Soups
Piti
Sheki, Azerbaijan
Lamb, chickpeas, chestnuts, saffron and a lump of tail fat sealed in an individual clay crock and baked overnight; drunk as broth first, then mashed with bread as a second course.
Original eatfuls sticker artwork
What it is
A closer look at Piti.
Lamb, chickpeas, chestnuts, saffron and a lump of tail fat sealed in an individual clay crock and baked overnight; drunk as broth first, then mashed with bread as a second course.
What to look for
Know it when you find it.
It is eaten in two stages from the same pot, and Sheki is where to eat it. The tail fat should melt into the broth and be scooped out before mashing.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Piti.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
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