The hardworking Ossetian people strove to fertilize and sow every piece of fertile land, which was almost non-existent in the mountainous country. And then use without a trace everything that this land will give. So, in Ossetian cuisine, not only the fruit, but also the pepper leaf is often used. Oddly enough, the leaves of hot peppers are less bitter than sweet ones. After the next autumn harvest, they are completely plucked and used in various dishes, including this sauce. It is served with both meat and vegetables. For example, baked pumpkin.

1 medium pumpkin
500 g not too fatty sour cream
100 ml of kefir or sour milk,
optional 150 g fresh young leaves of hot pepper (you can
with small peppers) or ...

Composition:
Beef 500 gr.
Swept away 1,000 gr.
Garlic 1 head
1/2 teaspoon salt
Ground black pepper
Cilantro
Dill

Cooking technology

Before cooking, carefully ...

OSSETIAN MEAT IN TSAHDON SAUCE

The recipe for cooking Ossetian meat in tsakhdon can already be called a festive recipe. This dish is a very good cold appetizer. It takes time and a little effort and perseverance to prepare it, but the result will exceed all your expectations.

Composition:
Beef 500 gr.
Swept away 1,000 gr.
Garlic 1 head
1/2 teaspoon salt
Ground black pepper
Cilantro
Dill

Cooking technology
We go on Saturday to the market or to a specialized store where they sell fresh, not frozen meat and carefully select the product of our preparation
Beef brisket or the inside of the animal's hind leg is best for this dish.
Before cooking ...

"Nashdzhyn" OSSETIAN PIE WITH PUMPKIN

Composition:
Wheat flour 300 gr.

Kefir or water 400 gr.
Sugar 5 gr.
Pumpkin 320 gr.
Lamb fat 80 gr.
Fresh cheese 80 gr.
Salt
Pepper
Thyme

Cooking minced meat
Peel the pumpkin from seeds and skins. Rub on a coarse ...

Ossetian pie with beans "Khadurdzhin"

There are several classic options for fillings for Ossetian pies. Today I will show you one of them - with beans. Delightful nutty taste, light piquancy is added by garlic and thyme. So, get acquainted - the Ossetian pie Khadurdzhin.

Flour - 6 stack.
Kefir - 300 ml
Water - 300 ml
Yeast (dry, 11 gr sachet) - 1 pack
Salt (in dough) - 1.5 tsp.
Beans (stuffed) - 200 g
Onions (1 onion in the filling) - 150 g
Garlic - 1 tooth.
Black pepper (to taste)
Thyme (dry) - 1 tsp
Sunflower oil (3 tbsp. L. In the dough and for frying onions)
Butter (for coating pies) - 100 g
Sugar (in dough) - 1 tsp.

I must say right away that I brought the ingredients for the filling on the basis of one pie, for ...

Ossetian pie with cheese and green onions (HADYNDZDZHIN)

Composition:
Wheat flour 300 gr.
Soda 0.5 gr.
Kefir 400 gr.
Sugar 5 gr.
Margarine 30 gr.
Green onion 200 gr.
Fresh cheese 500 gr.
Salt

We carefully sift the wheat flour and pour it on the table in a slide, in the middle we make a depression in it

Add kefir, softened margarine, salt, soda or yeast, sugar to the deepening and knead the soft dough well

Cover the dough with a napkin and put it in a warm place for 2 - 3 hours (for yeast dough) or for 30 - 40 minutes (for unleavened dough) to ripen

Divide the finished dough into 2 parts. Roll out into flat cakes 0.5-1 cm thick

Cooking minced meat
Sort out green onion feathers from flabby and dry feathers, rinse under running cold water ...

Composition:
Wheat flour 225 gr.
Beef 200 gr.
Bulb onion 30 gr.
Garlic 20 gr.
Ground black pepper 2 gr.
Broth 110 gr.
Butter 10 gr.
Milk or water 250 gr.
Soda 0.5 gr.
Salt

Cooking technology
Sift the wheat flour thoroughly and place it on the table in a slide. In the middle of the slide, do ...

Secrets of making Ossetian pies

The real national dish of Ossetia, without which no holiday or feast is unthinkable, is Ossetian pies.

Ossetian pies are baked with a wide variety of fillings. The pie should be closed, made of thin dough, with a lot of filling. It can be round or triangular.
The main ingredient of the pie is necessarily two-day-aged Ossetian cheese, which tastes like feta cheese.

The most varied fillings for the pie are chosen - meat, potato, vegetable, legumes and even beet tops.

The simplest pie dough is used, consisting of water, yeast, flour and salt. But for a more delicate consistency, you can add an egg, replace the water ...

Ossetian pie Kartofdzhyn

Dough
Flour - 600 g
Water (warm) - 380 ml
Yeast - 2 tsp
Vegetable oil - 150 ml
Salt - 1.5 tsp.
Filling
Potatoes - 1.5 kg
Adyghe cheese (Ossetian (you can cheese, Adyghe or suluguni) - 200 g
Butter - 100 g
Milk (warm) - 200 ml
Salt (to taste)

380 ml. Dissolve 2 tsp of water. dry and 1 tsp. salt.
In 600 g of flour we make a hole and pour in the resulting dough in a thin stream, knead a soft, elastic dough, do not be afraid if the dough sticks to your hands, this is the way it should be.
Once again, when forming the cake, you will dust the work table and hands with flour.
Knead the dough for 5-7 minutes.
At the end of the batch, add oil and knead a little more.
The dough is ready, cover it with a cloth and give it ...

FYJJIN (OSSETIAN PIE WITH MEAT)

It's time to introduce you to the most famous pie of Ossetia - Ossetian Meat Pie. This pie is the hallmark of Ossetia in world cuisine. Ossetian meat pie is wildly popular in the Caucasus, is in great demand among gourmet pies in Russia and its reputation is growing more and more every day outside of Russia and the CIS countries

Composition:
Wheat flour 225 gr.
Beef 200 gr.
Bulb onion 30 gr.
Garlic 20 gr.
Ground black pepper 2 gr.
Broth 110 gr.
Butter 10 gr.
Milk or water 250 gr.
Soda 0.5 gr.
Salt

Cooking technology
Sift the wheat flour thoroughly and place it on the table in a slide. In the middle of the hill ...

Ossetian pies

The name of the pie also depends on the type of filling: with potatoes and cheese - potodzhyn, with cheese - walibah and khabizdzhin, with chopped cabbage and cheese - kabuskadzhin, with chopped beet leaves and cheese - tsakharajyn, minced meat - fiddzhin, pumpkin and cheese - nashdzhyn , with chopped wild garlic and cheese - dawondzhyn. There are many other fillings.

Their baking is not very difficult, but some experience and skill are still required. The pie should be with a thin layer of dough, juicy and abundant filling, which should not stick out. A thick product is a sign of a cook's inexperience. And, despite the fact that the cooking technology is the same throughout Ossetia, each housewife brings her own ...

Kartofchyn

Potato dishes are popular all over the world. An unusual combination of soft cheese and mashed potatoes is hidden in the real Ossetian pie "Kartofchyn".

Traditionally, premium flour, purified water and yeast are used for its preparation. Potato filling is hidden in a thin layer of aromatic bread.

Composition:
Wheat flour 300 gr.
Pressed yeast or soda 0.5 gr.
Kefir 400 gr.
Sugar 5 gr.
Potatoes 150 gr.
Ossetian cheese 150 gr.
Milk or sour cream 40 gr.
Butter 20 gr.
Margarine 30 gr.
Salt

We carefully sift the wheat flour and pour it on the table in a slide, in the middle we make a depression in it

Add kefir, softened margarine, salt, soda, or ...

Cheese porridge dzykka

Ossetians say that you need to cook cheese porridge alone, with patience and good thoughts. Only then will it reward you with "awakening" from the boiling mass of ghee and will be not only tasty, but also healing. It is supposed to be eaten not with a spoon, but with a piece of bread.

1st option:
150 ml whey or non-fat cream
350 g of fresh Ossetian cheese
150 g wheat flour
salt
2nd option:
300 g of good fat sour cream
200 g of fresh Ossetian cheese
150 g white corn flour salt

1-2 servings
Preparation: 10 min.
Cooking: 10 minutes

For option 1, pour whey or cream into a cast iron pot or heavy-bottomed saucepan, heat to almost boil, but do not boil. While the milk ...

Ossetian pie Kartofdzhyn

Kartofdzhyn is one of the most common Ossetian pies. Take the crumbly potatoes and the tastiest fresh cheese and you are guaranteed a great result.

300 g flour
100 ml milk
100 ml of good drinking water
30 g butter
10 g fresh yeast
1/2 tsp Sahara

For filling:
4 small potatoes
100 g of fresh homemade cheese or Adyghe
2 tbsp. l. sour cream or whole milk
40 g butter or ghee
a little thyme (thyme),
optional salt

1 pie for 4-6 servings
Preparation: 1 h 15 min.
Cooking: 15-20 minutes

For the dough, add warm drinking water, yeast and sugar to lukewarm milk, stir.
Sift flour ...

LEMON PIE (CHIIRI LIMONIMAE) / Ossetian cuisine.

Many people are familiar with the famous Ossetian pies, and not only in our country. The most famous meat pies, cheese pies and beetroot pies, but Ossetians also have sweet pies. For example, lemon pie.

Composition:
Wheat flour 350 gr.
Butter 200 gr.
Milk 100 gr.
Yeast 50 gr.
Sugar 50 gr.
Salt

Composition for the filling:
Lemon 1 pc.
Sugar 250 gr.

The basis of the pie is a properly prepared dough

Heat milk to 35 - 40 degrees and dilute yeast in it

Mash the butter well with sugar and add to the milk with the dissolved yeast. Gently pour the sifted wheat flour next, stirring well, so that the flour does not stick together

Knead the dough and ...

PIE WITH APPLE (FATKUYDZHIN) / Ossetian cuisine

Composition:
Wheat flour 300 gr.
Milk 300 gr.
Eggs 3 pcs.
Sugar 170 gr.
Butter 150 gr.
Pressed yeast 20 gr.
Vanillin
Apples 600 gr. and sugar 50 gr. or apple jam 300 gr.

Heat milk to 70 - 80 degrees. Pour in the sifted wheat flour and beat until smooth without lumps

We cool the mass to 35 - 40 degrees

Add yeast diluted in warm milk, softened butter, eggs crushed with sugar, vanillin to the cooled mass

Knead the soft dough and leave it in a warm place for 2 - 3 hours to ferment. During fermentation, knead 2 - 3 times

Divide the finished dough into 2 parts and roll each part to a thickness of 0.5 - 1 cm

KARDZYN (CHUREK) / OSSETIAN Kitchen

The traditional churek, which the people of Ossetia cook quite often, is prepared quite simply and quickly.

Composition:
Corn flour 320 gr.
Water 280 gr.
Salt

First, you need to sift 300 flour through a sieve and add boiled water to it, about 250-280 milliliters (pre-boiling water must be salted to taste)

After that, you need to add a little cold water and stir the resulting mixture until it takes on a uniform color and condition

Now, we will cut the mass into approximately equal pieces and give the shape of the cake.

From all sides, the dough must be moistened with water so that it does not crack later.

The last thing to do is bake in the oven for 15-20 minutes at a temperature of 210-230 degrees until cooked.

Ossetians prefer to eat churek hot, when it is still soft and smells like freshly baked dough

The tortilla is served hot instead of bread or on its own with milk, ayran, sour milk or Ossetian cheese

Ossetian cheese pie

At the exit, you should have 3 pies

Required:
Flour - 7 tbsp.
Milk - 3 tbsp.
Yeast - 2 tbsp. l.
Sugar - 5 gr.
Salt - 3 gr.
Ossetian cheese or feta cheese - 1 kg.
Vegetable oil - 1 tbsp. l.
Butter - 3 tbsp. l.

Preparation:
1.) Pour the sifted flour into a bowl. Pour warmed milk or kefir into the flour. Add yeast, sugar, salt and knead the dough. The dough should not be very firm. Prove the dough for 2 hours. After this time, mix it well and remove for another 40 minutes.
2.) For the filling, knead the cheese. If the cheese is not greasy, add melted butter.
3.) Divide the dough into 3 parts. Mash it into a flat cake and put the filling in the middle. Connect...

Ossetian pies

These thin, juicy, crispy pies with a variety of fillings have recently become popular outside the Caucasus. Previously, to try them, you had to go to Vladikavkaz or invite guests from there. Local residents do not go to visit without pies (preserves, preserves, etc., etc.).

INGREDIENTS
1 kg flour
2.5 cups of kefir
125 g butter
25 g fresh yeast
salt, sugar
butter for lubrication

For the cheese and herb filling:
500 g of Ossetian cheese (or bryndza with Adyghe cheese in half)
300 g spinach
large bunch of green onions
salt pepper

COOKING METHOD
From 125 ml of warm water and the rest of the ingredients for the dough, make a safe yeast dough, leave in ...

Ossetian cuisine is probably not as rich in a variety of products as the cuisine of the peoples of the South Caucasus. This is largely due to the harsh conditions in which the Ossetians lived for several centuries: high mountains, the absence of many fruits and vegetables, the prevalence of cattle breeding over agriculture. These natural conditions have formed a special specific approach to both cooking and eating food. Many of the traditional Ossetian dishes are hardly suitable for those who meticulously calculate calories, cholesterol and are afraid to gain extra 100g. weight. At the same time, in the Ossetian cuisine you can find zests, having tasted which, then for a long time you want "at least a piece" or even try to cook it yourself.

The material presented below is taken from a small but interesting book by ZV Kanukova "Traditional Ossetian food" from the series "My Ossetia".

It is sold in bookstores in Vladikavkaz and we recommend it for reading to everyone who loves to cook.

RECIPES FOR COOKING THE MOST POPULAR DISHES OF THE OSSETIAN CUISINE

PEPPER LEAVE SAUCE

(Tsivzydakhdon)

Take products on demand

Take salted chilli pepper leaves, put in a saucepan and pour sour cream or kefir. Add salt if necessary.

COOKING PEPPER LEAVES

(Tsyvzyy tsartta tsakhjynay)

For 1 kg of leaves - 80-100 g of salt

Tear off the leaves of bitter capsicum from the stems, sort out, wash in running water or in several waters. Leave the small pepper pods with the leaves. Squeeze out of water, put in a saucepan and cover with cold water. Boil the leaves until soft. Then remove them from the heat, put them in a sieve or colander and rinse with cold water until the water becomes clear. Allow the water to drain and then place in a large cup to make it easier to mix with the salt. Place in prepared dishes, press. Cover with a clean napkin and put a large press board on top, if in glass, then close them with a lid.

GARLIC SAUSE

(Nurydzakhdon)

1st option.

Garlic - 3-4 cloves, sour cream - 30 g, salt - to taste

Peel the garlic, salt and heat in a wooden or clay mortar until a homogeneous, thick mass. Put in a gravy boat and pour over sour cream, stir well. Tsakhdon can also be cooked with kefir.

2nd option.

Garlic - 2-3 cloves, broth - 30 g, pepper, salt - to taste

Prepare the garlic, as described above, add low-fat broth and black ground pepper instead of sour cream. Both tsakhdons are served with boiled meat dishes.

BEAN SOUP WITH SMOKED LAMB

(Khadur fazdsadzyd dzidizma)

Beans - 200 g, smoked lamb - 500 g, onions - 2 heads, fat - 30 g, pepper and salt to taste.

Sort the beans, rinse and put in a saucepan, cover with cold water. Cook over low heat until half cooked. Then put a piece (or cut into pieces) smoked lamb into the bean and continue to cook. Add finely chopped onion. Put chillies before the end of cooking.

Smoked meat gives its flavor, so the soup with herbs and spices is not seasoned.

BEAN SOUP WITH SMOKED CHICKEN LAT

(Khadur stud fisy smokeagima)

Sort the beans, rinse, boil in a small amount of water for 15-20 minutes, drain and fill with new ones. Boil the beans over low heat. 15-20 minutes before being ready, cut the fat tail smoked lard into pieces, put in the soup and continue to cook. Chop the onions finely and put in the soup, and then the capsicum.

This soup can also be cooked with potatoes, then the potatoes are put into the soup before putting the bacon, then the laying of the beans is reduced.

SOUP WITH FLOUR DUMPLINGS

(Haltamajyn kharmhuypp)

1st option. Egg - 2 pcs., Flour - 2 tbsp. spoons, salt to taste

In a bowl, grind eggs and flour until the mixture becomes thicker than sour cream. Salt,

take the resulting mass with a teaspoon, dipping it in cold water, and dip it into the broth or milk prepared in advance. Simmer for 10 minutes in a covered saucepan over low heat.

The whole cooking process is the same as above, with the only difference that pounded parsley or cilantro (to taste) is added to the dumplings when kneading.

Dumplings can be added to all broths.

Boiled lamb

(Fysy fyd kuydyr fyhei)

Wash the leg of lamb, put in a saucepan with boiling water and cook, removing the foam with a slotted spoon. Add peeled, coarsely chopped roots (parsley, celery), onions, bay leaves, black peppercorns, salt and continue to cook until tender.

Before serving, put the meat on a dish, sprinkle with salt, parsley and dill on top. Serve separately tsakhdon from garlic or hot pepper leaves on sour cream or kefir.

STEWED LAMB

(Fysy fydy lyvze)

Peel the flesh from the hind leg and the kidney of the mutton from films, wash, cut into pieces of approximately the same shape and size and put in a saucepan. Season with salt, chop onions and sprinkle on the meat, cover and put on low heat. Cook until the liquid evaporates. Then fry in your own fat. If the meat is not fat, add fat.

When the meat is tender, add a little broth or hot water. Peel potatoes, cut into cubes and place on top of meat. Cover and cook until the potatoes are tender. Then pour tomato puree diluted with broth into the sauce. After 5-10 minutes add black pepper or finely chopped hot pepper, savory, mashed garlic. When serving, send with chopped parsley, dill.

YOUNG LAMB SHASHLIK

(Fysy fydey fizoneg)

Separate the parts of the hind leg, the kidney of the young lamb from the bones, wash, cut into equal pieces, salt, sprinkle with black pepper, mix. Then string the meat on a skewer and fry with moderately hot charcoal until tender. For even browning, the skewer must be rotated.

Shish kebab can be served on a skewer or on a platter, decorated with onion rings and lemon.

LAMB SKI

(Fysy fydei lyvze)

Meat - 500 g, potatoes - 400 g, onions - 100 g, salt, herbs, pepper - to taste

Cut the fatty lamb into small pieces, add salt and put in a saucepan, pour cold water so that the water covers the meat, cover and cook until cooked. Peel potatoes, chop and place in meat. Then chop the onions, sprinkle the potatoes with them on top, cover and cook until tender. Make sure that the potatoes are not boiled and that they are covered with liquid. Season with hot chili peppers and move to the side of the stove. The dish should be juicy.

PAN-Fried by-products

(Huylfydzaumate tebeyy fizoneggondgei)

Clean the liver, lungs, heart from films, rinse thoroughly, cut into equal pieces and put in a deep frying pan, adding a little broth or water. Season with salt, cover and simmer over low heat, so that the offal does not immediately begin to fry, but stews for 10-15 minutes. When the liquid has boiled away, add the chopped lamb lard. Fry until golden brown. Chop onions, put in offal and continue to fry until tender, stirring occasionally. Sprinkle with black pepper.

Serve hot.

SHASHLIK WRAPPED IN FAT FILM

(Ehsyrfembal)

Lamb lungs, liver, heart, process, peel off films, wash with cold water and cut into equal pieces, salt, sprinkle with black pepper, put on a skewer and fry over hot charcoal until tender, rotating the skewer. Then remove the shish kebab from the skewer onto a plate and wrap each piece individually in a lamb fat film cut into quadrangles. Again string on a skewer, lightly salt and fry in the same way over the coals until golden brown.

Served hot.

Note. The offal can be boiled before wrapping in a fatty film.

CHICKEN WITH SWEET SAUCE

(Karchi lyvze ehsyry sertime)

Chicken - 1 pc., Potatoes - 300 g, sour cream - 300 g, onions - 2-3 heads, flour - 40 g, garlic - 5 cloves, salt, savory, pepper - to taste

Singe the chicken carcass, chop off the neck and legs. Gut it carefully, being careful not to crush the gallbladder. Rinse the carcass well in cold water, put in a saucepan and boil in a small amount of water so that the water only covers the carcass. During this time, peel the potatoes. Remove the chicken from the broth and put the potatoes, chopped with garlic, into it, boil (there should be very little broth). Then chop the chicken into pieces, dip in the broth with potatoes and let it boil.

Add finely chopped onion, flour diluted with sour cream and simmer. Shortly before being ready, add ground black pepper, savory, put chopped garlic and put on the side of the stove for 10-15 minutes. Serve hot, sprinkled with herbs.

MILK CORN SOUP

Corn grits - 150 g, whole milk - 3 parts, water - 1 part, lard - 20 g per serving

Rinse the corn grits in several waters. Let the water drain. Pour into boiling water and cook until tender. 5-7 minutes before being ready, add whole milk and let it boil, season with salt. When serving, put a piece of butter or melted fat tail fat.

HOMINY

Corn flour - 200 g, wheat flour - 50 g, whey - 400 g, ghee -50 g, sugar - 30 g

Pour the whey (not very acidic) into a cast-iron saucepan (cauldron), put on low heat and let it boil, salt.

Sift finely ground cornmeal and pour in small portions into whey, stirring continuously with a wooden spoon or jar. Continue simmering over low heat until a homogeneous, elastic, viscous mass is slightly creamy in color. 5-7 minutes before removing from heat, add a little sifted wheat flour and cook until cooked. While hot, put on plates, moistening a spoon in melted hot butter, smooth the surface, giving it a rounded shape. Make a depression in the middle and pour ghee into it, sprinkle with sugar.

Serve hot.

COOKING OSSETIAN CHEESE

(Iron tsykht)

Strain the whole milk through a fine sieve or cheesecloth into a clean saucepan and heat it over low heat to room temperature, 20-22 degrees, then pour in the starter culture (ahsaen, prepared in advance) and mix thoroughly so that it is evenly distributed in the milk, otherwise the milk will not curdle completely (ahsaen can be replaced with pepsin dissolved in cold water).

Put the saucepan with the fermented milk in a warm place until it is completely curdled, then stir the curdled milk well with a spoon, let the cheese settle to the bottom of the pan until the whey on the surface is greenish-transparent. After that, carefully pick the cheese with your hands (or on a sieve), squeeze out the whey so that the surface of the cheese becomes elastic, and dip it into the whey. The cheese for the Ossetian pie is taken for one or two days.

Making cheese sourdough

Wash the lamb or beef stomach very well, cover it with plenty of salt, roll it up and leave it for one day so that the salt is absorbed into it. Then spread and hang to dry over the stove. When the stomach is dry, you can make a leaven (ahsen). To do this, pour a little warmed up whey into a ceramic jug and lower a part of the dried stomach, add a little salt and leave for another day. When the whey becomes cloudy and bubbles appear on the surface, it is ready for fermentation.

DZYKKA FROM CHEESE

(Tsykhty dzykka)

Sour cream - 500 g, cheese - 400 g, wheat flour - 150 g, salt - to taste

Pour fresh sour cream into a saucepan (preferably in a cast iron) and cook on medium

heat for 15-20 minutes from the moment of boiling, stirring occasionally, salt.

Squeeze the fresh cheese from the remaining whey, knead well until a homogeneous elastic mass and put in boiling sour cream. Cook over low heat, stirring continuously with a spoon or wooden jar. When the cheese melts, stirring continuously, carefully pour in the sifted wheat flour in small portions so that there are no lumps. Cook until a copious amount of oil is released. The mass should take on a slightly creamy color.

When the dzykka is ready, it will easily come off the spoon and the sides of the pot.

They are usually served hot, or cold.

DZYKKA FROM SOUR CREAM

(Ehsyry sertei dzykka)

Sour cream-300 g, corn flour -50 g, wheat flour - 20 g, salt - to taste

Pour fresh sour cream into a saucepan or - 32 -

cauldron and over low heat, stirring with a wooden spoon, cook for 30-35 minutes, add salt. Stirring all the time, add corn flour in small portions, you can replace it with semolina). Cook for 2-3 minutes, then add a little wheat flour in the same way. Continue simmering, stirring occasionally, until oil separates. The mass will take on a slightly creamy color and will easily lag behind the sides of the pan.

DZYKKA FROM SOUR CREAM WITH EGG

(Ehsyry sertei dzykka aichytimae)

Sour cream - 300 g, flour - 70 g, eggs - 2 pcs., Salt - to taste

Pour fresh sour cream into a saucepan or cauldron and over low heat, stirring with a spoon, cook for 30-35 minutes, salt. Pour in the flour carefully so that there are no lumps, and continue to cook over low heat, stirring occasionally, until the mass releases

oil and will not take on a slightly creamy color. Beat the egg and pour into the dzykka, mix well, cook for another 1-2 minutes.

(Capyty misyn)

Heat boiled or pasteurized milk to a temperature of 25-30 ° and pour milk fungi pre-soaked in warm water with it. Sourdough dishes should be enameled or glass.

When the milk is fermented after 8-10 hours, pour the ready-made kefir into jars and put in a cool place.

PIE WITH FRESH CHEESE

(Waelibaeh)

1st option.

Dough for one pie: flour - 300 g, kefir - 2 cups, sugar -5 g, margarine -30g, yeast-5g

Minced meat: fresh cheese - 300 g, butter - 30 g, salt - to taste.

Sift wheat flour of the first or premium grade, make a depression in the middle and pour fresh kefir into it, put softened margarine, salt, baking soda or yeast, sugar and knead a soft dough. Place in a warm place and cover. If the dough is with yeast, then leave to proof for 2-3 hours, until suitable. With soda - for 30-40 minutes.

In the meantime, prepare the minced meat for the pies. One day old cheese made from fresh whole milk, squeeze out the remaining whey, knead thoroughly so that the cheese mass becomes oily, equally elastic, salt, mix well and divide into parts (according to the number of pies).

Divide the finished dough into parts and roll each part into flat cakes 0.5-1 cm thick.In the middle of the flat cake, put pre-cooked minced meat from fresh Ossetian cheese, smooth the cheese on the surface of the flat cake 3-4 cm from the edge of the flat cake, then taking the ends le pawns, gradually pull them to the middle and connect. Press with the palm of your hand to smooth the surface of the cake, turn it over to the other side, and smooth the surface in the same way. The operation is repeated 2-3 times until the cake is rounded and even thick. Place in a heated, lightly greased skillet. Make an incision in the dough on the top of the cake in the middle, so that when baking, vapors do not accumulate and tear the cake. Bake in the oven.

Serve hot, greased and sprinkled with butter or ghee. The pie can be served whole or cut into 4 or 8 triangular pieces.

2nd option.

The cooking process is the same as Walibaha, with the difference that the minced meat is taken for it two to three times more, and it is larger in volume.

PIE WITH SALT CHEESE

(Waelibaeh tsekhdzhyn tsykhtimae)

Dough: flour - 300 g, whey - 2 cups, sugar - 5 g, yeast - 5 g, margarine - 30 g, salt - to taste. Minced meat: pickled cheese - 200 g, sour cream - 50 g, ghee - 30 g

Sift wheat flour, make a depression in it, put soda or yeast, pour in warm milk or whey, softened margarine, sugar and salt, knead a soft dough, cover with a clean towel and leave to proof.

Grate hard brine cheese on a fine grater, knead it with your hands so that there are no unwrinkled lumps of cheese, add water or sour cream to it to soften, mix again. Divide the finished dough into equal parts, depending on how many pies the dough has been kneaded.

Roll out each part separately on a flat cake, put minced meat - cheese in the middle and smooth it on the surface of the cake, stepping back from the edge by 3-4 cm. Gradually pull the ends of the flat cake to the middle and connect. Then smooth out the surface of the cake by pressing the palm of your hand, turn it over and smooth it again, giving the cake a rounded shape and even thickness. Place the pie in a lightly warmed and greased skillet. Make an incision in the middle of the cake on the upper side. Bake and serve in the same way as a fresh cheese pie.

PIE WITH CABBAGE AND FRESH CHEESE

(Kabuskadzhyn)

Cabbage - 300 g, pickled cheese - 70 g, vegetable oil - 60 g, butter - 30 g, pepper and salt - to taste

Cooking minced meat: peel white cabbage of sluggish, green leaves, rinse, chop finely and put in a saucepan with fat, simmer over low heat until soft. Then remove from heat and cool to 18-20 degrees Celsius. Separately, knead fresh cheese well, put in cabbage, mix thoroughly with light movements of your fingers, salt to taste. Savory can be added.

The dough preparation method, baking, shape and serving are the same as for Walibah.

POTATO PIE

(Kartofdzhyn)

Potatoes - 300 g, fresh cheese - 100 g, sour cream, milk - 50 g, butter or ghee - 40 g, salt - to taste

Preparation of minced meat: wash potato tubers, put in a saucepan, add water and cook until tender. Then drain the water, peel and mash until smooth. Separately mash fresh cheese and put in potatoes, add whole milk or sour cream, salt and stir. Savory can be added.

The dough preparation method, shape, baking and serving are the same as for Walibah, but more butter or ghee is served on the table.

PIE WITH POTATO AND SALT CHEESE

(Kartofdzhyn tsekhdzhyn tsykhtime)

Potatoes - 300 g, pickled cheese - 100 g, butter - 40 g, sour cream or milk, salt - as needed

Cooking minced meat.

Wash potato tubers, boil, peel and mash until smooth. Grate salted cheese and add to mashed potatoes, pour in sour cream or milk, if necessary, add salt, mix. The cake is then prepared like a walibah.

PUMPKIN PIE

(Nasjin)

Pumpkin - 200 g, cheese - 50-70 g, black pepper, savory - to taste

Cooking minced meat.

Wash the pumpkin, cut it into pieces, peel it from seeds, fibers, peel, grate, add finely chopped onions, rinsed fresh cheese, black pepper, savory and salt to taste.

The dough preparation method, form, baking and serving are the same as for walibah, with the difference that when serving nasjin to the table, butter can be replaced with melted fat tail fat.

PIE WITH PUMPKIN AND CHICKEN LAT

(Nasjyn stud fisy dumaegime)

Pumpkin - 300 g, cheese - 50 g, fat tail lard - 50 g, pepper, salt, savory - to taste

Prepare the pumpkin, as mentioned above, then put in it grated salted cheese, black ground pepper, mature fat tail fat in finely chopped pieces, salt (if the cheese is not very salty). Mix everything well. This minced meat can be without cheese. Prepare the dough as described above.

PIE WITH RARAL LEAVES AND CHEESE

(Davondzhyn)

Green wild garlic leaves - 300 g, fresh cheese -150 g, butter - 40 g, salt - to taste

Cooking minced meat: sorted and washed in several waters or under running water, finely chop the wild garlic leaves across, sprinkle with salt and rinse, add pre-prepared mashed fresh cheese and mix.

The method of preparing the dough, form, baking and serving - as for Walibah, only with a lot of oil.

BEET LEAVES AND FRESH CHEESE PIE

(Tseherajyn)

1st option.

Beet leaves - 300g, fresh cheese -150g, green onion. -100 g, green dill - 60 g, butter or ghee - 35 g, sour cream - 50 g, salt - to taste

Cooking minced meat.

Sort the beet leaves, rinse in cold running water, cut off the stems, and cut the leaves across very finely into strips. Add finely chopped green onions, dill and stir gently. Separately rinse fresh cheese, put in chopped beet leaves and mix with light finger movements, add sour cream. Salt promotes a large release of juice, so you need to salt the minced meat before wrapping it in the dough.

2nd option.

The preparation of minced meat is the same as above, only matured lamb lard (50 g) is added to the minced meat.

The dough preparation method, form, baking, serving are the same as for walibah, with the difference that sour cream is served separately to tsakharajin in both versions.

BEANS PIE

(Khedurjyn)

Beans - 100 g, lard - 50 g, onions - 50 g, salt and pepper - to taste

Cooking minced meat.

Sort the beans, wash in cold water. Place in a saucepan and cover with cold water. Boil until tender, add salt and cook for 3-5 minutes, then put in a colander and let the broth drain. Mash the beans hot until smooth. Finely chop the matured fat tail and inner lard (fiu), onions, sprinkle with black pepper, mix everything thoroughly. If the minced meat is very dry, then you can add milk or sour cream.

Dough preparation, shape, baking and serving are the same.

PIE WITH MEAT

(Fydjyn)

Dough: flour - 230 g, eggs - 1 pc, milk or water 1.5 cups. Minced meat: meat - 320 g, onions - 30 g, garlic - 3-4 dollars, pepper, salt - to taste

Dough: sift wheat flour of the first or highest grade, make a depression in the middle, pour in warm water or milk, drive in an egg, soda, salt on the tip of a knife and knead a not very steep dough. Let the dough rest for 20-30 minutes. Rinse again before cutting. Divide into two unequal parts, taking into account that the cake for the lower layer should be larger and thicker. Roll out the bottom flat cake 0.5 cm thick and place in a greased skillet so that it covers the edges of the skillet.

Then place the minced meat evenly throughout the pan, roll out the second top cake 0.2-0.3 cm thick. Make curly cuts in the middle of the top cake. (The cuts can be made lighter and more beautiful if the cake is folded in four). Then cover the pan with them and use a rolling pin to draw along the edges of the pan, cutting off the dough from the edges of the pan. Pinch the edges so that the juice does not leak out during baking.

Minced meat: beef meat of the first or second grade, fatty, clean from tendons, films and chop very finely with a chopper or a hatchet (or pass through a large grinder). Add to the meat finely chopped onions, garlic, pounded with salt, ground black pepper or red bitter, salt, pour in broth or water 30-35 percent to the weight of the meat. If the meat is very fatty, then less liquid is needed. Mix it all well.

Bake in an oven or oven.

Fydjin is a very juicy cake, therefore, when serving, the top cake should be separated from the edges and cut into pieces, covering the minced meat with them. Serve with a fork.

PIE WITH STANDARD LAT

(Fiujin)

Dough: flour - 200 g, baking soda - 5 g (or yeast - 2 g), salt - to taste. Minced meat: mature lard -100 t

Sift the wheat flour and knead the dough with soda or yeast. Leave to proof. Cut the matured lard into small pieces.

Divide the dough into parts, roll out and put the stuffing in the middle of the cake, gradually tightening the ends of the cake, connect them in the middle of the cake, smooth, giving the cake the same rounded shape and thickness. Make an incision in the middle. Bake in the oven.

When serving, grease with ghee or ghee. Serve hot.

PIE WITH CHEESE AND GREEN ONION

(Khazdyndzdzhyn)

Dough: flour -150 g, kefir -1 glass, soda - on the tip of a knife.

Minced meat: leeks 100 g, fresh cheese -800 g, salt - to taste

Knead the dough with kefir and soda, let it rest for 25-35 minutes. During this time, sort, peel, rinse the green onion feathers and chop finely. Rinse fresh cheese separately until smooth and put in onions, season with salt and stir.

Roll out the dough into rounded flat cakes, put the minced meat and the ends of the flat cakes in the middle, gradually pulling together, connect in the middle of the cake. Press the palm to flatten, turn over and flatten again.

Make an incision in the middle. Bake in the oven. Drizzle with ghee or butter when serving.

PIE WITH MALT FILLING

(Lakami)

Sift wheat flour, make a depression in the middle, drive eggs into it, put salt, pour in warm milk or water, knead a hard dough, let stand for 20-25 minutes. Divide and roll out the cakes. Put the minced meat made from malt flour in the middle of the oval-shaped flatbread, level it into one half of the flatbread, and cover with the other half and connect the ends of the flatbread, pinch, giving it the shape of a crescent. Bake in the oven.

Serve with ghee.

Cooking malt and minced meat from it: sort out the grains of wheat or corn, soak in room water so that the water is 3-4 cm higher than the grain level

and leave to swell for 24 hours. Then drain the water, put the grains in a box or trough, press lightly, cover tightly to create warmth. Separate sprouted grains (malt) from each other and air dry or on a stove. After drying, grind the malt.

For minced meat, sift the malt flour and knead a thick, slightly crumbly mass in milk or water so that it can be wrapped in dough.

CORN CHUREK

(Kardzyn)

Pour the sifted corn flour with salted boiling water and mix thoroughly, sprinkle with cold water and mix again with your hands until a homogeneous soft elastic mass is obtained. Divide the dough into the desired parts, give them a round-flattened shape. Lubricate with water on all sides (otherwise the cardzyn may crack). Bake in a hot oven. Churek is delicious hot.

Served with cheese, milk, chipped meat and with all dishes instead of bread

(Zuakatae)

4 yolks, 1 egg, sugar - 7 g, salt - to taste, vodka or alcohol - 50 g, flour - how much will it take. For frying: ghee - 300 g

Sift wheat flour of the highest grade and make a depression, drive one egg, 4 yolks into it, then add alcohol or vodka, sugar, salt. Knead a very tough dough. Divide it into equal parts, roll each part as thin as possible, cut into ribbons and make different shapes out of them.

In a shallow saucepan, preferably with a thick bottom, put ghee, heat and dip the dzuakata into it in such an amount that they do not touch each other, do not deform, and the fat does not stop boiling. Gently place the finished dzuakata (they are very fragile) on a dish and sprinkle with powdered sugar.

WHITE HALUA

(Urs helua)

Melted butter - 1 glass, powdered sugar or sand - 1 glass, flour - how much it will take

Grind the ghee with powdered sugar or sand until the sugar crystals are felt between the fingers. Then add flour in small portions and knead not very tough dough. Rinse the dough well with your hands. Divide the finished dough into small balls, give them a conical shape and place on a baking sheet. Bake over medium heat in an oven until slightly creamy.

OSSETIAN BEER

(Iron bags)

For 10 liters of water - 5 kg of malt, hops -50 g, tsarv (brewer's yeast) - 100 g, sugar -100 g

Pour malt flour into water heated to 30 degrees, stirring with a wooden paddle so that there are no lumps left, bring to a boil, put malt flour sifted and fried until dark brown in it, let it boil for 5-6 minutes (do not digest - liquid flowing down from the vest, should be transparent).

By this time, prepare a clean wicker basket of small twigs, overlay the inside with cleanly washed and boiled wheat straw. Place the basket in a clean large trough with an opening and strain the brew so that the liquid flows through the opening into the kettle. Transfer part of the malt thick from the boiler with a ladle to the basket with straw and smooth it over with a thin layer. Then, stirring the contents of the kettle, gradually transfer all the thick into the basket in small portions.

Clean the cauldron where the malt was brewed and pour the strained broth into it. Put on high heat and cook for 1-1.5 hours from the moment of boiling. Place the hops in the cauldron with the brewed beer and continue to cook for 1 hour or more. Then remove from heat and cool to 20-25 degrees Celsius. Pour into a bowl that is prepared for fermentation. Take out the hops.

Prepare the leaven (tsirv) in advance. To do this, dilute brewer's yeast with strained broth, add sugar and let it come well. After that, put them in a chilled broth and mix thoroughly. Cover warm and ferment.

When fermentation begins, you need to remove the rising foam (tsyrv) and cover it back. At the end of fermentation, strain through a hair sieve and transfer to a cool place. The beer is ready.

Note. Beer tastes better if malt is prepared for it in the following proportion: corn - 1 part, barley or wheat - 1: 1.5.

BRAGA - THICK KVASS

(Makhsymae - bezzdzhyn kuymel)

Corn flour -4 kg, water 10 l, sugar -0.5 kg, yeast - 30 g

Pour medium-ground cornmeal with warm water (22-25 degrees). Cover warm and leave to ferment for 2-3 days in a warm place. At the end of fermentation, pour into a saucepan and cook for 1 hour from the moment of boiling, stir occasionally, preventing it from burning to the bottom. Then remove from heat, cool to 20-22 degrees Celsius and ferment with brewer's yeast, add a little sugar. Cover warmly and put in a warm place.

In the process of vigorous fermentation, strain through a hair sieve. Close tightly and put in a cool place. The drink is ready.

LIQUID KVASS

(Teneg kuymael)

1st option

Pour pomace from makhsim kvass with warm water, add sugar and yeast. Cover, leave to ferment. Then strain through a fine sieve. Cover tightly and store in a cool place.

2nd option

Liquid kvass can be made from corn flour. Then the flour is taken 2 times less than for makhsym kvass, the rest of the process is the same.

Liquid kvass is a pleasant sweet and sour drink.

The most important part of the culture of life support is food. The traditional food of the Ossetians was prepared from products produced in the conditions of agricultural and cattle breeding (grain, meat and dairy) economy. A small part of the diet Ossetian made up the products of gathering and hunting. In mountainous regions, the vegetable and vegetable component was represented insignificantly, wild plants became a source of vitamins and other biologically necessary nutrients.

In science, food is usually divided into everyday and ritual (which, in turn, is divided into festive, funeral, memorial, sacrificial), as well as prestigious and non-prestigious.

The traditional daily food of the Ossetians consisted mainly of dishes and foods made from flour, dairy and plant products.

It is customary to call a dish a product that is not intended for storage and is ready to eat without any additional processing (for example: soup, porridge, etc.). Food, however, allows for more or less long-term storage (for example: cheese, bread, etc.).
Flour food. From everyday flour products, the churek from corn flour should be distinguished ("nartkhors kærdzyn")... As Kosta Khetagurov noted, a corn tortilla with a piece of cheese or a cup of whey, bread kvass, or even just spring water was usually the lunch and dinner of an adult Ossetian.

Wheat flour in Ossetia was used to make holiday pies with various fillings. Wheat flour bread was rare. Wheat yeast bread was called "ænghizænjyn".

An important role in the Ossetian cuisine was played by oats, from which the three most popular dishes were prepared: "bymykh", "khomys" and "kulua". To make these dishes, oats in grain were pre-cooked, dried and milled: the flour was sifted and fed to the table. In the first case, flour was served in one cup, and kvass was poured into the other. Everyone was given the opportunity to dilute "bymyh" to your liking. A lump of sticky dough from the same parts, pre-wrinkled - "khomys"... Finally, the same dough, but steeper and crumbly - "k'lua".

According to the method of preparation and taste, a number of dishes made from pre-fried barley grains adjoin the named types of food. Ossetian folklore often uses the request of the knight to give him food for the journey, which is "easy to carry and pleasant to eat." ("hæssynæn æntson, hærynæn adjyn"). Probably, in this case, it was about flour made from pre-cooked or roasted cereal grains.

A kind of jelly was prepared from oatmeal - "tsymgæ". To do this, the flour was diluted with cold water, left for a day or two, filtered and boiled. The result was a jelly-like mass, which was eaten with garlic sauce ("tskhdon").

Barley malt products were widespread in Ossetia. Malt, which had an unusual taste, was one of the oldest sweets. It was used to bake flat cakes ("zadyn") and pies ("lakami").
Cornmeal cooked in sour whey was used to make porridge sire. It was usually served with ghee. The type of dumplings ("khælt'amæ") was prepared from corn flour. The dough was cut into pieces, thrown into boiling vegetable soups for half an hour or an hour.

Plant food. The spring-summer diet included dishes with various herbs, one of them - "tskhura"... It was prepared from seven different herbs (nettles, quinoa, etc.), which were boiled and finely chopped. The greens were then added to sour cream along with raw eggs and cornmeal and boiled. In spring, pies filled with fresh cheese and wild garlic (wild onions) were often baked - "dawondzhyn".

The resettlement of the Ossetians from the mountains to the plains led to the fact that the daily food of the Ossetians was enriched with products of field cultivation and horticulture. A larger assortment of vegetables and fruits appeared on the table. We began to bake pies with various vegetable and vegetable additives ( "potodzhyn"- with mashed potatoes and soft cheese, "tskhurajyn"- with chopped beet tops and soft cheese, "kabuskadzhyn"- with stewed cabbage and onions, "nasjyn"- with pumpkin and onions, etc.).

Dairy food. Milk and its processed products played an important role in the Ossetian diet. ("ursag")... Among them, the Ossetian cheese should be distinguished. ("tsykht"), distinguished by its high taste and nutritional properties. By fermenting milk with rennet ("ahsæn") two types of cheese were prepared: fresh soft cheese ("fælmæn tsykht") and hard salted cheese ("khæbder tsykht"). Hard cheese was either stored in a barrel with brine ("khændyjy tsykht"), or dried ("khus tsykht")... Soft cheese served as a filling for making pies, and hard cheese was a food. Harvesting of hard cheese usually took place in late summer and early autumn. It was kept under pressure in tubs of whey brine. ("suardzuhdon") and required careful maintenance. After receiving the cheese, whey remained, which was consumed in fresh ("links"), and sour ("huyrh") form.

A kind of porridge was prepared from fresh salted cheese - "dzykka"... To do this, the cheese was thrown into a kettle with a small amount of water, adding a little wheat flour, stirred continuously with a wooden spatula in one direction and heated until the mass began to stretch into long threads and release oil. Porridge, similar in taste, was made from sour cream ("tsvuhsidun"). In the old days, these dishes were considered an honorable feminine treat, although men were not forbidden to eat them.

Milk was used to make butter in special churns ("huylæg") or leather wineskins ("lalym"). Whipped fresh butter ("nælkhæ", "garachi") Ossetians reheated and received ghee ("tsv"), which could be stored for a long time.

After beating the butter, a sour milk mass remained - churning ("misyn"), from which, in turn, they could prepare cottage cheese ("kador").

Meat food. Meat dishes were scarce. Ossetians preferred meat cooked without any spices ("kuydyrfykh dzidza") as well as fried on fire ("fizong").

Beef stews were considered prestigious dishes ("livzæ") and chicken ("karchy tsurd"). The boiled chicken was cut into small pieces, thrown into a cauldron with cream, flavored herbs, pepper and brought to a boil.

Rarely, Kosta Khetagurov noted in his essay "The Person", managed to prepare for the winter delicious smoked meat from mutton, beef and excellent game (tur, deer, chamois, fallow deer). Several types of sausages were prepared from the insides, which are more typical for the autumn-winter diet. ("rud", "dzormæ").

The daily food of Ossetians could also include meat, chicken and vegetable soups, seasoned with various spices. They were always served at the end of the meal.

Everyday drinks. Ossetian daily drinks include milk and milk whey (fresh - "news", sour - "huyrh"), kvass ("kyuymæl") and mash ("makhsymæ")... The ancient fermented milk drinks include kefir fermented by means of fungi ("kyæpytymisyn") and churning from skim milk ("misyn").

Braga differs from kvass in that it is given more time to ferment, and therefore there is a certain percentage of alcohol in it. Braga was sometimes mixed with honey. The preparation of these two drinks is the same: coarsely ground barley or millet is kneaded in water, boiled, and then fermented. Malt and yeast are used as fermentors. Everyday drinks include second-rate beer. ("qamattag").

Today Ossetia, an area spread over the territory of the Central Caucasus, is divided into two parts: the Republic of North Ossetia (Alania), which is part of the Russian Federation, and South Ossetia. Despite such isolation, recipes of the national Ossetian cuisine are used both in the southern and northern parts of the region, and it’s something, and the cuisine of Ossetia should not be divided into two parts.

History of Ossetian cuisine

The traditional cuisine of Ossetia was indelibly influenced by the way of life of the ancient Alans. Unlike the current inhabitants of Ossetia, their ancestors wandered from one land of the Caucasus to another. The Alans were Scythian-Sarmatian tribes. Their communication took place in the old Iranian dialect. Back in the first century AD, one half of the nomads decided to settle on the territory of present-day Ossetia, the rest went further.

This period marked the beginning of the history of traditional Ossetian cuisine. The cuisine of the Scythian nomads is gradually being transformed into the dishes of the people of Ossetia. And it could not be otherwise, now the Ossetians live in one place, have their own houses and farms. The most important food for them at this time is meat.

Meat is the basis of the national cuisine of Ossetia

There are many Ossetian meat dishes prepared in a variety of ways. So, Ossetians are very fond of and often cook meat in a cauldron, this dish is brought to readiness over an open fire. It is supposed to be served with the incomparable Tsakhdon or Nurydzakhdon sauce, cooked with sour cream, it has a very sharp and spicy taste.

Homemade lamb or beef is widely used in traditional Ossetian cuisine. When the Alans became sedentary Caucasians, they raised livestock and poultry. Modern Ossetians successfully continue this glorious tradition of their ancestors. Centuries have passed, but the inhabitants of Ossetia still cook uncut carcasses and cut meat in huge pieces.

The meat is kept on fire for a long time, adding spicy herbs and all kinds of seasonings to it. Ossetian housewives treat the guests with meat seasoned as usual with spicy garlic sauce with vegetables or wild garlic.

The second dish, which, according to the established folk tradition, should be present on the table, is Ossetian pies with a variety of meat fillings.

Ossetian pies - a visiting card of the national cuisine

The Chirite pie, famous throughout Ossetia, is baked from wheat flour. It is stuffed with lamb, beef or poultry. Ossetian chureks are no less famous; they are prepared from a mixture of wheat and corn flour.

Traditionally, guests are treated to at least three pies. This is how Ossetians express their respect and favor to those who come to their house. Ossetian housewives do not add margarine and eggs to the dough for pies, and this is one of the features of the national cuisine. Since the beginning of the last century, the dough for meat pies Fydchin was kneaded only on wheat flour, whey or water.

Unleavened dough has lost its popularity today. Ossetian pies are stuffed not only with meat. For this purpose, vegetables are also widely used: pumpkin, beet leaves, potatoes, cabbage. Often, traditional Ossetian cheese is used as a filling, which is made at home, it is called Uælibakh.

Ossetian traditional drinks

As a rule, the mountaineers of Ossetia have a poor diet; meat and bread dishes predominate in their diet. Rong, kvass, arak and tutyr, created on the basis of honey, are rightfully considered to be Ossetian folk drinks. Almost every farm has livestock, so Ossetians often consume milk.

Throughout Russia, and in the Caucasus in particular, Ossetian beer is very popular. This intoxicating drink, produced in Ossetia, has excellent taste. There is a legend among local residents that the secret of his recipe was revealed to Ossetians by the ancient hero of the Nartov Epic - Shatan (Satenik).

Ossetian cuisine is unique and diverse. Once you have tasted the dishes related to it, you want to repeat! It is good that there are a lot of recipes according to which each person is able to cook a traditional Caucasian treat at home. You just need to collect certain ingredients and follow the instructions. And now we will talk about the most popular dishes and recipes for their preparation.

Filled tortillas: ingredients

First of all, Ossetian cuisine is known for them. Pies in the form of flat cakes with tender dough and juicy filling are loved by everyone who has tried them. For cooking, you need the following products:

• Flour. 500 BC
• Kefir. 200 ml.
• Water. 100 ml
• Rast. butter. 30 ml.
• Yeast. 1 sachet.
• Sugar. 1 tsp
• Salt. 0.5 tsp

This is for a test. Ho still need a filling! Ossetian pies are made with completely different fillings - with cheese, fruits, berries, cabbage ... But this recipe involves the preparation of the filling from the following products:

• Fresh minced beef. 1 kg.
• Onion. 1 head.
• Garlic cloves. 2 pcs.
• Boiled water. 100 ml
• Coriander. 1 tsp
• A bunch of fresh cilantro.
• Salt and pepper optional.
• A little butter.

From the specified number of ingredients, you get three cakes. In accordance with Ossetian traditions, cakes are baked for feasts in an odd quantity. Even - only for mourning dates.

Preparation

So, in accordance with the most popular Ossetian cuisine recipe, the first step is to knead the dough. The actions are as follows:

• In a separate container, you need to mix water with kefir and add sugar and salt there. To stir thoroughly.
• Add pre-sifted flour with yeast there.
• Knead the viscous dough. It will stick to your hands - this is normal. A rolling pin is not used to roll out Ossetian cakes. They work with the dough with their hands.
• Cover the container with a towel and leave for a while.

While the dough is rising, you need to prepare the filling. Mix the minced meat with finely chopped onion and crushed garlic, add chopped cilantro, sprinkle with coriander, salt and pepper. Pour water on top, you can replace it with broth. After that, knead the minced meat well. You should get a juicy homogeneous mass.

The dough will do by then. It should be laid out on the table, well sprinkled with flour. Divide equal parts by Z. Turn each into a cake.

Put the filling in the center with a slide. Then pinch the edges of the dough, pulling them to the center. Carefully flatten the ball, turn it over. And after that, you need to start slowly stretching it. Until then, until you get a cake. The main thing is not to tear the dough. You can help yourself with round boards or baking sheets.

When the cake is ready, make a small hole in the center. Cook at 200 ° C for about 20 minutes. After removing from the oven, throw a piece of butter on top.

Tsakhton sauce

Delicious dressing, which is prepared on the basis of yogurt in the best traditions of Ossetian cuisine. This sauce is universal - it is spread on bread, meat is marinated in it, and salads are seasoned with it. For cooking you will need:

• Hot chilli pepper. 100 g
• Fresh cilantro. 100 g
• Matsoni (can be replaced with sour cream). 250 ml.
• Garlic. 2 cloves.
• Hops-suneli. One generous pinch.
• Salt and pepper optional.

First you need to wash and dry the greens, then chop them as finely as possible. Then you need to do the pepper. Wash and cut each pod, remove membranes and seeds, and then immerse it in boiling water for 3 minutes. Then lay out and cool.

Then the pepper must either be passed through a meat grinder or chopped with a blender. Do the same with nuts and garlic. Add the resulting mass to the yogurt, add cilantro to the same place. Sprinkle with salt and pepper, add suneli hops. Stir well, chill and serve.

Ossetian meat

It is impossible not to tell about this recipe. What an Ossetian cuisine without meat! In order to prepare it in accordance with traditions, you will need:

• Tsakhton sauce made according to the above recipe.
• Fresh beef (hind leg or brisket). 0.5 kg.
• Water.
• Parsley, dill, cilantro, green onions.

So, first you need to cleanse the meat from tendons, films and bones. Then put it in a cooking container and fill it with clean water so that it completely covers it. Put on high heat and quickly bring to a boil, then reduce the flame to a minimum. Cover the container with a lid.

Do not forget to skim off the foam and grease that collects on top. Otherwise, the meat will smell unpleasant or even taste bitter.

When it boils, add salt and spices as desired. And then bring the meat to full readiness. It should become soft.

The cooked meat is then laid out on a dish and salted a little. When it cools down, cut and sprinkle generously with herbs. Served on a large platter with tsakhton sauce. Place the sauce in a separate container.

Chicken soup karchy livzha

Listing the recipes of Ossetian cuisine, one cannot but touch upon this hot Caucasian treat. Karchi livzha will please even those people who are not lovers of soups. For cooking you will need:

• Large chicken.
• Potato. 0.6 kg.
• Hot chili peppers. 2 pcs.
• Garlic. 1 head.
• Salt. 5 g
• Ground black pepper. 15 g
• Fresh dill. 1 tbsp. l.
• Carrot. 1 PC.

The first step is to tackle potatoes. Divide each of them into quarters. Then finely chop the garlic and onion. Cut the carrots into cubes. Turn the chili peppers into a homogeneous mass using a blender.

Then you can proceed to the bird. Cut the chicken in portions and send it in a saucepan over high heat. Do not cook until cooked! When the water boils, it must be drained, put in a new pan and put on the fire again.

What's next? When the new water boils, you can put potatoes, carrots, peppers and herbs there, add salt to taste and cook over medium heat. After 25 minutes add garlic and pepper. Hold for another 15 minutes. Then the pan can be removed. Pour the soup into bowls, sprinkle with herbs on top and serve.

Adjika

Traditional winter preparation of Ossetian cuisine. You will need:

• Tomatoes. One kilo.
• Apples. One kilo.
• Garlic. 0.2 kg.
• Bulgarian pepper. 0. 3 kg.
• Chilli. 100 g
• Cilantro and basil. One bundle.
• Salt. 30 g

All vegetables must be washed and peeled (except for herbs and tomatoes), and apples must be cored. Pass them through a meat grinder, sprinkle with salt. Mix the mixture thoroughly. Let it brew for 10 minutes. Then mix again, put in sterile dry jars and close. Keep refrigerated.

Dzykka porridge

The preparation of this dish is also worth mentioning, since we are talking about recipes of Ossetian cuisine (with a photo). To prepare such porridge you will need:

• Corn flour. 250 g
• High fat sour cream. 1 kg.
• Salt. 1 tsp

Put the sour cream in a container and send it over medium heat to boil. You need to stir it, never leaving the stove for a second.

When the sour cream boils, you need to start adding flour in portions. Stir to prevent lumps from forming. Then add salt.

Continue cooking while stirring. The mass should stop sticking to the walls of the container. In the process, you will be able to notice the release of ghee.

Dzykka is served hot and with bread. It turns out to be very tasty, but fatty, so it is better to make small portions.

Beer

Since we are talking about recipes for Ossetian cuisine, we cannot but tell about this intoxicating drink. The beer of this Caucasian people is famous for its unique taste. And for the Ossetians themselves, the drink has a sacred meaning. No holiday is complete without beer! To prepare it you will need:

• Water. 10 l.
• Hop. 50 g
• Caxap. 1 tsp
• Rye bread. 1 loaf
• Brewer's yeast. 4 tbsp. l.
• Pearl barley or malt. 3 kg.

According to the Ossetian recipe, you first need to grind the malt / cereal and fry in a dry frying pan until the mass turns dark brown. Then pour water into a large container and boil it. Pour the malt / cereal into it and continue to cook over high heat for an hour. The water will boil, so you will have to constantly stir the mass.

After an hour, you must strain the liquid and send the container back to the fire. Add sugar, stir. Add hops. Cook for about 3-4 hours, until 2-3 centimeters of liquid has evaporated. When the saute occurs, you can remove the container from the heat and add chopped stale (or oven dried) rye bread.

Allow the mixture to cool. Pour half a liter into a separate container and warm it up to room temperature. Dissolve yeast in this liquid, mix thoroughly. Pour liquid back.

For 2 days, the beer must be left in a warm place, covered with a lid. The drink turns out to be delicious, with a beautiful dark color - this can be seen from the photo below. With the dishes of Ossetian cuisine according to the recipes listed above, such a drink will "sound" great.

Conclusion

In conclusion, I would like to say that Ossetian cuisine also includes many interesting and original treats.

In Ossetia, as in any other Caucasian region, barbecue is widespread. Traditionally, it is prepared from the pulp of young lamb or beef. The meat is coarsely chopped, sprinkled with coarsely chopped onions, salt, pepper, a little poured with freshly squeezed lemon juice or dry white wine. Stir and leave for 3 hours. Cooked over a fire and served with vinegar and onions.

What else can you remember? The same famous oatmeal dishes, all kinds of drinks (braga, araka, rong, dwaino). And of course, pies. Only one recipe was noted above, and if you like it, then it is recommended to try making dawongjin, kabuskagin, potatojin, artadzykhon and many other variations. Cooking instructions are fortunately easy to find.