Over the past years, Azerbaijani cuisine has very firmly entered the menu of many restaurants. The recipes of traditional dishes are very simple. True gourmets and connoisseurs of oriental delicacies are always advised to try pilaf, dolma and, of course, pea piti soup. The recipe for this delicious dish is what we offer you to learn today.
If, as a rule, we begin the description of most recipes by listing the necessary ingredients, then not only products, but also dishes, play a very important role in the preparation of pity. Oriental housewives very responsibly and reverently approach the selection and purchase of ceramic pots, in which the traditional pea soup of the peoples of the Transcaucasus is prepared.
Key points for choosing pots
The first thing you should pay attention to is volume. Traditionally used dishes, the capacity of which is from 500 to 750 ml. It is also very important to pay attention to the neck of the pot. What it will be, the better. A small narrow neck is a reliable barrier to evaporating liquid. If the neck is too wide, then as a result, you can get not a soup, but well-stewed vegetables.
The second point, which is very important when choosing dishes for a drink recipe, is sound. Yes, it’s the sound of the experienced housewives who choose their “kitchen assistant”. If after a slight click on the wall of the pot you hear a clear, clear echo, then you have the result of quality production and proper firing.
We also pay attention to the thickness of the walls of the pot and the state of the glaze. A good dish for making Azerbaijani pea soup is a ceramic pot without rough spots, bubbles, chips and other defects.
So, the dishes are selected. We proceed to a detailed description of the preparation of piti. A recipe with a photo will help beginners not to get confused and make the dish right.
Meat selection
Like many other oriental first courses, lamb piti is prepared. The recipe, the type of meat and parts of the carcass may vary depending on the region (in some places the broth is cooked even from oxtails). However, in most cases, Azerbaijani housewives prefer lamb. Dishes prepared with beef or chicken broth have nothing to do with the traditional original recipe. For cooking, it is recommended to take meat from the brisket. Sometimes it can be ribs with the addition of kidneys.
Essential Ingredients
Today we are talking about the classic traditional recipe for piti, so if you want to touch the true oriental cuisine, you will have to find the right peas, good lamb, and even raw chestnuts.
Required:
- 280 g of mutton;
- 25 g fat tail fat;
- 2 onions;
- garlic, pepper, salt - to taste;
- 450 g of raw chestnuts;
- 780 g of peas
- 4 cherry plums.
How to make potty piti
The recipe for this dish always starts with pea noach. The preparation of this ingredient takes the greatest amount of time. After the peas have been carefully sorted, it must be soaked for 12-14 hours. Once you see that the peas are well swollen, you can remove the top shell from them. It is important to remember that only the bottom of the pea goes to the dish. To prepare, you will also need an acidic plum. In the original traditional recipe, it's cherry plum. It must be well washed, remove the bone.
Experienced housewives say that preparing an Azerbaijani dish takes at least 6-7 hours. It is very important to bring the meat to the correct consistency. Only the right condition of meat allows you to make the dish rich, nutritious, satisfying. As you know, lamb is not a chicken, it needs to be cooked for a sufficiently long time. If you already decided to cook a real Caucasian dish, then be patient.
An interesting nuance. All ingredients of the dish should be stacked in layers. The first is a layer of coarsely chopped onion. The lamb is washed, cut into portions and sent to the pot. This will be the second component of our impromptu culinary pyramid. Slightly add the meat and add ground black pepper.
The next step is a well-soaked scruff. After it comes time to add cherry plum. It is recommended to pre-cut into fairly small cubes. According to the classic recipe, piti is prepared on water, but you can use broth. Pour 1.5 cups of liquid into the pot and close the lid. Cookware is installed only in a well-heated oven. The initial temperature is 80-100 degrees, then the dish will be cooked at 190 degrees. It is important to understand that the water will evaporate, so after an hour we add a glass of water to each pot.
After 55 minutes, finely chopped garlic cloves can be added. Be sure to look at the amount of water. If it is not enough, top up again. Leave the soup for another 2 hours. Only at the last stage of cooking are spices and herbs added to the dishes. When the pot is removed from the oven, he is again given time to rest. Now it’s 10-15 minutes.
Pity recipe for the lazy
Agree, not every housewife likes to work with the oven. In this case, the crock-pot comes to the rescue. If you decide to be a little lazy on Sunday, but at the same time prepare a delicious oriental dish, then we proceed according to the following scheme:
- we send all the ingredients listed above to the multicooker bowl;
- add some fresh tomatoes or tomato paste;
- close the lid;
- set the mode "Extinguishing";
- after 1.5 hours we enjoy a delicious dish.
Right feed
It is very important not only to prepare the dish correctly, but also to serve it beautifully, given the traditions. According to the classical scheme, pea pity soup alone is not served. His neighbor on the table will definitely be onions marinated in wine vinegar. The onion is cut into large, wide rings. Armenian housewives, for example, take out chestnuts and a small portion of peas at the cooking stage, chop them in mashed potatoes and serve in a separate bowl. The use of such herbs as dill, basil or fresh parsley is welcomed and favorably allowed. Some oriental housewives add a few sprigs of mint, small slices of tomatoes and pickles.
There is an option when in a separate bowl hot beef broth is served. Fried kurdyuk is laid out on bread. Pitya soup is eaten in the bite with flavored fatty bread, washed down with a rich broth. Do not worry that you eat a lot of garlic and onions. Forget about the bad breath. Petey is a weekend meal. Even the smell of garlic on Sunday is not a hindrance to a good rest.