Ossetian cuisine is unique and diverse. Once you try the dishes related to it, I want to repeat it! It is good that there are many recipes according to which each person is able to cook traditional Caucasian treats at home. You only need to collect certain ingredients and follow the instructions. And now we will talk about the most popular dishes and recipes for their preparation.
Burgers: Ingredients
First of all, Ossetian cuisine is known for them. Cakes in the form of cakes with delicate pastry and juicy toppings are loved by everyone who has tried them. The following products are needed for cooking:
- Flour. 500 g
- Kefir. 200 ml.
- Water. 100 ml
- Rast. butter. 0 ml.
- Yeast. 1 sachet.
- Sugar. 1 tsp
- Salt. 0.5 tsp
This is for the test. Ho still need a filling! Ossetian pies are made with completely different fillings - with cheese, fruits, berries, cabbage ... But this recipe involves the preparation of toppings from the following products:
- Minced beef. 1 kg.
- Bow. 1 head.
- Garlic cloves. 2 pcs.
- Boiled water. 100 ml
- Coriander. 1 tsp
- A bunch of fresh cilantro.
- Salt and pepper as desired.
- A little butter.
From the specified number of ingredients, three pies will be obtained. In accordance with Ossetian traditions, flat cakes for feasts are baked in an odd amount. In the even - only for mourning dates.
Cooking
So, in accordance with the most popular recipe for Ossetian cuisine, the first thing to do is to knead the dough. The actions are as follows:
- In a separate container, mix water with kefir and add sugar and salt. To stir thoroughly.
- Add pre-sifted flour with yeast.
- Knead a viscous dough. It will stick to your hands - this is normal. For rolling Ossetian cakes do not use a rolling pin. They work with the test hands.
- Cover the container with a towel and leave for a while.
While the dough rises, you need to prepare the filling. Stuffing mix with finely chopped onions and crushed garlic, add chopped cilantro, sprinkle with coriander, salt and pepper. Pour water on top, you can replace it with broth. After this, thoroughly knead the stuffing. You should get a juicy homogeneous mass.
The dough will do by then. It must be laid out on a table, well sprinkled with flour. Divide equal parts into 3. Each turn into a cake.
Put the filling in the center of the slide. Then pinch the edges of the dough, pulling them to the center. Carefully flatten the ball, turn over. And after that you need to start slowly stretching it. Until a cake is made. The main thing is not to break the dough. You can help yourself with round boards or baking sheets.
When the cake is ready, in the center you need to make a small hole. Cook at 200 ° C for approximately 20 minutes. After taking out of the oven, toss a piece of butter on top.
Tzahton sauce
Delicious dressing, which in the best traditions of Ossetian cuisine is prepared on the basis of yogurt. This sauce is universal - it is spread on bread, meat is pickled in it, salads are seasoned with it. For cooking you will need:
- Hot peppers. 100 g
- Fresh cilantro. 100 g
- Yogurt (can be replaced with sour cream). 250 ml
- Garlic. 2 cloves.
- Sunli hops. One generous pinch.
- Salt and pepper as desired.
First you need to wash and dry the greens, and then chop it as finely as possible. Then you need to do pepper. Wash and cut each pod, remove the membranes and seeds, and then lower it into boiling water for 3 minutes. Then lay out and cool.
Then pepper must either be passed through a meat grinder, or chopped using a blender. To do the same with nuts and garlic. Add the resulting mass to yogurt, and pour cilantro there. Sprinkle with salt and pepper, add suneli hops. Mix thoroughly, refrigerate and serve.
Ossetian meat
You can not tell about this recipe. What Ossetian cuisine without meat! In order to cook it in accordance with tradition, you will need:
- Chachton sauce made according to the above recipe.
- Fresh beef (back leg or brisket). 0.5 kg
- Water.
- Parsley, dill, cilantro, spring onions.
So, first you need to clean the meat from tendons, films and bones. Then put it in a cooking container and pour clean water so that it completely covers it. Put on a strong fire and quickly bring to a boil, then reduce the flame to a minimum. Cover the container.
We must not forget to remove the foam and fat that are collected from above. Otherwise, the meat will smell unpleasant or even bitter.
When it boils, 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 slightly salted. When it cools, cut and sprinkled with plenty of herbs. Served on a large platter with tzachton sauce. The sauce must be laid out in a separate container.
Lazha chicken kartha soup
Listing recipes for dishes of Ossetian cuisine, one can not help but pay attention to this hot Caucasian treat. Even people who are not lovers of soups will like karches of lodge. For cooking you will need:
- Large chicken.
- Potatoes. 0.6 kg
- Hot chili peppers. 2 pcs.
- Garlic. 1 head.
- Salt. 5 g
- Ground black pepper. 15 g
- Fresh dill. 1 tbsp. l
- Carrot. 1 PC.
The first thing to do is potatoes. Divide each of them into quarters. Then finely chop the garlic and onions. Dice the carrots. Turn chili into a homogeneous mass with a blender.
Then you can proceed to the bird. Cut the chicken portionwise and send it in a pan to a large fire. Cook until ready! When the water boils, it must be drained, put into a new pan and put on the fire again.
What's next? When the new water boils, you can put potatoes, carrots, peppers and herbs there, add salt to taste and cook over medium heat. After 25 minutes add garlic and pepper. Hold for another 15 minutes. Then the pan can be removed. Pour the soup into plates, sprinkle with herbs and serve.
Adjika
Traditional winter harvesting of Ossetian cuisine. You will need:
- Tomatoes One kilo.
- The apples. One kilo.
- Garlic. 0.2 kg
- Bell pepper. 0. 3 kg.
- Chilli. 100 g
- Cilantro and basil. One bunch.
- Salt. 30 g
All vegetables need to be washed and peeled (except for greens and tomatoes), remove apples from the apples. Pass them through a meat grinder, sprinkle with salt. Stir the mass thoroughly. Let it brew for 10 minutes. Then mix again, put into sterile dry jars and close. Keep refrigerated.
Porridge Dzykka
The preparation of this dish is also worth mentioning, since we are talking about recipes for Ossetian cuisine (with photo). To prepare such a 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 send it to medium heat to cook. It is necessary to stir ee, not for a second leaving the stove.
When the sour cream begins to boil, you need to start adding flour portionwise. Stir so that no lumps form. Then add salt.
Continue cooking, still stirring. The mass should stop sticking to the walls of the tank. In the process, it will be possible to notice the release of ghee.
Serve hot and bread djiku. It turns out to be very tasty, but oily, so it is better to make portions small.
Beer
Since we are talking about recipes for dishes of Ossetian cuisine, one can not help but talk about this intoxicating drink. The beer of this Caucasian people is famous for its unique taste. And for the Ossetians themselves, the drink has a sacred meaning. No holiday is complete without beer! To prepare it you will need:
- Water. 10 l
- Hop. 50 g
- Caxap. 1 tsp
- Rye bread. 1 loaf.
- Brewer's yeast. 4 tbsp. l
- Pearl barley or malt. 3 kg
In accordance with the recipe for Ossetian cuisine, first you need to grind the malt / cereal and fry in a dry pan until the mass becomes dark brown. Then pour water into a large container and boil it. Pour malt / cereal into it and continue cooking over high heat for an hour. Water will boil, so you have to constantly stir the mass.
After an hour, you need to strain the liquid and again send the container to the fire. Pour sugar, mix. Add hops. Boil for about 3-4 hours, until 2-3 centimeters of liquid evaporate. When the boiling occurs, you can remove the container from the fire and add crushed stale (or oven-dried) rye bread.
Allow to cool. 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, having closed the lid, must be left in a warm place. The drink is tasty, with a beautiful dark color - this can be seen in the photo below. With dishes of Ossetian cuisine according to the recipes listed above, such a drink will “sound” wonderful.
Conclusion
In conclusion, I would like to say that Ossetian cuisine includes many more interesting and original treats.
In Ossetia, as in any other Caucasian region, kebab is widespread. Traditionally, it is made from the pulp of young lamb or beef. The meat is coarsely chopped, sprinkled with chopped onion, salt, pepper, slightly watered with freshly squeezed lemon juice or dry white wine. Stir and leave for 3 hours. Cooked on a fire and served with vinegar and onions.
What else can you recall? The same famous Ossetian cheese, oatmeal, all kinds of drinks (mash, araka, rong, dvoyno). And of course, pies. Only one recipe was noted above, and if you like it, then it is recommended to try making davonjin, cabuskadzhin, kotofjin, artadzhyon and many other variations. The cooking instructions are fortunately easy to find.