Bozbashi

Bozbashi is a regal Georgian hot soup of Azerbaijani origin that found a permanent home in Tbilisi's festive table. Delicate lamb meatballs float in a golden saffron broth enriched with dried sour plums (tkemali) and chickpeas — a medieval recipe that once graced the tables of Georgian royal courts and remains a centerpiece of elaborate supras (feasts) to this day.

Serves: 6

Ingredients

Meatballs

• 600g (1.3 lb) minced lamb
• 1 small onion, grated
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 0.5 tsp ground cinnamon
• 0.5 tsp black pepper
• 1 egg
• Salt to taste

Broth

• 1.5 litres (6 cups) lamb or beef stock
• 1 large onion, finely diced
• 2 tbsp (30ml) vegetable oil
• 240g (8 oz) canned chickpeas, drained
• 60g (2 oz) dried sour plums or prunes
• 30g (1 oz) dried barberries or cranberries
• Large pinch of saffron, steeped in 3 tbsp warm water
• 1 tsp ground coriander
• 0.5 tsp turmeric
• Salt and black pepper
• Fresh coriander and parsley, to serve

Instructions

1. Combine all meatball ingredients and mix well. Refrigerate for 30 minutes. Form into walnut-sized balls (about 3cm/1.2 inches diameter).
2. Fry diced onion in oil in a large pot over medium heat until golden, 8-10 minutes.
3. Add coriander and turmeric, stir 1 minute. Pour in the stock and bring to a gentle simmer.
4. Add chickpeas, dried sour plums, and barberries. Simmer 10 minutes.
5. Carefully lower the meatballs into the simmering broth. Cook 15-20 minutes, skimming any foam, until meatballs are cooked through.
6. Stir in the saffron water. Taste and adjust seasoning.
7. Serve in deep bowls scattered generously with fresh coriander and parsley.

Cook's Notes: Sour plums or tkemali paste are the soul of this dish — the sour-sweet contrast against the rich lamb is what makes Bozbashi distinctive. Dried barberries (zereshk) add colour and tartness; dried cranberries work well as a substitute. The soup improves overnight.