About this Dish
A rich lamb and chickpea stew slow-cooked and served in individual clay pots.
History & Origin
Piti is cooked and served in the same small clay pot it's simmered in, traditionally eaten in two courses — the broth first, then the meat and chickpeas.
IngredientsServes 3
🥩Bone-in lamb shoulder or neck, 800g cut into large chunks
🫘Dried chickpeas, 200g soaked overnight
🧅Yellow onions, 2 large finely sliced
🥔Waxy potatoes, 3 medium cut into quarters
🍅Dried sour plums (alycha) or 1 tbsp sumac, 6-8 pieces
🧈Sheep tail fat (or butter), 50g cut into small cubes
🌿Fresh dill and parsley, small bunch each roughly chopped
🧂Salt and freshly ground black pepper, to taste
💧Hot water or light lamb broth, approximately 1 litre
🫙Saffron, a generous pinch steeped in 3 tbsp hot water
Method
1
Drain and rinse your soaked chickpeas. Divide the sliced onions equally between 4 individual clay pots or one large deep casserole dish.2
Layer the lamb chunks over the onions in each pot, then add the chickpeas and a few cubes of sheep tail fat or butter on top. The fat will melt down into the stew as it cooks, giving it incredible richness.3
Add the sour plums or sprinkle in the sumac, then nestle the potato quarters around the meat. Season generously with salt and black pepper.4
Pour enough hot water or broth into each pot to just cover the ingredients. Add the saffron water evenly across the pots for a beautiful golden colour and floral aroma.5
Cover each pot tightly with a lid or seal with foil. Place in an oven preheated to 160°C (320°F) and cook low and slow for 3 to 3.5 hours until the lamb is falling off the bone and the chickpeas are completely tender.6
Remove the lids for the final 20 minutes to allow the top to colour slightly. Scatter fresh dill and parsley over each pot before serving straight to the table, making sure each person gets their own individual pot.7
Serve with fresh flatbread for dipping and a side of thinly sliced raw onion sprinkled with sumac, which is traditional alongside Piti.User Reviews
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