In depth
Piti is considered a Sheki dish but is famous across Azerbaijan. Each portion is cooked in its own clay pot — a "pitiqab" — and served in the same pot. Cook time runs 4–6 hours, so restaurants set piti to simmer the night before.
History and origin
The word "piti" comes from an old Turkic word meaning "bowl." It's the gastronomic identity of Sheki, mentioned in 19th-century travelers' accounts.
Ingredients
- Lamb (on the bone)
- Chickpeas (soaked overnight)
- Dried sour plums (alça)
- Tail fat
- Onion, garlic
- Saffron, black pepper
- Salt
Preparation
All ingredients go into a pitiqab, covered with water and a tight lid. Slow-cooks 4–6 hours. Eaten in two stages: first the broth is poured into a separate bowl and eaten with dry bread, then the thick part (meat-chickpea-fat) is eaten.
Varieties
Sheki piti (classic), Nakhchivan piti (more heavily spiced), Lankaran piti (milder).
Frequently asked questions
Why cook piti in a clay pot?
Clay holds a steady low heat and traps steam. The long simmer pulls out the full flavor of the ingredients. Metal pots don't produce the same taste.
Why is piti eaten in two stages?
The broth is light, the solid part rich. Drinking the broth first eases digestion before the heavy meat-chickpea portion arrives. It's culinary tradition.
Is piti ready in restaurants or do I order ahead?
Most places ask you to order piti the day before because of the long cook time. Sheki restaurants and a few classic Baku spots (Firuzə, Şirvanşah) serve it regularly.
Is piti a medieval dish?
Yes — written records date to the 16th–17th centuries. Sheki sat on the old Caucasus trade road, and piti was ideal travelers' food.