Middle Eastern

Piti

Name: Piti
Prep time: 20 min
Cook time: 2 h 55 min
Total time: 3 h 15 min
Yield: 1 serving
Cuisine: Middle Eastern
Ingredients: 150 g Lamb shank or neck, on the bone; 50 g Dried chickpeas; 10 g Lamb tail fat; 1 Onion; 1 Potato; 3 Chestnuts; 2 Dried sour plums (alycha); 1 pinch Saffron threads; 0.25 tsp Ground turmeric; 0.5 tsp Salt; 400 ml Water; 20 g Dry lavash or flatbread; 0.5 tsp Sumac

A slow-baked Azerbaijani lamb and chickpea soup, cooked in a tall clay pot with chestnuts, potato and saffron. It is eaten in two courses: the golden broth first, poured over crumbled dry lavash, then the meat and pulses mashed together and sprinkled with sumac.

Lunch & dinner 25g+ protein 8g+ fibre

195 min20 prep · 175 cookMedium609 kcalper serving

Method

The night before, put 50 g of dried chickpeas in a bowl, cover with cold water by a good 5 cm and leave to soak at room temperature for at least 8 hours. Drain and rinse before using; they should have roughly doubled in size.
Cut a cross through the shell of 3 chestnuts and boil them for 10 minutes. Lift them out one at a time and peel off both the shell and the brown inner skin while still hot, keeping the nuts whole. Set aside.
Heat the oven to 160C. Put 150 g of lamb on the bone into a tall clay piti pot or a small lidded casserole with the drained chickpeas, 1 finely chopped onion and 10 g of lamb tail fat. Pour in 400 ml of cold water — the meat should be just covered.

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Per serving

609kcal

53gprotein

69gcarbs

14gfat

14gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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