Piti (food)

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Shaki piti.jpg
Azerbaijani shaki piti
Type Soup
Main ingredients Mutton, vegetables (tomatoes, potatoes, chickpeas)
Cookbook: Piti  Media: Piti

Piti is a soup in the cuisines of the Caucasus, it's bordering nations, and Central Asia, and is prepared in the oven in individual crocks with a glazed interior (called piti in Turkic languages)[citation needed]. 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,[citation needed] and Armenia (where it is called putuk from the Armenian word for crock).

See also[edit]