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Land of Plenty: seven recipes of Ossetian national cuisine
National Ossetian cuisine is a collection of indescribably delicious culinary pleasures. It impresses with a rich palette of flavors and aromas, boundless love for pies with filling and, as is customary in the Caucasus, colorful meat variations.
Potato and cheese duo
The culinary pride of Ossetia is Ossetian pies, and especially potatoes. Combine 100 ml of milk and water, dilute 10 g of dry yeast and 1 tsp of sugar. 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 it for an hour. Beat the mashed potatoes from 4 boiled potatoes, mix 100 g of grated Ossetian cheese and 2 tbsp. l. sour cream. From the dough, roll out a tortilla with a thickness of 1 cm, put the filling on top, pull the edges to the middle and roll out again. Make a hole in the center and bake the cake in the oven for 20 minutes at 200 °C. Brush the hot potato with butter, and it will become even more appetizing.
Cabbage Ideal
Kabuskajin cabbage pie has won the hearts of many gourmets. We dilute in 150 ml of warm water 20 g of dry yeast and 1 tsp of flour, let the sourdough rise. 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, shred 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 the dough, connect the edges in the center and tamp it down. After making a round hole, place it in the oven for 20 minutes at 190 °C. If you take different vegetables instead of cheese, you will get a great lean pie.
Greenery in the snow
Davongjin-a pie with Ossetian cheese and wild cherry leaves, which is impossible to resist. Dilute in 250 ml of warm kefir 10 g of yeast 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, leave it in a warm place for 2 hours. Shred a bunch of wild cherry, mix it with 200 g of Ossetian cheese and form 6 lumps. We spread them on tortillas 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, you can take them to a spring picnic for the whole family.
Cherry Dreams
For sweetmeats, there is a special treat — baljin cherry pie. Dissolve 1 tsp of yeast and 1 tbsp of sugar in 50 ml of milk. After 15 minutes, add 400 g of flour, 100 ml of kefir, 50 g of melted butter, egg and a pinch of salt. Knead the dough and put it away for 2 hours in the heat. Fill 300 g of pitted cherries with sugar to taste. And so that the juice does not flow from the cake when baking, flavor the berries with 1 tbsp.l. starch. We roll out two tortillas from the dough. Spread on one cherry, cover the second one and beautifully pinch the edges. Make 5-6 holes in the form of petals and send the baljin in a preheated 180 °C oven for 30 minutes. What could be better than a rosy sweet cake for tea?
Mutton rules the ball
Lamb lyvzha is a dish of Ossetian cuisine for those who want to eat thoroughly. Chop into pieces 700 g of lamb, pour water 2 cm above the meat and bring to a boil. Put 1 tsp of dill seeds, salt and pepper to taste. We continue to cook the broth, constantly removing the foam. We put a bunch of coriander, tied with a thread, into it — at the end we will remove it. When the meat is cooked, lay 2 onions in half rings, 500 g of potatoes in cubes, 1 medium-sized carrot in rings and bring the soup to readiness. Add 3 cloves of crushed garlic and ½ tsp of thyme. In Ossetia, lyvzha 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. Chop slices of 500 g of string beans and 400 g of tomatoes, chop a bunch of green onions, parsley, coriander and dill to taste. At the bottom of the pan, put the onion, then the meat, beans and tomatoes in layers. Fill them with herbs, pour in 100 ml of vegetable oil, 400 ml of hot water and simmer under the lid for 2 hours. From time to time, shake the pan so that the contents do not burn. The burning notes of veal will be given by the tsakhton sauce from the previous recipe, in which we will add rings of bitter pepper.
Miracles on skewers
A special place among the recipes of Ossetian cuisine is occupied by shish kebab. Cut a large eggplant into circles, salt and leave for 20 minutes. Chop the red and yellow sweet peppers into slices. Chop into pieces of 200 g of lamb liver, heart and lung, sprinkle with salt and spices and string on skewers. Fry them over smoldering coals for 8-10 minutes, remove from skewers and wrap each piece with interior fat. Again, we string them on skewers, alternating with slices of eggplant and pepper. Turning it over more often, we brown it on the grill. This variation will interest even seasoned connoisseurs of shish kebabs.
If home gourmets strongly demand something delicious and unusual, Ossetian cuisine is exactly what you need. These amazing dishes will enliven your family menu and will appeal to everyone without exception.