Piti (food)

Piti

Piti soup
Type	Soup
Serving temperature	Hot
Main ingredients	Mutton, vegetables (tomatoes, potatoes, chickpeas)
Media: Piti

Piti is a soup in the cuisines of the South Caucasus, its bordering nations, and Central Asia, 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.^[1] In Armenia it is called putuk (Armenian: պուտուկ), the Armenian word for crock.