압구쉬트

재료

서브 4

• 700 g주성분(cut into large pieces)
• 150 g버터나 기름(soaked overnight)
• 100 g맛보기(soaked overnight)
• 1 largeonion(quartered)
• 3 mediumpotatoes(peeled)
• 2 mediumtomatoes(quartered)
• 2 tbsptomato paste
• 3 wholedried limes (limoo amani)(pierced)
• 1 tspground turmeric
• 1 smallcinnamon stick
• 1.5 Lwater(or more as needed)
• 1 tspsalt(plus more to taste)
• 0.5 tspblack pepper

조리법

1. 1

   준비하다

   재료를 준비하세요.

   A hard sear builds the savoury depth that defines a good abgoosht.

2. 2

   쿡

   완료될 때까지 중간 불로 요리하세요.

3. 3

   시즌

   소금과 후추로 간을 하세요.

   Pierce each dried lime with a knife so it releases its sour, fermented perfume without bursting.

4. 4

   서브하다

   뜨겁게 서빙하세요.

5. 5

   Add potatoes

   Tuck the whole peeled potatoes into the stew and cook a further 30-35 minutes, until a knife slides through them easily and the broth has turned rich and golden. Taste and adjust salt.

6. 6

   Strain the broth

   Set a colander over a bowl and carefully strain the stew, reserving all the liquid as the soup course. Discard the cinnamon stick and the spent dried limes once they have given their flavour.

   Squeeze the soft dried limes against the colander to push out their last drops of sourness before discarding.

7. 7

   Mash the goosht

   Remove the lamb bones. Place the meat, beans, chickpeas, potatoes and onion in a bowl and pound with a masher or pestle into a coarse, spreadable paste. Season generously with salt.

8. 8

   Serve as two courses

   Serve the hot broth first with torn bread soaked in it. Follow with the mashed goosht scooped onto flatbread, alongside raw onion, fresh herbs, pickles and a squeeze of lemon.

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저장

냉장보관 3일 입니다.

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