Piti - Azerbaijan Lamb Soup

     This post is going to be short and sweet with so many life events going on, but I couldn't miss this months' country. As I was researching the country I found so many, many, delicious recipes I can't wait to try. This week I have two catering events, 300 formal dresses to manage at a pop-up, family in town, and a trip to Boston next week. I am so excited, but really I wish I was going to Azerbaijan. 

     The food looked fascinating, based on proximity it's no surprise but the food is a mix of the wonderful and fresh flavors of the Middle East and the hearty cuisine of Eastern Europe. And it tastes amazing, the flavors are so beautiful. The lamb meat with the bone adds so much flavor and is like nothing else and makes a beautiful broth that needs little else. It was delightful with crusty bread and cultured butter. 

     With such great flavors, the ingredients and method are so very simple. But it is well worth it. The lamb is just something else and it is wonderful. You could try it with beef, but I don't recommend it; the lamb is light and rich at the same time and so very nice. 

     Check out all the wonderful Azerbijan dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!  

• Pandemonium Noshery: Lamb Piti 
• Sneha's Recipe: Qutab / Kutab – Azerbaijan Stuffed Flatbread
• A Day in the Life on the Farm: Shirin Chorek 
• Amy's Cooking Adventures: Sweet Turmeric Milk Bread (Shirin Chorek) 
• Culinary Cam: Üç Bacı (Three Sisters) - Azerbaijani Dolma

Lamb Soup Recipe

3 bone-in lamb chops

1 onion, chopped

8 c. chicken stock

1 can garbanzo beans, brained

1 large potatoes, peeled and chopped

1 large tomato, grated

1/4 tsp freshly cracked black pepper

Add the lamb chops to a pot and cover with water. Simmer for 5 minutes and remove the meat from the pot and drain the liquid. Add the lamb back to the pan and cover with the chicken broth. Add the chopped onion, grated tomato, and black pepper. Cover and simmer for 2-3 hours, or until the meat is fairly tender but not falling apart. 

Add the drained chicken peans and potatoes. Simmer until the potatoes are cooked. Taste and adjust for salt and pepper. 

Serve with fresh parsley or mint and crusty bread.