Piti is a soup in the cuisines of the South Caucasus, its bordering nations, and Central Asia, and is prepared in the oven in individual crocks with a glazed interior (called piti in Turkic languages).

When seeking genuinely authentic and traditional Azerbaijani cuisine, piti is undoubtedly the first dish that locals will recommend. Originating in the northern city of Sheki, this hearty stew owes its unmistakable taste to the clay pot in which it's made - the dopu.

Piti is a soup eaten in the South Caucasus and nearby and in Central Asia. It is cooked in the oven in individual glazed pots. They are called piti in Turkic languages. The soup is made with mutton and vegetables (tomatoes, potatoes, chickpeas) in saffron water to add flavour and colour. It is covered by a lump of fat, and cooked in a sealed ...

Soup piti – this is one of the most famous Azerbaijan dishes, the popularity is not inferior to shish kebab. This pea soup is well known and can cook in all parts of the Caucasus. The main ingredients of this dish since ancient times were considered peas and lamb.

Piti is a traditional Azerbaijani lamb stew that is rich in flavor and history. This hearty dish is a staple in Azerbaijani cuisine and is perfect for warming up on a cold day.

Traditionally, Piti is eaten with lavash or bread. The bread is often dipped into the broth before eating the meat and chickpeas. Enjoy your traditional Azerbaijani Piti! It’s a hearty and flavorful dish that’s perfect for a comforting meal.

Jun 30, 2024 · Piti recipe is a very delicious and delicious broth dish of Azerbaijan. This dish is a unique origin of good taste. Fresh meat and tail have a great effect on the aroma and quality of this dish. In Azerbaijan, piti is mostly cooked in a clay pot and in a completely traditional way.

Nov 23, 2022 · Piti is a starter and the second dish at the same time. İt is served on the table in pots with the sumakh, onion, and pickles. The eating process of piti is original as much as its cooking procesş. Firstly, the sumakh is added into the plate and then the chopped bread on it.

Piti is a traditional Azerbaijani dish featuring tender lamb, chickpeas, and a medley of vegetables cooked in aromatic spices. This hearty stew is rich in flavor, with a hint of warmth from turmeric, cumin, and coriander.

Meat so tender it falls off the bone. A melding of flavors (lamb, onion, potato and chickpea) that only comes after hours and hours of simmering. Add some lavash on the side, and you have piti, an Azerbaijani stew worth traveling all the way to the Caucasus for.