Bozbash

Bozbash (Azerbaijani: bozbaş "grey head" or "grey meal") is a Azerbaijani mutton soup which is also popular in Armenia and Iran.[1]

About

It differs from other soups with compulsory ingredients such as mutton (or lamb), peas, onions, chestnuts and water. The vegetables can be different, depending on the region and season. The bozbash may include: wheat berry, chickpea, carrots, turnips, sweet peppers, zucchini, sour plums or cherry plums, tomatoes, bean pods, okra and dried fruits.[2] It's usually served with basil, tarragon, peppermint or saffron sprinkled on top.[3]

Variations

In Azerbaijani cuisine and Iranian cuisine, there are varieties of bozbash such as kofta-bozbash, made with meatballs made of ground lamb and parcha-bozbash made with large pieces of lamb.[4][5] In Azerbaijani cuisine there is also a special kind of bozbash, which differs from the traditional one, in that instead of lamb, fish is used and it is called balig-bozbash. There is abgousht bozbash, which similar to a cross between an abgoosht (lamb soup) and ghormeh sabzi (herbal lamb stew).[6]

In Armenian cuisine, there is a special kind of bozbash not commonly seen, Shoushin bozbash, made from lamb, quince, apple, and mint.[7] The word Shoushin means "from Shusha", which is an Armenian city in Nagorno Kharabagh region.

History and etymology

The etymology of the name of the dish comes from the Turkic words "boz" - "light gray" (Azerbaijani: boz) and "bash" - "head" (Azerbaijani: baş), it characterizes the gray color of the dish. It is also said that the name of the food comes from the words "boz" and "aş" (ash) and created by adding combining letter "b" between the words. In old Azerbaijani language, the word "aş" also means meal, so bozbaş - grey meal.

For the first time, the name of the dish is mentioned at the end of the 19th century by Mirza Ali-Akbar Khan Ashbazi, the cook of the Turkic Qajar dynasty of Iran.[8]

Western Armenians use the term keragoor, while Eastern Armenians use the term bozbash to refer to the dish.[2]

See also

References

  1. ↑ Bender, David (2009). A Dictionary of Food and Nutrition. Oxford: OUP Oxford. ISBN 0-19-157975-0.
  2. 1 2 Petrosian, Irina (2006). Armenian food : fact, fiction & folklore. Bloomington, Ind: Yerkir Publishing. p. 105. ISBN 1-4116-9865-7.
  3. ↑ Preparation of Bozbash www.qurman.az
  4. ↑ Kinds of Bozbash
  5. ↑ Вильям Похлёбкин. Национальные кухни наших народов: поваренная книга. Азербайджанская кухня. — М: Центрполиграф, 1996 — стр. 347—348 (21) — ISBN 5218002372, 9785218002374
  6. ↑ "Abgousht Bozbash - Persian Lamb Stew with Black-Eyed Peas and Herbs". Turmeric & Saffron. Retrieved 2018-07-25.
  7. ↑ Davidson, Alan (2014). The Oxford companion to food. New York, NY: Oxford University Press. p. 37. ISBN 0-19-967733-6.
  8. ↑ Encyclopaedia Iranica. BOZBĀŠ.: «Azeri Turkish name for an Iranian dish usually called ābgūšt-e sabzī (green vegetable stew).»
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