ReceptnaptárRecipes › Middle East & Caucasus › Lunch
Bozbash (lamb soup with chickpeas and quince)
Bozbash is a hearty Caucasian lamb soup cooked by both Armenians and Azerbaijanis. The quince or tart apple gives a sweet-sour note to the chickpea and tomato soup.
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Method
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- Soak the chickpeas the night before.
- Bring the meat to the boil with the drained chickpeas and the water, skim off the foam, salt, and cook over low heat for 1 hour.
- Sweat the onion in the butter until translucent, add the tomato paste and paprika, and fry for 2 minutes.
- Add the onion base and the potatoes to the soup, and cook for 20 minutes.
- Add the quince and cook for a further 10-15 minutes, until tender but not falling apart.
- Season with mint, salt and pepper, and serve sprinkled with herbs.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- With canned chickpeas, the cooking time is 15 minutes shorter; add them together with the potatoes.
- Dried plums can also go in alongside the quince.
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