Grand Prix Gourmet: Baku Kufte
Recipe type: Soup
Serves: 4
  • 1 cup canned or pre-cooked chickpeas
  • 1 lb ground meat
  • 1 onion, grated
  • 1 egg
  • Scant ½ cup rice
  • Mint or the herb of your choice
  • Salt
  • Black pepper
  • Large knob butter
  • 1 tbsp tomato paste
  • 4 potatoes, peeled
  • Quarter teaspoon turmeric
  • Fresh coriander
  • Water
  1. Mix together the minced meat, onion, egg, rice salt, pepper and herb.
  2. Form into meatballs and set aside.
  3. Heat the butter in a saucepan. Add the tomato paste and cook for a few seconds, stirring.
  4. Add seven cups of water and bring to the boil.
  5. Turn down the heat and add the meatballs.
  6. Cook gently for 10-15 minutes.
  7. Add the potatoes and the turmeric and bring to the boil.
  8. Reduce the heat, cover and simmer for about 40 minutes.
  9. Add the cooked or canned chickpeas.
  10. Garnish with fresh coriander and serve with bread.
Recipe by JAQUO Lifestyle Magazine at