Piti is a traditional Azerbaijani soup. Thick, aromatic, very intense. The soup is not cooked on the stove, but languishes in the oven, so it is very easy to prepare.
Cooking description:
The recipe is traditional, so I recommend following it exactly. The only thing is that lamb can be replaced with beef.
And you can serve such a soup with sour cream, it will be very tasty!
Purpose: For lunch
Main ingredient: Meat / Lamb
Dish: Soups
Cuisine geography: Azerbaijani / Caucasian
Ingredients:
- Lamb - 1 Kilogram (on the bone)
- Chickpeas - 100 Grams
- Dried Tomatoes - 100 Grams
- Dried cherry plum - 100 grams (or prunes)
- Potatoes - 3 Pieces
- Onions - 1 Piece
- Zira - 1-2 Pinch (to taste)
- Fresh mint - 1-2 Pieces (twigs; or take dried)
- Salt - 1-2 pinches (to taste)
- Ground black pepper - 1-2 pinches (to taste)
- Fresh Cilantro - 1 Bunch
- Sumac - 1-2 Pinch (to taste)
- Garlic - 1-2 Cloves
Servings: 2-3
How to cook "Piti (Azerbaijani soup)"
1. Rinse the chickpeas and soak for a couple of hours in plenty of water. Then drain the water. 2. Peel potatoes, onions and garlic and cut into large enough pieces. 3. Place the chickpeas first in a heatproof pot. 4. Cut the lamb into pieces. I have a leg of lamb, but any part can be used. 5. Place the meat on top of the chickpeas. 6. Arrange the potatoes and onions.