Piti

Ingredients

Lamb - 130
peas (large) - 25
fat-tail fat - 20
onion - 14
potatoes - 125
fresh cherry plum - 20 or dried - 10
saffron - 0.1
dried mint - 1
salt , pepper - to taste

Directions

Put 2-3 pieces of lamb with bones and pre-soaked peas in a pot.
Pour cold water, and cook over low heat for 30-40 minutes, periodically removing the foam.
Peel potatoes(can be diced).
Dice cherry plum.
Chop onion and fat-tail fat.
Prepare saffron infusion at the rate of 1g of saffron per 120g of water(brew like tea).
20 minutes before readiness season with salt and pepper, and add potatoes, cherry plum, onion, fat-tail fat, and strong saffron infusion.
Serve in a pot, sprinkled with crushed dried mint, and peeled onion heads separately on a plate.

When seeking genuinely authentic and traditional Azerbaijani cuisine, piti is undoubtedly the first dish that locals will recommend. Originating in the northern city of Sheki, this hearty stew owes its unmistakable taste to the clay pot in which it’s made - the dopu

tips_13_03: Snack sandwiches (canapés) are well served with whipped butter. It can be whipped with cream (30%) or carefully ground with anchovies, herring, cheese, pistachios.