Şəki Piti
Background and History of Şəki Piti
Şəki Piti is a traditional Azerbaijani dish that originates from the town of Şəki. Nestled in the northwestern part of Azerbaijan, Şəki is renowned for its rich culinary heritage and exquisite landscapes. This dish is a quintessential part of Şəki’s culture, with a history that traces back hundreds of years. Şəki Piti showcases the flavors and ingredients native to the region, embodying centuries-old cooking traditions. The recipe has been passed down through generations and is celebrated for its hearty and comforting nature. Traditionally, this dish is cooked in a special earthenware pot, which imparts a unique flavor and keeps all the ingredients tender and aromatic.
Ingredients
Preparation Steps
Step 1: Soak Chickpeas
Before embarking on the cooking, start by soaking the chickpeas overnight. This will soften them and reduce the cooking time required the next day.
Step 2: Prepare the Ingredients
Dice the onions and peel the potatoes. Crush the garlic. Cut the lamb into large chunks.
Cooking Process
Step 3: Layer the Ingredients
In a large earthenware or heavy pot, place the soaked chickpeas at the bottom. Add the chunks of lamb on top.
Step 4: Add Vegetables
Layer the diced onions, peeled potatoes, and crushed garlic over the lamb.
Step 5: Season the Pot
Add the saffron, turmeric, salt, and black pepper. Place some dried plums for a hint of sweetness.
Step 6: Cook Slowly
Pour water into the pot, just enough to cover all the ingredients. Cover the pot and simmer gently over low heat for about 3 to 4 hours. Check the cooking timer to ensure all elements meld together perfectly.
How to Enjoy Şəki Piti
Şəki Piti is best enjoyed warm and fresh out of the pot. Traditionally, it is served along with fresh bread, allowing diners to soak up the rich, flavorful broth. The visual appeal of the dish, combined with its aromatic flavors, makes Şəki Piti a centerpiece at any Azerbaijani feast, ideal for sharing with family and friends.