1. Prepare the dough in the sponge method.
Pour warm milk (temperature ~30-35°C) into a cup and dissolve 1 teaspoon of sugar in milk.
Crumble the yeast into the milk and mix well so that the yeast is completely dissolved.
Put the dough for ~ 10-15 minutes in a warm place - during this time the dough should rise with a "cap".
Pour the risen brew into a large bowl.
Add kefir, sour cream, egg (products should be at room temperature), a pinch of salt.
Mix everything well.
Gradually adding flour, and lubricating hands with vegetable oil, knead the dough.
* The dough is viscous, it is not very convenient to knead it. But when it fits, it becomes soft and obedient.
Cover the dough with a clean cotton towel or tighten the bowl with cling film and put it in a warm place for ~ 1-1.5 hours.
In the meantime, prepare the fillings. We grate the cheese, chop the greens, chop the cabbage and fry in vegetable oil.
2. When the dough comes up, you need to knead it and knead a little (~ 1-2 minutes).
Divide the dough into 3 equal parts
3. Put one part of the dough on a table dusted with flour and knead it slightly to make a cake (the cake does not need to be made thin, otherwise the dough will tear).
Put 1/3 of the filling in the middle of the cake (it is better not to distribute the filling over the cake, but spread it in a small slide).
Bring the edges of the cake to the center and pinch well. The filling should be inside the cake.
4. Dust the cake with plenty of flour.
Gently knead the cake from the center to the edges.
To form Ossetian pies, it is very convenient to use 2 round wooden boards. On one board, dusted with flour, a cake with filling is placed and gently kneaded from the center to the edges. Then the cake is covered with a second round board and carefully turned over so that the board that was on top is at the bottom, and the cake is turned over accordingly. Now we remove the top board, dust the cake with flour and knead again from the center to the edges. Thus, you can turn the cake over several times until you get a cake of the desired size. The cake is kneaded quite thinly, its diameter is about 30-40 cm.
5. Make a few cuts on the surface of the cake to release steam, being careful not to cut through the cake. Usually incisions are made in the form of a pattern.
Thus, prepare the remaining 2 pies, dividing the dough and filling equally.
Place an empty baking sheet in an oven heated to ~230°C and let it warm up well.
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 the 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.
Traditionally, flat Ossetian pies are made with a diameter of 30 - 40 mm and a height of no more than 2 cm. The thickness of the dough of a real Ossetian pie should be minimal, and the abundance of filling should be maximum.
By the way, Ossetian pies come in both round and triangular shapes. 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.
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 (beef + pork, 2/1) - 350.0 g
Onion - 1 piece
Spices: salt, ground black pepper
Potatoes - 3-4 pieces of medium size
Cheese - 100 grams
Greens (dill, green onion, parsley) - 10 grams
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.
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
- Warm water - 1 cup.
- Yeast (dry) - 1 teaspoon.
- Flour - 300 grams.
- Sand sugar - 1 teaspoon.
- Salt - half a teaspoon.
- Vegetable oil - 3-4 tablespoons.
- 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
- Potato - 0.5 kilograms.
- Cheese "Ossetian", you can use Brynza - 0.5 kilograms.
- Butter - 80 grams.
- Water - 1 glass.
- Flour - 800 grams.
- Yeast (dry) - 5 grams.
- Milk - 280 grams.
- Vegetable oil - 5 tablespoons.
We make a mixture of vegetable oil, milk and boiled water (40 degrees). In a separate bowl: yeast and flour. Pour 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 the 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.
- 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
- 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.
The Ossetian pie is prepared according to a simple recipe, but it gives great pleasure: juicy, with a filling that melts in your mouth, hearty, but at the same time, light cakes are appropriate for any feast and are suitable for both breakfast and a festive dinner. And they are also very good to serve at events where there is a bias on the buffet table. And they leave with a bang as a main course! What secrets will help to cook pies in such a way as to be known as the best housewife?
Ossetian pies - a traditional recipe
In Ossetia, no woman is recognized by society as a good housewife until she is fluent in the art of baking pies. There, this dish is a cult one, without which weddings, births, commemorations, that is, all significant human events, are inconceivable. The main requirements for pies are that they should be thin, with a juicy, plentiful filling. Poorly rolled cakes, lack of toppings are simply unacceptable. Ingredients for pies are available, but here, as they say in Ossetia, it is very important to bake them with a good attitude and pure thoughts. The rest is always at hand.
For a traditional recipe, we need:
- milk - 3 cups (you can take goat, sheep, cow);
- 3 tbsp ghee;
- 2 tbsp. l. yeast;
- 1 st. l. Sahara;
- 1 tsp salt;
- 1-2 kg of cheese or any pickled cheese.
The most important thing is to properly knead the dough for cakes. To do this, you need to sift the flour through a sieve (leaving one glass for pouring), forming a small slide on the board or in the bowl. In the center of the slide we make a recess. Stir in a glass of warm milk, sugar, salt, butter and yeast, and then pour the mixture into the very center of the flour hill.
Thoroughly knead the components to a uniform consistency: it should be moderately viscous and not stick to your hands. Cover everything with a towel and leave the dough to rise in a warm place for about 2 hours. And only then it is important to carefully knead the dough, adding the rest of the flour and leave for another 30-40 minutes.
Important advice to everyone who decides to cook pies for the first time: be sure to follow the proportions and sequence of actions! Then, when you “stuff” your hand, the process will definitely go faster - you will learn to feel the dough, which means you can change the proportions at your discretion.
While the dough is rising, prepare the filling. Traditional pies - called "walibah" and "khabizzhin" - are prepared with pickled cheese, which is simply rubbed on a coarse grater. Bryndza can be simply kneaded so that it turns into an appetizing cheese mass. It happens that the cheese is too salty: then it is soaked in water so that the excess salt is gone. If you see that the cheese is quite dense, but low-fat in structure, add a little butter (a couple of tablespoons is enough). When the filling is ready, we begin to form cakes.
We roll out the cake, evenly distributing the dough from the center to the edges. The thickness of the dough over the entire surface should be the same: about 1.5 cm. And now we spread the filling, evenly distributing it over the entire surface (we leave 3-4 cm at the edges for “tucks”). It remains to lift the edges and carefully pick them up to the center, trying to fasten them. It is better to leave a small hole in the center - so the steam will come out during the cooking process. It remains to carefully transfer the pies to the baking dish and flatten slightly, giving the shape of a cake. You can use a rolling pin, or do it with your hands - at your discretion.
The ideal diameter of the Ossetian pie is 30 cm.
It remains to grease the pies with yolk (you can use strong black tea), bake them at a temperature of 220 degrees for 15 minutes until golden brown. Ready-made pastries are plentifully poured with butter (sometimes replaced with heavy cream): it soaks the dough, giving it fantastic juiciness and creaminess. Once the oil has been absorbed, the cakes can be eaten. Try not to eat them with your hands!
Cooking with cheese at home
Once upon a time, pies were baked without yeast, using only unleavened dough. Now the recipe is much more reminiscent of Russian pies: housewives put the dough on milk, yeast, adding an egg and butter. And you can also experiment with cheese filling and replace Ossetian cheese with feta, brynza, Adyghe cheese, any kind of hard cheese, and you can mix them in equal proportions.
For cooking:
- Knead the dough according to the traditional recipe.
- We mix feta, cheese, Adyghe cheese in a separate container.
- We prepare Ossetian pies, baking for 40 minutes until the cheese inside is melted.
Ossetian cheese pie goes especially well with yogurt, katyk, ayran. But in principle, you can replace it with kefir or whey, as you like.
With potatoes and cheese
A pie with cheese and potatoes is called “kartofjin” in Ossetia and this kind of pies is very loved by the people. The secret is very simple: potatoes are easy to take with you as a snack, going to work or just on a long journey. They do not lose the charms of their pies either cold or hot, so cakes are prepared very often.
Pies are prepared very simply: for the filling, cheese and boiled mashed potatoes are mixed in equal proportions (you can make it on water). The cheese must be sharp enough, otherwise the cakes will turn out insipid. If you use salted cheese: you can not soak it, because the potatoes will absorb excess salt and it will be in moderation.
Bake at 200 degrees for 30 minutes until the dough is ready. Brush pies generously with melted butter. Serve with warm milk or tea.
Our secret! The fillings, according to the rules from Ossetia, should be exactly twice as much as the dough, otherwise the dish will lose. And even in the process of giving the pies a flat shape, it is important to ensure that the dough does not tear.
With green onions
A variation with green onions is called "kadyndzhin". The combination of cheese and green onions is considered very successful: onions add extra juiciness and a spicy tint.
Ossetian pie with cheese and onions is prepared in the same way as the previous options. But here it is important to choose the right onion: the feathers should be young, sweetish in taste, and in no case bitter, otherwise the pies will be overly "onion". But the right greens will give a light "mushroom" flavor, especially if you add a little butter to the filling.
"Kadindzjins" are very popular with spicy tea from mountain herbs, mixed with honey or other sweets.
With stewed cabbage
Kabuska in the Ossetian language is “cabbage”, so pies with cabbage and cheese are called “kabuskajins” here. These cakes are baked during the season of young cabbage, which is lightly stewed in a pan, and then mixed with pickled cheese.
The filling runs the risk of being bland, and for this, black, red capsicum and other spices are added to it. An important nuance is to use young cabbage and stew it only in melted butter. If you take the winter variety, the taste of the pies will be completely different.
From tradition! In the homeland of pies, on holidays they put three pies on a plate: three pies symbolize three elements. For the funeral table, only two of them always remain on the table.
With Chiken
The combination of cheese and chicken is very tasty in itself, and if you make it with the filling of an Ossetian pie, you get a juicy, tender dish that children will really like. For the test, we use the classic recipe, but we will have to work hard on the filling.
We make the filling like this:
- Finely cut the chicken into cubes and fry with onion in butter until half cooked.
- In a warm meat filling, three any pickled cheese. Ideally, it should be cheese: feta will make the filling too salty, and Adyghe cheese will make it fresh.
- Season with any spices to taste.
- We form cakes.
- We bake them at 200 degrees for 30-40 minutes.
Lubricate the finished cake with oil and cover with a towel on top: it should be slightly spaced. This dish is ideal to drink with young red wine.
Yeast Ossetian meat pie
Ossetian meat pie is called "fidzhin". It is always present on festive tables, being considered a solemn dish. But, as practice shows, such a dish can easily make a full and very satisfying dinner, feed even a large family.
For cooking we need:
- Any meat (preferably lamb, young veal).
- Pickled cheese.
- One big bulb.
- Butter.
We prepare the dough according to the basic recipe. We chop the meat into cubes, finely chop the onion, add cheese, grated butter. We prepare cakes and bake them at 220 degrees for 40 minutes. Lubricate the finished meat pie generously with butter. Serve with spicy tomato sauce, herbs, fresh vegetables.
Minced meat for classic Ossetian pies is never used. The meat should be cut into small cubes, no more than half a centimeter in size.
With cottage cheese and herbs
Pies with greens and cottage cheese - a budget and tasty version of classic pies. No need to look for special cheese: cottage cheese will give the desired sourness, piquancy, and greens will saturate the cake with a unique spicy aroma. You can use any greens, but it is especially good to use cilantro, basil, tarragon in this recipe. They give a special oriental flavor and taste.
Cottage cheese must be mixed with herbs, salted, mixed so that the consistency of the filling is uniform. Next, lay out everything the same as in the classic recipe. Such cakes are baked a little faster - in just 15 minutes.
How to cook in a slow cooker?
Classical Ossetian pies are baked in special ovens, and their cooking on open coals is considered chic. But modern housewives have adapted the recipe by adapting it to multicookers.
The advantage of such a dish is, first of all, in the speed of cooking, and the smart device itself regulates the temperature and baking time. Preparing pies is very simple, but here it is important to calculate the size of the cake for the diameter of the multibowl. Lubricate the bottom with oil, lay out the cake, turn on the “Baking” mode and wait for the oven to signal the end of work. We eat a pie with vegetables, washed down with strong aromatic tea with lemon and herbs.
The recipe for an Ossetian pie, if it seems laborious, is only for the first time: it is enough to bake it once, so that later you want to repeat the dish again and again in different variations. Be bold: use pumpkin, zucchini, grape leaves, beet tops, spinach and sorrel for the filling, experiment with different types of cheeses. We are sure that pies will definitely take root in your diet and will be eaten with pleasure by households.
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
