Ethnic Cuisine PITI 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 receipe, rater that a named stew or soup. The etymology of the name is derived from the Turkic word bitdi, which means the 'end of festivity'. The stew is so  nourishing and filling that anyone who finishes eating this dish says 'bitdi', meaning that there is no 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.