Piti

Piti is a lamb and chickpeas-based liquid sauce. It is prepared in the oven in individual crocks with a glazed interior (called piti in Turkic languages). It's cooked utilizing a slow, unique cooking procedure that's been passed down through the centuries. The soup has a distinct, peculiar flavor. Piti's main and indispensable ingredients are lamb, chickpeas, and roasted chestnuts. To add flavor, you can also add veggies, plums, or quince. Piti is served in a crock with an extra plate for "disassembling" the meat and the liquid portion with vegetables, which can be eaten separately as a first (vegetable soup) and second (meat) course meal.

Piti is customarily slow-cooked in a ceramic pot for 5-6 hours to optimize the strong taste. Only piti served in this manner yields such a luscious, delectable dish. Piti goes well with a variety of foods. Many Azerbaijanis enjoy eating it with thick slices of bread because it is a soup. Piti, on the other hand, can be enhanced with a variety of extra ingredients. This dish goes nicely with mashed chickpeas, tender meats, plums, and chestnuts.

Ingredients:

• Lamb;
• Onions;
• Tomato;
• Quinces;
• Potatoes;
• Dry peas chickpeas;
• Mint;
• Salt pepper;
• Black peppercorns.