Bozbash Soup

In advance, preferably the night before, soak the chickpeas in cold water. The next day, drain the water, cover the chickpeas with fresh water, bring to a boil, and simmer for about 1.5 hours until tender.

For the broth, cover the lamb with cold water and bring to a boil. Skim off any foam, add a whole carrot, an onion, allspice, a bay leaf, and ginger root. Simmer over low heat, but do not cook the meat until it is fully done.

Slice the onion into half-rings.

For the vegetable base, slice the carrot into strips or batons.

Remove the seeds from the bell pepper and slice it into rings or half-rings.

Blanch the tomatoes in boiling water, peel the skin, and dice the pulp.

Core and seed the quince, then slice it into small wedges.

Heat ghee (clarified butter) in a deep frying pan or a Dutch oven.

Remove the partially cooked meat from the broth, pat it dry, and fry it in the ghee until golden brown. Then, temporarily remove it from the pan.

In the same pan with the remaining fat, begin to sauté the onion until translucent.

Add the carrot to the onion and sauté until soft. Then, add the tomatoes and cook until they soften. Reduce the heat, cover, and let the vegetable mixture simmer for 15-20 minutes.

Once the chickpeas are cooked, drain any excess water and transfer them to a large pot in which you will make the soup.

Check that the vegetable base is ready: it should be thick, uniform, and aromatic.

Add the fried pieces of lamb to the pot with the chickpeas, and top with the simmered vegetables.

Next, add the sliced bell pepper and quince to the pot.

Pour the strained broth over the ingredients. Bring to a boil and simmer for 30 minutes. Then add diced potatoes and cook for another 10 minutes. Add a whole hot pepper and crushed garlic.

To add acidity, pour in a little pomegranate juice or red wine vinegar. Season the soup with dried basil, ground coriander, salt, and black pepper to taste.

Add finely chopped fresh herbs to the pot. Remove the soup from the heat, cover, and let it rest for 20-30 minutes.

Serve the bozbash hot. The soup is rich, aromatic, and very filling.