Piti (Azerbaijani soup)
Description
Hearty and aromatic soup. The recipe is traditional, so I recommend following it exactly. The only exception is that you can substitute lamb with beef. Serve this soup with sour cream—it will be very delicious.
Instructions
- 1
Step 1
1. Rinse the chickpeas and soak them for a couple of hours in a large amount of water. Then drain the water.
- 2
Step 2
2. Peel the potatoes, onion, and garlic, and cut them into fairly large pieces.
- 3
Step 3
3. In a heat-resistant casserole dish, place the chickpeas as the first layer.
- 4
Step 4
4. Cut the lamb into pieces. I'm using a lamb leg, but you can use any part.
- 5
Step 5
5. Place the meat on the lentils.
- 6
Step 6
6. Place the potatoes and onions.
- 7
Step 7
7. Then add garlic, salt and pepper to taste. Pour in water, cover with a lid and simmer in the oven at 170 degrees for 2-2.5 hours.
- 8
Step 8
8. Rinse the prunes and sun-dried tomatoes.
- 9
Step 9
9. Add prunes and tomatoes to the soup. Simmer for another 10 minutes.
- 10
Step 10
10. Then add cumin, freshly ground pepper, finely chopped mint, cilantro, and a pinch of sumac to the soup.
- 11
Step 11
11.