SHEKI PITI
Sheki: The destination that brings history and tourism values together
BRIEF DESCRIPTION
Piti, a renowned traditional dish made from mutton in Sheki, undergoes slow oven cooking for a minimum of 8 hours before being served in clay pots. Although traditionally a winter dish, it is also prepared in the summer due to its popularity among visitors. Sheki Piti holds a coveted spot in the top 10 list of foods in Azerbaijan.
Shaki Piti is specific because boiled chestnuts are used instead of potato.
Shaki Piti is specific because boiled chestnuts are used instead of potato.
WHAT WE LOVE ABOUT IT
Sheki Piti is exclusively prepared in this part of Azerbaijan using a special cooking style.
It is cooked in a well-used earthenware pot called "dopu." Firstly, chickpeas are placed in the ceramic pots, then small pieces of mutton are added. The top layer is salted tail fat. After all of this, water is poured to the pot. Piti is cooked in 8–9 hours.
It is cooked in a well-used earthenware pot called "dopu." Firstly, chickpeas are placed in the ceramic pots, then small pieces of mutton are added. The top layer is salted tail fat. After all of this, water is poured to the pot. Piti is cooked in 8–9 hours.
IT IS IMPORTANT BECAUSE
Sheki Piti maintains its status as one of the best-known foods, representing both national and regional culinary traditions. It remains a top culinary example for the local people in Azerbaijan.
SPECIAL TIPS
In Azerbaijan, the consumption of piti involves a two-step process. Initially, bread is crumpled on an additional plate and adorned with a blend of purple spices. Subsequently, the broth is poured over the bread, creating a robust soup that is enjoyed. In the second step, more crumpled bread is introduced to the same plate, and the remaining components of the piti (including the lump of mutton fat, meat, and vegetables) are poured over it. The mixture is then sprinkled with the same spices, thoroughly mixed to break down the fat, and consumed.
