Piti (food)
Piti is a soup eaten in the South Caucasus and nearby and in Central Asia. It is cooked in the oven in individual glazed pots. They are called piti in Turkic languages. The soup is made with mutton and vegetables (tomatoes, potatoes, chickpeas) in saffron water to add flavour and colour. It is covered by a lump of fat, and cooked in a sealed pot. Piti is served in the pot, usually with another plate for eating the meat apart from the liquid. They may be eaten separately as a first course (soup with veg.) and second (meat) course.
 Piti soup | |
| Type | Soup |
|---|---|
| Serving temperature | Hot |
| Main ingredients | Mutton, vegetables (tomatoes, potatoes, chickpeas) |
Piti is a kind of abgoosht, popular in Iran.[1] In Armenia it is called putuk, the Armenian word for pot.
Ingredients
changeThe main ingredients of piti are mutton, tail fat, chickpeas, potato, onions, dried alycha or other kinds of cherry plum and saffron. Meat is simmered with soaked chickpeas in piti-pots. Potatoes, onions, alycha and saffron infusion are added 30 minutes before the meal is ready. Sumac powder is also served separately.[2][3][4]
In Armenia, putuk (Armenian word for pot[5]) is served in the clay pot in which it was cooked. The soup is often served with an Armenian leavened bread called matnakash. The bread can be dipped into the broth. In some regions, the soup is eaten in two steps. First, the broth is served with the bread, and then the meat gets added to the broth and the side dish gets served. The main ingredients include lamb meat, mutton, tail fat chickpeas, potatoes, onions, dried alycha and saffron.[6][7]
In Azerbaijan, piti is eaten in two steps. Firstly, bread is crumpled on a plate and spiced. Then the broth is poured over it. Secondly, more crumpled bread is added to the plate and the rest of the mutton fat, meat and vegetables are poured over it, mixed together, and eaten.[8][9][10][11]
Shaki piti
change
Shaki piti uses boiled chestnuts.[2] It is cooked in an pot.[12] Firstly, chickpeas, mutton and tail fat are put in the pots. Then water is added and the dish gets cooked.[9][11]
Related pages
changeSources
change- V.V. Pokhlebkin, National Cuisines of the Peoples of the Soviet Union Archived 2011-07-23 at the Wayback Machine, Tsentrpoligraf Publ. House, 1978 (in Russian); English edition: V.V. Pokhlebkin, Russian Delight: A Cookbook of the Soviet People, London: Pan Books, 1978
References
change- ↑ "غذاعای محلی آذربایجان". Buyqoosh. Archived from the original on 2023-01-19. Retrieved 2024-03-22.
- ↑ 2.0 2.1 Ahmedov, Ahmed-Jabir (1986). Azərbaycan kulinariyası, Азербайджанская кулинария, Azerbaijan Cookery - cookbook, in Azeri, Russian & English. Baku: Ishig. pp. 34, 36.
- ↑ "Main dishes". www.azerbaijans.com. Retrieved 2018-12-03.
- ↑ "What a pity not to taste Piti". AzerNews.az. 2015-02-09. Retrieved 2018-12-03.
- ↑ "պուտուկ". Wiktionary.
- ↑ Petrosian, I.; Underwood, D. (2006). Armenian Food: Fact, Fiction & Folklore. Armenian Research Center collection. Yerkir Publishing. p. 47. ISBN 978-1-4116-9865-9. Retrieved 11 December 2019.
- ↑ "Putuk aka soup with mutton and chickpeas".
- ↑ Noble, John; Kohn, Michael; Systermans, Danielle (2012). Georgia, Armenia & Azerbaijan (Travel guide). Lonely Planet. p. 242. ISBN 978-1741794038.
- ↑ 9.0 9.1 "A tasty journey through Azerbaijan: Sheki and Ganja cuisine". Azerbaijan State News Agency. Retrieved 2018-12-03.
- ↑ "8.3 Meat Stew - Piti". Azerbaijan International Magazine. Autumn 2000. Retrieved 2018-12-03.
- ↑ 11.0 11.1 "Piti, a rich taste of Azerbaijan". euronews. 2018-08-27. Retrieved 2018-12-03.
- ↑ "Magic Pot of Piti". Visions of Azerbaijan Magazine. Retrieved 2018-12-03.