How to cook Osetian pies

Residents of Ossetia for many millennia bake traditional pies with a variety of fillings. This dish is prepared for weddings, holidays, wake and on ordinary weekdays. In all cases (except mourning), according to tradition, three pies are accepted on the table. This number symbolizes the sky, the sun and the earth. According to another version - the past, the present and the future. Therefore, it is customary to give an even number of dishes at wake ceremonies - the attribute of mourning - which personifies only the past and the future. At large festive feasts you can see several large plates, which are also laid three pies. Before the first toast is spoken, pies are accepted to be moved apart so that their number can be seen.

It so happened that every mother teaches her daughter how to cook an Ossetian pie, shares secrets. Transmit from generation to generation this kind of symbol of the Ossetian people. The way of cooking the dish was kept secret for a long time. Even the most sophisticated tasters could not unravel the recipe.

In this article we will talk about how to cook Ossetian pies. Also we will tell you which fillings to use better, how they are correctly called, which products to combine better, etc. Of course, it will be much easier to buy an Ossetian pie. But, having learned to prepare this dish yourself, you will not only expand your culinary horizons, but also get acquainted with the culture of this wonderful people.

Pies are usually round in shape. For religious holidays, sometimes they are baked in a triangular shape with a cheese filling - artazyhonta. The name of the pies can sound differently, depending on the filling:

- Ualibah, habizdzhyn, h ()) iri, - with cheese;

- Kartofdzhyn - with potatoes and cheese;

- Tsakharadzhyn - filling from finely chopped beetroot and cheese leaves;

- Kabuskadzhyn - with cabbage and cheese;

- Fidjyn - with meat (mostly beef) minced meat;

- Davongjin - a filling of finely chopped leaves of wild garlic and cheese;

- Najjin - with pumpkin and cheese (sometimes without);

- Х (ъ) adurdzhyn - with beans.

However, in different regions of Ossetia, names and fillings may sound different.

The baking process requires certain skills and skill, but in general, the matter is not complicated. Traditionally in Ossetia, only women do this. For men, this work was considered humiliation. Correctly cooked are pies with a thin layer of dough and abundant, juicy, but with no outward protruding stuffing. Thick pies with a solid test - a sign of inexperience mistress.

Distinctive features of how to prepare Ossetian pies in this or that region of Ossetia, no. But nevertheless, each housewife makes her "zest" in the cooking process, which makes it different from others.

Below we give one of the recipes for how to cook Ossetian pies.

To knead the dough, we need one teaspoon of dry yeast, the same amount of wheat flour, one teaspoon of sugar. All this is mixed in a glass or mug and add warm water. The container should be filled approximately 70-80%. Leave for 20-25 minutes until foam rises. In the meantime, prepare a large bowl directly for the dough and "aryng" - a trough with a flat bottom, in which pies are formed. It is advisable to prepare and stuffing in advance.

Pour the flour into the bowl, add the spoon, salt, warm water or milk. At the very end, add a spoonful of vegetable oil. We give the test to "rest" for a couple of hours.

If you are preparing a pie with cheese stuffing, then we take ready-made traditional Ossetian cheese (it can be replaced by any other type of feta), grind, add salt if necessary and divide into three equal portions.

Knowing how to cook Ossetian pies in the traditional way, you can experiment with fillings and invent your own exclusive recipes!