Kufta Bozbash
Քյուֆթա Բոզբաշ·(kyoof-tah bohz-bahsh)
Healing Bowls: Soups of Survival & Comfort
For the Armenian diaspora, the aroma of simmering Kufta Bozbash is a direct line to childhood. This isn't just a meatball soup; it's a testament to the old ways, adapted for the modern kitchen. The secret lies in violently kneading ground lamb with ice water until perfectly bouncy, then hiding a single tart dried fruit in the center to cut the heavy, savory broth. It's the ultimate grandmother's trick—a restorative, complex bowl that pulls no punches and tastes exactly like home.
Ingredients
- ground lamb1 lb
- yellow onion1/2 med
- short-grain white rice1/4 cup
- kosher salt1 tsp
- black pepper1/2 tsp
- dried mint1 tsp
- pitted prunes6 small
- unsalted butter2 tbsp
- yellow onion1/2 med
- tomato paste1 tbsp
- beef stock6 cup
- chickpeas15 oz
- Yukon gold potatoes3 med
- kosher salt1 tsp
- turmeric1/2 tsp
- dried mint1 tbsp
Method
- 01
Beat the meat with ice water until a sticky, bouncy emulsion forms.
In a large bowl, combine the lamb, grated onion, rice, the first measure of salt, pepper, and the first measure of dried mint. Dip your hands in ice water and vigorously knead, squeeze, and slam the meat against the bowl for about four minutes. The ice water keeps the fat from melting while binding the proteins so the meatballs won't disintegrate.
- 02
Stuff and seal the meatballs with a tart dried fruit.
Divide the meat into six equal portions. Flatten a portion into your palm, place a prune dead in the center, and firmly roll the meat around it into a seamless ball. Repeat with the remaining meat.
- 03
Caramelize the tomato paste to build the broth's foundation.
Melt the butter in a heavy pot over medium heat. Sauté the diced onion until soft, then stir in the tomato paste. Cook constantly for 30 seconds to kill the raw, tinny edge and turn the butter a fiery red.
- 04
Simmer the meatballs and meticulously skim the broth.
Pour in the beef stock and bring to a gentle boil. Carefully drop in the meatballs without stirring. Let them cook undisturbed for 10 minutes, using a slotted spoon to skim off any gray foam that rises to the surface.
- 05
Add the vegetables and simmer until tender.
Once the broth is clear and the meatballs are set, gently stir in the potatoes, chickpeas, turmeric, and remaining salt. Reduce heat to medium-low, cover, and simmer for 30 minutes until the potatoes are tender and the rice grains peek through the cooked meatballs.
- 06
Crush dried mint directly into the bowls before serving.
Taste the broth and adjust the seasoning if your stock demands it. Ladle a massive meatball, potatoes, and chickpeas into wide bowls, heavily crushing the remaining dried mint between your fingers over the hot broth to release its essential oils.
Notes
Skip the overnight bean soak to save your weeknight.
While grandmothers meticulously soaked and peeled dried chickpeas by hand, thoroughly rinsing a can of high-quality garbanzo beans preserves your sanity without sacrificing the earthy bite this soup requires.
This is a stew that begs to be made ahead.
Like any self-respecting peasant dish, Kufta Bozbash tastes exponentially better on the second day after the potatoes have fully absorbed the rich broth.
From Cook Armenian in America.