National cuisine

Three pies ( with cheese filling) meant for Ossetians in terms of rites three most important categories, three zones of mythological space – the God, the Sun and the Earth. In case of mourning table spread the pies go in even numbers- without the middle pie symbolizing the sun. Cheese and minced meat pies are considered to be traditional. Pies with other fillings appeared as a result of ethnocultural inter-influence. Barbecue or shashlik (“fyzonag” in Ossetian was a popular meat dish. It was mainly made of lamb, sometimes beef. It is fried on iron and wooden skewers over hot coals. Sometimes bowels like lungs, liver and kidneys are used for “fyzonag”. They are cut into pieces and then wrapped in a caul and fried on the skewer. This is a ritual “fyzonag”.

It is always present during the first toast at the feast. The elder holds in in his left hand and the glass in his right hand while saying the toast. After the toast the skewer with shashlyk is handed to the younger guests at the table.
The Ossetians also cooked shashlyk in a bowl immediately after the sheep or ox (not the holy one) was slaughtered. It was usually served for those who dealt with the holy animal.

All the feasts included traditional Ossetian beer- one of the oldest beverages known from the Scythian times. It played a central part in religious-magical rites.
Beer brewing is a complicated and long process for Ossetians, requiring special skills.
The purified ripen barley was soaked, let sprout turning it into a product rich in enzymes.

Water was added into the malt and the wort was then filtered and boiled with hops.
Then the wort was filtered from the hops, cooled and mixed with yeast, after which the main fermentation process starts.