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Beef Bozbash Azerbaijani style with chickpeas
Instructions
I prepare the products from the list. Have all the ingredients to hand straight away – the process is drawn out because of cooking the meat and the chickpeas.
I cut the boneless beef into large pieces. Large pieces keep their juiciness during the long cooking.
I soak the chickpeas in clean water for 8 hours in advance. Soaking speeds up the cooking twofold and removes the substances that cause bloating.
I boil the beef in salted water. I cook it for an hour to an hour and a half, until the meat is done. I do not pour the broth away – it will be needed for the soup.
I transfer the soaked chickpeas into a pot and cover with clean water in a ratio of 1:3 (1 cup of chickpeas + 3 cups of water). After it comes to the boil, I cook for 40 minutes. Without soaking, the cooking time increases to 1.5 hours.
While the meat and chickpeas cook in separate pots, I finely chop the onion.
I take the boiled meat out of the broth and put it into a separate dish. The meat should dry off a little – this is the "secret" of correct frying in the next steps.
I pour vegetable oil into a thick-bottomed pot and heat it well. I add the prepared onion and fry until golden.
I add the meat without any liquid to the golden onion so that it browns. If the meat goes in with broth, it will start to stew, and we do not want that.
I add the tomato paste to the onion and meat, stir, and fry for a couple of minutes. Frying the tomato paste is the "secret" of the soup's deep flavour.
I pour into the pot the beef broth in which the meat was cooked. I adjust the thickness of the dish myself: less broth – the Bozbash is thicker, more – thinner.
I cut the potatoes into large pieces. A large cut is a tradition of Azerbaijani cuisine: the potatoes will keep their shape and texture.
I add the potatoes to the soup and cook for 15 minutes until half-done.
After 15 minutes I add the cooked chickpeas to the pot. I let the soup come to the boil, add salt and pepper. If needed – sugar to taste.
Beef Bozbash Azerbaijani Style with Chickpeas is ready. I take the pot off the heat and let it rest for 10–15 minutes – this is the "secret" of fully developing the flavour.
I pour the rested soup into individual plates and serve it at the table. If you wish, you can add some fresh cilantro or parsley to the plate.
Tips
- 1
ALWAYS soak the chickpeas for 8 hours – this cuts the cooking from 1.5 hours down to 40 minutes and removes the substances that cause bloating.
- 2
Dry the meat before frying – the "secret" of a proper golden crust, rather than "boiled" meat in the soup.
- 3
Fry the tomato paste for 2–3 minutes with the meat – this brings out its flavour. I use a similar principle in other Eastern soups.
- 4
Let the Bozbash rest for 10–15 minutes after cooking – this is the "secret" of a proper Eastern soup; the flavours need to "make friends".
Video
FAQ
Can I replace the beef with another meat? +
Classic Bozbash is made with lamb – that is the authentic version. Beef is the "lighter" version. Alternatives: lamb (for authenticity, cook for 2 hours), veal (faster, 45 minutes), chicken (the "lightest" option, 30 minutes). Pork is not suitable – it does not match the traditions of Muslim cuisine. The best compromise between authenticity and availability is beef. For the "full" traditional flavour – try lamb at least once.
What can replace the chickpeas in the soup? +
Chickpeas are the "soul" of Bozbash, and they are essential for authenticity. If you really must replace them: white beans (they also give the soup body), red beans (a "new-style" option), dried peas (a more "Russian" version). Lentils are not the best choice – they cook to a mush and turn into "porridge". Mung beans (golden beans) are an interesting alternative. The main thing is legumes that hold their shape when cooked. Without legumes you get an "ordinary" meat soup, not Bozbash.
How long does the ready soup keep? +
In the refrigerator – 3–4 days in a covered pot. On the second day the flavour is brighter – the ingredients have "made friends" and the chickpeas have absorbed the broth. Reheat on the stove to a boil for 3–5 minutes. In the microwave it heats unevenly. You can freeze it for 1–2 months in portions – defrost in the refrigerator, reheat on the stove. Add the herbs only when serving – fresh.
What to serve Bozbash with? +
Classic serving: with fresh lavash or black bread. For herbs – cilantro, parsley, mint. For drinks – black tea with lemon, ayran (a fermented milk drink), dry red wine for adults. As an accompaniment – pickled cucumbers, freshly cut vegetables (tomatoes, cucumbers). Bozbash is a complete dish in its own right; a second course is not required. For dessert – Eastern sweets (baklava, rahat lokum) and strong tea.
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