Sheki Piti

A traditional recipe for authentic Azerbaijani Sheki-style piti cooked in clay pots.

Ingredients for 1 pot

• Boneless lamb 100 g
• Tail fat (kurdyuk) 50 g
• Chickpeas (soaked) 100 ml
• Salt 0.5 tsp
• Chestnuts 2 pcs
• Sour dried plum (alcha/cherry plum) 1 pc
• Saffron infusion 2 tsp
• Onion
• Sumac

Method

1. 1.Soak the chickpeas in water overnight.
2. 2.Cut the meat and soak it in cold water for 30 minutes.
3. 3.In a clay pot (dopu), layer the soaked chickpeas, meat, tail fat, salt, and cold water (do not fill completely to prevent boiling over), then bring to a boil over high heat.
4. 4.As soon as foam rises, skim it off thoroughly.
5. 5.Reduce heat to low, add 2 tablespoons of finely chopped onion, cover with the lid (it should have a small vent hole), and simmer for 6–7 hours.
6. 6.Add hot water as the liquid evaporates during cooking.
7. 7.After 6–7 hours, add the chestnuts, dried sour plum, and brewed saffron infusion.
8. 8.Simmer for another 30 minutes until fully cooked. Serve hot with sumac, fresh onion, and bread.

Notes

• Before using a new clay pot for the first time, boil it with rendered lamb fat so the clay is seasoned.
• High heat at the beginning is essential to bring the foam to the surface quickly; otherwise, the scum may sink and cloud the broth.