I have very salty leaves of hot pepper. You need to rinse the salt well, add cold water and soak for another 1.5 hours. Soak the leaves in cold water until all the excess salt comes out. Squeeze out the product and place in a colander. Heat vegetable oil in a frying pan, add the ingredient there, fry lightly, stir constantly. Then add chopped garlic, hot red ground pepper, soy sauce, ground coriander. Cut the pork into fine strips (300g for this volume), fry and add to the leaves, stir and simmer for another 5 minutes. ALL! BON APPETIT!

WHILE I WAS COOKING, I WAS choking on my saliva! YUMMY!

SINCE IN THE AUTUMN I PICK THE LEAVES FROM BOTH BITTER AND SWEET PEPPERS, AND I WASH ALL THE SMALL PEPPERS WITH COLD WATER, THEN I POUR BOILING WATER, SQUEEZE, POUR COOLLY WITH SALT AND IN JARS, STORED WARM. IN WINTER TIME, PLEASE GIVE YOU A DISH!

The Ossetians-Digorians treated us to pickled pepper leaves with peppercorns, rinse and add sour cream. An original salad!!!

Watermelon sauce for lamb. Wild garlic sauce. Sauce made from hot pepper leaves. Garlic sauce with ayran. Tsakhdon sauce for meat. Hurry up to replenish your culinary treasury with wonderful recipes

Sauces are often used in Ossetian cuisine. They give national dishes a special flavor and additional taste.

Ossetian sauces, like all Caucasian ones, are certainly spicy or piquantly spicy. They always contain a lot of hot and allspice, 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” (ramson), which has been preferred in Ossetia since ancient times. Watermelon sauce for meat boasts an unusual taste; you won’t find this anywhere else, only in the Ossetian home – this is a special recipe.

Tsakhdon sauce - based on lamb broth - can generally be an independent dish. It happens that it is served simply with bread, and the simplest meal turns out tasty and satisfying. In short, the Ossetian sauces, the recipes for which we offer you, will never be out of place on the table. They will emphasize and enhance the advantages of any treat made from vegetables, meat, cereals or fish.

Watermelon sauce for lamb - recipe

Ingredients:

Ripe watermelon pulp – 1 kg;
water – 100 ml;
sugar – 75 g;
salt – 1/2 tsp;
cinnamon and cloves into a hammer. form, dried ground coriander, dried cilantro, black. pepper, hot pepper - a pinch of each.

1. After washing a juicy and ripe watermelon, cut out the required amount of pulp. Remove the seeds from it and place the pulp in a blender cup.

2. Add sugar to the watermelon and puree. Continuing to beat the puree, add water and all the spices without exception.

3. Transfer watermelon puree with spices to an enamel saucepan. Turn the heat to low and cook until thickened, stirring continuously with a spatula.

4. Then pass the boiled (thick) sauce through a fine sieve or cheesecloth. Return to the saucepan and cook again until darkened. During this cooking process, add salt to the sauce.

5. Pour the finished watermelon sauce into small bowls and serve with lamb, boiled or baked on coals.

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  Delicious recipes
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  Delicious recipes
• Delicious recipes

Wild garlic sauce - recipe

A delicious Ossetian sauce that will outshine the popular Italian pesto. No worse, but even better!

Ingredients:

A bunch of wild garlic – 100-120 g;
sour cream and strong meat broth - 150 g each;
dill and parsley leaves (all fresh) - a bunch each;
salt, hot and fragrant pepper - to taste, freshly ground.

1. Clean the wild garlic from the roots, do not cut off the stems. Rinse the grass thoroughly. Shake several times to remove any drops. Then chop the greens finely, put them in a mortar, add salt, and crush them to a thick and juicy pulp.

2. Wash the parsley and dill. Dry off any drips and cut into pieces. Send to crushed wild garlic along with peppers.

4. Serve this green sauce with meat and poultry dishes.

Hot pepper leaf sauce - recipe

The sauce is prepared from the salted leaves of some varieties of capsicum (hot) peppers. In Ossetia, both itself and its leaves are salted in jars; these are common preparations. Of course, you can’t buy such leaves in a regular supermarket, but you can look for them in shops with Caucasian seasonings.

Ingredients:

Salted leaves of hot pepper (the one in the pods) – 150 g;
sour cream or ayran, thick kefir – 250 g;
salt and pepper to taste.

1. Grind the salted pepper leaves - cut them very finely or with a blender, you can pound them in a mortar.

2. Cool the ayran or sour cream/kefir. Pour over the salted leaves. Add more spices, if needed, to taste.

3. That’s it, the cooking is finished, now pour the mixture into a gravy boat and serve. It will be great with both meat and fish dishes.

Garlic sauce with ayran - recipe

A delicious sauce for any meat; it would be great served with baked potatoes. Very simple, but for lovers of very spicy food.

Ingredients:

Sour milk (or whey, sour kefir, ayran) – 200 g;
garlic – 4 pcs (large cloves);
hot pepper – 1 pod, green variety;
salt.

1. Cut the garlic in half and put it in a mortar. And grind it together with salt.

2. Wash the hot pepper, cut it, and knock out the seeds. Cut the pod into rings, add to the garlic, and grind again to a paste-like consistency.

3. Transfer the resulting spicy mixture into a clay or porcelain bowl, add kefir or ayran. Without stirring, let sit for 40-45 minutes.

4. Serve this wonderful seasoning with boiled poultry or lamb, or baked vegetables.

Tsakhdon sauce for meat - recipe

Peel the lamb or beef internal fat from coarse films, cut into pieces, sprinkle generously with salt and wrap tightly in a peritoneal fat film, put in a cup and let stand for one day. Then tie it with clean rope and hang it over the smoke to smoke. Hold over the smoke until the surface becomes slightly creamy in color, then hang in a cool place for the winter. Lard lasts in this form for a very long time. Used as a topping for first bean dishes and pies: nasdzhyn, kabuskadzhyn, fiudzhyn, amys.

SMOKED LAMB RIBS (Fæzdægdzyd physy færsdzhytæ)

Separate the lamb rib from the shoulder and hind leg. Flatten the ribs and make deep cuts near the rib bones on the inside. Sprinkle generously with salt on all sides. Then wrap tightly and put in a cool place for one day. When the salt is absorbed into the meat, smooth it out so that there are no deep folds left and pull it onto pre-prepared wooden rods. Then hang over the smoke and smoke until the surface of the meat dries and takes on a reddish-brown color. After this, hang the ribs over the stove and finish smoking.

Smoked ribs are prepared for the winter, like other winter preparations.

SALTED FAT LAD (Fysy dimæg tsækhdzhynæy)

Wash the lamb tail, dry it, make cuts on the inside without cutting through. Sprinkle generously with salt and roll tightly, place in a cool place so that the salt is absorbed into it. Then level it, stretch it onto wooden rods and hang it to smoke. When the fat tail becomes dull-transparent, it can be hung in a cool place for air drying.

Salted wild wild garlic (Davon tsækhdzhyn)

Sort out the green wild garlic leaves and wash them in cold running water or in several waters. Let the water drain. Chop them finely, as for wild garlic pie. Add salt and mix with your hands so that the wild garlic releases its juice. Then put it in a container for salting - a wooden barrel or an enamel pan. Press lightly with your hands, cover with a clean napkin, place a wooden circle and a small weight on top. Cover with a lid and store in a cool place for the winter.

It is served as an independent dish, as well as with boiled potatoes.

Ramson is very healthy and tasty.

SALT PEPPER LEAVES (Tsyvzyy tsærttæ tsækhdzhynæy)

For 1 kg of leaves - 80-100 g of salt.

Remove the leaves of the hot pepper from the stems, sort them, and wash them in running water or in several waters. Leave the small pepper pods with the leaves. Squeeze out the water, put in a saucepan and cover with cold water. Cook the leaves until soft. Then remove them from the heat, place in a sieve or colander and rinse with cold water until the water runs clear. Let the water drain and then put it in a large cup to make it easier to mix with the salt. Place in prepared container and compress. Cover with a clean napkin and place a large press board on top; if in a glass container, cover with a lid.

SEALED CABBAGE (Tsækhdzhyn kabuska)

Cabbage - 5 kg,

salt - 5 tablespoons,

carrots - 130-150 g,

sugar - 50 g,

pepper, dill, bay leaf - to taste.

Peel the heads of ripe cabbage, remove limp green and dirty leaves, trim the stalk. Cut the head of cabbage into 2 or 4 parts and cut into strips. Wash the carrots thoroughly and chop into thin strips or grate on a coarse grater. Chop the capsicum. Put all this in the cabbage, sprinkle with dill or caraway seeds, add salt, sugar and rub well with your hands so that the cabbage becomes soft and releases juice; if desired, you can add a bay leaf.

Before pouring the first layer into the dish, line the bottom of the dish with healthy cabbage leaves, sprinkle with dill, carrots, and put green capsicum. Then put a layer of prepared cabbage and compact it thoroughly with a wooden tamper or your hands. (Tight packing promotes the release of juice, makes it difficult for air to penetrate into the dishes and thereby protects the cabbage from spoilage).

Cover the top of the cabbage with whole leaves, then cover with a clean napkin. Press the cabbage down with a wooden circle, well washed and scalded with boiling water, and place the weight.

The weight of the load should be approximately 10 percent of the weight of the cabbage (5 kg of weight per 50 kg of cabbage). You can use cleanly washed cobblestones as a load.

After 3-4 days, bubbles will begin to swell on the surface; This is a sign that fermentation has begun. Then foam appears, which gradually disappears.

The most favorable fermentation temperature is 18-20 degrees. At this temperature, fermentation ends in 9-12 days, at a temperature of 25-30 degrees it occurs faster and ends in 7-8 days. However, rapid fermentation worsens the taste of cabbage and reduces its stability; mucus may appear on the cabbage.

During souring, the cabbage must be pierced several times with a clean stake to release the formed gases. You need to make sure that the cabbage is covered with juice all the time. If little juice is released during souring, then you should increase the load or add brine (for 1 glass of drinking water - three quarters of a teaspoon of salt). The foam that appears on the surface must be removed, as it contains microorganisms that cause spoilage of the cabbage.

By the end of fermentation, the brine becomes light, loses its bitterness and has a pleasant salty-sour taste. The finished cabbage should be juicy, crispy when bitten, sour-salty in taste, and have a pleasant smell. Its color is light straw or with a yellowish tint. The wooden circle and stone must be washed with boiling water.

Cabbage pickled with whole heads of cabbage

Cabbage - 10 medium-sized heads,

quince - 2-3 pcs.,

salt per 5 liters of water - 250 g,

corn, pepper, dried dill - 100 g.

Select strong, small heads of cabbage and trim off the top, limp leaves. On each head of cabbage, lightly scrape out the stalk, make an incision or cut in half (if large, into 4 parts), sprinkle with salt. Place in rows (preferably in a barrel).

For 10 heads of cabbage put a pinch of corn grains and quince.

Prepare the brine separately. Pour brine over the cabbage, place a wooden circle on top and a weight on it.

SEALED BEET (Tsækhærayi tsækhdzhyn)

Beetroot - 10 kg,

celery and parsley with roots - 150 g,

dill - 100 g,

garlic - 20 g,

salt - 20 g (one tablespoon) per 1 liter of water,

capsicum and bay leaf - to taste.

Wash brightly colored beets without cutting off the roots, put them in boiling water and cook for 30-40 minutes from the moment of boiling so that the skins separate from the beets freely, then cool in the broth, then remove the skins by hand and chop coarsely. Pour salt into boiling water, add celery, parsley (with roots) and boil for 3-4 minutes. Remove from heat, strain and cool. Place the cooled beets in barrels, alternating with prepared garlic, dill, capsicum and parsley, with celery roots, and add a bay leaf if desired. Then pour in the cooled broth. If the beets are not covered, add cold boiled water.

PICKED CUCUMBERS (Dzhitiræ tsækhdzhynæy)

For 5 liters of water:

salt - 350-400 g.

Spices for 50 kg of cucumbers:

dill - 150 g,

garlic - 150 g,

parsnip or horseradish, greens - 250 g,

capsicum - 50 g.

Select undamaged green cucumbers and wash well, keep (1-2 hours) in cold water. Prepare a bowl for salting (preferably wooden). Place cherry, blackcurrant and horseradish leaves on the bottom of the dish. Place the cucumbers in rows, sprinkling each row with a mixture of pre-chopped hot peppers, celery roots, garlic (cloves), dill, etc. Fill the bowl. Cover the top again with cherry and black currant leaves. Boil the brine, cool it, then pour the cucumbers so that it covers them. Cover with a clean napkin and wooden lid. Place in a cool place.

SALTED TOMATOES (Badyrdzhantæ tsækhdzhynæy)

For 10 liters of water:

salt - 400-450 g,

spices - to taste.

It is better to pickle tomatoes that are brown. Select tomatoes of approximately the same ripeness and wash well in cold water. Meanwhile, chop the red pepper pods, horseradish roots, dill and peel the onions and garlic, mix it all.

Place the tomatoes in rows in a pre-prepared salting dish, sprinkling each row with a mixture of spices. Prepare the brine, cool and pour over the tomatoes. If the tomatoes are salted in a wooden bowl, then put horseradish leaves or dill on top. Cover with a clean cloth and a wooden circle. If in jars, close the lid and make a hole in the middle in advance. At the end of fermentation, fill the hole with paraffin or cover it with plasticine.

SALTED VEGETABLES (Khalsarty tsækhdzhyn)

The proportion of vegetables is to taste.

For 1 kg of mixed vegetables - 80-100 g of salt.

Remove the leaves of the chilli pepper from the stems and wash thoroughly in several waters or under running water. Place in a saucepan and add cold water, set to cook. Boil the leaves until soft. Then remove from heat and place in a sieve or colander, rinse well with cold water, drain or squeeze.

Separately cook dark red beets. Wash, remove tops and root ends. Cook over medium heat for 40-50 minutes. Then remove from heat and cool, peel and cut (if desired) into garlic cubes; Small beets don't need to be cut.

Peel the green beans from the veins and cook. Cook until soft, then drain in a colander, drain and cut crosswise into 3-5 centimeters long.

Wash and chop the bitter and sweet peppers. Small pepper pods do not need to be cut.

Sort through and wash the greens: dill, cilantro and chop. Combine all the above vegetables, herbs, add salt and mix everything well. Place in a clay or glass bowl, press tightly with your hands (you can add brown tomatoes to taste). Cover with a clean napkin or roll up.

Tomatoes suitable for pickling are medium-sized, round or plum-shaped, smooth, and fleshy. According to the degree of maturity, they can be: green, brown, red (not overripe). Before placing, wash the tomatoes in cold water.

Bulgarian pepper. Marinades are prepared from large, thick-skinned fresh peppers, green and red. Red pepper contains more vitamin C and carotene. After washing, remove the core with seeds and cut it lengthwise into 2-4 parts. Very good and tasty marinades are made from red or green peppers fried in vegetable oil. After frying, remove the skin (easily removed) and lay it vertically, pressing it against the walls of the jar.

Beet. For pickling, it is best to take dark red beets. Wash and remove root ends and tops, cook for 45-50 minutes. Then peel and cut into cubes and plates of various shapes. Small beets can be pickled whole.

Eggplant. For pickling, late, purple, fresh, completely ripe ones are taken. Cut off the stems of the eggplants, then wash and cook in a 3-4% salt solution (300-400 g of salt per 10 liters of water), avoiding excessive softening. Stuffed eggplants can also be pickled.

Prepared vegetables should be placed in jars or containers and filled with marinade.

Sterilize: half-liter jars - 10 minutes, liter jars - 15, three-liter jars - 20, ten-liter jars - 30-35 minutes.

EGGPLANT STUFFED WITH VEGETABLES

Cabbage - 3 kg,

eggplants - 5 kg,

carrots - 2 kg,

onion - 2 kg,

garlic - 50 g,

vegetable oil: for frying - 1300 g, for pouring - 1 kg,

salt, herbs, pepper, bay leaf - to taste.

Wash approximately medium-sized eggplants in cold water, trim the stalks and cut in the middle lengthwise, leaving 2-3 cm short of the end. Place water in an enamel pan, add salt and let it boil. Place the prepared eggplants in boiling salted water for 6-8 minutes, avoiding too much softening. Remove from heat, remove from water, place on a clean board, also place a board on top so that the eggplants are all covered, place a weight on the board and leave under pressure for 20-24 hours. Meanwhile, prepare the vegetable filling.

Wash the carrots in cold water, trim the tops, grate on a coarse grater, fry in hot vegetable oil, when the carrots become soft, add chopped onions. Fry the onion until golden brown, then add tomato puree or fresh red tomatoes, rubbed through a colander, and continue cooking until the liquid has completely evaporated. Remove from heat and cool. Chop parsley, cilantro, red pepper, etc. Finely chop cabbage and put in carrots and onions, mix thoroughly, add salt, add black allspice, peas, garlic, bay leaf (optional), mix everything thoroughly to form a homogeneous mass. .

Place long green stems of parsnip and parsley in boiling water and cook until soft so that the stems do not break. Remove from the water and let it drain.

Release the eggplants from the load and, opening each eggplant, fill with minced meat, then connect the eggplant halves and tie them across with parsnip or parsley stem feathers. As you fill, place tightly in rows in an enamel bowl. Pour vegetable oil 2 fingers above the row of eggplants. Cover with a lid and place in a cool place. After 7 days, the eggplants are ready to eat.

SLICED EGGPLANT IN TOMATO SAUCE

Eggplants - 3 kg,

carrots - 1.5 kg,

onion -1.5 kg,

vegetable oil - 1300 g,

tomatoes - 2 kg,

tomato puree - 50 g,

salt, pepper, herbs - to taste.

Wash the eggplants and cut off the stems. Cook in salted water for 5-8 minutes from the moment it boils, avoiding too much softening. Remove from heat and place on a clean board to squeeze out the bitter liquid. Cover the top with another board and place a weight on it. Leave for 20-22 hours, then cut the eggplants into cubes.

Meanwhile, fry the carrots, grated on a coarse grater, in vegetable oil. Separately, fry the coarsely chopped onions until golden brown, add ripe tomatoes, pureed through a colander, or tomato puree and continue to fry until the liquid has completely evaporated. Remove from heat and let cool. Chop the capsicum, add allspice (peas), ground hot pepper, salt, herbs - parsley, cilantro, dill, mix everything with chopped eggplants and place in jars so that the mixture is 2 cm below the neck of the jar.

Cover with a lid and sterilize for 15 minutes from the moment the water boils (make sure that the oil does not spill out during sterilization). Remove and immediately cover with lids. Place them in a cool room.

Caucasian cuisine is distinguished by the use of a significant amount of herbs, fresh vegetables, fermented milk products, hot seasonings and aromatic spices. These traits have made her popular all over the world. The taste of dishes made from meat and beans in the Caucasus is well complemented by tsakhton sauce. The most famous are Ossetian and Georgian recipes for this dish, each of which has its own characteristics. Georgian has a milder taste and contains walnuts. Ossetian sauce is hotter and is made using a large amount of hot pepper or garlic. Whichever option you choose, you can be sure that you will receive a fragrant liquid seasoning with a piquant taste that will add a unique taste to familiar dishes. Even an inexperienced cook can cope with preparing tsakhton sauce.

Cooking features

A well-prepared sauce can transform any appetizer. Recipes for making seasonings popular all over the world have different levels of complexity. Tsakhton sauce is an easy-to-prepare condiment, but it has a unique taste that many people like. To prepare it you only need to know a few things.

• Fresh herbs are one of the important ingredients of tsakhton sauce, giving it a special taste and aroma. It cannot be excluded from the recipe or replaced with dried seasoning.
• The sauce is based on fermented milk products. In original Georgian recipes, this product is most often matsoni, reminiscent of the well-known kefir. To obtain a sauce with a thicker consistency, you can replace it with unsweetened yogurt or even low-fat sour cream. The Ossetian version of the seasoning involves the use of homemade sour cream, thick and fatty. It helps balance the flavor by softening the heat of garlic or pepper.
• When preparing Ossetian sauce with pepper, you should remove the seeds from the pods, as they are the hottest part.
• If you need to peel a lot of garlic or peppers, protect your hands with gloves to avoid getting burned.
• Use quality ingredients for the sauce. Walnuts spoil quickly. Make sure they are not moldy before using them to make sauce.

Traditionally, tsakhton sauce is served with meat dishes. Often in the Caucasus it is offered with bean lobio. Gourmets claim that the seasoning also harmonizes with fish and vegetables. Some people marinate meat for barbecue in tsakhton sauce.

Georgian tsakhton sauce with walnuts

• fresh cilantro – 30 g;
• fresh parsley – 30 g;
• fresh dill – 30 g;
• sour cream or kefir – 0.2 l;
• walnut kernels – 50 g;
• garlic – 3 cloves;
• salt, ground black pepper - to taste.

Cooking method:

• Finely chop the nuts with a knife. It is not advisable to use a blender, as it can turn the nuts into a paste, and you can feel their pieces in the sauce.
• Chop the garlic cloves as finely as possible or mince them using a hand press.
• Wash the greens and let them dry. Separate the leaves from the stems. The stems are not needed, but the leaves should be finely chopped with a knife.
• Combine nuts, garlic and herbs in a bowl.
• Add the fermented milk product to them and mix thoroughly.
• Pepper and salt to taste, stir again.

Video recipe for the occasion:

The sauce has a pleasant nutty-garlic flavor, is moderately spicy and very aromatic. Some even spread it on bread or eat it with spoons, although traditionally it is used as a liquid seasoning for meat.

Ossetian-style tsakhton sauce with hot pepper

• bitter capsicum – 100 g;
• fresh herbs – 100 g;
• sour cream – 0.25 l;
• salt - to taste.

Cooking method:

• After washing and drying the greens, chop finely.
• Wash the pepper and cut it. Remove seeds and membranes.
• Place the pepper in boiling water for 3 minutes.
• Cool. Grind with a blender or pass through a meat grinder. If you want pieces of pepper to be felt in the sauce, you can finely chop it with a knife, but this will take more time.
• Mix sour cream with pepper and herbs until smooth.
• Add salt to the sauce and stir again.

Ossetian sauce is made from sour cream and has a thick consistency. It is not recommended to replace it with liquid fermented milk products. To prepare the sauce, you can use pickled peppers. Then there is no need to blanch it.

For any meat, including ski, you need tsakhton. 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 the products taste like home. If it’s sour cream, then it’s the best, if it’s cheese, then it’s only fresh, Ossetian.”

For tsakhton you need pickled hot peppers along with leaves. It is harvested in Ossetia in the fall, leaves and fruits.

Pickled leaves should be sorted out with your hands to avoid any hard parts of the stems. Then chop coarsely. Add sour cream. In principle, they can also be prepared with homemade kefir. This is also a tasty option.

Then add salt to taste, depending on how salty the pickled pepper base is. Add black pepper for flavor. And finally, the final touch: very hot red pepper, crush it into dust with your palms, adding it to the dish.
Chef of the Torne teahouse Yuri Weiss

Ossetian pie with cheese and green onions (KHADINDZJYN)

Compound:
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

Carefully sift the wheat flour and pour it onto the table in a heap, making a hole in the middle

Add kefir, softened margarine, salt, soda or yeast, sugar into the well and knead the soft dough well.

Cover the dough with a napkin and place it in a warm place for 2 - 3 hours (for yeast dough) or for 30 - 40 minutes (for unleavened dough) to mature it

Divide the finished dough into 2 parts. Roll out into flat cakes 0.5-1 cm thick

Cooking minced meat
Sort out the green onion feathers from limp and dry feathers, rinse under running...

Pie with fruit filling

At the Ossetian holiday, you will certainly see cakes and pastries, and next to them, with the air of the owner of the feast, will be placed the “Barkad” butter pie, symbolizing abundance. The filling for it can be fruits, nuts, kada - flour fried until golden brown with sugar, melted butter 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 the local climate and soil suited it so well that it not only took root, but also began producing unprecedented harvests there. Nutritious and well-tolerant of winter cold, corn has become the main local agricultural crop and a full-fledged mistress of the Ossetian table.

500 g finely ground white corn flour
400 ml serum
150 ml good drinking water
salt
fresh cheese, milk or kefir for serving

4 servings
Preparation: 15 min
Preparation: 20 min.

1 Boil drinking water and lightly salt it. Sift the flour, pour in salted boiling water and mix thoroughly.
2. Add whey and stir until...

This pie is prepared in the summer, when beet tops are growing in full swing in the gardens. The younger the beet leaves, the more tender 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 chard leaves, which are sold in bags all year round.

300 g flour
100 ml milk
100 ml 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, as needed

1 pie for 4-6 servings
Preparation: 1 hour 15 minutes...

STEWED GOOSE WITH POTATOES / Ossetian cuisine

Many people prepare poultry stew with potatoes 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 true... But you haven’t tried cooking 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

Clean and rinse the goose carcass under running cold water. Chop into portions. Salt and pepper

Heat up a cast iron cauldron with a flat bottom or...

CHICKEN WITH SOUR CREAM SAUCE (KARCHI LIVZHE EKHSYRY SERTIME) / Ossetian cuisine

Compound:
Chicken, chicken (or any other meat) 1 pc.
Vegetable oil
Rice 2 tbsp. spoons
Onions 4-6 heads
Ground cumin 0.5 teaspoon
Sweet carrots 1 pc.
Garlic 1 clove
Turmeric seasoning
Salt
Pepper

Cooking technology

First, prepare the carcasses. They need to be cleaned and washed. Let's get rid of small bones, film and tendons

Boil the chicken or chicken in a small amount of water (so that the water just covers). During this time, peel the potatoes

Remove the chicken from the broth and add potatoes and uncut garlic.

Cook the chicken (there should be very little broth left)

Now cut the chicken into pieces, put it in the broth with potatoes and let it boil

Sauté in a frying pan...

Sauce “Tsakhton” (Ossetian cuisine)

Compound:
250 gr. 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 options for preparing this sauce. Here is one of them:
Wash the greens and chop finely. Pass the garlic through a garlic press. Mix sour cream, herbs and garlic. Salt the sauce, add black and red pepper to taste.
“Tsakhton” is served with lean meat, such as beef.

Dough for Ossetian kefir pies

Ingredients:
Vegetable oil - 3 tbsp.
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. 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 too much), add more flour if necessary. At the very end, add vegetable oil - the dough will become elastic and soft. Remove the dough, cover with a clean towel, and leave in a warm place for 1 hour.
3. The dough has risen (it will no longer be so sticky, because flour tends to swell...

Thick "white" chicken soup in sour cream "Suran"

Traditional Ossetian dish. Very simple, affordable, and most importantly - TASTY!!! Suitable for both everyday and holiday tables. The good thing is that it can pass as both the first and second course at the same time :) and you don’t have to fuss with it for a long time. Most of the ingredients are always on hand. Try another version of the chicken dish for a change, you won’t regret it!

Chicken - 600 g
Potatoes - 400 g
Onions - 3 pcs.
Sour cream - 300 g
Garlic - 3 teeth.
Dill (fresh sprigs) - 4 pcs.
Thyme (dried, aromatic. We buy it at the market from Uzbek (or Azerbaijani) comrades.) - 1 tsp.
Salt (to taste)
Wheat flour (if necessary, for thickness) - 2 tbsp. l.

Is it a soup or a sauce or a main course...

"Kartofgin" - Ossetian potato pie

INGREDIENTS

For filling
3-4 medium potatoes
100 g pickled cheese
2 tbsp. l. sour cream
140 g butter
a little thyme or marjoram, optional
salt
butter for greasing

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 the flour and salt into a bowl, make a well in the middle, and pour in both liquids. Add melted butter. Knead soft dough. Transfer to a clean bowl, cover with cling film and leave to ferment for 1.5-2 hours, until...

Lyvzha soup with beef

Lyvzha is a traditional Ossetian dish. Contains many nutrients and vitamins, especially if prepared from homemade products, as was customary in the old days. But even store-bought ones can turn out very tasty. Again, you can adjust the degree of thickness at your discretion by adding a little more or a little less water. And yet, soups in the Caucasus are something between the first and second courses. They are usually made thick using a large number of ingredients and a small amount of water. The spices will give their flavor to the broth, and as a result you will get a very satisfying, tasty and healthy dish - something between a soup and a meat stew. Try it!

Beef (Can also be prepared from...

Kartofdzhyn, Ossetian potato pie

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

To make 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. Separately, mash the fresh cheese and put it in the potatoes, add milk or sour cream, add salt and mix...

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
peeled walnuts - 100 g

COOKING METHOD
In a large bowl of warm milk, yeast and 1 cup of 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 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 pepper
beet leaves - 350 g
fresh cheese - 200 g

COOKING METHOD
For the dough, add warm drinking water, yeast and sugar to lukewarm milk and stir. Sift the flour into a mound, make a well in the middle, and pour in the resulting liquid. Add melted and cooled butter. Add salt and knead into a soft dough. Place in a warm place, cover and leave to rise for 40–50 minutes.

For the filling of 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
sugar10 grams
flour600 grams
potato
suluguni cheese250 grams
salt
mixture of 5 peppers
butter

COOKING METHOD
Let's prepare the dough (serving for three pies). Mix kefir, milk, sour cream and fresh yeast with a whisk. Add sugar, mix and sift flour into a bowl. Start kneading with a spatula. If the dough turns out to be too dry, add a little milk or kefir; the dough should not be very dense.

Place the dough on the table, sprinkle with salt and continue kneading. After 10-15 minutes, place the dough under cling film and leave it in a bowl to proof for...

Ossetian pies

INGREDIENTS
5 potatoes
600 g cheese
butter for greasing
sugar – 1 tsp.
1.5 tbsp. l. vegetable oil
water – 100 ml
250 ml kefir
7 g yeast
egg – 1 pc.
flour – 500 g

COOKING METHOD
1. Sift the flour. Mix half with yeast, sugar and kefir. Stir, cover and leave for 1 hour. Add the remaining flour, water, vegetable oil and egg. Knead the dough, divide it into 3 parts, roll each part into a ball. Cover and let stand for another 30 minutes. 2. Peel the potatoes, boil until tender without adding salt, crush into puree. Cut the cheese into small pieces and grind in a blender. 3. Add cheese to warm mashed potatoes, mix thoroughly. 4. Hands...

Ossetian meat pie

Making a pie according to a unique recipe.

INGREDIENTS
beef - 340 g
onion - 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 pass through a meat grinder, peel the onion, wash, cut and pass through a meat grinder, peel the garlic, wash and pass through a meat grinder.

Then mix all the ingredients from the recipe thoroughly, form a round shaped filling, wrap the filling in the dough and give the pie a uniform round shape. Place the pie in a frying pan and make a uniform round hole in the middle of the pie so that when the pie is baked steam will escape and the pie will not burst.

Bake the pie at 350 degrees for about 7-10 minutes, checking the bottom for doneness. Place the pie on a pre-prepared sheet of parchment and grease the pie on both sides with butter.
timurkin

Balgin

Baldzhin is an Ossetian pie with cherries. Due to the juicy cherry filling, the pie turns out soft and amazingly tasty, try it too!

Ingredients:
Cherry - 500 Gram
Yeast - 50 Grams
Sugar - 1.5 Cups
Eggs - 2 pieces
Vanillin - To taste
Flour - 500 grams
Milk - 200 Milliliters
Butter - 200 grams

Number of servings: 6

How to cook "Baljin"
Crumble the yeast into warm milk and stir. Add sifted flour and sugar. Leave the resulting mixture in a warm place.

Add butter, mix with a whisk. Leave for 10 minutes.

Add eggs, stir.

After 15 minutes, add sugar and vanillin.

Knead the batter and pour it into a baking container.

Prepare the cherries, pit them and rinse.

The cherries should be drowned halfway in the dough. Bake for 35-40 minutes.
Ready!

Save it to your wall SO YOU DON'T LOSE THE RECIPE!