Piti
Armenian dish with meat and chickpeas
Nº Q7198960 ★★★
Rare · Savoirs
Piti
Armenian dish with meat and chickpeas
Piti is a soup in the cuisines of the South Caucasus and its bordering nations, 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.
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Médiane 7 j
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Ventes 30 j
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Fourchette 30 j
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Texte en anglais Pas encore d'article dans ta langue : extrait en anglais.
Piti is a soup in the cuisines of the South Caucasus and its bordering nations, 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. Piti is a variety of abgoosht, particularly popular in Iran. In Armenia, it is called putuk (Armenian: պուտուկ), the Armenian word for crock.
Texte : Wikipédia en anglais, CC BY-SA 4.0. · Image : Tərxan Paşazadə (CC BY-SA 3.0) ·
