Azerbaijani Meatball and Chickpea Soup (Küftə Bozbaş)
Küftə bozbaş Say it: koof-TAH boz-BAHSH
On cold-weather tables in Azerbaijan, küftə bozbaş comes to the table in deep bowls as a main-course soup. Each serving is built around a large meatball with a dried sour plum tucked inside, so the broth picks up a sweet-tart note as it simmers. Chickpeas and potatoes share the golden, turmeric-scented broth, and dried mint can go over the top just before serving. It is a one-pot dish for a gathering, with a single meatball anchoring each bowl.
Azerbaijani Meatball and Chickpea Soup (Küftə Bozbaş)
Küftə bozbaş
Pronounced koof-TAH boz-BAHSH
- Serves
- 6
- Prep
- 40 min
- Cook
- 1 hr
- Total
- 1 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the meatballs
For the broth
Method
Drain and rinse the chickpeas if canned. Peel the potatoes, cut them into large pieces, and keep them submerged in cold water for now.
For the meatballs, put the meat, onion, rice, dried mint, salt, and pepper in a wide bowl. Work the mixture with wet hands until it becomes sticky and evenly combined.
Shape the mixture into 6 equal portions. Press each portion flat, set a dried plum in the middle, then close the meat around it and roll into a smooth, large ball. Seal any cracks by pressing gently, and place the finished balls on a plate.
In a heavy pot or Dutch oven, melt the butter over medium heat. Cook the chopped onion, stirring, for about 5–6 minutes until softened and translucent. Add the tomato paste and turmeric, and stir for 1 minute more until aromatic.
Add the water or broth, salt, and pepper, and bring to a boil. Stir in the drained chickpeas, then reduce the heat to a gentle simmer.
Slide the meatballs into the simmering broth one at a time. Simmer uncovered for 10 minutes, removing any foam that comes to the surface.
Add the potatoes. Continue simmering with the lid partly on until the meatballs are cooked through and the potatoes are tender, 35–45 minutes more; the meatballs should feel firm and lift slightly, and the broth should turn rich and golden.
Check the broth for salt. Put one meatball in each deep bowl and spoon in broth, chickpeas, and potatoes. Finish with dried mint if you like, and serve hot.
Regional variant: Quince küftə bozbaş (heyvalı küftə bozbaş)
When the potatoes are added, also add 1 peeled, cored quince or tart apple cut into wedges; it will soften and lend a sweet-sour edge to the broth. For a richer base, use lamb shoulder on the bone and simmer it until tender before adding the meatballs. In some kitchens, a small piece of quince or a blanched chestnut replaces the dried plum at the center of the meatball.
Cook's notes
- Keep your hands wet while rolling the meatballs; this prevents sticking and helps the outside stay smooth so the balls hold together during cooking.
- Alcha, the traditional sour plum, is smaller, drier, and tarter than standard prunes. If you use prunes, pick a less sweet kind or give them a short soak in hot water, then drain well.
- To use dried chickpeas instead of canned, soak 1 cup (200 g) overnight, then simmer them in the water for 45–60 minutes until tender before the meatballs go in.
Serve with
Bring warm lavash or yuxa bread to the table, along with fresh mint and cilantro and onion rings tossed with sumac.
Make ahead and storage
Keep the soup refrigerated for up to 3 days. Reheat it gently, adding a little water if the broth has become thick.
