Piti (food)
Piti | |
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Azerbaijani shaki piti | |
Type | Soup |
Main ingredients | Mutton, vegetables (tomatoes, potatoes, chickpeas) |
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Piti is a soup in cuisines of Caucasus and Central Asia prepared in the oven in individual crocks with a glazed interior (called piti in Turkic languages). It is made with mutton and vegetables (tomatoes, potatoes, chickpeas), infused with saffron water to add flavour and colour, 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 vegs) and second (meat) course meal.
Piti is particularly popular in Azerbaijan, Iran (where it is mostly called Dizi or Abgusht), Tajikistan, and Armenia (where it is called putuk from the Armenian word for crock).
See also
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Wikimedia Commons has media related to Piti (food). |
- Chanakhi
- Đuveč
- List of soups
References
- V.V. Pokhlebkin, National Cuisines of the Peoples of the Soviet Union, Tsentrpoligraf Publ. House, 1978 (Russian); English edition: V.V. Pokhlebkin, Russian Delight: A Cookbook of the Soviet People, London: Pan Books, 1978