Ossetian cuisine
The topic of Ossetian cuisine is an issue that has captured the interest and attention of many people around the world. Whether due to its impact on society, its historical relevance or its meaning in daily life, Ossetian cuisine has generated debates, investigations and even controversies. In this article, we will explore different aspects and perspectives related to Ossetian cuisine, with the aim of providing a broad and complete overview on this topic. From its origin to its current implications, including its influence on popular culture, we will examine in depth how Ossetian cuisine has left an indelible mark on history and the collective consciousness.
Ossetian cuisine (Ossetian: Ирон хæринæгтæ, romanized: iron xærinægtæ) refers to the cooking styles and dishes of the Ossetians of the North Caucasus.
Ossetian pie
Fidgin (Ossetian: фыдджын, Russian: фиджин) is a type of meat pie.
Three pies (Ossetian: æртæ чъирийы, Russian: три пирога) is an important concept in Ossetian culture, representing sun, earth and water.
Ossetian beer
Beer has been prepared and enjoyed in Ossetia since ancient times. Ossetian beer is dark-brown to black in color, has little-to-no foam and a significantly lower alcohol content than most ordinary types of beer. Iron Bagani is a famous beer festival celebrating this cultural treasure in a manner comparable to that of the German Oktoberfest.
Ossetian cheese
Ossetian cheese is a traditional cheese of Ossetians. It is mostly served as hard cheese.
South Ossetian dishes
A dish which is unique to South Ossetia – similar to a Scotch egg or Nargesi kebab, is made by wrapping one half of a Boiled egg in a serving Ground beef and frying it in Tomato sauce.
References
- ^ Meek, James (2019). "My Life in Pagans. Ossetia". Eating Mud Crabs in Kandahar. pp. 186–195. doi:10.1525/9780520949683-017. ISBN 978-0-520-94968-3. S2CID 226775205.
- ^ Ракша-Слюсарева, Е.А.; Попова, Н.А.; Медведкова, И.И.; Гавриш, А.А. (2019). "Инновационная разработка функционального продукта питания на основе кисломолочного творога с добавлением растительного пряно-ароматического сырья" [Innovative development of a functional food product based on sour-milk cottage cheese with the addition of vegetable spicy-aromatic raw materials]. Качество и безопасность товаров: от производства до потребления [Quality and safety of goods: from production to consumption] (in Russian). pp. 390–395.
- ^ Oboturova, Natalya; Evdokimov, Ivan; Kulikova, Irina; Bratsikhin, Andrey; Bogueva, Diana (2022). "Traditional foods of the North Caucasus region". Nutritional and Health Aspects of Traditional and Ethnic Foods of Eastern Europe. pp. 69–91. doi:10.1016/B978-0-12-811734-7.00001-3. ISBN 978-0-12-811734-7. S2CID 244182221.
- ^ says, O. (2014-06-18). "OSSETIAN MEATBALLS IN TOMATO SAUCE". Georgian Recipes. Retrieved 2023-05-14.
External links
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