Good afternoon friends! Today we will cook an Ossetian traditional dish called Tuira. Who do not ask about the Ossetian cuisine, everyone immediately remembers the pies, but for some reason this particular dish creeps into my head. At the events of the Ossetians, and not only among the Ossetians, throughout the North Caucasus, the meat dish was exclusively prepared, and is still being prepared by men. This rule has not spared our dish either , so it is also prepared with rough man's hands, but this roughness in the preparation does not exclude the delicate taste of this dish. It is prepared for funeral events as well as for joyful events. But today, fortunately, we have no reason for sadness, therefore, as they say: the absence of a reason for sadness is already a reason for joy. This dish is made from lamb, and the first step is to cut our lamb into medium pieces, about this size. Let's go, let's start cooking! This dish is usually cooked in cauldrons for more, but today we do not have a whole ram, we only have 4 kilograms here, so everything should fit in our small cauldron. Then you need to fill it with ordinary cold water. We usually add water in proportions one to one, that is, how many kilograms of meat we have, how many liters of water we add plus 1-2 liters of water. We have fresh firewood, and so that they burn better, I will throw them under the hearth. Please note that our foam is dark brown. During boiling, all unnecessary substances float up along with the foam, they must be removed. Meat in this position should be cooked for 40-50 minutes, until a white foam appears. So, our meat has been cooked for about 50 minutes, as we see the foam has ceased to stand out, but what stands out is already white foam and now we will add salt. We add salt one tablespoon for that amount. Previously, I cut 1 kg of onion into half rings, add all this to the cauldron. And mix again a little. We have less and less water, and in theory this sauce should be very thick and there is one secret to make it really thick , and I'll show you now. To make the sauce really thick, we will now fry flour, the most ordinary flour, and then we will add it to the cauldron. That is why we needed the second bonfire. So that the flour does not burn out, it is necessary to constantly stir it, we will fry it until golden brown. The flour is fried with us, it has taken on a not quite golden but brown color, but then you should not fry it further, because it will start to burn, so we remove it. Now we need to add the garlic, but the garlic can be squeezed or crushed with a knife and then chopped thinly. We also add 3-4 leaves of laurel and dip them. Usually at events this dish is prepared by men of a more respectable age, 40-50 years old, and young guys of my age are their assistants. In general, there is some red tape, but it's worth it. No wonder I remember the pies ahead of this dish. Next, put 2 tomatoes in the cauldron for 3 minutes, we need to scald them a little, then remove the skin. We get our tomatoes before it's too late. Now we need to remove the skin and finely chop them. We no longer need a strong fire, so we will make it a little lower, at least we will scatter firewood. We added black pepper, we need half a tablespoon of it. But we need to add more paprika, 2 tablespoons. Now the tomatoes that we previously got out, peeled and chopped, we add back. And mix in the same way. It looks like it's almost done, but our sauce is still too runny, so it's time for our flour. And now that everything must be done very carefully. I sprinkled some flour and mixed immediately. The main thing is not to overdo it with flour, otherwise it may stick together. In total, we needed half a glass of flour. Our sauce has become thicker, but not yet quite thick, it will reach the desired thickness in the next half an hour, because we will leave it to stew under a closed lid, and then everything will reach the desired consistency. Do not touch for half an hour. So friends, half an hour has passed, let's see what we got. This is what is called Tuira, a real traditional dish of the Ossetian mountaineers. As you can see, the sauce is straight thick thick. Now let's try some piece of meat. How it falls apart. And also we will definitely try the sauce, with salt and pepper. This is a very intense taste. It's not for nothing that when people ask me about Ossetian cuisine, the first thing I remember is this dish. Pies are pies, but for a man, first of all, a real male dish, which is prepared by men, for men, and not only for men, but first of all. Therefore, friends who have not cooked this dish, be sure to cook it, you will like it very much, and all those who prepare it for events so I wish you to cook it only for happy events and you never had to cook it for sad occasions. Who liked this video like it, who didn't like it - put dislikes, write your opinion in the comments, and be sure to subscribe to this channel, put a bell so as not to miss further videos. Bye everyone, see you soon!
