 Piti soup | |
| Type | Soup |
|---|---|
| Region or state | South Caucasus |
| Serving temperature | Hot |
| Main ingredients | Mutton,vegetables (tomatoes,potatoes,chickpeas) |
Piti is a soup in the cuisines of theSouth Caucasus, its bordering nations, andCentral Asia, and is prepared in the oven in individualcrocks with aglazed interior (calledpiti inTurkic languages). It is made withmutton andvegetables (tomatoes,potatoes,chickpeas), infused withsaffron water to add flavour and colour, all covered by a lump of fat, and cooked in a sealed crock. Piti is served in the crock, usually accompanied by an additional plate for "disassembling" the meat and the liquid part with vegetables, which may be eaten separately as the first (soup with veg.) and second (meat) course meal.
Piti is a variety ofabgoosht, particularly popular inIran.[1] InArmenia, it is calledputuk (Armenian:պուտուկ), the Armenian word for crock.
The main ingredients of piti aremutton,tail fat,chickpeas, potato, onions, driedalycha or other kinds ofcherry plum andsaffron. Meat is gradually simmered with already soakedchickpeas in piti-pots. Potatoes, onions,alycha andsaffron infusion are added 30 minutes before the meal is ready.Sumac powder is also served separately.[2][3][4]
InArmenia, putuk (Armenian word for crock[5]) is traditionally served directly in the clay pot in which it was cooked. The soup is often accompanied by an Armenian leavened bread calledmatnakash, which can be dipped into the broth. In some regions, the soup is consumed in two steps. Firstly, the broth is served with the bread, and secondly the meat gets added to the broth and the side dish gets served. The main ingredients include lamb meat, mutton, tail fatchickpeas, potatoes, onions, driedalycha andsaffron.[6][7]
InAzerbaijan, piti is eaten in two steps. Firstly, bread is crumpled on a plate and then spiced. After that, the broth is poured over it. Secondly, more crumpled bread is added to the plate and the remainder of the Piti (mutton fat, meat and vegetables) are poured over, mixed together, and eaten.[8][9][10][11]
Shaki piti uses boiledchestnuts.[2] It is cooked in an pot.[12] Firstly, chickpeas, mutton and tail fat are put in the pots. After that water is added and the dish gets cooked.[9][11]
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