Ossetian cuisine: rich history, delicious recipes and dishes. Everyday food South Ossetian cuisine recipes

The national cuisine of North Ossetia was formed in ancient times - under the influence of the ancient Alan people. Since then, her main dish has been and remains meat - mainly beef and lamb - generously seasoned with various sauces. The second place among the cult culinary masterpieces is occupied by pies with meat filling. Many traditions of culinary etiquette have also been preserved to this day. Pies, for example, are always served on a platter in the amount of three pieces, and at the funeral table there must be an even number of them.

Snacks

Not much space is given to snacks in the cuisine of North Ossetia, however, the main ones can be distinguished among them: tsaku - fried puffed corn, dzykka - made from whey, local cheese and wheat flour. Ossetian cheese itself is also a snack, which, according to all the rules of local cuisine, is usually prepared in a dried beef stomach. The whey fermenting in it becomes an airy cheese product with amazing taste. National salads often include such a healthy and easy-for-the-stomach vegetable as radish. The simplest way to prepare them is a mixture of radish, sunflower oil and salt. It is worth mentioning a light appetizer - eggplant with cheese, which is especially tasty with a special sauce made from milk and garlic.

First meal

The main first courses of any national cuisine are soups, and Ossetian cuisine is no exception. Bean soup, which is called kaduri bash kartofima in local dialect, is prepared with milk. In addition to these ingredients, there are always potatoes, onions and greens. The traditional soup of Ossetia is kharmhuyp, prepared from lamb meat on the bone. It is noteworthy that the meat is not chopped, but served in large pieces along with the bone on a wide dish separately from the broth. Porridges are also considered first courses; in the cuisine of North Ossetia, most of them are based on corn flour. National mamaliga, or shir, is a corn porridge considered a nutritious and energetically valuable dish.

Second courses

As mentioned above, the main food of Ossetians is meat, while the second place is occupied by pies with various fillings. There are a great many options for preparing meat dishes and fillings for pies, so only the key national dishes will be considered below.
The most popular method is to cook meat over an open fire in a cauldron. It is stewed for a long time with spices and served with a variety of sauces, mainly garlic. Among the variety of sauces, one can highlight tsakhton, made from sour cream, and nur tsakhton, a very spicy garlic sauce. Tsyvzydakhdon is also popular - an unusual-tasting spicy sauce made from capsicum leaves, which is poured with sour cream.
Lamb prepared according to the traditions of the peoples of Ossetia is called lyvzha - it is meat stewed with potatoes and onions, seasoned with pepper, garlic and savory (a spice used for both culinary and medicinal purposes). In addition to stewed meat, in Ossetia it is popular to prepare it in the form of shish kebab, not only from sirloin, but also from offal. In this case, the kidneys, liver and hearts of young animals are threaded onto wooden skewers and fried over coals.
It is impossible not to mention those second courses that are prepared using poultry meat. Among them there are traditional dishes, without which a real hospitable Ossetian table cannot do. First of all, this is Ossetian-style chicken (tolon), which is simmered in pots along with vegetables. The main seasoning for this dish is savory. Cooking duck meat is characterized by the presence of garlic. The dizzying aroma and taste of duck with garlic in Ossetian style will not leave even the most avid gourmet indifferent. It is served on wide plates; it is often complemented by a pie with beet tops, which is eaten instead of bread.
Chicken meat often becomes the main ingredient of another national dish of Caucasian cuisine - pilaf. Most often it is cooked over an open fire in a special vessel with a thick bottom. Served with fermented milk sauces containing whey or kefir.

Baking in Ossetian cuisine

The most famous baked delicacy in Caucasian cuisine was and remains a kind of bread substitute - churek. Its base is corn flour, and churek is traditionally baked with cheese. Before baking, it is lubricated with water so that the finished cake does not crack. You can store the finished products for up to two weeks; they will not dry out or become moldy - unlike regular bread. The appearance of churek on the tables of Ossetians can also be associated with the history of the people. Due to the region of residence, the ancient highlanders ate rather poorly, and chureks were one of the main dishes eaten. Residents of the Republic of Ossetia prefer to eat them while still hot - when they emit a unique aroma. The simplicity and speed of the recipe has spread this dish throughout the world.
What cuisine is complete without pancakes and pancakes, which are also a national dish in Ossetia. The main difference between Ossetian pancakes and others: for cooking, wheat flour is mixed in equal proportions with corn flour, which gives the delicacy lightness and an unforgettable taste. In the local dialect, pancakes are called lauzh, pancakes - lauyzta. These dishes are served with sour milk or tsakhdon sauce, which was mentioned above.

Ossetian pies

Their famous flat cakes can be included in a separate chapter of the book of Ossetian recipes: the history of recipes is measured in centuries, which is reflected in Caucasian folk tales. A pie with a thin layer of dough and a large amount of filling is considered to be properly made. In addition to culinary, Ossetian pies also have ritual significance, as evidenced by the fact that they always serve three pieces per serving. Three pies symbolize the sun, water and earth - the three foundations of the universe. It is noteworthy that this recipe for such a dish does not involve the use of margarine and eggs. The main types of Ossetian pies include:
- Kartofgin - the most popular dish found in any list of Ossetian jam recipes. The basis for it is crushed potatoes mixed with milk and flour, from which flat cakes are subsequently baked. A virtuoso in the field of cooking is considered to be the one whose potato cakes are the thinnest. The dish is topped with cheese. The old pie recipe continues to win the hearts of gourmets from all over the world.
- Only a pie with meat filling can compete with the fame of potato gin - fijin . It is the hallmark of Ossetia in the field of world culinary art. It is a pocket of thin dough with minced beef. The dish is served exceptionally hot and is brushed with creamy meat before eating.
- Olibach - a pie with fresh cheese, which is thoroughly kneaded and salted. When baking this product, a cut must be made in the middle so that steam escapes and the cheese does not come out.
Often the filling of Ossetian pies includes healthy vegetables or their leaves, among which the most traditional ones can be distinguished:
- Tsaharajin - the filling of this flatbread includes crushed beet leaves and cheese. Beet leaves are the most common ingredient in vegetable dishes in Ossetia.
- Khaedurjyn - minced meat for filling is prepared from boiled chopped beans and lard. When serving, the finished product is poured with sour cream.
- Nasjin - This is a pie with chopped pumpkin. Pumpkin is also often found in Ossetian dishes - it is a very healthy vegetable, considered a kind of vitamin and mineral complex. Its fruits are low in calories, rich in fiber, and the champion among vitamins in it is beta-carotene.
- Kabuskajin - pie with cabbage and cheese. Often served instead of bread with main courses.

Ossetian desserts

The most common national sweet of Ossetians is dzukata or brushwood. This dessert is present in almost all Caucasian cuisines and is regarded as a sweet by both adults and children. For the peoples of the Caucasus, brushwood is traditionally doused with honey before serving.
You can also highlight such an unusual sweet as white halua - these are small balls of dough, which is prepared using melted butter and powdered sugar. Well, traditionally, pies with sweet fillings are served as a dessert dish, the most popular among them are cherries and apples. Apple pie, whose name in Russian cuisine sounds like charlotte, is called fatkuydzhyn in the local dialect, and cherry pie is called baljin.

Beverages

Ossetian beer is popular not only in the vast Caucasus region, but also beyond its borders. For local residents, home-brewed beer is not just a drink: they pray to God while preparing it. The recipe includes barley grains, wheat and corn flour. Sometimes honey is also added there, which gives it a special, somewhat piquant taste. Traditional Ossetian beer is distinguished by its dark color and rich taste; its name in local cuisine sounds like iron bagane.
The second most famous alcoholic drink in Ossetian cuisine is araka - made from corn grains and barley. In general, the people of the Republic of Ossetia are not fans of alcohol; they drink it in moderation, but on major holidays or funerals, arrack and beer are mandatory elements of the table. The average strength of araki is 25%.

Anyone who has ever visited North Ossetia notes the hospitality and cordiality of the hosts! Due to the fact that this is a multinational republic, the cuisine here is distinguished by a variety of dishes, which, although not very numerous, will definitely surprise you with an unforgettable taste. There is not a single person who has visited Ossetia and not tasted traditional pies with beer!

OSSETIAN CUISINE

Since ancient times, the main food of Ossetians was meat, mainly boiled, and bread products (mainly corn chureks, as well as wheat pies with various fillings, and the number of pies served on the table depended on the purpose). For example, it was customary for a guest to be served three pies on a platter. On the festive table, in addition to round pies, triangular products were also served in threes together. At the funeral table, the number of pies had to be even.

Ossetian cuisine was famous not only for pies, but also for meat dishes made from lamb, beef and poultry. Meat was often cooked as a whole carcass or in large pieces. The seasoning was garlic or wild garlic sauce with sour cream or broth. Lamb shashlik, which was prepared without first marinating the meat, was also very popular.

The previous Ossetian cuisine, in principle, did not differ in the variety of dishes. Seasoning first and second courses with vegetables, tomatoes, tomato paste, fried onions and other seasonings was not practiced. Nowadays these components have entered Ossetian cuisine.

The cooking of strictly Ossetian national dishes has also changed. If earlier traditional Ossetian dishes were prepared from unleavened dough mixed with water or whey, now milk and kefir with the addition of margarine and eggs are used for the dough, which improves the taste of the pies, helping them to maintain freshness and fluffiness longer. The settings for many meat dishes have also changed.

Ossetian cuisine does not develop in isolation. It is inextricably linked with the cooking of other peoples, especially Caucasian ones, while maintaining its own characteristics. In turn, Ossetian dishes, especially pies, decorate the tables of many peoples of the Caucasus.

The national Ossetian table has its own immutable etiquette, according to which the toastmaster, the most respected and eloquent elder, and the rest of the guests are seated at the head of the table according to seniority. Young people usually sit at the end of the table.

There is a strict order in the serving of different parts of meat, as well as in its distribution among those seated. For a long time, the neck and head were considered the most honorable parts of the carcass: they were served to the eldest at the table.

As a seasoning for meat, a sauce (tsakhdon) was prepared from garlic or wild garlic in sour cream or broth.

And at present, the Ossetian table does not lose its national specificity.

List of some dishes of Ossetian cuisine:

Dzykka (dzikka) - the dish is prepared from fresh Ossetian cheese, wheat flour and whey.
Akhsarfambal is a shish kebab made from pieces of animal lung or liver, wrapped in a casing and roasted on a spit.
Araka is an Ossetian vodka made from corn. Strength - from 25 to 50 degrees and above (after double distillation).
Bagany is an Ossetian beer.
Kuymal - kvass.
Kufei is a dish made from toasted cornmeal.
Mesin - sour milk.
Narthor - bread made from corn.
Khadurzhyn - bean pie.
Fydzhin - meat pie.
Walibah - cheese pie.
Tsaharajyn - pie with beet leaves.
Sulfur is a porridge made from corn flour, cooked with whey.
Suveli is an edible herb with a bitter taste.
Tsaku - puffed fried corn.
Churek - corn or millet bread.

Recipes for some dishes of Ossetian cuisine:
Pie with fresh cheese (Uælibækh)

Sift the wheat flour, make a hole in the middle and pour fresh kefir or warm milk into it, add softened margarine, salt, baking soda or yeast, sugar and knead into a soft dough. Place in a warm place and cover. If the dough is yeast, then leave to proof for 2-3 hours, with soda - for 30-40 minutes. Meanwhile, prepare the mince for the pies. Mash the cheese thoroughly, 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. Place pre-prepared minced fresh Ossetian cheese in the middle of the flat cake, level the minced meat over the surface of the flat cake 3-4 cm from the edge of the flat cake, then the ends of the flat cake gradually pull to the middle and connect. Flatten the surface of the cake with your palm, turn it over and flatten it again, giving it a rounded shape and even thickness. Place the pie on a heated and oiled frying pan. Make a cut or a round hole in the middle of the pie on the top side. Bake until golden brown. Serve hot, generously brushed with butter.

Meat pie (Fijin)

Sift the wheat flour, make a well in the middle, pour in warm water or milk, beat in the egg, add soda and salt on the tip of a knife and knead into a not very stiff dough. Let sit for 20-30 minutes. Rinse again before cutting. Divide into two unequal parts, keeping in mind that the cake for the bottom layer should be larger and thicker. Roll out the bottom flatbread to a thickness of 0.5 cm and place in a greased pan to cover the edges. Then place the minced meat evenly throughout the frying pan, roll out the second flatbread 0.2-0.3 cm thick. Make shaped cuts in the middle of the top flatbread. Then cover the pan with it and run a rolling pin along the edges, cutting off excess dough. Seal the edges to prevent juice from leaking out during baking. Bake in a very hot oven. Halfway through baking, I pour 2-3 tablespoons of broth or hot water through the holes on top of the pie. By the way, the dough can also be yeast. Minced meat: beef meat, fatty, chop very finely or pass through a large meat grinder. Add chopped onions, garlic, salt, ground black or red pepper (preferably chilli pepper), pour in broth or water. If the meat is very fatty, then do not add a lot of water. My aunt says the pie will taste better if you mix beef and lamb. And some people also like to add pork.

Chicken with sour cream sauce (Karchy lyvæ ækhsyry særtimæ)

Place the prepared chicken carcass in a saucepan and boil in a small amount of water. During this time, peel the potatoes. Remove the chicken from the broth and add chopped garlic potatoes and boil. Then chop the chicken into pieces, put it in the broth with potatoes and let it boil. Add finely chopped onion, flour diluted with sour cream and simmer. Shortly before it is ready, add ground black pepper, savory, and add chopped garlic. Serve, sprinkled generously with herbs.

To prepare real Ossetian cheese, you need to purchase dried beef stomach (or dry it yourself, after thoroughly salting it). Then dip it in fresh whey, add salt and leave in a glass container for 3 days. When the whey has fermented, pour out 250 grams and combine them with 10 liters of slightly warm milk. (Salt the remaining whey again and add the missing 250 grams.) After about half an hour, the cheese will ferment. Mix the resulting mass thoroughly with your hands and leave again for half an hour until the mass settles to the bottom. Then, right in the whey, without removing the mass, slowly, slowly squeeze out the cheese, giving it the desired shape. Carefully place in a colander and allow to drain. The cheese is ready. You can eat it fresh, or you can salt it and store it in the refrigerator for later use.

Pour fresh sour cream into a saucepan (preferably in a cast iron pot) and cook over medium heat for 15-20 minutes from the moment it boils, stirring occasionally, add salt. Squeeze fresh cheese from the remaining whey, knead thoroughly to a homogeneous elastic mass and place in boiling sour cream. Cook over low heat, stirring continuously with a spoon or wooden paddle. When the cheese melts, without ceasing to stir, carefully add sifted wheat flour in small portions so that there are no lumps. Cook until copious amounts of oil release. The mass should take on a slightly creamy color. When the dzykka is ready, it will easily come away from the spoon and the sides of the pan. It is usually served hot, but can also be served cold. Dzykka can be cooked from sour cream alone without adding cheese, and you can also add one egg 2-3 minutes before cooking.

WELL, IN GENERAL I SHOULD START WITH ARAKA, AND I'M WITH TASTIES, WELL, HERE'S ARAKA)

Araka is an alcoholic drink made from corn, barley or other grains. The history of araki goes back thousands of years. At the same time, in the traditions and norms of behavior of Ossetians, it has always been considered shameful to get drunk or get others drunk. But this does not mean that the Ossetians were all teetotalers. At holidays, weddings, funerals and other traditional feasts, our ancestors drank araku and Ossetian beer, but they knew moderation and decency. At the same time, Ossetians never drank without reason, only out of a desire to drink. Recently, in some regions of Ossetia, especially in its southern part, araku has also begun to be produced from non-grain source material, such as fruit. But, nevertheless, initially araka was made from grain, and in this article we will also talk about this technology.

The taste and smell of arrack is similar to Scotch whiskey, and some varieties of the latter are generally difficult to distinguish from purified double-distilled arrack. This fact, in our opinion, should deserve the attention of historians studying the Alan roots and their traces in Western Europe. I tried to look for ancient recipes for distilling whiskey, but I could only find modern ones used in factories. I would be very glad if someone would share this if possible.

So, how our grandparents produced (distilled) araku.

They took about 10-20 kg (depending on the expected amount of the final product) of selected grain (zadag). The quality of the starter grain determines the quality of the final product. The grain was soaked in a large saucepan or a special cauldron (arakhahuadzan ag) and left for 3 days. After which they took it out and spread it on oilcloth or in a shallow trough in a 5-7 centimeter layer and covered it tightly with blankets. If the layer is too thick, the grain may become moldy, and if it is too thin, the grain may dry out. It should germinate well. After this, the grain was scattered in the sun to dry.

The sprouted and already dry grain was ground and stored in a bag.

“Working” grain for porridge was also ground. It should be 3-4 times more than the grain for “zadag”. The requirements for grain quality may be lower than in the first case for the task. Porridge was cooked from this grain in large cast cauldrons at the rate of 2 buckets of water per 2 buckets of flour. After the porridge had cooled a little, add “zadag” flour (at the rate of approximately 3 kg of “zadag” per 10 kg of “working” flour), mixing thoroughly. After this, the porridge liquefied, cooled and was poured into iron barrels. Next, yeast was diluted in a bucket of porridge and this mixture was evenly added to the main porridge (arakhag). Once again thoroughly mixed, the barrels were tightly covered with thick material or a lid. Air should not have entered inside. The starter was kept in this state for about a week, after which it was possible to begin distilling.

It was done like this. Almost every house had special distillation equipment: a cast-iron boiler with a capacity of about 50 liters, a special wooden lid for the boiler and a 200-liter barrel with a 2-inch copper pipe piercing through it.

The leaven (arahaag) was loaded into the cauldron, which was then tightly covered with a lid with an outlet (see diagram).

To ensure a tight fit of the lid, the edges were coated with the porridge itself. The open outlet of the lid was also hermetically connected to a copper pipe in a barrel, and in the old days - in a trough (see photo) with cold water.

They lit a fire under the cauldron and began to cook the sourdough. The fire should not be too strong, otherwise the tea leaves would “spit out” through the outlet. At the same time, it was necessary to keep the water in the barrel cool. To do this, one person, usually one of the younger ones, was placed at the barrel to constantly stir the water. In later times, instead of a barrel, they began to use a specially welded steel cooler, with the ability to connect through a hose to a water tap.

After some time, the yeast vapor, passing through the cooler pipe, condensed into liquid and flowed out in a thin stream from the other end of the pipe. A 10-liter glass vessel was placed under the pipe, and on it was a watering can with clean medical cotton wool as a filter. This filter was changed after each cylinder. Typically, one full cauldron yielded 10 liters of araki with an average strength of 23-27%. Moreover, the first jets have a much higher strength. Then it gradually decreases. In many Ossetian homes, in recent decades, sugar has been added to the leaven to increase the strength of araki. According to many, this then causes headaches and other unpleasant sensations in those who consume such araku.

Double distillation of araki was often practiced. In this case, instead of leaven, ready-made araka was poured into the cauldron and distilled again. The quantity decreased, but the quality improved. The strength increased noticeably.

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.