Piti is one of the most famous dishes of Sheki cuisine. In Sheki, this dish is eaten separately from the grain and the broth. One of the rules for the correct preparation of piti is to cook it in a clay pot.

Ingredients:

- 500 g boneless lamb meat
- 200 g tail
- 150 g of peas
- 150 g of chestnuts
- 100 g of albukhara
- 2 medium-sized onions
- saffron
- red onion
- sumac
- salt, pepper

Preparation:
Peas are pre-soaked for better cooking. Lamb meat is cut into medium-sized pieces. The water of the peas is filtered and collected in an earthenware container. Chopped meat is piled on it, broth or water is filtered, and it is put to cook on the fire. A little later, chopped onion is added to the pomegranate, and after it starts to boil, cleaned chestnuts, albukhara, saffron are added, salt and pepper are sprinkled to taste. It is cooked on high heat for 2-3 hours.

Tip:
You can also add small potatoes to pita according to your wish. When piti is served, it must be served with sumac and chopped red onion.