Ossetian milk pies recipe. The right dough for Ossetian pies

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 the Sky, 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.

Traditionally, flat Ossetian pies are made with a diameter of 30-40 cm 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. A few centuries ago, these pies were made exclusively from unleavened dough. Currently, there are much more recipes for Ossetian pies, as many hostesses have adapted the classic recipe for home cooking. And more and more often, recipes for Ossetian pies are found 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 a 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 tablespoons)

Yeast - 9.0 g

Flour - 600 g

Salt - 1 tsp without a 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 stuffing:

Potatoes - 3-4 pieces of medium size

Cheese - 100 grams

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

Salt

How to cook Ossetian pies

1. Put sugar, yeast, salt into warm milk, pour in oil. Add 4/5 flour to the mixture and knead a moderately dense dough. For an hour and a half, put the dough in a warm place.
2. Boil the peeled potatoes in salted water. Remove from water, mash with a crush, add herbs and chopped cheese. Mix everything.
3. For meat filling, meat and onions must be passed through a meat grinder, placing a grate with large holes on it. Everything can be cut with a knife. Salt and pepper the meat filling to taste.

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

7. Put the filling.

8. Pinch the edges.

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

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

Delicious Ossetian pies are ready

Bon appetit!

Ossetian pies recipes

Ossetian pie is a real hearty meal of the inhabitants of Ossetia, fully revealing the culinary abilities of the hostess who prepared this dish. It is believed that how experienced the hostess depends on the thickness of the dough layer. The thinner the layer, the more agile the hostess, 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 stuffing, covered with the same layer of dough on top. Filling, meat, cabbage, cheese, mushrooms, cherries, potatoes and even beet tops that do not stick out of the dough, they are neatly hidden and make the dish juicy, rich and very tasty.

Ossetian pie recipe with cheese

Dough:

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

Filling:

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

Dissolve yeast, salt, add sugar. Then sifted flour, mix, add oil. Mix well until a homogeneous and elastic dough, leave for an hour in a warm place.

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

Ossetian pie recipe with meat

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

Scroll the meat through a meat grinder or combine, 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. Here we pour 5 tablespoons of broth, mix. We send it to the refrigerator for an hour.

We divide the dough into 3 parts, as well as the filling. We roll out a thin layer of the “sole” of the pie, put the minced meat, cover with a second layer, make a cake. We send it to the oven for 25 minutes at 220 degrees, after cooking the hot Ossetian pie on top, grease it well with butter.

Ossetian pie recipe with potatoes

Filling:

• Potato - 0.5 kilograms.
• Cheese "Ossetian", you can use Brynza - 0.5 kilograms.
• Butter - 80 grams.

Dough:

• 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 the dry ingredients, dissolve well, mix and make an elastic dough, leave for 1 hour in a warm place.

Filling: Boil and mash potatoes until mashed, season with salt. Pass cheese or cheese through a grater. Mix potatoes and cheese, add a little milk. We divide the dough and filling into 3-4 parts, form pies, grease with butter, and send to the oven for 20 minutes at 220 degrees.

Ossetian pie recipe with herbs

• Yeast dough.
• Suluguni - 200 grams.
• Feta - 100 grams.
• Green onion - 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 fat sour cream, mix again. We divide the dough into three parts, as well as the filling. We form pies. We hide the filling inside, on top, the part that we cover the pie, grease well with butter. Preheat the oven well, leave the cake for 20 minutes at 220 degrees.

Ossetian pie recipe on kefir

Kefir dough:

• Kefir (more than 2.5%, best of all 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.

Filling:

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

Mix the ingredients for the dough, as a result it will turn out fluffy, elastic, rises 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 clean the mushrooms, cut into small squares, pass the onion with mushrooms. Boil the eggs and chop them with a fork or rub them on a fine grater. We also rub the cheese. But on a big scale.

The dough must be divided into 4 parts, as well as the amount of filling. We form pies, lay the filling and cover with the top layer of dough. The cake on top can be well smeared with butter, or with vegetable oil, as well as egg yolk. We send for 20 minutes at 200 degrees in the oven.

Ossetian pie classic recipe

Dough:

• 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 (Tsakharajyn - 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 cheese and mix with herbs.

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

When the dough has come up, it must be divided into 3 parts, form pies (put the filling on the lower thin layer, cover with the second layer of dough on top, make a cake). Lubricate with egg yolk, leave for half an hour at 200 degrees.

Today we are serving Ossetian pies on the table - we will have 5 recipes with photos. How to cook Ossetian pies? - you ask? It's not that hard. Unleavened yeast dough, a lot of toppings and, of course, love for those you treat. That's the whole secret!

The modern world is different in that the cultures of different ethnic groups penetrate each other, creating a wonderful interchange of values. This also applies to cooking - and to share the pearls of their national cuisine.

Ossetian pies with meat

Ossetian meat pies are called "fydzhyn". There should be an odd number of them on the table. Then they symbolize happiness, abundance and prosperity in the house.

Ingredients:

• 200 water;
• salt + granulated sugar - 1 tsp each,
• yeast - 4 g (dry);
• white flour - 320-350 g;
• one and a half tablespoons of vegetable oil;
• ground beef meat - 600 g;
• large onion;
• a couple of cloves of garlic;
• a bunch of cilantro;
• for juiciness - 60 ml of water;
• butter - a piece the size of a walnut.

Cooking:

1. Pour a glass of slightly warm water (no more than 30º) into the dishes, salt, pour sugar, send yeast and a little flour there.

Don't overheat the water! This can kill the yeast and the dough will not rise.

1. Constantly stirring, add the rest of the flour, vegetable oil and gradually turn the whole mixture into a light dough that does not stick to your hands. Let him stand for an hour. During this time, we will crush it 1 time.

1. For now, let's get on with the filling. We combine minced meat, chopped onion, chopped herbs and crushed garlic in a separate bowl. We season, pour in a little water so that the meat is juicy.

You can take any meat, depending on how high-calorie you want to make the dish.

1. So, the hour has passed, we take our bun of dough (it rose, became magnificent), divide it in half and roll out a thin layer (3 mm) from one part according to the size of the form.

1. Spread the filling carefully on the surface.

1. We roll the second layer in the same way, cover it and carefully pinch the edges. We make a cross-shaped incision in the middle of the dough so that the cake does not swell.

Bake in the oven for about half an hour. Grease the hot cake with a piece of butter. And enjoy a hearty, tasty dish with an amazing aroma.

Ossetian pie with cottage cheese and herbs - recipe and photo

Ossetian pie with cottage cheese and herbs is very tasty. It is tender and fragrant, and what else do you need for dinner with friends.

Ingredients:

• flour of the highest grade - one and a half with the top stack.;
• milk (slightly warm) - 150 g;
• any vegetable oil - 10 ml;
• baker's yeast (dry) - about 2 tsp;
• by tsp sugar and salt;
• cottage cheese - 280 g;
• 70 g of greens;
• a spoonful of butter for greasing.

Cooking:

1. Pour the sifted flour into a bowl and add the remaining dry ingredients - yeast and salt with sugar.

1. Gradually mixing warm milk, knead the uncooked dough with your hands.

1. When the lump of dough has already turned out, add vegetable oil. Knead again.

1. Now kneading our base is much easier, it is not so sticky. We spread it on a table sprinkled with flour and with our hands we give the dough the shape of a kolobok.

1. We cover our pretty bun with a damp towel and let it rest for 50-60 minutes.
2. Let's do the filling ourselves. If the cottage cheese is homogeneous, put it in a bowl immediately, if in grains, pass it through a combine or blender. We cut the greens: any you like. We combine greens with cottage cheese

Take the greens in a bowl with your hands, grind lightly. So it will be more juicy.

1. We add spices to the mass and form another bun with our hands. Attention! The dimensions of the two balls - dough and filling - should be approximately the same.

1. We wait until the dough rises, and we begin to collect our pie.

Ossetian women do not use a rolling pin when making pies. Only hands dipped in flour.

1. We form the base on the board with our hands up to a diameter of about 20 cm, put a bun of cottage cheese and herbs in the center and collect the dough around it into a bundle (bag).

1. Pressing down, stretch the cake according to the size of the baking sheet.

1. We cut in the middle crosswise and send it to bake in a hot oven (t 250º) for 25 minutes.

As soon as it is ready - we smear the top crust with hot butter.

Ossetian pies with beet tops - recipe

Tsakharajyn - this is how Ossetian pies with beet tops are called in the Caucasus. We will choose a recipe based on natural yeast.

Ingredients:

• warm water - 70 ml;
• milk - 70 ml;
• 2 with top st.l. sour cream;
• fresh yeast - 10 g;
• 30 ml of sunflower oil;
• a bunch of beet tops;
• any pickled cheese - 200 g.

Soak pickled cheese (brynza, feta, suluguni, Adyghe) in milk for 30 minutes to give off excess salt. Grate, mix with herbs and mold into a ball.

Cooking:

1. For the filling, we rub the cheese, finely chop the tops. We sculpt a white-green ball.

If desired, you can also take green onions, parsley and dill in the filling. Then we reduce the amount of tops by half.

1. Place seam side down, slit to release steam, and bake until golden brown. Brush generously with butter.

Recipe for Ossetian pie with spinach and cheese

Mastering such dishes, housewives experiment with stuffing. Thus, the recipe for Ossetian pie with spinach and cheese was born.

Ingredients:

• warm water - 70 ml;
• sifted flour - 2 cups without a slide;
• milk - 70 ml;
• 2 with top st.l. sour cream;
• fresh yeast - 10 g;
• granulated sugar + salt - 1/3 tsp everyone;
• 30 ml of sunflower oil;
• fresh spinach (500 gr) and a bunch of green onions;
• any pickled cheese - 200 g.

Cooking:

1. We dissolve sugar and yeast in warm water, wait for the appearance of foam, add milk, sour cream and mix.
2. In the sifted flour, we make a notch, add salt and pour in the yeast mixture. With your hands make a soft dough, slightly sticky to your hands. We pour vegetable oil and form a bun. We leave for an hour to rise.
3. Grate the cheese for the filling. Cut the spinach and sauté until soft in a frying pan with vegetable oil. Let's make a ball.

If you put spinach fresh - the cake will be "wet".

1. We flatten the approached base on the table, put the filling, collect the dough around it in a bag, crush it, flatten it to the size of the mold.

Lay seam side down, slit so that the steam can escape, and bake until golden brown. Brush generously with butter.

Recipe for Ossetian pies with cheese and herbs in a pan

And finally, a very simple recipe for Ossetian pies with cheese and herbs in a pan.

Ingredients:

• 320 g flour;
• an incomplete cup of milk;
• 1 tbsp vegetable oil;
• 15 g baker's yeast (dry);
• sugar - about 1 tsp;
• salt - a pinch;
• assorted greens - 100 g;
• a raw egg;
• any cheese - 150 g.

Cooking:

1. We combine dry products (yeast, sugar, salt), pour in warm milk and vegetable oil, knead the tender dough. Let rise 40 min. and again mix well with your hands.
2. We chop greens and cheese, drive in an egg. The filling is ready.

If your cheese is not pickled, but hard, add a little sour cream for the viscosity of the filling.

1. We divide the dough into parts 2:3. We roll out the larger one into a layer, lay out the filling, cover with a second layer (it will be a little thinner), tightly connect the edges.

Fry the pie in a pan with hot oil, seam down. When we turn over on the other side, then cover with a lid for 10 minutes.

And in conclusion, I suggest watching a video recipe for making an Ossetian pie

Bon appetit and see you for new recipes!

Ossetian pies

And it's true - they are amazing. They bake pies for any occasion: for weddings, on holidays, on weekdays and for funerals. There is also a special serving tradition: three pies should be on the plate for the holidays, and two for the commemoration.

Pies are baked with different fillings and they have different names: sacchargins- pies with cheese and beet tops, fitchins- with meat, waalibakhs- with cheese.

RECIPE OF OSSETIAN PIES

NECESSARY:

For test:

250 ml sour milk (kefir, whey)
50 ml milk for the dough *
1-2 tsp dry yeast (or 500 g flour)
1 egg
2 tbsp. l. sour cream
1 tsp Sahara
A pinch of salt **
4-4.5 cups (about 500 g) flour

3 art. l. ghee, for brushing pies

* Liquids in total should be 300 ml per 500 g of flour. For example, there may be 200 ml of kefir and 100 ml of milk.
** A little salt, because. cheese is usually salty.

BY THE WAY: all products should be at room temperature, milk should be warm.

For filling:

Fitchin:
700 g ground beef (it is better to take fatty meat)
1 large onion
2-3 garlic cloves
Salt, pepper, hot pepper - to taste

Saharajin:
500 g of Ossetian cheese (in extreme cases, suluguni in half with Adyghe cheese)
2 large bunches of beetroot

BY THE WAY: if the cheese is very salty, soak overnight in milk.

HOW TO COOK:

Dough:

1. Put a steam. Mix 1/4 tbsp. warm milk, 1 tsp. sugar, 2 tsp. flour, yeast. Let rise 10-15 minutes, or until the dough is foamy.

2. Sift flour into a bowl, pour in yeast, add kefir at room temperature, egg, sour cream, salt.

3. Mix until a homogeneous mass is obtained. Let rise for 1-1.5 hours, or until the dough doubles in size.
While the dough is rising, make the filling.

Meat filling (Fytchiny):

1. Grind the meat in a meat grinder along with onion, hot pepper, garlic.

2. Then add salt and ground black pepper. Minced meat should be soft - not steep, for this, dilute it with broth or just water.

Cheese and beetroot filling ( Saharajin):

1. Finely chop or grate the cheese (can be passed through a meat grinder).

2. Rinse beet tops, finely chop and mix with cheese.

BY THE WAY: for those who do not like fatty meat, you can take lean meat and add ghee to the minced meat. For taste, you can also add 1 clove of garlic, pre-fried, and a few sprigs of cilantro.

Pie preparation:

1. Heat the oven to 200°C.

2. Press the ball of dough lightly. Put a ball of filling on it and pull the dough on this ball from all sides, connect at the top and pinch.

3. Use your hands to knead the resulting ball into a pancake, make a hole in the middle and bake until browned, about 20 minutes.

4. Make the next cake while the first one is baking.

5. Remove the finished pie, transfer to a dish and immediately brush with melted butter and cover with a bowl larger in diameter than the dish with the pie. The second cake is placed on top of the first and so on.

Ossetian pies

What is an Ossetian pie? This is a very tasty national dish. The cake is always in the shape of a circle. Perhaps it symbolizes the sun. After all, with proper preparation, baking turns out to be warm, fragrant and sunny.

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

Varieties of Ossetian pies

The fillings for Ossetian pies can be very different, which means that there are a lot of options for making 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 greens. For its preparation, 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 for the Ossetian pie to cook. There are quite a few recipes. However, in our opinion, the most correct is yeast, if, of course, you have time to mess with it. Such a dough is made on a dough. It is very supple and soft, but holds its shape remarkably. Real Ossetian pies are made with just such a dough. They call it long. This name suggests that it is long and well stored in the refrigerator. It is quite possible to knead it in advance, and bake the pies themselves after a while. 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 pies.

For the brew 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 put in the warmest place, wrapped in a blanket. Let's wait for the foam to build up.

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.

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

Indigenous Ossetian dough

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

Ingredients:

1. 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, we put a light dough, mixing half a glass of warm water with dry yeast, sugar and a few tablespoons of flour. When the first bubbles appear, the dough should be poured into a bowl and add more warm water and the same milk. Mix all components. And we will begin to slowly add flour, kneading enough batter. 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.

The finished dough should double in size and become elastic. But it will still stick to your hands. Do not rush to add flour. The dough should be light. It must be divided into three parts and, well dusted with flour, form the pies themselves.

Fillings for Ossetian pies

Anything can be put into the Ossetian pie. It can be vegetables, fruits, herbs, nuts. The most important thing is to follow the basic rule: the filling in the pie should be twice as much as the dough. And this is an unchanging rule. An interesting fact is that Ossetians call their pies depending on the filling. Each pie has its own name. All of them are very tasty and worthy to try them.

Ossetian pie with potatoes and cheese

There are a lot of options for preparing this filling. In general, each housewife cooks in her own way, observing the necessary proportions. We want to talk about how to cook a traditional Ossetian. This is, so to speak, a basic recipe, and you can make your own adjustments. You can take different varieties of cheese, experiment with spices. There is room for fantasy here. So, how Ossetian step-by-step preparations are made 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 put exclusively to taste.

It has a pronounced salty taste. We cut it into cubes and put it to soak in water for several hours. Then drain the liquid and knead the cheese with your hands or a fork.

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

Cheese and beetroot topping

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 trace elements and vitamins contained in it. Combined together, cheese and greens turn into a magnificent juicy filling that you will love.

Ingredients:

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

Fresh tops are thoroughly washed under running water, and then slightly dried. We collect it in bunches, cutting off the cuttings. We cut the greens very thinly. It turns out a large bowl of chopped leaves. They need to be lightly crushed by hand.

The cheese is rubbed coarsely and added to the greens. All ingredients are mixed. Here is the filling and ready. Then you can fill the cake with it. As you can see, Ossetian pies are easy to cook at home.

Greens and potatoes for the filling

Delicious Ossetian pies are made with potato and greens filling. By the way, greenery in this case is 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

Such a filling is not as often prepared as other options. But trust me, once you've tasted this cake, you'll want to make it again.

Ingredients:

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

Grind cheese and pumpkin on a grater and mix. Here, in fact, our filling is ready. It is very tasty on its own, but in combination with fragrant dough, the taste is simply divine.

Ossetian veal pie

Veal makes a wonderful juicy filling. For its preparation, 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 such ball is placed on a table sprinkled with flour, and kneaded in the form of a circle with your hands. The filling is placed in the center. We recall the basic rule, which says that there should be a lot of toppings. Next, the dough must be collected in the form of a kolobok, pull its edges to the center and link them. Get a kind of ball. It must be turned upside down and put on a baking sheet with parchment, kneading it with your hands into a cake.

It's not as easy as it might seem. Real craftsmen do it in such a way that the ratio of the thickness of the dough and the filling throughout the entire volume of the pie is the same. This can only be learned through experience. The cake should be in the form of a circle. In the center of it you need to make a hole so that the steam can escape and the dough does not burst.

Bakery

A real Ossetian pie is baked in an oven, on coals. To do this, use a special round cast iron mold. It is clear that we do not have such an opportunity. Cooking at home, we bake the cake in a conventional oven, on a baking sheet. The process itself will take about fifteen minutes, only the oven must be well heated to two hundred degrees. The finished cake is very richly smeared with butter. An oil puddle should form around each circle. This will give an indescribable taste to baking. The resulting cakes are piled one on top of the other. They are served on the table in just such a slide, previously cut into portions. The cake is traditionally eaten with the hands.

Instead of an afterword

The pie is the calling card of the whole of Ossetia. Once you try this miracle, you will fall in love with it forever and understand why Ossetians are so reverent about pies. After all, the history of this dish goes back centuries ...

In general, in Ossetia, the hostess who knows how to bake wonderful pies is considered good. It is for this reason that girls are taught this art from early childhood. Of considerable importance in cooking is the mental attitude, the purity of thoughts.