The national cuisine of North Ossetia was formed in ancient times - under the influence of the ancient Alanian people. Since then, its main dish has been and remains meat - mainly beef and lamb - generously seasoned with various sauces. The second place among the cult culinary masterpieces take pies with meat filling... Many traditions of culinary etiquette have also survived to this day. Pies, for example, are always served on a platter in the amount of three pieces, and there must be an even number of them on the memorial table.

Snacks

There is not much space for snacks in the cuisine of North Ossetia, nevertheless, the main ones can be distinguished among them: tsaku - fried popcorn, dzykka - made from whey, local cheese and wheat flour. Myself Ossetian cheese It is also a snack, which, according to all the rules of local cuisine, is usually cooked in a dried beef stomach. The whey fermenting in it becomes an airy and delicious cheese product. Part national salads often includes a vegetable that is healthy and easy on the stomach, like a radish. The easiest way to prepare them is a mixture of radish, sunflower oil and salt. It is worth mentioning and light snack- eggplants with cheese, which are especially tasty with a special sauce made of milk and garlic.

First meal

The dominant first courses of any national cuisine are soups, and the Ossetian one is no exception. Bean soup, which in the local dialect is called kadur bash of potato, is cooked in milk. In addition to these ingredients, potatoes are always present there, onion and greens. The traditional Ossetian soup is kharmkhuyp, prepared on the basis of lamb meat on the bone. It is noteworthy that the meat is not chopped, but served in large pieces together with the bone on a wide dish separately from the broth. Porridge also belongs to the first courses; in the cuisine of North Ossetia, corn flour becomes the basis for most of them. National hominy, or shir, is corn porridge, considered a nutritious and energetically valuable dish.

Second courses

As mentioned above, the main food of the Ossetians is meat, while the second place is taken by pies with various fillings. There are a great many options for preparing meat dishes and fillings for pies, so only key national dishes will be considered below.
The most popular way to cook meat is open fire in a cauldron. It is stewed for a long time with spices and served, seasoned with a variety of sauces, mainly garlic. Among the variety of sauces, one can distinguish tsakhton, made on the basis of sour cream, and nury tsakhton, a very spicy garlic. Tsyvzydakhdon is also popular - unusual in taste spicy sauce, made from the leaves of capsicum, which is poured with sour cream.
Lamb cooked according to the traditions of the peoples of Ossetia is called lyvzha - it is meat stewed with potatoes and onions, seasoned with pepper, garlic and savory (a spice used for both culinary and medicinal purposes). In addition to stew, it is popular in Ossetia to cook it in the form of a shish kebab, and not only from the sirloin, but also from offal. In this case, the kidneys, liver and hearts of young animals are strung on wooden skewers and fried over coals.
It is impossible not to mention those second courses that are prepared using poultry meat. Among them there are traditional dishes, without which a real table of a hospitable Ossetian is indispensable. First of all, this is Ossetian chicken (tolon), which languishes in pots along with vegetables. The main seasoning for this dish is savory. For cooking duck meat the presence of garlic is characteristic. The dizzying aroma and taste of Ossetian duck with garlic will impress even the most avid gourmet. It is served on wide plates, very often it is complemented by a pie with beet tops, which is eaten instead of bread.
Chicken meat often becomes the main ingredient of another national dish. Caucasian cuisine- pilaf. Most often, it is cooked over an open fire in a special dish with a thick bottom. Served with fermented milk sauces containing whey or kefir.

Baking in Ossetian cuisine

The most famous baked delicacy in Caucasian cuisine was and remains a kind of bread substitute - churek. Its basis is corn flour, and churek is traditionally baked with cheese. Before baking, it is smeared with water to ready-made tortilla not cracked. You can store ready-made products for up to two weeks, they will not dry out or become moldy - unlike ordinary bread. The appearance of the churek on the tables of the Ossetians can also be associated with the history of the people. Because of the region of residence, the ancient highlanders ate rather poorly, and chureks were one of the main dishes eaten. Residents of the Republic of Ossetia prefer to use them while still hot - when they emit a unique aroma. The simplicity and speed of the cooking recipe spread this dish all over the world.
What kind of cuisine is complete without pancakes and pancakes, which in Ossetia also belong to national dish... The main difference between Ossetian pancakes and the rest: wheat flour for cooking is mixed in equal proportions with corn flour, which gives the delicacy an airiness and an unforgettable taste. In the local dialect, pancakes are called lauzh, pancakes - lauyzta. These dishes are served with sour milk or tsakhdon sauce, which was mentioned above.

Ossetian pies

Into a separate chapter of the book Ossetian recipes their famous flatbread pies can be distinguished: the history of recipes is measured in centuries, which is reflected in the Caucasian folk legends. Correctly made is a pie with a thin layer of dough and a lot of filling. In addition to culinary, Ossetian pies also have ritual significance, as evidenced by the serving of three pieces per serving. Three cakes symbolize the sun, water and earth - the three foundations of the universe. It is noteworthy that real recipe such a dish does not involve the use of margarine and eggs. The main types of Ossetian pies include:
- Potato gin - the most demanded dish, found in any list of Ossetian jam recipes. The basis for it is crushed potatoes mixed with milk and flour, from which tortillas are subsequently baked. A culinary virtuoso is one whose potato cakes are the thinnest. Cheese goes to the dish as a filling. Old recipe Pie continues to conquer the hearts of gourmets from all over the world.
- Only a pie with meat filling can fight the fame of potatoes - fydjin ... It is the hallmark of Ossetia in the world of culinary art. It is a pocket made of thin dough with minced beef. The dish is served exceptionally hot, greased with creamy meat before use.
- Olibakh - a pie with fresh cheese, which is thoroughly kneaded and salted. When baking this product, an incision is made in the middle so that steam escapes and the cheese does not come out.
Often, the filling of Ossetian pies includes healthy vegetables, or their leaves, among which the most traditional can be distinguished:
- Tsakharajin - the stuffing of this flatbread includes crushed beet leaves and cheese. Beet Leaves - Most Common Ingredient vegetable dishes Ossetia.
- Khedurjyn - minced meat for the filling is prepared from boiled chopped beans and bacon. When serving, the finished product is poured with sour cream.
- Nasjin is a pie with chopped pumpkin. Pumpkin is also often found in Ossetian dishes - it is a very healthy vegetable, considered a kind of vitamin and mineral complex. Its fruits are low in calories, rich in fiber, and beta-carotene is the champion among vitamins in it.
- Kabuskagin - a pie with cabbage and cheese. It is often served instead of bread with main courses.

Ossetian desserts

The most widespread national sweet of the Ossetians is dzukata or brushwood. This dessert is present in almost all cuisines of Caucasian cuisine and is regarded as a sweetness by both adults and children. For the peoples of the Caucasus, before serving, brushwood is traditionally watered with honey.
You can also highlight such an unusual sweetness as white halua - these are small balls of dough, which is prepared using ghee and icing sugar... Well, traditionally, pies with sweet fillings are served as a dessert dish, the most popular among them are cherries and apples. Apple pie, whose name in Russian cuisine sounds like charlotte, is called fatkuydzhyn in the local dialect, and cherry pie is called baldzhin.

Beverages

Ossetian beer is popular not only in the vastness of the Caucasian region, but also beyond its borders. For local residents, home-made beer is not just a drink: during its preparation they pray to God. The recipe includes grains of barley, wheat and corn flour. Sometimes honey is also added there, which gives a special, somewhat spicy taste... Traditional Ossetian beer is distinguished by its dark color and rich taste; its name in local cuisine sounds like iron bagane.
Second most famous alcoholic beverage Ossetian cuisine is araka - made from corn grains and barley. In general, the people of the Republic of Ossetia are not an adherent of alcohol, they consume them in moderation, but on big holidays or a wake of arak and beer are mandatory elements of the table. The average strength of araki is 25%.

Anyone who has ever visited North Ossetia notes the hospitality and cordiality of the hosts! Due to the fact that this is a multinational republic, the cuisine here is distinguished by a variety of dishes, which, although not distinguished by a large number, will definitely surprise you with an unforgettable taste. There is not a single person who has visited Ossetia and has not tasted traditional pies with beer!

For any meat, and for the lodge too, tsakhton is necessary. It is 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 products are at home. If sour cream is the best, if cheese is only fresh, Ossetian "

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

Pickled leaves must be handled so that the tough parts of the stems are not hit. Then chop coarsely. Add sour cream. In principle, they also cook with homemade kefir. It is too tasty option.

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

Ossetian pie with cheese and green onions (HADYNDZDZHIN)

Composition:
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

We sift thoroughly wheat flour and pour it on the table in a slide, in the middle we make a depression in it

Add kefir, softened margarine, salt, soda or yeast, sugar to the deepening and mix well soft dough

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

Ready dough we will divide into 2 parts. Roll out into flat cakes 0.5-1 cm thick

Cooking minced meat
Sort out the feathers of green onions from sluggish and dry feathers, rinse under a running ...

Fruit Pie

At the Ossetian holiday, you will certainly see cakes and pastries, and next to them, with the view of the host of the feast, will settle down butter cake"Barkad", symbolizing abundance. Filling for it can be fruits, nuts, kada - flour fried until golden brown with sugar, ghee 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 peeled walnuts

For flour ...

Churek

Corn appeared in Ossetia quite recently, just a couple of centuries ago, but it was so accustomed to the local climate and soil that it not only took root, but also began to produce unprecedented yields there. Nutritious, well tolerating winter cold, corn has become the main local agricultural crop and a full-fledged hostess of the Ossetian table.

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

4 servings
Preparation: 15 min
Cooking: 20 min.

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

This pie is prepared in summer, when beet tops are growing in full in the gardens. The younger the beet leaves, the softer the filling is. Now, by the way, if there is a good supermarket nearby, such a pie can be cooked in winter: you just need to replace the tops with Swiss chard leaves, which are sold in bags all year round.

300 g flour
100 ml milk
100 ml of 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, if necessary

1 pie for 4-6 servings
Preparation: 1 h 15 min.

STEWED GOSE WITH POTATO / Ossetian cuisine

Many people cook their chicken and potato stew 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 so ... But you have not tried to cook this goose dish yet! If you want to discover new taste and the 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

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

We heat up a cast-iron cauldron with a flat bottom or ...

CHICKEN WITH CREAM SAUCE (KARCHI LYVZHE EKHSHYRY SERTIME) / Ossetian cuisine

Composition:
Chicken, chicken (or any other meat) 1 pc.
Vegetable oil
Rice 2 tbsp. spoons
Onions 4-6 heads
Ground cumin 0.5 tsp
Sweet carrot 1 pc.
Garlic 1 clove
Seasoning turmeric
Salt
Pepper

Cooking technology

First, prepare the carcasses. They need to be cleaned and rinsed. Get rid of small bones, films and tendons

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

Remove the chicken from the broth and put the potatoes and uncut garlic there

Cook chicken (very little broth should remain)

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

Saute in a frying pan ...

Tsakhton sauce (Ossetian cuisine)

Composition:
250 g 20-30% sour cream
greens (parsley, dill, cilantro)
1 clove of garlic
salt
black ground pepper
ground red pepper.

Preparation:
This recipe is taken from Ossetian cuisine. There are several cooking options for this sauce. Here is one of them:
Wash greens and chop finely. Pass the garlic through a garlic press. Mix sour cream, herbs and garlic. Salt the sauce, add black and red peppers to taste.
Tsakhton is served with lean meat such as beef.

Dough for Ossetian pies on kefir

Ingredients:
Vegetable oil - 3 tablespoons
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. We 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 strong), add more flour if necessary. At the very end we add vegetable oil- the dough will become elastic and soft. We remove the dough, cover with a clean towel, in a warm place for 1 hour.
3. The matched dough (it will no longer be so sticky, because flour tends to swell ...

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

Traditional Ossetian dish. Very simple, affordable, and most importantly - DELICIOUS !!! Suitable for both everyday and festive table... The good thing is that it can go for both the first and the second course at the same time :) and you don't have to mess around with it for a long time. Most of the ingredients are always on hand. Try another chicken dish for a change, you won't regret it!

Chicken - 600 g
Potatoes - 400 g
Bulb onions - 3 pieces
Sour cream - 300 g
Garlic - 3 teeth.
Dill (fresh sprigs) - 4 pcs
Thyme (dried, fragrant. We buy in the market from Uzbek (possibly Azerbaijani) comrades.) - 1 tsp.
Salt (to taste)
Wheat flour (if necessary, for density) - 2 tbsp. l.

This is a soup or sauce, or a second course ...

"Kartofdzhin" - Ossetian pie with potatoes

INGREDIENTS

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

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 flour and salt with a slide into a bowl, make a depression in the middle, pour in both liquids. Add melted butter. Knead a soft dough. Transfer to a clean bowl, cover with plastic wrap and leave to ferment for 1.5-2 hours, at ...

Levzha soup with beef

Lyvzha is a traditional Ossetian dish. Contains many nutrients and vitamins, especially if it is prepared from homemade products, as was the custom in the old days. But even from the store, you can get very tasty. The degree of density, again, can be adjusted at your discretion by adding a little more or a little less water. And yet, soups in the Caucasus are a cross between the first and second courses. It is customary to make them thick, due to the large number of ingredients and a small amount of water. Spices will give their aroma to the broth, as a result you will get a very satisfying, tasty and healthy dish- a cross between soup and meat stew... Try it!

Beef (You can also cook from ...

Kartofdzhyn, Ossetian pie with potatoes

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

For 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. Mash fresh cheese separately and place in potatoes, add milk or sour cream, salt and stir ...

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 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 for 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 peppers
beet leaves - 350 g
fresh cheese - 200 g

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

For the filling at 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
sugar 10 grams
flour 600 grams
potato
suluguni cheese 250 grams
salt
mix of 5 peppers
butter

COOKING METHOD
Prepare the dough (portion for three pies). We mix kefir, milk, sour cream and fresh yeast with a whisk. Add sugar, mix and sift flour into a bowl. We begin to knead with a spatula. If the dough is too dry, add a little milk or kefir, the dough should not be very dense.

We spread the dough on the table, sprinkle with salt and continue to knead. After 10-15 minutes, place the dough under plastic wrap and leave in a bowl for proofing for ...

Ossetian pies

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

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

Ossetian meat pie

Making a cake according to a unique recipe.

INGREDIENTS
beef - 340 g
onions - 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 mince, peel the onion, wash, chop and mince, clean the garlic, wash and mince.

Then we thoroughly mix all the ingredients from the recipe, form the filling round shape, wrap the filling in the dough and give the cake a round uniform shape. We spread the pie in a frying pan and make a uniform round hole in the middle of the pie so that steam escapes when baking the pie and the pie does not break.

Bake the pie at 350 degrees for about 7-10 minutes, check the bottom for frying. Put the cake on a pre-prepared sheet of parchment, grease the cake on both sides with butter.
timurkin

Balgin

Balgin is Ossetian pie with cherries. Due to the juicy cherry filling, the pie turns out to be soft and delicious, try it too!

Ingredients:
Cherry - 500 Grams
Yeast - 50 Grams
Sugar - 1.5 Glasses
Eggs - 2 Pieces
Vanillin - To taste
Flour - 500 Grams
Milk - 200 Milliliters
Butter - 200 Grams

Servings: 6

How to make "Balgin"
Crumble the yeast into warm milk, stir. Add sifted flour and sugar. We leave the resulting mixture in a warm place.

Add butter, mix with a whisk. We leave for 10 minutes.

Add eggs, stir.

After 15 minutes, add sugar and vanillin.

We knead batter, pour it into a baking container.

Prepare cherries, pit and rinse.

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

Save it to your wall, so as not to lose the recipe!

Tsakhton sauce is a vivid example of the taste preferences of the Caucasus. It is prepared in Georgia and Ossetia, it is prepared in different ways, but the name does not change. For national cuisines The Middle East is characterized by the use of spicy gravy to meat dishes... However, the recipe comes in two flavors: spicy and spicy.

There is a dish in Caucasian cuisine with a similar name, tsekhton salad, in the recipe of which the same ingredients are present as in the sauce, with the exception of a large amount hot pepper... It is served with pita bread or as a separate appetizer. The original sauce may contain hot peppers and garlic, which add the necessary spiciness to the dish. Fans of very spicy dishes, cooking tsakhton sauce, resort to trick - do not remove seeds from hot pepper.

Sour cream is used for dressing the sauce, but in the real Caucasian version, either katyk is used for dressing. Try to cook classic Georgian recipe tsakhtonai its Ossetian version.

In this gastronomic delight a large number of garlic, hot peppers and walnuts. If you have problems with the gastrointestinal tract, you can refuse hot pepper. To make Georgian sauce you will need:

• walnuts(peeled) - 50 grams;
• garlic - 2-3 teeth;
• sour cream - 200 grams;
• parsley and dill - half a bunch;
• salt and black pepper to taste.

Cooking process:

1. Finely chop the nuts or grind them in a blender. It is important that you do not get a nut gruel, the nuts should be felt in the sauce.
2. Put the sour cream in a deep bowl so that it is convenient to mix it with other ingredients.
3. Add chopped walnuts to sour cream. We mix.
4. Remove the peel from the garlic cloves, crush or chop them finely. You can also grate it on a fine grater.
5. We add garlic to sour cream and nuts. Knead again.
6. Now let's take care of the greens. Wash it, dry it, tear off the leaves and cut them finely and finely. Let's add to other components.
7. The final touch is the addition of salt and pepper. Ready!

When preparing the sauce, Georgian housewives add caraway seeds, coriander, herbs to it; sprinkle with suneli hops, make it from tomato. You are guided by your own taste.

Ossetian version of the sauce

In Osseti, tsakhton can be garlic or peppery. Let's prepare both options, especially since they do not require long preparations and a large set of different products. For the sauce with pepper leaves, we need to take:

• thick sour cream - 250 grams;
• green hot peppers - 3-4 pieces;
• a handful of pepper leaves or herbs.

Preparation:

1. Cut the fruits of the pepper in half, remove the seeds and partitions.
2. Pour water into a saucepan, bring to a boil. Put halves of fruits and pepper leaves in boiling water. Reduce the heat a little so that the water boils slowly. Cook for 3-4 minutes.
3. We take out the fruits and leaves from the water, squeeze out the moisture, chop everything finely, mix with sour cream.
4. We put in the refrigerator for 1 hour. The cooled sauce with pepper leaves is served to the table.

For the garlic version of tsakhton we take:

• thick sour cream - 250 grams;
• red adjika to taste;
• garlic - 1 small head.

Preparation:

1. Remove the skin from the garlic, crush it, mix with sour cream. Add adjika. Stir and send to the refrigerator. In an hour the Ossetian sauce is ready.

If you have noticed, the Ossetian version of the gravy does not include walnuts, and this is its main difference from the Georgian version.

By the way, sometimes Caucasians cook zakhton with tomatoes, rightly believing that nuts and garlic lack tomato sourness.

Recipe for the winter

Having tried tsakhton sauce, many housewives will think about stocking up on such a tasty addition to dishes for future use. Let's make a reservation right away that winter harvesting the classical form is impossible. Sour cream spoils quickly, and even in the refrigerator, the ready-made sauce can be stored for only 2-3 days. However, there is a way out. You can pickle the peppers, which will serve as a base for the sauce.

Take an arbitrary amount of hot peppers, preferably green and leafy. Blanch the fruit for a minute, squeeze. Then put in a saucepan, cover with cold water and boil for 5 minutes, salt. Transfer to a jar, roll up the lid, store in the refrigerator. You can use a jar with a screw cap.

How to use the sauce?

The traditions of Caucasian cuisine dictate what should be served with meat. Moreover, it must be cooked in such quantity that you can eat everything at once. Left in the refrigerator, it quickly loses its flavor and aroma.

Experienced chefs it is advised to use gravy for steeping meat. This means that it is great for marinating kebabs. Meat pickled in tsakhton acquires a special taste and delicious tenderness. For the perfect marinade, the sauce should be diluted with yogurt or tan.

The use of dry seasonings and spices is allowed. However, the greens must be fresh.

The main feature of tsakhton is that all the proportions prescribed in the recipe can be disregarded. Take the ingredients by eye for the perfect combination. Most Georgian and Ossetian women do this. The versatility of taste with the same products is a distinctive feature of the famous Caucasian sauce.

I have cool salted hot pepper leaves. You need to rinse well from salt, cover with cold water and soak for another 1.5 hours. Soak the leaves in cold water until all excess salt comes out. We squeeze the product and put it in a colander. Heat vegetable oil in a frying pan, put the ingredient there, fry it lightly, stir constantly. Then add chopped garlic, hot red ground pepper, soy sauce, ground coriander, Finely chop the pork into strips (for this volume 300g), fry and add to the leaves, mix and tire for 5 minutes. BON APPETIT!

WHILE I COOKED, I PRESSED WITH SALIVA! TASTY!

FROM AUTUMN I TAKE LEAVES FROM BITTER AND SWEET PEPPER, AND I RINSE THE FINE PEPPER HERE WITH COLD WATER, THEN DOSE WITH A POTION, WRINK OUT, PIPE STEEL SALT AND INTO TANKS AND STUFFED. IN WINTER TIME, PLEASE A DISH FOR YOU!

The Ossetians were treated to -Digors-pepper leaves marinated with peppercorns, rinsed, and add sour cream. Original salad !!!

The famous tsakhton sauce, the recipe of which we bring to your attention, literally transforms any meat or fish dish. Most often this sauce is used during Caucasian feasts, and it is also known under the name "tsyvzy-tsakhton". Magazine holiday recipes the site has analyzed several of the best ways to prepare tsakhton, today we are happy to share with our readers the best of the recipes.

Delicious Ossetian cuisine sauce

The highlight of this sauce is that it is delicious, but its taste properties saves no more than a couple of days - tsakhton sauce can be prepared in the classic way (with garlic), but no one forbids you to make it spicy with pepper.

One more nuance - in all our recipes, specific proportions of one or another ingredient are given. But this approach is not necessary in the case of tsakhton. However, we will give our traditional table so that you understand what purchases you need to make in the market or in a store.

Tsakhton sauce recipe:

Product	Recommendations for selection
Matsoni or sour cream	500 grams. Perfect option for the tsakhton sauce - yogurt. But not everyone can get such a product in a megalopolis, so sour cream up to 20% fat is quite suitable.
Cilantro	Two bundles. Some people do not like cilantro, in which case it is allowed to use parsley or dill, but you get a “Russian version of tsakhton”.
Garlic	Taste. As a rule, five cloves are sufficient.
Grated walnuts	At will and taste.
Hmeli-suneli	At will and taste.

Cooking ingredients for tsakhton

How to properly prepare tsakhton sauce? We start with garlic - in most cases, chefs use a special crusher, but not everyone does this. Of course, if you have the patience, you can chop the garlic as small as possible using a regular knife. Alternatively, you can finely grate the garlic, but be careful with your fingers.

Next comes the turn of cilantro - it also needs to be cut as small as possible. And here it will not be superfluous to clarify one nuance - unfortunately, "typical knives of the average Russian" will never cope with such a task. You should take care of a sharp, high-quality knife - otherwise, the greens will not be cut in the best way. You'd better spend a little more time on cilantro than usual, but cut it as small as possible - the greens will give their juice and aroma in yogurt or sour cream, which will be immediately appreciated by your guests.

In the table, we indicated grated walnuts, suneli hops - these are recommended ingredients, but not required. By the way, sometimes the tsakhton recipe also contains adjika.

Add garlic (nuts or spices - if you decide) and herbs in sour cream and mix everything thoroughly (we repeat - thoroughly!) With a spoon. You can, of course, use a mixer.

Put the finished sauce in the refrigerator - it should infuse a little.

Tsakhton sauce with hot pepper - why not?

So, you decided to make tsakhnton even sharper. Well this too interesting option... For such a case, we will use hot pepper.

First, take precautions - hot peppers need to be cut into slices only with gloves - if you touch your face with your fingers or rub your eyes, you will provide yourself with problems for more than one day. Be very careful.

Put the chopped slices of pepper in boiling water and cook for five minutes. Then cool the pepper, chop with a knife (as small as possible) and add to the sauce. Please, do not be lazy to boil the pepper - all those who scammed at this stage were forced to throw out all the sauce - it turns out to be so spicy that no one can appreciate it at all. All your work will go to the trash can. Therefore, do not be lazy - if you have contacted the pepper - please be so kind to see it through to the end.

See how beef is cooked in tsakhton:

Tsakhton sauce, the recipe for which is given in this article, is perfect for meat and fish dishes... It can be a great addition to potatoes or spaghetti. Use it for vegetable salads... In a word, tsakhton is versatile in culinary terms! Bon Appetit!