Authentic Baku Kufta

Serves 4.

Ingredients

• Bone-in meat 400 g
• Boneless meat (10% fat) 800 g
• Medium onions 2 pcs
• Medium potatoes 4 pcs
• Dried chickpeas 1 armudu glass (small tea glass)
• Short-grain rice 4 tsp
• Dried sour plum (alcha) 4 pcs
• Turmeric 0.5 tsp
• Saffron 1 pinch
• Salt
• Black pepper

Method

1. 1.Soak the chickpeas in water for 4-5 hours beforehand.
2. 2.Place the bone-in meat in cold water and bring to a boil to release the scum. Skim the scum, add salt and an onion, and wait until fully cooked. Strain the broth and set aside.
3. 3.Mince the boneless meat with 1 onion. Add 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp turmeric, and 4 tsp rice. Knead and beat the meat mixture well. Divide into 4 parts, roll into balls, and beat them again. Place a dried sour plum inside each and shape until the surface is smooth.
4. 4.Dissolve salt in water, dip your hands in the salted water, and smooth the meatballs so they don't fall apart while boiling.
5. 5.Place the meatballs into the broth and cook over medium heat, skimming any scum. After 15 minutes, add saffron, chickpeas, and potatoes. Check the salt and pepper, add more if needed, and cook covered over medium heat.
6. 6.It is ready once the potatoes and chickpeas are cooked. Enjoy!

Notes

• The scum from the meat must be skimmed before the water boils, otherwise it will mix into the broth.