Name: Parcha Bozbash (Lamb Soup with Chestnuts Quin
Ingredients: 1 lb Boneless lean lamb; ; cut in 1" cubes; Salt; to taste; Pepper, black; to taste; 3 tb Butter; 1 md Onion, finely chopped; 4 c Beef broth; 1 md Potato, peeled and cubed; 1 sm Quince; peeled/cored/cubed; 1/2 c Dried pitted prunes; OR 1 c fresh sour prunes; 1/4 lb Chestnuts, shelled & peeled; 2/3 c Canned chick-peas*; ; drained & rinsed; 2 tb Ghi

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Soups, Lamb/mutton, Ayzeri	4	Servings

INGREDIENTS

1	lb	Boneless lean lamb
		; cut in 1" cubes
		Salt; to taste
		Pepper, black; to taste
3	tb	Butter
1	md	Onion, finely chopped
4	c	Beef broth
1	md	Potato, peeled and cubed
1	sm	Quince; peeled/cored/cubed
1/2	c	Dried pitted prunes
		OR 1 c fresh sour prunes
1/4	lb	Chestnuts, shelled & peeled
2/3	c	Canned chick-peas*
		; drained & rinsed
2	tb	Ghi

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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