Traditional pies in the tradition of the Ossetian people is something more than just a dish. In pagan antiquity, there was a tradition during the most important celebrations to serve three cakes on the table, as a symbol of three elements: water, earth and sun.
After the Alans turned to Christianity, the dish began to symbolize the Holy Trinity. Now not everyone endows the tradition with such a deep meaning, but Ossetian pies are still very popular, and far from only in the Caucasus.
Only the latest natural products are taken to prepare the dish. Its main feature is a thin and elastic dough, which should not break during cooking or dry. If the dough is thick in the pie, this means the inexperience of the cook that has prepared it, or the lack of real skill. There are traditionally a lot of fillings in Ossetian pies, while it is evenly distributed on a layer of dough and should not flow out. As a filling, meat, mushrooms, potatoes, beans are used, chine leaves mixed with Ossetian cheese. Sweet pies are cooked with cherries. Each of the types of such pies bears its name: meat is called fadjin, potato — potatojin, with green onions and Ossetian cheese — Kadinzdzhin, but simply with cheese — Walibah.
The cheese that serves for the filling should be mentioned especially. This is a traditional Ossetian Sychuzhny cheese. He has a little tart and spicy taste, he melts perfectly. In general, here for the filling, any other rational cheese made of cow or goat milk is suitable. But it is best to convey the flavor of national Ossetian cuisine of dishes from real traditional products, it is desirable only fresh.
All Ossetian pies have a round shape, with the exception of Artazyhon (a triangle with cheese filling). The finished pies get a crust with a golden sunny tint, which is why in ancient times they symbolized the luminary. Preparing an Ossetian pie is a real art, because it needs to be baked so that it is not tough, not dried up, not burnt out. At the same time, consider its value (it weighs from 0.6 to 1.5 kg).
It is better to eat ready baking not hot, but wait a bit. Then the crust will be tasty, and the pie will be juicy and delicate.
Today and in Russia there are many bakers in which such pies are prepared from traditional Ossetian products, and their real masters are baked.
