Bozartma is a dish of Azerbaijani cuisine. It is a thick, aromatic, tasty, quick and easy-to-prepare soup made from lamb or chicken meat.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In Azerbaijan, bazartma is considered a primordially festive dish, which every housewife should be able to cook. For its preparation, they usually use fatty poultry (chicken or chicken), as well as lamb. Another main ingredient can be goose or turkey. The main thing is that the bird is fatter - this is the main and main condition for successfully boiled real bozartma.
The dish turns out to be quite thick, because although this is a soup, there should not be much liquid. If this dish is prepared from lamb, then tomatoes are added to the dish, which is absolutely not necessary when using chicken. Light acidity, which should be present in the dish, makes it taste perfect, partially or completely replaced by pomegranate juice. Such food is often a real lifesaver, especially when you need to feed your family satisfyingly and quickly, or when guests are on the doorstep.
- Caloric content per 100 g - 119 kcal.
- Servings - 6
- Cooking time - 2 hours
Ingredients:
- Whole home carcass or any chicken parts - total meat weight 700 g
- Potatoes - 3-4 pcs. (big size)
- Onion - 1-2 pcs.
- Garlic - 1 head (medium size)
- Hot red pepper - 1/5 pod
- Bay leaf - 4 pcs.
- Coriander seeds - 1 tsp
- Allspice peas - 5 pcs.
- Ground black pepper - a pinch
- Salt - 1 tsp or to taste
- Vegetable oil - for frying
- Pomegranate juice - 50 ml
Cooking bozartma
1. Wash and dry the bird. Use a kitchen hatchet or sharp knife to cut the board into pieces. For the bozartma, you can use any parts you like, except for the breasts. As the dish suggests, more fatty meat. Although if you want to make a dish with fewer calories, then cook it from fillets.
2. Peel and chop or chop the onion. In the original recipe, the onion is cut into half rings. But since every housewife in her kitchen is a sorceress, then cook the way you like best.
3. Peel and rinse the potatoes with garlic. Coarsely chop the tubers into 4-6 pieces.
4. In a skillet (you can use a non-stick pan), fry the poultry and onions in oil. First, heat the dishes well and heat the oil, then put the meat, fry it for 5-7 minutes and add the onion. Bring food to a light brown crust.
5. Add potatoes to the chicken.
6. Fry the meat and potatoes over medium heat for about 5 minutes. Then add the garlic, bay leaf, hot pepper, salt and ground pepper. If you are frying food in a skillet, then transfer it to the cooking pot.
7. Fill everything with drinking water and add pomegranate juice. Boil, reduce the temperature and continue cooking and stewing for about 1 hour.
8. Serve the finished bozartma hot, freshly cooked. Add a little greens to each plate before serving, if desired.
See also a video recipe on how to make chicken bozartma. Simple, tasty, inexpensive.