FoodieAtlas
Recipes around the World
Piti is a beloved traditional soup from Azerbaijan, known for its rich and hearty flavors. Often enjoyed during special occasions and family gatherings, this dish showcases the culinary heritage of the region. Cooked slowly in clay pots, Piti is a comforting meal that warms both the body and soul.
Soak the chickpeas overnight, then drain and rinse them.
Peel and chop the potato, tomato, and onion. Mince the garlic.
In individual clay pots (or a large pot if preferred), layer the lamb chunks at the bottom.
Add the chickpeas, potato cubes, chopped onion, chopped tomato, dried plums or apricots, and chestnuts (if using).
Sprinkle with minced garlic, ground turmeric, salt, and pepper.
Pour enough water into the pots to cover the ingredients. Bring to a boil, then reduce the heat to low and let it simmer.
Cover the pots and simmer for about 2 to 2.5 hours, or until the lamb and chickpeas are tender.
About 30 minutes before the end of cooking, stir in the saffron water.
Serve the piti hot, garnished with freshly chopped parsley and mint. Provide lemon wedges on the side for squeezing over the soup.
Enjoy your meal!
Piti is a traditional Azerbaijani soup made with lamb, chickpeas, and vegetables, slow-cooked to perfection in clay pots. Its unique flavors and textures make it a favorite among locals.
Piti originates from Azerbaijan, particularly associated with the city of Sheki, where its preparation has been passed down through generations.
Key ingredients include lamb, chickpeas, potatoes, tomatoes, onions, garlic, and optionally dried plums or chestnuts.
Piti takes approximately 170-210 minutes to prepare and cook thoroughly.
Piti is often served with flatbread or rice, and sometimes accompanied by a side salad for a balanced meal.