Authentic Sheki Piti

Sharing the preparation of authentic traditional Sheki Piti. The ingredients below are for 1 clay pot (dopu).

Ingredients

• Boneless lamb 100 g
• Lamb tail fat 50 g
• Chickpeas 100 ml (soaked)
• Salt 0.5 tsp
• Chestnuts 2 pcs
• Sour plum (alcha) 1 pc
• Brewed saffron 2 tsp
• Onion
• Sumac

Method

1. 1.Soak the chickpeas in water overnight.
2. 2.Chop the meat and soak it in cold water for half an hour.
3. 3.Sequentially add the raw chickpeas, meat, tail fat, salt, and cold water into the clay pot and boil over high heat. Do not fill the water to the brim so it doesn't overflow when boiling.
4. 4.High heat is necessary for the scum to rise quickly and be easily removed, otherwise, it might sink and mix into the piti. It is important to skim the scum as soon as it appears.
5. 5.After skimming, reduce the heat, add two tablespoons of finely chopped onion, and cook covered for 6-7 hours (the pot's lid should have a small hole).
6. 6.As the water reduces, it is important to add boiling water.
7. 7.After 6-7 hours, add the chestnuts, sour plum, and brewed saffron.
8. 8.It is ready after boiling for another half an hour. Piti is eaten with sumac, bread, and onion. Bon appétit!

Notes

• Before using the clay pots (dopu) for the first time, they must be boiled in tail fat because the pot needs to be saturated with fat.