Piti (food)
Encyclopedia
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).
Caucasus
The Caucasus, also Caucas or Caucasia , is a geopolitical region at the border of Europe and Asia, and situated between the Black and the Caspian sea...
and Central Asia
Central Asia
Central Asia is a core region of the Asian continent from the Caspian Sea in the west, China in the east, Afghanistan in the south, and Russia in the north...
prepared in the oven in individual crocks
Crock (dishware)
A crock is a pottery container sometimes used for food and water, synonymous with the word pot, and sometimes used for chemicals. Derivative terms include crockery and crock-pot.A gypsy's crock is a cooking pot.-External links:...
with a glazed
Ceramic glaze
Glaze is a layer or coating of a vitreous substance which has been fired to fuse to a ceramic object to color, decorate, strengthen or waterproof it.-Use:...
interior (called piti in Turkic languages
Turkic languages
The Turkic languages constitute a language family of at least thirty five languages, spoken by Turkic peoples across a vast area from Eastern Europe and the Mediterranean to Siberia and Western China, and are considered to be part of the proposed Altaic language family.Turkic languages are spoken...
). 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
Cuisine of Azerbaijan
Azerbaijani cuisine refers to the cooking styles and dishes with origins in the nation of Azerbaijan and prepared by Azerbaijani people around the world. Throughout the centuries, Azerbaijani cuisine has been influenced by the foods of different cultures, though at the same time, it remained...
, Iran (where it is mostly called Dizi or Abgusht
Abgoosht
Ābgūsht , is a Persian stew. It is also called Dizi, which refers to the traditional stone crocks it is served in. Ābgūsht is usually made with lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime. . Other variations exist in the beans used, such as kidney beans and...
), Tajikistan
Cuisine of Tajikistan
Tajik cuisine, the traditional cuisine of Tajikistan, has much in common with Russian Iranian, Afghan and Uzbek cuisines. Plov , also called osh , is the national dish in Tajikistan, as in other countries in the region. Green tea is the national drink...
, and Armenia (where it is called putuk from the Armenian
Armenian language
The Armenian language is an Indo-European language spoken by the Armenian people. It is the official language of the Republic of Armenia as well as in the region of Nagorno-Karabakh. The language is also widely spoken by Armenian communities in the Armenian diaspora...
word for crock).