1 lb boneless lean lamb
1 ; cut in 1 cubes
1 salt, to taste
1 pepper, black, to taste
3 tbsp butter
1 medium onion, finely chopped
4 cup beef broth
1 medium potato, peeled and cubed
1 small quince, peeled/cored/cubed
1/2 cup dried pitted prunes
1 or 1 c fresh sour prunes
1/4 lb chestnuts, shelled & peeled
2/3 cup canned chick-peas*
1 ; drained & rinsed
2 tbsp ghi
A Recipe for
Parcha Bozbash (Lamb Soup With Chestnuts Quin
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This is a recipe for Parcha Bozbash (Lamb Soup With Chestnuts Quin from the recipe cookbook of Recipes-to-go (Meat)
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Season the lamb 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; season to taste with
salt. Cover; simmer 30 minutes.
Add the potato, quince, prunes, and chestnuts. Cover; simmer 20
minutes. Add the chick-peas and simmer, covered, about 15 minutes or
until done. Stir in the clarified butter and allow to melt before
serving 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 several hours,
drained, and added at the beginning with the broth.
Personal note: I've found sumakh (labelled as sumac, a spice
mixture) at Middle Eastern groceries.
The author describes this soup as an "outstanding" Azerbaidzhani soup.
From "Cooking from the Caucasus" by Sonia Uvezian. New York: Harcourt
Brace Jovanovich, 1978. Pp. 52-53. ISBN 0-15-622594-8. Posted by
Cathy Harned. Submitted By SAM WARING
<SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On WED, 01 NOV 1995 134731 GMT
Serves: 4
Parcha Bozbash (Lamb Soup With Chestnuts Quin Recipe brought to you by Recipes To-Go