VegetarianIsraeli Breakfast
23 min · 644 kcal · Middle Eastern
Piti
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.
Instructions
- 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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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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