Sep 16, 2022
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Features of Ossetian cuisine

Features of Ossetian cuisine

The basis of Ossetian cuisine has long been boiled meat, as well as bread products such as corn chureks and wheat pies with various fillings. At the same time, the number of the latter served on the table varied depending on the event in honor of which the meal was arranged. For example, a guest was traditionally served Ossetian pies in the amount of three pieces. For the holiday, in addition to traditional round-shaped items, triangular pieces were also served, also made up of three. The funeral table required an even number of products.

In the assortment of “meat” culinary preferences of Ossetians, dishes from poultry, beef and lamb occupied a strong place. Moreover, the carcass must be cooked entirely or in large enough pieces. Seasoning for meat was broth or sour cream sauce made from wild garlic or garlic. Also, shish kebab made from lamb was popular here, and without preliminary aging in the marinade.

As you can see, the traditional Ossetian cuisine was not very diverse. However, time brings its innovations and now the local culinary specialists are actively using dressing dishes with tomato paste, fresh tomatoes, various vegetables and other seasonings familiar to us.

The changes also affected strictly national dishes of Ossetia. For example, if earlier Ossetian pies were made from unleavened dough, based on whey or water, today among its components you can find kefir, milk, eggs and margarine, which significantly improves the taste characteristics of dishes, helping them, at the same time, to keep splendor longer and longer. freshness. The recipes for most meat dishes have also changed.

The distribution of dishes also occurs in a certain way. Ossetian pies, being the central dish, carry a certain traditional mission, therefore, being a guest of an Ossetian feast, you should not refuse the dish offered to you as a guest under any pretext. Parts of the meat are also served in a certain way: the head and neck of the carcass go to the elder, the rest is distributed according to the “rank” of the guests.

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