufta Bozbash so they cook more evenly in the soup. If using canned chickpeas, add them nearer the end of cooking so they warm through without becoming mushy.

Yes, Azerbaijani Kufta Bozbash can be frozen, but the potatoes may turn soft and grainy after thawing. For a better texture, freeze the broth and meatballs without potatoes, then cook fresh potatoes when reheating.

Azerbaijani Kufta Bozbash keeps for about three days in the refrigerator when cooled promptly and stored in a covered container. Reheat only the portion you plan to eat, bringing the broth and meatballs thoroughly hot.