Английская Википедия:Abgoosht
Шаблон:Short description Шаблон:Infobox food
Abgoosht (Шаблон:Lang-fa Âbgušt, Шаблон:IPA-fa; literally "meat broth") is an Iranian stew. It is also called dizi (Шаблон:Lang-fa, Шаблон:IPA-fa), which refers to the traditional stoneware crocks it is served in. Some describe it as a "hearty mutton Persian soup thickened with chickpeas."[1]
Preparation
Ābgoosht is usually made with lamb, chickpeas, white beans, onion, potatoes, tomatoes, turmeric, and dried lime. Other variations exist in the beans used, such as kidney beans and black-eyed peas.[2] The ingredients are combined and cooked until done, at which point the dish is strained. The solids are mashed as gusht kubideh (Шаблон:Lang-fa, literally "mashed meat") and served with the broth, but in a separate dish, along with flatbread. The popular Azerbaijani dish piti is a variety of abgoosht and encompasses many similar dishes in the region. [3]
Variations
Assyrian abgoosht
Assyrians of northwestern Iran, particularly surrounding Urmia, traditionally make abgoosht using beef, lime, kidney beans, and chickpeas, which is served in a lime broth with potatoes and eaten with onions and lavasha (an Assyrian bread) on the side. Assyrians typically make abgoosht in the winter. The regional pronunciation is "abgoosh", without the 't' (Шаблон:Lang).
Armenian abgoosht
A similar dish in Armenia is also called abgoosht. The difference is that in Armenia beef rather than lamb is used.[4]
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Abgoosht with various side dishes in Armenia
Piti (Caucasus and Central Asia)
Piti (or putuk) is a variation of abgoosht in the cuisines of the Caucasus and Central Asia.
See also
- Bozbash
- Armenian cuisine
- Assyrian cuisine
- Iranian cuisine
- Goulash
- List of lamb dishes
- Stock (food)
- Шаблон:Portal-inline
References
External links
