Mutton Bozartma and Piti Soup: Two dishes of Soviet Azerbaijan

Mutton Bozartma

From the Soviet Press, 1962:

ΑN OLD Eastern saying has it that generosity paves the heaven. Generosity is the distinguishing feature of the peoples of the Caucasian Soviet republics, particularly the Azerbaijanians. Here are recipes for preparing two of the most popular Azerbaijanian dishes, piti soup and mutton bozartma:

Mutton Bozartma

One portion of this dish made of: 1 lb. mutton, 1/2 oz . butter, 1/2 oz. onion, 3 1/2 oz. tomato, 1/2 oz. myrobalan plum , 1/2 oz. greens ( dill or of mint ), pinch of black pepper, pinch of salt

The mutton is cut up into pieces, salted, sprinkled with pepper and fried in a pan. The vegetables are fried simultaneously another pan. Then the meat and vegetables are put into a sauce pan and stewed until tender. Garnish with greens before serving.

Piti Soup:

Needed for one portion: 1/2 mutton; 1/2 lb. oz. large peas; 1 1/2 oz. mutton fat; 1/2 oz. onion, sliced; 3 1/2 oz. potatoes; 1/2 oz. myrobalan plums; pinch of black pepper, pinch of saffron, pinch of salt.

The soup is cooked in an earthen pot or a saucepan. The mutton is cut up into pieces and boiled along with the peas, which have been soaked. The scum is removed with a skimmer. The onion, salt, pepper, potatoes, washed myrobalan plums and chopped up fat and saffron are added 20 minutes before the meat is done.

Butter and tomatoes may be substituted for mutton fat and saffron.