1 lb boneless lean lamb cut in 1 cubes
1 salt to taste
1 freshly ground black pepper to tast, e
3 tbsp butter
1 medium onion, finely chopped
4 cup beef broth
1 medium potato, peeled and cubed
1 small quince peeled, cored, and cubed
1/2 cup dried pitted prunes or
1 cup fresh sour prunes
1/4 lb chestnuts, shelled & peeled
2/3 cup canned chick-peas * drained & rinse, d
2 tbsp clarified butter
A Recipe for
Parcha Bozbash - Lamb Soup W Chestnuts Quin
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
This Recipe for Parcha Bozbash - Lamb Soup W Chestnuts Quin is one of thousands in the Recipes-to-go Meat Cookbook.
Hungry men think the cook lazy. |
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| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
This is a recipe for Parcha Bozbash - Lamb Soup W Chestnuts Quin from the recipe cookbook of Recipes-to-go (Meat)
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Season the chicken with salt and pepper. In a heavy pot, melt the 3 tb.
butter over moderate heat. Add the lamb and onion, saute until
browned, stirring frequently. Add the broth. Add salt as needed,
cover, and simmer for 1/2 hour. Add the potato, quince, prunes, and
chestnuts. Cover and simmer for 1/2 hour. Add the chick-peas and
simmer, covered, 20 minutes. Stir in the clarified butter and allow
to melt before serving the soup. Note: 1/4 tsp. ginger or a pinch of
powdered saffron dissolved in 2 tb. warm water may be added with the
chick-peas, and the soup served sprinkled with 1 ts. crushed dried
mint, accompanied by chopped onion and sumakh on the side. In the
Caucasus, ground kyurdyuk is normally used instead of the clarified
butter, and dried chick-peas* rather than canned ones. The dried
chick-peas are soaked for 4-6 hours, drained, & added at the
beginning with the broth. Note: Sumakh aka sumac, a spice mixture is
to be found in the USA at Mid-Eastern markets.
Serves: 4
Parcha Bozbash - Lamb Soup W Chestnuts Quin Recipe brought to you by Recipes To-Go