Soups
Bozbash
Bozbaş
Armenia
Lamb on the bone boiled with chickpeas, chestnuts and sour plums into a clear, faintly sour broth served with the meat still in it.
Original eatfuls sticker artwork
What it is
A closer look at Bozbash.
Lamb on the bone boiled with chickpeas, chestnuts and sour plums into a clear, faintly sour broth served with the meat still in it.
What to look for
Know it when you find it.
The sourness comes from alcha, dried sour plums, not lemon. Piti's simpler ancestor; the broth is drunk first.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bozbash.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
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Iran
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Chilled yoghurt soup loosened with water and filled with bread, walnuts, raisins, cucumber and fresh herbs.
Andalusia, Spain
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Cameroon
Palm Nut Soup
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Palm fruit boiled and pounded, the extracted cream simmered with fish, snails, goat or beef into a thick orange soup.
Wales, United Kingdom
Aberaeron Broth
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Iran
Abgoosht
آبگوشت
Lamb, chickpeas and potato cooked in a stone crock; the broth is poured off and drunk with bread, and the solids are pounded to a paste and eaten after.
Nigeria
Abula
Àbùlà
A Yoruba combination of gbegiri bean soup, ewedu jute leaf soup and obe ata pepper stew, served with amala, a southwestern Nigerian signature meal.
Ghana
Abunuabunu
Green soup of cocoyam or amaranth leaves blended and cooked with palm oil, pepper and fish into a thick, dark broth.
Cameroon
Achu and Yellow Soup
Achu
Pounded cocoyam served as a smooth white mound with a hole in the middle filled with yellow palm-oil soup emulsified with limestone and spiced with country onion.