Piti (food)
 Piti soup | |
| Type | Soup |
|---|---|
| Place of origin | Azerbaijan, Iran(ancient Persia) known as abgusht |
| Region or state | Shaki |
| Serving temperature | Hot |
| Main ingredients | Mutton, vegetables (tomatoes, potatoes, chickpeas) |
Piti also known as abgusht in persian is a soup in the cuisine of the Azerbaijan, and is 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, 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.
Ingredients[edit]
The main ingredients of piti are mutton, tail fat, chickpeas, potato, onions, dried alycha or other kinds of cherry plum and saffron. Meat is gradually simmered with already 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.[1][2][3]
In Azerbaijan, 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.[4][5][6][7]
Shaki piti[edit]
Shaki piti uses boiled chestnuts.[1] It is cooked in an pot.[8] Firstly, chickpeas, mutton and tail fat are put in the pots. After that water is added and the dish gets cooked.[5][7]
See also[edit]
Sources[edit]
- V.V. Pokhlebkin, National Cuisines of the Peoples of the Soviet Union, Tsentrpoligraf Publ. House, 1978 (in Russian); English edition: V.V. Pokhlebkin, Russian Delight: A Cookbook of the Soviet People, London: Pan Books, 1978
References[edit]
- ^ a b 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.
- ^ Noble, John; Kohn, Michael; Systermans, Danielle (2012). Georgia, Armenia & Azerbaijan (Travel guide). Lonely Planet. p. 242. ISBN 978-1741794038.
- ^ a b "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.
- ^ a b "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.
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