Azerbaijan cuisine.national meals.tursh kabab recipe
- Lamb – 800 g
- Onions – 300 g
- Parsley – 6 beams
- Green garlic – 100 g
- Abgora (The Juice of Unripe Grapes) – 100 g
- Butter – 200 g
- Eggplant – 400 g
- Salt and Pepper – to taste
In the Turkic language group the word tursh means “sour.” The dish’s name comes from the sour taste the abgora gives it.
To start, divide the meat into two parts. Cut one part into small pieces and boil in a small amount of water, and mince the other part. Mince the onion, garlic and parsley as well. Take half of this mixture and add it into the pot in which the meat is cooking. Add the second part of the mixture to the ground beef. Add pepper and salt, and mix thoroughly.
Form small meatballs from the minced meat and gently place them into the pot where the other meat is cooking. Pour in half a cup of abgora (the juice of unripe grapes) and if necessary add a little water. Cook on low heat until the meat is tender. You can replace the abgora with two lemons. In the summer, you can also add fried eggplants to the already cooked tursh kabab. Tursh kabab is often served with plov.