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Piti is the most popular Azerbaijani soup. V Armenian cuisine a similar dish is called putuk, and in Uzbek shurpa. There is also the famous bozbash. The basis of all these oriental dishes is lamb and chickpeas. Otherwise, there are minor differences.
What unites everyone is the fact that this dish seems to be a soup, and not quite. It can be considered that this is both the first and the second at the same time. The dish is cooked thick and rich.
In Azerbaijan, it is cooked in clay pots, which are called pishnitsa. You will need chickpeas, sometimes it is also called "mutton peas", because of the similarity of the peas themselves with a lamb's head. It is not difficult to buy it now, you can find it both in the market and in the store.
It must be soaked in cold water in advance. If you are making piti for dinner, soak overnight. If in the evening, then in the morning. Peas should lie in the water for at least 5-6 hours. It should be said that chickpeas are very hard, and if they are not soaked, they will cook for a very long time.
You will need to buy lamb in advance. Basically, brisket is used to make soup. V classic version the dish contains baked chestnuts (but since we cannot find such a product, we will replace it with potatoes).
Quince can also be added to the dish. If you cook it in the fall, then try cooking it with quince. The taste is excellent.
Then you can give up potatoes. Potatoes, as you know, were brought to Europe only in the 16th century. And they always knew how to cook in the East. And I want to tell you that quince was widely used in the preparation of many hot dishes. Experiment and you will discover the amazing taste of many familiar dishes.
That's how much information! But in the East they are never in a hurry to cook. They always cook food with feeling, with sense, with arrangement. With a good mood, and certainly with a soul.
Azerbaijani "Piti" with chickpeas
Well, I hope that we have already prepared everything, so let's check it out.
We will need (for 6 pots):
- lamb (brisket) - 700 gr.
- chickpeas -200-300 gr.
- potatoes 6 pcs.
- onion 6 small
- cherry plum 6 pcs. (can be replaced with prunes)
- parsley and cilantro - bunch
- mint -2 tbsp
- saffron
Cooking:
1. Arrange meat in pots, cut into portions. Add chickpeas.
2. Fill the pots with 2/3 water and put in the oven, languish.
3. After 40-50 minutes, remove the pots and check if the meat is cooked with peas. Meat and peas should be cooked until half ready. If not, put a little more sweat. If yes, then add potatoes to the pita, and cherry plum.
Put the onion in whole. Potatoes need to be cut into large pieces.
4. 5 minutes before readiness, put prepared spices in pots: salt, pepper, finely chopped greens, mint (crush it well in a mortar) and saffron.
Saffron is a very useful and expensive spice, in the old days it was worth its weight in gold. It promotes good digestion of food and gives any dish a pleasant yellowish tint.
It is necessary to use it in cooking completely drop by drop, otherwise the taste of the dish will become bitter.
5. Remove the pots, cover them with a towel and let them rest a little.
6. In the meantime, slowly set the table, cut fresh herbs. After 10-15 minutes, you can call everyone to the table. Piti should be served directly in pots, garnished with fresh herbs if desired.
The finished dish has a yellowish-transparent color and an absolutely amazing aroma. And the taste is simply divine!
Bon Appetit!
Soup drink - a traditional dish Azerbaijani cuisine. On the appearance it is similar to a runny mutton and pea sauce. The soup has an unusual characteristic taste. Its main ingredients are lamb, chickpeas and baked chestnuts. You can also add vegetables, cherry plums or quince to the piti.
It is important to know that chickpeas cannot be replaced with ordinary peas, lamb with pork or beef. Otherwise, the resulting dish will have nothing to do with the well-established recipe for Azerbaijani piti soup. But as for chestnuts, then potatoes can be used as an alternative.
To one more important condition proper cooking dishes include the presence of ceramic pots in which ready-made soup is served. However, it is not so important to adhere to such a custom. The article tells how to cook piti soup properly.
Original Azerbaijani soup
If you are a fan of centuries-old Caucasian cuisine, then you need to try making piti. You will be able to diversify your table and pleasantly surprise your guests by preparing piti soup according to the recipe below. It is advisable not to replace the ingredients at all and not to show imagination so that the dish is fully consistent with your cuisine.
Ingredients for 5 servings:
- 900 g lamb
- 300 g dried chickpeas
- 100 g onion
- 800 g baked chestnuts
- 50-100 g cherry plum
- saffron and pepper to taste
Chickpeas are cooked for a very long time, but they have a number of useful properties. If you are preparing soup for dinner, then soak it overnight in water, which is drained in the morning. The upper peel peels off during the night, and the lower one is eaten.
- Prepare ceramic pots in which you will lay the ingredients in layers.
- Cut the lamb into small pieces of 50 g each.
- Place 3-4 chopped pieces in each pot.
- Then add the soaked chickpeas, baked chestnuts and place in the oven for an hour.
- After an hour, take out the semi-finished pots and add onion and cherry plum to them.
- Pre-cut the onion into small pieces, and the cherry plum is necessary to give a taste of sourness.
- Instead of cherry plum, lemon juice is also suitable.
- Then pour some water into the pots, salt to taste, and put back in the oven, only for 2-3 hours.
The spices included in the ingredients give Azerbaijani soup drink spicy taste and special flavor. Upon completion of cooking, put saffron and pepper in each portion of the pot, cover the resulting dish with a tight lid and put in the oven for 10-15 minutes. If the soup seems too thick, you can add water to it.
Piti should be served in portioned pots, in which the soup was prepared.
Soup piti in a slow cooker
Thanks to the appearance of multicookers, many girls prefer to cook in them. With their help, it is not only faster, but also much easier. The composition of the ingredients can be left as standard, or it can be slightly modified depending on the availability of products.
Piti cooked in a slow cooker is slightly different from classic soup in pots. But there is a place for such a preparation.
Composition of ingredients:
- 500 g lamb
- 2-3 potatoes
- 300 g chickpeas
- Pepper to taste
Put all the ingredients in a multicooker bowl and fill with water. Turn on the "Extinguishing" mode and leave for 2-3 hours. At the end of cooking, pepper, and serve in portioned pots. If desired, you can decorate with any greens. Mutton piti soup in a slow cooker is ready! Treat yourself and your guests.
Alternative option
As mentioned above, the soup contains a number of basic components that must be present in it. But if you replace the additional ingredients, the soup will not lose the taste benefits. In addition, this method of preparing lamb piti will not take you more than 3 hours.
Required Ingredients:
- 300 g lamb
- 50 g tail fat
- 300 g chickpeas
- 2 onions
- 3 potatoes
- 10 pieces of cherry plum
- Garlic and mint to taste
Boil the meat in water with spices and onions for an hour. Usually this is enough, but you can leave for another half an hour. Remove emerging fat and foam from the broth. Remove the onion, cut the meat into pieces and place in pots. Cut the cherry plums and add there too. Shred the potatoes and put them in the pots in the next layer. Pepper and pour over the broth. Put the pots in the oven for an hour. Before serving, add garlic to it and garnish with mint.
It will not be difficult even for a novice housewife to prepare piti soup in any of the presented options. Experiment, start from more easy way, gradually complicating it and supplementing it with ingredients. Search more detailed recipes soup drink with photo.
Meat extraordinary beef stew with potatoes in pots - no doubt a juicy and fragrant dish. The main thing is to choose a good piece of beef. The dish is prepared quite simply and unpretentiously, but it turns out nutritious and satisfying. The secret of the dish is that a small piece is placed on top butter, which gives the beef with potatoes even more juiciness and flavor. Beef 800 g. Potatoes 600 g. Butter 50 g. Onion 2 pcs. Salt 1/2 tsp Ground black pepper 1/4 tsp. Vegetable oil 30 ml. We wash the beef, dry it and cut into portioned pieces. Fry in a hot skillet strong fire on all sides until golden brown. Set the fried meat aside. In the pan where the beef was fried, pour a little water or broth and bring to a boil. Salt, pepper. We cut the potatoes into small cubes and fill them with about a third of the pot. Then we put the meat on the potatoes. Next, put finely chopped onion and pour a small amount of liquid from the pan. Put a piece of butter on top. We send it to the oven for 45-50 minutes, preheated to 180 degrees. Stewed beef with potatoes in pots is ready. Bon Appetit!
Prepare the starting ingredients. If chickpeas are not canned, soak them overnight and boil until half cooked.
Cut the meat into small pieces, as for a roast.
By the way:
The shape of chickpeas (nukhut) resembles the head of a ram with a bird's beak, so in Azerbaijan it is also called mutton peas. Compared to regular peas, chickpeas are more tender, lower in calories, and contain high quality proteins and fats. 
Dip the meat in boiling water, cook over high heat.
Remove foam as it appears.
By the way:
Sheki cooks put raw meat into the pots and then skim off the foam from each pot. But in the city of Sheki, this soup is cooked on the stove, not in the oven, so access to the pots is easier, but even then it's a hell of a job. Stalik Khankishiyev suggested pre-boiling the meat, and I fully agree with the Master. 
As soon as the foam stops appearing, stop cooking.
Fill pots with soup ingredients. By the way, real pots for piti look like this.
By the way:
If the pots are not poured, they need to be soaked overnight so that they do not crack. Sheki cooks prepare piti in special small-bottomed non-pour pots, resembling a beer mug with straight walls in shape and size (see photo of Stalik Khankishiyev). 
Onion cut into cubes.
Place a handful of onions in the bottom of the pot.
By the way:
Don't let the size of the pot bother you - drink - very hearty meal. Residents of Sheki play tricks on visitors, betting with them that the visitor will not eat more than one pot.
Put a few pieces of meat on the onion.
Put a layer of chickpeas on the meat, salt.
By the way:
I have canned chickpeas, ie. boiled, but chickpeas are not boiled. so it can also be put first.Sheki cooks put the ingredients in the following order: Chickpeas - meat - onions - fat tail fat.
Pour the contents of the pot with broth from cooking meat.
Put dried cherry plum and peeled chestnuts. Spice up. (optional).
By the way:
Cherry plum is put to give sourness to the broth, chestnuts - for satiety. These products are exotic, so compassionate Azerbaijanis allow us, the poor, to replace them with tomatoes and potatoes, respectively. But not Shekins! They believe that piti sours faster with tomatoes and potatoes. And when should he turn sour?In many recipes, chestnuts are pre-boiled or roasted. Why - I don’t know, for so much time of extinguishing they will be ready in any way without preliminary processing. But Sheki cooks boil chestnuts in water, as they say, to make them easier to peel, and put them in ready-made piti.
Spices are practically not used in piti. Why - you will understand when you try it.
Put a slice of tail fat on top of all the ingredients.
Put in an oven preheated to 180 C and leave for 3-4 hours, making sure that the soup does not boil.
By the way:
Fat tail fat in this case acts as a cover. We have nowhere to get it, so I use regular mutton fat, which I then just throw away.In Sheki, pti is boiled for 2 hours, but firstly, the people of Sheki have not heard anything about frozen lamb, and secondly, the pots are on the stove, so the cooking process proceeds in a completely different way.
If you want to follow the traditional technology - put a cast-iron pan on the burner, and pots on it, but this is your responsibility if you are confident in your pots (I am not sure in mine).
In the meantime, cut the potatoes into half circles and cut the small tomatoes in half. Forgive the people of Shekin - well, we are used to our version of drinking - without this, it seems incomplete to us.
After 4 hours, open the oven, add potatoes and half a tomato to the pots, return the pots to the oven.
In the meantime, put a pinch of saffron in a cup, brew it with boiling water, insist.
By the way:
Saffron is added for the color of the broth and is said to be for flavor. Apparently, this refers to high-quality, very expensive Iranian saffron. I have an inexpensive saffron that I bought in a market in Jerusalem, where prices for it vary by several dozen times, depending on the variety. As they say, "how much money - so many songs" - there is color, but no taste. 
After an hour, remove the pot from the oven, try the potatoes. If it is hard, cook further.
By the way:
In some recipes, potatoes and tomatoes are cooked in the oven for 20 minutes. This is the opinion of the theorists. Potatoes are cooked for 20 minutes on the stove, not in the oven, and the presence of an acidic environment (plum + tomato) slows down this process by 2-3 times.Soup piti is a popular traditional dish of Azerbaijani cuisine, which has a very bright and unusual characteristic taste. Usually, piti soup is prepared from lamb with the addition of various vegetables, chickpeas, plums, plums, quince, and sometimes chestnuts. To prepare this dish, instead of chickpeas, take ordinary peas, which are boiled in mashed potatoes, and instead of lamb, beef is not worth it: then you just get a completely different dish. traditional recipe cooking piti soup involves the use of ceramic serving pots (although alternatives are possible). Products are laid in pots in layers
.- young lamb - 150-180 g;
- potatoes - 3-4 pcs. medium size;
- chickpeas (nagut) - 0.5 tbsp.;
- lamb fat (preferably fat-tailed) - 15-20 g;
- onion - 1 pc.;
- cherry plum (or prunes, or other plums, preferably sour) - 2-4 pieces;
- fresh hot red pepper - 0.5-1 pod;
- hops-suneli - to taste;
- salt;
- tomato paste - 1 tbsp. a spoon;
- garlic - 1 clove;
- fresh herbs are different (parsley, cilantro, tarragon, etc.).
Rinse the chickpeas and soak in cold water for at least 4 hours, and preferably overnight. Rinse the meat thoroughly, dry it with a clean napkin and chop into small pieces (approximate weight of 30-50 grams). Put them in pots, 3-4 pieces each, fill with water, lightly salt, close the pots with lids (if there are no lids, you can cover with foil) and place in the oven, heated to medium temperature, for 40-50 minutes, so that the meat is good boiled. After this time, in each pot we add finely chopped fat tail fat, peeled and chopped potatoes, chopped onion, cherry plum (or prunes) pitted, peas, tomato puree, spices and peppers. Mix everything, cover with lids and again place in the oven for 20 minutes. Serve in pots, season with chopped garlic and fragrant fresh herbs.
- young lamb - about 600 g;
- onion - 2 pcs.;
- chickpeas (nagut) - 2 tbsp.;
- lamb fat (preferably fat-tailed) - about 80 g;
- potatoes - 4 pcs. medium size;
- cherry plum - 12-16 pieces;
- fresh quince - 1 pc.;
- sweet red pepper - 2 pcs.;
- ripe red tomato - 4 pcs.;
- fresh red hot pepper - 2 pods;
- spices for the broth (pepper-peas, Bay leaf, cloves) - to taste;
- salt;
- garlic - 4 cloves;
- fresh herbs (cilantro, parsley, tarragon, etc.).
Put the lamb cut into pieces in a saucepan or stewpan and cook in a small amount of water with onions, bay leaves, cloves and peppercorns until the meat is soft. Carefully remove the foam and fat with a slotted spoon. We extract the meat from the broth, filter the broth. 
Discard the boiled onions and used spices. We put in pots 3-4 pieces of meat in each, along with chopped potatoes, slices of quince and pitted plums and Bell pepper, chopped into short straws. Tomatoes before laying can be blanched with boiling water, but this is not important. Pour a little broth into each pot, season with spices (optional), close the lids and place the pots in a preheated oven for 20 minutes. This method is, in some way, even more convenient, and the taste will be almost the same. Serve soup piti seasoned with chopped garlic, hot pepper and aromatic herbs.
