Soup recipe
Description
A rich and hearty first course. This delicious and very filling Azerbaijani soup takes a long time to prepare, but you won't regret the time spent (especially since the soup cooks unattended in the oven). The resulting piti will be incredibly tasty and aromatic. You can add potatoes and chestnuts about an hour and a half before the end of cooking, making it even more delicious. I hope this "Piti" soup recipe will help you prepare an excellent dish and delight all your family members.
Instructions
- 1
Step 1
First, soak the chickpeas in cold water overnight. Then, in the morning, start preparing the soup. Cut the lamb into pieces, peel and finely chop the onion.
- 2
Step 2
We cook in two pots with a volume of 0.5-0.6 liters. Distribute the meat into the pots and season with salt.
- 3
Step 3
Add the soaked chickpeas.
- 4
Step 4
We lay out the onion and tail fat.
- 5
Step 5
Add black ground pepper and alucha.
- 6
Step 6
And pour water, making sure it doesn't reach the very edges of the pot. Cover with a lid and place into a cold oven. Turn it on to the lowest setting.
- 7
Step 7
When the soup in the oven starts to boil, about an hour and a half later, skim the foam off the broth and return the soup to the oven for another 3 hours.
- 8
Step 8
And here the piti is ready, the liquid level has decreased by almost one third.
- 9
Step 9
Pour the broth from the pots into a deep plate, add chopped onion, mint, and sumac. Place the meat with chickpeas onto a flat plate and mash with a fork. Sprinkle with mint and sumac.