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).

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 – Traditional Azerbaijani Lamb Stew. Ingredients: 500g lamb (with bone) 100g chickpeas (soaked overnight) 2 large potatoes; 1 large onion; 2 cloves of garlic; 1 large tomato (peeled and chopped) 1 tablespoon dried sour plums or dried apricots (optional) 1 tablespoon clarified butter (ghee) Salt, to taste; Black pepper, to taste

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 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.

Piti soup is a popular Azerbaijani dish made from nokhud peas and lamb. The soup is prepared and served in portioned pots.

This is a national Azerbaijani soup which is normally cooked in special clay pots in special wall stoves. But because in modern world such ovens are almost non-existent, we make pity in normal pots and on cookers.

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.

Nov 23, 2022 · In such prepared pots, you can cook real, tasty Sheki piti. The main ingredients of this soup are lamb, chickpeas and baked chestnuts. In a piti, you can also add vegetables, cherries, plums or quinces. Firstly, you need to add the salt, chickpeas, slaughtered lamb and tail fat to the clay pot. Then we put it** **in the oven.

Discover the rich flavors of Azerbaijani Piti Soup—a hearty slow-cooked dish with lamb, chickpeas, saffron, and dried lemon. Follow this authentic recipe for a warming, rustic meal inspired by tradition.