Piti Soup [Azerbaijan]

Ingredients:

Lamb, preferably on bone and with fat, 1 piece per portion

Potatoes, large, 1 per portion

Chickpeas app. 25 gr. per portion

1 medium size onion

Cherry plums (optional)

some turmeric,

salt and pepper

Steps :

§    Soak chickpeas in water over night and half-cook it in the morning.

§    Wash the lamb, put in a pot and poor water over till it covers the meat.

§    Add one whole onion.

§    Cook on medium heat.

§    Skim the foam when it appears.

§    It is important as the soup must be clear. Season.

§    Lamb takes long to cook, so it may take about an hour (depending on how young the animal was. It took me one hour).

§    Check that lamb is cooked using a fork or a knife.

§    When meat is cooked, remove the onion.

§    It is used to absorb the smell of the lamb.

§    Peel and add potatoes.

§    Add turmeric on the edge of a knife, semi-cooked chickpeas and cherry plums (optional).

§    Leave everything to simmer until potato and chickpeas are cooked.

§    Add half a teaspoon of tomato puree (you can also use finely chopped tomato but puree is preferable).

§    Cook for another 5-10 minutes.

§    Serve with lavash or bread and pickles.