Azerbaijani cuisine

Kufta bozbash (meatball and chickpea soup)

Large meatballs with a sour plum inside, simmered with chickpeas and potato in saffron broth.

Well-cooked hot dish

Kufta bozbash (meatball and chickpea soup) — Azerbaijani cuisine. Photograph of the dish.

Ingredients

minced lamb
rice
onion
dried sour plum
chickpeas
potato
saffron
dried mint
salt
pepper

How it is prepared

Soaked chickpeas cook in bone broth; the mince is kneaded with rice and onion, shaped into large balls around a plum and simmered with potato for 40–50 minutes.

Food safety with low immunity

Minced meat and dishes made from it must always be fully cooked — including the middle.

How to prepare it during treatment

The centre of each meatball must be fully cooked, with no pink when cut. Skim the fat from the broth to make it lighter.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool quickly (within 2 hours), refrigerate in shallow containers and eat within 1–2 days; with low counts many teams advise 24 hours. You can freeze portions.

Reheating

Reheat only once — bring to the boil, stirring. It should be steaming hot, not just warm.

Symptoms it may suit

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.
Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).

These are general observations: what suits you can change from day to day.

Treatment phases

Before treatmentmay suit
During a coursemay suit
Low counts (neutropenia)Freshly cooked and hotmay suit
Between coursesmay suit
After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
Stomach and gut, Lung disease. Pulses or cabbage can cause wind and bloating; keep this in mind with digestive or lung conditions (bloating can make breathing harder).
Kidney disease. Can be a source of potassium (tomato, potato, pulses, dried fruit). With kidney disease, discuss potassium limits with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Azerbaijan: food database → · Country page →

Sources

Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
USDA Food Safety and Inspection Service. Leftovers and Food Safety
U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
Food Standards Agency (UK). Chilling
World Health Organization (WHO). Five keys to safer food manual
Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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