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)


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


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


  1. Add breadcrumbs to whole milk and let absorb for 10 minutes.
  2. In large bowl, combine soaked breadcrumbs, ground lamb, salt, mint and basil, mix until well combined.
  3. Divide meat mixture into 3½ oz portions; roll into balls and set aside.
  4. In separate bowl, combine chopped cherries.
  5. Stuff 1 Tablespoon fruit filling inside the center of each meatball; pinch meat to cover completely.
  6. Hold meatballs covered and refrigerated until ready to cook.


  1. In a deep medium sized pot, bring bone broth to a boil; add saffron threads. Reduce heat and simmer.
  2. Add red potatoes, cover pot and cook for 10-15 minutes, or until potatoes are soft.
  3. Add lamb kofta meatballs to broth, cook for 10 minutes, or until internal temperature of meat reaches 160° F.
  4. In a separate pot, blanch pearl onions in boiling water for 3-4 minutes to cook; peel onions and set aside.


  1. 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.
32931 dole 2019 fruit parings tout 1 srm49a
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Yield: 10 portions
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