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Piti soup with lamb and chickpeas (Azerbaijani cuisine). Lamb piti soup azerbaijani

Prepare the starting ingredients. If the chickpeas are not canned, soak them overnight and boil until half cooked.

Cut the meat into small pieces, as for roast.

By the way:

In shape, chickpeas (nukhut) resemble the head of a ram with a bird's beak, therefore in Azerbaijan it is also called mutton peas. Compared to regular peas, chickpeas are softer, lower in calories and contain high quality proteins and fats.

Dip the meat in boiling water, cook over high heat.

Skim off foam as it appears.

By the way:

Sheki chefs put raw meat into pots and then skim off 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 is a hell of a job. Stalik Khankishiev suggested boiling the meat and I completely agree with the Master.

As soon as foam stops appearing, stop cooking.

Fill the pots with the soup ingredients. By the way, real piti pots look like this.

By the way:

If the pots are not trough, they need to be soaked overnight to prevent cracking. Sheki chefs cook piti in special non-pouring pots with a small bottom, in shape and size resembling a beer mug with straight walls (see photo by Stalik Khankishiev).

Dice the onion.

Put a handful of onions on the bottom of the pot.

By the way:

Do not let the size of the pot bother you - piti - very hearty dish... Sheki residents play a prank on newcomers, making a bet with them that the newcomer 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, i.e. boiled, but the chickpeas are not boiled. so it can also be put in the beginning.

Sheki cooks put the ingredients in the following sequence: Chickpeas - meat - onions - fat tail fat.

Pour the contents of the pot with broth from cooking the meat.

Add dried cherry plum and peeled chestnuts. Spice up. (optional).

By the way:

Cherry plum is put to add sourness to the broth, chestnuts - for satiety. These products are exotic, therefore compassionate Azerbaijanis allow us, the poor, to replace them with tomatoes and potatoes, respectively. But not Sheki residents! They believe that with tomatoes and potatoes, the piti will turn sour faster. And when will he turn sour?

In many recipes, chestnuts are pre-boiled or baked. Why - I do not know, for so much time of extinguishing they will be ready anyway without preliminary processing. But the Sheki cooks boil chestnuts in water, as they say, to make them easier to peel, and put them in a ready-made piti.

Spices are practically not used in piti. Why - you will understand when you try.

Put a slice of fat 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:

In this case, fat tail fat serves as a lid. We have nowhere to get it, so I use regular mutton fat, which I then just throw away.

In Sheki, the petit is cooked for 2 hours, but firstly, the Sheki residents 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 traditional technology, put a cast-iron frying pan on the burner, and pots on it, but this is your responsibility if you are confident in your pots (I'm not sure in mine).

Meanwhile, cut the potatoes into semicircles and cut the small tomatoes in half. Forgive the Sheki people - well, we are used to our version of piti - without this it seems to us incomplete.

After 4 hours, open the oven, add potatoes and half a tomato to the pots, return the pots to the oven.

Meanwhile, put a pinch of saffron in a cup, boil it with boiling water, and 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, which I bought in a market in Jerusalem, where prices for it vary several dozen times depending on the variety. As they say, "how much money - so many songs" - there is color, no taste.

After an hour, remove the pot from the oven, taste the potatoes. If it's tough, continue cooking.

By the way:

In some recipes, potatoes and tomatoes are cooked in the oven for 20 minutes. This is the opinion of theorists. Potatoes are cooked for 20 minutes on the stove, not in the oven, and the presence of an acidic environment (cherry plum + tomato) slows down this process 2-3 times.

Petey soup- traditional azerbaijani dish, very aromatic and very satisfying. it pea soup, so this may confuse many, but do not be upset, because you may not have tried such a delicious pea soup yet. Our soup will need some unusual ingredients, so it can make the cooking process a little difficult, but anyway, you can easily replace them.

How to make Azerbaijani Piti soup?

This soup in its homeland is always prepared with lamb, so there may be problems with this moment. If lamb is not available, use fresh, bone-in beef.

And so, for the soup we need:

Lamb with bones, 750g.
... Fat tail fat (provided that the meat is not very fatty), 50g.
... Onions, 2 pcs.
... Potatoes, 4-5pcs.
... Chickpeas, 150g.
... Cherry plum (can be replaced with prunes)
... Tomato paste, 1 tablespoon
... Greens
... Salt

Here is a list, you can replace the ingredients, but it is advisable to adhere to the specified list.

Petey soup. Recipe with photo.

1. Divide our meat into small pieces and put them in a saucepan. Fill with water strictly at the level of meat.

2 ... We put on medium heat and bring to a boil. Remove the foam from time to time. As soon as it boils, reduce the heat to a minimum and leave the broth to simmer. In this mode, cook for 50 minutes.

3. Throw the chickpeas into the broth. It is worth remembering that peas must be soaked in advance for 5-6 hours.

5 ... Now we need to taste the broth, if it is not very salty, add salt. We clean the potatoes, cut them into cubes and put them in a saucepan. We also add prunes.

6. As soon as the potatoes become soft, add the tomato paste and cook on until fully cooked! 10 minutes after tomato paste the soup will be ready. You can serve it to the table by adding greens to it.

Piti soup - popular a traditional dish Azerbaijani cuisine has a very bright and unusual characteristic taste. Usually, piti soup is made from lamb with the addition of various vegetables, chickpeas, plums, cherry 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, you should not take beef: then you just get a completely different dish. Traditional recipe making piti soup involves the use of ceramic portion pots (although alternatives are possible). Products are placed in pots in layers.

Azerbaijani lamb piti soup - recipe

Ingredients:

  • young lamb - 150-180 g;
  • potatoes - 3-4 pcs. medium size;
  • chickpeas (nagut) - 0.5 tbsp.;
  • lamb fat (preferably fat tail) - 15-20 g;
  • onion - 1 pc .;
  • cherry plum (or prunes, or other plums, better sour) - 2-4 pcs.;
  • hot red pepper fresh - 0.5-1 pod;
  • hops-suneli - to taste;
  • salt;
  • tomato paste - 1 tbsp spoon;
  • garlic - 1 clove;
  • fresh herbs different (parsley, cilantro, tarragon, etc.).

Preparation

The calculation of products is given for 1 portion.

Rinse chickpeas and soak in cold water at least 4 hours, or better - at night. Rinse the meat thoroughly, dry it with a clean napkin and chop into small pieces (with an approximate weight of 30-50 grams). Put them in pots, 3-4 pieces in each, fill with water, lightly salt, cover the pots with lids (if there are no lids, you can close them with foil) and place them in an oven preheated to medium temperature for 40-50 minutes so that the meat is good boiled. After this time, 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 to the table in pots, season with chopped garlic and fragrant fresh herbs.

You can prepare piti soup a little differently.

Another recipe for making piti soup

Ingredients:

  • young lamb - about 600 g;
  • onions - 2 pcs.;
  • chickpeas (nagut) - 2 tbsp.;
  • lamb fat (preferably fat tail) - about 80 g;
  • potatoes - 4 pcs. medium size;
  • cherry plum - 12-16 pcs.;
  • fresh quince - 1 pc.;
  • sweet red pepper - 2 pcs.;
  • ripe red tomato - 4 pcs.;
  • hot red pepper fresh - 2 pods;
  • spices for broth (peppercorns, bay leaves, cloves) - to taste;
  • salt;
  • garlic - 4 cloves;
  • fresh herbs (cilantro, parsley, tarragon, etc.).

Preparation

Calculation of products is given for 4 servings.

Put the lamb chopped into pieces in a saucepan or stewpan and cook in a little water with onions, bay leaves, cloves and peas until the meat is tender. Carefully remove foam and grease with a slotted spoon. We extract the meat from the broth, filter the broth. Throw away the boiled onions and used spices. We put 3-4 pieces of meat in pots in each, along with chopped potatoes, quince slices and pitted plums and Bell pepper chopped into short strips. Before laying tomatoes, you can blanch 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 piti soup, seasoning with chopped garlic, hot pepper and fragrant herbs.

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Azerbaijani soup - Piti

Cooking time: 120 minutes

Servings: 4

  • Young lamb meat on bones, preferably ribs or loin - 700g
  • Fat tail fat (if the lamb is not fat) - 50g
  • Onions - 2 pcs.
  • Chickpeas - 150 gr.
  • Potatoes - 4-5 medium
  • Cherry plum, fresh or dried, I replaced it with prunes
  • 1 tablespoon tomato paste or 2 tomatoes
  • Greens - cilantro (coriander) is best, but if not, then parsley and dill.

I really liked this soup, it is unusually hearty, tasty and aromatic!

In the original, the Azerbaijani Piti soup is cooked in portioned clay pots, and chestnuts are used instead of potatoes.

I had to simplify the recipe a little, you can make it even easier for those who do not have lamb - replace it with not very old bone-in beef.

I didn't have ribs, but I had a fresh loin, which I chopped into pieces, perhaps this option is even better than ribs, I refused the fat tail,

since the loin was with rather thick fat layers.

We take a small saucepan, lay out our lamb bones with meat in it, fill it with cold water so that only to cover the contents of the pan.

Bring slowly to a boil, periodically skimming off the foam. As it boils, we reduce the heat to a minimum, but so that the broth boils further, only very weakly and cover it with a lid. Cook for 50 minutes.

Throw in the chickpeas pre-soaked for 5-6 hours.

Cook for another 20 minutes and add chopped onion in half rings and a spoonful of salt.

Cook for another 20 minutes, try our broth, if there is not enough salt then add more, throw in

the potatoes can be whole, but I prefer cut into cubes, add cherry plum or prunes.

povary.ru

With your hands

Azerbaijani cuisine. Petey soup. Recipe

Soup is an important part of the human diet. The first courses are different: vegetables, meat, cheese, lentils. Azerbaijani cuisine has a very tasty and healthy Petey soup... The Internet is replete with variations of the recipe of the national food, but I dare say that I would hardly call them authentic - these are just pea chowders with tomato.

Having lived half of my life in Baku, I can say that I often ate Piti, which was cooked in our family. The fact that soup is prepared exclusively in pots is not true. Really, if the hostess does not have special dishes, she will not be able to please the household with an amazing meal?

Cooking Petey Soup in a Pot

Soak one and a half glasses of nukhut peas in cold water.

We prepare the lamb: mine, we divide it into pieces. The amount of meat is at least 500 grams. In addition to the pulp, we take a pair of lamb knees - the bones must certainly be present. Since the lamb is dry, add a little fat tail fat - a small 100 gram piece.

Fill all the meat components with water and put on fire. When it boils, be sure to remove the foam.

We spread the washed peas and seven peeled potatoes - not small, medium in size. You do not need to cut the potatoes, they are laid in whole.

Throw peppercorns into a saucepan - 15-20 pieces, salt.

Cherry plum is added to the soup as desired - it is needed to add sourness.

At the time of boiling, reduce the heat to a minimum so that active boiling stops. Cover the saucepan tightly with a lid and leave for 3-4 hours.

Attention: The soup should languish, but not boil!

While Petey is getting ready, the hostess can do a ton of housework and even run to the store. This makes cooking soup convenient: all urgent matters have been redone, the apartment is clean, and dinner was cooked by itself, just in time for the whole family to gather.

Towards the end of the cooking process, prepare the herbs. Add some saffron for a golden hue and aroma. Mine and chop dill, parsley, cilantro. Ten minutes before readiness, put 2-3 leaves of lavrushka and pour in the chopped greens - there should be a lot of it.

Subject to all the intricacies of cooking, the soup turns out to be transparent. Potatoes do not fall apart, peas increase in size three times - everything is absolutely whole, but very soft. This is what Petey will be if you don't let it boil.

Pouring the soup into bowls, add a potato, a piece of meat and broth with peas. Some add a little garlic, but this is not for everybody.

Note: Lamb broth is very tasty and healthy: gelatin, which is boiled into it from meat and bones, has a beneficial effect on health, especially for women.

Of course, in Azerbaijan Petey soup prepared from mutton and fat tail fat. However, not everyone likes dry meat and a specific smell. Therefore, it can be cooked on any meat base you prefer. The main thing is not to forget about ribs or other bones. And for weight-watchers, it is enough not to add fat to make the dish dietary.

Chanaeva Natalia for the magazine "Svoemi rukami"

svoimi-rychkami.ru

How to make piti soup?

Petey soup- a traditional Azerbaijani dish, very aromatic and very satisfying. This is a pea soup, so this may confuse many, but do not be upset, because you may not have tasted such a delicious pea soup. Our soup will require some unusual ingredients, so this can make the process a little difficult, but anyway, you can easily replace them.

How to make Azerbaijani Piti soup?

This soup in its homeland is always prepared with lamb, so there may be problems with this moment. If lamb is not available, use fresh, bone-in beef.

And so, for the soup we need:

Fat tail fat (provided that the meat is not very fatty), 50g.

Onions, 2 pcs.

Cherry plum (can be replaced with prunes)

Tomato paste, 1 tablespoon

Petey soup. Recipe with photo.

1. Divide our meat into small pieces and put them in a saucepan. Fill with water strictly at the level of meat.

2 ... We put on medium heat and bring to a boil. Remove the foam from time to time. As soon as it boils, reduce the heat to a minimum and leave the broth to simmer. In this mode, cook for 50 minutes.

3. Throw the chickpeas into the broth. It is worth remembering that peas must be soaked in advance for 5-6 hours.

5 ... Now we need to taste the broth, if it is not very salty, add salt. We clean the potatoes, cut them into cubes and put them in a saucepan. We also add prunes.

6. As soon as the potatoes become soft, add the tomato paste and cook on until fully cooked! 10 minutes after the tomato paste, the soup will be ready. You can serve it to the table by adding greens to it.

VIDEO. How to make piti soup with your own hands?

kak-sdelat-vse.com

Piti soup in a saucepan recipe

Piti is a delicious pea soup in Azerbaijani cuisine. By tradition, it is cooked in pots, I cooked it in a saucepan, on the stove.

There are many different versions of this dish. I give my recipe for how to make piti.

And so, piti is my mom's recipe.

chickpeas - 1 cup dry peas,

potatoes -4 -5 pcs. (preferably small, so as not to cut),

cherry plum or sour plum - 5-6 pcs.

tomato - 2-3 pcs. or tomato paste,

turmeric on the tip of a knife (can be missed)

salt, pepper - to taste.

I cook meat and peas separately. I soak the peas in the evening. I cook until half cooked.

Rinse the lamb well, add water and cook. As it boils, remove the foam, give the onion, salt, peppercorns and cook until tender.

Then add potatoes, preferably whole (unfortunately I had large potatoes, I cut (:), peas, turmeric on the tip of a knife and cook until tender. Add cherry plum and cook for another 5 - 10 minutes.

Sprinkle the finished dish with mint, ideally dried.

If there is no cherry plum, then add 1 st. l. tomato paste or finely chopped tomatoes.

I really love bean soups, especially pea soup with smoked pork ribs.

It is better to soak peas overnight or cook in a pressure cooker, which can save a lot of time.

- dry peas 100 g;

- smoked rack of pork ribs 350g;

- potatoes 2-3 pcs.;

Rinse the ribs thoroughly, add a little water, bring to a boil. Let the ribs boil for 2-3 minutes, drain the water. Then rinse the ribs again, add water and cook with the peas until tender. Meanwhile, peel the potatoes and cut into small cubes. Salt the broth and add potatoes to it, then add finely chopped onions and finely grated carrots, bay leaves, crushed 3-4 black peppercorns. Cook all this for no more than 5 minutes, add chopped garlic and fresh or dry greens last. We check for salt, close the lid and let it brew for at least half an hour.

doedy.ru

Petey. How to cook chickpeas. Pea soup.

Piti is Azerbaijani the National dish... The dish gets its name from the dishes in which it is cooked. Piti are small clay pots with a volume of 1 liter, in which the national dish piti is prepared. Chickpeas are always added to piti (wikipedia: chickpeas).

Today we will cook piti in an urban setting without pots, in an ordinary saucepan.

Basically, piti is made from lamb, but no less delicious piti is made from beef. So just because you're not a lamb lover, that doesn't mean you can't try making piti for lunch. Piti can be either the first course or the second, it all depends on the amount of broth-liquid that will remain in the finished dish.

I bought a very delicious beef, a whole rib, and was thinking what to cook from it.

Such beef with bone can be used to make delicious rich red borscht or equally delicious green borscht with sorrel, but this time I decided to cook something different from my home menu... The choice fell on piti, tk. there are always peas (chickpeas) in household supplies, and by the season one could also buy fresh cherry plums.

  • Beef on the bone, 1.3kg.
  • Potatoes, 1kg.
  • Bulb onions, 2 pcs.
  • Peas, 400-500g
  • cherry plum green, 8 pcs.
  • salt, turmeric (yellow ginger)

We start any dish containing peas by preparing the peas. When I mention peas in the text, I mean chickpeas, not split peas. Peas should be poured over with cold water and left overnight.

After 12 hours, the peas will swell, increase in volume by 2-3 times. The water must be drained and, filled with clean water, put to boil until half cooked.

Boil the peas for 1.5-2 hours, then strain the remaining liquid.

At my request, from beef rib the husband chopped off a thin part, and then he chopped everything into identical small pieces. Rinse the meat. We put on medium heat to cook for 1.5-2.5 hours, depending on the meat itself.

Be sure to remove the foam, then reduce the heat to low and cook on. After an hour and a half, add salt to the meat.

My beef was cooked in 2 hours and the bones began to separate easily from the meat, so I removed them. You can start potatoes, the tubers need to be selected as the same size as possible.

Add finely chopped onions with the potatoes; after adding the onions, taste and salt the piti to taste.

Cook the potatoes until cooked for 30 minutes.

When the potatoes are almost ready, add the cherry plum and peas.

Mix everything gently. Cook everything together for another 15 minutes.

It's time to add turmeric. In Baku, turmeric is called sarykyok, the literal translation from Azerbaijani is yellow root. Another name for this spice is yellow ginger. Dilute an incomplete teaspoon with broth from a saucepan.

I want to tell you a little about the city of Baku and its gastronomic part, visiting the market and fruit shops.

“… - Padhadi, daragoy, smell-eat ripe persimmon, pomegranate with nucleoli, still warm lamb! - And here's a lemon! Just smell, warm in your hands, dear and listen to this sweet smell of the passion of your stomach! … ”- these are the words that traders meet at the Baku market.

Baku city impressed me with its freshness, cleanliness, hospitality and, of course, gastronomic preferences.

View of the city and the bay. A beautiful embankment with a coastal park stretches along Neftyannikov Avenue. The Caspian is beautiful.

Flame Towers, the famous skyscraper towers of Baku, which are visible from everywhere in the city.

Old Baku - Icheri Sheher

The guys are playing backgammon. Icheri Sheher

Maiden Tower - got into the frame of the beginning of the film "The Diamond Arm".

It's like a local "sex shop"

Gastronomic shop where you can buy spices, cereals and dried fruits.

A visit to the market is sacred for a chef.

Baku market "Teze-Bazar" Here you can buy skewers, saji, barbecues, knives. Taste black caviar (merchants invite you to try it). A sea of ​​spices, preserves. Great lamb, cheeses and fish.

This is the kind of inventory a cook should have.

The aroma from spices, pickles and dried fruits cannot be conveyed. Everything is in huge bags. On the left, a Baku resident invites you to try caviar in his closet.

... - Padhadi, daragoy, smell-eat ripe persimmon, pomegranate with nucleoli, still warm lamb! - And here's a lemon! Just smell, warm in your hands, dear and listen to this sweet smell of the passion of your stomach! ...

Dried dogwood, saffron and sumac are popular spices in Azerbaijan.

Sumac is an acidic spice that replaces lemon and vinegar. Widely used in oriental cuisine.

"Pamidor is delicious, padhadi pakupai"

Lamb everywhere - average age 2.5 months. The meat of these lambs is so tender that you can eat it with your lips.

Piti soup - cooking features

An important condition correct preparation dishes include the presence of clay pots in which ready-made soup is served.

I think every housewife has old ones lying around in the mezzanine or in the closet clay pots... Find them, wash them, fill them with water and let them stand to let the bubbles come out of the ceramics. And then, put the pots on the stove and let them simmer for a few minutes. Then again pour water to the brim, put a piece of lamb fat, but no smell! Renal type, but the main thing is that there is fresh or a few drops of oil and let it boil until there is no water left in the pot. Wash the pots well and they are ready to eat.

This is how the pots look like Azerbaijani soup piti

The peculiarity of this preparation is that when a pot of soup boils on the stove, it heats up, mainly from below. And at the top, the temperature is about 80 degrees. Thus, convection covers the entire volume. However, it is not so important to adhere to such a custom. You can make piti soup in a saucepan or cauldron. This article explains how to properly prepare piti soup.

Serving piti soup

The serving of piti soup is very interesting, since this is the second soup, then it is eaten in two steps: first, slices of churek (Azerbaijani flat wheat cakes) are put on the plate. Pour hot, strong broth into the slices from the pot. Add chopped red onion and sprinkle with sumac.

Second run: put whatever is left in the pot on a plate, mash the chickpeas and potatoes. Add fresh pink tomato, another 50 grams of onions and sprinkle with sumac.