Piti is one of the popular soups in Azerbaijani cuisine. It is prepared in a special portioned clay pot - a pitishnice, which in Azerbaijan itself is called a kyupa. This is a pot with a volume of no more than 0.8 liters. Traditionally, piti soup was simmered over charcoal for several hours. Each portion of the soup is prepared and served in a separate pot. The finished piti has a yellowish-transparent color, as well as an incredible aroma peculiar only to it.
It is necessary
-
- for 1 serving:
- 200 fresh lamb;
- 20 grams of peas;
- one medium onion;
- 3-4 pieces of yellow cherry plum;
- 2-3 potatoes;
- 30 grams of fat tail fat;
- mint
- ground black pepper and saffron on the tip of a knife;
- salt to taste.
Instructions
Step 1
Soak the washed peas overnight.
Step 2
Rinse the lamb thoroughly with cold water, cut into three approximately equal pieces.
Step 3
Put the chopped lamb and peas in a pot, cover with hot water, cover and place in a preheated oven to simmer over low heat. Bring to a boil.
Step 4
Chop the onion into cubes, throw into the pot. Put coarsely chopped cherry plum and potatoes half an hour before cooking.
Step 5
Add spices and finely chopped fat tail at the end of cooking. Season with salt to taste. If the water in the nursery has boiled away strongly during the cooking process, you can add boiling water.
Step 6
Prepare the saffron tincture. Fill the saffron with a glass of boiling water. A tablespoon of saffron infusion is enough for one serving of soup. Finely chop the mint into the finished piti. Let stand in the oven for 2 minutes.
Step 7
Serve right in the nest because it tastes much better this way. Pre-peeled onion heads are served on a separate plate.
