How to cook delicious Ossetian pies with different fillings. How to cook Ossetian pies

Ossetian cuisine is traditional cuisine people historically living in the territory Central Caucasus. Ossetians are the descendants of the ancient Alans, who led a nomadic lifestyle; their origin is attributed to the Scythian-Sarmatian tribes. At the beginning of the 1st century BC. Alans roamed the Caucasian lands, some of them went further to the west, and some remained in the Caucasus and switched to a sedentary lifestyle.

This is where you need to look for the roots of Ossetian cuisine. As former nomads, they preferred simple meat dishes, but thanks to living in one place, and therefore the development of agriculture, their cuisine gradually becomes more varied and not so simple. But the Alans lived in a harsh mountainous area, where there was little land suitable for Agriculture, therefore, the lack of fruits and vegetables affected the culinary preferences of Ossetians.

Still prevail meat dishes. All of them are high in calories and are not suitable for a person who counts every calorie. Meat is traditionally prepared in large pieces or whole carcasses in a large camp cauldron or barbecued. The meat is served with traditional garlic sauce with sour cream, baked or raw vegetables and wild garlic.

Traditionally, not a single Ossetian festive dinner is complete without national Ossetian pies. If the guest was especially respected and the hosts were friendly towards him, then he was offered to try three pies. This has a sacred meaning, since each pie symbolizes the elements of the universe - the Sun, Water and Earth. One pie was potato, the second was meat, and the third was with beet leaves and cheese.

The pies were made closed, and a wide variety of fillings were placed inside the dough: meat, vegetables, mashed potatoes with herbs, or cheese. In those distant times, Ossetian housewives did not use eggs and butter in preparing dough, but used exclusively wheat flour, whey and water. Currently, there are many variations on how to prepare Ossetian pie.

Various dough recipes for Ossetian pies

It is better to use yeast dough on dough. The dough is prepared by mixing 1 teaspoon each of fresh yeast, sugar and wheat flour in 50 ml of warmed milk. First mix the dry ingredients, then pour in the milk. This mixture should be kept in a warm place until foam forms.

Take 600 gr. flour and sift it through a sieve into a large container several times (this is done to make the knead more fluffy and soft) and add liquid ingredients to it, namely:

• sponge;
• 250 ml kefir;
• 35 gr. melted butter;
• 150 ml warmed milk.

Also add 1 tsp. salt. Mix and cover with a towel, place it close to the radiator or in the sun. While the dough is rising, which can take from an hour to two hours, you can start filling.

If you don’t have enough free time, you can make the dough using a simplified recipe. Instead of milk to prepare the dough, take warm water and mix with 2 tsp. fresh yeast, two tbsp. spoons of flour and the same amount of sugar. After the dough foams, add it to the rest of the liquid ingredients (1.5 cups of water, a glass of warm milk, salt). Gently add flour into the liquid mixture, stirring thoroughly, and finally add vegetable oil.

We're waiting for it to come yeast dough, leaving it in a warm place, covered with a towel. If you don’t want to bother with the dough, you can use whey instead. Then pour 1 cup of whey, 2 cups of milk (all warm) into the sifted flour and add 1 tsp. salt, 2 tbsp. l. dry yeast and 1 tsp. Sahara. Knead the dough, which is not too stiff, under a towel for an hour.

How to make an Ossetian pie correctly

The dough for Ossetian pies is often prepared in the same way, but the filling can be very different, we’ll talk about it a little later. So, the dough has risen, it needs to be kneaded well and divided into about five pieces. The diameter is chosen arbitrarily, but usually Ossetians prefer to make pies the size of their usual dish for serving. You can't go wrong if you roll a ball the size of two women's palms.

Sprinkle the table with flour and on it begin to pull the ball out with your hands from the center to the edges, forming a flat cake. The filling is placed in its center; there should be a sufficient amount of it. Don’t skimp, in an Ossetian pie the dough is just a form for the filling. Leave about three centimeters from the edge and stretch the edges of the cake. Then pull them towards the center to cover the top of the pie and leave a hole in the middle. Remember that the cake must be perfectly round and its thickness in all parts must be uniform.

Make sure that you carefully seal the edges, that there are no holes in it, except for one in the center, and send it to bake.

Baking Ossetian pie

Pies are best made in a traditional Ossetian coal oven in a cast iron pan. But in modern conditions An oven will do just fine. Heat it well and cook the dish for about 20 minutes at a temperature of 250 degrees. When the pie is ready, brush it generously with butter or cream. There should be a lot of them, so it will turn out especially tender. Don't save money. Serve the dish cut into triangles, eat exclusively with your hands, dipping in butter or garlic Sause.

While the dough is rising, it's time to start filling. These pies are famous for their variety, as well as for their extraordinary juiciness. You can put everything in the pie, from meat and potatoes to walnuts and fruit.

The main secret of how to cook Ossetian pies is to remember that there should be at least half as much dough as the filling. In Ossetia, it is believed that pies with thick dough are baked either by inexperienced or inept housewives, and girls with early childhood They teach how to cook pies correctly, and attention is paid not only to culinary techniques, but to the fact that a girl should cook with a pure heart and good thoughts. Perhaps this is the hidden secret of Ossetian cuisine, why every housewife’s pies turn out to be special and homemade.

You can experiment a lot with this filling - try different types of cheeses, add new ingredients and spices. For the filling take:

• half a kilo of salted Caucasian cheese
• 4 medium potatoes
• third glass of milk
• salt and spices to taste

Soak the diced cheese in water for 2 hours, then mash with a fork or knead with your hands. If the cheese is not very fatty, add butter to it. Add cheese and spices and warm milk to the mashed potatoes. Mix everything well.

Meat filling

Ossetian meat pies are called fydchins. It is better to chop the meat into small cubes, but you can also use large minced meat, which should not be too lean, but not greasy either. Good minced meat is the key to a juicy and tasty pie - the decoration of the Ossetian festive table. You will need the following ingredients:

• 800 gr. any meat or minced meat
• one onion
• 2-3 cloves of garlic
• salt and spices
• 50 gr. broth

Finely chop the onion, using a knife instead of mincing it through a meat grinder. Pepper and salt, then mix with onion and garlic. Let the minced meat sit for about half an hour in the refrigerator, then it will become saturated with the smell of onions and spices. If you want a juicier filling, you need to pour broth into the minced meat before assembling the pie.

You can use any type of meat as a meat filling: veal, beef, and chicken. You can experiment and add mushrooms and cheese to the meat filling.

Stewed cabbage filling

Ossetian cabbage pie is one of the most popular traditional delicacies in Ossetia. Its advantage is that the filling is prepared quickly and the pie turns out tender, juicy and with an interesting taste. To make the pie tastier, let the excess oil drain from the cabbage.

Ingredients:

• half a kilo of cabbage;
• a handful of chopped walnuts;
• salt, spices, savory to taste;
• 2 onions.

Finely chop the cabbage and simmer until soft with onions and spices.

Take 300 gr. any greens - green onions, parsley, dill, spinach, etc., rinse them thoroughly and chop them finely. 150 gr. The cheese can be cut into small cubes or grated. Mix cheese with herbs and add 100 g. sour cream. Salt and add your favorite spices.

Hello, dear readers of the Culinary Diary!

Today I want to once again touch on the topic of Ossetian pies. Ossetian pies are such a thing that once you try it, you fall in love once and for all.

I tried to describe in detail the preparation of Ossetian pies using the example of very popular and widespread pies with cheese and potatoes.

A little later we learned to bake an Ossetian meat pie ().

It differs in dough, cooking method and serving.

But Ossetian pies are baked not only with meat and cheese. That’s what we’ll talk about today about the main fillings for Ossetian pies.

In addition, at the end of the article I will give a recipe for lean yeast dough for Ossetian pies. So, if you wish, you can bake a Lenten pie.

So, let’s remember the basic rules for preparing Ossetian pies:

• the filling and dough should be the same (sometimes there is even more filling by weight than dough)
• form the pies with your hands, distributing the filling evenly (look here again)
• Ossetian pies have a lot of filling and a thin layer of light yeast dough. (Here in the video it is well shown exactly how to make Ossetian pies. The video is not mine, but I liked the clarity)

• generously grease the finished pie with butter and cover for a few minutes until the crust becomes soft

Popular fillings for Ossetian pies:

1. Cheese Pie , it is called "Walibah". Filling: fresh pickled cheese, mash until smooth, add salt if necessary.
2. Potato and cheese pie - "Kartofgin". The filling is mashed potatoes and cheese, taken in a 1:1 ratio. Served with sour cream.
3. Meat pie- “Fydzhin.” Unleavened dough, meat filling, better combination different types meat. In details -
4. Pie with cheese, beet leaves and herbs- "Saharajin"

Pies with this filling are very popular. The filling is a mixture of young beet leaves, green onions and dill with the addition of cheese, ground pepper and spices. To prepare the filling, wash the beet leaves, dry them and cut them thinly.

We also finely chop the green onions and dill and mix with the young pickled cheese.

(I will repeat again and clarify, Ossetian cheese, brined from whole milk.

Can be replaced with feta cheese or Adyghe cheese. If you don’t have such cheese, you can replace it with a mixture of cottage cheese with hard cheese or even processed cheese. Of course, the classic taste of a real Ossetian pie will be changed, but what you get will also have a very good taste.) The ratio of greens and cheese in the filling for our green pie will be approximately the same. Add salt and ground black pepper to taste. The pie turns out to have a very rich taste, the combination of herbs and cheese conquers everything taste buds. I highly recommend serving it with plenty of sour cream.

Products (for 1 pie):

• Beet leaves – 150-200g
• Green onion – 50-70 g
• Dill (greens) – 30-40 g
• Cheese – 200 – 250 g
• Black pepper – 0.5 tsp
• Salt - to taste

5. Ossetian pie with cabbage - “Kabuskadzhin”

The filling for a cabbage pie is regular white cabbage with the addition of fried onions, ground black and red pepper. I highly recommend adding some ground nuts and basil to it - the taste will be much better. In general, I always add my universal dressing to all Ossetian pies with vegetable filling (cabbage filling, pumpkin or bean filling).

This is an onion, finely chopped and fried in a decent amount of vegetable oil until Pink colour, some ground nuts, ground black pepper, paprika and chaman (fenugreek). If you don’t have these spices or you don’t like them, you can get by with just onions. Let's get back to the cabbage filling. Its peculiarity is that the cabbage is chopped very thinly and is not subjected to preliminary heat treatment. The taste of the pie is different from what it would be like if we had first stewed the cabbage until soft.

Finely chop the cabbage, add salt and rub with your hands. The cabbage will settle and decrease in volume. Mix it with a dressing of onions, nuts and spices.

Products (for three pies):

6 . Ossetian pumpkin pie – “Nasjin”

Filling for Ossetian pumpkin pie – pale but tasty

Another Ossetian pie with vegetable filling. Here we also just grate the pumpkin on a coarse grater and add a dressing of stewed onions, spices and nuts. Of course, it’s better to take a bright orange pumpkin. I didn’t have one like this, it was pale, but the taste was not bad. If the pumpkin is very juicy, you can squeeze it a little so that the filling does not turn out liquid. This type of cake is difficult to shape and may burst during baking.

Products (for three pies):

• Pumpkin – 1 kg
• Onion – 3 pcs.
• Vegetable oil -120 ml
• Ground nuts – 50 g
• Black pepper – 0.5 tsp
• Paprika – 1 tsp.
• Salt – 1.5 tsp (to taste)

7. Ossetian bean pie – “Kadurjin”

Another filling for Ossetian pie, which I really like. This is a bean filling. The filling is also vegetable, quite suitable for Lenten pies. But, as you understand, the beans need to be prepared first. We do this in the same way as when preparing a lean bean roll. (Details) Soak beans (preferably white) for several hours, rinse and boil until soft. Pass through a meat grinder or beat in a blender, add a dressing of stewed onions, spices and nuts. Salt to taste. A pie with this filling has a pronounced nutty taste with a hint of spice and simply melts in your mouth.

Products (for three pies):

• Beans (dry) – 1.5 cups
• Onions – 3-4 pcs.
• Vegetable oil -120-150 ml
• Ground nuts – 50-100 g
• Black pepper – 0.5 tsp
• Paprika – 1 tsp.
• Hot red pepper, chaman, basil - to taste and desire
• Salt – 1-1.5 tsp (to taste)

For Lenten pies, I advise you to make the proven and dearly loved Lenten yeast dough:

• Flour – 5.5 -6 glasses of 250 ml volumes
• Dry yeast – 2 packets
• Warm water (or potato broth if you are making potato filling) – 0.5 l
• Refined vegetable oil – 1 cup
• Sugar – 3 tbsp. spoons
• Salt – 1 teaspoon.

Please note that this dough contains an increased amount of yeast. The dough should be very, very soft. Mix very thoroughly and let rise once. This is a very quick dough and very versatile for me. During Lent I make pies from it, pizza (also lean with tofu cheese), and even bagels with poppy seeds for tea.

This is our excursion today into the world of delicious and varied Ossetian pies.

Of course, Ossetian pies are also baked with other fillings. I've met many bakeries that make pies to order. The menu includes pies filled with fish, chicken and mushrooms. There are sweet pies - with fruits and berries. Time does not stand still, and demand dictates supply. Simply, I talked about the fillings that I make myself. My Ossetian grandmother taught me the secrets of their preparation a long time ago, and I share them with you with pleasure and hope that they will be useful not only to me.

Bon appetit and success in the kitchen!

Traditionally, flat Ossetian pies are made with a diameter of 30 - 40 mm and a height of no more than 2 cm. The thickness of the dough of a real Ossetian pie should be minimal, and the abundance of filling should be maximum.

By the way, Ossetian pies come in both round and triangular shapes. Several centuries ago, these pies were made exclusively from unleavened dough. Currently, there are many more recipes for Ossetian pies, since many housewives have adapted the classic recipe for home cooking. And increasingly, recipes for Ossetian pies are made from yeast dough.

A variety of fillings are added to Ossetian pies: meat, cheese, potatoes, cabbage, beans, mushrooms, wild garlic and even cherries.

For homemade Ossetian pies, according to an adapted recipe, we will prepare two fillings from meat and potatoes. We will prepare the dough according to the simplest recipe. By the way, you can choose the dough recipe for Ossetian pies to your liking (see recipes below).

Ingredients:

For three meat pies and two potato pies, about 30 cm in diameter.

dough:

Milk - 250 ml

Oil - 50.0 ml (2-3 tbsp)

Yeast - 9.0 g

Flour - 600 g

Salt - 1 tsp. no slide

Sugar - 1 tbsp. l.

Butter - 100 g (for greasing the top of the pie)

meat filling:

Meat (beef + pork, 2/1) - 350.0 g

Onion - 1 piece

Spices: salt, ground black pepper

potato filling:

Potatoes - 3-4 medium sized pieces

Cheese - 100 grams

Greens (dill, green onions, parsley) - 10 grams

How to cook Ossetian pies

1. Add sugar, yeast, salt and butter to warm milk. Add 4/5 flour to the mixture and knead a moderately dense dough. Place the dough for an hour and a half warm place.
2. Boil peeled potatoes in salted water. Remove from the water, mash with a masher, add herbs and shredded cheese. Mix everything.
3. For the meat filling, meat and onions must be passed through a meat grinder, placing a grid with large holes on it. You can chop everything with a knife. Salt and pepper the meat filling to taste.

4. When the dough and fillings are ready, you can begin to form round Ossetian pies.
5. Divide the dough into five parts.
6. Roll out flat cakes from each part.

7. Add the filling.

8. Seal the edges.

9. Turn seam side down and roll out as thin as possible.

10. Bake the pies in the oven for 25 minutes.
Place a piece of butter on each Ossetian pie.

Delicious Ossetian pies are ready

Bon appetit!

Ossetian pies recipes

Ossetian pie is a real hearty food for the inhabitants of Ossetia, which fully reveals the culinary abilities of the housewife who prepared this dish. It is believed that the thickness of the dough layer determines how experienced the housewife is. The thinner the layer, the more agile the housewife; the thicker, the younger and more inexperienced.

Ossetian pie is a thin layer of dough, inside of which you can find quite a lot of filling, covered with the same layer of dough on top. Filling, meat, cabbage, cheese, mushrooms, cherries, potatoes and even beet tops, which do not stick out from the dough, they are neatly hidden, and make the dish juicy, rich and very tasty.

Ossetian pie recipe with cheese

• Warm water – 1 glass.
• Yeast (dry) – 1 teaspoon.
• Flour – 300 grams.
• Granulated sugar – 1 teaspoon.
• Salt - half a teaspoon.
• Vegetable oil – 3-4 tablespoons.

• Fat cottage cheese – 150 grams.
• Cheese cheese – 150 grams.
• Goat cheese – 150 grams.
• Parsley and green onions - half a bunch each.

Dissolve yeast, add salt and sugar. Then sift the flour, mix, add butter. Mix well until the dough becomes homogeneous and elastic, leave for an hour. warm place.

Finely chop the greens, mash and grate the cheese, add salt, mix well, divide into three Ossetian pies. Divide the dough into three parts in the same way. Roll out each piece, put the filling inside, cover with a second layer of dough on top, and seal. The Ossetian pie turns out completely closed, you can grease the top with yolk, and bake for 30 minutes at 200 degrees.

Ossetian pie recipe with meat

• Yeast dough.
• Meat (beef and pork) – 500/200 grams.
• Garlic – 5 cloves.
• Onions – 2 pieces.
• Butter – 100 grams.
• Black pepper – 0.5 teaspoon.
• Red hot pepper - 1 piece.
• Salt.
• Meat broth – 150 grams.

Grind the meat through a meat grinder or food processor, along with garlic and onions. Mix everything well better with your hands, salt and add pepper. Finely chop the hot pepper, add to the filling and mix well again. Pour 5 tablespoons of broth here and mix. Place in the refrigerator for an hour.

Divide the dough into 3 parts, as well as the filling. Roll out a thin layer of the “sole” of the pie, apply minced meat, cover with a second layer, and make a flat cake. Place in the oven for 25 minutes at 220 degrees, after cooking the top of the hot Ossetian pie, grease it well with butter.

Ossetian pie recipe with potatoes

• Potatoes – 0.5 kilograms.
• Ossetian cheese, you can use Brynza - 0.5 kilograms.
• Butter – 80 grams.

• Water – 1 glass.
• Flour – 800 grams.
• Yeast (dry) – 5 grams.
• Milk – 280 grams.
• Vegetable oil – 5 tablespoons.

We make a mixture of vegetable oil, milk and boiled water (40 degrees). In a separate bowl: yeast and flour. Pour in the dry ingredients, dissolve well, mix and make an elastic dough, leave for 1 hour in a warm place.

Filling: boil and mash the potatoes until puree, add salt. Grind cheese or feta cheese through a grater. Mix potatoes and cheese, add a little milk. Divide the dough and filling into 3-4 parts, form pies, grease with butter, and place in the oven for 20 minutes at 220 degrees.

Ossetian pie recipe with herbs

• Yeast dough.
• Suluguni – 200 grams.
• Feta – 100 grams.
• Green onions – 1 bunch.
• Dill - half a bunch.
• Basil - half a bunch.
• Butter – 70 grams.
• Sour cream 20% – 150 grams.

Finely chop the greens and grind the cheese through a meat grinder or blender. Mix greens with cheese. Add full-fat sour cream and mix again. Divide the dough into three parts, as well as the filling. Forming pies. We hide the filling inside, on top, coat the part that covers the pie well with butter. Preheat the oven well, leave the pie for 20 minutes at 220 degrees.

Ossetian pie recipe with kefir

Kefir dough:

• Kefir (more than 2.5%, preferably 3 and above) – 2 cups.
• Yeast (dry) – 7 grams.
• Flour – 600 grams.
• Salt - half a teaspoon.
• Sugar – 1 teaspoon.
• Sour cream – 3 tablespoons.
• Egg – 1 piece.

• Green onions – 1 bunch.
• Mushrooms – 400 grams.
• Egg – 2 pieces.
• Goat cheese – 300 grams.

Mix the ingredients for the dough, in the end it will be fluffy, elastic, rise in 1 hour, in a warm place, covered with a towel. In the meantime, you can prepare the filling: finely chop the onion, wash and peel the mushrooms, cut into small squares, sauté the onion and mushrooms. Boil the eggs and chop them with a fork or grate them on a fine grater. We grate the cheese in the same way. But on a coarse grater.

The dough should be divided into 4 parts, as well as the amount of filling. Form pies, add filling and close top layer test. The top of the flatbread can be coated well with butter, or vegetable oil, as well as egg yolk. Place in the oven for 20 minutes at 200 degrees.

Ossetian pie classic recipe

• Flour – 700 grams.
• Milk – 300 grams.
• Yeast (dry) – 5 grams.
• Salt - half a teaspoon.
• Sugar – 1 teaspoon.
• Vegetable oil – 4 tablespoons.
• Hot water – 100 grams.

Filling (Tsaharajyn - Ossetian pie with beet tops):

• Beet tops – 0.5 kilograms.
• Green onions - 1 large bunch.
• Dill – 1 bunch.
• Parsley – 1 bunch.
• Ossetian cheese (can be replaced with goat cheese or Feta cheese) – 500 grams.

Finely chop all the greens, salt well and mix. Grind the cheese and mix with herbs.

For the test you need to dilute in hot water and milk yeast, add salt and sugar, vegetable oil, sifted flour. As a result, the dough turns out elastic; it needs to be greased in a bowl with vegetable oil, then covered with a towel and left in a warm place for half an hour - an hour.

When the dough has risen, you need to divide it into 3 parts, form pies (put the filling on the bottom thin layer, cover the top with a second layer of dough, make a flat cake). Brush with egg yolk and leave for half an hour at 200 degrees.

Anyone who has been to Ossetia at least once will never forget the taste of Ossetian pies... And whoever has not been, take my word for it) Ossetian pies are not just sooooo tasty, but the most delicious:o)

Ossetian pie is a closed pie, for the preparation of which they use yeast dough and a variety of fillings from potatoes, meat, cheese, cabbage, mushrooms, etc.

According to tradition, it is customary to bake them in odd numbers (unless we are talking about a wake). A fairly common option is three pies in one baked product.

I offer you several recipes for preparing delicious Ossetian pies with various fillings.

Ossetian pies: kartofdzhin, ualibach, kabuskadzhin

Dough ingredients:

• 0.5 l. water or milk,
• 1 egg,
• 2 tsp. yeast,
• vegetable oil,
• flour, salt, sugar.

Filling ingredients: it all depends on what kind of pies you are going to make

We will make kartofjin, walibach, kabuskajin

• potato gin (200 grams of potatoes, 150 grams of cheese),
• ualibach (350 grams of cheese),
• kabuskajin (300-350 grams of stewed cabbage).

Preparation:
Knead ordinary yeast dough.
Heat the milk until lukewarm, add a little sugar and yeast. Let sit for a while until the yeast is completely dissolved. Next, add salt to taste, beat in an egg, add about 150 grams of vegetable oil. Add as much flour as the dough takes - about 600 grams, maybe less. Lubricate again vegetable oil and leave it to come.
To make the dough rise faster, place the pan in a bowl of hot water.

After an hour the dough should rise.

Let's change it slightly and let it rise again.
As a result, you should have about 1100 grams of dough, which should be enough for 3 pies.

While the dough is rising, prepare the filling.
A little about cheese. You need homemade cheese (in Ossetia it is called “Ossetian”). The cheese should not be salted, or very lightly salted.

Potato gin.
Boil the potatoes, cool and grind through a meat grinder with cheese. If necessary, add some salt, but it’s better not to over-salt, otherwise it won’t be tasty!

Ualibach.

Grind the cheese and also taste for salt (to taste).

Kabuskajin.
We stew the cabbage in the usual way, salt it and pepper it. The pepper should feel good. Those who like it spicy can add a little finely chopped capsicum.

For one pie we need the same amount of dough and filling (it turns out 350 g of dough and 350 g of filling).
Sprinkle the table with flour. Divide the dough into 3 parts and let it rise a little.
Lightly press our dough balls and put the filling on them.

Carefully gather the dough around the filling into a bag. Carefully pinch and leave to stand for a while.

Carefully transfer to a baking sheet and make a hole in the middle of the pie.

Well, put it in an oven preheated to 200 degrees.
The cake bakes very quickly. As soon as our pie begins to brown, take it out and grease it with butter.
This is what we should get:

Kabuskajin

Kartofgin

Walibach

NOTE: Walibah (cheese pie) should be baked first, as the cheese may leak and tear the dough even before you place it in the oven.
stranamam.ru/post/2190946/

And one more recipe with three different fillings - with cheese (walibah), with meat (fidjin) and with mushrooms (zokojin).

Ossetian pies: fidzhin, ualibach, zokodzhin

Ingredients:

For the test:

• flour 800 - 850 gr
• water - 500 gr
• yeast - 1 sachet
• sugar - 1 tbsp. l.
• a pinch of salt

Cheese filling:

• Adyghe cheese - 500 gr.
• greens (if you have them, you can add them; if not, you can do them without them).

Meat filling:

• minced meat - 300 gr
• onion - 2 large heads
• garlic - 2-3 cloves.
• Adyghe cheese - 100 gr
• salt to taste.

Mushroom filling:

• mushrooms (oyster mushrooms or champignons) - 500-600 g (they boil down greatly when frying)
• Adyghe cheese - 100 gr.
• vegetable oil for frying
• salt to taste

Butter - for greasing finished pies.

Preparation:

In a separate bowl, mix warm water, yeast, sugar and set aside for 5-10 minutes so that the yeast dissolves.

Sift the flour into a large bowl and add salt to it.

Gradually, adding in a thin stream, pour in the liquid mixture and knead the dough. Knead the dough about 100 times until it becomes shiny and elastic.
Grease a bowl with vegetable oil, place the dough in it, grease the top with vegetable oil, cover the bowl with a towel and leave in a warm place to rise for about 1.5 hours.

While the dough is rising, prepare the filling.

For the cheese filling- three coarse graters cheese. If the cheese is very soft, you can knead it with your hands or pass it through a meat grinder.

Set aside a little cheese, about 2 heaping tablespoons each, for the meat and mushroom filling. You can add greens to the cheese (green onions, dill, parsley, cilantro, etc.).

For the meat filling- mix minced meat, finely chopped onion, finely chopped garlic, set aside cheese and salt to taste.

For the mushroom filling- finely chop the mushrooms, put them in a frying pan, adding a little oil so that the mushrooms do not burn.

When the liquid has evaporated, add more oil, add salt and fry for 5-7 minutes. Let the mushrooms cool, then add the reserved cheese and mix.

After about an hour and a half, the dough should have increased in size by about 3 times.

You need to knead it slightly - at this stage there is no need to knead the dough much.

We leave it to rise a second time for about 40-50 minutes (the second time the dough rises a little faster).

Divide the dough into 3 parts.

Knead each part lightly in your hands and leave the dough to lie on a floured table for 5-10 minutes.

Preheat the oven to 250 degrees. Ideally, pies should be baked at a very high temperature - 270 or even 300 degrees, but not all ovens support this temperature. In the heating oven we also set to heat a frying pan with a diameter of 28-30 cm, in which we will bake the pies.
Sprinkle the table well with flour. We knead each part with our hands on the table into a circle with a diameter of about 20 cm, put the filling in the center (cheese - like a ball like a snowball, meat and mushrooms just in a heap).

Pinch the dough well on top.

And then we press the dough with the minced meat pinched into it with our hands to the size of the mold on which we are going to bake.

When the dough with minced meat has been stretched to the required size, take the heated frying pan out of the oven, carefully transfer the pie to the frying pan using a cutting board, and there, in the frying pan, press a little more dough to the size of the mold (be careful, do not forget that the frying pan is hot!).
Make a hole in the center of the cake with your finger so that steam can escape.
Place the dough in the oven to bake for 15-20 minutes (meat oven for 20 minutes, cheese and mushroom oven - 15 minutes each), no more, otherwise the dough will begin to dry out.

At a temperature of 300 degrees, the cake is baked for 10-12 minutes, at 270 degrees - 12-15 minutes. Adherence to this time is VERY IMPORTANT!
While one pie is baking, we prepare the next one on the table. When the baking cake is slightly browned on top, take it out and transfer it to a plate. Place the next one in the pan and put it in the oven.

While the pie is hot, brush the top with butter to make the crust soft.

Our delicious Ossetian pies are ready!

alimero.ru/blog/recepti/4833.html

I had to tinker with the pies, but their taste is worth it!

Cited
Liked: 9 users

Known since ancient times. They are made with a wide variety of fillings. Previously, only unleavened unleavened dough was used to prepare them, but over time their recipe has changed slightly. Let's find out with you how to prepare dough for Ossetian pies.

Dough recipe for Ossetian pies

Ingredients:

• vegetable oil – 3 tbsp. spoons;
• instant yeast – 7 g;
• flour – 500 g;
• kefir – 500 ml;
• fine salt - a pinch.

Preparation

Lightly heat the kefir and sift the flour with fine salt. Then we throw the yeast into the kefir, add a few tablespoons of flour and leave the dough for about 15 minutes. After that, carefully pour it into the flour and knead the stiff dough. Cover it with a towel and leave for 1 hour in any warm place. Knead the suitable dough for Ossetian kefir pies thoroughly and cut into 3 parts, forming balls. Leave the preparations for another 30 minutes, and in the meantime prepare any filling.

Yeast-free dough for Ossetian pies

Ingredients:

• flour – 2 tbsp;
• fresh milk – 0.5 tbsp;
• egg – 2 pcs.;
• – 1 teaspoon;
• spices.

Preparation

Sift the flour and pour it into a heap on the table with a depression in the middle. Mix the eggs with olive oil and gradually add warm milk. After this, pour the resulting mixture into flour and carefully knead the dough. When it becomes elastic, form a ball, wrap it in a damp towel and leave for half an hour. After the time has passed, roll out the dough with a rolling pin and proceed to preparing pies with any filling.

Dough for Ossetian pies

Ingredients:

For the dough:

• instant yeast - 1 teaspoon;
• white sugar – 1 teaspoon;
• flour – 1 teaspoon;
• milk – 1 teaspoon.

For the test:

• kefir – 250 ml;
• flour – 600 g;
• milk – 150 ml;
• butter – 30 g;
• fine salt - to taste.

Preparation

Pour dry yeast into a small glass, throw in a little flour, sugar and pour in warmed milk. Mix everything thoroughly and leave the dough to rise, placing it in a warm place. Sift the flour into another bowl, add room temperature kefir, milk and add melted butter. Then throw in a pinch of salt, add the appropriate dough and knead a plastic, homogeneous dough that does not stick to the walls of the dish. After this, wrap it in film and leave for 2 hours. Without wasting time, we prepare any filling for the Ossetian pie at your discretion.

In contact with

Classmates

Ossetian pies - general principles and methods of preparation

Ossetian pie is a closed pie, for the preparation of which they use yeast dough and a variety of fillings from potatoes, meat, cheese, beet leaves, pumpkin, berries, cabbage, wild garlic, zucchini, etc. This is a traditional dish of Caucasian cuisine, which today is completely It is rightfully considered part of the culture of a great people and its pride.

The process of baking Ossetian pies cannot be called complicated, however, it requires a certain skill from the housewife. It is noteworthy that in Ossetia, baking such pies has always been considered an exclusively women’s task. Pies that have a thin layer of dough and a rich, juicy filling are considered to be good and successful. Pies with a thick layer of dough are given out in Ossetia either by an inexperienced or simply incompetent housewife.

If we talk about general principles and the technology for preparing Ossetian pies, they are the same throughout Ossetia, and we will tell you about them directly in the recipes. Although, of course, every housewife has her own secrets for preparing Ossetian pies. From general rules It can be emphasized that the volume of dough in such a pie should be equal to the volume of filling. Next, the dough for Ossetian pies is cut without a rolling pin, only with the help of your hands. Maybe that's why they turn out so tasty and very homemade? Ossetian pies are also good because if the pie is not eaten at one time, then it can be reheated later, and this will not affect its taste in any way.

As we have already said, traditional Ossetian pies can have a variety of fillings, but it is customary to bake them in odd numbers, unless we are talking about a funeral or wake.

Ossetian pies - food preparation

For successful preparation of Ossetian pies great importance It has good quality flour and yeast, only under this condition will you get a soft and fluffy dough. The flour should be sifted several times so that it is saturated with oxygen and the dough “fits” well.

Most recipes for Ossetian pies use cheese. Of course, according to the classic recipe, Ossetian cheese should be used, but you can use feta cheese, feta, Adyghe or other pickled cheese instead. It is either cut into small pieces or crushed in a blender.

The filling for fydchin, an Ossetian meat pie, is usually made from beef. Previously, meat was manually cut into very small pieces, but now it can simply be passed through a meat grinder.

As for the other numerous filling components for Ossetian pies, in particular vegetable ones, they are prepared in the same way as for other pies: peeled, washed, finely chopped and, if required by the recipe, stewed or fried in sunflower oil.

Ossetian pies - the best recipes

Recipe 1: Ossetian potato pies

You can only use potatoes as a filling for this pie, but if you add it with pickled cheese or feta cheese, the dish will be more juicy and aromatic. Ossetian pies with this filling are called Kartofdzhyn, and they are among the most popular.

Ingredients:

for test:

1 kg flour;
700 gr. milk;
100 gr. sour cream;
50 gr. sunflower oil
50 gr. yeast (dry);
1 tsp. Sahara;
salt to taste.

For filling:

1 kg of potatoes;
150 grams of feta cheese or pickled cheese;
salt to taste.

Cooking method

1. Having mixed the flour with yeast, salt and sugar, pour in warm milk, knead the soft dough and, putting it in a warm place, wait until the dough rises. After this, knead it, knead it well and put it in a warm place for another forty minutes.

2. While the dough is rising, boil the potatoes and mash them. Then mix it with grated cheese, sour cream, butter, add salt if necessary and mix the filling thoroughly.

3. Dividing the dough into equal pieces (about the size of a fist), form each into a flat cake.

4. Having placed the filling in the middle of the flatbread, we collect the dough over it with a bag and pinch it. Then, gently patting it with your palm, we flatten the resulting cake into a flat cake. Then carefully turn it over and also level the other side. You need to leave a small hole in the center of the resulting cake so that steam can escape.

5. Transfer the pie to a baking sheet, brush it with egg and bake for about 20 minutes; once ready, grease it with butter.

Recipe 2: Ossetian meat pies

Ossetian meat pie, fydchin, is rightfully considered one of the most festive Ossetian dishes. When preparing it, it is important to make sure that the minced meat is neither too fatty nor lean, then it will turn out juicy and incredibly tasty.

Ingredients:

for test:

500 gr. whey or milk;
800 gr. flour;
1 p. yeast (dry);
1 tsp each salt and sugar;
a third of a glass of vegetable oil;

For filling:

700 gr. minced meat;
1 onion;
2 cloves of garlic;
a third of a glass of broth;
salt and black pepper to taste.

Cooking method:

1. Prepare the dough by mixing 70 g. warm water with yeast, a tablespoon of flour, 1 teaspoon of sugar and placing it in a warm place. After foaming the yeast, mix the resulting dough with flour, warm whey and salt in a bowl, add sunflower oil at the end of the kneading. We also place the prepared dough in a warm place until it rises (about an hour).

2. Prepare the filling: salt the minced meat moderately, pepper it, then mix it with finely chopped onions and garlic, and knead everything well with your hands. But it will be ready for baking fydchin only after it has stood for half an hour and the meat has been soaked in spices. To make the filling juicy, pour broth into the minced meat.

3. When the dough has risen, we divide it into 3 parts and form them into pies. You can do this in the traditional way for Ossetian pies, described in recipe No. 1, or you can do it as follows. We divide each piece of dough into two parts, unequal in size. From the larger one, we form a cake with our hands, no more than 5 mm thick, so that it is slightly larger than the size of the mold. We transfer it into a greased form, so that the dough extends beyond the edges of the form, and spread the minced meat on top. From the second piece of dough we make an even thinner cake, up to 3 mm thick, cover the minced meat with it and tightly connect the edges of both cakes (you can run a rolling pin along the edge of the mold to remove excess dough). We make a hole in the middle through which steam will escape.

4. Then place the pies in a well-heated oven and bake until browned. Lubricate the finished products generously with butter.

Recipe 3: Ossetian pies with stewed cabbage

This type of pies, kabuskajin, is also quite popular. The filling for it is prepared quickly, but in order to make the pie tastier, it is better to let the excess sunflower oil drain from the finished cabbage.

Ingredients:

for test:

200 gr. warm water;
1 kg flour;
200 gr. kefir or milk;
0.5 cups sour cream;
30 gr. yeast (fresh);
1 tbsp. l. Sahara;
1 tsp. salt;
100 gr. sunflower oil.

For filling:

500 gr. cabbage;
2 onions;
50 gr. ground walnuts;
thyme and salt to taste.

Cooking method:

1. Having dissolved sugar with yeast in a glass of warm water, wait until the yeast foams, then add kefir (milk), sour cream and mix.

2. After pouring the flour into a large bowl and making a deep hole in it, add the salt and yeast mixture there. Then, stirring, gradually add flour until you get a soft dough that slightly sticks to your hands.

3. Move the resulting piece of dough into another bowl, in which vegetable oil is poured, and, having rolled it there, leave it for about an hour to rise.

4. For the filling, finely chop the cabbage and simmer it with onions and spices until soft.

5. Divide the dough into pieces approximately the size of a fist (you should get about 5 pieces), carefully roll each of them in flour and leave for 15 minutes to proof.

6. Laying each piece on a table sprinkled with flour, kneading it with your hands, make a small cake. Place the filling in the center of the flatbread and, lifting its edges above the filling on one side, gradually gather it in a circle, pinching it together.

7. Then carefully level the resulting “bag” into a flatbread, turn the product over with the seam down and gently pat it on the flatbread, trying to evenly distribute the filling inside the dough so as not to tear it. Make a hole or several sharp cuts in the middle of the cake (to allow steam to escape).

8. Transfer the pie to a baking sheet, brush it with egg and bake until it is golden brown. Then generously grease the finished pie with butter to make it softer.

Ossetian pies - useful tips from experienced chefs

You can bake Ossetian pies in the oven or in a frying pan. When baking in a pan, the cake should not be covered until it is inverted.

When baking an Ossetian pie in the oven, you must first place it on the lower level of the oven. When its lower surface is slightly baked and stops sticking to the pan, the pie should be transferred to the upper level.

If you notice that the cake is puffed up too much, you can gently prick it with a fork to prevent it from cracking and leaking juices.

If desired, Ossetian pies can be fried in a frying pan like regular pies, and the finished products do not need to be greased with butter.

More recipes for pies and pies

• Pie bombs
• Pie dough
• Fried pies
• Puff pastries
• Meat pies
• Kefir pies
• Pies with egg
• Pies with apples
• Pies with cabbage

• Manna
• Snack pie “Guests on the doorstep”
• Fish pie
• Mushroom pie
• Jellied pies
• A pie with cabbage
• Layered pie with chicken
• Meat pies
• Meat and potato pie
• Puff pastry pie with meat
• Ossetian pies
• Blueberry Pie
• Pie with apples
• Cherry pie
• Raspberry Pie
• Kefir pie
• Pie with berries
• Pie with jam
• Currant pie
• Chocolate pie
• Lemon pie
• Sponge cake
• Chicken pie
• Pumpkin Pie
• Charlotte recipes
• Charlotte with apples in a slow cooker
• Charlotte with cherry
• Charlotte with strawberries
• Charlotte with apples step by step recipe with photo
• Charlotte with apples in the oven
• Lush charlotte with apples
• Charlotte on kefir

Cookies and Brownies Recipes

• Potato cake
• Shortbread
• Chocolate cookies
• Oat cookies
• Ginger cookie
• Fortune Cookies
• Custard cakes

Even more interesting recipes you can find it at home page Cooking section

The history of a unique Ossetian pie recipe

Today we have unusual recipe Ossetian pie, it differs in that it was invented a simple person, and does not apply to folk ones. The author is real Ossetian Alma Kulieva. This chef works in a St. Petersburg cafe, during her work as a culinary specialist she invented many amazing recipes, among them you can find a method of cooking according to a recipe that she has been using since childhood. In this article we will tell you, dear readers, what her signature secret is, describing it step by step and accompanied by a photo.

The pie itself is divided into eight parts, the average cooking time is only one hour. This is quite small, which gives a tangible advantage compared to others, where it takes one and a half, or even two hours to manufacture. The complexity of preparation is low, which means that both a teenager and a person can repeat it, without special knowledge of cooking.

I would like to note, firstly, that Ossetian pies have a peculiar difference in the taste of the dough from. The main difference is the complete absence of milk; this product should not be consumed cold. To better experience the full flavor that the cook wanted to convey, it is better to reheat it.

In the homeland of these pies, in Ossetia, housewives make them in ovens, where the baked goods are heated to high temperature, sometimes it reaches 300 degrees. Mainly cheese, meat, and various greens are used. But you can and should be creative with ingredients. It has been mentioned more than once in our articles that most often three pies are served on the table. It is a symbol of the past, present and future. The shapes come in a wide variety of shapes and may differ in holes, fluffiness and filling.

Ingredients for Ossetian pie recipe

For the test

• Sugar - 50 grams;
• Wheat flour - 500 grams;
• Water - 1.5 liters;
• Salt - 60 grams;
• Live yeast (recommended) - 50 grams

For filling

• beef brisket (recommended) - 450 grams;
• Garlic - half a head;
• Onions - 1-3 onions (depending on size)

How to cook Ossetian pie according to Alma Kulieva’s recipe

What is Ossetian pie? This is a very tasty national dish. The pie always has the shape of a circle. Perhaps it symbolizes the sun. After all, when prepared correctly, baked goods turn out warm, aromatic and sunny.

The dough for Ossetian pie can be different. Having found your ideal recipe, you can experiment with fillings.

Varieties of Ossetian pies

Fillings for Ossetian pies can be very different, which means there are a lot of options for preparing pies. The most popular types are:

1. Pie with Ossetian cheese. It resembles khachapuri.
2. Ossetian and with cheese - the most common and everyday option.
3. Ossetian and chicken - French version.
4. Ossetian meat pie is the most nutritious and satisfying.
5. Ossetian pie with herbs. To prepare it, different greens are used: from parsley with onions to spinach.
6. Ossetian bean pie is a more vegetarian option.
7. Ossetian pie with fresh pumpkin is the brightest and sunniest.
8. Ossetian and many other options.

Dough for Ossetian pies

Let's first figure out what kind of dough to prepare for the Ossetian pie. There are quite a lot of recipes. However, in our opinion, the most correct one is yeast, if, of course, you have time to tinker with it. This dough is made on dough. It is very pliable and soft, but holds its shape remarkably well. Real Ossetian pies are made with this kind of dough. They call it long. This name means that it is stored well in the refrigerator for a long time. It is quite possible to knead it in advance, and bake the pies themselves after some time. It is very convenient and practical. In addition, this makes it possible to always prepare fresh pies for lunch or dinner, rather than storing previously baked ones.

For the dough you need the following ingredients:

1. Flour - 1 tsp.
2. Dry yeast - 1 tsp.
3. Sugar - 1 tsp.
4. Milk - 50 g.

Yeast must be mixed with flour and sugar. Pour warm milk into the dry mixture, mix and place in the warmest place, wrapped in a blanket. Let's wait until the foam grows.

For the test itself you will need:

1. Warmed milk - 100 ml.
2. Kefir - 260 ml.
3. Opara.
4. Flour - 0.6 kg.
5. Salt.
6. Butter - 40 g.

Sift the flour into a large bowl, such as a bowl. Make a hole in the middle and pour in the dough, melted butter, the rest of the milk, salt, and kefir. Mix it all very thoroughly, cover it with a new towel and place it in a place where the dough can rise quickly. You can even wrap the dishes in something warm. The fact is that the rate of rise directly depends on the temperature. On average it will take one to two hours.

Native Ossetian dough

We would like to tell you about one more recipe. The dough based on it is prepared a little easier, and the pies turn out so tender that you begin to believe that there is nothing more delicious in the world...

Ingredients:

1. A tablespoon of sugar.
2. Salt - 1 tsp.
3. Dry yeast - 2 tsp.
4. Vegetable oil - 3 tbsp. l.
5. A glass of milk.
6. One and a half glasses of water.
7. Flour - 4 cups.

First, make a light dough by mixing half a glass of warm water with dry yeast, sugar and a few tablespoons of flour. When the first bubbles appear, pour the dough into a bowl and add more warm water and the same milk. Mix all the ingredients. And begin to slowly add flour, kneading a fairly liquid dough. The process itself will take us at least ten minutes. At the very end, add vegetable oil. Mix again and level the surface. Next, cover the dough with a towel and let it rise.

Ready dough should double in size and become elastic. But it will still stick to your hands. Don't rush to stir in the flour. The dough should be light. It needs to be divided into three parts and, well dusted with flour, the pies themselves must be formed.

Fillings for Ossetian pies

You can put anything into an Ossetian pie. These can be vegetables, fruits, herbs, nuts. The most important thing is to follow the basic rule: the pie should have twice as much filling as dough. And this is an unchangeable rule. An interesting fact is that Ossetians name their pies depending on the filling. Each pie has its own name. They are all very tasty and worth trying.

Ossetian pie with potatoes and cheese

There are many options for preparing this filling. In general, every housewife cooks in her own way, observing the necessary proportions. We want to talk about how to cook traditional Ossetian. This is, so to speak, a basic recipe, and you can make your own adjustments. You can take different types of cheese and experiment with spices. There is room for your imagination to run wild here. So, how Ossetian preparations are made step by step is in front of you.

Ingredients:

1. Three potatoes.
2. Ossetian cheese - 0.5 kg.
3. Milk - 1/3 cup.
4. Pepper and salt are added solely to taste.

Has a pronounced salty taste. Cut it into cubes and put it in water to soak for several hours. Then drain the liquid and mash the cheese with your hands or a fork.

Boil the potatoes in advance, drain the liquid and prepare mashed potatoes. Mix cheese with potatoes, add milk and mix thoroughly. If necessary, add salt and pepper. Now the filling is ready. Next, from the dough we form an Ossetian pie with potatoes and cheese.

Filling with cheese and beet tops

You may be a little surprised by such an unusual filling. In fact, it does not have any interesting and bright taste. Rather, it is a little neutral. But its value lies in the microelements and vitamins contained in it. Combining together, cheese and tops turn into a magnificent juicy filling that you will certainly love.

Ingredients:

1. Ossetian cheese (salted) - 270 g.
2. Beet tops - 270 g.

Fresh tops are thoroughly washed under running water and then lightly dried. We collect it in bunches, cutting off the cuttings. We chop the greens themselves very thinly. Makes a large bowl of chopped leaves. They need to be lightly pressed with your hands.

The cheese is grated coarsely and added to the greens. All ingredients are mixed. Now the filling is ready. Then you can fill the pie with it. As you can see, Ossetian pies are not difficult to prepare at home.

Greens and potatoes for filling

Delicious Ossetian pies are made with potato and herb filling. By the way, greens in this case are the main and main component.

Ingredients:

The greens must be washed well, then dried and chopped, removing the cuttings. Next, mix the puree with herbs, adding ground pepper, salt, and other spices. The filling is ready.

Pumpkin and cheese filling

This filling is not prepared as often as other options. But believe me, once you try this pie, you will want to make it again.

Ingredients:

1. Peeled pumpkin - 250 g.
2. Ossetian cheese - 250 g.
3. Pepper and salt.

Grind the cheese and pumpkin and mix. Here, in fact, our filling is ready. It is very tasty on its own, and when combined with the aromatic dough, the taste is simply divine.

Ossetian pie with veal

Veal makes a wonderful juicy filling. To prepare it you will need three hundred grams of tenderloin and three large onions. You can add herbs and garlic.

How to assemble a pie?

The dough should be divided into 3-5 parts. Each ball is placed on a table sprinkled with flour and kneaded into a circle with your hands. The filling is placed in the center. Let us remember the basic rule, which states that there should be a lot of filling. Next, you need to collect the dough in the form of a kolobok, pull its edges to the center and interlock them. You will get a kind of ball. It needs to be turned upside down and placed on a baking sheet with parchment, kneading it into a flat cake with your hands.

It's not as easy as it might seem. Real craftsmen do this in such a way that the ratio of the thickness of the dough and filling throughout the entire volume of the pie is the same. You can learn this only by gaining experience. The pie should look like a circle. You need to make a hole in the center so that steam can escape and the dough does not burst.

Bakery

A real Ossetian pie is baked in an oven over coals. To do this, use a special round cast iron mold. It is clear that we do not have such an opportunity. When cooking at home, bake the pie in a conventional oven on a baking sheet. The process itself will take about fifteen minutes, only the oven should be well heated to two hundred degrees. The finished pie is generously greased with butter. A puddle of oil should form around each circle. This will give an indescribable taste to the baked goods. The resulting cakes are piled up one on top of the other. They are served on the table in just such a mound, pre-cut into portions. Traditionally, people eat the pie with their hands.

Instead of an afterword

Pie is business card throughout Ossetia. Once you try this miracle, you will love it forever and understand why Ossetians are so sensitive to pies. After all, the history of this dish goes back centuries...

In general, in Ossetia, a good housewife is considered to be one who knows how to bake wonderful pies. It is for this reason that girls are taught this art from early childhood. Mental attitude and purity of thoughts are also of considerable importance in cooking.

The main products of Ossetian cuisine are meat and Ossetian cheese. And the most respected dishes are pies.

The pies are filled with potatoes, pumpkin, cabbage, wild garlic, beet tops, meat, cheese. On major national and family holidays, three pies are served on the table. And next to them are three ribs from a sacrificial animal.

This is a symbol of the three elements - earth, water and sun. One pie with meat, the second with potatoes, the third with beet leaves and cheese. Ossetian cheese is made from goat, sheep, buffalo, cow's milk or a mixture of them. An essential component of cheese is rennet. This is the washed and dried part of the stomach of a calf or lamb. Nowadays, rennet is often replaced with pepsin. You can buy it in a store or pharmacy. Sour cream or even yogurt at room temperature is poured into lukewarm milk and pepsin is dripped in.

If it is in tablets, the tablets are pressed first. Place the dishes in a warm place for an hour or two. A cheese curd forms. They cut it into pieces and wait for it to settle.

The mixture is slightly heated. Use a large wooden spoon to scoop out the clots, and the rest through a cotton cloth. Place the cheese on a cloth in a colander and place it on a wire rack over a basin. On the 5th day the cheese will ripen. Cheese whey also comes into play. The cheese whey dough turns out very tasty. There are a lot of fillings in Ossetian pies, but the pie itself is thin.

Thick dough is a bad housewife.

In order to prepare three Ossetian cheese pies, you will need: flour - 7 cups milk - 2 cups kefir or whey (especially cheese) - 1 cup dry yeast - 2 tbsp. sugar - 1 tsp. salt - half tsp. Ossetian cheese - 1 kg vegetable oil - 1 tbsp. butter - to taste herbs - to taste

How to cook three Ossetian pies with cheese:

1. Sift the flour. Pour milk, kefir or whey (at room temperature) into it. Add yeast, salt, sugar. Knead the soft dough.

2. Mash the cheese. If it is low-fat, add butter to it. You can add greens.

3. Divide the dough into three parts. Roll each one thick. It will work out finer later. Place quite a bit of filling on each tortilla. Do not reach the edge by three centimeters. Gently stretch the edges of the cake. Gather the edges to make a circle.

Now use your hands to form a pie 1.5 cm thick. That's thin!

Remember about a good housewife?

4. Make a small hole in the middle of each pie.

5. Bake the pies on a greased baking sheet. First - on the lower level, then - on the upper level at 200 ° C until golden brown.

6. Grease the finished pies generously with butter. Ossetian pies are served in stacks of three. (Sun, earth, water). Each pie is cut into 8 pieces. Bon appetit!

Ossetian chicken pie

What you need to make Ossetian chicken pies:

flour - 400 g dry yeast - 1 tsp. egg - 1 pc. milk - 100 g kefir - 300 g butter - 30 g (preferably ghee) vegetable oil - 2 tbsp. sugar - 1 tsp. chicken (leg) - 800 g Ossetian cheese - 300 g mushrooms - 100 g onions - 3 pcs. carrots - 1 pc. cilantro - 1 bunch thyme - 1 bunch half a pod of red hot pepper black pepper - 6 peas salt to taste

How to cook Ossetian chicken pie:

1. Place yeast, sugar and a little flour in warm milk or water. As soon as the dough rises, pour in kefir at room temperature, melted butter, egg, salt and flour. Knead the dough. It should be elastic and mobile. Cover the dough with a cloth and place in a warm place for an hour to an hour and a half.

2. Boil the chicken. Add onion, carrots, hot peppers and peppercorns to the broth. Of course, you will then use the broth for the soup. But leave a few spoons. You will add them to the pie for richness.

3. Separate the meat from the bones and finely chop.

4. Fry onions with mushrooms. Add them to the chicken. Add herbs, cheese and 2-3 tablespoons of broth. Check for salt and mix well.

5. Divide the dough into three parts. Make thick flatbreads. Place a third of the filling on each. Gather the edges of the tortillas into a circle. Pinch. Now start kneading each ball from the middle to the edges to make a thin cake. Make a hole in it or cut the dough into a beautiful design.

6. Bake the pies on a floured or greased baking sheet. Bake on the lower level for 10 minutes. Another 10 are on average. Oven temperature - 200 °C.

7. Grease the finished pies generously with melted butter.

Bon appetit!

Ossetian pie with cabbage

Hospitality for Ossetians is more than a pleasant custom. A person who violates the laws of hospitality disgraces not only himself. The entire family and immediate namesakes were disgraced. If an enemy (blood member) came to the house and managed to say “I am your guest,” the law of hospitality fully applies to him. Protecting the guest from the attacks of his enemies is included in the concept of hospitality. The name of a mountaineer, distinguished by his special hospitality, becomes known far beyond the borders of his village. And, of course, the guest will be treated to Ossetian pies. By the way, only women bake pies. Putting your hands in the dough is humiliation for a man. Pies are baked with a variety of fillings. One of the fillings is cabbage with cheese.

In order to bake Ossetian pies with cabbage, you will need:

flour - 4 cup dry yeast - 1 tsp. sugar - 1 tsp. milk - 1 glass vegetable oil - 5 tbsp. cabbage - 900 g Ossetian cheese - 600 g (no Ossetian? Vary - feta cheese, Adyghe, Suluguni, local goat, etc.) butter (preferably melted) - for greasing the pies and put the melted one on the table - dip pies salt to taste

How to bake Ossetian pies with cabbage:

1. Dissolve yeast and sugar in a small amount of warm water. Add a handful of flour, stir well, wait until bubbles appear. Add more warm water up to 1 cup. Sift the flour in a heap. Pour the yeast and warm milk into the hole in the middle. The dough should be soft and moveable, so add a little more warm water if necessary. Knead the dough with your hands greased with vegetable oil. Cover with a towel and set aside in a warm place to rise.

2. Finely chop the cabbage, simmer it in a frying pan without a lid for 10 minutes. Stir. Add a little water and cover the cabbage with a lid. Simmer until the cabbage is soft.

3. Grate the cheese or simply shred it with your hands.

4. Combine cheese and cabbage. If necessary, add salt.

5. Divide both the filling and the dough into three parts. Roll out the dough a little. Place the filling in the middle. Gather the edges into a circle and pinch well.

6. Now start kneading the cake from the middle to the edges, turning it into a thin cake.

7. Make slits on the pie. Both for beauty and to let off steam.

8. Place the greased baking tray with the pies first on the lower rack of the oven at 220°C. In 10 minutes. You can pour a spoon or two of meat broth into the cut and raise the baking sheet to the middle level.

Another 10 minutes and the pie is ready. The reference point is “blush”. It’s good to have three identical pans or molds for baking Ossetian pies. Then press the pies into shape.

9. Grease the finished pies generously with melted butter. Ossetian pies are eaten with hands, dipped in melted butter.

Bon appetit!

Ossetian pie with mushrooms

Previously, pie dough was prepared using whey from Ossetian cheese. Now many housewives make dough with milk and kefir. And there was no yeast before. And what? Do you know many recipes that have not changed over time? Every housewife makes some kind of flavoring additives. Classics are classics, and creativity is creativity. (Sometimes creativity is greatly enhanced by the presence, or more often the absence, of any food in the refrigerator.)

In order to prepare Ossetian mushroom pie, you will need: wheat flour - 400 g dry yeast - 1 tsp. milk - 100 g sugar - 1 tsp. kefir - 300 g (or cheese whey) egg - 1 pc. Ossetian cheese - 300 g onion - 3 pcs. mushrooms - 500 g salt to taste vegetable oil butter, or melted butter

How to cook Ossetian pie with mushrooms:

1. Knead the dough. To do this, dissolve yeast in warm milk, add sugar and a handful of flour. When the dough bubbles, pour in kefir at room temperature and beat in the egg. Add flour and with your hands greased with vegetable oil, knead the dough. Cover the dough and place in a warm place to rise. Once it fits, knead it 1-2 times.

2. Boil the mushrooms and cool. Cut and fry with onions in vegetable oil. 3. Mix mushrooms with cheese.

4. Divide the dough and minced meat into three parts. Stretch each piece of dough a little and place the filling in the middle. Carefully gather the edges of the dough to form a ball and pinch the edges.

5. Gently knead the ball from the middle to the edge so that it turns out to be a fairly thin cake. You need to stretch the cake very carefully. The dough tends to tear. If you bake in a mold, equalize the shape. Grease a pan or baking sheet with oil or dust with flour. Make a hole on top. Of course, you can make a pie in a more conventional way, dividing each piece of dough into two unequal parts. More for the bottom cake, thinner for the top. Place the bottom flatbread on the pan, making sure to catch the edges. Top with minced meat, then the top flatbread. Roll it out with a rolling pin directly onto the frying pan and trim along the edges. Pinch figuratively.

6. Bake the pies at 200°C for 10 minutes first. at the lower level of the slab, then another 10 at the middle level.

7. Grease the pies with butter. Who likes ghee - ghee. Don’t forget: Ossetian pies are eaten with your hands. And they cut three together into seven parts.

Bon appetit everyone!

Ossetian potato pie

In order to prepare Ossetian potato pie, you will need: flour - 500 g yogurt or kefir - 250 ml dry yeast - 1.5 tsp. sugar - 1 tsp. vegetable oil - 1.5 tbsp. cottage cheese - 500 g Ossetian cheese (or, at worst, feta cheese) - 200 g potatoes - 6 pcs. melted butter - 100 g dill salt to taste

How to cook Ossetian potato pie:

1. First prepare the dough. Add yeast, sugar, yogurt or kefir (room temperature) to the sifted flour. Mix it all with some of the flour and let it ferment a little. Then add vegetable oil, salt and knead the dough. Your hands should also be lubricated with vegetable oil so that the dough does not stick to your hands. Cover the dough with a towel and set aside. The dough, like minced cutlets, can also be beaten on a table greased with oil. Both the dough and the minced meat become denser, but lighter.

2. Peel the potatoes, boil and mash.

3. Add cottage cheese and shredded cheese. Sprinkle with chopped dill. Add some salt. Mix everything well.

4. Divide the dough into three parts. Roll out each part lightly. Add the filling. Gather the edges of the cake and pinch in the middle. And now, from the middle to the edges, form a rather thin cake. Make a hole in the cake or cut a pattern.

5. On a greased or floured baking sheet, bake the pies at 200°C. First bake for 10 minutes. at the lower level, then another 10 at the middle level.

6. Grease the finished pie generously with melted butter. Cut three pies together into seven pieces. Don’t forget - Ossetian pies are eaten with your hands, dipping them in melted butter.

Bon appetit!

Ossetian pie with meat

In Ossetian cuisine, special respect is given to cheese and meat. The meat is most often boiled. It was cooked in large pieces or even as a whole carcass. Well, barbecue, of course. The meat for the barbecue was not marinated. Ossetians (Alans) eat pork. (They are Christians, not Muslims. True, there is also a Muslim minority in Ossetia). Seasoning for meat is garlic sauce or wild garlic in sour cream or broth. In our time, Ossetians have retained many of their table customs. The guest must be served three pies. Yes and on festive table Three pies are served. The number three symbolizes the sun, earth and water. But the Alans brought a lot to the culture. For example, previously they did not put fried foods (onions, carrots, tomatoes) into soup. And pies, the pride of the Ossetian people, used to be unleavened, made with water or whey from cheese. Now yeast, milk, kefir, margarine, and eggs are added to pies.

In order to prepare Ossetian meat pie, you will need:

lean meat (it is best to take beef, lamb and a little pork) - 1 kg onion - 150 g garlic - 4 cloves ground black and hot red pepper - to taste meat broth - half a glass oil for greasing pies - 90 g flour - 600 g fresh yeast - 35 g or a tablespoon of dry yeast egg - 1 pc. sour cream - 2 tbsp. kefir - 200 ml milk - 100 ml sugar - 1 tsp. salt - to taste

How to cook Ossetian meat pie:

1. Dissolve the yeast in warm milk with a teaspoon of sugar. The dough should rise and bubble. Add sour cream, kefir, egg, salt to the dough. Make sure the food is at room temperature. Add flour little by little and knead the dough. Lubricate your hands with vegetable oil. Place the dough under a towel for an hour and let it rise. It's easier with dry yeast. Sift the flour into a heap, pour in warm milk and sour cream. Beat in the egg. And add the yeast. Next - knead, and under the towel.

2. According to the rules, it is better to chop the meat finely. But even through a meat grinder is not bad. Onions and garlic are also there, better after meat - it’s easier to clean the meat grinder.

3. Add peppers, salt and a few tablespoons of broth to the minced meat. Mix well. It’s better to also put it in the refrigerator so that the minced meat can brew.

4. Knead the dough 1-2 times and divide it into three parts. (Remember - three pies - sun, earth, water?) Use your hands to turn each part into a thin cake. Place minced meat on each flatbread. Better than a slide. Pinch the edges of the cake into the middle - into a pile. Now gently knead the cake from the center to the edges to make a flat and fairly thin cake. There must be holes in the pie. Make a pattern with a knife. There is another option. In this case, divide the dough into 6 parts. Roll out three flat cakes thinner, three thicker. Those that are thicker are placed on a greased round shape. Yes, so that the cake covers the edges of the mold. Place minced meat on the flatbread. Let's level it out. And on top is a rolled out thinner flatbread. Just make some nice cuts on it first. Now use a rolling pin to press the cake against the minced meat and the edges of the mold. Excess - cut off. Pinch the edges figuratively.

5. Grease a baking sheet with oil or dust with flour. Preheat the oven to 200°C. Place the pies on a baking sheet and bake on the lower level first. In 10 minutes. move them to a higher level. Bake for another seven minutes. Before placing it on a higher level (preferably medium), pour 2-3 tablespoons of broth into the pie.

6. Generously brush the finished pies with melted butter. When serving, the pies are cut into seven pieces. They do not cut one at a time, but stacked one on top of the other. Pies are eaten only with your hands, dipping them in melted butter. You can serve hot pepper sauce with kefir and garlic.

Bon appetit!

Ossetian kefir pies

Insanely delicious, aromatic Ossetian flatbreads! Great option replacement of ordinary bread. They are prepared in the simplest way and quite quickly. It should be noted that they go well with soups, vegetable stews, etc. However, just with tea, as a quick snack, they will perfectly satisfy your hunger and delight you with an interesting and unusual taste! By the way, it should be noted that they leave a pleasant light aftertaste! It is interesting to note that according to Ossetian traditions, the housewife, as a rule, bakes several large round pies at once, which are then coated with butter and stacked like pancakes. And for holidays they prepare only an odd number of such pies; on days of mourning, on the contrary, an even number. But in Everyday life Ossetians most often make only three pies, which, in turn, symbolize the unity of heaven, earth and sun. However, we must admit that this is a slightly modified version of preparing Ossetian flatbreads, since according to the original recipe, real Ossetian cheese is used for their preparation. In this case, we will replace it with our favorite cheese. Believe me, the pies will turn out just as tasty and aromatic!

To prepare them we will need the following ingredients: for test:

yeast - 7 g flour - 500 g vegetable oil - 1.5 tbsp. kefir – 250 ml chicken eggs- 1 PC. sugar - 1 tsp. water - 100 ml for filling: potatoes - 5 pcs. feta cheese - 600 g butter

How to cook Ossetian kefir pies:

1. First, let's prepare the dough. To do this, sift the flour, then divide it into two halves. And the first one we mix with yeast, kefir and sugar. Mix everything well, cover the top with some towel and leave for 1 hour.

2. After this, add the remaining flour, vegetable oil, water and egg. Knead the dough thoroughly (until its structure is homogeneous), and then divide it into 3 equal parts and roll each into a ball. Cover them again and let them sit for another 30 minutes.

3. Now let’s prepare the filling. Peel the potatoes and boil them until tender (do not add salt). After that we crush it into puree. Cut the cheese into small pieces and then grind in a blender. Add the cheese to the still warm mashed potatoes and mix thoroughly (it is the cheese that will give salt to this filling).

4. Now knead each ball of dough with your hands into small circles. Place 1/3 of the filling in the center of each circle, and then collect it again into a ball. Knead the filled balls with your hands into fairly large and flat disks. Then we make a puncture in the center of each.

5. Next, preheat the oven to 180°C. Place a sheet of parchment on a baking sheet and place one pie on it. Now bake each cake for about 20 minutes. After the pies are ready, grease them with butter and place one on top of the other. Serve warm. Bon Appetit everyone!

Ossetian spinach pie

Ossetian pie is a fairly popular treat today, which is distinguished by its spicy and very unusual taste. They exist a large number of types (it all depends on the chosen filling). However, we suggest you prepare one of the most interesting options - Ossetian spinach pie, which is baked with the addition of green onions and cheese. True, to be honest, this option is not so popular compared to other Ossetian pies with meat, cheese, beans, potatoes and cheese or a mixture of cheese and beet tops. But, believe me, such a pie deserves its attention! By the way, according to tradition, Ossetians bake a certain number of pies on certain days (usually 3 cakes).

To prepare it we will need:

for the dough: milk - 400 ml dry yeast - 30 g sugar - 50 g salt vegetable oil - 50 g for filling: spinach - 400-500 g pickled cheese (brynza, Adyghe) - 300 g green onion (feather) dill savory butter

How to cook Ossetian spinach pie:

1. First, let's prepare plastic dough for our future Ossetian pie. So, to do this, heat the milk a little, and then dissolve the yeast, salt and sugar in it. After we have mixed everything thoroughly (until it is homogeneous and the sugar is completely dissolved), add the flour, which must be sifted beforehand. Don't worry if your dough is not dense enough (later, when cutting, you can add more flour). 2. Next, put the bowl with the dough in some warm place, be sure to cover it with a towel, and forget about it for several hours. When the dough rises, mix it again and pour in the vegetable oil, then leave for another half hour.

3. While the dough is rising, in the meantime we will prepare the filling for our pie. To do this, take the spinach (don’t be alarmed that there is so much, it will then decrease in volume during the cooking process) and rinse it thoroughly under running water (and also remove all the bad leaves). Since spinach itself is quite juicy, when we put it raw in the filling, we can end up with a wet pie. Therefore, even before starting cooking, it should be boiled for 3-4 minutes, then squeezed well and chopped with a knife. Or you can simply chop it and simmer it in a frying pan without a lid (adding vegetable oil). This way, excess moisture will be melted away, and the spinach will shrink in volume.

4. Now we knead our cheese (by the way, this can be feta, feta cheese, Adyghe or real Ossetian cheese, which is generally ideal), and then mix it with the cooled spinach. Then finely chop a few feathers of green onions, a couple of sprigs of dill and a sprig of savory. Add all these greens to the spinach with cheese and mix well (add a little salt to the filling if desired).

5. Divide the finished dough into three equal parts (remember that Ossetians customarily bake pies in odd numbers on holidays). Next, we take one part and first make a ball out of it, and then turn it into a flat cake. Place a large mound of filling in the center of this flatbread. We bring the edge of the cake to the center, lift the edges of the dough with the other hand, collecting them in the middle, and give the future cake the appearance of a bag. Having carefully secured the ends of the dough on top, we begin to give the pie the shape of a round cake. Please note: in order for the cake to be thin enough and not torn, the cake can be immediately transferred to a frying pan lightly sprinkled with flour. And here we finally give it the appropriate size (which is equal to the diameter of the frying pan).

6. Now carefully make a small hole in the center of the cake (to allow steam to escape) and place it on a baking sheet covered with parchment. Place the pie in an oven preheated to 220 degrees and bake for 20 minutes (but you need to keep an eye on it, since the baking time will depend on both its size and the oven itself). Grease the finished cake with melted butter and bake two more such cakes. Then, as is customary among Ossetians, we place the buttered pies one on top of the other. Serve them hot. Bon Appetit everyone!

Ossetian pie with apples

Ossetians prepare their traditional pies with various fillings almost every day, because for them it is an everyday traditional food. However, during the holidays they also take pride of place on the table. The three pies on the platter symbolize the Earth, the Sun and God. Guests begin their meal with the pie, but initially read a prayer of thanks. By preparing an Ossetian pie, you will become familiar with the ancient Alan culture and experience all the subtleties of traditional Ossetian cuisine. Apple pie is one of the most popular and favorite. For some they remind them of the taste of childhood, for others they simply like them, and for vegetarians and fasting people this is the only dish they can enjoy during a diet or strict fasting.

To prepare Ossetian apple pie, you will need:

for the dough: milk - 1 l egg - 1 pc. egg yolks - 5-6 pcs. sugar - 350 g butter (margarine) - 300-350 g alcohol (vodka) - 1.4 tbsp. flour yeast - 20 g salt - to taste vanillin - to taste

for filling: apples - 1.2 kg sugar - 100-150 g

How to cook Ossetian apple pie:

1. We use first or highest grade wheat flour, sift it and knead the dough with hot baked milk (preferably the milk temperature is about 70-80 degrees) so that no lumps form. Then beat everything until you get a homogeneous mass. Now let the dough cool to a temperature of 30-35 degrees.

2. Meanwhile, dilute yeast in warm milk in a bowl, add 1 or 2 tsp. sugar and place the bowl in a warm place.

3. When the yeast is ready, pour it into the dough, add softened butter, several egg yolks mixed with sugar, alcohol, vanillin, and salt. Knead soft dough. Cover with a damp kitchen towel to create heat.

4. When the dough has increased in volume by 2-3 times, knead it and cover it again with a towel. Again, wait until the dough rises, repeat this procedure 2 or 3 times. During the last such procedure, we lubricate our hands with ghee rather than using flour. Then we let the dough rise again and cut it into the necessary parts.

5. After this, roll out the dough and place it on a greased pan so that the edges of the cake hang over the edges of the pan.

6. Place the filling on our flatbread (chopped apples with sugar, or you can replace this filling apple jam(600 grams)) and level with a knife.

7. Cover the pan with the second rolled out flatbread and cut off the excess dough.

8. The top can be decorated with various dough figures as desired. After this, put the cake in a warm place and let it rise to the edges of the pan.

9. Bake the pie in the oven over medium heat until done. We determine the readiness of the pie as follows: pierce the dough with a match, if there are no lumps of dough left on it, then the pie is ready. Bon appetit!

Ossetian pumpkin pie

For centuries, the people of Ossetia have been preparing their traditional Ossetian pies with various fillings. Previously, such culinary products were prepared exclusively from unleavened dough (without yeast). A real Ossetian pie is considered to be a pie with a thin layer of dough and abundant, but not leaking, filling. There are dozens of varieties of this dish. In their pure form they are made from Ossetian cheese (real Ossetian pies are made exclusively from it), these are precisely the pies that are prayer. They are also prepared with various fillings in which cheese is present as a component - pies with cabbage, potatoes, onions, beet leaves. They also bake pies with pumpkin and bean fillings, with meat, and high-quality animal fat. The dough is currently being kneaded according to different recipes, But classic version is the most common and simple - water, yeast, a pinch of salt and flour.

To make Ossetian pumpkin pie, you will need: flour - 2.5 tbsp. butter - 100 g pumpkin - 400 g Ossetian cheese - 200 g dry yeast - 3 tsp. sugar - 1 tsp. water - 1 tbsp. ground black pepper - to taste salt - to taste for greasing: sunflower oil butter for sprinkling: flour

How to cook Ossetian pumpkin pie:

1. Prepare the dough. Sift the flour and combine it with the yeast. Add sugar, salt, a glass of warm water. Knead the dough, cover with a damp kitchen towel and leave for 1-1.5 hours.

2. Grate the pumpkin pulp, Ossetian cheese (can be replaced with Adyghe or Suluguni cheese) and frozen butter on a coarse grater. Mix everything thoroughly, add salt and pepper.

3. When the dough has increased in volume by 2-3 times, knead it and cover it again with a towel. Again, wait for the dough to rise and repeat the procedure. We repeat this 2 or 3 times. During the last such procedure, without using flour, grease your hands with ghee. Then let the dough rise again and cut it into 4 parts. Roll them out to 1 centimeter thick. Place the filling in the middle of each flatbread. We connect the ends of the cake and turn it over with the seam down. Give the cake a round shape.

4. Cover the baking pans with parchment paper, grease with sunflower oil and sprinkle with flour. Place the pies in the pans, seam side down, and make several holes on top to allow steam to escape from the cake. Cover the molds with a towel and leave for 20-30 minutes for the pies to rise.

5. Heat the oven to 180 degrees, place the pans with pies and bake for half an hour.

6. Grease the finished hot pies with butter. Bon appetit!

Ossetian pie with cottage cheese

Usually Ossetian pies are round in shape with a diameter of 30-35 centimeters. Baking such pies is not particularly difficult, but some experience and skill are still required. The pie should have a thin layer of dough, a rich and juicy filling that should not leak out. There are many varieties of Ossetian pies; today I suggest you bake one with cottage cheese. Our filling is cottage cheese with herbs. Greens will add a characteristic pleasant aroma to the cottage cheese; it is not necessary to add it, but it is advisable. You can take a little fragrant mint, a bunch of basil, but I used dill and parsley in the recipe. The consistency of the filling of our cottage cheese pie does not allow you to roll it out too much, but only to flatten the flatbread with the filling. To avoid tearing the dough and to prevent the filling from leaking out, you can prepare holiday option Ossetian pie. In this case, the filling is placed on the bottom thicker cake, and the top is covered with a thinner cake with holes. Holes in an Ossetian pie are a must, at least one in the center; it can be made with your finger or cut with a knife. It is necessary for steam to escape, otherwise the cake will swell and look like a hollow ball, and the dough will be dry. Next, the edges of both cakes are sealed and the cake is baked. I've made pies both ways.

To prepare Ossetian pie with cottage cheese, you will need:

for dough: dry yeast - 1 tsp. milk - 1 tbsp. granulated sugar - 1 tsp. salt - 1 tsp. flour - 2 tbsp. Sunflower oil - 3 tbsp. butter - 100 g for filling: cottage cheese - 600 g parsley - 25 g dill - 25 g egg - 1 pc. salt ground black pepper How to cook Ossetian pie with cottage cheese:

1. Prepare the dough. We dilute the yeast in warm milk, add salt and sugar. Pour in flour and knead the dough, then add sunflower oil. Knead the dough, cover with a damp kitchen towel and leave in a warm place for 1-2 hours until it has increased in volume several times.

2. Place the dough on a table sprinkled with flour. Form the dough into a ball. Roll out the ball into a thick cake.

3. Prepare the filling. Chop the greens. Grind the cottage cheese, add the egg, finely chopped herbs, salt and pepper. Mix thoroughly.

4. Place the filling on the rolled out flatbread. We connect the ends of the cake and turn it over with the seam down. Give the cake a round shape.

5. Grease a baking sheet with oil and place the flatbread on it, knead it until it becomes thin.

6. Make a hole in the center of the cake to allow steam to escape. Bake the pie in an oven preheated to 180 degrees for 15-20 minutes.

7. Grease the finished hot pie with butter. After about 50 minutes the cake becomes soft and tender. Bon appetit!

Ossetian pie in a slow cooker

One of the delicious dishes for which the wonderful Ossetian cuisine is famous is pies. Ruddy pastries with a variety of fillings do not leave anyone indifferent! If initially Ossetian pies were prepared only from unleavened dough, then nowadays on the culinary pages you can see many recipes for preparing treats from yeast-based dough. And by experimenting with different fillings, you can present this dish in a new way every time. So, today we will prepare an Ossetian pie in a slow cooker.

To prepare Ossetian pie in a slow cooker, you will need: for the dough: wheat flour - 2 tbsp. milk - 100 ml kefir - 100 ml eggs - 1 pc. sour cream - 1 tbsp. l. butter - 1 tbsp. l. fresh yeast - 15 g sugar - 1/3 tsp. salt for filling: suluguni cheese - 200 g

How to cook Ossetian pie in a slow cooker:

1. Heat the milk, pour it into a small bowl, add sugar and salt, stir well. When the sugar and salt crystals are completely dissolved, place the yeast mixture in a bowl and stir thoroughly so that no lumps remain. Gradually add part of the flour (pre-sifted) to the milk-yeast mixture, mix and place the dough in a warm place. The resulting mass should resemble pancake batter in consistency.

2. Melt the butter in a water bath or in microwave oven, then cool.

3. Mix kefir (can be replaced with yogurt), sour cream and egg in a separate container. Leave the mixture for a while at room temperature or warm it up a little, since all these components should be warm by the time they are combined with the dough.

4. Mix the resulting mixture with the dough, gradually add the remaining flour, knead into a soft, elastic dough.

5. Place the finished dough in a bowl greased with a small amount of butter, cover with a clean kitchen towel and place in a warm place.

6. For the filling, grate the suluguni cheese, add a little salt, and mix.

7. Place the dough on a floured work surface and roll it into a flat cake the diameter of the multicooker bowl. Place the filling on top of the dough. Gently pinch the edges of the dough together to form a ball. Lightly press down the dough and filling to make the pie flatter. To prevent the dough from tearing under the influence of hot temperatures, make a small hole in the middle of the pie.

8. Place the pie in the multicooker bowl, select the “Baking” mode and cook the food for 30 minutes. After half an hour, open the slow cooker, carefully turn the cake over and bake for another 15 minutes.

9. After sound signal indicating the end of cooking, remove the Ossetian pie from the bowl, transfer to a dish, generously grease with butter and serve. As a filling for an Ossetian pie, you can use not only cheese, but also other products: potatoes, meat, beans, cabbage, pumpkin. By the way, you can combine all these products with cheese. The pie will turn out even tastier and more aromatic if you add finely chopped parsley, cilantro, and dill to the filling. Bon appetit!

Ossetian pies - master class.

Author's words. We will need: for dough: 0.5 l. water or milk, 1 egg, 2 tsp. yeast, vegetable oil, flour, salt, sugar. for the filling: here it all depends on what kind of pies you are going to make (today we are making potato jin, walibah, kabuskajin) potato gin(200 g potatoes, 150 g cheese), walibah(350 grams of cheese), i>kabuskajin (300-350 grams of stewed cabbage).

Kneading ordinary yeast dough Many people put the dough first - I don’t like it at all and I never put it. We heat the milk until lukewarm, add a little sugar (purely for yeast), and then add our yeast. Let it sit for a while (the yeast should completely dissolve). Next, add salt to taste, beat in an egg, add 150 grams of vegetable oil, and flour (as much as the dough will take - about 600 grams, maybe less). grease again with vegetable oil and leave to rise. To make the dough rise faster, I place the pan in a bowl of hot water.

An hour will pass and your dough is ready

Let's change it slightly and let it fit one more time. As a result, you will have about 1100 g of dough. This is just enough for 3 pies. While the dough is rising, prepare the filling. A little about cheese. You need homemade cheese (in Ossetia it’s called “Ossetian”, in Saratov there’s naturally no point in looking for it, but here I found homemade cheese, which is called "cheese cheese" here. The cheese should not be salted, or very lightly salted (agree, you can always add some salt). Potato gin. Boil the potatoes, cool and grind through a meat grinder with cheese. If necessary, add some salt. There should be a pleasant salty taste (oversalting is not tasty). Ualibach. Grind the cheese and also taste for salt (to taste). Kabuskajin. We stew the cabbage in the most ordinary way, salt and pepper it. The pepper should feel good. Those who like it spicy can add a little finely chopped capsicum. As my mother told me, for one pie we need the same amount of dough and filling (it turns out 350 grams of dough and 350 grams of filling). Sprinkle the table with flour. Divide the dough into 3 parts and let it rise a little. Lightly crush our dough balls and add the filling.

Carefully gather the dough around the filling into a bag. Pinch it well and leave it to stand for a while.

Then carefully press with your fingers, starting from the middle and towards the edges, forming a thin circle. We do everything carefully so that the dough does not tear (if the dough breaks, it means it was not proofed well).

Carefully transfer to a baking sheet and make a hole in the middle of the pie. Well, we put it in the oven. oven temperature is about 200*C. The cake bakes very quickly. As soon as our pie begins to brown, take it out and grease it with butter. These are the pies I made Kabuskajin

Kartofgin
Walibach