Today, in our recipes, recommendations for the preparation of an Azerbaijani dish with an amusing name bozbash. It is made from meat with the addition of chickpeas, potatoes and other vegetables, less often chestnuts. In the original recipe, the bozbash is supplemented with saffron, but without it the dish turns out to be excellent.
How to cook beef from beef in Azerbaijani style?
Ingredients:
- beef (preferably on the bone) - 990 g;
- large potatoes - 4 pcs .;
- turkish peas (chickpeas) - 110 g;
- medium-sized tomatoes - 2 pcs .;
- onion - 115 g;
- Sunflower oil without fragrance - 20 ml;
- turmeric - 1 pinch;
- sumac - 1 pinch;
- peas of black pepper - 5-7 pieces;
- water filtered - 3 l;
- a large salt - 15 g or to taste.
Preparation
A few hours before the proposed cooking, and ideally in the evening soak pre-washed chickpeas in cold water.
Beef on the bone washed, chopped into portions slices, we put it into a pan with cold water and let it boil on medium-intensity fire, removing the resulting foam during the process. After the appearance of the first signs of boiling, the intensity of the fire is reduced and we prepare the broth for about thirty minutes, after which we filter it, return the meat to it and add onion cut into small cubes. We place the vessel again on fire and continue to cook at the weakest boiling under the lid.
At the same time, wash the soaked chickpeas, pour clean water and cook until ready, then add it to the meat in the broth. There we send peeled and mashed fresh or canned tomatoes.
When the meat becomes soft, add the peeled and sliced coarse potatoes to the pan and cook the bozbash to its softness. Together with the vegetables, we savor the food with salt, pepper, throw turmeric and soup and mix.
When serving, we complement the plate of a fragrant dish with fresh herbs.
By the same principle as from beef it is possible to prepare bozbash from mutton or pork. It will turn out not less tasty and fragrant.
How to cook a bozbash at home from a chicken in a multivark?
Ingredients:
- chicken, thighs or whole chicken carcass - 1,2-1,5 kg;
- large potatoes - 4-6 pcs .;
- turkish peas (chickpeas) - 110 g;
- medium-sized tomatoes - 3 pcs .;
- onion - 180 g;
- butter peasant creamy - 220 g;
- tomato paste - 55 g;
- seasonings and spices ;
- a large salt - 15 g or to taste.
Preparation
Chicken legs, thighs or chicken cut into portions are washed, dried and fried in half a portion of the melted creamy peasant oil, putting it in the multi-device capacity and setting the device to the "Hot" or "Baking" mode. After that, the chicken is temporarily taken to a bowl or dish, we add the remaining butter cream, we spread in the multicast the peeled and diced bulbs and give them
We add to the onions peeled and carefully cut fresh tomatoes, spread tomato paste, mix and return the roasted chicken to the bowl of the device. Fill the contents of the multivark with hot water, so that it completely covers the components of the dish, add it to it, flavor it with spices and transfer the device to the "Soup" mode for thirty minutes. After a while, lay the peeled and sliced large potatoes and extend the same regime for another forty minutes.