World Flavors Cookbook

Piti (Chickpea and Lamb Stew)

A rich, slow-cooked stew of lamb, chickpeas, and chestnuts, prepared and served in individual clay crocks.

Cuisine: Azerbaijan

Ingredients

• 1 kg fatty lamb
• 2 cups chickpeas (soaked)
• 1 cup chestnuts
• 1/2 cup tail fat (lyumb)
• Onions, saffron, sumac, dried plums (alcha)

Instructions

1. 1. Place lamb, tail fat, chickpeas, and onions in individual clay pots (dopu). 2. Add saffron water and a few dried plums. 3. Fill with water and cook in a slow oven or near hot coals for 6-8 hours. 4. To eat: first, crumble bread into a bowl and pour the broth over it. Then, mash the meat and chickpeas in the pot and eat as a second course.