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

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

The filling of pies is 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.

It 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 thereof. A necessary component of cheese is abomasum. This is the washed and dried part of the stomach of a calf or lamb. Now abomasum 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 slightly warm milk and pepsin is dripped.

If it is in tablets, the tablets are crushed first. For an hour or two, the dishes are placed in a warm place. A curd is formed. They cut it into pieces and wait for it to settle.

The mixture is slightly heated. Clots are selected with a large wooden spoon, the rest is through cotton fabric. Spread the cheese on a cloth in a colander, put on a wire rack over the basin. On the 5th day, the cheese will ripen. Cheese whey also comes into play. Cheese whey dough is very tasty. There are a lot of fillings in Ossetian pies, and the pie itself is thin.

Thick dough is a bad hostess.

In order to cook 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 greens - to taste

How to cook three Ossetian cheese pies:

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

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

3. Divide the dough into three parts. Roll each thick. It will be fine later. Put quite a lot of filling on each cake. Do not reach the edge by three centimeters. Gently stretch the edges of the cake. Gather the edges to make a circle.

And now with your hands form a cake 1.5 cm thick. That's thin for you!

Remember the good hostess?

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

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

6. Grease the finished pies with plenty of 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 cook 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 onion - 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. Put yeast, sugar and some flour into 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, mobile. Cover the dough with a cloth and place in a warm place for an hour and a half.

2. Boil the chicken. Add the onion, carrot, hot pepper and peppercorns to the broth. You, of course, then put the broth into the soup. But leave a few spoonfuls. You will add them to the cake for juiciness.

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

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

5. Divide the dough into three parts. Make thick cakes. Put a third of the filling on each. Gather the edges of the cakes into a circle. Pinch. Now start kneading each ball from the middle to the edges to make a thin cake. Make a hole on it or cut the dough with a beautiful ornament.

6. Bake pies on a floured or oiled baking sheet. Bake for 10 minutes on the lower rack. 10 more - 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 does not only dishonor himself. The whole family and the closest namesakes are disgraced. If the enemy (blood lover) 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 encroachments of his enemies is part of the concept of hospitality. The name of the highlander, distinguished by 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 a 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 cup vegetable oil - 5 tbsp. cabbage - 900 g Ossetian cheese - 600 g (no Ossetian? Vary - cheese, Adyghe, Suluguni, local goat, etc.) butter (preferably melted) - for greasing pies and put melted on the table - dip pies salt to taste

How to bake Ossetian pies with cabbage:

1. In a small amount of warm water, dilute the yeast with sugar. Add a handful of flour, stir well, wait until the bubbles come out. Add more warm water to 1 cup. Sift the flour with a slide. Pour the yeast and warm milk into the hole in the middle. The dough should be soft and pliable, so add a little more warm water if needed. Knead the dough with vegetable oiled hands. Cover with a towel and set aside in a warm place to rise.

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

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

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

5. Divide both the filling and the dough into three parts. Roll out the dough a little. Put the stuffing 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 cuts on the cake. And for beauty, and so that steam comes out.

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 an average level.

Another 10 minutes - and the cake is ready. Landmark - "blush". It is good for baking Ossetian pies to have three identical pans or molds. Then you crush the pies in shape.

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

Bon appetit!

Ossetian pie with mushrooms

Previously, the dough for pies was prepared on whey from Ossetian cheese. Now many housewives make dough in milk with kefir. Yes, and there was no yeast before. And what? How many recipes do you know that have not changed over time? Every housewife makes some flavoring additives. Classics - classics, and creativity - creativity. (Sometimes the presence, and more often the absence of any food in the refrigerator, greatly contributes to creativity.)

In order to cook Ossetian pie with mushrooms, 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, ghee can be

How to cook Ossetian mushroom pie:

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

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

4. Divide the dough and minced meat into three parts. Knead each piece of dough a little, put the filling in the middle. Carefully gather the edges of the dough to make a ball, pinch the edges.

5. Gently knead the ball from the middle to the edge to make a rather thin cake out of it. You need to stretch the cake very carefully. The dough is about to break. If you bake in the form, equalize in shape. Grease a mold or baking sheet with butter or dust with flour. Make a hole at the top. Of course, you can make a cake in a more familiar way by dividing each piece of dough into two unequal parts. More under the bottom cake, thinner - under the top. Place the bottom tortilla on the pan, making sure to grab the edges. Minced meat on top, then - the top cake. Roll it out with a rolling pin directly on the pan and cut around the edges. Pinch figuratively.

6. Bake pies at 200°C first for 10 minutes. at the lower level of the plate, 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 hands. And they cut three together into seven parts.

Bon appetit!

Ossetian pie with potatoes

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

2. Peel, boil and crush potatoes.

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

4. Divide the dough into three parts. Roll out each piece thinly. Put in 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. Bake pies on a greased or floured baking sheet at 200 ° C. Bake for 10 minutes first. at the lower level, then 10 more - at the middle level.

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

Bon appetit!

Ossetian meat pie

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

In order to cook 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 peppers - meat broth to taste - half a glass of 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, bubble up. Add sour cream, kefir, egg, salt to the dough. Make sure food is at room temperature. Gradually add flour, knead the dough. Lubricate your hands with vegetable oil. Put the dough under a towel for an hour - come up. Dry yeast is easier. Sift flour with a slide, pour in warm milk, sour cream. Beat the egg. And add yeast. Next - kneading, and under the towel.

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

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

4. Punch down the dough 1-2 times and divide it into three parts. (Remember - three pies - the sun, earth, water?) Turn each part with your hands into a thin cake. Put minced meat on each cake. Better than a slide. Pinch the edges of the cake into the middle - a bunch. Now gently knead the cake from the center to the edges so that you get a flat and fairly thin cake. There must be holes in the cake. Make a pattern with a knife. There is one more option. In this case, the dough is divided into 6 parts. We roll out three cakes thinner, three - thicker. Those that are thicker, put on a greased round form. Yes, so that the cake and the edges of the form close. We put minced meat on the cake. Let's level it. And on top - a rolled thinner cake. Just make nice cuts on it first. Now with a rolling pin we press the cake to the minced meat and the edges of the mold. Excess - cut off. Curly pinch the edges.

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 bottom rack first. In 10 minutes. move them to a higher level. Bake another seven minutes. Before you put it on a higher level (better, on medium), pour 2-3 tablespoons of broth into the cake.

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

Bon appetit!

Ossetian pies on kefir

Insanely delicious, fragrant Ossetian cakes! A great alternative to regular 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 after them there is a pleasant light aftertaste! It is interesting to note that, according to Ossetian traditions, the hostess, as a rule, bakes several such large round pies at once, which are then smeared with butter and stacked like pancakes. And for the holidays, an exclusively odd number of such pies is prepared, on the 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, it must be admitted that this is a slightly modified version of the preparation of Ossetian cakes, 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 fragrant!

To prepare them, we need the following ingredients: for the 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 the filling: potatoes - 5 pcs. cheese - 600 g butter

How to cook Ossetian pies on kefir:

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

2. After that, add the remaining flour, vegetable oil, water and an 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. And now we are preparing the filling. Peel the potatoes and boil them until tender (do not add salt). After that, crush it into a puree. We cut the cheese into small pieces, and then grind it in a blender. Add the feta cheese to the still warm mashed potatoes and mix thoroughly (it is the feta cheese that will give salt to this filling).

4. Now knead each ball of dough with your hands into small circles. In the center of each circle we lay out 1/3 of the filling, and then we collect it again into a ball. We knead the balls with the filling into sufficiently large and flat discs with our hands. Then we make a puncture in the center of each.

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

Ossetian pie with spinach

Ossetian pie is a fairly popular treat today, which is distinguished by its spicy and very unusual taste. There are a large number of types of them (it all depends on the chosen filling). However, we suggest you cook 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, this 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 need:

for the dough: milk - 400 ml dry yeast - 30 g sugar - 50 g salt vegetable oil - 50 g for the 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, for this we heat up a little milk, and then dissolve the yeast, salt and sugar in it. After we have mixed everything well (until the sugar is homogeneous and completely dissolved), we pour in the flour, which must be sifted before that. Do not worry if your dough is not dense enough (then, when cutting, you can add more flour). 2. Next, put the bowl of dough in some warm place, without fail covering 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 (do not be afraid that there are so many, it will then decrease in volume during the cooking process) and rinse it thoroughly under running water (and also select all the bad leaves). Since the spinach itself is quite juicy, when we put it in the filling raw, we can get a wet cake as a result. Therefore, even before cooking, it should be boiled for 3-4 minutes, then squeezed well and chopped with a knife. Or you can just cut it and stew it in a frying pan without a lid (adding vegetable oil). So, excess moisture will be melted, and spinach will cool down in volume.

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

5. We cut the finished dough into three equal parts (remember that it is customary for Ossetians to bake pies in their odd number on holidays). Next, we take one part and first make a ball out of it, and then turn it into a cake. We spread the filling in the center of this cake with a large slide. 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 fastened the ends of the dough on top, we begin to give the cake the shape of a round cake. Please note: so that the cake as a result turns out to be thin enough and does not tear at the same time, the cake can be immediately transferred to a frying pan lightly sprinkled with flour. And already here finally give it the appropriate size (which is equal to the diameter of the pan).

6. Now we carefully make a small hole in the center of the pie (so that steam comes out) and put it on a baking sheet covered with parchment. We send the cake to the 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 its size and on the oven itself). Lubricate the finished cake with melted butter and bake two more such cakes. Then, as is customary among Ossetians, we spread the pies smeared with butter one on top of the other. Serve them hot. Bon Appetit everyone!

Ossetian pie with apples

Ossetians cook their traditional pies with various fillings almost every day, because for them it is everyday traditional food. However, on holidays they also take pride of place on the table. Three pies on a platter symbolize the Earth, the Sun and God. The guests begin to eat with the pie, but initially they read a prayer of thanksgiving. Having prepared an Ossetian pie, you will join the ancient Alanian culture and feel all the subtleties of the traditional Ossetian cuisine. Apple pie is one of the most popular and favorite. For some, they resemble the taste of childhood, for others they just like them, and for vegetarians and fasting people, this is the only dish they can eat during a diet or strict fast.

To make 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. yeast flour - 20 g salt - to taste vanillin - to taste

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

How to cook Ossetian pie with apples:

1. We use wheat flour of the first or highest grade, sift it and knead the dough in hot baked milk (it is desirable that the milk temperature is about 70-80 degrees) so that lumps do not form. Then we whisk everything to get a homogeneous mass. Now let the dough cool down to a temperature of 30-35 degrees.

2. In the meantime, we breed yeast in a bowl in warm milk, put 1 or 2 tsp. sugar and put the bowl in a warm place.

3. When the yeast is suitable, pour it into the dough, add softened butter, a few egg yolks mixed with sugar, alcohol, vanillin, salt. Knead soft dough. Cover with a damp kitchen towel to keep warm.

4. When the dough has increased in volume by 2-3 times, we crush it and cover it again with a towel. Again we wait until the dough rises, repeat this procedure 2 or 3 times. In the last such procedure, we grease our hands with melted butter, and do not use flour. Then let the dough come up again and cut it into the necessary parts.

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

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

7. We cover the form with a second rolled cake and cut off the excess dough.

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

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

Ossetian pie with pumpkin

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 a plentiful, but not leaking, filling. There are dozens of varieties of this dish. In their pure form, they are prepared from Ossetian cheese (real Ossetian pies are made exclusively from it), these are the prayer pies. Also cooked with various fillings, in which cheese is present as a component, pies with cabbage, potatoes, onions, beet leaves. They also bake pies with pumpkin, bean filling, with meat, with high-quality animal fat. The dough is currently kneaded according to various recipes, but the 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 lubrication: sunflower oil butter for sprinkling: flour

How to cook Ossetian pumpkin pie:

1. Cooking the dough. Sift flour, combine it with 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. Pumpkin pulp, Ossetian cheese (can be replaced with Adyghe or Suluguni cheese) and frosted butter rub on a coarse grater. Mix everything thoroughly, salt and pepper.

3. When the dough increases in volume by 2-3 times, we crush it and cover it again with a towel. Again, wait until the dough rises, and repeat the procedure. So we repeat 2 or 3 times. In the last such procedure, without using flour, we grease our hands with melted butter. Then let the dough come up again and cut it into 4 parts. Roll them out to a thickness of 1 centimeter. Put the filling in the middle of each cake. We connect the ends of the cake and turn it over with the seam down. Give the cake a round shape.

4. We cover the baking dishes with parchment paper, grease with sunflower oil and sprinkle with flour. We put the pies in the molds with the seam down, make a few holes on top, which will allow the steam to come out of the pie. We cover the forms with a towel and leave for 20-30 minutes so that the pies come up.

5. We heat the oven to 180 degrees, place the molds with pies and bake for half an hour.

6. Lubricate 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 needed. The pie should be with a thin layer of dough, plentiful and juicy filling, which should not leak out. There are many varieties of Ossetian pies, today I suggest you bake such a pie 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 put it, but it is desirable. 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 much, but only to slam the cake with the filling. To avoid tearing the dough and so that the filling does not seep out, you can prepare a festive version of the Ossetian pie. In this case, the filling is laid out on the lower flat cake, thicker, and on top it is covered with a thinner flat cake, with holes. Holes in the Ossetian pie must be required, at least one in the center, it can be made with a 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 pinched, and the cake is baked. I have made pies both ways.

To cook Ossetian cottage cheese pie, you will need:

for the 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 the 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. Cooking the dough. Dissolve yeast in warm milk, add salt and sugar. Pour flour and knead the dough, then add sunflower oil. Knead the dough, cover with a damp kitchen towel and leave warm for 1-2 hours until it doubles in size.

2. Put the dough on a table sprinkled with flour. We form a ball from the dough. Roll out the ball into a thick cake.

3. Cooking the filling. We cut the greens. Grind the cottage cheese, add the egg, finely chopped greens, salt and pepper. Mix thoroughly.

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

5. Lubricate the baking sheet with oil and put the cake on it, knead it until it becomes thin.

6. We make a hole in the center of the cake so that steam comes out. Bake the cake in an oven preheated to 180 degrees for 15-20 minutes.

7. Lubricate 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 mouth-watering dishes that the wonderful Ossetian cuisine is famous for is pies. Ruddy pastry with a variety of fillings does not leave anyone indifferent! If initially Ossetian pies were prepared only from unleavened dough, then in our time on the culinary pages you can see many recipes for making 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 cook an Ossetian pie in a slow cooker.

To cook 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 the filling: suluguni cheese - 200 g

How to cook Ossetian pie in a slow cooker:

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

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

3. Kefir (can be replaced with curdled milk), sour cream and egg mixed in a separate container. Leave the mixture for some time at room temperature or warm it up a little, since by the time it is combined with the dough, all these components should be warm.

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

5. Place the finished dough in a bowl greased with a little 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, mix.

7. Put the dough on a floured work surface and roll it into a cake according to the diameter of the multicooker bowl. Put the filling on top of the dough. Gently pinch the edges of the dough to form a ball. Lightly flatten the pastry with the filling to flatten the pie. To prevent the dough from tearing under the influence of hot temperature, a small hole should be made in the middle of the pie.

8. Put the cake into 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 a beep signaling 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 the 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, dill to the filling. Bon appetit!

Ossetian pies - a master class.

Author's words. We will need: for the test: 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 potatofjin, walibah, kabuskajin) kartofgin(200 gr. potatoes, 150 gr. cheese), walibah(350 gr. Cheese), i> Cabuscajin (300-350 gr. Braised cabbage).

We knead 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 to a lukewarm state, add a little sugar (purely for yeast), well, our yeast. Let stand for a while (the yeast should dissolve completely). Next, salt to taste, beat in an egg, add 150 grams of vegetable oil, and flour (how much dough will take - somewhere around 600 grams, maybe less). once again grease with vegetable oil and leave to approach To make the dough fit faster, I put the pan in a bowl of hot water

An hour will pass and your dough has risen

Change it up a little and let it fit again. As a result, you will get a test of about 1100 gr. This is just for 3 pies. While the dough is rising prepare the filling. A little about cheese. Homemade cheese is needed (in Ossetia it is called "Ossetian", in Saratov, it naturally makes no sense to look for it, but then I found homemade cheese, which is called "brynza" here. The cheese should not be salty, well, or very slightly salty (agree you can always salt it). Kartofgin. Cook potatoes, cool and scroll through a meat grinder with cheese. If necessary, we add salt. There should be a pleasant salty taste (oversalting is not tasty). Ualibakh. Cheese through a meat grinder and also taste for salt (to taste). Kabuskajin. Stew cabbage in the most ordinary way, salt and pepper it. The pepper should feel good. Those who like it spicier 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 g of dough and 350 g of filling). Sprinkle the table with flour. Divide the dough into 3 parts and let it part a little. Slightly crushed our dough balls and put the filling.

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

Then gently press with 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 that the distance was bad).

We shift carefully to a baking sheet and make a hole in the middle of the pie. Well, let's put it in the oven. the temperature in the oven is about 200*C. The cake bakes very quickly. As soon as our cake begins to brown, we take it out and grease it with butter. These are the pies I got Cabuscajin

Kartofjin
Ualibach

There is a lot of symbolism in the Ossetian pie, maybe that's why it differs from all the others. And this symbolism of the highest order - the Universe, the Sun, the Sky, the Earth:

The cake is necessarily round, it repeats the shape of the Sun;

It is as rich as the universe, so many things are hidden in it.

For an ordinary family meal, the hostess puts three baked pies on the table, one of which is dedicated to the Sun, the second to Heaven, and the third to the Earth. Mother Earth raises and cares for us, protects and shelters the boundless Sky, and the Sun gives us life. That is, the unity of these categories is necessary for the existence of man.

Essay on Ossetian pies

Ossetians are an ancient mountain people, proud and cheerful. After all, the mountains are closer to the sky, so everything that is important for a person is more visible there. There are many such important moments, including the food that feeds us.

In the Soviet Union, there was a practice of delivering Ossetian pies to metropolitan restaurants directly from the place of manufacture. First by train, then by plane. This acknowledged the fact that a true Ossetian pie can only be baked in Ossetia.

Unfortunately, today pies are baked by anyone and everywhere in a row, and they are called Ossetian. Newly-minted experts post instructions on the Internet on how to bake Ossetian pies recipes step by step, or Ossetian pies recipes with photos. Little is left of the true technology and recipes of Ossetian pies.

But there are traditions, cookbooks, grandmother's recipes that allow you to try baking Ossetian pies at home. Of course, out of habit it is not so easy, but after you bake 10-20 pies, you will understand.

Pies are served on weekdays and holidays, and never get bored, because the endless variety of types of fillings provides novelty.

They are served freshly baked every time, and if the hostess prepares 3 pies for a regular family dinner or breakfast, then whole piles rise on the table for a festive feast. And the higher they are, and the pies are more tender and tastier, the more respectful they treat the hostess.

If the feast is festive, then the number of pies in the pile is odd, if it is a dinner on the occasion of a funeral or other mourning event, then it is even. For the future, pies, as a rule, are not prepared, especially since the dough can wait a day or two.

In Ossetia, a woman will be considered a real mistress only after she proves her ability to bake pies. Therefore, girls from a young age are taught to do this so that their pies turn out really great.

Science consists not only in teaching the techniques of kneading dough, the technology of making pies and baking them. Girls are taught that the dough subtly feels the mood of the hostess, and if you are angry or succumb to other negative emotions, then it will not work.

To bake good pies, you must have good thoughts and a light heart. And indeed it is. This feature of the dough, especially yeast, was noticed not only by Ossetian housewives.

Ossetian pies, their most common types, are as follows:

Everyday - with potatoes and cheese;

The brightest - with a pumpkin;

The most satisfying - with meat;

In the French style - with chicken and mushrooms;

Vegetarian - with beans, cabbage, etc.;

With greens, there is spinach, and beet tops, etc .;

In the style of khachapuri - with cheese.

There are so many options that I can't remember them all.

Dough for Ossetian pies

The main thing in the Ossetian pie is the filling, and the dough plays the role of a case. But it is also part of the dish, one of the two main participants. The taste and appearance of the cake depends on it, it plays the role of a kind of “showcase”. The dough for Ossetian pies is prepared a little differently, but the ingredients are almost the same - the difference is only in the nuances of the technology.

1. "Long" dough

This name means that, having prepared such a dough, you can keep it whole or only part of it in the refrigerator for several days. This is convenient - the dough is prepared once, and then you can bake fresh pies from it every day.

The dough is prepared on a dough, then it has such properties as softness with the ability to keep its shape well and tenderness with an expressive texture.

Dough Ingredients:

1 tsp dry yeast

50 ml milk

1 tsp sugar

1 tsp flour

1. We heat the milk a little so that it is pleasantly warm.

2. Mix dry yeast with flour and sugar.

3. Pour warm milk into the dry mixture, stir, helping the sugar melt. Then we put the dough in a warm place and wait for it to foam.

Dough Ingredients:

600 g flour

1 tsp salt

100 ml warmed milk (minus what was used for the sourdough)

30 g butter

250 ml kefir

1. Melt the butter, sift the flour and stir with salt, forming a cone.

2. Pour oil, brew, kefir and the rest of the milk into the recess at the top of the flour cone. We knead the dough.

3. Having covered the bowl with the dough with a towel, put it in a warm, quiet place to approach. It will take 1-2 hours, it depends mainly on the ambient temperature.

2. The second version of the test is tender

Ingredients:

4 tbsp flour (of which 2 tbsp per dough)

2 tsp dry yeast (no slide)

1½ tbsp water (½ tbsp for sourdough, 1 tbsp for batter)

1 tbsp sugar

1 tbsp milk

3 tbsp vegetable oil

1 tsp salt

1. We also set the dough, but light: mix warm water (½ tbsp) with sugar, yeast and flour (2 tbsp). Mix and set to come up.

2. When the dough breathes and bubbles begin to appear, again heat up the milk and water a little, pour them into a bowl, pour the dough there, throw salt. We mix all the ingredients and, without stopping kneading, add the flour. The process does not need to be rushed, it should take about 10 minutes for all the flour to enter the dough.

3. After that, add the oil and mix it into the dough. It is ready, it remains to level, cover and set to approach.

4. When the volume of the dough doubles, or even more, it must be brought up to standard. It becomes elastic, but sticks to the hands. We will overcome this by adding a little flour, but carefully. It is not necessary to "hammer" the dough, it should remain light and obedient.

5. Divide it with your hands into 3 parts (for three pies), roll each into a ball, sprinkle with flour. In Ossetia, housewives adhere to the rule that a ball of dough intended for one pie should just fit in two (female) palms. This is optimal. But, of course, you can adjust the size of the cake to your favorite shape (just be sure to be round).

Now you can proceed to the molding of pies.

Let us consider in detail how to cook an Ossetian pie, how to shape and bake it. And then we will pay attention to the fillings, which give the pies a special flavor.

Molding Secrets

Having prepared to make pies, we will calm down, put ourselves in a good mood and get started. It is necessary to handle the dough with confidence and soft caress, then it will reciprocate.

1. Sprinkle the table with flour, put a piece of dough on the flour. We press it and begin to stretch it with our hands to the sides, forming the correct circle. When the lump of dough turns into a fairly thin circle, we load more stuffing into the middle.

2. We collect the dough from the edges to the middle, forming a bag. The bag, having collected all the edges together, is firmly fastened in the center - we get a bun. In this case, seams should not form, the dough should be of the same thickness throughout.

3. At the top in the center, where we just fastened the ends, we make a recess or hole with our palm. Starting from it, we straighten the filling and dough with our fingers in the radial direction, from the center to the edges.

4. By this time, the baking sheet should be ready: it must be covered with baking paper. We carefully turn the pie over with the seam to the table and begin to gently flatten it with our fingers to get a perfect flat circle filled with filling evenly.

That is, the cake should be the same thickness. In no case should you tear the dough at the same time - the cake will be spoiled.

5. Pay attention to the fact that in any part of the pie there is the same ratio of dough and filling. This is a tricky business, and in the first experiments you may not succeed. However, practice will teach you how to properly combine the thickness of the cake and the filling.

6. And the last thing: the cake should not collapse during the baking process, burst, crack or fall apart. To avoid this, we will make a hole for steam in the very center of the pie.

Bakery

Now it remains only to bake safely in order to get homemade Ossetian pies and, finally, to try them.

A charcoal oven and a round cast-iron mold would be best, then the cake would be a feast for the eyes. But this is a rarity in our progressive time. Therefore, we will prepare a round shape or a frying pan and heat the oven, gas or electric, to 200 ° C.

We put the pan with the pie in the oven for 15 minutes, after which we take it out and put it on a plate or on a pile.

Next comes one of the secrets of Ossetian housewives: we grease the surface of the pie with butter. But we don’t just smear symbolically, no! The butter must melt and spread like a puddle, then the cake will acquire the necessary divine taste.

Pies are served on the table, after cutting them into separate sectors along the radius. They eat them with their hands.

Fillings for Ossetian pies

They say that anything can be hidden in Ossetian pies. But the main thing is that all the toppings used by local housewives are unusually tasty, although they are distinguished by a rare variety.

Each type of pie with filling has its own name:

Fidjin - with meat;

Nasgen - pumpkin;

Khabizgen - with cheese;

Khadurjen - beans;

Davondzhin - with Ossetian cheese and wild garlic;

Tsakharajin - with cheese and beet leaves;

Ualibakh - with Ossetian cheese, and others.

An unwritten but firm rule: the volume of the filling should be twice the amount of dough.

Veal filling

It turns out juicy and satisfying, especially tasty if the pie is piping hot.

Ingredients:

300 g veal tenderloin

2 cloves of garlic

3 larger onions
- 1 bunch of greens

ground pepper

1. Cut the washed meat into pieces and grind in a meat grinder, along with herbs and garlic.

2. We chop the onion, but do not grind it in a common pile. It must be cut with a knife smaller, this is an indispensable condition.

3. Having mixed the onion with ground mass and pepper, we have the right to form pies.

Cheese stuffing with potatoes (classic)

We will present the basic recipe, because there are many variations of it, each hostess herself determines the proportions, types of cheese and types of spices.

Ingredients:

- ½ kg of Ossetian salted cheese

3 small potatoes
- 1/3 cup milk

ground pepper

1. Cooking cheese. We remove excess salinity by soaking it in pieces in water for a couple of hours. After draining the water, crush the cheese with a fork, but it is better to knead it well with your hands.

2. Boil and puree potatoes, let cool. We combine the potato mass with the cheese mass, dilute with milk, salt, season with pepper and stir until smooth. That's it - the filling is ready.

Beetroot and cheese filling

Beet tops, or young beet shoots, do not disappear from zealous Ossetian housewives. Its benefits have now been proven by doctors and nutritionists, but Ossetian housewives, without waiting for their recommendations, have long put beet tops in pies. And it turned out unusually tasty, especially since the greens harmoniously combined the taste with Ossetian cheese.

Ingredients

- ¼ kg of Ossetian salted cheese

- ¼ kg beet tops

1. We thoroughly wash the beetroot leaves in running water and put them in a sieve. To quickly get rid of moisture, you can spread the leaves on a cotton towel, and cover with another one on top.

2. We collect the shoots in a neat bundle - leaves to leaves, stems to stems. After that, we can cut off the petioles with a chokh, they do not go into the filling.

3. Cut the leaves into thinner strips and slightly crush them so that they do not puff.

4. Three cheese coarsely and mix with grass.

Mushroom and minced chicken filling

This filling will turn out to be tender and refined, in the French manner, unusually tasty as part of the pie. You will have to tinker with it a little, cutting everything with your hands, but it pays off a hundredfold.

Ingredients

150 g champignons (can be replaced with wild ones)

1 bulb

1 chicken fillet
- salt

Pepper
- vegetable oil for frying

1. We cut the chicken with a thin knife finely and finely. Grinding meat is unacceptable, while it is basically not cut, but choked, which means it loses its juiciness.

2. Peeling the onion, we also cut it into cubes as finely as possible.

3. Mushrooms are next. If these are champignons, then just after washing, we cut them into thin slices, and then, in the second run, into noodles. If forest mushrooms, then they must be boiled, and then cut.

4. Fry chopped mushrooms until a beautiful golden hue (forest - until cooked).

5. Mix everything: chicken, onions, mushrooms, add some salt and season with pepper.

Greens and potato filling

Such pies are an ordinary dish, it is hearty, tasty, and simple. The main thing is to put more greens.

Ingredients:

3 bunches of herbs, whatever you like (dill, parsley, and cilantro will do)

400 g mashed potatoes

Ground black pepper

1. Greens must be washed and dried in good faith. We put it in bunches, after which we discard the stems, and finely chop the leaves.

2. Knead the remaining mashed potatoes from yesterday (you can also cook new ones, you just have to cool them), while mixing with chopped herbs. Along the way, salt and pepper.

Pumpkin filling with cheese

Ossetian cheese is taken, and the pumpkin is ordinary, raw. It's just two ingredients other than salt and pepper.

Three large pumpkin pulp, knead the cheese or also three - and mix. Here is the finished filling.

Other fillings

They are, in fact, a huge number. They are obtained by mixing several basic ingredients:

Spinach, it is very decorative in the pie, because it does not lose its color;

Minced meat - all kinds, with the exception of pork; they don’t put it in pies;

Pickled cheeses, also all sorts: feta cheese, suluguni, Adyghe, rennet;

The same pickled cheese goes well with stewed cabbage;

And stewed cabbage, in addition, with herbs, fried onions and chopped nuts (walnuts);

Boiled eggs with wild garlic;

Bean puree or whole boiled beans with carrots and fried onions;

All types of fish, white or red, including minced fish meat.

Having the perfect dough for pies, you can indulge in seven pies with sweet fillings:

Banana with chocolate;

Curd with cherries;

Raisins with dried apricots;

Strawberry with vanilla;

Prunes with nuts.

No, it will not work to classify them as Ossetian, but it will come out very tasty and beautiful if baked using the above technology.

The Ossetians living in the Caucasus have a long history and the same culinary traditions. Their pies are famous almost all over the world. Indigenous people bake them for any occasion, be it holidays, weddings, birthdays or even commemorations. According to customs, three pies should be on the table, which are symbols of heaven, sun and earth, and on memorial days there should be an even number. Usually they are round, but for religious celebrations they also make square pastries with cheese.

It is not difficult to prepare it, but still a certain experience and skills must be. Let's learn how to do it together.

homemade baking

The most delicious Ossetian pies are made from thinly rolled dough with the addition of a large amount of juicy filling. The first thing that always begins the cooking process is the dough.

For him you will need:

• warm boiled water - 1 tbsp.;
• dry yeast - 1 sachet;
• flour - 3 tablespoons;
• sugar - 2 tbsp.

From these ingredients, you need to make a dough and, covering the bowl with a towel, leave for half an hour. In the meantime, you need to prepare some more products:

• flour - 1 kg;
• milk - 2 tbsp.;
• margarine - 100 g;
• egg - 1 pc.;
• sunflower oil - 3 tablespoons;
• salt.

Add the dough to the sifted flour, put a pinch of salt, beat in the egg, pour in the melted margarine and butter. The main secret of Ossetian pies is the correct consistency of the dough. It should be soft so that the pastry is airy. The finished mass must be put up twice. If you did everything right, then both times it should increase significantly in volume.

And while the dough will "rest", you can start preparing the filling. It can be anything: cabbage, cheese, beans, pumpkin, minced meat, potatoes and even beet leaves. Everyone will find an option to their liking.

Ualibach

These are the well-known cheese pies. Ossetians use self-made cheese from cow, goat or sheep milk. It must be salted and squeezed out excess liquid so that the filling does not flow, and then divided into three parts and rolled into balls. They should be slightly smaller than the dough in size.

Fidjin

The meat filling will make the dish satisfying. Traditionally, it should be at least 0.5 kg for each fidjin. The meat turned into minced meat should be seasoned with spices, finely chopped onion and a little garlic should be added. Mix well, roll into balls and let stand for 30 minutes.

Kartofjin

From the name itself, it becomes clear that such pies are baked with potatoes. It must be boiled and mashed. Add 300 g of Ossetian soft cheese, a little milk and salt. To make the filling juicier, fried onions and greens will not be superfluous.

Tsakharajyn

For those who want to try something special, it is worth baking pies with beet tops and cheese. The preparation of the filling does not take much time. For this you will need:

• beet leaves;
• green onions;
• dill;
• soft cheese;
• melted butter;
• sour cream.

Wash and chop the tops along with dill and onion. Add mashed cheese, melted butter and a little sour cream. Knead and press lightly to remove excess liquid from the glass. As in the previous options, the resulting mass must be divided into three parts.

final chord

When the dough and filling are ready, you can proceed to one of the most important moments - the formation of the pie. The dough needs to be rolled out into a thin layer, lay out a ball from the filling. Then, with one hand, take the edge of the dough and begin to pinch it, making a bag.

After it is formed, turn the resulting ball with the seam down and let it lie down for a bit. After 10 minutes, gently begin to distribute the dough, giving the cake the shape of a cake. When it acquires the desired height and diameter, you can lay it out on a deco and send it to the oven.

Readiness will be easy to notice by the appearance of an appetizing brownish crust. Having taken out the finished pastry, it must be generously greased with melted butter, cover with a bowl on top and let stand for 20 minutes. This is another secret of Ossetian pies.

Such simple and affordable recipes will come in handy for every housewife who wants to please and surprise her loved ones with a fragrant, juicy and incredibly tasty dish with a wide variety of toppings.

Pies are always baked at least three, and piles of three are served on the table. This order is not accidental. Symbolically, it represents the trinity of the world: the sun, water, earth or God, heaven and earth. At the wake, the number of pies changes in stacks of up to two pieces.

Classic Ossetian pie dough recipe

Number of products:

Recipe Information

• Cuisine:Caucasian
• Type of dish: pastry
• Cooking method: in the oven
• Servings:3
• 2 h
• Nutritional value per 100 g:

• 300 gr wheat flour;
• 165 ml water;
• 1 egg;
• 1 tablespoon sour cream 20% fat;
• 3/4 teaspoon salt;
• 1 teaspoon of sugar;
• 1/2 tablespoon of yeast;
• Ossetian cheese or cheese;

Cooking method:

Yeast dough is made in the sponge method and not sponge. The second cooking method takes less time and labor.

Add salt, sugar, dry yeast to the sifted flour. Mix so that the yeast is distributed throughout the flour.

We drive in an egg, put a spoonful of sour cream.

We pour out the water. Water should be heated up to 30-35 degrees.

We mix the whole mass. For pies, a soft, easily stretched dough is kneaded, otherwise a thin cake will not work.

When all the liquid is absorbed into the flour, add sunflower oil.

We mix the oil into the mass. Cover the batch with something dense to lift the mass.

After 35-40 minutes the dough is ready for baking pies.

We divide it into three equal parts. You can use a kitchen scale to determine the weight.

Ossetian cheese is soft in structure, so we knead it with our hands.

The cake should be the correct round shape, with the same thickness of the edges. To make it easier to do this, you can use a special template or a silicone mat with markings.

The amount of filling in the pie should be equal to the amount of dough or slightly more.

Spread the cheese in the middle of the tortilla.

Then we close it with the edges of the circle, fastening them together.

Pressing from above, we give the original shape. At the same time, we try not to tear the shell. Make a small hole in the middle of the pie to allow steam to escape during baking.

We bake in a pan without oil in the oven. Pies are baked very quickly 10-12 minutes, but the oven must be very hot.

Hot pies are smeared with butter. They are served immediately after baking.

In the first recipe, a quick method for making pies was given without a sourdough. The second recipe describes the traditional steam method.

Ossetian pie dough with potatoes and cheese

Cheese as a filling is present in many dishes of Caucasian cuisine. It can be the main filling or added to other products. For pies, soft homemade cheese is taken: Ossetian, Adyghe, brynza, in extreme cases, “suluguni.”

Number of products:

• 450 grams of flour;
• 35 ml of sunflower oil;
• 5 grams of fast-acting yeast;
• 1 + 1 teaspoon of sugar and salt;
• 300 ml of milk;
• 300 grams of potatoes;
• 250 grams of cheese;

Cooking method:

For dough, pour yeast, salt, sugar into a bowl in which we will knead.

Pour in warm milk.

Add 5-7 tablespoons of flour.

We stir. If flour lumps remain, do not pay attention to them, they will soak on their own.

We cover the dough with cling film or a dense cloth to create a favorable environment for the yeast. We leave for 30 minutes.

After 40 minutes, check the dough. If the surface of the mass is covered with bubbles, it has fermented and you can knead the dough.

Add the rest of the flour, mix.

Pour in sunflower refined odorless oil. Knead until a homogeneous composition. The mass should be soft, but not sticky to your hands.

Cover again with cling film to lift the mass.

For the filling, peel the potatoes and boil them. Then mash into puree. You can add a little broth or warm milk to make the puree more plastic. We rub the cheese through a grater or knead it with our hands / depends on the density of the cheese /, then mix everything.

We divide the approached mass into parts. Roll into balls. We give each ball the shape of a cake of the desired size, put a ball of filling in the middle.

We tighten the edges of the circle to the middle and fix it so that the potatoes and cheese are inside.

Then we flatten and smooth with our hands to get a flat cake up to 2 centimeters thick. Do not forget to make a hole in the middle of the cake so that the steam does not tear the shell.

Bake on a baking sheet or pan without greasing the surface. You can put baking parchment on the bottom.

In the Caucasus, each nationality has its own recipes for baking pies, but they are all invariably very tasty. Bon appetit to all who used these recipes!

Video dough for Ossetian pie classic recipe

The history of the unique Ossetian pie recipe

Today we have an unusual recipe for an Ossetian pie, it differs in that it was invented by a simple person, and does not belong to the people. The author is real Ossetian Alma Kulieva. This chef works in a cafe in St. Petersburg, 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 is her signature secret, describing it step by step and accompanying the photo.

The cake 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 make. The complexity of cooking is low, which means that both a teenager and a person can repeat it without any special knowledge in 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. For a better feeling of all the taste that the chef wanted to convey, it is better to warm it up.

In the homeland of these pies, in Ossetia, housewives make them in ovens, where pastries are heated to a high temperature, sometimes reaching up to 300 degrees. Cheese, meat, various greens are mainly used. But you can and should fantasize with the 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. Forms are very diverse, they can differ in holes, splendor and filling.

The composition of the ingredients of the 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;
• Onion - 1-3 bulbs (depending on size)

How to cook Ossetian pie according to the recipe of Alma Kulieva