Qovurma Shurva

Qovurma Shurva Recipe - Traditional Azerbaijani Mutton Stew

Region / culture: Azerbaijan | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Qovurma Shurva is a traditional Azerbaijani dish that is hearty, flavorful, and perfect for warming you up on a cold day. This stew-like soup is made with tender mutton, potatoes, tomatoes, onions, and a variety of spices, creating a delicious and satisfying meal.

History

Qovurma Shurva has been a staple in Azerbaijani cuisine for centuries. It is a dish that is often enjoyed during family gatherings, celebrations, and special occasions. The combination of meat, vegetables, and spices in this dish reflects the rich culinary heritage of Azerbaijan.

Ingredients

500 g (18 oz) of mutton
100 g or 0.6 cup of vegetable oil
500 g of potatoes
4 tomatoes
4 onions
1 chile pepper
1 bunch (1 oz or 28 g) each of dill and coriander
2 tbsp of tomato paste
1 apple
bay leaf
salt and spices to taste

How to prepare

Cut the meat into small pieces and sear them in oil until they turn brown.
Add the sliced onions and tomatoes, and sauté for another 7 – 10 minutes.
Next, add the potatoes and stir well.
Pour in 2.5 – 3 liters or quarts of water, add salt, and bring it to a boil.
Then, add the whole chili pepper, chopped dill, and fresh coriander.
Finally, add an apple to enhance the soup's flavor.
Let the dish simmer for about an hour.
Serve it in bowls, topped with chopped greens.

Variations

Substitute beef or lamb for the mutton for a different flavor profile.
Add other vegetables like bell peppers, carrots, or peas for added texture and color.
Experiment with different spices and herbs to customize the dish to your taste preferences.

Cooking Tips & Tricks

Make sure to sear the meat before adding the vegetables to enhance the flavor of the dish.

- Adjust the amount of spices according to your taste preferences.

- Let the soup simmer slowly to allow the flavors to meld together.

- Serve the Qovurma Shurva with a side of crusty bread or rice for a complete meal.

Serving Suggestions

Serve Qovurma Shurva hot in bowls, garnished with fresh herbs like coriander and dill. Enjoy it with a side of crusty bread or rice for a complete meal.

Cooking Techniques

Searing the meat before adding the vegetables helps to lock in the flavor and juices.

- Slow simmering allows the flavors to develop and meld together for a rich and delicious soup.

Ingredient Substitutions

Use chicken or tofu as a substitute for mutton for a lighter version of the dish.

- Olive oil can be used instead of vegetable oil for a healthier option.

- Feel free to customize the vegetables and spices based on what you have on hand.

Make Ahead Tips

Qovurma Shurva can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Qovurma Shurva in decorative bowls, garnished with a sprinkle of fresh herbs and a drizzle of olive oil. Pair it with a side of warm bread or rice for a visually appealing presentation.

Pairing Recommendations

Qovurma Shurva pairs well with a side of yogurt or a cucumber salad to balance out the richness of the dish. A glass of red wine or a cup of hot tea complements the flavors of the soup.

Storage and Reheating Instructions

Store any leftover Qovurma Shurva in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

One serving of Qovurma Shurva contains approximately 350-400 calories, making it a satisfying and filling meal option. The calorie content may vary depending on the portion size and ingredients used.

Carbohydrates

The carbohydrates in Qovurma Shurva mainly come from the potatoes, tomatoes, and onions. This dish is a good source of complex carbohydrates, which provide sustained energy and help keep you feeling full.

Fats

The fats in Qovurma Shurva come from the vegetable oil used for cooking the meat and vegetables. This dish is relatively low in saturated fats, making it a healthy option for those watching their fat intake.

Proteins

The protein in Qovurma Shurva comes from the mutton, which is a rich source of high-quality protein. Protein is essential for building and repairing tissues in the body, making this dish a nutritious choice for a balanced diet.

Vitamins and minerals

Qovurma Shurva is packed with vitamins and minerals from the vegetables and herbs used in the recipe. Tomatoes are a good source of vitamin C and potassium, while onions provide antioxidants and fiber. The fresh herbs add a burst of flavor and nutrients to the dish.

Alergens

This recipe contains mutton, which may be an allergen for some individuals. If you have a known allergy to mutton or any other ingredients in this dish, please exercise caution and consider suitable substitutions.

Summary

Qovurma Shurva is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a wholesome dish that can be enjoyed as part of a healthy diet.

Summary

Qovurma Shurva is a delicious and comforting Azerbaijani dish that is perfect for warming you up on a chilly day. This hearty soup is packed with flavor and nutrients, making it a wholesome and satisfying meal option for the whole family. Enjoy the rich flavors of mutton, potatoes, tomatoes, and spices in this traditional recipe.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw the recipe for Qovurma Shurva. It was many years ago, during a trip to Azerbaijan, that I stumbled upon this delicious dish. The flavors were unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

I had always been passionate about cooking, and over the years I had collected recipes from various places and people. But there was something special about Qovurma Shurva that captivated me. The combination of tender lamb, fragrant spices, and hearty vegetables was simply divine.

I decided to seek out the person who had shared the recipe with me, a kind old woman named Leyla. She welcomed me into her home with open arms, eager to pass on her knowledge and skills to a willing pupil. As we worked together in her cozy kitchen, she shared stories of how she had learned to make Qovurma Shurva from her own grandmother, who had learned it from her mother before her.

The process was intricate and detailed, with each step carefully explained and demonstrated. Leyla taught me how to properly brown the lamb, how to layer the vegetables just so, and how to season the broth with just the right amount of spices. She emphasized the importance of patience and attention to detail, stressing that the key to a perfect Qovurma Shurva lay in the careful balance of flavors and textures.

As we worked, the aroma of the simmering stew filled the air, tantalizing my senses and making my mouth water in anticipation. I could hardly wait to taste the finished dish, to savor the fruits of our labor and experience the culmination of all our hard work.

Finally, after hours of cooking and stirring and simmering, the Qovurma Shurva was ready. Leyla ladled steaming bowls of the rich stew into rustic ceramic bowls, garnishing each with a sprinkle of fresh herbs and a dollop of tangy yogurt. We sat down at her wooden table, the flickering light of a candle casting a warm glow over our faces, and we dug into our meal with eager anticipation.

The first bite was like a revelation. The tender lamb melted in my mouth, the vegetables were perfectly cooked and bursting with flavor, and the broth was rich and aromatic, infused with the essence of the spices. I closed my eyes and savored each mouthful, letting the taste of Qovurma Shurva transport me to a place of warmth and comfort.

From that day on, Qovurma Shurva became a staple in my cooking repertoire. I would make it for special occasions, for family gatherings, or simply when I wanted to treat myself to a taste of Azerbaijan. Each time I prepared the dish, I would think back to that magical day in Leyla's kitchen, to the smells and sounds and flavors that had captivated me so completely.

And as I grew older and passed on the recipe to my own children and grandchildren, I would regale them with tales of my adventure in Azerbaijan, of the kind old woman who had taught me the secrets of Qovurma Shurva, and of the joy and wonder that had filled my heart as I tasted that first spoonful of the delicious stew.