Ossetian cuisine. Tsakhton - a recipe for Ossetian cuisine Ossetian pie with suluguni and potatoes, with suluguni, egg and green onions, with suluguni and spinach
Watermelon sauce for lamb. Wild garlic sauce. Hot pepper leaf sauce. Garlic sauce with ayran. Tsakhdon sauce for meat. Rather, fill up your culinary piggy bank with wonderful recipes
Sauces are often used in Ossetian cuisine. They give the national dishes a special flavor and additional flavor.
Ossetian sauces, like all Caucasian sauces, are certainly spicy or spicy. They always contain a lot of bitter and allspice pepper, aromatic herbs. Many sauces are prepared on the basis of fermented milk products such as sour milk, ayran, whey.
Common ingredients in sauces are wild herbs, for example, "bear onion" (wild garlic), in Ossetia it has been preferred for a long time. Watermelon sauce for meat can boast of an unusual taste, you will not find such a thing anywhere else, only in the house of the Ossetians - this is a special recipe.
Tsakhdon sauce - based on lamb broth - can generally be a separate dish. It happens that it is served simply with bread, and the simplest meal turns out to be tasty and satisfying. In a word, the Ossetian sauces, the recipes of which we offer you, will never be superfluous on the table. They will emphasize and enhance the dignity of any treat made from vegetables, meat, cereals or fish.
Watermelon lamb sauce - recipe
Ingredients:
Ripe watermelon pulp - 1 kg;
water - 100 ml;
sugar - 75 gr;
salt - 1/2 tsp;
cinnamon and cloves in a hammer. form, dried ground coriander, dried cilantro, black. pepper, hot pepper - a pinch of all.
1. After washing the juicy and ripe watermelon, cut out the required amount of pulp. Remove the seeds from it, send the pulp to a blender cup.
2. Add sugar to the watermelon and puree. Continuing to whisk the puree, add some water and all, without exception, spices.
3. Transfer the spiced watermelon puree to the enamel saucepan. Slow heat - cook until thick, stirring constantly with a spatula.
4. Then pass the boiled (thick) sauce through a fine sieve or cheesecloth. Return to the saucepan again and cook until browning. Salt the sauce during this cooking.
5. Pour the finished watermelon sauce into small bowls and serve with lamb, boiled or baked on charcoal.
Delicious recipes
Delicious recipes
Delicious recipes
Wild garlic sauce - recipe
A delicious Ossetian sauce that will outshine the hyped Italian pesto. Not a bit worse, and even better!
Ingredients:
A bunch of wild garlic - 100-120 gr;
sour cream and strong meat broth - 150 g each;
dill and parsley leaves (all fresh) - in a bunch;
salt, hot and fragrant pepper - to taste, freshly ground.
1. Peel the wild garlic from the roots, do not cut off the stems. Rinse the herb thoroughly. Shake it several times to make the drops come off. Then chop the greens finely, put in a mortar, salt there - and crush until a thick and juicy gruel.
2. Wash the parsley and dill. Also dry from droplets and cut. Send to the crushed wild garlic along with the peppers.
4. Serve this green sauce with meat and poultry dishes.
Hot pepper leaf sauce - recipe
The sauce is made from the salted leaves of some varieties of capsicum (hot) peppers. In Ossetia, both himself and his leaves are salted in jars, these are common blanks. In an ordinary supermarket, of course, you cannot buy such leaves, but you can search in shops with Caucasian spices.
Ingredients:
Salted hot pepper leaves (the one in the pods) - 150 gr;
sour cream or ayran, thick kefir - 250 gr;
salt and pepper to taste.
1. Chop the salted pepper leaves - cut very finely or with a blender, you can pour it in a mortar.
2. Refrigerate ayran or sour cream / kefir. Pour over salted leaves. Add spices - if necessary - more to taste.
3. That's all, cooking is over, now pour the mass into the gravy boat and serve. It will be great for both meat and fish dishes.
Garlic sauce with ayran - recipe
Delicious sauce for any meat, it will be great to serve it with baked potatoes. Very simple, but for those who are very spicy.
Ingredients:
Sour milk (or whey, sour kefir, ayran) - 200 gr;
garlic - 4 pcs (large cloves);
bitter pepper - 1 pod, green variety;
salt.
1. Cut the garlic in half in a mortar. And mix with the salt.
2. Wash the bitter pepper, chop, beat the seeds out of it. Cut the pod into rings, attach to the garlic, and heat again until a pasty consistency.
3. Transfer the resulting spicy mixture to earthenware or porcelain dishes, add kefir or ayran. Without stirring, let it brew for 40-45 minutes.
4. Serve this wonderful seasoning with boiled poultry or lamb, baked vegetables.
Tsakhdon sauce for meat - recipe
How to cook tsakhton at home? Thick sour cream with a high percentage of fat, so that it does not spread, or yogurt is mixed with hot ingredients (pepper, garlic) to taste, and chopped cilantro, dill, green basil or parsley are thrown for flavor. Such a mixture improves / complements meat, fish steaks and kebabs, vegetable and cereal dishes, bread cakes and pasta. In addition, homemade Tsakhton sauce is appropriate both in a separate gravy boat and as a dressing for salads and pasty snacks.
If hot pepper grows in a garden or a room tub, pluck the young pods while still green, dip them in boiling water with the leaves and blanch for a few minutes - this way they reduce the pungency of the vegetable. After scalding, grind and prepare the Tsakhton sauce from the leaves of hot pepper immediately, for the next feast, or marinate in large quantities with vinegar, roll up in sterile jars and store the Tsakhton for the winter along with other similar preparations. This brings to mind canned sorrel for green borscht and grape leaves for dolma.
For those who are deprived of growing peppers, but rich in a dried alternative, I advise you to pay attention to a recipe for Tsakhton sauce that is incredibly simple and beneficial in terms of application. One condition - forget about mayonnaise.
Cooking time: 10 minutes / Servings: 2-3
Ingredients
- sour cream 25% 250-300 g
- garlic 1-2 teeth.
- greens 1/2 bunch
- walnuts 50 g
- hot pepper, salt to taste
Preparation
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The sequence of bookmarking products is arbitrary, change the steps of the recipe as you see fit. It is important to remove the sample at the end, season it correctly, find a balance of tenderness and pungency. Additionally, you can add capers, thyme, pickled pickles with specific aroma. I repeat, walnuts support the theme of Caucasian cuisine, enrich it appropriately, but are often not present in the Tsakhton sauce recipe. If you are planning to add a nutty note, crush the kernels into the desired size and, for maximum aroma development, be sure to dry in a hot pan or in an oven for a couple of minutes.
They do without nuts, but garlic and hot peppers cannot be replaced or excluded. Remove the husk and push the garlic cloves through a press. It is also easy to chop with a knife, leaving more tangible fragments on the tooth. One or two large denticles are enough for a wave.
Rinse in cold water in advance and ideally dry fresh herbs on a cloth / paper towel. We cut off the hard stems, and chop the delicate branches. The younger the dill or other greens, the better. Adjust the dosage for yourself, do not save. In place of only dill, prefabricated bunches are good.
Fans of fiery dishes can take chili pods, steamed or fresh, with or without seeds, chop with a knife or in a blender until fine crumbs and juice form. The released juice will slightly color the dressing. Greens - to greenish, reds - to reddish, yellows - slightly gilded, but less than turmeric.
We act intuitively with peppers, focusing on personal preferences. Here, the degree of pungency can be reduced to moderate and leave only the mouth-watering smell of pepper. We crush large crystals of sea salt immediately with black peppercorns, sprinkle with ground red - try. Find your own best seasoning composition.
We combine all the slices and spices in one bowl, add the thickest and most benign sour cream or other unsweetened fermented milk product of a similar consistency.
Mix quickly in a circle so that all additives are evenly distributed inside the sour cream. Trying, evaluating. Increase the dosage of salt, pepper or garlic if necessary. Everything!
We immediately bring the freshly made Tsakhton sauce to the table (in extreme cases, keep it under the lid on the refrigerator shelf until serving), eat it on the same day. Cooking tsakhton salad with vegetables, serving meat (beef) in tsakhton, bread. Bon Appetit.
For any meat, and for a lodge too, tsakhton is necessary. This is a very thick and spicy sauce based on homemade sour cream.
“In Ossetian cuisine, if we want to get its real taste, it is important that all products are at home. If sour cream, then the best, if cheese - then only fresh, Ossetian "
For tsakhton, pickled hot peppers are needed along with leaves. It is harvested in Ossetia in the fall, leaves and fruits.
Pickled leaves must be handled so that the hard parts of the stems are not hit. Then chop coarsely. Add sour cream. In principle, they also cook with homemade kefir. This is also a delicious option.
Then add salt to taste, depending on how salty the pickled pepper is. Add black pepper for flavor. And finally, the final touch: very hot red pepper, grind it into dust with your palms, adding to the dish.
Chef of the "Torne" teahouse Yuri Weiss
Ossetian pie with cheese and green onions (HADYNDZDZHIN)
Composition:
Wheat flour 300 gr.
Soda 0.5 gr.
Kefir 400 gr.
Sugar 5 gr.
Margarine 30 gr.
Green onion 200 gr.
Fresh cheese 500 gr.
Salt
We carefully sift the wheat flour and pour it on the table in a slide, in the middle we make a depression in it
Add kefir, softened margarine, salt, soda or yeast, sugar to the deepening and knead the soft dough well
Cover the dough with a napkin and put it in a warm place for 2 - 3 hours (for yeast dough) or 30 - 40 minutes (for unleavened dough) to ripen
Divide the finished dough into 2 parts. Roll out into flat cakes 0.5-1 cm thick
Cooking minced meat
Sort out green onion feathers from flabby and dry feathers, rinse under a running ...
Fruit Pie
At the Ossetian holiday, you will certainly see cakes and pastries, and next to them, with the view of the host of the feast, will be located the Barkad butter pie, symbolizing abundance. Filling for it can be fruits, nuts, kada - fried until golden brown flour with sugar, ghee and walnuts, or, as in this recipe, sweet jam.
Start cooking 4 hours before serving
For the test:
4 cups flour 10 tbsp. l. sugar 7 yolks
100 ml milk
5 tbsp. l. honey
1 tsp vanilla sugar
6 tbsp. l. butter
3 tbsp. l. vegetable oil
20 g fresh yeast
50 g raisins
1/2 tsp salt
1 egg for brushing
For filling:
300 g apricot jam
100 g shelled walnuts
For flour ...
Churek
Corn appeared in Ossetia quite recently, just a couple of centuries ago, but it was so accustomed to the local climate and soil that it not only took root, but also began to give unprecedented yields there. Nutritious, well tolerating winter cold, corn has become the main local agricultural crop and a full-fledged hostess of the Ossetian table.
500 g finely ground white corn flour
400 ml serum
150 ml of good drinking water
salt
fresh cheese, milk or kefir for serving
4 servings
Preparation: 15 min
Cooking time: 20 min.
1 Boil drinking water and lightly salt. Sift the flour, pour in boiling salted water and mix thoroughly.
2. Add whey and stir until ...
This pie is prepared in summer, when beet tops are growing in full swing in the gardens. The younger the beet leaves, the softer the filling is. Now, by the way, if there is a good supermarket nearby, such a pie can be prepared in winter: you just need to replace the tops with Swiss chard leaves, which are sold in bags all year round.
300 g flour
100 ml milk
100 ml of good drinking water
30 g butter
10 g fresh yeast
1 tsp Sahara
salt
For filling:
350 g beet leaves
200 g fresh cheese
100 g green onions
1.5 tbsp. l. ghee
50 g sour cream, if necessary
1 pie for 4-6 servings
Preparation: 1 h 15 min.
STEWED GOSE WITH POTATO / Ossetian cuisine
Many people prepare a chicken and potato stew using chicken meat. It is believed that chicken is not so tough. Chicken meat is dietary, and the cooking process does not take much time. Perhaps this is so ... But you have not tried to cook this goose dish yet! If you want to discover a new taste and aroma of your usual dish - stewed poultry with potatoes, then this recipe is just for you!
Goose 800 gr.
Fat 100 gr.
Potatoes 500 gr.
Tomatoes 150 gr.
Water 150 gr.
Greens 15 gr.
Peppercorns
Bay leaf
Salt
Peel and rinse the goose under running cold water. Chop into portions. Salt and pepper
We heat up a cast-iron cauldron with a flat bottom or ...
CHICKEN WITH CREAM SAUCE (KARCHI LYVZHE EKHSHYRY SERTIME) / Ossetian cuisine
Composition:
Chicken, chicken (or any other meat) 1 pc.
Vegetable oil
Rice 2 tbsp. spoons
Onions 4-6 heads
Ground cumin 0.5 tsp
Sweet carrot 1 pc.
Garlic 1 clove
Seasoning turmeric
Salt
Pepper
Cooking technology
First, prepare the carcasses. They need to be cleaned and rinsed. Get rid of small bones, films and tendons
Boil the chicken or chicken in a small amount of water (so that the water only covers). During this time, we peel the potatoes
Remove the chicken from the broth and put the potatoes and uncut garlic there
Cook chicken (very little broth should remain)
Now we cut the chicken into pieces, put it in the broth with potatoes and let it boil
Saute in a frying pan ...
Tsakhton sauce (Ossetian cuisine)
Composition:
250 g 20-30% sour cream
greens (parsley, dill, cilantro)
1 clove of garlic
salt
ground black pepper
ground red pepper.
Preparation:
This recipe is taken from Ossetian cuisine. There are several cooking options for this sauce. Here is one of them:
Wash greens and chop finely. Pass the garlic through a garlic press. Mix sour cream, herbs and garlic. Salt the sauce, add black and red peppers to taste.
Tsakhton is served with lean meat such as beef.
Dough for Ossetian pies on kefir
Ingredients:
Vegetable oil - 3 tablespoons
Kefir - 500 ml
Yeast - 1 tsp dry
Wheat flour - 500 g
Salt - 0.5 tsp
Preparation:
1. Kefir must be heated to 35-40 degrees. Sift the flour with salt to enrich it with oxygen. We mix kefir with yeast and 2 tbsp. flour, leave for 15 minutes.
2. Pour the dough (kefir with yeast) into the flour and knead the dough. It should be slightly sticky (but not strong), add more flour if necessary. At the very end, add vegetable oil - the dough will become elastic and soft. We remove the dough, cover with a clean towel, in a warm place for 1 hour.
3. The matched dough (it will no longer be so sticky, because flour tends to swell ...
Thick "white" chicken soup in "Suran" sour cream
Traditional Ossetian dish. Very simple, affordable, and most importantly - DELICIOUS !!! Suitable for both everyday and festive table. The good thing is that it can go for both the first and the second course at the same time :) and you don't have to mess around with it for a long time. Most of the ingredients are always on hand. Try another chicken dish for a change, you won't regret it!
Chicken - 600 g
Potatoes - 400 g
Bulb onions - 3 pieces
Sour cream - 300 g
Garlic - 3 teeth.
Dill (fresh sprigs) - 4 pcs
Thyme (dried, fragrant. We buy in the market from Uzbek (possibly Azerbaijani) comrades.) - 1 tsp.
Salt (to taste)
Wheat flour (if necessary, for density) - 2 tbsp. l.
This is a soup or sauce, or a second course ...
"Kartofdzhin" - Ossetian pie with potatoes
INGREDIENTS
For filling
3-4 medium potatoes
100 g pickled cheese
2 tbsp. l. sour cream
140 g butter
some thyme or marjoram, optional
salt
butter for lubrication
For the test
300 g flour
80 ml milk
30 g butter
6 g compressed yeast
0.5 tsp Sahara
COOKING METHOD
Step 1
Knead the dough. Melt the butter and cool to room temperature. Stir yeast in 120 ml of drinking water, stir sugar in milk. Sift flour and salt with a slide into a bowl, make a depression in the middle, pour in both liquids. Add melted butter. Knead a soft dough. Transfer to a clean bowl, cover with plastic wrap and leave to ferment for 1.5-2 hours, at ...
Levzha soup with beef
Lyvzha is a traditional Ossetian dish. Contains many nutrients and vitamins, especially if it is prepared from homemade products, as was the custom in the old days. But even from the store, you can get very tasty. The degree of density, again, can be adjusted at your discretion by adding a little more or a little less water. And yet, soups in the Caucasus are a cross between the first and second courses. It is customary to make them thick, due to the large number of ingredients and a small amount of water. Spices will give their aroma to the broth, as a result you will get a very satisfying, tasty and healthy dish - a cross between soup and meat stew. Try it!
Beef (You can also cook from ...
Kartofdzhyn, Ossetian pie with potatoes
INGREDIENTS
yeast dough:
flour - 300 g
milk - 100 ml
drinking water - 100 ml
butter - 30 g
fresh yeast - 10 g
sugar - 1 tsp
salt
Small potatoes - 4 pcs.
Adyghe cheese - 100 g
sour cream or whole milk - 2 tbsp. l.
butter or ghee - 40 g
thyme (optional) - a little
salt
For lubrication:
butter
COOKING METHOD
For the filling, wash the potatoes with a brush, place in a saucepan, cover with boiling water and cook until tender, about 25 minutes. Then drain the water, peel the potatoes and mash until smooth. Mash fresh cheese separately and place in potatoes, add milk or sour cream, salt and stir ...
Barkad, Ossetian fruit pie
INGREDIENTS
flour - 4 cups
sugar - 10 tbsp. l.
egg (yolk) - 7 pcs.
egg - 1 pc.
milk - 100 ml
honey - 5 tbsp. l.
vanilla sugar - 1 tbsp l.
butter - 6 tbsp. l.
vegetable oil - 3 tbsp. l.
fresh yeast - 20 g
raisins - 50 g
salt - 0.5 tsp.
For flour crumbs:
butter - 50 g
sugar - 70 g
flour - 150 g
For filling:
apricot jam - 300 g
shelled walnuts - 100 g
COOKING METHOD
In a large bowl of warm milk, yeast, and 1 cup sifted flour, knead the dough. Cover and leave to rise at 28-30 ° C for 30 minutes. Add all other dough ingredients to the dough, except for butter and flour.
Melt the butter. Gradually add the remaining ...
Ossetian pie made from beet leaves and fresh cheese
INGREDIENTS
flour - 300 g
milk - 100 ml
drinking water - 100 ml
butter - 30 g
fresh yeast - 10 g
sugar - 1 tsp
salt
butter for lubrication
For filling:
sour cream, if necessary - 50 g
green onions - 100 g
ghee - 1.5 tbsp. l.
salt, black and red hot peppers
beet leaves - 350 g
fresh cheese - 200 g
COOKING METHOD
For the dough, add warm drinking water, yeast and sugar to lukewarm milk, stir. Sift flour with a slide, make a depression in the middle, pour in the resulting liquid. Add melted and cooled butter. Season with salt and knead to a soft dough. Place in a warm place, cover and leave to rise for 40-50 minutes.
For the filling at the tops ...
Ossetian pie with suluguni and potatoes, with suluguni, egg and green onions, with suluguni and spinach
Ingredients
kefir 230 milliliters
milk 150 milliliters
sour cream 30 grams
fresh yeast 25 grams
sugar 10 grams
flour 600 grams
potato
suluguni cheese 250 grams
salt
mix of 5 peppers
butter
COOKING METHOD
Prepare the dough (portion for three pies). We mix kefir, milk, sour cream and fresh yeast with a whisk. Add sugar, mix and sift flour into a bowl. We begin to knead with a spatula. If the dough is too dry, add a little milk or kefir, the dough should not be very dense.
Put the dough on the table, sprinkle with salt and continue to knead. After 10-15 minutes, place the dough under plastic wrap and leave in a bowl for proofing for ...
Ossetian pies
INGREDIENTS
5 potatoes
600 g feta cheese
butter for lubrication
sugar - 1 tsp
1.5 tbsp. l. vegetable oil
water - 100 ml
250 ml of kefir
7 g yeast
egg - 1 piece
flour - 500 g
COOKING METHOD
1. Sift flour. Mix half with yeast, sugar and kefir. Stir, cover and leave for 1 hour. Add remaining flour, water, vegetable oil and egg. Knead the dough, divide it into 3 pieces, and roll each piece into a ball. Cover and let stand for another 30 minutes. 2. Peel the potatoes, boil until cooked without adding salt, crush them in mashed potatoes. Cut the cheese into small pieces, chop in a blender. 3. Add feta cheese to warm mashed potatoes, mix thoroughly. 4. By hands ...
Ossetian meat pie
Making a cake according to a unique recipe.
INGREDIENTS
beef - 340 g
onions - 90 g
garlic - 12 g
salt - 3 g
ground black pepper - 2 g
butter - 20 g
dough - 400 g
COOKING METHOD
Cut the beef into small pieces and mince, peel the onion, wash, chop and mince, clean the garlic, wash and mince.
Then we thoroughly mix all the ingredients from the recipe, form the filling in a round shape, wrap the filling in the dough and give the cake a round uniform shape. We spread the pie on a frying pan and make a uniform round hole in the middle of the pie so that steam escapes when baking the pie and the pie does not break.
Bake the pie at 350 degrees for about 7-10 minutes, check the bottom for frying. Put the cake on a pre-prepared sheet of parchment, grease the cake on both sides with butter.
timurkin
Balgin
Baljin is an Ossetian cherry pie. Due to the juicy cherry filling, the pie turns out to be soft and delicious, try it too!
Ingredients:
Cherries - 500 Grams
Yeast - 50 Grams
Sugar - 1.5 Glasses
Eggs - 2 Pieces
Vanillin - To taste
Flour - 500 Grams
Milk - 200 Milliliters
Butter - 200 Grams
Servings: 6
How to make "Balgin"
Crumble the yeast into warm milk, stir. Add sifted flour and sugar. We leave the resulting mixture in a warm place.
Add butter, mix with a whisk. We leave for 10 minutes.
Add eggs, stir.
After 15 minutes, add sugar and vanillin.
Knead the batter, pour it into a baking container.
Prepare cherries, pit and rinse.
The cherries should be drowned up to half in the dough. Bake for 35-40 minutes.
Ready!
Save it to your wall, so as not to lose the recipe!
The national cuisine of North Ossetia was formed in ancient times - under the influence of the ancient Alan people. Since then, its 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 survived to this day. Pies, for example, are always served on a platter in the amount of three pieces, and there must be an even number of them on the memorial table.
Snacks
There is not much space for snacks in the cuisine of North Ossetia, however, the main ones can be distinguished among them: tsaku - fried popcorn, dzykka - made from whey, local cheese and wheat flour. Ossetian cheese itself is also an appetizer, which, according to all the rules of local cuisine, is usually cooked in a dried beef stomach. The whey fermenting in it becomes an airy and delicious cheese product. The composition of national salads often includes such a healthy and easy-to-stomach vegetable like radish. The easiest way to prepare them is a mixture of radish, sunflower oil and salt. It is also worth mentioning a light snack - eggplants with cheese, which are especially tasty with a special sauce made of milk and garlic.
First meal
The dominant first courses of any national cuisine are soups, and the Ossetian is no exception. Bean soup, which is called kadur bash of potato in the local dialect, is prepared with milk. In addition to these ingredients, potatoes, onions and herbs are always present. The traditional Ossetian soup is kharmkhuyp, prepared on the basis of lamb meat on the bone. It is noteworthy that the meat is not chopped, but served in large pieces together with the bone on a wide dish separately from the broth. Porridge also belongs to the first courses; in the cuisine of North Ossetia, corn flour becomes the basis for most of them. The national hominy, or shir, is corn porridge considered to be a nutritious and energetically valuable dish.
Second courses
As mentioned above, the main food of the Ossetians is meat, while the second place is taken by pies with various fillings. There are a great many options for preparing meat dishes and fillings for pies, so only key national dishes will be considered below.
The most popular cooking of meat on an open fire in a cauldron. It is stewed for a long time with spices and served, seasoned with a variety of sauces, mainly garlic. Among the variety of sauces, one can distinguish tsakhton, made on the basis of sour cream, and nury tsakhton, a very spicy garlic. Tsivzydakhdon is also popular - an unusual-tasting spicy sauce made from capsicum leaves, which is poured with sour cream.
Lamb cooked 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 both for culinary and medicinal purposes). In addition to stew, it is popular in Ossetia to cook it in the form of a shish kebab, and not only from the sirloin, but also from offal. In this case, the kidneys, liver and hearts of young animals are strung on 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 table of a hospitable Ossetian is indispensable. First of all, this is Ossetian chicken (tolon), which languishes in pots along with vegetables. The main seasoning for this dish is savory. The presence of garlic is typical for the preparation of duck meat. The dizzying aroma and taste of Ossetian duck with garlic will impress even the most avid gourmet. It is served on wide plates, very often it is 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 dish 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 basis is corn flour, and churek is traditionally baked with cheese. Before baking, it is greased with water so that the finished cake does not crack. You can store ready-made products for up to two weeks, they will not dry out or become moldy - unlike ordinary bread. The appearance of the churek on the tables of the Ossetians can also be associated with the history of the people. Because of 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 use them while still hot - when they emit a unique aroma. The simplicity and speed of the cooking recipe spread this dish all over the world.
What kind of cuisine can do without pancakes and pancakes, which in Ossetia also belong to the national dish. The main difference between Ossetian pancakes from the rest: wheat flour for cooking is mixed in equal proportions with corn flour, which gives the delicacy an airiness 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
In a separate chapter of the book of Ossetian recipes, one can single out their famous pies-flat cakes: the history of recipes is measured in centuries, which is reflected in the Caucasian folk legends. Correctly made is a pie with a thin layer of dough and a lot of filling. In addition to culinary, Ossetian pies also have ritual significance, as evidenced by the serving of three pieces per serving. Three cakes symbolize the sun, water and earth - the three foundations of the universe. It is noteworthy that the real recipe for such a dish does not involve the use of margarine and eggs. The main types of Ossetian pies include:
- Potato gin
- the most demanded dish found in any list of Ossetian jam recipes. The basis for it is crushed potatoes mixed with milk and flour, from which tortillas are subsequently baked. The culinary virtuoso is the one whose potato cakes are the thinnest. Cheese goes to the dish as a filling. The ancient pie recipe continues to conquer the hearts of gourmets from all over the world.
- Only a pie with meat filling can fight the fame of potatoes - fidjin
... It is the hallmark of Ossetia in the world of culinary art. It is a pocket made of thin dough with minced beef. The dish is served exceptionally hot, greased with creamy meat before use.
- Olibakh
- a pie with fresh cheese, which is thoroughly kneaded and salted. When baking this product, an incision is 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 can be distinguished:
- Tsakharajin
- the filling of this flatbread includes crushed beet leaves and cheese. Beet leaves are the most common ingredient in Ossetian vegetable dishes.
- Khedurjyn
- minced meat for the filling is prepared from boiled chopped beans and bacon. When serving, the finished product is poured with sour cream.
- Nasjin
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 beta-carotene is the champion among vitamins in it.
- Kabuskagin
- a pie with cabbage and cheese. Often served instead of bread with main courses.
Ossetian desserts
The most widespread national sweet of the Ossetians is dzukata or brushwood. This dessert is present in almost all cuisines of Caucasian cuisine and is regarded as a sweetness by both adults and children. For the peoples of the Caucasus, before serving, brushwood is traditionally watered with honey.
You can also highlight such an unusual sweetness as white halua - these are small balls of dough made using ghee 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 baldzhin.
Beverages
Ossetian beer is popular not only in the vastness of the Caucasian region, but also beyond its borders. For local residents, homemade beer is not just a drink: during its preparation they pray to God. The recipe includes grains of barley, wheat and corn flour. Sometimes honey is also added there, which gives 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 of Ossetian cuisine is araka - made from corn grains and barley. In general, the people of the Republic of Ossetia are not an adherent of alcohol, they consume them in moderation, but on big holidays or a wake of arak and beer are indispensable 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 distinguished by a large number, will definitely surprise you with an unforgettable taste. There is not a single person who has visited Ossetia and has not tasted traditional pies with beer!
Ossetian cuisine is probably not as rich in a variety of products as the cuisine of the peoples of the South Caucasus. This is largely due to the harsh conditions in which the Ossetians lived for several centuries: high mountains, the absence of many fruits and vegetables, the prevalence of cattle breeding over agriculture. These natural conditions have formed a special specific approach to both the preparation and consumption of food. Many of the traditional Ossetian dishes are unlikely to be suitable for those who meticulously calculate calories, cholesterol and are afraid to gain extra 100g. weight. At the same time, in the Ossetian cuisine you can find zest, having tried which, then for a long time you want "at least a piece" or even try to cook it yourself.
The material presented below is taken from a small but interesting book by ZV Kanukova "Traditional Ossetian food" from the series "My Ossetia".
It is sold in bookstores in Vladikavkaz and we recommend it for reading to everyone who loves to cook.
RECIPES FOR COOKING THE MOST POPULAR DISHES OF THE OSSETIAN CUISINE
PEPPER LEAVE SAUCE
(Tsivzydakhdon)
Take products on demand
Take salted chilli pepper leaves, put in a saucepan and pour over sour cream or kefir. Add salt if necessary.
COOKING PEPPER LEAVES
(Tsyvzyy tsartta tsakhdzhynai)
For 1 kg of leaves - 80-100 g of salt
Tear off the leaves of bitter capsicum from the stems, sort out, wash in running water or in several waters. Leave the small pepper pods with the leaves. Squeeze out of water, put in a saucepan and cover with cold water. Boil the leaves until soft. Then remove them from the heat, put them in a sieve or colander and rinse with cold water until the water becomes clear. Allow the water to drain and then put in a large cup to make it easier to mix with the salt. Place in prepared dishes, press. Cover with a clean napkin and put a large press board on top, if in glass containers, then close them with a lid.
GARLIC SAUSE
(Nurydzakhdon)
1st option.
Garlic - 3-4 cloves, sour cream - 30 g, salt - to taste
Peel the garlic, salt and heat in a wooden or clay mortar until a homogeneous thick mass. Put in a gravy boat and pour over sour cream, stir well. Tsakhdon can also be cooked with kefir.
2nd option.
Garlic - 2-3 cloves, broth - 30 g, pepper, salt - to taste
Prepare the garlic, as described above, add low-fat broth and black pepper instead of sour cream. Both tsakhdons are served with boiled meat dishes.
BEAN SOUP WITH SMOKED LAMB
(Khadur fazdsadzyd dzidizma)
Beans - 200 g, smoked lamb - 500 g, onions - 2 heads, fat - 30 g, pepper and salt to taste.
Sort the beans, rinse and put in a saucepan, cover with cold water. Cook over low heat until half cooked. Then put a piece (or cut into pieces) smoked lamb into the bean and continue to cook. Add finely chopped onion. Put chillies before the end of cooking.
Smoked meat gives its flavor, so the soup with herbs and spices is not seasoned.
BEAN SOUP WITH SMOKED CHICKEN LAT
(Khadur stud fisy smokeagima)
Sort the beans, rinse, boil in a little water for 15-20 minutes, drain and fill with new ones. Boil the beans over low heat. 15-20 minutes before being ready, cut the fat tail smoked lard into pieces, put in the soup and continue to cook. Chop the onions finely and put in the soup, and then the capsicum.
This soup can also be cooked with potatoes, then the potatoes are put in the soup before putting the bacon, then the laying of the beans is reduced.
SOUP WITH FLOUR DUMPLINGS
(Halt'amajyn kharmhuypp)
1st option. Egg - 2 pcs., Flour - 2 tbsp. spoons, salt - to taste
In a bowl, grind eggs and flour until the mixture becomes thicker than sour cream. Salt,
Take the resulting mass with a teaspoon, dipping it in cold water, and dip it into the broth or milk prepared in advance. Simmer for 10 minutes in a covered saucepan over low heat.
The whole cooking process is the same as above, with the only difference that, when kneading, pounded parsley or cilantro (to taste) is added to the dumplings.
Dumplings can be added to all broths.
Boiled lamb
(Fysy fyd kuydyr fyhei)
Wash the leg of lamb, put in a saucepan with boiling water and cook, removing the foam with a slotted spoon. Add peeled, coarsely chopped roots (parsley, celery), onions, bay leaves, black peppercorns, salt and continue to cook until tender.
Before serving, put the meat on a dish, sprinkle with salt, parsley and dill on top. Serve separately tsakhdon from garlic or hot pepper leaves on sour cream or kefir.
STEWED LAMB
(Fysy fydy lyvze)
Peel the flesh from the hind leg and the kidney of the mutton from films, wash, cut into pieces of approximately the same shape and size and put in a saucepan. Season with salt, chop onions and sprinkle on the meat, cover and put on low heat. Cook until liquid evaporates. Then fry in your own fat. If the meat is not fat, add fat.
When the meat is tender, add a little broth or hot water. Peel potatoes, cut into cubes and place on top of meat. Cover and cook until the potatoes are tender. Then pour tomato puree diluted with broth into the sauce. After 5-10 minutes add black pepper or finely chopped hot pepper, savory, mashed garlic. When serving, send with chopped parsley, dill.
YOUNG LAMB SHASHLIK
(Fysy fydey fizoneg)
Separate the parts of the hind leg, the kidney of the young lamb from the bones, wash, cut into equal pieces, salt, sprinkle with black pepper, mix. Then string the meat on a skewer and fry with moderately hot charcoal until tender. For even browning, the skewer must be rotated.
The barbecue can be served on a skewer or on a platter, decorated with onion rings and lemon.
LAMB SKI
(Fysy fydei lyvze)
Meat - 500 g, potatoes - 400 g, onions - 100 g, salt, herbs, pepper - to taste
Cut fatty lamb into small pieces, add salt and put in a saucepan, pour cold water so that the water covers the meat, cover and cook until cooked. Peel potatoes, chop and place in meat. Then chop the onions, sprinkle the potatoes with them on top, cover and cook until tender. Make sure that the potatoes are not boiled and that they are covered with liquid. Season with hot chili peppers and move to the side of the stove. The dish should be juicy.
PAN-Fried by-products
(Huylfydzaumate tebeyy fizoneggondgei)
Clean the liver, lungs, heart from films, rinse thoroughly, cut into equal pieces and put in a deep frying pan, adding a little broth or water. Season with salt, cover and simmer over low heat, so that the offal does not immediately begin to fry, but stews for 10-15 minutes. When the liquid has boiled away, add the chopped lamb lard. Fry until golden brown. Chop the onions, put in offal and continue to fry until tender, stirring occasionally. Sprinkle with black pepper.
Serve hot.
SHASHLIK WRAPPED IN FAT WRAP
(Ehsyrfembal)
Process lamb lungs, liver, heart, peel off films, wash with cold water and cut into equal pieces, salt, sprinkle with black pepper, put on a skewer and fry over hot charcoal until tender, rotating the skewer. Then remove the shish kebab from the skewer onto a plate and wrap each piece individually in a lamb fat film cut into quadrangles. Again string on a skewer, lightly salt and fry in the same way over coals until golden brown.
Served hot.
Note. The offal can be boiled before wrapping in a fatty film.
CHICKEN WITH SWEET SAUCE
(Karchi lyvze ehsyry sertime)
Chicken - 1 pc., Potatoes - 300 g, sour cream - 300 g, onions - 2-3 heads, flour - 40 g, garlic - 5 cloves, salt, savory, pepper - to taste
Singe the chicken carcass, chop off the neck and legs. Gut it carefully, being careful not to crush the gallbladder. Rinse the carcass well in cold water, put in a saucepan and boil in a small amount of water so that the water only covers the carcass. During this time, peel the potatoes. Remove the chicken from the broth and put the garlic cut potatoes there, boil (very little broth should remain). Then chop the chicken into pieces, dip in the broth with potatoes and let it boil.
Add finely chopped onion, flour, diluted with sour cream, and simmer. Shortly before being ready, add ground black pepper, savory, put chopped garlic and put on the side of the stove for 10-15 minutes. Serve hot, sprinkled with herbs.
MILK CORN SOUP
Corn grits - 150 g, whole milk - 3 parts, water - 1 part, lard - 20 g per serving
Rinse the corn grits in several waters. Let the water drain. Pour into boiling water and cook until tender. 5-7 minutes before cooking add whole milk and let it boil, season with salt. When serving, put a piece of butter or melted fat tail fat.
HOMINY
Corn flour - 200 g, wheat flour - 50 g, whey - 400 g, ghee -50 g, sugar - 30 g
Pour the whey (not very sour) into a cast-iron saucepan (cauldron), put on low heat and let it boil, season with salt.
Sift finely ground cornmeal and pour in small portions into whey, stirring continuously with a wooden spoon or jar. Continue simmering over low heat until a homogeneous, elastic, viscous mass is slightly creamy in color. 5-7 minutes before removing from heat, add a little sifted wheat flour and cook until cooked. While hot, put on plates, moistening a spoon in melted hot butter, smooth the surface, giving it a rounded shape. Make a depression in the middle and pour ghee into it, sprinkle with sugar.
Serve hot.
COOKING OSSETIAN CHEESE
(Iron tsykht)
Strain the whole milk through a fine sieve or cheesecloth into a clean saucepan and heat it over low heat to room temperature, 20-22 degrees, then pour in the leaven (ahsaen, prepared in advance) and mix thoroughly so that it is evenly distributed in the milk, otherwise the milk will not curdle completely (ahsaen can be replaced with pepsin dissolved in cold water).
Put the saucepan with the fermented milk in a warm place until it is completely curdled, then stir the curdled milk well with a spoon, let the cheese settle to the bottom of the pan until the whey on the surface is greenish-transparent. After that, carefully pick the cheese with your hands (or on a sieve), squeeze out the whey so that the surface of the cheese becomes elastic, and dip it into the whey. The cheese for the Ossetian pie is taken for one or two days.
Making cheese starter
Wash the lamb or beef stomach very well, cover it with plenty of salt, roll it up and leave for one day so that the salt is absorbed into it. Then spread and hang to dry over the stove. When the stomach is dry, you can make a leaven (ahsen). To do this, pour a little warmed up whey into a ceramic jug and lower a part of the dried stomach, add a little salt and leave for another day. When the whey becomes cloudy and bubbles appear on the surface, it is ready for fermentation.
DZYKKA FROM CHEESE
(Tsykhty dzykka)
Sour cream - 500 g, cheese - 400 g, wheat flour - 150 g, salt - to taste
Pour fresh sour cream into a saucepan (preferably in a cast iron) and cook on medium
heat for 15-20 minutes from the moment of boiling, stirring occasionally, salt.
Squeeze the fresh cheese from the remaining whey, knead well until a homogeneous elastic mass and put in boiling sour cream. Cook over low heat, stirring continuously with a spoon or wooden jar. When the cheese melts, stirring continuously, carefully pour in the sifted wheat flour in small portions so that there are no lumps. Cook until a copious amount of oil is released. The mass should take on a slightly creamy color.
When the dzykka is ready, it will easily come off the spoon and the sides of the pot.
They are usually served hot, or cold.
DZYKKA FROM SOUR CREAM
(Ehsyry sertei dzykka)
Sour cream-300 g, corn flour -50 g, wheat flour - 20 g, salt - to taste
Pour fresh sour cream into a saucepan or - 32 -
cauldron and over low heat, stirring with a wooden spoon, cook for 30-35 minutes, add salt. Stirring all the time, add corn flour in small portions, you can replace it with semolina). Cook for 2-3 minutes, then add a little wheat flour in the same way. Continue simmering, stirring occasionally, until oil separates. The mass will take on a slightly creamy color and will easily lag behind the sides of the pan.
DZYKKA FROM SOUR CREAM WITH EGG
(Ehsyry sertei dzykka aichytimae)
Sour cream - 300 g, flour - 70 g, eggs - 2 pcs., Salt - to taste
Pour fresh sour cream into a saucepan or cauldron and over low heat, stirring with a spoon, cook for 30-35 minutes, salt. Pour in flour carefully so that there are no lumps, and continue to cook over low heat, stirring occasionally, until the mixture releases
oil and will not take on a slightly creamy color. Beat the egg and pour into the dzykka, mix well, cook for another 1-2 minutes.
(Capyty misyn)
Heat boiled or pasteurized milk to a temperature of 25-30 ° and pour milk fungi pre-soaked in warm water over it. Sourdough dishes should be enameled or glass.
When the milk is fermented after 8-10 hours, pour the ready-made kefir into jars and put in a cool place.
PIE WITH FRESH CHEESE
(Waelibaeh)
1st option.
Dough for one pie: flour - 300 g, kefir - 2 cups, sugar -5 g, margarine -30 g, yeast-5 g
Minced meat: fresh cheese - 300 g, butter - 30 g, salt - to taste.
Sift wheat flour of the first or premium grade, make a depression in the middle and pour fresh kefir into it, put softened margarine, salt, baking soda or yeast, sugar and knead a soft dough. Place in a warm place and cover. If the dough is with yeast, then leave to proof for 2-3 hours, until suitable. With soda - for 30-40 minutes.
In the meantime, prepare the minced meat for the pies. One day old cheese made from fresh whole milk, squeeze out the remaining whey, knead thoroughly so that the cheese mass becomes oily, equally elastic, salt, mix well and divide into parts (according to the number of pies).
Divide the finished dough into parts and roll each part into flat cakes 0.5-1 cm thick.In the middle of the flat cake, put the minced meat prepared from fresh Ossetian cheese, smooth the cheese on the surface of the flat cake 3-4 cm from the edge of the flat cake, then taking the ends le pawns, gradually pull them to the middle and connect. Press with the palm of your hand to smooth the surface of the cake, turn it over to the other side, and smooth the surface in the same way. The operation is repeated 2-3 times until the cake is rounded and even thick. Place in a heated, lightly greased skillet. Make an incision in the dough on the top side of the cake in the middle so that when baking, vapors do not accumulate and break the cake. Bake in the oven.
Serve hot, greased and drizzled with butter or ghee. The pie can be served whole or cut into 4 or 8 triangular pieces.
2nd option.
The cooking process is the same as Walibaha, with the difference that the minced meat is taken for it two or three times more, and it is larger in volume.
PIE WITH SALT CHEESE
(Waelibaeh tsekhdzhyn tsykhtimae)
Dough: flour - 300 g, whey - 2 cups, sugar - 5 g, yeast - 5 g, margarine - 30 g, salt - to taste. Minced meat: pickled cheese - 200 g, sour cream - 50 g, ghee - 30 g
Sift wheat flour, make a depression in it, put soda or yeast, pour in warm milk or whey, softened margarine, sugar and salt, knead a soft dough, cover with a clean towel and leave to proof.
Grate the hard brine cheese on a fine grater, knead it with your hands so that there are no unwrinkled lumps of cheese, add water or sour cream to it to soften, mix again. Divide the finished dough into equal parts, depending on how many pies the dough has been kneaded.
Roll each part separately onto a flat cake, put minced meat - cheese in the middle and smooth it on the surface of the cake, retreating from the edge by 3-4 cm. Gradually pull the ends of the flat cake to the middle and connect. Then smooth out the surface of the cake by pressing the palm of your hand, turn it over and smooth again, giving the cake a rounded shape and even thickness. Place the pie in a lightly warmed and greased skillet. Make a notch in the middle of the cake on the upper side. Bake and serve in the same way as a fresh cheese pie.
PIE WITH CABBAGE AND FRESH CHEESE
(Kabuskadzhyn)
Cabbage - 300 g, pickled cheese - 70 g, vegetable oil - 60 g, butter - 30 g, pepper and salt - to taste
Cooking minced meat: peel white cabbage of sluggish, green leaves, rinse, chop finely and put in a saucepan with fat, simmer over low heat until soft. Then remove from heat and cool to 18-20 degrees Celsius. Separately, knead fresh cheese well, put in cabbage, mix thoroughly with light movements of your fingers, salt to taste. Savory can be added.
The dough preparation method, baking, shape and serving are the same as for Walibah.
PIE WITH POTATO
(Kartofdzhyn)
Potatoes - 300 g, fresh cheese - 100 g, sour cream, milk - 50 g, butter or ghee - 40 g, salt - to taste
Preparation of minced meat: wash potato tubers, put in a saucepan, add water and cook until tender. Then drain the water, peel and mash until smooth. Separately mash fresh cheese and put in potatoes, add whole milk or sour cream, salt and stir. Savory can be added.
The dough preparation method, form, baking and serving are the same as for Walibah, but more butter or ghee is served to the table.
PIE WITH POTATOES AND SALT CHEESE
(Kartofdzhyn tsekhdzhyn tsykhtime)
Potatoes - 300 g, pickled cheese - 100 g, butter - 40 g, sour cream or milk, salt - as needed
Minced meat preparation.
Wash potato tubers, boil, peel and mash until smooth. Grate salted cheese and add in mashed potatoes, pour in sour cream or milk, if necessary, add salt, mix. The cake is then prepared like a walibah.
PUMPKIN PIE
(Nasjin)
Pumpkin - 200 g, cheese - 50-70 g, black pepper, savory - to taste
Minced meat preparation.
Wash the pumpkin, cut it into pieces, peel it from seeds, fibers, peel, grate, add finely chopped onions, rinsed fresh cheese, black pepper, savory and salt to taste.
The dough preparation method, form, baking and serving are the same as for walibah, with the difference that when serving nasjin to the table, butter can be replaced with melted fat tail fat.
PIE WITH PUMPKIN AND CHICKEN LAT
(Nasjyn stud fisy dumaegime)
Pumpkin - 300 g, cheese - 50 g, fat tail lard - 50 g, pepper, salt, savory - to taste
Prepare the pumpkin, as mentioned above, then put in it grated salted cheese, black ground pepper, mature fat tail fat in finely chopped pieces, salt (if the cheese is not very salty). Mix everything well. This minced meat can be without cheese. Prepare the dough as described above.
PIE WITH RARAL LEAVES AND CHEESE
(Davondzhyn)
Green wild garlic leaves - 300 g, fresh cheese -150 g, butter - 40 g, salt - to taste
Cooking minced meat: sorted and washed in several waters or under running water, finely chop the wild garlic leaves across, sprinkle with salt and rinse, add pre-cooked mashed fresh cheese and mix.
The method of preparing the dough, form, baking and serving - as for Walibah, only with a lot of oil.
BEET LEAVES AND FRESH CHEESE PIE
(Tseherajyn)
1st option.
Beet leaves - 300g, fresh cheese -150g, green onion. -100 g, green dill - 60 g, butter or ghee - 35 g, sour cream - 50 g, salt - to taste
Minced meat preparation.
Sort the beet leaves, rinse in cold running water, cut off the stems, and cut the leaves across very finely. Add finely chopped green onions, dill and stir gently. Separately rinse fresh cheese, put in chopped beet leaves and mix with light finger movements, add sour cream. Salt promotes a large release of juice, so you need to salt the minced meat before wrapping it in the dough.
2nd option.
The preparation of minced meat is the same as above, only matured lamb lard (50 g) is added to the minced meat.
The dough preparation method, form, baking, serving are the same as for walibah, with the difference that sour cream is served separately to tsakharajin in both versions.
BEANS PIE
(Khedurjyn)
Beans - 100 g, bacon - 50 g, onions - 50 g, salt and pepper - to taste
Minced meat preparation.
Sort the beans, wash in cold water. Place in a saucepan and cover with cold water. Boil until tender, season with salt and cook for 3-5 minutes, then put in a colander and let the broth drain. Mash the beans hot until smooth. Finely chop the matured fat tail and inner lard (fiu), onions, sprinkle with black pepper, mix everything thoroughly. If the minced meat is very dry, then you can add milk or sour cream.
Dough preparation, shape, baking and serving are the same.
PIE WITH MEAT
(Fydjyn)
Dough: flour - 230 g, eggs - 1 pc, milk or water 1.5 cups. Minced meat: meat - 320 g, onions - 30 g, garlic - 3-4 dollars, pepper, salt - to taste
Dough: sift wheat flour of the first or premium grade, make a depression in the middle, pour in warm water or milk, beat in an egg, soda, salt on the tip of a knife and knead a not very tough dough. Let the dough rest for 20-30 minutes. Rinse again before cutting. Divide into two unequal parts, taking into account that the cake for the lower layer should be larger and thicker. Roll out the bottom flat cake 0.5 cm thick and place in a greased skillet so that it covers the edges of the skillet.
Then place the minced meat evenly throughout the pan, roll out the second top flat cake 0.2-0.3 cm thick. Make curly cuts in the middle of the top flat cake. (The cuts can be made easier and more beautiful if the cake is folded in four). Then cover the pan with them and use a rolling pin to draw along the edges of the pan, cutting off the dough from the edges of the pan. Pinch the edges so that the juice does not leak out during baking.
Minced meat: beef meat of the first or second grade, fatty, clean from tendons, films and chop very finely with a chopper or a hatchet (or pass through a large grinder). Add to the meat finely chopped onions, garlic, pounded with salt, ground black pepper or red bitter, salt, pour in broth or water 30-35 percent to the weight of the meat. If the meat is very fatty, then less liquid is needed. Mix it all well.
Bake in an oven or oven.
Fydjin is a very juicy cake, therefore, when serving to the table, separate the top cake from the edges and cut into pieces, covering the minced meat with them. Serve with a fork.
PIE WITH STEADED LAT
(Fiujin)
Dough: flour - 200 g, baking soda - 5 g (or yeast - 2 g), salt - to taste. Minced meat: mature lard -100 t
Sift wheat flour and knead the dough with soda or yeast. Leave to proof. Cut the matured lard into small pieces.
Divide the dough into parts, roll out and put the stuffing in the middle of the cake, gradually tightening the ends of the cake, connect them in the middle of the cake, flatten, giving the cake the same rounded shape and thickness. Make an incision in the middle. Bake in the oven.
When serving, grease with ghee or ghee. Serve hot.
PIE WITH CHEESE AND GREEN ONION
(Khazdyndzdzhyn)
Dough: flour -150 g, kefir -1 glass, soda - on the tip of a knife.
Minced meat: leeks 100 g, fresh cheese -800 g, salt to taste
Knead the dough with kefir and soda, let it rest for 25-35 minutes. During this time, sort, peel, rinse the green onion feathers and chop finely. Rinse fresh cheese separately until smooth and put in onions, season with salt and stir.
Roll out the dough into rounded flat cakes, put the minced meat and the ends of the flat cakes in the middle, gradually pulling together, connect in the middle of the cake. Press the palm to flatten, turn over and flatten again.
Make an incision in the middle. Bake in the oven. Drizzle with ghee or butter when serving.
PIE WITH MALT FILLING
(Lakami)
Sift wheat flour, make a depression in the middle, drive eggs into it, put salt, pour in warm milk or water, knead a hard dough, let stand for 20-25 minutes. Divide and roll out the tortillas. Put the minced meat made from malt flour in the middle of the oval-shaped flatbread, flatten on one half of the flatbread, and cover with the other half and connect the ends of the flatbread, pinch, giving it the shape of a crescent. Bake in the oven.
Serve with ghee.
Cooking malt and minced meat from it: sort out the grains of wheat or corn, soak in room water so that the water is 3-4 cm higher than the grain level
and leave to swell for 24 hours. Then drain the water, put the grains in a box or trough, press lightly, cover tightly to create warmth. Separate sprouted grains (malt) from each other and air dry or on a stove. After drying, grind the malt.
For minced meat, sift the malt flour and knead a thick, slightly crumbly mass in milk or water so that it can be wrapped in a dough.
CORN CHUREK
(Kardzyn)
Pour the sifted corn flour with salted boiling water and mix thoroughly, sprinkle with cold water and mix again with your hands until a homogeneous soft elastic mass is obtained. Divide the dough into the desired parts, give them a round-flattened shape. Lubricate with water on all sides (otherwise the cardzyn may crack). Bake in a hot oven. Churek is delicious hot.
Served with cheese, milk, chipped meat and with all dishes instead of bread
(Zuakatae)
4 yolks, 1 egg, sugar - 7 g, salt - to taste, vodka or alcohol - 50 g, flour - how much will it take. For frying: ghee - 300 g
Sift wheat flour of the highest grade and make a depression, drive one egg, 4 yolks into it, then add alcohol or vodka, sugar, salt. Knead a very tough dough. Divide it into equal parts, roll each part as thin as possible, cut into ribbons and make different shapes out of them.
Put ghee in a shallow saucepan, preferably with a thick bottom, heat and dip the dzuakata into it in such an amount that they do not touch each other, do not deform, and the fat does not stop boiling. Gently place the finished dzuakata (they are very fragile) on a dish and sprinkle with powdered sugar.
WHITE HALUA
(Urs helua)
Ghee - 1 glass, powdered sugar or sand - 1 glass, flour - how much it will take
Grind the ghee with powdered sugar or sand until the sugar crystals are felt between the fingers. Then add flour in small portions and knead a not very tough dough. Rinse the dough well with your hands. Divide the finished dough into small balls, give them a conical shape and place on a baking sheet. Bake over medium heat in an oven until slightly creamy.
OSSETIAN BEER
(Iron bags)
For 10 liters of water - 5 kg of malt, hops -50 g, tsarv (brewer's yeast) - 100 g, sugar -100 g
Pour malt flour into water heated to 30 degrees, stirring with a wooden paddle so that there are no lumps left, bring to a boil, put malt flour sifted and fried until dark brown in it, let it boil for 5-6 minutes (do not digest - liquid flowing down from the vest, should be transparent).
By this time, prepare a clean wicker basket of small twigs, overlay the inside with cleanly washed and boiled wheat straw. Place the basket in a clean large trough with an opening and strain the brew so that the liquid flows through the opening into the kettle. Transfer part of the malt thick from the boiler with a ladle to the basket with straw and smooth it over with a thin layer. Then, stirring the contents of the kettle, gradually transfer all the thick into the basket in small portions.
Clean the cauldron where the malt was brewed and pour the strained broth into it. Put on high heat and cook for 1-1.5 hours from the moment of boiling. Place the hops in the cauldron with the brewed beer and continue to cook for 1 hour or more. Then remove from heat and cool to 20-25 degrees Celsius. Pour into a bowl that is prepared for fermentation. Take out the hops.
Prepare the starter culture (tsirv) in advance. To do this, dilute brewer's yeast with strained broth, add sugar and let it sit well. After that, put them in a chilled broth and mix thoroughly. Cover warm and ferment.
When fermentation begins, you need to remove the rising foam (tsyrv) and cover back. At the end of fermentation, strain through a hair sieve and transfer to a cool place. The beer is ready.
Note. Beer tastes better if malt is prepared for it in the following proportion: corn - 1 part, barley or wheat - 1: 1.5.
BRAGA - THICK KVASS
(Makhsymae - bezzdzhyn kuymel)
Corn flour -4 kg, water 10 l, sugar -0.5 kg, yeast - 30 g
Pour medium-ground cornmeal with warm water (22-25 degrees). Cover warm and leave to ferment for 2-3 days in a warm place. At the end of fermentation, pour into a saucepan and cook for 1 hour from the moment of boiling, stir occasionally, not allowing it to burn to the bottom. Then remove from heat, cool to 20-22 degrees Celsius and ferment with brewer's yeast, add a little sugar. Cover warmly and put in a warm place.
In the process of vigorous fermentation, strain through a hair sieve. Close tightly and put in a cool place. The drink is ready.
LIQUID KVASS
(Teneg kuymael)
1st option
Pour pomace from makhsim kvass with warm water, add sugar and yeast. Cover, leave to ferment. Then strain through a fine sieve. Cover tightly and store in a cool place.
2nd option
Liquid kvass can be made from corn flour. Then the flour is taken 2 times less than for makhsym kvass, the rest of the process is the same.
Liquid kvass is a pleasant sweet and sour drink.