Ossetian pies of all varieties and names. Key Travel Locations

The history of the origin of the Ossetian pie recipe

Real Ossetian pies have become one of the favorite dishes throughout Russia. This is a traditional dish on the menu of many restaurants. The history of Ossetian pies dates back six centuries to the ancient Alans, nomads. The first mention of this dish is found in the epic of the North Caucasus - the Nart cycle of myths and legends.

How did the Ossetian pie originate?

Today they are considered a real trend and many chefs know how to cook the thinnest, fragrant cakes with different fillings. But not every restaurant can convey that

different, unique taste of national food, created several centuries ago. Chefs from the Chirita bakery are familiar with the sacred meaning of a round pie, they know why Ossetians put it on the table three cakes slightly protruding from each other.

The history and origin of Ossetian pies are closely connected with the culture of the peoples of the North Caucasus. Around the 13th century, the Alans hid from the Mongol invasion in the mountains. Then the history of this people began to take shape. Axis is the Georgian name for nomads from Alanya. At this time, the oral cycles of the Nart epic are being formed, where later researchers will find mention of three traditional round pirogues.

And now Ossetians greet dear guests with this treat, prepare them for weddings and big holidays. According to legend, the number three and the characteristic arrangement of the cakes one above the other symbolizes the levels of existence or three worlds: the world of gods, the world of people and the world of demons. The people of the Caucasus have long interpreted the symbolism of three pies as a combination of three elements: air, earth and sun. The third version, also mythological, considers the round cakes on the table as a ring of eternity, three times - past, present and future.

What are the toppings for Ossetian pies?

The sacred meaning of the dish nourishes spiritually, but it is worth trying it for real. You can appreciate the taste at any time: the Chirita bakery offers a service such as food delivery to anywhere in the cities of Fryazino and Shchelkovo.

Here you can try real Ossetian pies, the history of which is connected with legends about infinity and the fate of man. Traditionally, flatbread should be slightly crispy on the outside. Bake them for fruit firewood, and inside Ossetian pies are filled with tender and soft stuffing. Meat fillings:

Beef (traditional Fidgin).

Meat and additional toppings: soft cheese, cabbage, mushrooms, potatoes, green onions.

Chicken and toppings.

Turkey, with additions in the form of mushroom cheese, cumin.

Salmon with cheese or spinach.

The assortment also includes options where there is no meat or cheese, for example, a pie with Ossetian cheese "Ualibakh" or exclusively with vegetables. On the menu you can find different vegetarian toppings:

Cabbage and walnuts, mushrooms.

Potatoes with dill.

• Tomatoes, greens.

• Pumpkin "Nasgin"

  Beetroot leaves and cheese.

• Fruits and berries.

Traditions associated with Ossetian pies

Three festive pies on a plate are placed on a low, three-legged round table. This is a reference to infinity and the solar circle emphasizes the sacredness and symbolism of the cakes on the round table. Not a single wedding, important national holidays can do without this dish. The pie is placed at the head of the table, where the elders of the family traditionally sit, facing east.

It is strictly forbidden to move the plate, as well as to rotate the pies themselves. It is believed that this affects the course of the sun and the earth, as well as the fate of all people in the house. Therefore, they are simply cut into portioned pieces in much the same way as pizza, with lines along the diameter of the circle.

In ancient times, not all residents of the Caucasus could afford the filling of soft sheep cheese or finely chopped beef - Ualibakh and Fidzhin. Therefore, they were stuffed with affordable potatoes - Kartoffjin, beet tops - Tsakharadzhin. They also saved flour, because in the mountainous area wheat was a scarce product.

Chirita bakery offers food delivery in Shchelkovo and Fryazino. Terms of free delivery - order a pie weighing from 800 grams. We use the freshest ingredients and strictly follow the old recipe.

Video: the history of Ossetian pies

Ossetian cuisine has long been famous for its fragrant pastries. Juicy, herbal-scented Ossetian pies have appealed to many gourmets. But perhaps the most unique of them is the yeast-free meat pie Fidjin, which is eaten with forks. There are several ways to prepare this traditional Caucasian pastry.

Many believe that this particular recipe is the most ancient and real. Maybe this is so, now we will not argue about it. But the fact that with the correct preparation of a meat pie, its taste is remembered forever is an indisputable fact.

Fidjin is considered a festive dish in the Caucasus and always takes a place of honor in the western part of the table - where the most respected guests and elders of the family sit.

It has a unique property: the meat filling is preserved inside the pie along with the broth. That's right, lifting the top "lid" of the pie, we see spicy little pieces of meat that envelop the fragrant broth. But let's not get ahead of ourselves, let's start in order.

Features of making a pie

Let me repeat myself: for fijina pie, yeast-free dough is used - that is, it includes flour, salt, soda, water and vinegar.

• You need to take about 400 g of flour, although you may need more: it absorbs water in different ways
• Warm water (about a glass)
• You will also need half a teaspoon of baking soda and a little 9% vinegar to extinguish it.
• Salt - also half a spoon - add for taste

We sift the flour, make a recess in it, pour in water, then put salt and quenched soda bubbling in a spoon. All the ingredients are in place, we begin to knead. First - in a bowl with a fork, then - on a table slightly dusted with flour.

To make the dough less sticky to your hands, you can grease them with vegetable oil. At the end, you should get a soft, elastic dough that will fit for about half an hour: this is how long it takes for the gluten of the flour to swell and all the ingredients to “get along” with each other.

And this is where the features of this pie begin. The main rule of Ossetian pies is a thin layer of dough and a lot of toppings. In our fudge, the bottom layer will be slightly thicker than in other pies in this cuisine. We will do this on purpose - so that the broth with meat does not “run away” from the pie ahead of time:

• We distribute a thicker layer in the pan, its edges should protrude beyond its limits
• Spread evenly on top of the stuffing prepared in advance, consisting of beef, onion, garlic, spices, salt
• We form the top layer thinner, according to tradition
• We make small cuts in it. Steam will come out through them: the laws of physics must be respected and the test must not be torn, which is inevitable if the filling is “sealed” tightly
• We cover our pastries with this “lid” and send it to the oven.

And now - an exciting moment: our Fidzhin - in Ossetian - is ready. We take it out of the oven, traditionally generously grease it with butter - and you can start a feast for the whole world. Cut the top thin layer of the pie together with the meat filling into small pieces. We prick them on a fork, dip them in the broth remaining at the bottom of the pie, and enjoy the incredible taste and aroma.

Today we are serving Ossetian pies on the table - we will have 5 recipes with photos. How to cook Ossetian pies? - you ask? It's not that hard. Unleavened yeast dough, a lot of toppings and, of course, love for those you treat. That's the whole secret!

The modern world is different in that the cultures of different ethnic groups penetrate each other, creating a wonderful interchange of values. This also applies to cooking - and to share the pearls of their national cuisine.

Ossetian pies with meat

Ossetian meat pies are called "fydzhyn". There should be an odd number of them on the table. Then they symbolize happiness, abundance and prosperity in the house.

Ingredients:

• 200 water;
• salt + granulated sugar - 1 tsp each,
• yeast - 4 g (dry);
• white flour - 320-350 g;
• one and a half tablespoons of vegetable oil;
• ground beef meat - 600 g;
• large onion;
• a couple of cloves of garlic;
• a bunch of cilantro;
• for juiciness - 60 ml of water;
• butter - a piece the size of a walnut.

Cooking:

1. Pour a glass of slightly warm water (no more than 30º) into the dishes, salt, pour sugar, send yeast and a little flour there.

Don't overheat the water! This can kill the yeast and the dough will not rise.

1. Constantly stirring, add the rest of the flour, vegetable oil and gradually turn the whole mixture into a light dough that does not stick to your hands. Let him stand for an hour. During this time, we will crush it 1 time.

1. For now, let's get on with the filling. We combine minced meat, chopped onion, chopped herbs and crushed garlic in a separate bowl. We season, pour in a little water so that the meat is juicy.

You can take any meat, depending on how high-calorie you want to make the dish.

1. So, the hour has passed, we take our bun of dough (it rose, became magnificent), divide it in half and roll out a thin layer (3 mm) from one part according to the size of the form.

1. Spread the filling carefully on the surface.

1. We roll the second layer in the same way, cover it and carefully pinch the edges. We make a cross-shaped incision in the middle of the dough so that the cake does not swell.

Bake in the oven for about half an hour. Grease the hot cake with a piece of butter. And enjoy a hearty, tasty dish with an amazing aroma.

Ossetian pie with cottage cheese and herbs - recipe and photo

Ossetian pie with cottage cheese and herbs is very tasty. It is tender and fragrant, and what else do you need for dinner with friends.

Ingredients:

• flour of the highest grade - one and a half with the top stack.;
• milk (slightly warm) - 150 g;
• any vegetable oil - 10 ml;
• baker's yeast (dry) - about 2 tsp;
• by tsp sugar and salt;
• cottage cheese - 280 g;
• 70 g of greens;
• a spoonful of butter for greasing.

Cooking:

1. Pour the sifted flour into a bowl and add the remaining dry ingredients - yeast and salt with sugar.

1. Gradually mixing warm milk, knead the uncooked dough with your hands.

1. When the lump of dough has already turned out, add vegetable oil. Knead again.

1. Now kneading our base is much easier, it is not so sticky. We spread it on a table sprinkled with flour and with our hands we give the dough the shape of a kolobok.

1. We cover our pretty bun with a damp towel and let it rest for 50-60 minutes.
2. Let's do the filling ourselves. If the cottage cheese is homogeneous, put it in a bowl immediately, if in grains, pass it through a combine or blender. We cut the greens: any you like. We combine greens with cottage cheese

Take the greens in a bowl with your hands, grind lightly. So it will be more juicy.

1. We add spices to the mass and form another bun with our hands. Attention! The dimensions of the two balls - dough and filling - should be approximately the same.

1. We wait until the dough rises, and we begin to collect our pie.

Ossetian women do not use a rolling pin when making pies. Only hands dipped in flour.

1. We form the base on the board with our hands up to a diameter of about 20 cm, put a bun of cottage cheese and herbs in the center and collect the dough around it into a bundle (bag).

1. Pressing down, stretch the cake according to the size of the baking sheet.

1. We cut in the middle crosswise and send it to bake in a hot oven (t 250º) for 25 minutes.

As soon as it is ready - we smear the top crust with hot butter.

Ossetian pies with beet tops - recipe

Tsakharajyn - this is how Ossetian pies with beet tops are called in the Caucasus. We will choose a recipe based on natural yeast.

Ingredients:

• warm water - 70 ml;
• milk - 70 ml;
• 2 with top st.l. sour cream;
• fresh yeast - 10 g;
• 30 ml of sunflower oil;
• a bunch of beet tops;
• any pickled cheese - 200 g.

Soak pickled cheese (brynza, feta, suluguni, Adyghe) in milk for 30 minutes to give off excess salt. Grate, mix with herbs and mold into a ball.

Cooking:

1. For the filling, we rub the cheese, finely chop the tops. We sculpt a white-green ball.

If desired, you can also take green onions, parsley and dill in the filling. Then we reduce the amount of tops by half.

1. Place seam side down, slit to release steam, and bake until golden brown. Brush generously with butter.

Recipe for Ossetian pie with spinach and cheese

Mastering such dishes, housewives experiment with stuffing. Thus, the recipe for Ossetian pie with spinach and cheese was born.

Ingredients:

• warm water - 70 ml;
• sifted flour - 2 cups without a slide;
• milk - 70 ml;
• 2 with top st.l. sour cream;
• fresh yeast - 10 g;
• granulated sugar + salt - 1/3 tsp everyone;
• 30 ml of sunflower oil;
• fresh spinach (500 gr) and a bunch of green onions;
• any pickled cheese - 200 g.

Cooking:

1. We dissolve sugar and yeast in warm water, wait for the appearance of foam, add milk, sour cream and mix.
2. In the sifted flour, we make a notch, add salt and pour in the yeast mixture. With your hands make a soft dough, slightly sticky to your hands. We pour vegetable oil and form a bun. We leave for an hour to rise.
3. Grate the cheese for the filling. Cut the spinach and sauté until soft in a frying pan with vegetable oil. Let's make a ball.

If you put spinach fresh - the cake will be "wet".

1. We flatten the approached base on the table, put the filling, collect the dough around it in a bag, crush it, flatten it to the size of the mold.

Lay seam side down, slit so that the steam can escape, and bake until golden brown. Brush generously with butter.

Recipe for Ossetian pies with cheese and herbs in a pan

And finally, a very simple recipe for Ossetian pies with cheese and herbs in a pan.

Ingredients:

• 320 g flour;
• an incomplete cup of milk;
• 1 tbsp vegetable oil;
• 15 g baker's yeast (dry);
• sugar - about 1 tsp;
• salt - a pinch;
• assorted greens - 100 g;
• a raw egg;
• any cheese - 150 g.

Cooking:

1. We combine dry products (yeast, sugar, salt), pour in warm milk and vegetable oil, knead the tender dough. Let rise 40 min. and again mix well with your hands.
2. We chop greens and cheese, drive in an egg. The filling is ready.

If your cheese is not pickled, but hard, add a little sour cream for the viscosity of the filling.

1. We divide the dough into parts 2:3. We roll out the larger one into a layer, lay out the filling, cover with a second layer (it will be a little thinner), tightly connect the edges.

Fry the pie in a pan with hot oil, seam down. When we turn over on the other side, then cover with a lid for 10 minutes.

And in conclusion, I suggest watching a video recipe for making an Ossetian pie

Bon appetit and see you for new recipes!

It so happened that in the small, relatively secluded town of Rewalsar in the Himalayas, we arrived quite late, so late that it was hard for small, sleepy and lazy provincial hotels to bother with our settlement. The hosts of the hotels shrugged their shoulders, shook their heads and waving their hands somewhere in the direction of the night slammed the doors in front of our noses. But we were willingly, though not free of charge, accepted to live in a guest house on the territory of a Tibetan Buddhist monastery on the lake.

As is often the case in Tibetan places, our meeting and accommodation was handled by a Hindu, since it is unsuitable for Tibetan monks to deal with money and worldly matters. In addition, the monastery had been immersed in night darkness for more than an hour, and the monks should have had enough sleep, so that tomorrow early in the morning they should go to meditation with a cheerful and pious face. The Hindu who gave us the keys to the hotel room told us about this and other sorrows of the world, and in order to somehow console himself, he strongly recommended that we visit this event at seven in the morning.

The main topics are below: buses and trains, flights and visas, health and hygiene, safety, route selection, hotels, food, necessary budget. The relevance of this text is spring 2017.

Hotels

"Where will I live there?" - this question is for some reason very strong, just terribly annoying for those who have not yet traveled in India. There is no such problem. Hotels there are a dime a dozen. The main thing is to choose. Next, we are talking about inexpensive, budget hotels.

In my experience, there are three main ways to find a hotel.

Spiral

Usually you will arrive in a new city by bus or train. So around them there is almost always a great mass of hotels. Therefore, it is enough to move a little away from the place of arrival and start walking in a circle with an increasing radius to come across a lot of hotels. inscriptions "Hotel" designates a place where you can have a bite to eat in a large area of ​​India, so signboards are the main landmarks "guest house" And Lounge.

In the zones of mass idleness (Goa, the resorts of Kerala, the Himalayas), the private sector is developed, well, as we have on the Black Sea coast. There you can ask about housing from the local population and focus on the signs " Rent". In Buddhist places you can live in monasteries, in Hindu places in ashrams.

The further you move away from the bus station or railway station, the lower the prices, but hotels are becoming rarer and rarer. So you look at several hotels of reasonable price and quality and return to the chosen one.

If you are traveling in a group, then you can send one or two people light in search of a hotel, while the rest are waiting at the station with things.

If the hotel is refused and they say that the hotel is only for Indians, then insisting on settling is practically useless.

Ask a taxi driver

For those who have a lot of luggage or are just too lazy to look. Or you want to settle near the sights, for example, at the Taj Mahal, and not at the station. Even in large cities there are places of traditional congestion of tourists: in Delhi it is Main Bazaar, in Calcutta it is Sader Street, in Bombay it is also called something, but I forgot, that is, in any case, you need to go there.

In this case, find a rickshaw or taxi driver and set the task of where you want to live, in what conditions and for what kind of money. In this case, you can sometimes be taken to the desired hotel for free, even show you several places to choose from. It is clear that the price immediately increases, it is pointless to bargain, since the taxi driver's commission is already included in the price. But sometimes, when you are too lazy or in the middle of the night, it is very convenient to use this method.

Book online

This is for those who like certainty and assurance, more comfort and less adventure.

Well, if you book in advance, then book hotels of better quality and not too cheap (at least $30-40 per room), because otherwise there is no guarantee that in reality everything will be as beautiful as in the photographs. They also complained to me that sometimes they came to a booked hotel, and the rooms, despite the reservation, were already occupied. The owners of the hotel were not embarrassed, they said that a client came with money, and there was not enough willpower to refuse the client with cash. The money was returned, of course, but it's still a shame.

Finding, checking in and staying in cheap Indian hotels can be an adventure in itself, a source of fun and sometimes not so fun memories. But then there will be something to tell at home.

Settlement technology

• Get rid of the presence of "Hindu helpers" and barkers, their presence automatically increases the cost of settling.
• Go to a hotel that seems worthy of you and ask how much it costs and decide whether it is worth living there, at the same time you have time to appreciate the interior and helpfulness.
• Be sure to ask to show the room before checking in, show dissatisfaction and indignation with all your appearance, ask to show another room, most likely it will be better. This can be done several times, achieving better placement conditions.

Those who are interested in the energy of Osho and Buddha, meditation and India, we invite you all to travel to the places where the greatest mystic of the 20th century Osho was born, lived the first years of his life and gained enlightenment! In one trip, we will combine the exotic of India, meditation, absorb the energy of Osho's places!
The tour plan also includes a visit to Varanasi, Bodhgaya and possibly Khajuraho (subject to availability of tickets)

Key Travel Locations

Kuchvada

A small village in central India, where Osho was born and lived for the first seven years, surrounded and cared for by his loving grandparents. There is still a house in Kuchvad, which has remained exactly the same as it was during Osho's lifetime. Also near the house is a pond, on the banks of which Osho liked to sit for hours and watch the endless movement of the reeds in the wind, funny games and the flights of herons over the surface of the water. You can visit Osho's house, spend time on the banks of a pond, stroll through the village, soak up that serene spirit of rural India, which undoubtedly had an initial influence on the formation of Osho.

In Kuchvada there is a fairly large and comfortable ashram under the patronage of sannyasins from Japan, where we will live and meditate.

A small video "emotional impression" from visiting Kuchvada and Osho's house.

Gadarwara

At the age of 7, Osho moved with his grandmother to his parents in the small town of Gadarwara, where he spent his school years. By the way, the school class where Osho studied still exists, and there is even a desk where Osho sat. You can go to this class, sit at a desk, where our beloved master spent so much time in his childhood. Unfortunately, getting into this class is a matter of chance and luck, depending on which teacher conducts classes in the class. But in any case, you can walk along the streets of Gadarwara, visit the primary and secondary school, the house where Osho lived, Osho's beloved river ...

And most importantly, on the outskirts of the city there is a quiet, small and cozy ashram, where there is a place where, at the age of 14, Osho experienced a deep experience of death.

Video from Osho Ashram in Gadarwar

Jabalpur

Large city with over a million inhabitants. In Jabalpur, Osho studied at the university, then worked as a teacher and became a professor, but the main thing is that at the age of 21 he gained enlightenment, which happened to him in one of the parks of Jabalpur, and the tree under which this happened is still growing on old place.

In Jabalpur we will live in a quiet and comfortable ashram with a magnificent park.

From the ashram it is easy to get to the Marble Rocks - a natural wonder where Osho liked to spend time during his stay in Jabalpur.

Varanasi

Varanasi is famous for its cremation fires, which burn day and night. But it also has a surprisingly pleasant promenade, the famous Kashi Vishwanath temple, boat rides on the Ganges. Near Varanasi is the small village of Sarnath, famous for the fact that Buddha read his first sermon there, and ordinary deer were the first listeners.

Bodhgaya

The place of Buddha's enlightenment. In the main temple of the city, which is surrounded by a beautiful and extensive park, a tree still grows in the shade of which the Buddha gained enlightenment.

In addition, Bodhgaya has a wide variety of Buddhist temples erected by followers of the Buddha from many countries: China, Japan, Tibet, Vietnam, Thailand, Burma ... Each temple has its own unique architecture, decoration, and ceremonies.

Khajuraho

Khajuraho itself is not directly related to Osho, except that Osho often mentioned the tantric temples of Khajuraho, and his grandmother was directly related to Khajuraho.