Piti Piti 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.

Tasty, flavourful and nourishing piti is traditionally cooked in earthenware pots called chanag, kyupe or dopu. There are so many variations from the Balkans, Moldova, Georgia and Mediterranean countries that the name is more an idea of a recipe, rather than a named stew or soup. The etymology of the name is derived from the Turkic word bitdi, which means the end of need to eat any more food. The secret to a good piti is long, slow cooking. It is usually served in two courses: the clear soup, served with flatbread (lavash) and then the solid ingredients.

Piti Piti Piti

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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.[2][3][4]

In Azerbaijan, piti is eaten in two steps. First, bread is crumpled in the additional plate and sprinkled with a purple mix of spices. Then, the broth is poured over it and the resulting mixture is consumed as a hearty soup. Second, more crumpled bread is added to the same plate and the remainder of the Piti (the lump of mutton fat, the meat and the vegetables) is poured over, sprinkled with the same spices, mixed together so as to break down the fat and then eaten.[5][6][7]

Our favorite dish was the house specialty, piti. Chickpeas, suckling lamb, tail fat, a bit of tomato, and saffron are baked for many hours in enameled cups. The flavors mingle and meld, and the chickpeas become thoroughly infused with saffron-and-meat essence.

After we returned home to Kuala Lumpur I found a recipe for a piti -- described as 'individual lamb stews' -- in the Azerbaijan section of Culinaria Russia. Unlike Kristal's version of piti the book's version includes potatoes and dried sour cherries, prunes or dried cherries and is eaten sprinkled with dried mint and sumac. But otherwise it's essentially the same dish of meat and chickpeas, and it's served the same way, soup and solids in two separate bowls (sans lavash).

Robin, the piti looks like the Turkish version of dizi or aabgoosht, which is an iconic Persian dish. The Persian dish is made with beef or lamb, chickpeas, potatoes, tomatoes and saffron and is baked in the oven in small aluminium or enamelled vessels.

Hi Thalassa, thanks for that. Very interesting! I'm betting though that this piti is more likely a variation on the Armenian dish or the Azerbaijani dish that carpetblogger mentions above -- bec of the history of Russian occupation in Kars. Much of the food there bore Armenian-ish influences (well why not it's right across the border). But now I am wondering if the Armenian dish is itself a variation on dizi. (I'm going to google that dish right now.)

I am fascinated by these types of culinary connections ... pls feel free to add your insights from a Persian food perspective on other posts!

rereading this post, was looking for a good chickpea stew recipe. Although the piti does seem to have a bit of Persian influence with the use of saffron, the only similar recipe I have is a Moroccan one using turmeric. It is of course served on top of a pile of couscous and not lavash bread. Like the commenter above, it seems reasonable to believe that Persian cuisine influenced these dishes. Love your description of the food in this post and wish one day to visit these places...

I lived on Guam from 63 to 70 going to Old Piti. New piti had just been built. My father was on the Proteus after running the Mighty Mouse Tugboat.We were there when Guam Bear delivering our Christmas gifts was struck by another bessel, My dad was in charge of towing it out and sinking it, I have videos of the sinking,

hi im mark and i lived on guam from 1969-1973 i live on north tipalao itnot a road its a area there is also south tipalao i lived on pacific ave nrth tp ,went t piti one year and a half then went to agat jr. high from 71-73 (witch is now called oceanview middle school

Would you say jhana is caused by resistance? I have the idea that it is a pleasure that comes from releasing tension by relaxing instead of reacting to resistance. The continuous resistance creates continuous tension to relax into. I base that idea on a few tiny experiences where I was able to stay present instead of reacting and experienced piti while doing so.

Snow Leopard, located in the Spiti Valley outside the village of Morang, got its name from the cat tracks that Novak and Delap encountered at the base of the massive frozen waterfall, which is over 14,000 feet (4267m) in elevation at its top.

We chose to visit the Spiti Valley and the village of Kaza during what would be the first ice fest in the region. Our goal was to contribute gear and our teaching experience and also to team up with local Indians to explore new ice lines. e24fc04721