Hospitality and Osetian cusine

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1. Hospitality and Osetian cusine
2. Ossetian cuisine guide-book.
3. Hospitality is one of the most important
4. Nowadays, hospitality has lost its former public
5. Like everything connected with traditions, hospitality gradually
6. Hospitality was extended equally to everyone. A
7. Those families, who took part in a
8. A family should be ready to host
9. The young men cut meat with their
10. Some facts from LiteratureHere are some remembering
11. When everything was ready, the head of
12. After that two juniors brought a jug
13. The most famous drink in North Ossetia-the
14. Here are some examples of prays to
15. . After that he drank some beer
16. Then all the guests sitting at the
17. According to Ossetian behaviour, you should stay
18. At the end of the fiesta the
19. Nowadays you can find real hospitality in
20. Ossetian cuisine is the national cuisine of
21. Ossetian piesThe God of Sun sat down
22. We are separated by the ages since
23. National cuisine is the wisdom of nation,
24. Ossetia Pies Recipe some ankhizhan, which
25. To prepare a cup of ankhizhan, mix
26. Ossetian cheese (see the article "Ossetian feta cheese").
27. We will need an aryng if you
28. About six cups of all purpose white
29. Pour the ankhizhan into the large bowl of flour.
30. Adding warm water or 1/2 cup milk,
31. Слайд 31
32. It will taste better if you add 50-100 g of milk.
33. Dough is ready. If you add 30
34. Now cover the dough with plastic wrap and let it rise for a few hours.
35. It is time to prepare the filling.
36. We can also use dill, parsley and onions, though some Ossetians make tsakharadzhyn without them
37. Cut leaves into very small pieces. Same with other ingredients.
38. The dough has risen!
39. It is time to form the pies. The dough balls for three pies.
40. Now we can salt the filling. It
41. If the filling is too wet, some flour can be added. Filling is ready.
42. Roll out dough with your hands. Put some
43. Connect them and cut the top off. Now
44. Gently press it out to the rim
45. Bake the pie until the top gets
46. Слайд 46
47. Fizonag Since ancient times, Ossetians were preparing
48. Osetian feta cheese The history of Ossetian
49. To keep it longer without refrigerators Ossetians
50. Слайд 50
51. Hush Hush is a kind of a hot soup
52. Karzin Karzin or churek is made
53. In this recipe from Ossetia we show
54. Listen to the interview and peoples opinion
55. So many people , So many opinions , I think pies should remain our national food.
56. Presentation was prepared by the schoolgirl 8 «v» class Gubaeva Tina
57. Скачать презентанцию

Ossetian cuisine guide-book. Contents1.Introduction……………………………………32.History of Ossetian cuisine………………………………………53.Ossetian traditional dishes.

Слайды и текст этой презентации

Слайд 1Hospitality and Ossetian cuisine

Слайд 2Ossetian cuisine guide-book.

Contents
1.Introduction……………………………………3
2.History of Ossetian cuisine………………………………………5
3.Ossetian traditional dishes.

Слайд 3Hospitality is one of the most important national traditions. Usually

there were a lot of guests at funerals and various

feasts. The etiquette depended on the purpose of the guests’ visit. In this article we’ll try to observe all range of traditions connected with hospitality. According to Professor Vsevolod Miller, hospitality was the most prominent feature of the Ossetians.

Hospitality is one of the most important national traditions. Usually there were a lot of guests at

Слайд 4Nowadays, hospitality has lost its former public importance but it

still has its basic elements. In order not to lose

this etiquette finally we’ll try to recreate it in the form it existed in the second half of the XIX and early years of the XX centuries. We give our readers the opportunity to decide which rules of hospitality must be followed nowadays and which of them we needn’t any more.

Nowadays, hospitality has lost its former public importance but it still has its basic elements. In order

Слайд 5Like everything connected with traditions, hospitality gradually became ritualized and

even religious. The best illustration of this fact is an

Ossetian greeting: “A guest is God’s guest”. It means a guest is God’s missioner and thus he is sacred no matter who he is and where he is from. That’s why the hosting families expressed their joy about the safe arrival of their guest.

Like everything connected with traditions, hospitality gradually became ritualized and even religious. The best illustration of this

Слайд 6Hospitality was extended equally to everyone. A host had to

welcome and give the guest top honors if he didn’t

want to become notorious. It was impossible to hide from people how a guest was treated, because the news of the guest’s arrival spread very quickly. Even if the hosting family didn’t have enough resources, they could borrow everything they needed from their neighbors and relatives.

Hospitality was extended equally to everyone. A host had to welcome and give the guest top honors

Слайд 7Those families, who took part in a feast in honor

of the guest, supported the family with food. Thus, every

host did his best to impress and take best care of guests. The names of the most hospitable people were known far beyond their communities and they enjoyed great respect in society. They were also
guests.”

Those families, who took part in a feast in honor of the guest, supported the family with

Слайд 8A family should be ready to host a guest any

time. According to the Ossetian belief “ The God endows

every family with a definite number of guests a year. It was the reason of the highlanders’ (Ossetians’) entreaties to the God not to deprive them of their portion of guests. (“Holy, don’t deprive us of our number of guests, please!”) Special respect enjoys the families where guests are never on the wane. Even the richest and most noble persons will never be respected by his countrymen if his living room is not full of guests every day.”

A family should be ready to host a guest any time. According to the Ossetian belief “

Слайд 9The young men cut meat with their big daggers and

put it into the caldron filled with water and all

sorts of spicy greens, especially onions. The best pieces of meat were cut for smaller pieces, spread on sharpened stakes and roasted over moderate heat. I had never and nowhere eaten before such a delicious fried meat as in Ossetia. (Say guests from different cities and countries)

The young men cut meat with their big daggers and put it into the caldron filled with

Слайд 10Some facts from Literature
Here are some remembering of guests: «The

elders of the settlement were entertaining me with talks while

the others were cooking. To reward anyhow our kind hosts I ordered my servant to make tea for them. This drink was absolutely new to them and though at first they drank it with care, they eventually liked it and asked to make it again and again. When at last the meal was ready, all the villagers and my companions gathered in the room. Along the wall there were long benches. The older men sat at the table first and then the others followed them. Women and children didn’t participate in the feast.

Some facts from LiteratureHere are some remembering of guests: «The elders of the settlement were entertaining me

Слайд 11When everything was ready, the head of the house came

up to me and respectfully said,” Sir, my sons and

daughters have finished cooking and are ready to set the table. Can I ask your permission to start the feast?”

When everything was ready, the head of the house came up to me and respectfully said,” Sir,

Слайд 12After that two juniors brought a jug of water and

a towel and the guests washed their hands. Another guy

laid a long napkin on the knees of the noblest guests. Then the elder of the village cut the boiled and roasted meat with his kinzhal (dagger). Meat dishes in the Ossetian cuisine are made in various ways. The most loved and popular in Ossetia is meat, cooked in a cauldron over an open fire. Ossetians use in their cooking home meat beef or lamb. As soon as all guests took their places according to their age, rank and status the host took a big cup made of horn.

After that two juniors brought a jug of water and a towel and the guests washed their

Слайд 13The most famous drink in North Ossetia-the IRON BAGANI. It's

a soft drink. It is made of hops and malt.

It is a kind of Ossetian beer and an essential part of any Ossetian family holiday .

The most famous drink in North Ossetia-the IRON BAGANI. It's a soft drink. It is made of

Слайд 14Here are some examples of prays to the God
“Thank you

that you came here and gave us a chance to

show our goodness and hospitality. Let happiness and grace power be with you. Let God help you to return home healthy and happy. We wish you happy and long life with your family and those who are dear to you. Let you always be surrounded by sweetly fragrant flowers of love and respect. Thank you again for being our guest.”

Here are some examples of prays to the God“Thank you that you came here and gave us

Слайд 15. After that he drank some beer from the horn

in the honor of the patron gods of the family

hearth, and then drank up the rest of the beer. Then to show his high respect he came up to the fire and turned the goblet upside down over it. Not a single drop fell in the burning flame. Less drinking is left in the goblet better is expressed the respect.

. After that he drank some beer from the horn in the honor of the patron gods

Слайд 16Then all the guests sitting at the table had to

drink for my health and turn the goblet upside down

over the fire. Then the host said,”
Everybody at the table was obliged to do the same. After that Knyaz Pavlenko had to drink for the health of any other person. I should note here that it was against the Ossetian etiquette to drink for the health of the host. Cheerful humor and fun characterize such fiestas. From time to time the loud laughter was heard from the accommodation. People teased each other on various occasions, which often dated back to the past events. Mr. Grigoryevskiy told that they could even quarrel during a fiesta. But however during my trip I hadn’t seen anything like that. Probably the demonstration of noisy joy deceived him.

Then all the guests sitting at the table had to drink for my health and turn the

Слайд 17According to Ossetian behaviour, you should stay at the table

as long your guest has dinner (is eating)

According to Ossetian behaviour, you should stay at the table as long your guest has dinner (is

Слайд 18At the end of the fiesta the host got up

from the table and again thanked me for the visit

that glorified them and the villagers went home. Then two guys brought water and a towel. We washed ourselves and went to bed to enjoy our sweet sleep.”

At the end of the fiesta the host got up from the table and again thanked me

Слайд 19Nowadays you can find real hospitality in every Ossetian house.

A hosting family is always ready to share the last

piece of bread with you.”

Nowadays you can find real hospitality in every Ossetian house. A hosting family is always ready to

Слайд 20Ossetian cuisine is the national cuisine of the region, which

is located in the Central part of the Caucasus. The

people, historically living on the territory of Ossetia by Ossetians call themselves.

Ossetian cuisine is the national cuisine of the region, which is located in the Central part of the Caucasus. The people, historically living on the territory of Ossetia call themselves the Ossetians.

Слайд 21Ossetian pies
The God of Sun sat down on one of

the chairs and put Ilija next to him.
The Gods smiled

at him very friendly.Iljaf felt as he was sitting among brothers. The God of Sun said: “We gathered here to send you to the Earth. You are sitting here not by chance. This is my will. I shall send a mandate to the highlanders. They shouldn’t forget their past, appreciate present and take care of the future. The plate with three pies and a honey drink should be on the table of the highlands as the symbol of the past, present and the future.”

Ossetian piesThe God of Sun sat down on one of the chairs and put Ilija next to

Слайд 22We are separated by the ages since those times. But

one thing remains up today: traditional three pies remain an

obligatory dish on the holiday table.
From the national epic

We are separated by the ages since those times. But one thing remains up today: traditional three

Слайд 23National cuisine is the wisdom of nation, its pride and

treasure. No wonder, it has been stored for centuries. Ossetian

pies have kept its historical meaning and have become a popular dish not only in Ossetia but far beyond its borders.

National cuisine is the wisdom of nation, its pride and treasure. No wonder, it has been stored

Слайд 24Ossetia Pies Recipe
some ankhizhan, which is a mix you

can make. Also flour, oil, milk, salt, and water.

Ossetia Pies Recipe some ankhizhan, which is a mix you can make. Also flour, oil, milk,

Слайд 25To prepare a cup of ankhizhan, mix one teaspoon flour,

one teaspoon yeast, one teaspoon sugar, and 3/4 cup warm

water. Use it in about ten minutes

To prepare a cup of ankhizhan, mix one teaspoon flour, one teaspoon yeast, one teaspoon sugar, and

Слайд 26Ossetian cheese (see the article "Ossetian feta cheese").

Слайд 27We will need an aryng if you do not have

a counter on which to mix and roll. This one

was bought in an IKEA department store.

We will need an aryng if you do not have a counter on which to mix and

Слайд 28About six cups of all purpose white flour, enough to

make three balls about the size of a medium grapefruit.
Add

some salt.

About six cups of all purpose white flour, enough to make three balls about the size of

Слайд 29Pour the ankhizhan into the large bowl of flour.

Слайд 30Adding warm water or 1/2 cup milk, start mixing it

from the centre. Important: mix by hand. When it stops

sticking to your hands, you have added enough liquid. Optionally, add an egg for richness.

Adding warm water or 1/2 cup milk, start mixing it from the centre. Important: mix by hand.

Слайд 31

Слайд 32It will taste better if you add 50-100 g of

milk.

Слайд 33Dough is ready. If you add 30 g of vegetable

oil it will be not that sticky.

Слайд 34Now cover the dough with plastic wrap and let it

rise for a few hours.

Слайд 35It is time to prepare the filling. Let's make tsakharadzhyn

this time - pies with beet tops and cheese.

It is time to prepare the filling. Let's make tsakharadzhyn this time - pies with beet tops

Слайд 36We can also use dill, parsley and onions, though some

Ossetians make tsakharadzhyn without them

Слайд 37Cut leaves into very small pieces.
Same with other ingredients.

Слайд 38The dough has risen!

Слайд 39It is time to form the pies.
The dough balls for

three pies.

Слайд 40Now we can salt the filling. It is not recommended

to do this earlier.
Add 0.5 - 0.7 kg of fresh

Ossetian cheese.

Now we can salt the filling. It is not recommended to do this earlier. Add 0.5 - 0.7

Слайд 41If the filling is too wet, some flour can be

added.
Filling is ready.

Слайд 42Roll out dough with your hands.
Put some filling on the

centre
Pull the edges over the filling and stretch to

the centre.

Слайд 43Connect them and cut the top off.
Now you roll it

out again, from the centre toward the edges. The trick

on thickness is that you should just be able to see the texture and color of the filling through the dough.

Flip it over and keep rolling out

Connect them and cut the top off. Now you roll it out again, from the centre toward the

Слайд 44Gently press it out to the rim of the pan.

Pinch out a hole in the centre to prevent an

explosion!

Time to bake.

Put the pan on the lower level and keep it there until the bottom of the pie does not stick to the surface of the pan. Then move it to the upper level and put the second pan below, unless your oven is very even.

Gently press it out to the rim of the pan. Pinch out a hole in the centre

Слайд 45Bake the pie until the top gets some browning, but

do not overbake. After you take the pie out, use

a stick of butter to make the top and sides soft.

Bake the pie until the top gets some browning, but do not overbake. After you take the

Слайд 46

Слайд 47Fizonag
Since ancient times, Ossetians were preparing the kebab («физонаг"

in Ossetian) from the flesh of young beef or lamb.

Other types of meat were not allowed at the traditional holiday table. Later, however, pork, chicken and fish were added to the menue.

Fizonag Since ancient times, Ossetians were preparing the kebab («физонаг

Слайд 48Osetian feta cheese
The history of Ossetian Cheese goes back to

ancient times, when the Alans - mostly cattle-breeders, used it

as one of the main components of their food. Ossetian cheese can be used fresh (as fromage cheese), often for making well known traditional Ossetian pies and for Dzykka. To keep it longer without refrigerators Ossetians salted it several times until it gets dry and salt penetrates trough. But they also had a technology to store cheese for up to two years. In this case cheese also gets its salty flavor from aging in a brine bath for up to a month. If a crumbly version is desired it can be aged even longer. This is a great cheese for cooking, for salads and other purposes.

Osetian feta cheese The history of Ossetian Cheese goes back to ancient times, when the Alans -

Слайд 49To keep it longer without refrigerators Ossetians salted it several

times until it gets dry and salt penetrates trough. But

they also had a technology to store cheese for up to two years. In this case cheese also gets its salty flavor from aging in a brine bath for up to a month. If a crumbly version is desired it can be aged even longer. This is a great cheese for cooking, for salads and other purposes.

To keep it longer without refrigerators Ossetians salted it several times until it gets dry and salt

Слайд 50 DZYKKA
Dzykka is

one of the favourite dishes of the Ossetians. Brewed from

the sour cream and wheat or corn flour are sometimes added Ossetian cheese. Dzykka is usually prepared in the pot, because in the pan it may be burnt. Sour cream is heated for 20-25 minutes, constantly storing. Usually it is served hot . Dzykka was a ritual food for the ancestors of the Ossetians, the Alans.