Ossetian pies are called pastries based on thinly rolled yeast dough. The filling for the pie can be cheese, potatoes, chopped meat etc. And in the national culinary traditions of Ossetians there is even a place for pies with beet tops. An important point in the process of preparing such pies is the correct rolling of the dough and the dosage of the filling. The layer of dough should be thin, and the filling should spread over its entire area. The Ossetian pie is shaped like a fluffy cake; it can serve as an independent dish, and served as an accompaniment to soups and snacks.

Ossetian cheese pie

Time for preparing: 2.5 hours.

Quantity: 3 pies.

This pie is made on the basis of a traditional yeast dough, which should rise within 1.5-2 hours before baking. For the filling you will need hard cheese and fresh herbs, and for baking - round shapes.

2 o'clock 30 minutes. Seal

Ossetian meat pie

This pie turns out to be hearty, because it is prepared with minced meat. You can use any mince of your choice. The dough is kneaded on the basis of dry yeast and milk, which can be replaced plain water.

Ingredients:

• Flour - 300 g.
• Water or milk - 250 ml.
• Dry yeast - 10 g.
• Vegetable oil - 1 tbsp. l.
• Salt and sugar - a pinch each.
• Minced meat - 500 g.
• Garlic - 2 cloves.
• Onion - 1 head.
• Butter - 30 g.
• Cilantro or dill - 1 bunch.
• Black pepper.

Cooking process:

1. Stir dry yeast, warm water or milk in a bowl, add a pinch of salt and sugar, add a little flour. Mix everything and leave for 15 minutes for the yeast to start working.
2. After pouring the entire amount of flour indicated in the recipe. Flour should be sifted first. Also add a tablespoon of vegetable oil to the mass. Knead the dough and keep it in a warm place for 1.5-2 hours. The dough should be covered with gauze or a cotton napkin.
3. Prepare the meat filling. Add chopped onion, finely chopped cilantro or dill, crushed garlic cloves to the minced meat. Salt the minced meat and season it with pepper or other seasonings to taste.
4. The dough, which should rise twice in 1.5-2 hours, is divided into two parts.
5. Roll out a circle from part of the dough, the optimal thickness is 3-3.5 cm.
6. Spread the minced meat filling over the entire area of ​​the rolled out layer of dough, a little short of the edges, which will then be pinched with the top layer of dough.
7. Roll out the second part of the dough into a circle, trying to make its diameter equal to the first circle. Cover the layer with the filling with a free layer of dough and pinch the edges. Make a slit in the center of the top circle and place the cake in the oven.
8. In the oven, preheated to 200 degrees, bake the cake for 20-25 minutes. And after more hot pie grease with butter.

Ossetian pie with potatoes and cheese in a slow cooker

In a slow cooker Ossetian pie cooked in the “Baking” mode at maximum power. Yeast dough is prepared standard recipe, and the potatoes must first be boiled.

Ingredients:

• 3 art. flour.
• 0.5 st. water.
• 2 tsp dry yeast.
• 2 tbsp. kefir.
• 2 tsp Sahara.
• 500 g potatoes.
• 200 g cheese.
• Salt and spices to taste.

Cooking process:

1. Knead yeast dough. First, prepare the dough: mix warm water with dry yeast, sugar and a few tablespoons of flour. Within 15 minutes, the dough will rise.
2. After adding to yeast base slightly warmed kefir and the amount of flour necessary for kneading the dough. It may need a little less or more than the specified volume - enough to make an elastic dough. The dough should rise in a warm place for about 2 hours.
3. Peel the potatoes and boil them until tender. Mash the cooled potatoes with a crush and mix with finely grated cheese. You should get a soft, slightly viscous mass. You can optionally add your favorite spices or chopped herbs.
4. Divide the dough into parts, determine how many of them will turn out during the rolling process. Each part of the dough needs to be rolled out into a cake, its diameter should be slightly smaller than the diameter of the multicooker bowl.
5. Spread the filling in the center of the cakes and pinch the edges to the middle, then turn over and lightly press each workpiece.
6. In the slow cooker, select the “Baking” mode, grease the bowl with a small amount of vegetable oil and bake the cakes for 10 minutes on one side, then turn over and bake for another 10 minutes.

According to tradition, you should grease the finished cakes with butter.

Ossetian pie with stewed cabbage

Ossetian pie with cabbage is fragrant, tender and contains very few calories. Together with cabbage, salty is used in the filling. cottage cheese kind of like a bryndza.

Ingredients:

• 4 tbsp. flour.
• 2 tsp dry yeast.
• 1 egg.
• 1 st. warm water.
• 1 st. l. Sahara.
• 0.5 tsp salt.
• 3 art. l. vegetable oil.
• 500 g white cabbage.
• 100 g of cheese.
• 1 bulb.
• Salt and spices to taste.

Cooking process:

1. Prepare dough. Pour flour into a deep bowl, mix it with yeast, sugar and salt. In the middle of the flour slide, make a recess and pour warm water into it, beat in an egg, pour in vegetable oil.
2. Knead the dough and transfer it to a bag or wrap it in cling film. Leave for an hour and a half.
3. Chop the onion with a knife and fry in oil.
4. Chop the cabbage into thin strips and add to the pan with the onions. Cover with a lid and simmer for 20 minutes over low heat. Periodically you need to stir the cabbage, bring it to readiness. salt stewed vegetable and season, you can add chopped herbs. Be careful with salt if using salted cheese.
5. Mix the prepared cabbage with crumbled cheese or other cheese.
6. Ready dough divide into parts, roll each into a circle.
7. Spread the cabbage and cheese filling in a circle of dough and pinch the edges in the center, then turn over and knead the workpiece a little so that the filling is evenly distributed.
8. Bake pies on a baking sheet or in a mold at a temperature of 200-120 degrees for 20-25 minutes.

Ossetian bean pie

Ossetian bean pie is one of the most hearty options this pastry. You can use white or red beans. First, it must be boiled and pounded into gruel.

Ingredients:

• 3 art. flour.
• 150 ml of water.
• 8 g dry yeast.
• 150 ml of kefir.
• 1 bulb.
• 50 g butter.
• 2 cloves of garlic.
• 300 g beans.
• 1 tsp. salt and sugar.
• Thyme or other herbs.
• 2 tbsp. l. vegetable oil.

Cooking process:

1. Boil beans. To make it cook faster, it is better to soak it in water overnight.
2. Yeast dough is prepared in the traditional way. First, make a dough out of warm water, sugar, yeast and a small amount of flour. When 15 minutes have passed since its preparation, add all the flour, warm kefir, vegetable oil and salt. Knead the dough and leave to rise in a warm place.
3. Peel the onion, chop with a knife and fry in a pan, trying not to overcook.
4. Grind boiled beans and fried onions in a blender or pass through a meat grinder. Add dry herbs (thyme, oregano, basil or others), salt, add crushed garlic.
5. After the dough has risen, divide it into three parts. Divide the bean filling into the same number of parts.
6. Roll out part of the dough into a circle, distribute the filling over the entire area of ​​​​the circle, pinch the edges of the dough in the center. Turn the workpiece seam down, flatten and lay out the form or on a baking sheet. Do the same with the rest of the dough and filling.
7. Make a few cuts on the top of the pastry and put the pies in the oven. Bake at high power (220-230 degrees) for 15-20 minutes.

Lubricate a hearty bean pie with butter.

ockey.ru

Yeast dough on dough

Ingredients

• 1 teaspoon dry yeast;
• 600 g + 1 teaspoon of flour;
• 1 teaspoon of sugar;
• 30 g butter;
• 150 ml of milk;
• 250 ml of kefir;
• 1 teaspoon of salt.

Cooking

Make a brew first. Combine a teaspoon of yeast, flour and sugar and pour into 50 ml of slightly warmed milk. Stir and put in a warm place until air foam appears.

When the dough comes up, start making the dough. Sift flour and melt butter. Make a well in the flour and pour in the dough, butter, 100 ml of milk and kefir. Add salt.

Mix well until smooth and leave in a warm place until the dough has doubled in size. This may take over an hour.

Knead the risen dough well until it becomes soft and pliable.

Yeast-free dough

Ingredients

• 300 g of milk;
• 1 teaspoon of sugar;
• 1 teaspoon of salt;
• 400 g flour.

Cooking

Slightly warm the milk and dissolve the salt and sugar in it. Sift the flour and, stirring, gradually pour it into the milk.

Knead the dough well so that it becomes homogeneous, soft and elastic and does not stick to your hands. Sprinkle with flour if needed.

Cover the dough cling film and let it sit for 10-15 minutes.

How to make stuffing for Ossetian pies

The filling should be either as much as the dough, or a little more.

For the Walibach pie with cheese

Ingredients

• 1 kg Ossetian cheese or a combination of pickled cheeses (for example, 500 g of Suluguni + 500 g of Adyghe).

Cooking

Just mash the cheese with your hands.

For Kadyndzjin pie with cheese and green onions

zernograd.com

Ingredients

• 700 g Ossetian or other pickled cheese: Adyghe, Suluguni, feta cheese;
• 300 g green onions;
• salt - to taste.

Cooking

Mash the cheese with your hands or grate it. Finely chop the green onion. If the cheese is fresh, salt to taste. Mix well.

For the potato pie with potatoes, cheese and herbs

povarenok.ru

Ingredients

• 800 g potatoes;
• 200 g of Ossetian or other pickled cheese;
• 2 tablespoons of sour cream;
• 1 bunch of dill;
• 1 bunch of parsley;
• salt and pepper - to taste.

Cooking

Boil potatoes and do it. Add grated cheese, sour cream, chopped herbs, salt and pepper, mix again and let cool.

For the Fidgin Meat Pie

brjunetka.ru

Ingredients

• 1 kg of beef or lamb (other lean meats can also be used, but, as a rule, they do not put pork in Ossetian pies);
• 1 onion;
• 3-4 cloves of garlic;
• ground or fresh hot red pepper - to taste;
• salt - to taste;
• 9-13 tablespoons meat broth(3-4 for the filling + 6-9 pour into the finished cake).

Cooking

Grind meat, onion and garlic in a meat grinder. Add seasonings and mix well. Pour in 3-4 tablespoons of the broth, mix again and put in the refrigerator so that the filling is a little infused.

For the Tsakharajin pie with beet tops and cheese

zernograd.com

Ingredients

• 300 g of beet leaves;
• 700 g pickled cheese;
• salt - to taste.

Cooking

Grate the cheese on a coarse grater. Wash the leaves, dry and cut into medium pieces. Mix with cheese, salt, if it is fresh, mix.

For the Kadurjin pie with beans

povar.ru

Ingredients

• 600 g of beans;
• 150 g of onion;
• 3 tablespoons of vegetable oil;
• 3 cloves of garlic;
• 3 teaspoons of thyme;
• salt and pepper - to taste.

Cooking

Soak the beans for 8 hours, and then turn them into puree with a blender or meat grinder. Finely chop the onion and fry it in oil until golden brown. Mince the garlic.

Mix beans, onion and garlic, add thyme, salt and pepper. Mix well.

For the Kabuskajin pie with cabbage and cheese

zernograd.com

Ingredients

• 900 g cabbage;
• 1–
• 600 g pickled cheese;
• salt - to taste.

Cooking

Finely chop the cabbage. Fry it in hot oil for about 10 minutes, uncovered. Vegetables should not burn.

When the cabbage becomes a little softer and settles, cover the pan with a lid and, adding water from time to time, simmer until tender. Remove from fire and cool. Drain excess liquid.

Grate the cheese or mash with a fork or your hands. Combine with cabbage, salt and mix.

For the Davonjin pie with wild garlic and cheese

zernograd.com

Ingredients

• 3 bunches of fresh wild garlic;
• 5 green onion feathers;
• 5 sprigs of dill;
• 600 g pickled cheese;
• salt - to taste.

Cooking

Separate wild garlic leaves from too coarse stems. Finely chop all the greens and remember it with your hands. Grate the cheese or mash with a fork if it is soft. Cheese should be less than a mixture of greens.

Combine all ingredients and salt to taste.

For the Nasgin Pie with Pumpkin and Cheese

smachno.in.ua

Ingredients

• 600 g pumpkin;
• 300 g of Ossetian, suluguni or other pickled cheese;
• 250 g of onion;
• 2 tablespoons of butter;
• 2 tablespoons of vegetable oil;
• salt and pepper - to taste;
• 2 teaspoons dried thyme.

Cooking

Grate pumpkin pulp and cheese on a coarse grater. small cubes chop the onion and fry it in hot butter and vegetable oil until golden brown.

Simmer the pumpkin with onions for 5 minutes, add salt, pepper and thyme. Add cheese and mix well.

For Zokojin Pie with Mushrooms and Cheese

edaetoprosto.ru

Ingredients

• 500 g fresh champignons;
• 2 dried white mushrooms;
• 2 tablespoons of vegetable oil;
• ½ teaspoon dried thyme;
• salt and pepper - to taste;
• 400 g pickled cheese.

Cooking

Cut the mushrooms into cubes, grind the porcini mushrooms into powder in a separate bowl.

Put the mushrooms in a frying pan with heated oil and simmer over low heat under a closed lid until half cooked. Add mushroom powder, thyme, salt and pepper and continue cooking.

While stirring, wait until all the liquid has evaporated.

Grate the cheese, combine it with chilled mushrooms and mix well.

For the Balgin pie with cherries

ah-vkusno.ru

Ingredients

• 350-450 g whole pitted cherries (you can use frozen);
• sugar - to taste;
• 2 tablespoons corn or potato starch;
• 60 g walnuts.

Cooking

Leave a few berries to decorate the pie, put the rest in a bowl. Add sugar and starch, mix gently.

Finely chop the walnuts and set aside - they will be needed during the formation of the pie.

How to sculpt Ossetian pies

"Balgin" with cherry

Divide the dough into two parts. Roll out one half and lay in shape. Lay out the cherry in a thick layer. Sprinkle with walnuts.

Roll out the other half of the dough and cover the pie.

Spread the filling on the cake.

Pin the edges of the dough on top. Stretch carefully so that the filling does not shine through.

First, press the middle with your hands, then the edges and slowly stretch the cake so that the filling is evenly distributed.

When the cake is fairly thin, turn it seam-side down onto a baking sheet, cast iron skillet, or floured pan. Make a small hole in the center for steam to escape.

Make two more pies in the same way.

How to bake Ossetian pies

In the oven

Preheat the oven to 200°C and put the pie in it for about 15 minutes to brown it.

in a frying pan

So you can cook any pie, except for "Balgin" with cherries.

Heat a dry frying pan well. Put the cake on it and bake under the lid until golden brown from each side.

How to serve Ossetian pies

Grease the finished pies generously with butter. Pour the broth into the meat.

Serve pies stacked and hot.

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. At present, there are much more recipes for Ossetian pies, as many hostesses have adapted 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 ourselves simple recipe. By the way, you can choose a dough recipe for Ossetian pies to your liking (see recipes below).

Ingredients:

For three meat 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. To mix everything.
3. For meat filling meat and onions must be passed through a meat grinder, installing 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 smooth 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. Let's mix everything well. better with 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 filling into 3-4 parts, form pies, grease with butter, and put in 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 test you need to dilute in hot water and yeast milk, add salt and sugar, vegetable oil, sifted flour. As a result, the dough is elastic, it needs to be greased in a bowl vegetable oil, and then cover with a towel and leave 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.

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 you get homogeneous mass. 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 meat in a meat grinder along with onions, 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

Have you tried Ossetian pies? If not, then you are missing out!

From tender yeast dough and a thick layer of filling, which Ossetian housewives have never spared, a very tasty and satisfying dish is obtained.

It is customary for them to meet guests, treat relatives and friends, they cook it every day or serve it for the holiday. In general, it is very difficult to imagine a feast in Ossetia without pies.

The recipe for this dish has been passed down from generation to generation, and therefore today we have the opportunity to try the national curiosity of one of the regions of the Central Caucasus.

And thanks to the Internet, anyone can cook an Ossetian pie. All that is needed is to follow the recipe and cooking traditions, which we will discuss in this article.

It is known that Ossetian pies have a thousand-year history. The traditional shape of this dish is a circle with a diameter of 35 cm, although a triangular shape may be used to celebrate religious holidays.

Such pies are stuffed with cheese and have a special name - Artadzykhonta. Regardless of the form, it is customary to put individual dishes on the table, on which these dough products lie in three pieces.

At the same time, the top cake moves slightly to the left (from the oldest at the table) so that you can see the amount of baking.

The number "3" is a religious symbol that represents the unity of God, Sun and Earth. And only at the commemoration Ossetian pies are put in 2 or 4 pieces.

The dough for this dish is prepared according to special recipe. If everything is done correctly, then you will get a product that has a very soft, tender, melt-in-your-mouth dough.

According to the recipe, it should be located not only below, but also on top of the filling.

At proper preparation Baking will be tasty and soft even the next day.

By the way, the skill of the hostess is determined by the thickness that the dough has: the thinner it is, the more skillful the cook is considered.

An important characteristic of this dish is its satiety.

1-2 pieces are enough to satisfy even very strong hunger. Therefore, Ossetian pies will become great option for a big company.

Satiety is achieved not only by the fact that the dough is used in a double portion, but also by the presence of a sufficient amount of filling.

Believe me, it is very difficult not to notice it in Ossetian pies. A variety of options allows everyone to choose their favorite dish.

You can find recipes for bean pie, herb pie (chopped beet or cabbage leaves), meat, cheese, pumpkin, potatoes and many others. The main thing is to follow the recipe to achieve the perfect effect.

Each option has not only its own cooking secrets, but also a separate name. The most popular and favorite recipes are Ualibakh (with cheese), Kartofdzhyn (with potatoes and cheese), Fyddzhyn (with meat).

Baking Ossetian pies is not particularly difficult, however, to achieve the ideal result, you should acquire some experience and skill.

According to tradition, only women are engaged in cooking, since for a man such an activity is considered humiliating.

However, if you like unusual and delicious food, that shouldn't stop you. Follow the instructions step by step, and creating traditional Caucasian pastries at home will not create difficulties for you.

Traditional Ossetian pie: from the origins to the present day

Ossetian pies today are not an exotic treat, this dish of Caucasian cuisine has long become familiar to us. And if traditional pies prepared with cheese, now beet leaves, zucchini, cabbage, wild garlic and much more are used as fillings.

Fidchin is also traditionally prepared - meat pie with beef - for important holidays. Majority modern recipes these are already more modern versions, which, nevertheless, are liked by many. Today you can order Ossetian pies for every taste!

How to cook the dough

To successfully prepare a dish, you should, first of all, take care to prepare the dough correctly.

The traditional option involves creating a base on yeast grown on dough.

Such a dough should result in a soft, pliable and at the same time keep its shape.

Using the recipe below, you can get a variant of the base that can be stored in the refrigerator to get it at the right time and cook tasty pie. However, no one forbids you to use it immediately upon readiness.

To create a sponge, take:

• dry yeast (1 tsp);
• flour (1 tsp);
• sugar (1 tsp);
• milk (50 ml).

A serving of yeast should be mixed with flour and sugar. Then warm the milk and pour it into the mixture while warm. Now all this should be mixed again and put in heat to form foam.

In addition to the dough, you will additionally need:

• warmed milk (100 ml);
• kefir (250 ml);
• flour (600 g);
• butter (30 g);
• salt (1 tsp).

To get the dough for the pie, you need to take a large bowl. Sift the flour into it, create a small depression and pour the dough there.

You also need to add according to the recipe butter(melt it first), milk, kefir and salt. Mix the contents of the bowl very well, and then put the bowl in a warm place.

The dough will rise within 1-2 hours, depending on the room temperature. As soon as you notice readiness, the base should be kneaded well and begin to form products.

If the filling is already ready (you can make a pie with meat, with herbs, with pumpkin, with potatoes and cheese), then proceed to collect the product.

Pie collection and baking

A very important and, perhaps, the most difficult stage.

If you do everything right, then the Ossetian pies will come out “just right”, and you will proudly put them on the table in front of your guests and relatives.

First of all, knead the dough. Then it needs to be divided into several parts (from 3 to 5) and download each of them into a small ball.

It is rather difficult to indicate the exact size here, since it all depends on the dishes in which you will cook or serve pastries.

Traditionally, the size of the ball is considered ideal so that it fits easily in two female palms.

The next step is to lay out each piece on a floured table. Then, from each part, you should form a circle with your hands (!) Stretch the dough very carefully so as not to tear.

Next, the filling is laid out on the base. Whatever Ossetian pie you cook - with meat, herbs, pumpkin, potatoes, cheese or something else - remember that saving on the filling is a bad form. Post it in bulk.

And now we should turn our pie into a "bun". And you need to do this so that the filling remains inside the dough.

To do this, the base is taken by the edges, stuck together with a “seam” in the center and turns into a new ball. Here you should prevent the appearance of thick seams and accumulations of dough.

Be sure to check the tucks for strength. Now make a small indentation in the center and pull the dough from it with your hands so that the sides form.

Smooth the upper part again with your fingers, removing accumulations of dough and bumps. The cake must be carefully arranged in a circle so that no gaps form anywhere.

With the final touch - the formation of a small hole in the middle - we finish the preparation for baking. This is done so that the dough does not swell and tear in the oven.

Bake in the oven at 200 degrees for 15 minutes. Before you put the cake in the oven, do not forget to generously grease it with butter on top.

Variety of toppings

You can put anything inside the Ossetian pie. The base goes well with meat and herbs, beans and pumpkin, potatoes and cheese, and even fruits and nuts.

Here it is only important to observe the proportion: 2 parts of the filling for 1 part of the dough. Pies, depending on the content, are usually distinguished by names.

Fidjin or meat pies

It is easy to prepare such a filling. It is important to remember here that meat pies should be eaten very carefully: firstly, the filling is very juicy, and secondly, it can be very hot.

The recipe for preparing content is simple. First you need to take veal tenderloin(300 g).

After thorough washing and cutting into small pieces, send it to the meat grinder.

Here you also need to add garlic (2 cloves) with herbs (1 bunch). When finished with the meat, take 3 onions and chop them very finely.

Now mix the minced meat with onions, add pepper and salt (to taste). Everything, the filling for the meat pie is ready. Then it remains only to collect and form products with meat.

Walibach, Khabizgen or cheese pies

This type of filling is the most popular. And all because cheese is one of the most beloved products in Ossetia. Previously, it was prepared from any kind of milk (cow, goat, sheep).

For baking, one of the types of cheese or a mixture of different types. The most ideal option for cheese pies is real Ossetian cheese.

However, if you do not have the opportunity to purchase this product, then the recipe allows you to replace it with Feta cheese. The main condition is that it should be very salty and quite fatty.

The recipe for making dough here is the usual one. You need to take 500 g of cheese and grind it. You can do this with your hands or with a fine grater.

If you want to make the cheese pie even more delicious, you can take not one, but several types of cheese. For example, pastries from the filling are delicious, where feta cheese and Adyghe cheese are mixed in equal proportions.

Another option is to use green cheese. It can be beet tops, spinach leaves and more. The recipe involves the use of cheese and herbs in approximately equal proportions.

Pumpkin or potatoes can also be added.

But in this case, pies are obtained that have a completely different name:

• Tsakharajyn - cheese with beet greens;
• Davondzhyn - cheese with wild garlic;
• Kartofjin - cheese with potatoes.

Potatojin or cheese and potato pie

The recipe for making dough here is the usual one. For the filling you will need 1 kg of potatoes, 2 onions and 500 g of salted cheese (of your choice).

Peel, cut and mash potatoes. Then add chopped onions and cheese to it. All this must be mixed, divided into several parts (according to the number of bases) and put on the dough.

You collect pies, bake them and that's it - you can serve them on the table. Believe this original recipe men will definitely appreciate and will not be stingy with compliments.

After all, such pastries will be not only tasty, but also satisfying (yielding, perhaps, to a meat pie).