Kofta Bozbash
A large lamb meatball filled with dark sweet cherries and red tart cherries cooked in a saffron bone broth with potatoes, onions, chickpeas, and dry herb blend of mint and basil.
Allergens: Dairy (milk), Gluten (breadcrumbs)
KOFTA BOZBASH INGREDIENTS:
| 5 quarts | Chicken bone broth |
|---|---|
| 1¼ teaspoons | Saffron, threads |
| 10 each | Red potato, peeled, left whole |
| 10 each | Lamb Kofta, sub-recipe |
| 40 each | Pearl onions |
| 2½ cups | Chickpeas, canned, drained rinsed |
| 2½ teaspoons | Mint, dried |
| 2½ teaspoons | Basil, dried |
| 2½ teaspoons | Savory, dried |
LAMB KOFTA INGREDIENTS:
| 1 cup | Whole milk |
|---|---|
| ½ cup | Italian-seasoned breadcrumbs |
| 2 lbs | Lamb, ground |
| 1⅓ Tablespoons | Salt, kosher |
| 2 teaspoons | Mint, chopped |
| 2 teaspoons | Basil, chopped |
| 2 cups | Frozen DOLE® Dark Sweet Cherries, chopped |
| 1 cup | Frozen DOLE Red Tart Cherries, chopped |
LAMB KOFTA DIRECTIONS:
- Add breadcrumbs to whole milk and let absorb for 10 minutes.
- In large bowl, combine soaked breadcrumbs, ground lamb, salt, mint and basil, mix until well combined.
- Divide meat mixture into 3½ oz portions; roll into balls and set aside.
- In separate bowl, combine chopped cherries.
- Stuff 1 Tablespoon fruit filling inside the center of each meatball; pinch meat to cover completely.
- Hold meatballs covered and refrigerated until ready to cook.
KOFTA BOZBASH DIRECTIONS:
- In a deep medium sized pot, bring bone broth to a boil; add saffron threads. Reduce heat and simmer.
- Add red potatoes, cover pot and cook for 10-15 minutes, or until potatoes are soft.
- Add lamb kofta meatballs to broth, cook for 10 minutes, or until internal temperature of meat reaches 160° F.
- In a separate pot, blanch pearl onions in boiling water for 3-4 minutes to cook; peel onions and set aside.
TO SERVE:
- Place 1 whole lamb kofta in bowl with 1 whole potato, 4 pearl onions, ¼ cup chickpeas, top with 2 cups bone broth and finish with pinch of saffron, ¼ teaspoon dry mint, dry basil, and dry savory.
Yield: 10 portions
