Ingredients with Measurements:
- 1 lb lamb meat, cubed
- 1 large onion, chopped
- 2 medium eggplants, cubed
- 1 cup chickpeas, soaked overnight
- 1 tbsp tomato paste
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 6 cups water
- 2 eggs
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. In a large pot, add the lamb meat and enough water to cover it. Bring to a boil and let it simmer for 10 minutes.
2. Remove the meat from the pot and discard the water. Rinse the pot and return the meat to it.
3. Add the chopped onion, cubed eggplants, and soaked chickpeas to the pot.
4. In a small bowl, mix together the tomato paste, salt, black pepper, turmeric, cumin, coriander, and paprika. Add this mixture to the pot and stir well.
5. Pour 6 cups of water into the pot and stir again.
6. Cover the pot with a lid and let it simmer for 1 hour over medium-low heat.
7. In a skillet, fry 2 eggs until they are cooked to your liking.
8. Serve the piti in bowls and top each bowl with a fried egg.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium-low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 425
Fat per serving: 14g
Carbohydrates per serving: 38g
Protein per serving: 36g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken.
- Chickpeas can be substituted with any other type of legume.
- Eggplants can be substituted with zucchini or squash.
Variations:
- Add diced potatoes to the pot for a heartier meal.
- Use vegetable broth instead of water for a vegetarian version.
- Add chopped fresh herbs, such as parsley or cilantro, for extra flavor.
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time.
- Cut the eggplants into small cubes to ensure they cook evenly.
- Use a non-stick skillet to fry the eggs for easy cleanup.
Storage instructions:
Store leftover piti in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the piti in a pot over medium heat until heated through.
Presentation ideas:
Serve the piti in bowls and top each bowl with a fried egg.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the piti is too thick, add more water to the pot.
- If the piti is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure the lamb meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Piti is a traditional Azerbaijani soup that is typically made with lamb meat, chickpeas, and vegetables.
Flavor profiles:
The piti has a rich and hearty flavor with a hint of spice from the cumin and paprika.
Serving suggestions:
Serve the piti in bowls and top each bowl with a fried egg.
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Region: Moroccan