To date, Ossetia, a region that stretches across the central Caucasus, is divided into two parts: the republic of North Ossetia( Alania), part of the Russian Federation, and South Ossetia. Despite such isolation, recipes of national Ossetian cuisine are used both in the southern and northern part of the region, and something, and the kitchen of Ossetia is not exactly divided into two parts.
History of Ossetian cuisine
The traditional cuisine of Ossetia was influenced by the way of life of ancient Alans. Unlike the current residents of Ossetia, their ancestors roamed from one Caucasus land to another. Alans were Scythian-Sarmatian tribes. Their communication took place in an ancient Iranian dialect. In the first century of our era, one half of the nomads decided to settle on the territory of present-day Ossetia, the rest went on.
It was this period that marked the beginning of the history of traditional Ossetian cuisine. The kitchen of the nomadic Scythians is gradually being transformed into the dishes of the people of Ossetia. And it could not be otherwise, now the Ossetians live in the same place, have their own houses and facilities. The most important food for them at this time is meat.
Meat is the basis of the national cuisine of Ossetia
There are many Ossetian meat dishes prepared in a variety of ways. So, Ossetians are very fond of and often cook meat in a cauldron, this dish is brought to the ready on an open fire. To it it is necessary to serve an incomparable sauce Tsakhdon or Nuridzakhdon, cooked on sour cream, it has a very sharp and spicy taste.
Homemade lamb or beef is widely used in the traditional kitchen of Ossetia. When Alans became sedentary Caucasians, they planted livestock and poultry. Modern Ossetians successfully continue this glorious tradition of their ancestors. Centuries passed, but Ossetians still cook unrefined carcasses and cut meat in huge pieces.
Meat is kept for a long time on fire, adding to it spicy herbs and various seasonings. Ossetian housewives treat guests to meat, dressed as usual with spicy garlic sauce with vegetables or wild garlic.
The second dish, which according to the popular tradition should be present on the table, are Ossetian pies with a variety of meat fillings.
Ossetian pies - a visiting card of the national cuisine
The famous pie of the Chirite throughout Ossetia is baked from wheat flour. Stuff it with lamb, beef or poultry meat. No less known are Ossetian chureks, they are prepared from a mixture of wheat and corn flour.
Traditionally, guests are treated to at least three pies. So Ossetians express their respect and disposition to those who came to their house. In the dough for pies Ossetian housewives do not add margarine and eggs, and this is one of the features of the national cuisine. Since the beginning of the last century, the dough for meat pies Fydchin was kneaded only on wheat flour, whey, or water.
Fresh dough has lost its popularity to date. Ossetian pies are filled not only with meat. For this purpose, vegetables are also widely used: pumpkin, beet leaves, potatoes, cabbage. Often as a filling, traditional Ossetian cheese is used, which is made at home, it is called Ujlibakh.
Traditional Ossetian drinks
As a rule, the mountaineers of Ossetia have a meager diet, meat and bread dishes prevail in their diet. People's Ossetian drinks are considered to be the horn, kvas, arak and tutyr created on the basis of honey. Almost every household has livestock, so Ossetians often consume milk.
Across Russia, and in the Caucasus in particular, Ossetian beer is very popular. This intoxicating drink, produced in Ossetia, has excellent taste properties. Among the locals there is a legend that the secret of his recipe was revealed to the Ossets by the ancient hero of the Nartovsky Epic - Shatan( Satenik).