Dish

Parcha bozbash

Parcha bozbash is made by simmering lamb with vegetables such as onions, potatoes, and carrots. The soup is then seasoned with turmeric and other spices to give it a rich and aromatic flavor. This dish is typically served with crusty bread and a dollop of sour cream on top.

Asian cuisine› Arab cuisine› Caucasian cuisine› Azerbaijani cuisine

Soup› Meat Soup

Origins and history

Parcha bozbash is a traditional Azerbaijani dish that originated in the regions of Ganja and Karabakh. It is a hearty soup that was traditionally made by families during the winter months when fresh produce was scarce. The soup was a way to use up leftover lamb and vegetables and was often eaten as a main course.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains lamb. It is also not suitable for those with lactose intolerance as it contains dairy products.

Variations

There are many variations of this dish, some of which include the addition of beans or rice. Some recipes also call for the use of beef instead of lamb.

Presentation and garnishing

This dish is typically served in a bowl with a dollop of sour cream on top. It can be garnished with fresh parsley or chives for added flavor and color.

Tips & Tricks

To make this dish even more flavorful, try browning the lamb before adding it to the soup. This will give the meat a nice caramelized flavor. You can also add a splash of vinegar to the soup to give it a tangy kick.