Instead of good luck Ossetians wish each other three pies. Do you know why? An Ossetian shares this and other cooking secrets.
Wotchers! Bread and cheese is a classic pairing. With these two ingredients, you know you’re in for something tasty, and khachapuri, the cheese-stuffed Georgian breads, are a fine example of …
Kartofdjin, as promised! This is the filling recipe for Ossetian pies with the potato cheese filling that I mentioned in the dough tu...
There are many traditions surrounding beer in the Republic of North Ossetia in the Russian North Caucasus. It is made over a campfire, served on religious holidays — and brewed mostly by women.
Have you ever bought beets at the store that had the tops still attached? More often than not, in this country, people would just cut off...
In this traditional Ossetian recipe we show how to make Fydzhin, one of the most popular Ossetian dishes. A meat filled pie, it can be made with a beef filling or a mix of beef and pork or beef and…
What's the best thing about pizza? If your answer is the delicious dough and plenty of cheese, then you’re going to love our recipe for Ossetian pies with cheese and potato filling.
Instead of good luck Ossetians wish each other three pies. Do you know why? An Ossetian shares this and other cooking secrets.
This spinach-and-citrus-stuffed trout is cooked inside an aluminum packet for maximum flavor and tenderness.
08/03/2020 The Ossetians are an Iranian ethnic group of the Caucasus Mountains drawing culinary influence from Georgia, Iran, Albania and Russia. These buttery filled pies are a prime example of th…
Тыква, or tykva, is a Russian word that is generally translated as 'pumpkin'. However, it's meaning is quite a bit broader th...
What's the best thing about pizza? If your answer is the delicious dough and plenty of cheese, then you’re going to love our recipe for Ossetian pies with cheese and potato filling.
Khachapuri (Georgian: ხაჭაპური) is considered to be one of Georgia’s most famous national dishes and several of Georgia’s regions have their own distinctive type. In this recipe we show how to make…
Cookbook author Olia Hercules loves these super-stuffed Ossetian pies, which are featured in her new Kaukasis cookbook.
Do you think that beet greens are an exotic ingredient for pie stuffing? Well, that’s not the case for North Caucasus cuisine — people there add it to salads, soups, and pies. In the latter, this ingredient comes out surprisingly tasty.
Baked pies stuffed with nettles, sorrel, and feta. Delicious.
What at first glance looks to be a round of bread hides a delicious cheesy filling. An Ossetian Cheese Pie is a stuffed pie from the Caucasus region of Georgia. Filled with a variety of fillings - this has beet greens and a medley of cheeses, this Ossetian cheese pie is a wonderful winter dish!
What at first glance looks to be a round of bread hides a delicious cheesy filling. An Ossetian Cheese Pie is a stuffed pie from the Caucasus region of Georgia. Filled with a variety of fillings - this has beet greens and a medley of cheeses, this Ossetian cheese pie is a wonderful winter dish!
This garlicky, creamy chicken dish originally hails from the village of Shkmeri in the Racha region of northwestern Georgia but can be found on restaurant menus throughout the country. Requiring only a handful of ingredients, this delicious dish is refreshingly simple to make.
In this traditional recipe from South Ossetia we show how to make meatballs in tomato sauce topped with a hard boiled egg. The dish is also popular in Shida Kartli region (Georgian: შიდა ქართლი). I…
What's the best thing about pizza? If your answer is the delicious dough and plenty of cheese, then you’re going to love our recipe for Ossetian pies with cheese and potato filling.
An eggless, spinach version of Khachapuri, a Georgian cheese-stuffed bread!
This spiced red bean stew is a staple on Georgian tables. Simple to make yet incredibly delicious, this bean dish is sure to become a favourite. It is typically served with a side of mchadi (a Georgian cornbread) and various pickled vegetables.
Sega Wat (Ethiopian Beef Stew), the heart and soul of Ethiopian cuisine, is a dish that encapsulates centuries of tradition, culture, and flavor. Imagine tender morsels of meat, bathed in a rich, aromatic sauce that's been meticulously simmered to perfection.
The following khabizgina recipe makes for a khachapuri with a pillowy, kefir-infused dough and a gooey potatoes and cheese filling, encapsulating the essence of Ossetian flavors.
Vine Ponto Rkatsiteli from Georgia has a wonderful aroma not unlike a barrel-aged mead, and a complex flavor profile with some astringency.
En abril estuvimos una semana de vacaciones en Georgia, un país desconocido y que merece la pena visitar. Tiene muchos lugares con encanto, monumentos dignos de conocer, paisajes que te sobrecogen, una gastronomía sabrosa y una gente con la que es un placer compartir tiempo. Si a todo esto le sumamos que es un destino bastante económico para nosotros y que además hay poco turismo, lo hacen perfecto para unas vacaciones inolvidables. En la semana que estuvimos allí, gracias a nuestro increíble guía Alex pudimos descubrir de primera mano una cultura ancestral que ha logrado permanecer hasta nuestros días. Tan buenos momentos pasamos con Alex que más que un guía terminó convirtiéndose en un amigo con el que disfrutamos mucho más nuestra estancia en Georgia y gracias al que nos han quedado ganas de volver. Nos quedamos en Tbilisi, su capital, en un piso que alquilamos a través de Airbnb y desde allí nos movíamos en el coche de Alex para visitar todos los pueblos y ciudades que nos recomendó. Al hablar sobre el blog de cocina Alex se esforzó en mostrarme la rica gastronomía del país parando incluso en un puesto de carretera para probar un delicioso pan dulce que según dicen es el mejor del país. Probamos numerosos panes georgianos, las típicas Kinkhali (unas empanadillas enormes que pueden estar rellenas de queso, de carne, ...), los kachapuri (panes rellenos de queso y huevo), ensalada, sopas, kebabs, diversas carnes y numerosas bebidas como la limonati o el famoso vino georgiano. Incluso tuvimos la suerte de visitar un antiguo viñedo en el que pudimos degustar algunos de sus productos. ¿Sabíais que Georgia es el primer país en donde se comenzó la fabricación del vino? El Ojakhuri es otro de esos platos típicos georgianos que probamos y tengo que confesar que junto con el Kachapuri es de mis favoritos. Para preparar esta deliciosa receta vamos a necesitar... Troceamos la carne de cerdo en cubos y los ponemos en un recipiente amplio junto con dos cebollas cortadas en juliana. Preparamos el macerado mezclando las dos cucharadas de sour cream, la cucharada de pasta de tomate, la cucharada de perejil picado, las dos cucharadas de vinagre y los 50 mililitros de vino blanco. Mezclamos bien y lo incorporamos a la carne y las cebollas. Incorporamos las hojas de laurel, salpimentamos y dejamos que todo se macere durante al menos ocho horas. Yo lo dejé macerando desde la noche anterior para que la carne se impregnara de todos los sabores. Una vez transcurrido el tiempo de maceración ponemos a calentar una sartén grande con un buen chorro de aceite. Una vez que el aceite esté caliente incorporamos la carne junto con las cebollas y el macerado y lo vamos friendo, removiendo de vez en cuando. Añadimos medio vaso de agua y removemos. Dejamos que la salsa se reduzca y terminamos de dorar la carne. Mientras tanto vamos friendo las papas en abundante aceite caliente. Para servir la carne cortamos la cebolla morada que nos quedaba en juliana y la espolvoreamos por encima de la carne junto con un poco más de perejil fresco. Ya tenemos listo este delicioso plato que serviremos con algo de ensalada y unos gajos de limón. Si queréis ver más fotos de nuestro viaje a Georgia podéis hacerlo en pinchando aquí.
Traditional costumes of Ossetian people, whose land is presently divided into North Ossetia-Alania and South Ossetia. Ossetians are an Iranic people who migrated to the Caucasus region after their …
I could not wait for the new year to share my new idea. I am planning to cook a dish from each country in the face of this world in my kitchen. Yes! you read
The Georgian word ‘lobio’ (Georgian: ლობიო) means ‘beans’. There are a number of varieties of Georgian lobio dishes and in this old, family recipe from Racha region we show how to make lobio with I…
Awaze Tibs (Ethiopian beef tibs) is a spicy Ethiopian stir-fry that is so versatile, and you can eat it in different ways. It has a rich, bold, ethnic flavor and is ready in just 25 minutes!
Easy Nigerian Egusi soup in easy steps it is very delicious too.
Тыква, or tykva, is a Russian word that is generally translated as 'pumpkin'. However, it's meaning is quite a bit broader th...
Тыква, or tykva, is a Russian word that is generally translated as 'pumpkin'. However, it's meaning is quite a bit broader th...
Цахараджин (Цахараджын) - пирог со свекольными листьями, осетинским сыром, зеленым луком, укропом
Beans in Georgian - "lobio", the recipe for a traditional Georgian dish of beans with spices and herbs is therefore called that.
Kartofdjin, as promised! This is the filling recipe for Ossetian pies with the potato cheese filling that I mentioned in the dough tu...
