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.

Total Time:

Servings:
10

Ingredients

KOFTA BOZBASH INGREDIENTS:

5 quarts chicken bone broth

1¼ tsp 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 tsp mint, dried

2½ tsp basil, dried

2½ tsp savory, dried

LAMB KOFTA INGREDIENTS:

1 cup whole milk

½ cup Italian-seasoned breadcrumbs

2 lbs lamb, ground

1⅓ Tbsp salt, kosher

2 tsp mint, chopped

2 tsp basil, chopped

2 cups Frozen DOLE® Dark Sweet Cherries, chopped

1 cup Frozen DOLE Red Tart Cherries, chopped

Directions

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 Tbsp 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.

Explore Dole Products in This Recipe

IQF Dark Sweet Cherries

IQF Red Tart Cherries

Bring Dole to Your Kitchen