Ossetian pies- flat cakes with fillings, usually based on Ossetian cheese. They are round (about 30-40 cm in diameter and up to 2 cm in thickness) and triangular in shape.

Here's what Wikipedia writes to us about these wonderful pies:
“The history of Ossetian pies goes back more than one century, which is reflected in the oral folk art of Ossetians - Nart legends. The Ossetian national cuisine has evolved over the centuries under the influence of the nomadic lifestyle of the ancestors of the Ossetians - the ancient Scythians, Sarmatians, Alans. In particular, the recipe for Ossetian pies has reached perfection over this long period of time. Previously, Ossetian pies were prepared exclusively from unleavened (yeast-free) dough. Well-made in Ossetia are pies with a thin layer of dough and abundant (although not sticking out) filling. Pies with a thick layer of dough are considered a sign of the hostess's inexperience.

Ossetian pies have different names depending on the filling. Most of the names consist of the stem and the suffix "jyn", which "indicates the content of something or the possession of something." In Ossetia, for example, the "crown" national dish is a pie with beet tops, tsakharajin. Pies in Ossetia are a cult food.

Ossetian pies are an independent dish that has the following names in its arsenal:

Davondzhin - pies with wild garlic leaves and Ossetian cheese

Kabuskagin - pies with chopped cabbage and cheese

Potato Gin - Pie with Potatoes and Cheese

Nasjin - crushed pumpkin pies

Walibah, Khabizjin - round-shaped pie with Ossetian cheese

Artadzykhon - a triangular-shaped pie with cheese

Fydjin - a pie with minced meat (e.g. beef)

Kadurjin - Bean Pie

Tsakharajin - a pie with beet tops and cheese

Kadyndzdzhin - a pie with Ossetian cheese and green onions

Zokojin - mushroom pie

Balgin - cherry pie

The history of the Ossetian pies goes back more than one century, which is reflected in the oral folk art of the Ossetians - the Nart legends. The Ossetian national cuisine has evolved over the centuries under the influence of the nomadic lifestyle of the ancestors of the Ossetians - the ancient Scythians, Sarmatians, Alans. In particular, the recipe for Ossetian pies has reached perfection over this long period of time. Previously, Ossetian pies were prepared exclusively from unleavened (yeast-free) dough. The cakes symbolize the sun (sky), water and earth. The ritual of three pies is associated with Ossetian pies, which is performed on major religious, national or family holidays. Three pies are served on the table, which, according to one version, symbolize the three-dimensional structure of the universe - the Sun (Khur), Water (Don) and the Earth (zækhh). Triangle pies are made for special occasions Since ancient times, there has been a special rite in Ossetia - “3 pies”. On holidays, there were 3 pies on the table. And if earlier, in the pre-Christian era, they personified 3 elements - the sun, earth and water, then later they began to mean the Holy Trinity - Father, Son and Holy Spirit. On the days of mourning, not 3 pies were prepared, but only 2. When the dataOssetian piesput on the table, and certainly read special prayers, toasts of their family. It could be praise to the Almighty, gratitude to the owner, requests for happiness, etc. After reading the prayers, the pie was cut into 8 pieces. This rite was entrusted to the head of the clan - personally to the older representative of the stronger sex, who then treated the younger ones. And only after this was given everyone was perceived because of the food. Most often, on holidays, housewives made pies from meat, potatoes and beet leaves.

In general, this dish is usually characterized by every hostess. If the dough came out narrow, and the inside was saturated, the lady deserved personally the highest praise. And unhappiness for that young woman who has dough inOssetian piewill turn out to be thick. Any resident of Ossetia was obliged to master the art of making this dish. It is not surprising that in the Soviet years, specifically homemade Ossetian pies, which were delivered by plane from Vladikavkaz, including to the tables of party members, were very popular among the residents of the capital.

Ingredients:
... Flour - 2.5 cups
... Milk - 100 ml.,
... Kefir - 100 ml.,
... Sour cream - 1 tbsp. spoon,
... Egg - 1 piece,
... Butter - 20 g,
... Granulated sugar - half a teaspoon,
... Yeast - 1 pack,
... Ossetian cheese - 250 g,
... Salt.

Ossetian pie recipe:

1. Heat the milk a little, but do not bring it to a boil.

2. Add sugar and salt, stir until the ingredients dissolve.

3. Then add yeast and stir until it is completely dissolved in milk.

4. Pour in half the flour in small portions and stir constantly. In terms of density, the mass should be similar to sour cream.

5. Put the mixture in a warmed place for one hour.

6. The butter should be melted. Beat the egg.

7. Add the following ingredients to the dough, then mix well: egg, kefir, sour cream and butter.

8. Then add the remaining flour and knead the dough. Ideally, it should be elastic.

9. Put the dough back to a warmed place.

10. For the filling, grate the cheese and add a little salt.

11. Put the mass on a table sprinkled with flour and roll out in the form of a round cake.

12. Put cheese in the middle of the cake. Depending on what recipe you are cooking, you can add meat, onions, beet tops, mushrooms, cabbage or pumpkin.

13. Then mold the edges of the workpiece in a circle in the form of a ball and leave a hole in the middle. Then it needs to be flattened a little so that it becomes flat.

14. Put on a baking sheet and bake at 200 hundred degrees for twenty minutes.

15. After cooking, brush the top with butter.

16. These pastries can serve as an addition to the first course.

"Bring us some pies drizzled with butter, richly stuffed with juicy cheese!" - this was the call from the legendary Nart epic. For the Ossetian people, this epic has the same meaning as the myths and legends of Ancient Greece for Western civilization. Ossetians have preserved to this day not only traditions, but also almost all dishes from the Nart festive and everyday menu. Pies, shashlik, mead, black beer and many other dishes - all this can still be tasted in any restaurant in Ossetia. Ossetian cuisine is replete with dishes from meat and dairy products, but, as before, Ossetian pies are the main ritual and daily food of the descendants of the ancient Scythians and Sarmatians.

The ritual meaning of Ossetian pies

Cheese pies are the main participants in the ancient Ossetian ritual “Three pies”. The pies are served on a wide flat platter, one on top of the other. On the Ossetian table, they symbolize the trinity of the Sun (Khur), Earth (Zækhh) and Water (Don). With the adoption of Christianity by the Ossetians, the emphasis shifted somewhat, and the pies began to symbolize God (Huytsau), the Sun (Khur) and the Earth (Zækhkh). Before the start of the feast, the pies are cut, without leaving the place and without rotating the plate, into eight parts - with two crosses. There may be more than three pies on the festive table, but their number must necessarily be odd: five, seven, and so on. At the commemoration, three pies are put on the main table, the first glass is drunk - for God, and one pie is removed: alas, the dead do not need the sun.

Real Ossetian pie

Today, Ossetian pies can be found on the menus of cafes and restaurants in all corners of Russia and abroad. However, in most cases, visitors will be offered a baked product "based on" this traditional Ossetian dish - that is, with various fillings that are not used in the original recipes. Authentic Ossetian pie is a flat round flatbread, abundantly filled with soft Ossetian cheese or other filling. For its preparation, yeast dough is used, less often lean (only in pies with meat filling). Real Ossetian pies are stuffed with cheese, meat, potatoes, pumpkin, cabbage, beans, green onions, beet leaves and wild garlic. The composition of vegetable fillings must include Ossetian cheese. In the absence of an original product, you can take any rennet cheese: feta cheese, suluguni, Adyghe, Feta. Only beef or veal is used in meat pies.

Cooking features

Of course, every Ossetian family has its own culinary secrets, but there are a number of basic principles for making Ossetian pies.

• Correct proportions... The fillings in Ossetian pies should be twice as large as the dough.
• Cooking technology... We form and assemble the cake only by hand, without using a rolling pin and other improvised means.
• Mastery criteria... It is believed that the thinner the layer of dough and the thicker the filling, the higher the skill of the hostess.
• Temperature regime... Ossetian pies are baked for 5-7 minutes in a preheated oven at a temperature of 270 ° C. Thanks to the even heat, the pies will bake well and will not dry out.
• We do not regret oil... The baked pie must be abundantly, without saving, grease with butter. Thanks to this, the dough becomes tender, and the filling becomes juicy, and the pie just melts in your mouth!

If you follow all the rules for preparing the famous Caucasian pastries, then the resulting dish can be proudly displayed on any festive table - it will be the most real Ossetian pies!

Few people think about the history of the Ossetian pie: why it looks like that, who invented it, how it changed its appearance over time.

It may seem that it looks simple and flat, nothing special: little dough, cheese is constantly put in, except in rare cases, in meat versions. By the way, if you do, then you will not find a better bakery than ours in the capital - this is confirmed by many reviews and certificates, as well as years of our successful work.

The history of the origin of the Ossetian pie from the point of view of logic

In fact, the way of cooking, the form has a logical explanation.

The history of Ossetian pies begins with the beginning of the Tatar-Mongol procession - it was in the XII-XIV centuries - the Alans, indigenous tribes, were driven from their own territories in North Ossetia. The mountainous places where they later settled were not fertile and rich in harvests. It was quite difficult with food, I had to look for ways to cook tasty, healthy and inexpensive. Then they began to make this amazing masterpiece of baking, the composition originally consisted of vegetables, oats, grain products and others that could then be obtained in the highlands. Now, the preparation of such dishes is available to anyone, it was quite painstaking work, quite a lot of time and effort was spent.

Ossetians lived in mountainous areas, where wheat was especially valued and due to the constant lack of grain, the flat cakes were made very thin in order to save money. Over time, a tradition arose to make an Ossetian pie with the thinnest possible layer of dough. Thanks to the rich variety of other ingredients, for example, the breeding of cows, sheep and other livestock and poultry gave meat, new variations appeared. There was a lot of wheat in Russia, which cannot be said about filling products, so we can observe a significant difference between Alan and.

History of Ossetian pies: features of the filling.

In the North Caucasus, fruits did not take root, the recipes for Ossetian pies with fruits are not as strongly developed as baked goods with cheese and beet tops. There were plenty of them, the hostesses improvised, coming up with delicious dishes.

Traditionally, yeast, eggs, kefir were not used due to the nomadic lifestyle. Now they are successfully used for making pies. This is a definite deviation from the ancient traditions of cooking, such a change does not make the cake tasteless, but on the contrary, many people like it even more.

Large families ate large quantities of pies, so ovens were required with the ability to make more than one pie at a time, and fast cooking was required. Therefore, not only large furnaces were built, but also capable of heating to high temperatures. After cooking, so that the baked goods do not dry out, the surface was greased with oil.

This is the story of the Ossetian pie. Times have passed, the Ossetians descended from the mountainous areas and settled on the plains, while the inhabitants themselves settle all over the world. In Ossetia, this dish is the most important; no holiday is held without it. If you live in Moscow, you can tell his story at our bakery and tell others around you.

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The history of the origin of the Ossetian pie recipe

Real Ossetian pies have become one of the favorite dishes throughout Russia. It is a traditional dish on the menus of many restaurants. The history of Ossetian pies goes back six centuries, to the ancient Alans, nomads. The first mentions of this dish are found in the epic of the North Caucasus - the Nart cycle of myths and legends.

How did the Ossetian pie come about?

Today they are considered a real trend and many chefs know how to cook the finest, aromatic flatbreads with different fillings. But not every restaurant can convey that distinctive

different, unique taste of the national food, created several centuries ago. Chefs from the Chirita bakery are familiar with the sacred meaning of a round pie, they know why Ossetians put on the table three cakes slightly protruding for each other.

The history and origin of Ossetian pies are closely related to the culture of the peoples of the North Caucasus. Around the 13th century, the Alan tribes hid from the Mongol invasion in the mountains. Then the history of this people began to form. Axis is the Georgian name for nomads from Alania. At this time, the oral cycles of the Nart epic were formed, where later researchers will find mention of three traditional round-shaped pies.

And now Ossetians meet their dear guests with this treat, prepare them for weddings and big holidays. According to legend, the number three and the characteristic arrangement of the cakes one above the other symbolizes the levels of existence or three worlds: the world of the gods, the world of people and the world of demons. The people of the Caucasus have long interpreted the symbolism of the three pies as a combination of three elements: air, earth and sun. The third version, also mythological, considers round cakes on the table as a ring of eternity, three times - past, present and future.

What are the fillings for Ossetian pies?

The sacred meaning of the dish nourishes spiritually, but it is worth trying it for real. You can appreciate the taste at any time: Chirita bakery offers such a service as food delivery anywhere in the cities of Fryazino and Shchelkovo.

Here you can taste real Ossetian pies, the history of which is associated with legends about infinity and the fate of man. According to long-standing tradition, flatbreads should be slightly crispy on the outside. They bake them on fruit wood, and inside the Ossetian pies are filled with tender and soft filling. Hearty meat fillings:

Beef (traditional Fydjin).

Meat and additional fillings: soft cheese, cabbage, mushrooms, potatoes, green onions.

Chicken and fillings to it.

Turkey, with additions in the form of mushroom cheese, caraway seeds.

Salmon with cheese or spinach.

The assortment also includes options where there is no meat or cheese, for example, a pie with Ossetian cheese "Walibah" or exclusively with vegetables. Various vegetarian fillings can be found on the menu:

Cabbage and walnuts, mushrooms.

Dill potatoes.

• Tomatoes, herbs.

• Pumpkin "Nasjin"

  Beetroot leaves and cheese.

• Fruits and berries.

Traditions associated with Ossetian pies

Three birthday cakes on a plate are placed on a low, three-legged round table. This is a reference to infinity and the solar circle emphasizes the sacredness and symbolism of the cakes on the round table. Not a single wedding, important national holidays are complete without this dish. The pie is placed at the head of the table, where the elders of the family traditionally sit, facing east.

Moving the plate is strictly prohibited, as well as rotating the pies themselves. It is believed that this affects the course of the sun and earth, as well as the fate of all people in the house. Therefore, they are simply cut into portions in much the same way as pizza, in lines along the diameter of the circle.

In ancient times, not all the inhabitants of the Caucasus could afford the filling of soft sheep cheese or finely chopped beef - Walibah and Fiddzhin. Therefore, it was stuffed with affordable potatoes - Kartoffdzhin, beet tops - Tsakharajin. They also saved flour, because in the mountainous areas wheat was a scarce product.

Chirita bakery offers food delivery to Shchelkovo and Fryazino. Free delivery conditions - ordering a cake weighing 800 grams or more. We use the freshest ingredients and strictly follow the old recipe.

Video: history of Ossetian pies

It so happened that we arrived in the small, relatively secluded town of Rewalsar in the Himalayas already quite late, so late that it was hard for small, sleepy and lazy provincial hotels to bother with our settlement. The innkeepers shrugged their shoulders, shook their heads and waving their hands somewhere in the direction of the night, slamming the doors in front of our noses. But we were willingly, though not free of charge, accepted into a guest house on the territory of a Tibetan Buddhist monastery on the shore of the lake.

As is often the case for Tibetan places, a Hindu was engaged in our meeting and accommodation, since it is not appropriate for Tibetan monks to deal with money and worldly issues. In addition, the monastery had been immersed in the darkness for several hours, and the monks should have slept so that early tomorrow morning they had to go to meditation with a cheerful and full of piety face. A Hindu who gave us the keys to a hotel room told us about this and other sorrows in the world, and in order to somehow console himself, he insistently recommended that we attend this event at seven in the morning.

The main topics below are: buses and trains, airline tickets and visas, health and hygiene, safety, itinerary, hotels, food, budget requirements. The relevance of this text is spring 2017.

Hotels

“Where will I live there?” - this question is for some reason very strong, just terribly annoying for those who have not traveled to India yet. There is no such problem. There are a dime a dozen hotels. The main thing is to choose. Further we are talking about inexpensive, budget hotels.

In my experience, there are three main ways to find a hotel.

Spiral

Usually you will arrive in the new city by bus or train. So there is almost always a great mass of hotels around them. Therefore, it is enough to move a little away from the place of arrival and start walking in a circle with an increasing radius to come across many hotels. Lettering "Hotel" in a large territory of India, it marks a place where you can eat, so the main landmarks are signs "Guest house" and Lounge.

In the zones of mass idleness (Goa, the resorts of Kerala, the Himalayas), the private sector is developed, well, like we have on the Black Sea coast. There you can ask the local population about housing and be guided by the signs " Rent"In Buddhist places one can live in monasteries, in Hindu ones in ashrams.

The further you go from the bus station or railway station, the lower the prices, but hotels are less and less common. So you inspect several hotels that are affordable in terms of price and quality and return to the chosen one.

If you are traveling in a group, then one or two people can be sent light to find a hotel, while the rest are waiting at the station with their belongings.

If the hotel is refused and they say that the hotel is only for Hindus, then insisting on check-in is practically useless.

Ask a taxi driver

For those who have a lot of luggage or just look lazy. Or you want to settle near a landmark, for example, the Taj Mahal, and not at the station. Also in large cities there are places of traditional gathering of tourists: in Delhi it is Main Bazaar, in Calcutta it is Sader Street, in Bombay it is also called something, but I forgot, that is, in any case, you have to go there.

In this case, find a rickshaw or taxi driver and set the task of where you want to live, in what conditions and for what about the money. In this case, you can sometimes be taken to the desired hotel for free, even shown several places to choose from. It is clear that the price immediately rises, bargaining is pointless, since the price already includes the taxi driver's commission. But sometimes, when you are lazy or in the middle of the night, it can be very convenient to use this method.

Book online

This is for those who like certainty and guarantees, more comfort and less adventure.

Well, if you book in advance, then book hotels of better quality and not too cheap (at least $ 30-40 per room), because otherwise there is no guarantee that in reality everything will be as beautiful as in the photographs. They also complained to me that sometimes they came to the booked hotel, and the rooms, despite the reservation, were already occupied. The owners of the hotel were not embarrassed, they said that a client had come with money, and the client with cash did not have enough willpower to refuse. The money was returned, of course, but it's still a shame.

Finding, checking in and staying in inexpensive Indian hotels can be an adventure on its own, a source of fun and sometimes not so fun memories. But then there will be something to tell at home.

Settlement technology

• Free yourself from the presence of "Hindu helpers" and barkers, their presence automatically increases the cost of settling.
• You go to a hotel that seems worthy of you and ask how much it costs and decide whether it is worth living there, at the same time you manage to appreciate the interior and helpfulness.
• Be sure to ask to show the room before check-in, show your discontent and indignation with your whole appearance, ask to show another room, most likely it will be better. This can be done several times, achieving all the best conditions for placement.

Those who are interested in the energy of Osho and Buddha, meditation and India, we invite you all to travel to the places where the greatest mystic of the 20th century Osho was born, lived the first years of his life and found enlightenment! In one trip we will combine the exoticism of India, meditation, absorb the energy of Osho places!
Also, the tour plan includes a visit to Varanasi, Bodhgaya and possibly Khajuraho (upon availability of tickets)

Key travel destinations

Kuchwada

A small village in central India, where Osho was born and lived for the first seven years, surrounded and caring by his loving grandparents. There is still a house in Kuchwad, which remained exactly the same as it was during Osho's lifetime. Also next to the house is a pond, on the banks of which Osho liked to sit for hours and watch the endless movement of reeds in the wind, funny games and flights of herons over the surface of the water. You can visit Osho's home, spend time on the shore of the pond, stroll through the village, and soak up the serene spirit of rural India, which undoubtedly had an initial influence on the formation of Osho.

In Kuchwada there is a fairly large and comfortable ashram under the patronage of sannyasins from Japan, where we will live and meditate.

A short video "emotional experience" from visiting Kuchwada and Osho's house.

Gadarwara

At the age of 7, Osho moved with his grandmother to live with his parents in the small town of Gadarvara, where he spent his school years. By the way, the school class where Osho studied still exists, and there is even a desk at which Osho was sitting. You can enter this class, sit at the desk, where our beloved master spent so much time in childhood. Unfortunately, getting into this class is a matter of chance and luck, depending on which teacher conducts classes in the class. But in any case, you can walk along the streets of Gadarvara, visit the primary and secondary school, the house where Osho lived, the beloved river Osho ...

And most importantly, on the outskirts of the city there is a quiet, small and cozy ashram, where there is a place where, at the age of 14, Osho experienced a deep experience of death.

Video from Osho Ashram in Gadarwar

Jabalpur

A large city with over a million inhabitants. In Jabalpur, Osho studied at the university, then worked as a teacher and became a professor, but the main thing is that at the age of 21 he gained enlightenment, which happened to him in one of the parks of Jabalpur, and the tree under which it happened is still growing on old place.

In Jabalpur we will live in a quiet and cozy ashram with a magnificent park.

From the ashram it is easy to get to the Marble Rocks - a miracle of nature, where Osho loved to spend his time during his stay in Jabalpur.

Varanasi

Varanasi is famous for its cremation fires that burn day and night. But there is also a surprisingly nice promenade, the famous Kashi Vishwanath temple, boat trips on the Ganges. Near Varanasi there is a small village of Sarnath, famous for the fact that Buddha read his first sermon there, and ordinary deer were the first listeners.

Bodhgaya

Place of Buddha's enlightenment. In the main temple of the city, which is surrounded by a beautiful and vast park, a tree still grows in the shade of which the Buddha found enlightenment.

In addition, in Bodhgaya there are many different Buddhist temples erected by followers of the Buddha from many countries: China, Japan, Tibet, Vietnam, Thailand, Burma ... Each temple has its own unique architecture, decoration, ceremonies.

Khajuraho

Khajuraho itself is not directly related to Osho, except that Osho often mentioned tantric temples Khajuraho, and his grandmother was directly related to Khajuraho.