V holiday kitchen the peoples of Asia are necessarily present. It is prepared by women, skillfully kneading the dough, and then baked in the oven. But, fortunately, this amazingly generous dish can be easily baked in a conventional oven. Looking at the fragrant, ruddy cake, it is impossible to imagine that it is prepared so quickly and so easily! Well, how do you stay...
Editorial "So simple!" shares a recipe for a colorful cake that you will be happy to cook all summer long!
Ossetian cheese pie
Dough Ingredients
- 2 tbsp. flour
- 250 ml kefir
- 50 g butter
- 7 g dry yeast
- 0.5 tsp salt
Filling Ingredients
- 200 g cottage cheese (you can take suluguni)
- 300 g of greens to taste (parsley, dill, sorrel, beet leaves)
- 100 g sour cream
- 50 g butter
Cooking
Ossetian is a very tasty dish, although there are more than enough calories in it. But golden brown and juicy stuffing definitely look attractive. Great pie!
A fan of painting, especially Monet and Klimt. She loves cinema, appreciates music on vinyl. Architecture and sculpture - what inspires an inquisitive person around the clock! Christina is engaged in the study of digital technologies for prosthetics in dentistry. The girl chooses minimalism and simplicity both in the interior and in life. An inspiring mountain view and Jules Verne's Twenty Thousand Leagues Under the Sea are exactly what our charming author needs to be happy!
OSSETIAN CUISINE
Since ancient times, the main food of the Ossetians was meat, mainly boiled, and bread products (mainly corn chureks, as well as wheat pies with different stuffing, and the number of pies served on the table depended on the destination). For example, it was customary for a guest to serve three pies on a platter. On the festive table, in addition to round-shaped pies, triangular products were also served three together. On the funeral table, the number of pies had to be even.
Ossetian cuisine was famous not only for pies, but also for meat dishes from lamb, beef and poultry. The meat was often boiled whole carcass or large pieces. The seasoning was garlic or wild garlic sauce on sour cream or broth. Lamb shish kebab was also very popular, which was prepared without pre-marinating the meat.
The former Ossetian cuisine, in principle, did not differ in the variety of dishes. Filling first and second courses with vegetables, tomatoes, tomato paste, fried onions and other seasonings was not practiced. Now these components have entered the Ossetian cuisine.
The culinary of strictly Ossetian national dishes. If earlier traditional Ossetian dishes cooked from unleavened dough kneaded with water or whey, then milk and kefir with the addition of margarine and eggs are currently used for dough, which improves the taste of pies, helping them to keep freshness and splendor longer. The bookmarks of many meat dishes have also changed.
Ossetian cuisine does not develop in isolation. It is inextricably linked with the cuisine of other peoples, especially Caucasians, 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 indisputable etiquette, according to which the toastmaster is placed at the head of the table - the most respected and eloquent elder and the rest invited by seniority. Young people usually sit at the end of the table.
There is a strict order in the serving of the various parts of the meat, as well as in its distribution among those seated. Since ancient times, the neck and head were considered the most honorable parts of the carcass: they were served to the elder on the table.
As a seasoning for meat, sauce (tsakhdon) was prepared from garlic or wild garlic on sour cream or broth.
And now the Ossetian table does not lose its national specificity.
The list of some dishes of Ossetian cuisine:
Dzykka (dzikka) - the dish is prepared from fresh Ossetian cheese, wheat flour and serum.
Akhsarfambal is a kebab made from pieces of an animal's lung or liver, wrapped in an omentum and fried on a spit.
Araka - Ossetian vodka made from corn. Fortress - 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.
Messin is sour milk.
Narthor - bread made from corn.
Khadurzhyn - bean pie.
Fidgin is a meat pie.
Walibach is a cheese pie.
Tsakharajyn - a pie with beet leaves.
Sulfur is a porridge made from cornmeal cooked with whey.
Suveli is a bitter-tasting edible herb.
Tsaku is popped corn.
Churek is corn or millet bread.
Recipes for some dishes of Ossetian cuisine:
Pie with fresh cheese (Uælibæh)
Sift wheat flour, make a well in the middle and pour fresh kefir or warm milk into it, put softened margarine, salt, baking soda or yeast, sugar and knead soft dough. Put in a warm place and cover. If the dough is yeast, then leave for proofing for 2-3 hours, with soda - for 30-40 minutes. In the meantime, prepare minced meat for pies. Cheese thoroughly knead, mix well and divide into parts (according to the number of pies). Ready dough divide into parts and roll each part into cakes 0.5 - 1 cm thick. Put pre-prepared minced meat from fresh Ossetian cheese in the middle of the cake, level the minced meat on the surface of the cake 3-4 cm from the edge of the cake, then gradually pull the ends of the cake to middle and connect. Flatten the surface of the cake with the palm of your hand, turn over and flatten again, giving it a rounded shape and even thickness. Place the pie in a heated and oiled skillet. Make a slit or round hole in the middle of the pie on the top side. Bake until "blush" appears. Serve hot, brushed generously with butter.
Meat Pie (Fyjin)
Sift wheat flour, make a well in the middle, pour in warm water or milk, beat in an egg, soda, salt on the tip of a knife and knead not very tough dough. Let rest for 20-30 minutes. Wash again before cutting. Divide into two unequal parts, given that the cake for the bottom layer should be larger and thicker. Roll out the bottom cake to a thickness of 0.5 cm and place on a greased pan so that it covers its edges. Then lay the minced meat evenly over the entire pan, roll out the second cake 0.2-0.3 cm thick. Make curly cuts in the middle of the top cake. Then cover the pan with a rolling pin and run along the edges, cutting off the excess dough. Pinch the edges so that the juice does not leak out during baking. Bake in a very hot oven. In the middle of baking, I pour 2-3 tablespoons of broth through the holes on top of the pie, or hot water. By the way, the dough can be yeast. Mince: beef meat, fatty, chop very finely or pass through a large meat grinder. Add chopped onion, garlic, salt, ground black pepper or red (preferably capsicum), pour in the broth or water. If the meat is very fatty, then do not add much water. My aunt says the pie tastes better if you mix beef and lamb. And some like to add more pork.
chicken under sour cream sauce(Karchy lyvzæ ækhsyry særtimæ)
Put 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 put the potatoes, chopped garlic, boil. Then chop the chicken into pieces, dip into the broth with potatoes and let it boil. Put finely chopped onion, flour, diluted in sour cream, and simmer. Shortly before ready to add black ground pepper, savory, put crushed garlic. Serve on the table, generously sprinkled with herbs.
Ossetian cheese
To prepare real Ossetian cheese, you need to purchase a dried beef stomach (or dry it yourself, after salting it well). Then dip it in fresh whey, salt it hard and leave it in a glass bowl for 3 days. When the whey ferments, pour 250 grams and combine them with 10 liters of slightly warm milk. (Salt the remaining whey again and add the missing 250 gr.) After about half an hour, the cheese will ferment. Stir 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, without haste, squeeze the cheese, giving it the desired shape. Carefully put in a colander, let drain. The cheese is ready. You can eat it fresh, or you can salt it and store it in the refrigerator for later use.
Dzykka from cheese
Pour fresh sour cream into a saucepan (preferably in a cast iron) and cook over medium heat for 15-20 minutes from the moment of boiling, stirring occasionally, salt. Squeeze fresh cheese from the remaining whey, knead well until a homogeneous elastic mass and put in boiling sour cream. Cook over low heat, stirring constantly with a spoon or wooden paddle. When the cheese is melted, without ceasing to stir, carefully, in small portions, pour in the sifted wheat flour so that there are no lumps. Cook until a copious amount of oil comes out. The mass should take on a slightly creamy color. When the dzykka is ready, it will easily fall behind the spoon and the sides of the pan. It is usually served hot, but can also be served cold. Dzykka can be cooked from one sour cream without adding cheese, and you can also add one egg 2-3 minutes before the readiness.
WELL, IN GENERAL, I SHOULD START WITH ARAKI, AND I AM WITH TASTIES, WELL, HERE IS ARAKA FOR YOU)
Araka - alcoholic drink, made from grains of 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 drunk or get others drunk. But this does not mean that Ossetians were all teetotalers. At holidays, weddings, commemorations and other traditional feasts, our ancestors drank araka and Ossetian beer, but at the same time they knew the measure and decency. At the same time, Ossetians never drank without a reason, only out of a desire to drink. Recently, in some regions of Ossetia, especially in its southern part, they began to drive araka from non-grain source material, such as fruits. But, nevertheless, initially araka was made from grain, and in this article we will also talk about this technology.
Araka is similar in taste and smell to Scotch whiskey, and some varieties of the latter are generally difficult to distinguish from double-distilled purified araki. This fact, in our opinion, should deserve the attention of historians studying the Alanian roots and their traces in Western Europe. I tried searching old recipes whiskey distillation, but could only find modern ones used in factories. I would be very glad if someone, if possible, will share it.
So, how our grandparents produced (distilled) araka.
They took about 10-20 kg (depending on the expected amount of the final product) of selected grain (zadag). The quality of the sourdough grain determines the quality of the final product. The grain was soaked in large saucepan or a special cauldron (arahhuazan ag) and left for 3 days. Then they took it out, and scattered it on an oilcloth or in a shallow trough with a 5-7 cm layer tightly covered with blankets. If the layer is too thick, the grain can become moldy, and if it is too thin, it can dry out. It should grow well. After that, the grain was scattered in the sun to dry.
Sprouted and already dry grain was ground and put aside in a bag.
The “working” grain for porridge was also ground. It should be 3-4 times more than the grain for "tasks". Grain quality requirements may be lower than in the first case for tasks. Porridge was cooked from this grain in large cast cauldrons at the rate of 2 buckets of water for 2 buckets of flour. After the porridge had cooled down a little, flour from “zadag” was added to it (at the rate of approximately 3 kg of “zadag” per 10 kg of “working” flour), mixing thoroughly. After that, the porridge was liquefied, cooled down and poured into iron barrels. Next, yeast was diluted in a bucket of porridge and this mixture was evenly added to the main porridge (arakhag). After mixing well again, the barrels were tightly covered with dense material or a lid. Air should not be allowed to enter. In this state, the leaven was kept for about a week, after which it was possible to start distilling.
It was done like this. Almost every house had special distillation equipment: a cast-iron cauldron with a capacity of about 50 liters, a special wooden lid for the cauldron, and a 200-liter barrel with a 2-inch copper pipe piercing through it.
The leaven (arakhag) was loaded into the cauldron, which was then tightly covered with a lid with a tap (see diagram).
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For the tightness of the lid, the edges of it were coated with 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 picture) with cold water.
A fire was lit under the cauldron and sourdough was started. The fire should not have been too strong, otherwise the tea was "spit out" through the outlet. At the same time, it was necessary to keep the water in the barrel cool. For this, one person, usually one of the younger ones, was placed by the barrel to constantly stir the water. In later times, instead of a barrel, a specially welded steel cooler was used, with the possibility of connecting through a hose to a water tap.
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After some time, the ferment vapors, passing through the cooler pipe, condensed into a liquid and flowed 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 as a filter. This filter was changed after each tank. Usually, from one full cauldron, 10 liters of araki with an average strength of 23-27% were obtained. Moreover, the first jets have a much higher strength. Then it gradually decreases. In recent decades, in many Ossetian homes, sugar has been added to sourdough to increase the strength of araki. According to many, this then causes headache and other unpleasant sensations in those who use such araka.
A 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. Fortress increased markedly.
Food is an essential part of a life support culture. The traditional food of the Ossetians was prepared from products produced in the conditions of agricultural and cattle breeding (grain and meat and dairy) economy. A small portion of the diet Ossetian were products of gathering and hunting. In the mountainous regions, the vegetable and vegetable component was represented insignificantly, wild plants became a source of vitamins and other biologically necessary nutrients.
Food in science is usually divided into everyday and ritual (which, in turn, is divided into festive, funeral and memorial, sacrificial), as well as prestigious and non-prestigious.
The traditional everyday food of the Ossetians included mainly dishes and food from flour, dairy and vegetable 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.). Snow allows more or less long-term storage(for example: cheese, bread, etc.).
Flour food. From everyday flour products churek should be isolated from cornmeal ("narthors kærdzyn"). As Kosta Khetagurov noted, a corn cake with a piece of cheese or a cup of whey, bread kvass, or even just spring water was usually lunch and dinner for an adult Ossetian.
Wheat flour in Ossetia was used for cooking holiday pies with various fillings. Bread made from wheat flour was rare. yeast wheat bread called "ænkhizænjin".
An important role in the Ossetian cuisine was played by oats, from which the three most popular dishes among the people were prepared: "bylamykh", "khomys" and "qælua". To make these dishes, oats in grain were previously boiled, dried and ground: the flour was sifted and served on the table. In the first case, flour was served in one cup, and kvass was poured into another. Each was given the opportunity to dilute "bylamykh" to your liking. A lump of sticky dough from the same parts, pre-crumpled - "khomys". Finally, the same dough, but more steep and crumbly - "qælua".
To the named types of food according to the method of preparation and palatability adjoins a number of dishes from pre-roasted barley grains. In Ossetian folklore, the request of a knight to give him food on the road is often used, which is "easy to carry and pleasant to eat" ("khæssynæn æntson, khærynæn adjin"). Probably, in this case, it was about flour made from pre-cooked or fried cereal grains.
From oat flour prepared a kind of jelly - "tsymgæ". To do this, the flour was diluted with cold water, left for a day or two, filtered and boiled. It turned out a jelly-like mass, which was eaten with garlic sauce("tsæhdon").
Products made from barley malt were common in Ossetia. Malt, which had an unusual taste, was one of the oldest sweets. They baked cakes ("zadyn") and pies ("lakami") from it.
Porridge was prepared from cornmeal boiled in sour whey "sire". It was usually served with melted butter. A type of dumplings ("khælt'amæ") was prepared from cornmeal. The dough was cut into pieces, thrown for half an hour or an hour into boiling vegetable soups.
Plant food. The spring-summer diet included dishes with various herbs, one of them - "tsækhæra". It was prepared from seven different herbs (nettle, quinoa, etc.), which were boiled, finely chopped. Then the greens were added to sour cream along with raw eggs and cornmeal and boiled. In the spring, pies were often baked stuffed with fresh cheese and wild garlic (wild onion) - "dawonjin".
The resettlement of Ossetians from the mountains to the plains led to the fact that the everyday food of the Ossetians was enriched with products of field cultivation and gardening. There were more fruits and vegetables on the table. We started baking pies with various herbal and vegetable additives ( "kartofjin"- With mashed potatoes and soft cheese "tsækhærajyn"- with chopped beet tops and soft cheese, "kabuskadzhyn"- With stewed cabbage and bow "nasjin"- with pumpkin and onions, etc.).
Dairy food. An important place in the nutrition of Ossetians was occupied by milk and its products. ("ursag"). Among them, Ossetian cheese should be distinguished. ("tsikht"), characterized by high taste and nutritional properties. By fermenting milk with rennet ("ahsæn") two types of cheese were prepared: fresh soft cheese ("fælmæn tsikht") and hard salted cheese("khæbder tsikht"). Hard cheese was either stored in a barrel with brine ("khændydzhi tsikht") or dried ("hus tsikht"). Soft cheese served as a filling for making pies, and hard - was a meal. Harvesting of hard cheese usually took place in late summer and early autumn. It was stored under pressure in tubs with whey brine. ("suardzæhdon") and required careful maintenance. After obtaining the cheese, whey remained, which was consumed fresh. ("syly"), and sour ("khuyrh") form.
A type of porridge was prepared from fresh salted cheese - "zykka". To do this, the cheese was thrown into a cauldron with a small amount of water, adding a little wheat flour, continuously stirred with a wooden spatula in one direction and heated until the mass began to stretch into long threads and release oil. A porridge similar in taste was also prepared from sour cream ("tsarvækhsidæn"). In the old days, these dishes were considered an honorable female treat, although men were not forbidden to eat them.
Butter was made from milk in special churns ("huylæg") or leather skinskins ("lalym"). Whipped fresh butter ("nælkhæ", "garachchi") Ossetians melted and got melted butter ("tsarv"), which could be stored for a long time.
After whipping the butter, the sour-milk mass remained - churning ("Misson"), from which, in turn, they could cook cottage cheese ("kjædor").
Meat food. Meat dishes were few. Ossetians preferred meat cooked without any seasonings ("kuydyrfykh dzidza"), as well as fried on fire ("physonæg").
Beef stews were considered prestigious dishes ("lyvæ") and chicken ("karchy tsurd"). Boiled chicken was cut into small pieces, thrown into a cauldron with cream seasoned with aromatic herbs, pepper and brought to a boil.
Few people, Kosta Khetagurov noted in his essay "Person", managed to prepare tasty smoked meats from lamb, beef and excellent game (tour, deer, chamois, fallow deer) for the winter. Several types of sausages were prepared from the insides, more typical for the autumn-winter diet. ("rud", "dzormæ").
Ossetian everyday food could also include meat, chicken and vegetable soups seasoned with various spices. They were always served at the end of a meal.
Everyday drinks. The daily drinks of Ossetians include milk and whey (fresh - "syly", sour - "huyrkh"), kvass ("kuymæl") and mash ("mahsymæ"). Ancient fermented milk drinks include kefir, fermented by means of fungi ("kypytymisyn") and skim milk churning ("Misson").
Braga differs from kvass in that it is given more time to ferment, and therefore it contains a certain percentage of alcohol. 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 fermentation agents. Second-rate beer can also be attributed to everyday drinks. ("kamattag").
National Ossetian cuisine is a collection of indescribably delicious culinary pleasures. It impresses with its rich palette of flavors and aromas, boundless love for stuffed pies and, as is customary in the Caucasus, colorful meat variations.
Potato and cheese duo
The culinary pride of Ossetia is Ossetian pies, and especially potato pies. We combine 100 ml of milk and water, dilute 10 g of dry yeast and 1 tsp. Sahara. Gradually 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 from 4 boiled potatoes, stir in 100 g of grated Ossetian cheese and 2 tbsp. l. sour cream. From the dough we roll out a cake with a thickness of 1 cm, put the filling on top, tighten the edges to the middle and roll it out again. We make a hole in the center and bake the cake in the oven for 20 minutes at 200 ° C. Drizzle a hot potato with butter to make it even more appetizing.
cabbage ideal
Cabuscajin with cabbage has won the hearts of many gourmets. We dilute 20 g of dry yeast and 1 tsp in 150 ml of warm water. flour, let the dough rise. We 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, stew them in oil with spices and salt. Add 250 g of grated cheese and mix. We put the filling on a flat cake rolled out of dough, connect the edges in the center and tamp. After making a round hole, put it in the oven for 20 minutes at 190 ° C. If instead of cheese take different vegetables, you will make 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 in a warm place for 2 hours. Shred a bunch of wild garlic, mix it with 200 g of Ossetian cheese and form 6 lumps. We spread them on cakes from the dough, collect them in the form of bags and roll them out. Put in the oven for 25 minutes at 180°C. By the way, it is quite possible to take them to a spring picnic for the whole family.
cherry dreams
For those with a sweet tooth there is a special treat - cherry baldzhin. We 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 remove for 2 hours in heat. Pour 300 g of pitted cherries with sugar to taste. And so that the juice does not drip from the cake when baking, flavor the berries with 1 tbsp. l. starch. Roll out two cakes from the dough. We spread on one cherry, cover the second and beautifully fasten the edges. We make 5-6 holes in the form of petals and send the bulge to the oven preheated to 180 ° C for 30 minutes. What could be better than a ruddy sweet cake for tea?
Lamb rules the ball
Lamb lyvzha is a dish of Ossetian cuisine for those who want to eat thoroughly. We chop 700 g of lamb into pieces, pour water 2 cm above the meat and bring to a boil. We put 1 tsp. dill seeds, salt and peppercorns to taste. We continue to cook the broth, constantly removing the foam. We lower a bunch of cilantro tied with a thread into it - at the end we will remove it. When the meat is boiled, lay 2 onions in half rings, 500 g of potatoes in cubes, 1 medium-sized carrots in rings and bring the soup to readiness. Add 3 cloves of crushed garlic and ½ tsp. thyme. In Ossetia, ski 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 devoted to it. Cut into cubes 500 g of veal, pour it with red pepper and salt. Grind 500 g of green beans and 400 g of tomatoes into slices, chop a bunch of green onions, parsley, cilantro and dill to taste. At the bottom of the pan we put onions, then meat, beans and tomatoes in layers. We fill 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 so that the contents do not burn. Burning notes of veal will be given by the tsakhton sauce from the previous recipe, to which we will add hot pepper rings.
Miracles on skewers
Shish kebab occupies a special place among the recipes of Ossetian cuisine. We cut a large eggplant in circles, salt and leave for 20 minutes. Chop red and yellow sweet peppers into slices. Cut into pieces of 200 g lamb liver, heart and lung, sprinkle with salt and spices and string on skewers. We fry them over smoldering coals for 8–10 minutes, remove them from skewers and wrap each piece with suet. We string them again on skewers, alternating with slices of eggplant and pepper. Turning 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 you need. These amazing dishes will liven up your family menu and will please everyone without exception.
Ossetian cuisine is unique and diverse. Once having tried the dishes related to her, I want to repeat! It’s 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.
Stuffed Flatbreads: Ingredients
First of all, Ossetian cuisine is known precisely for them. Pies in the form of cakes with tender dough and juicy stuffing loves everyone who has tried them. For cooking, you need the following products:
- Flour. 500 g.
- Kefir. 200 ml.
- Water. 100 ml.
- Rust. butter. 30 ml.
- Yeast. 1 sachet.
- Sugar. 1 tsp
- Salt. 0.5 tsp
This is for the test. Ho still need stuffing! Ossetian pies they are made with completely different fillings - with cheese, fruits, berries, cabbage ... But this recipe involves preparing a filling from following products:
- Minced fresh beef. 1 kg.
- Onion. 1 head.
- Garlic cloves. 2 pcs.
- Boiled water. 100 ml.
- Coriander. 1 tsp
- Bunch of fresh cilantro.
- Salt and pepper as desired.
- A little butter.
From the indicated amount of ingredients, three pies will be obtained. In accordance with Ossetian traditions, cakes for feasts are baked in an odd number. In even - only for mourning dates.
Cooking
So, in accordance with the most popular recipe of Ossetian cuisine, the first step is to knead the dough. Actions are as follows:
- In a separate container, mix water with kefir and add sugar and salt there. To stir thoroughly.
- Add pre-sifted flour with yeast.
- Knead a sticky dough. It will stick to your hands - this is normal. For rolling Ossetian flatbread do not use a rolling pin. The dough is handled by hand.
- Cover the container with a towel and leave for a while.
While the dough is rising, prepare the filling. Mix 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 come up by then. It must be laid out on a table, well sprinkled with flour. Divide by 3 equal parts. 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. Gently flatten the ball, turn over. And after that, you need to start slowly stretching it. 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 oven and toss a piece of butter on top.
Sauce tsakhton
Delicious dressing, which in best traditions Ossetian cuisine is prepared on the basis of matsoni. This sauce is universal - it is spread on bread, meat is marinated in it, salads are seasoned with it. For cooking you will need:
- Spicy 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 it as finely as possible. Then you have to do the pepper. Wash and cut each pod, remove membranes and seeds, and then lower it into 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 matsoni, add cilantro there. Sprinkle with salt and pepper, add suneli hops. Mix thoroughly, cool and serve.
Ossetian meat
Can't say enough about this recipe. What is Ossetian cuisine without meat! In order to cook it in accordance with traditions, you will need:
- Sauce tsakhton, made according to the above recipe.
- fresh beef(hind leg or brisket). 0.5 kg.
- Water.
- Parsley, dill, cilantro, green onion.
So, first you need to clean the meat from tendons, films and bones. Then put it in a container for cooking and pour clean water so that it covers it completely. Put on high heat and quickly bring to a boil, then reduce the flame to a minimum. Cover the container with a lid.
Don't forget to skim off any foam and grease that collects on top. Otherwise, the meat will smell unpleasant or even bitter.
When it boils, you need to 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. The sauce must be put in a separate container.
Chicken soup karchy lyvzha
Listing the recipes for Ossetian dishes, one cannot help but pay attention to this hot Caucasian treat. Ski karchy will appeal even to those people who are not lovers of soups. For cooking you will need:
- Large chicken.
- Potato. 0.6 kg.
- Hot peppers Chile. 2 pcs.
- Garlic. 1 head.
- Salt. 5 y.
- Ground black pepper. 15 y.
- Fresh dill. 1 st. l.
- Carrot. 1 PC.
The first thing to do is potatoes. Divide each one into quarters. Then finely chop the garlic and onion. Cut the carrot into cubes. Chili peppers turn into a homogeneous mass with a blender.
Then you can proceed to the bird. Cut the chicken into portions and send it in a saucepan over a large fire. Cook until done! When the water boils, it must be drained, put into a new pan and put on fire again.
What's next? When the new water boils, you can put potatoes, carrots, peppers and greens there, add salt to taste and cook over medium heat. After 25 minutes, add garlic and pepper. Hold for another 15 min. Then the pan can be removed. Pour the soup into bowls, sprinkle with herbs on top and serve.
Adjika
Traditional winter preparation 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 y.
All vegetables need to be washed and peeled (except greens and tomatoes), apples need to be removed from the core. Pass them through a meat grinder, sprinkle with salt. Thoroughly mix the mass. Let it brew for 10 minutes. Then mix again, arrange in sterile dry jars and close. Keep refrigerated.
Zykka porridge
The preparation of this dish is also worth mentioning, since we are talking about recipes for Ossetian cuisine (with photo). To prepare such porridge you will need:
- Corn flour. 250 g.
- High fat sour cream. 1 kg.
- Salt. 1 tsp
Sour cream should be put in a container and sent to cook on medium heat. It is necessary to stir it, not for a second leaving the stove.
When the sour cream boils, you need to start adding flour in portions. Stir so that no lumps form. Then add salt.
Continue to cook, still stirring. The mass should stop sticking to the walls of the container. In the process, it will be possible to notice the release of ghee.
Dzykku is served hot and with bread. It turns out very tasty, but fatty, so it is better to make portions small.
Beer
Since we are talking about recipes for dishes of Ossetian cuisine, it is impossible not to 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 party 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 recipe of Ossetian cuisine, you first need to grind the malt / grits 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/groats into it and continue to cook over high heat for an hour. The water will boil, so you have to constantly stir the mass.
After an hour, strain the liquid and send the container back to the fire. Pour in sugar, mix. Add hops. Cook for about 3-4 hours until 2-3 cm of liquid has evaporated. When boiling occurs, you can remove the container from the heat and add crushed stale (or oven-dried) rye bread.
Let the mass cool down. Pour half a liter into a separate container and heat it to room temperature. Dilute the yeast in this liquid, mix thoroughly. Pour the liquid back.
For 2 days, beer, closed with a lid, should be left in a warm place. The drink turns out delicious, with a beautiful dark color - this can be seen in the photo below. With Ossetian dishes according to the recipes listed above, such a drink will “sound” great.
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, barbecue is widespread. Traditionally, it is prepared from the pulp of young lamb or beef. Coarsely chop the meat, sprinkle with coarsely chopped onions, salt, pepper, pour a little freshly squeezed lemon juice or dry white wine. Mix 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, dvaino). And, of course, pies. Only one recipe was noted above, and if you like it, then it is recommended to try making davonjin, kabuskajin, potatojin, artadzykhon and many other variations. Cooking instructions are, fortunately, easy to find.
