Armenian Lamb Soup in Clay Pots (Putuk)
պուտուկ putukSay it: poo-TOOK
Putuk reaches the table in the same small clay pot used for baking, often still covered and hot. Inside are lamb chunks, chickpeas, and potatoes that have spent hours in an oven or tonir, giving the broth a deep, savory character and the meat a soft texture. In Armenia it is a cold-weather centerpiece, and its practical appeal is portioned cooking: each diner gets a sealed pot, with nothing more needed at the end than fresh herbs and bread.
Armenian Lamb Soup in Clay Pots (Putuk)
պուտուկ, putuk
Pronounced poo-TOOK
- Serves
- 6
- Prep
- 40 min
- Cook
- 3 hr
- Total
- 3 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For serving (optional)
Method
If the chickpeas were not soaked ahead, put them in a bowl, cover with water, and leave for 8 hours or overnight; drain before use. Heat the oven to 350°F (175°C). For unglazed clay pots, submerge them in cold water for 15 minutes, then drain so they are less likely to crack.
Dry the lamb with paper towels, then sprinkle with 1 tsp of the salt and the black pepper. Warm the oil in a wide skillet over medium-high heat. Sear the lamb in several batches until browned on all sides, 6–8 minutes altogether, and move it to a plate.
Lower the burner to medium. Put the onions in the skillet and stir until they soften and take on a golden color, 6–7 minutes. Add the tomato paste and paprika, cook for 1 minute, then pour in 1 cup (240 ml) of the hot water. Scrape the browned bits from the pan bottom and take the skillet off the heat.
Spoon the lamb, chickpeas, and potatoes into six individual clay pots or ovenproof bowls, dividing them evenly. Top with the onion mixture and its liquid. Pour in enough of the remaining hot water to stop 1/2 inch (1 cm) below each rim, using about 1/2–3/4 cup (120–180 ml) per pot. Stir the last 1/2 tsp salt through the contents.
Set lids on the pots, or cover them tightly with foil, and arrange them on a baking sheet. Bake for 2 1/2 to 3 hours, until the lamb shreds easily with a fork and the chickpeas are creamy. At the 2-hour mark, peek in; if the liquid looks low, add a splash of hot water.
Take the pots from the oven and leave them for 10 minutes. Bring the putuk to the table in the clay pots, scatter fresh herbs over the top, and serve with lavash or crusty bread.
Regional variant: Beef Putuk (տավարի պուտուկ, tavari putuk)
Use 2 lb (900 g) beef chuck or shin instead of lamb, cut into chunks, and brown it in the same manner. Leave out the potatoes; add 1/2 cup (100 g) rinsed short-grain rice with the chickpeas. Pour in about 1 cup (240 ml) more water or stock and bake for 3 to 3 1/2 hours, until the beef is very tender.
Cook's notes
- Without individual clay pots, a large lidded Dutch oven works; add a little more water and bake it the same way.
- A thorough browning of the lamb before baking gives the broth more depth, so give that step enough time.
- Older chickpeas can be stubborn: soak them longer, or simmer them for an extra 30 minutes before baking so they turn tender.
Serve with
Lavash or crusty bread, a platter of fresh cilantro, parsley, and dill, and pickled vegetables.
Make ahead and storage
Refrigerate the soup for up to 3 days. Reheat it gently in the clay pot or a saucepan, stirring in a little water if it has thickened.
