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Kyufte-Bozbash

Welcome to UAFood, where culinary dreams come true! Today we embark on a journey of flavors with a dish that promises to elevate your experience

Separate the pulp from the bones and mince the meat. Prepare broth from the bones and some of the meat, covered. To make kyufte, combine the minced meat with a beaten egg, boiled rice, onion passed through a meat grinder, and spices. Mix thoroughly until homogeneous, salt, chill for 10-15 minutes, and then form egg-sized balls. Insert 1-2 pitted cherry plums into the center of each ball. Remove the meat and bones from the finished broth, then add the prepared kyufte, boiled chestnuts, peas, finely chopped onion, and other components. Cook over high heat, then simmer for another 5-7 minutes over low heat. Season with finely chopped and fried lamb fat (kurdyuk) and finely chopped spices.

Separate the pulp from the bones and mince the meat. Prepare broth from the bones and some of the meat, covered. To make kyufte, combine the minced meat with a beaten egg, boiled rice, onion passed through a meat grinder, and spices. Mix thoroughly until homogeneous, salt, chill for 10-15 minutes, and then form egg-sized balls. Insert 1-2 pitted cherry plums into the center of each ball. Remove the meat and bones from the finished broth, then add the prepared kyufte, boiled chestnuts, peas, finely chopped onion, and other components. Cook over high heat, then simmer for another 5-7 minutes over low heat. Season with finely chopped and fried lamb fat (kurdyuk) and finely chopped spices.

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