Piti recipe

Piti is a fragrant Azerbaijani soup, which is cooked in a clay pot. To prepare one portion of this dish, we take lamb, potatoes, onions and chickpeas. You will also need to buy broad tail fat, cherry plum and dried mint.

First of all, you should cut fifty-gram pieces of meat. Ideally, different parts of the lamb carcass from the brisket to the ribs should be presented. This will ensure the richness and diversity of flavor. The meat is put in a high clay pot with onions, broad tail fat, and then filled with water almost to the top. Dishes are put on high heat. We wait until the liquid boils. As soon as it reaches the desired state, reduce the heat to a minimum, remove the foam, put a little salt and leave to languish.

After three hours, chickpeas are added to the broth. To speed up the process, the peas need to withstand the night in the water. About twenty minutes before the end, put the potato in the broth. At the final stage, the soup is salted and pepper to taste. If possible, we recommend adding a spoonful of saffron tincture.

Ready to drink is poured on plates, sprinkle with dried mint. Serve this soup along with Hovsan onion and sumac spice, which is attached in a separate bowl. If you want to speed up the process, you can cook this broth in a standard pan. It will take less than three hours, the resulting dish will be called brocade-bozbash.