Piti
1 serving
910 minutes
The piti recipe is quite labor-intensive and energy-consuming. But you can cook a similar soup from the same ingredients in a regular saucepan - in two and a half hours. Then it will not be piti, but brocha-bozbash.
1
Preparing to cook piti starts with soaking chickpeas — they should be left in water overnight. Just before making the soup, ingredients need to be prepared: cut a quarter of an onion, clean and chop the meat — flesh, brisket, shoulder, neck, ribs (50 g each). It's important that it comes from different parts of the carcass: brisket adds fat to the broth, while neck and shoulder enhance the flavor.
- Onion: 0.3 head
- Mutton: 250 g
2
Place pieces of meat, lamb fat, dried plums, and onion in a tall and narrow clay pot. Fill with water — almost to the top, leaving about a centimeter. Put on high heat and bring to a boil.
- Mutton: 250 g
- Fat tail fat: 30 g
- Cherry plum: 1 piece
- Onion: 0.3 head
3
When the broth boils, reduce the heat to the minimum and remove the foam. At that time, add a little salt — to season the meat (but adjust the salt to taste at the very end). Let it simmer. (Important point: the broth should not boil vigorously, otherwise it will be cloudy.)
- Salt: to taste
4
After three hours, add chickpeas to the soup (you can also use dry chickpeas, but then add them at the very beginning when the broth boils) — and wait another five hours. Twenty minutes before it's ready, add a potato to the pot. Finally, after seasoning with salt and pepper, pour in a tablespoon of saffron infusion (which is made simply: soak 1 gram of saffron in 250 ml of warm water for one and a half hours).
- Chickpeas: 20 g
- Potato: 1 piece
- Salt: to taste
- Ground black pepper: to taste
5
Pour the ready soup into a bowl and sprinkle with dried mint. Piti is served with govan onion (Azerbaijani sweet onion resembling shallot) and sumac, which adds a sourness. They are placed in separate bowls: the onion is eaten as is, while sumac is added to the soup to taste.
- Dried mint: to taste