Ossetian cuisine: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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 tortillas: ingredients

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

• Flour. 500 g.
• Kefir. 200 ml.
• Water. 100 ml.
• Rast. butter. 30 ml.
• Yeast. 1 sachet.
• Sugar. 1 tsp
• S alt. 0.5 tsp

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

• Fresh beef mince. 1 kg.
• Bow. 1 head.
• Garlic cloves. 2 pieces
• Boiled water. 100 ml.
• Coriander. 1 tsp
• Bunch of fresh cilantro.
• S alt and pepper optional.
• Some butter.

The indicated amount of ingredients will make three pies. In accordance with Ossetian traditions, cakes for feasts are baked in an odd number. In even - only for mourning dates.

Cooking

So, according to 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 s alt there. Mix thoroughly.
• Add pre-sifted flour with yeast there.
• Knead a sticky dough. It will stick to your hands - this is normal. For rolling Ossetian cakes do not use a rolling pin. They work with the dough with their hands.
• 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, s alt 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 be fine by then. It must be laid out on a table, well sprinkled with flour. Divide by 3 equal parts. Everyturn into a cake.

Put the stuffing in the center of the 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.

Zachton sauce

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

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

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 s alt and pepper, add suneli hops. Mix thoroughly, refrigerateand you can serve.

Ossetian meat

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

• Tsakhton sauce made according to the above recipe.
• Fresh beef (back 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 the foam and grease that collects on top. Otherwise, the meat will smell unpleasant or even bitter.

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

Cooked meat is then laid out on a dish and s alted 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 of Ossetian cuisine, it is impossible not to mention this hot Caucasian treat. Ski karchy will appeal even to those people who are not lovers of soups. For cooking you will need:

• Big chicken.
• Potatoes. 0.6 kg.
• Hot chili pepper. 2 pieces
• Garlic. 1 head.
• S alt. Year 5
• Ground black pepper. 15
• Fresh dill. 1 st. l.
• Carrot. 1 piece

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, filled with a new one and put on fire again.

What's next? When the new water boils, you can put potatoes, carrots, peppers and greens there, add s alt 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.

Ajika

Traditional winter preparation of Ossetian cuisine. You will need:

• Tomatoes. One kilo.
• Apples. One kilo.
• Garlic. 0.2 kg.
• Bulgarian pepper. 0.3 kg.
• Chili pepper. 100g
• Cilantro and basil. One bunch.
• S alt. 30

All vegetables need to be washed and peeled (except greens and tomatoes), apples should be cored. Pass them through a meat grinder, sprinkle with s alt. Thoroughly mix the mass. Let it brew for 10 minutes. Then mix again, arrange in sterile dry jars and close. Store in refrigerator.

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:

• Cornmeal. 250g
• High fat sour cream. 1 kg.
• S alt. 1 tsp

Pour sour cream into a container and send it to boil on medium heat. You need to stir it without leaving the stove for a second.

When the sour cream boils, you need to start adding flour in portions. Stir so that no lumps form. Then add s alt.

Continue to cook, still stirring. The mass should stop sticking to the walls of the container. In the process, you will notice the release of ghee.

Serve hot dzykku with bread. It turns out very tasty, but oily, 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! For its preparation you will need:

• Water. 10 l.
• Hop. 50
• Caxap. 1 tsp
• Rye bread. 1 loaf.
• Beer yeast. 4 tbsp. l.
• Barley or m alt. 3 kg.

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

After an hour, 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 fire and add crushed stale (or oven-dried) rye bread.

Let the mass cool down. Pour half a liter into a separate container and warm 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, s alt, pepper, pour a little freshly squeezed lemon juice or dry white wine. Mix and leave for 3 hours. Cooked over a campfire and served with vinegar and onions.

What else can you remember? The same famous Ossetian cheese, oatmeal dishes, all kinds of drinks (braga, araka, rong, dvaino). Andof 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.