Piti
Sheki's clay-pot stew: mutton and chickpeas simmered for hours in individual earthenware pots until the broth turns to gold — eaten in two acts, broth first, mash second.
What it is
Sheki's clay-pot stew: mutton and chickpeas simmered for hours in individual earthenware pots until the broth turns to gold — eaten in two acts, broth first, mash second. Ingredients: mutton, chickpeas (soaked), chestnuts, dried plums (alcha), onion, potato (in some homes), saffron, dried mint, sumac, lavash. Recipe: 1) Layer meat, chickpeas, chestnuts and plums in clay pots with water. 2) Simmer 4-5 hours without stirring. 3) Serve the broth strained over crumbled bread. 4) Mash the solids with onion and sumac as the second course. Serve: exactly in this order, in Sheki's caravanserai restaurants. Flavor: deep mutton, sour plum, chestnut sweetness. History: piti fed Silk Road travellers in Sheki, the merchant city of the Caucasus; the two-act ritual is guarded by its cooks. See also: Shah Plov, Dolma (Azerbaijani).
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Questions we ask to fine-tune the help
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Related topics
World Cuisines
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