Bozbash under the "cover"

Category: First meal
Bozbash under the "cover"

Ingredients

For soup
Strong lamb or beef broth 2 l
Chickpeas (chickpeas), boiled or canned 1 glass
Diced potatoes 2 pcs.
Finely chopped onion (or leek) 2 pcs.
Hot red pepper 1 pod
S / C cut tomatoes 1 can of 400 g.
Salt taste
Dried mint 1.5 tsp.
Finely chopped garlic 1 clove
For cakes
You can use ready-made puff pastry
Or you can whip up a yeast-free dough:
Wheat flour ~ 500 g.
Salt 1 tsp
Baking powder (stir in flour) 1 tsp. ⅔ h. L.
Chernushka (nigella) seeds 1 tsp
Ground cardamom ⅓ h. L.
Vegetable oil or butter 2 tbsp. l.
Water (anything sour milk can be used) ~ 200-250 ml

Cooking method

  • Cook bozbash soup from the specified ingredients for about 30 minutes (almost all products are ready), so that all tastes become "friends". If desired, the onions can be fried first. If you don't have broth, fry the onions and meat, cover with water and cook for 1.5 hours, and then add the rest. Add mint and garlic after bozbash is ready.
  • Bozbash under the "cover"
  • Knead a rather steep dough, gradually (!) Adding liquid so as not to overmoisten. Allow the dough to rest for 10-15 minutes and roll out (or knead with your hands) round cakes 1.5 cm thick and slightly larger than the diameter of the soup bowl. Of course, you can take ready-made puff pastry, sprinkle with spices and roll it out, imprinting our flavors.
  • Preheat the oven to 200-220 ° C.
  • Pour hot soup into portioned bowls. Place cakes on top, like lids, and press firmly against the edges of the bowl.
  • Bozbash under the "cover" Bozbash under the "cover"
  • It should be emphasized that you need to put it in the oven right away: put one "lid" on - right into the oven! There is no need to wait until you glue everything, otherwise the dough, softened by the steam, will sag and may get wet in the soup.
  • As you already understood, bozbash with “lids” should be put into the oven for 15 minutes (before the cakes are baked).
  • Serve Bozbash sealed, giving each consumer the right to open the "lid" on their own. You can eat with a bite or dipping pieces of tortilla in bozbash.
  • The dish is not only tasty, but also exciting. Bon Appetit!


Admin

Nata, a really fascinating thing And what an interesting hat, it moved to one side - in general, you need to decide to cook
Thanks for the idea!
MariS
Oh, how cool it is, there is such an original dish under a hat - almost New Year's, as on your avatar!
Tasty-o-oo, and dipping bread in soup is so exciting!

You are such a beauty in a New Year's hat, but a staff, what a magic staff !!!
Scarlett
I sit and swallow my drool! Well, you can't show THIS before dinner !!!! I went to the plus sign and put on the kettle at the same time - at least I'll sip some coffee from hunger
Twist
What a great idea! Great! Intrigue to the last is preserved! And curiosity, why is there under the hat only whetts your appetite!
And there is soup! Delicious ...
Arka
Quote: Admin

Nata, a really fascinating thing And what an interesting hat, moved to one side
Admin, thanks! It looks like this is not a hat, but a beret

Quote: MariS

Oh, how cool it is, there is such an original dish under a hat - almost New Year's, as on your avatar!
Tasty-o-oo, and dipping bread in soup is so exciting!
Quote: Twist

What a great idea! Great! Intrigue to the last is preserved! And curiosity, why is there under the hat only whetts your appetite!
And there is soup! Delicious ...
Marishka, thank you girls!

Quote: Scarlett

I sit and swallow my drool! Well, you can't show THIS before dinner !!!!
Scarlet, I posted it at night ... Are we in different time zones? Or do you (can you?), Like me, have dinner at night?

Quote: MariS

You are such a beauty in a New Year's hat, but a staff, what a magic staff !!!
I just noticed it myself!
This is daaaaaa, this is delight! How she came out of the magic shop, dressed up!
Now I will shake my staff, my avatar is the kindest - you can apply it to the wound.
Although it looks more like a magic wand.
Come, I will disenchant all the enchanted
Scarlett
Quote: Arka

Scarlet, I posted it at night ... Are we in different time zones? Or do you (can you?), Like me, have dinner at night?
Yes, of course, on "you" Honestly, I can have breakfast, lunch and dinner at any time, and with bread, I still can't see it. And I noticed your recipe at work, shortly before lunch
Rada-dms
What a soup !!! I will definitely cook it for guests !!! And what is chernushka-zira? Nata, thanks! :(
Chuchundrus
Rada-dms, I drew some tutuchki. Nigella is a kind of caraway. She has a very specific taste. We sprinkle cakes with it.
mamarusia
Quote: Rada-dms
And what is chernushka - zira

Quote: Chuchundrus
Nigella is a kind of caraway.
nigella or nigella are onion seeds. And zira is a separate spice, really with a very specific flavor, it is also called cumin.
Chuchundrus
Nooo, just not onions, blue flowers and carved leaves. Rather til
Arka
Quote: mamarusya
nigella or nigella
Five for the answer!
Nigella or nigella or kalindzhi, that's just not onions, but buttercup families. Black seeds on the outside, white inside, with a sweetish-spicy fennel smell and taste. Now I'll take a picture and post it.
Bozbash under the "cover"
Rada-dms
Arka, yeah, I saw it before, I even bought it, I have to look !!!
Chuchundrus
Oh, but how do we start that. Well, hello straight, you are beautiful pindresishna. All so clumsy rosy and spread her arms. Are we preparing for Mashuni's arrival? Well, well, I was passing by here and wondering how your farm is flourishing there. You can come in handy.
And I see that you are making tasty treats and covering them with berets and making a note: Manya did not crackle.
Yes, and your nigella, sat down in the boss. To rummage in tyrnete laziness, but interferes with sleep. Okay, I'll run tomorrow.
Arka
Chuchunka, Do you think pink doesn't make me look fat?

Glad, I really like cakes. At first it may seem a little bitter, but just a little leaves a persistent sweet aftertaste. If only bitterness is felt, it means that the seeds are already rancid. Look for another seller
Rada-dms
Arka, Thanks for clarifying!
Chuchundrus
black cumin is black cumin. I'm glad for myself. And then I went to bed like a fool
: girl_pinkglasses: Pink is the favorite color of all glamorous girls. Nature tried not to spoil your bullshit, I think, in no way: rzhet: But the lips, I would pump up a little, well, you won't hurt to sleep
Trishka
Oh, the continuation of the "chickpea" ballet!
The whole honest company will move syudy until Lenka Tim again gives

Chuchundrus
it is necessary to maintain the fighting spirit of the unfortunate victim. : oops: Well, we can write it in the will. Alluring enema so masterly owns. : swoon: And he gutted a chicken in a minute and sewed it up again.
Arka
Quote: Chuchundrus
eviscerates in a minute
that's what scares
Quote: Trishka
until Lenka Tim again gives
still sleeping
will wake up heaps everyone will give out something
Trishka
Well, maybe tavo, Manya bozbashiku will taste it, and will not "rage", mlin barely a word ... wrote ...
Arka
right now! I even fed her with Mash-hurda
and what is she? she went on stage like this in the guise of a martyr and let's fill inthe nightingalethat she was not fed at all
Chuchundrus
Arka, don't be afraid. Beckoning once .... that's all. You won't even feel anything
I'll miss you . Will you write me your pink dress?
Arka
I see, you and I have the same waist, so it will fit
do the needles bother you? Or will you make a deep cut on the back?
Chuchundrus
for the sake of such an outfit, I will even begin to shave
Listen, but what kind of cuisine does your bozbash belong to? I am making Armenian, but there are other spices. A, berytik, I suspect for an effective presentation?
Arka

like uzbek
and the hat, yes, more for the entourage
you can also serve some cakes separately
vabalas
Quote: Chuchundrus

Nooo, just not onions, blue flowers and carved leaves. Rather til

Sesame = sesame. It is dark and light.

Nigella = kalindzhi. Nigella sativa L. More synonyms (from Pokhlebkin): chernukha, black cumin, matzok, nigella, Roman coriander.
I quote from the book by K. Khasin and A. Midler "Spices": In Russian cuisine, it was used for pickling cabbage, pickling cucumbers, watermelons, in confectionery production, for baking pickled crackers, bread, biscuits. Kalindzhi is used in Arabic cuisine, especially in Egyptian, throughout Europe and India. In Indian cuisine, kalindzhi is added to vegetable dishes, legumes and rice dishes, and dough.
They also add it to sweet dishes: pies, puddings, mousses. "

Zira = cumin = cumin = spicy cumin = Coptic cumin = Indian cumin = ayovan = ajgon.

And I was looking for where to "attach" peppermint, bought "at the same time" in "Indian Spices". Thank you!
Arka
So thank you for the educational program!
vabalas
Arka
Okay, that's it! This circular reference it's time to end mutual politeness ...
I'll write something shameless ...


No, it doesn't work, something is not in my image
vabalas
Well, then I'll - I'll think of something, I'm actually angry today (angry)
But my conscience does not allow: I looked at all your soups. Our tastes are similar. Lamb broth is cooked. And bowls - Ikeevskie? similar. But there seems to be no IKEA in Minsk?
And my grandfather is from Minsk. He left, however, in 1912 - to Moscow, to a paramedic school.
So what else
Arka
Oo! almost a countrywoman! for an acquaintance? Maybe "you"?
Broth or mutton or beef.
Pipes - yes, Ikeevsky. And Ikea was not allowed into Minsk, they were afraid that local furniture products (not the cheapest) would stop buying altogether. This is our healthy competition
vabalas
And Bubnovsky is a competitor to whom? - too, after all, not a single kinesitherapy center

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