Piti
Piti is one of the traditional dishes of Azerbaijan's national cuisine. It shares similarities with the cooking method of Shaki piti. It is cooked in clay pots.
Ingredients & Preparation steps
10 items
History note
Piti is one of the traditional dishes of Azerbaijan's national cuisine. It shares similarities with the cooking method of Shaki piti. It is cooked in clay pots.
9 steps
Take 2-3 pieces of mutton weighing 55-80 grams each.
Soak chickpeas in cold water for 4-5 hours.
Place the meat and chickpeas in a piti pot and pour cold water over them (bringing the total volume to 0.6 liters).
Cook slowly over low heat, skimming the foam occasionally with a skimmer.
30 minutes before the dish is ready, add whole medium potatoes, washed cherry plums, and salt.
After the broth boils, add large diced onion.
10-15 minutes before the dish is ready, add finely chopped lamb tail fat, salt, and spices.
Brew 1 g of saffron in 120 g of water like tea, and add one tablespoon of it to every two servings of piti.
Continue cooking on low heat.
When served, finely chopped dried mint is sprinkled on top. It is accompanied by a clean deep plate, peeled onion, and sumac. In summer, chestnuts, quince, and tomatoes are also added.
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