The main ingredients of piti are
mutton,
tail fat,
chickpeas, potato, onions, dried
alycha or other kinds of
cherry plum and
saffron. Meat is gradually simmered with already soaked
chickpeas in piti-pots. Potatoes, onions,
alycha and
saffron infusion are added 30 minutes before the meal is ready.
Sumac powder is also served separately. In
Armenia, putuk (
Armenian word for crock) is traditionally served directly in the clay pot in which it was cooked. The soup is often accompanied by an Armenian leavened bread called
matnakash, which can be dipped into the broth. In some regions, the soup is consumed in two steps. Firstly, the broth is served with the bread, and secondly the meat gets added to the broth and the side dish gets served. The main ingredients include lamb meat, mutton, tail fat
chickpeas, potatoes, onions, dried
alycha and
saffron. In
Azerbaijan, piti is eaten in two steps. Firstly, bread is crumpled on a plate and then spiced. After that, the broth is poured over it. Secondly, more crumpled bread is added to the plate and the remainder of the Piti (mutton fat, meat and vegetables) are poured over, mixed together, and eaten.
Shaki piti Shaki piti uses boiled
chestnuts. First, chickpeas, mutton and tail fat are put in the pots. After that, water is added and the dish is cooked. ==See also==