Azerbaijani piti soup in pots
1 serving
60 minutes
Azerbaijani piti soup is a traditional dish rooted in the history of nomads. It is cooked in clay pots, preserving a rich aroma and deep flavor. Tender lamb simmers with chickpeas, potatoes, and onions, enriching the broth with thickness and richness. Tomatoes and fresh herbs add a slight tang and freshness, while spices provide an exquisite Eastern touch. Piti is uniquely consumed: first the aromatic broth is sipped, followed by enjoying soft pieces of meat and vegetables. This dish embodies the warmth of home and hospitality to guests, turning every meal into a true culinary delight.
1
Soak the peas overnight and boil until half-cooked.
- Chickpeas: 0.5 glass
2
Wash the meat, cut it into small pieces, and distribute it into pots.
- Lamb: 1 piece
3
Add peas, 0.5 medium onion sliced into half rings, salt, and pepper to taste to each pot.
- Chickpeas: 0.5 glass
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
4
Pour everything with water and place it in a well-heated oven.
5
When the water boils, reduce the heat to medium and simmer for about 50 minutes.
6
After that, add a chopped potato and half a tomato to each pot and cook for another 15 minutes. At the end of cooking, sprinkle with chopped herbs. Serve in the pot.
- Potato: 1 piece
- Tomatoes: 1 piece
- Cilantro: 0.5 bunch
