On of the favourite dishes of our cuisine was putuk. It was made within a big clay pot, which was called putuk, which was lowed into a hot furnace and left it there for a few hours. Then it was made with small size clay pots, which were made for one person.
How to cook putuk
Cut mutton not into small pieces, put into the pot, add cold water on it, put on a high fire. As soon as scum appears collect it. Cook the meat until it is soft. Sprinkle flour into the pot, add so much water as to make a solid dough, knead it well, cover it and leave it to rest. Peel eggplants separately, make slices of it, fry from one side then remove into the plate. Add salt on the meat, take off the fire. Cut onion not into small pieces, fry slightly with olive oil, add half cooked mutton, fry until meat changes its color put into clay pots, add on it not small cut potato, pepper, green bean, cleaned okra, put eggplant slices, add beforehand half-cooked peas, tomato slices. Open tomato sauce with broth, spice broth with salt and pepper, put into the clay pots, sprinkle not small cut greens on the surface part. Cut dough into pieces with the amount of clay pots, open doughs in a thin way, cover the clay pots put into the stove under 1800 temperature for 1 hour. It may be served with clay pots or with plates.