piti

Lamb and chickpea soup baked in individual clay pots.

Ingredients

• 800 g Lamb
• 1 cup Chickpeas
• 4 Potatoes
• 1 Onion
• 8 Dried plums
• 1 pinch Saffron
• 50 g Lamb fat
• 1 tsp Turmeric
• 2 tsp Salt
• 6 cups Water

Method

1. Soak the chickpeas — Soak overnight and drain.
2. Fill the pots — Divide the lamb, chickpeas, onion and plums between individual clay pots.
3. Add water — Fill each with water and add a piece of lamb fat on top.
4. Bake slowly — Cover and bake at 160°C for 3 hours.
5. Add potato — Add the potatoes for the final 45 minutes with saffron and turmeric.
6. Piti is ready — Serve by pouring the broth into a bowl first with torn bread, then eating the meat and chickpeas mashed as a second course.

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• Dolma Azerbaijani