Ossetian residents have for many millennia to bake traditional cakes with various fillings.This dish is cooked for weddings, parties, funerals and ordinary weekdays.In all cases (except for mourning), according to tradition, on the table it should be served three pies.This number represents the sky, the sun and the earth.According to another version - past, present and future.Therefore, at the funeral usually served an even number of dishes - an attribute of mourning - which represents only the past and the future.On the big holiday feast can be seen a few large plates, which also put three pies.Before the first toast will be pronounced, prayer, cakes made to push that you can see the number.
so happened that every mother teaches his daughter how to cook Ossetian pie, shares the secrets.Passed from generation to generation of this kind of symbol of the Ossetian people.The method of cooking for a long time kept secret.Even the most sophisticated tasters could not unravel the recipe.
In this article we will discuss how to prepare Ossetian pies.We also show you how best to use the filling as they are properly called, what products better to combine, etc.Of course, it will be much easier to buy Ossetian pies.But learn to cook this dish yourself, you not only to expand their culinary horizons, but also get to know the culture of this great nation.
The shape is usually round cakes.For religious holidays are sometimes baked triangular shape with cheese filling - artadzyhonta.The name may sound pie in different ways, depending on the filling:
- Ualibah, habizdzhyn, part (b) Iran - with cheese;
- Kartofdzhyn - with potatoes and cheese;
- Tsaharadzhyn - filling of finely chopped beet leaves and cheese;
- Kabuskadzhyn - with cabbage and cheese;
- Fyddzhyn - with meat (mostly beef) meat;
- Davondzhyn - filling of finely chopped leaves of wild garlic and cheese;
- Nashdzhyn - with pumpkin and cheese (and sometimes without);
- X (b) adurdzhyn - with beans.
However, in different parts of Ossetia title and toppings may sound differently.
baking process requires certain skills and dexterity, but generally a simple matter.Traditionally Ossetia are engaged only women.For men, this work was considered a humiliation.Properly cooked pies considered a thin layer of dough and exuberant, juicy, but not outwardly protruding filling.Thick cakes with a hard test - a sign of inexperience hostess.
Otherness how to cook Ossetian pies in a given area Ossetia, no.Nevertheless, every woman contributes to the process of preparing its own "flavor" that makes it different from others.
Below, we present one of the recipes, 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 of this mix in a glass or mug and add hot water.The tank should be filled with about 70-80%.Leave for 20-25 minutes, until the foam does not rise.Meanwhile, prepare a large bowl directly to the test and "aryng" - trough with a flat bottom, which form cakes.It is desirable to prepare in advance and stuffing.
pour flour into a bowl, add the sponge, salt and warm water or milk.At the very end add a spoonful of vegetable oil.Give the dough "rest" a couple of hours.
If you cook a pie with cheese stuffing, ready to take the traditional Ossetian cheese (it can be replaced by any other type of feta), grind, add salt if needed and divide into three equal portions.
Knowing how to cook Ossetian pies in the traditional way, you can experiment with flavors and inventing their own exclusive recipes!
