Piti
Sheki’s lamb soup with chickpeas and chestnuts, cooked in individual clay pots. It’s eaten in two stages: first the broth with bread, then the meat.
Ingredients
- 600 g lamb on the bone
- 150 g chickpeas, soaked
- 100 g peeled chestnuts
- 1 onion
- 2 tomatoes
- 50 g lamb tail fat or butter
- Saffron, salt and pepper
- Sour plums (alycha) or a little lemon
- Sumac and bread
How to make it at home
- Divide the lamb, chickpeas, chestnuts, onion and fat between individual clay pots (or use one casserole).
- Cover with water and cook over a very low heat, or in the oven at 160 °C, for about 2½ hours.
- Add the tomato, plums, saffron and salt for the last 30 minutes.
- Serve the broth in a bowl over pieces of bread and sprinkle with sumac.
- Then eat the meat with the chickpeas and chestnuts, mashed with a fork.
The trick: First the broth with bread; then the solids.