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The article examines the traditional ritual food of Ossetians as an integral part of the culture of life support, which is not only preserved in modern culture, but also demonstrates an innovative resource. Based on the materials of ethnosociological research, an attempt is made to determine the degree of preservation of traditional ritual dishes in the Republic of North Ossetia-Alania, their relevance and prospects in modern conditions. During the scientific expedition, which includes the collection of field ethnographic material, it is planned to conduct sociological surveys to identify the current state of consumption of national cuisine and its future demand. Expeditionary work includes expert and mass surveys. During an expert survey, find out the range of consumed dishes limited to ritual and prestigious food. During a mass survey, determine the list of consumed national cuisine dishes, desire/reluctance, as well as the ability/inability to cook them.

popularization

Renaissance

traditional drinks

traditional meat complex

ritual baking

ethnocultural branding

1. Kanukova Z.V. Traditional Ossetian food. Series “My Ossetia”. Vladikavkaz, 2005. P.11.

2. Kanukova Z.V. Ethnocultural brand as a resource for innovative development and interethnic harmony // Culture and space. Book three. Ethnocultural brand and historical and cultural images in the innovative development of the North Caucasus region: Collection of scientific articles. Rostov-on-Don; Pyatigorsk, 2011. P.31.

3. Scientific archive of the North Ossetian Institute of Humanitarian and Social Research named after. IN AND. Abaeva. Materials of the ethnosociological expedition SOIGSI. 2014. F. 9. Op.1. P.38-44.

4. Ossetian ethnographic encyclopedia. Vladikavkaz: Project-Press, 2013. P.537.

5. Ossetians. Series "Peoples and Cultures". M.: Nauka, 2012. P.229.

Ethnocultural branding, aimed at achieving recognition of the region, increasing its image and investment attractiveness, strengthening the economy and solving certain social problems, includes elements of traditional material, social and spiritual culture. The most popular and widely used form of branding is traditional livelihood culture and, above all, national cuisine.

In the Republic of North Ossetia-Alania, the subject of branding has become exclusively ritual food, which includes baked goods, boiled meat of a sacrificial animal and beer. The Ossetian traditional ritual table personifies the picture of the world and was dedicated to higher powers with prayers for the sending of grace; he was a kind of mediator between God and people. Three pies (with cheese filling) in a ritual context meant three most important categories, three zones of mythological space - god (“huytsau”), sun (“khur”), earth (“zækhkh”). In the case of a funeral meal, pies are served in even numbers - the middle pie, symbolizing the sun, is missing. Pie dough was made from wheat flour. Due to specific environmental conditions, supplies of wheat were limited, therefore, in the life and folklore of Ossetians, it has long been endowed with sacred qualities. There are special rules for cutting round pies: they are cut into 8 pieces after saying the prayer; The immobility of the plate with pies is strictly observed, which is associated with ideas about the foundation of the universe, about the stability of the life process.

During the scientific expedition, which included collecting field ethnographic material and conducting sociological surveys, the current state of consumption of national cuisine and its future demand were revealed. The expedition work included expert and mass surveys. The latter was attended by 500 people, of which 180 were residents of rural areas. During the expert survey, it turned out that the range of dishes consumed is limited to ritual and prestigious food. During a mass survey, a list of consumed national cuisine dishes, desire/reluctance, and ability/inability to cook them were determined.

Ritual and prestigious-sign elements of Ossetian cuisine: current state and prospects

Ritual and prestigious-sign elements of Ossetian cuisine	Are the following dishes consumed in everyday life and on holidays?	Do you know how to cook the following dishes?	Which of the following dishes do you prefer to purchase ready-made?
large ritual pie filled with fresh cheese (guydyn)
round pies with cheese filling (uælibækh)
round pie with fresh cheese or cottage cheese, baked in butter (khæbizjyn)
oval cheese pies
triangular cheese pies
round pies with other fillings
round pies filled with minced meat (fidjin)
boiled meat (with head, neck and ribs)
shish kebab from entrails (fizonæg)
Dzykka porridge

Thus, in the modern life of Ossetians, the most consumed are traditional round-shaped pies with all types of fillings, beer, “dzykka” porridge and boiled meat. The majority of respondents know how to bake pies and prepare mixed meat; much fewer know how to cook zykka porridge, brew beer and distill araku. While there are quite a lot of people who want to buy pies and drinks to order, the majority of respondents prefer to cook meat dishes at home.

Only pies filled with cheese (“uælibækh”) and minced meat (“fidjyn”) are considered traditional. Pie stuffed with minced meat (fydzhyn) is the food embodiment of the complex development of agricultural and pastoral traditions. This pie was baked only for holiday meals associated with positive emotions; it was an obligatory element of the wedding feast, a kind of dessert, the serving of which meant the end of the treat.

Traditional baked goods also include:

• a large ritual pie filled with fresh cheese (guydyn), and sometimes chicken meat, prepared on special occasions: for the betrothed bride, for the holiday of newborn boys, for the New Year, for a young man going to mowing for the first time; the wedding guydyn was baked in the bride's house and brought to the groom's house with wedding gifts;
• pie with fresh cheese or cottage cheese baked in butter (khæbizjyn).

Of all types of pies, round pies are used in ethnocultural branding; In addition to traditional fillings, they are baked with a filling of beet tops, cabbage, pumpkin, beans, and wild garlic leaves. These pies have entered the public catering system, are baked to order, and exported outside the republic. They have ceased to be exclusively ritual food and are consumed as everyday food. The “Ossetian Pies” (Ironchiirita) festival held in the Republic of North Ossetia-Alania, as well as the “Ossetian Cheese” competition, became a powerful mechanism for branding traditional baked goods.

In the sacrificial meal, the meat food complex was also endowed with special symbolism. Traditionally, meat was eaten boiled and much less often fried. The opposition “boiled-fried” determined the nature of sacred and secular meals in the past. The stable tradition of the ritual slaughter of animals contributed to the preservation in everyday life of traditional methods of dividing the carcass, processing meat and preparing a strictly defined minimum of dishes that determine the nature of the meal. To this day, the boiled head of an animal remains an indispensable element of the meal in the event of a ritual slaughter. The head (sær), neck part (bærzæy), shoulder blade (uæn) or fat tail (dymæg) as the most honorable parts are placed on the table in front of the elders who lead the ritually prestigious meal.

Kebab - fizonæg - remains a popular meat dish. Mostly fresh lamb was selected for it, and less often beef. Fizonæg is fried on iron and wooden skewers (uækhst) over hot charcoal (arti tsækhæryl). For fizonæg, some innards are also used, especially often the lungs, then the liver and kidneys. One of these parts of meat is cut into pieces, which are wrapped in a layer of gland, put on a skewer and then fried. This is a ritual fizonæg. It usually appears in pronouncing the initial toast at the feast. Taking a skewer with such a fizonæg in his left hand, and a glass in his right, the eldest pronounces a particularly solemn toast. After making the toast, the skewer with kebab is passed to the younger ones. Ossetians fried shish kebab in a cauldron (adzhyfizonæg). Fizonæg was prepared from fresh meat , immediately after a ram or bull (but not a sacrificial one) was slaughtered.It was usually presented to those who cut and skinned the sacrificial animal.

The entire meat complex described is widely consumed; it is prepared not only at home, but also in supermarkets and restaurants.

Among the Ossetians, all ritual meals were accompanied by the consumption of beer (bægæny) - the oldest of drinks, known back in the Scythian era. It played a central role in religious and magical ceremonies.

In order to revive this drink, the Republic of North Ossetia-Alania holds an annual national-cultural competition “Ossetian Beer”, organized by the Ministry of Culture and the Bavaria brewing company. As a result, recipes for making beer in different gorges of Ossetia were collected, in which the brewing company was especially interested, those wishing to establish beer production were offered participation in the small business lending system, which could contribute to solving the problem of employment in rural areas. Currently, the consumption and production of araki has become more popular, which many prefer to other strong drinks as an environmentally friendly product. Thus, representing an integral part of modern culture, ritual food has the potential to contribute to the development of the economy, culture, social sphere, revitalize recreational and tourist commercial activities, and increase investment attractiveness.

The research was carried out with the support of the Russian Humanitarian Fund, project No. 14-21-13001 “Innovative resources of the cultural heritage of North and South Ossetia.”

Reviewers:

Marzoev I.T., Doctor of Historical Sciences, leading researcher at the North Ossetian Institute of Humanitarian and Social Research named after. V. I. Abaeva All-Russian Scientific Center of the Russian Academy of Sciences and the Government of the Republic of North Ossetia-Asia, Vladikavkaz;

Chibirov L.A., Doctor of Historical Sciences, Professor, Head of the Department of Ethnology, North Ossetian Institute of Humanitarian and Social Research named after. V. I. Abaeva VSC RAS ​​and the Government of the Republic of North Ossetia-Asia, Vladikavkaz.

Bibliographic link

Khubulova E.V., Kanukova Z.V. TRADITIONAL RITUAL FOOD OF OSSETS AS AN ETHNOCULTURAL BRAND // Modern problems of science and education. – 2014. – No. 6.;
URL: http://science-education.ru/ru/article/view?id=15889 (access date: 05/09/2019). We bring to your attention magazines published by the publishing house "Academy of Natural Sciences"

Greetings, dear reader, everyone knows that food for any person, regardless of his place of residence and nationality, is the most necessary thing in his life, and therefore Ossetian cuisine with its national recipe traditions in cooking and eating has a fairly strong influence on the life of a modern resident of the Caucasus .

The most important factor of health is its quantity and quality, the range of foods consumed and, of course, the regularity of food intake.

Since ancient times, the main food of Ossetians was boiled meat and bread products, which, as a rule, were prepared from corn flour.

The national cuisine of Ossetia appeared back in the days when the ancient state of nomadic peoples, the Alans, arose on earth and began to gradually develop, which later became the progenitor of modern Ossetians within its established geographical borders.

Their nomadic ancestors lived in difficult and sometimes difficult conditions in mountainous areas, where hunting for prey was quite difficult, so in most cases they were engaged in cattle breeding and agriculture.

In addition to the source of food, raised livestock and the fruits of agriculture served them as a monetary unit.

Therefore, their food was scarce and the range of food products was small. Alans rarely ate Ossetian meat, only on major holidays or during national rituals.
The basis of their food was mainly corn churek, washed down with sour milk, brewed beer or ordinary spring water.

They allowed themselves to cook meat only on special occasions - births or funerals, where a huge carcass of a large-horned animal was cooked in a large camp cauldron over an open fire. Hence, the dishes of Ossetian cuisine were quite monotonous.

Fundamental principles of Ossetian cuisine

Over the years, a person has accumulated his life experience in growing and processing food, thereby changing and enriching his diet, and with it his national cuisine.
And today the national Ossetian table adheres to its traditions. When serving dishes, as a rule, they begin to be placed at the head of the table, where the respected senior toastmaster sits, whose task is to lead the table, so the head and neck of a boiled animal always stands next to him.

Just like all national cuisines, Ossetian cuisine did not develop separately from other peoples. However, the cooking of each nation still retains its own unique national traditions.

Thus, in Ossetian cuisine you can find various Caucasian dishes, and Ossetian pies, considered the most delicious in the Caucasus, are today on the tables of many other peoples of our country.

The modern cuisine of Ossetia, like the cuisines of other nations, has expanded its range, enriching it with its national, unique, specific seasonings, giving many dishes a taste and aroma characteristic of Ossetian cuisine.

Ossetian national cuisine currently does not stand still and is changing, for example, if earlier Ossetian pies were made from unleavened dough mixed with water or whey, now they prepare dough for pies using milk or kefir, adding margarine and eggs to it .

This, in turn, affects the taste of the pies and allows them to remain fluffy and fresh for a longer time, and many meat dishes have also changed their recipes.
Ossetians, like many peoples of the Caucasus, love to cook aromatic kebab, for which there are countless recipes.

Traditional dishes of Ossetian cuisine

The main dish of Ossetian cuisine at all times has been and remains boiled fresh meat of beef or lamb, and sometimes poultry - chicken or duck. It is cooked whole and served on a large tray.

The meat was always served with fresh herbs and always various hot sauces with pepper and garlic, as well as bitter capsicum and wild garlic in sour cream or broth. Until now, the most popular meat dish in the Caucasus is considered to be delicious kebab.
In Ossetian cuisine, triangular and round pies with different fillings, the quantity of which depends on the purpose of the table, are widespread in Ossetian cuisine. As a rule, it was customary to serve three round pies on a large platter.

As a small appetizer, the generous Ossetian table is served in most cases with amazingly tasting Ossetian cheese, and as a national salad, healthy fresh radish, seasoned with sunflower oil and salt on aromatic herbs.

As a light snack, eggplants with cheese or walnuts seasoned with milk sauce and garlic can be served.

The first dish of any cuisine is liquid soups, so in Ossetian cuisine such a dish is bean soup made from beef or lamb on the bone with potatoes, onions and fresh herbs, or soup with rice or homemade noodles cooked in chicken broth.
The second traditional dish of Ossetian cuisine is often a stew of young lamb with potatoes and onions seasoned with hot pepper, garlic and spicy thyme. The second course is also prepared with poultry meat, where chicken or duck is cooked in pots with vegetables, aromatic seasonings and garlic.

The unique aroma and amazing taste of this poultry dish prepared in Ossetian style will delight even the most sophisticated gourmet.

Lamb pilaf or veal cabbage rolls are served with fermented milk sauce prepared with kefir, or whey can also be on your table as a second course. Most often, this pilaf is prepared in a large cauldron with a thick bottom.

The most famous pastry of Ossetian cuisine, replacing bread, is the traditional corn churek with cheese, prepared in the form of flatbread and stored for a long time.

The Ossetian highlanders eat this basic baked delicacy hot, when it gives off its unique bready aroma. Its simplicity of the recipe and speed of preparation have gained worldwide fame.

Famous Ossetian pies

There is probably not a person who has visited at least once and not tasted real Ossetian pies with homemade beer. The multinational republic with its cuisine is distinguished by a wide variety of dishes with unforgettable taste.

All this diversity is expressed here in the famous recipes of the Ossetian pie, the history of which is reflected in the centuries-old folk tales of the inhabitants of the North Caucasus.
Three Ossetian pies, lying in one portion on a large platter, have not only culinary, but also ritual significance, as they symbolize the trinity of the universe - the sun, water and earth.

A properly prepared Ossetian pie has a thin layer of dough and a large amount of filling, and a master in its preparation is considered to be the one who can cook the thinnest pie in the oven in a large frying pan, served with main courses instead of bread.

Such filling can usually be:

1. crushed boiled potatoes with milk,
2. soft brine Ossetian cheese,
3. chopped beet leaves,
4. stewed cabbage with hot peppers,
5. finely chopped wild garlic leaves,
6. boiled beans with fat tail,
7. chopped boiled pumpkin.

The leader of the culinary art among pies in Ossetia, which has conquered world gourmets, is the popular meat pie with minced beef.

During the cooking process, a small hole or cuts are made in the middle of the meat delicacy to allow steam to escape, and after baking, it is greased with a large piece of butter. This pie is served exclusively hot.

Ossetian culinary masterpieces

The most delicious sweet of Caucasian cuisine is crispy brushwood drizzled with honey, as well as small white dough balls cooked in melted butter and sprinkled with powdered sugar; these sweet desserts are loved by both adults and children.

As a dessert dish, the Ossetian table is served with sweet pies, popular in many cuisines, filled with apples, lemon or cherries.

For residents not only of the Caucasus, but also of other regions of our country, homemade Ossetian beer, prepared with your own hands with the addition of a small amount of honey, is a special drink that has a dark, rich color and exquisite taste.
Along with Ossetian cheese and famous pies, many nutrition experts have recognized Ossetian beer as one of the best drinks in the world.

Another low-alcohol drink common in Ossetia, made from grain plants - corn and barley for major holidays and funerals, is araka, the average strength of which is 25 degrees.

In the mountainous regions of the small republic of North Ossetia in the Caucasus with its small hospitable people, Ossetian cuisine, widely known outside the small republic in terms of area and population, still remains unchanged and preserves its centuries-old traditions.
Of course, modern civilization has deeply penetrated the life of the Ossetian people. The form of serving dishes to the table has also changed. Ossetian tables now began to be set strictly according to the rules of etiquette.

Therefore, despite the fact that in modern cooking everything changes very quickly, the traditional Ossetian table remains unchanged, without losing its national flavor, where in North Ossetia the main dish at any feast will always be the same - three pies, chicken and a jug of home-brewed Ossetian beer. Bon appetit and stay healthy!

And I invite those who are interested in numerous recipes of Ossetian cuisine to visit the mountainous sunny Ossetia to taste all these national culinary masterpieces live.

And that’s all for today and thank you for your attention, my dear reader. I hope you liked my article about traditional Caucasian dishes of Ossetian cuisine. Now you know what culinary masterpieces can be seen on the tables of generous Ossetians, and their cooking recipes.

Maybe you have already tried them, then express your opinion about it in a comment to the article, I will be interested in reading it. Let me say goodbye to you and see you again, dear friends.

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Ossetian cuisine is unique and diverse. Once you try the dishes related to it, you want to repeat it! It’s good that there are a lot of recipes according to which everyone can prepare 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 flatbreads: ingredients

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

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

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

• Minced fresh 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 as desired.
• A little butter.

From the specified amount of ingredients you will get three pies. In accordance with Ossetian traditions, flatbreads for feasts are baked in odd quantities. In even numbers - only for mourning dates.

Preparation

So, in accordance with the most popular recipe of Ossetian cuisine, the first thing you need to do is knead the dough. The steps are as follows:

• In a separate container, mix water with kefir and add sugar and salt. To stir thoroughly.
• Add pre-sifted flour and 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 flatbreads. They work with the dough by hand.
• 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 this, knead the minced meat thoroughly. You should get a juicy, homogeneous mass.

The dough will be ready by then. It needs to be placed on a table well sprinkled with flour. Divide into 3 equal parts. Turn each into a flatbread.

Place the filling in a mound in the center. Then pinch the edges of the dough, pulling them towards the center. Carefully flatten the ball and turn it over. And after that you need to start stretching it slowly. 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 approximately 20 minutes. Remove from the oven and throw a piece of butter on top.

Tsakhton sauce

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

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

First you need to wash and dry the greens, then chop them as finely as possible. Then we need to deal with the pepper. Wash and cut each pod, remove membranes and seeds, and then lower it into boiling water for 3 minutes. Then put it out and cool.

Then the pepper must either be passed through a meat grinder or crushed using a blender. Do the same with nuts and garlic. Add the resulting mass to the matsoni, add cilantro there. Sprinkle with salt and pepper, add suneli hops. Mix thoroughly, cool and serve.

Ossetian style meat

We can’t help but talk about this recipe. What is 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 clean the meat from tendons, films and bones. Then put it in a cooking container and fill it with clean water so that it covers it completely. Place over high heat and quickly bring to a boil, then reduce the flame to low. Cover the container with a lid.

You must remember to skim off the foam and fat that collects on top. Otherwise, the meat will smell unpleasant or even taste bitter.

When it boils, you need to add salt and spices as desired. And then bring the meat until fully cooked. It should become soft.

The cooked meat is then placed on a dish and salted a little. When it has cooled, cut it and sprinkle generously with herbs. Serve on a large platter with tsakhton sauce. The sauce must be placed in a separate container.

Chicken soup karchy lyvzha

When listing recipes for Ossetian cuisine, one cannot help but mention this hot Caucasian treat. Even those people who are not fans of soups will like karchy lyvzha. For preparation you will need:

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

The first thing you need to do is potatoes. Divide each of them into quarters. Then finely chop the garlic and onion. Cut the carrots into cubes. Process the chili pepper into a homogeneous mass using a blender.

Then you can start working on the bird. Cut the chicken into portions and place it in a saucepan over high heat. Do not cook until done! When the water boils, you need to drain it, add a new one to the pan and put it on the fire again.

What's next? When the new water boils, you can add potatoes, carrots, peppers and herbs, add salt to taste and cook over medium heat. After 25 minutes, add garlic and pepper. Hold for another 15 minutes. Then you can remove the pan. Pour the soup into bowls, sprinkle 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.
• Bell pepper. 0.3 kg.
• Chilli. 100 g.
• Cilantro and basil. One bunch.
• Salt. 30 g.

All vegetables need to be washed and peeled (except for herbs and tomatoes), and the cores of apples must be removed. Pass them through a meat grinder, sprinkle with salt. Mix the mass thoroughly. Let it brew for 10 minutes. Then mix again, place 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 for Ossetian cuisine (with photos). To prepare this porridge you will need:

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

Place the sour cream in a container and cook it over medium heat. You need to stir it without 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, still stirring. The mass should stop sticking to the walls of the container. During the process, you will notice the release of ghee.

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

Beer

Since we are talking about recipes for Ossetian cuisine, we cannot help but talk 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 cuisine recipe, you first need to grind the malt/grains and fry in a dry frying pan until the mass turns dark brown. Then pour water into a large container and boil it. Pour malt/grains into it and continue cooking over high heat for an hour. The water will boil, so you will have to stir the mixture constantly.

After an hour, you need to strain the liquid and return the container to the fire. Add sugar and mix. Add hops. Cook for about 3-4 hours until 2-3 centimeters of liquid has evaporated. When boiling 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 to room temperature. Dissolve yeast in this liquid and mix thoroughly. Pour the liquid back.

Leave the beer covered with a lid in a warm place for 2 days. The drink turns out tasty, with a beautiful dark color - this can be seen in the photo below. With Ossetian cuisine according to the recipes listed above, such a drink will “sound” wonderful.

Conclusion

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

In Ossetia, as in any other Caucasian region, shish kebab 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, and a little 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 (mash, araka, rong, dvaino). And of course, pies. Only one recipe was noted above, and if you like it, it is recommended to try making dawonjin, kabuskajin, potato jin, artadzyhon and many other variations. Cooking instructions are fortunately easy to find.

Today, Ossetia, an area located in 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 this isolation, recipes for national Ossetian cuisine are used both in the southern and northern parts of this region, and what’s more, the cuisine of Ossetia is definitely not worth dividing 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 ancient Iranian dialect. Back in the first century AD, one half of the nomads decided to settle on the territory of what is now Ossetia, the rest moved on.

It was this period that 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. It couldn’t be otherwise; now Ossetians live in one place, have their own houses and farms. The most important food product 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. Thus, Ossetians love and often cook meat in a cauldron; this dish is brought to readiness over an open fire. It should be served with the incomparable sauce Tsakhdon or Nurydzakhdon, prepared with sour cream; it has a very sharp and spicy taste.

Homemade lamb or beef is widely used in the traditional cuisine of Ossetia. When the Alans became settled 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 the meat into huge pieces.

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

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

Ossetian pies are the hallmark of national cuisine

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

According to tradition, guests are treated to at least three pies. This is how Ossetians express their respect and affection for 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, dough for Fydchin meat pies was mixed only with wheat flour, whey or water.

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

Traditional drinks of Ossetians

As a rule, the highlanders of Ossetia have a meager diet; meat and bread dishes predominate in their diet. Rong, kvass, arak and tutyr, created from honey, are rightfully considered Ossetian folk drinks. Almost every household has livestock, so Ossetians often drink milk.

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

National Ossetian cuisine is a collection of indescribably delicious culinary pleasures. It amazes with its rich palette of tastes and aromas, boundless love for filled pies and, as is customary in the Caucasus, colorful meat variations.

Potato and cheese duet

The culinary pride of Ossetia is Ossetian pies, and especially potato gin. Combine 100 ml of milk and water, dilute 10 g of dry yeast and 1 tsp. Sahara. Little by little add 300 g of flour, 30 g of melted butter, a pinch of salt and knead the dough. Cover it with a towel and leave for an hour. Beat the puree of 4 boiled potatoes, mix in 100 g of grated Ossetian cheese and 2 tbsp. l. sour cream. Roll out the dough into a flat cake 1 cm thick, put the filling on top, pull the edges towards the middle and roll out again. Make a hole in the center and bake the pie in the oven for 20 minutes at 200°C. Grease hot potatoes with butter and they will become even more appetizing.

Cabbage ideal

Kabuskajin with cabbage has won the hearts of many gourmets. Dilute 20 g of dry yeast and 1 tsp in 150 ml of warm water. flour, let the dough rise. Combine it with 400 g of flour, 120 ml of water, 3 tbsp. l. vegetable oil, a pinch of salt and knead the dough. While it is rising, chop 300 g of white cabbage and 2 carrots, simmer them in oil with spices and salt. Add 250 g of grated cheese and mix. Place the filling on the rolled out dough, connect the edges in the center and press down. After making a round hole, place it in the oven for 20 minutes at 190 °C. If you use different vegetables instead of cheese, you will get an excellent lean pie.

Greenery in the snow

Davonjin - with Ossetian cheese and wild garlic leaves, which is impossible to resist. Dilute 10 g of yeast in 250 ml of warm kefir and leave for 10 minutes. Add here 350 g of flour, 50 ml of vegetable oil, a pinch of salt and knead the dough. Cover with a cloth and leave it in a warm place for 2 hours. Chop a bunch of wild garlic, mix it with 200 g of Ossetian cheese and form 6 lumps. We put them on dough cakes, collect them in the form of bags and roll them out. Place in the oven for 25 minutes at 180°C. By the way, they can be taken to a spring picnic for the whole family.

Cherry dreams

For those with a sweet tooth, there is a special treat - cherry bulgin. Dissolve 1 tsp. yeast and 1 tbsp. l. sugar in 50 ml of milk. After 15 minutes, add 400 g of flour, 100 ml of kefir, 50 g of melted butter, an egg and a pinch of salt. Knead the dough and put it in a warm place for 2 hours. Sprinkle 300 g of pitted cherries with sugar to taste. To prevent juice from leaking out of the pie when baking, season the berries with 1 tbsp. l. starch. Roll out two flat cakes from the dough. Place it on one cherry, cover the second one and seal the edges nicely. We make 5-6 holes in the form of petals and place the baljin in an oven preheated to 180 °C for 30 minutes. What could be better than a ruddy sweet pie for tea?

Lamb rules the roost

Lamb lyvzha is a dish of Ossetian cuisine for those who want to eat thoroughly. Chop 700 g of lamb into pieces, pour water 2 cm above the meat and bring to a boil. Add 1 tsp. dill seeds, salt and peppercorns to taste. We continue to cook the broth, constantly removing the foam. We put a bunch of cilantro into it, tied with a thread - at the end we will remove it. When the meat is cooked, add 2 onions in half rings, 500 g of diced potatoes, 1 medium-sized carrot in rings and bring the soup to readiness. Add 3 cloves of crushed garlic and ½ tsp. thyme. In Ossetia, lyvzha is served with tsakhton sauce made from 500 g of sour cream, a bunch of dill and a clove of garlic - it successfully emphasizes the taste of lamb.

Veal and company

Ossetians love veal no less, and therefore many recipes are dedicated to it. Cut 500 g of veal into cubes, sprinkle it with red pepper and salt. Chop 500 g of green beans and 400 g of tomatoes into slices, chop a bunch of green onions, parsley, cilantro and dill to taste. Place onions on the bottom of the pan, then meat, beans and tomatoes in layers. Cover them with herbs, pour in 100 ml of vegetable oil, 400 ml of hot water and simmer under the lid for 2 hours. Shake the pan from time to time to prevent the contents from burning. The tsakhton sauce from the previous recipe, to which we will add hot pepper rings, will add a fiery note to the veal.

Miracles on skewers

Kebab occupies a special place among the recipes of Ossetian cuisine. Cut large eggplant into circles, add salt and leave for 20 minutes. Grind red and yellow sweet peppers into slices. Chop 200 g of lamb liver, heart and lung into pieces, sprinkle with salt and spices and string on skewers. Fry them over smoldering coals for 8–10 minutes, remove them from the skewers and wrap each piece in lard. Thread them onto skewers again, alternating with slices of eggplant and pepper. Turning over often, brown on the grill. This variation will interest even seasoned barbecue connoisseurs.

If home gourmets urgently demand something tasty and unusual, Ossetian cuisine is exactly what they need. These amazing dishes will liven up your family menu and will please everyone without exception.