How to bake Ossetian pies. How to cook Ossetian pies step by step recipe

Ossetian pie - popular dish Caucasian cuisine. Delicious and satisfying, it can be the main part of the meal, an appetizer or a dessert, depending on the filling. You can put anything in it: meat, vegetables, berries and fruits. It's also easy to bake at home. In this article, we will show you how to cook Ossetian pies at home. Let's share culinary life hacks that will allow you to make a cake no worse than in a restaurant. And we will give three traditional recipes - vegetable, meat and sweet.

A few secrets of a delicious pie

Use fresh produce. Ossetian pie is a very demanding dish. This means that the filling of the day before yesterday’s puree and stewed vegetables left over from dinner is not the case. Even frosts are better not to use: the ideal filling is the one that is prepared immediately before being in the oven.

Spare no oil. We are used to lubricating pastries with a beaten egg for a golden crust. But in Caucasian cuisine, another rule applies: immediately after the pie is ready, you need to generously apply butter- so that it spreads like a puddle. Then the dough will be soft and tender.

Don't overdo the flour. The right dough is a little liquid, sticking to your hands. Use olive oil to reduce stickiness. And do not spare time for kneading, literally until your hands get tired. Your task is to properly saturate the dough with oxygen.

• Be careful when choosing products. If meat - then only beef or lamb. The ideal part is the fillet. It is not customary to use pork in recipes for Ossetian pies. As for cheese, brine varieties are best suited: Ossetian, Adyghe, brynza, suluguni. Leave hard cheeses for European dishes.

Now let's talk about how to cook Ossetian pies step by step.

Pie with potatoes and cheese

In the Caucasus, homemade Ossetian pies are more than just food. Their preparation is fraught with a whole ritual. The round shape refers to the sun, so with the right approach, baking turns out to be sunny, sincere, warm. The first recipe is the simplest, but incredibly tasty. First prepare the dough, then the filling.

You will need

For test:

Dry yeast - 1 tsp;

Flour - 600 gr;

Milk - 150 ml;

Kefir - 250 ml;

Butter - 30 gr;

Sugar - 1 tsp;

Salt - 1 tsp

For filling:

• Ossetian cheese - 500 gr;

Potatoes - 3 pcs.;

Milk - 50 ml.

Cooking:

Make a steam. Mix yeast with a teaspoon of sugar and flour, pour half a glass of warm milk. Wait until foam appears on the surface.

Sift the flour in a heap into a large bowl. Make a well in the middle and pour in the dough, melted butter, kefir and the rest of the milk. mix properly.

Cover the dough with a towel and leave for several hours. The warmer the room, the faster it will rise.

Cut Ossetian cheese into cubes and soak in warm water for an hour or two. Then drain the water and mash the cheese with a fork.

Boil potatoes and mash. Mix with dough and warmed milk.

Divide the dough into several pieces. It is believed that the ideal amount for one cake is a ball that fits in the palms of the hostess.

Place the ball on a floured surface and stretch into a circle. Try to do it without a rolling pin. Properly cooked dough will be very elastic, but in traditional recipes Ossetian pies are rolled out with hands.

Put the filling in the center of the circle (golden rule: it should be twice as much dough) and fasten the ends in the center. Stretch the resulting ball with your fingers into a cake and place on a baking sheet with a seam down. The filling should be evenly distributed. Poke a small hole in the center for steam to escape.

Bake for 15 minutes at 200 degrees.

Pie with veal

Ossetian kefir pie with beef is considered a classic. But there is one trick: if you take fresh veal, the filling will turn out even more tender and juicy.

You will need

For test:

Dry yeast - 2 tsp;

Flour - 400 gr;

Kefir - 150 ml;

Water - 150 ml;

Sugar - 1 tbsp;

Salt - 1 tsp;

Olive oil - 3 tbsp.

For filling:

Veal tenderloin - 300 gr;

Onions - 3 pcs.;

Greens - cilantro, parsley, dill - 1 bunch;

Garlic - 2 cloves.

Cooking:

For dough, dissolve yeast, sugar and a tablespoon of flour in warm water. Wait until the surface Add the rest of the water and kefir. Gradually adding flour, knead the batter. At the end, add vegetable oil, cover with a towel and leave for a couple of hours.

Pass the meat through a meat grinder. Mix with garlic, herbs and finely chopped onion. Salt and pepper.

Make a base out of the dough, as in the previous recipe. Put minced meat on it, form a pie.

Bake for 20 minutes at 300 degrees.

Pie with apples

Finally - sweet recipe Ossetian pies. These are good to cook in the summer: the dizzying aroma of apples fills the kitchen, cinnamon sets off a slight sourness, and the dough is saturated with thick juice.

You will need

For test:

Dry yeast - 2 tsp;

Flour - 500 gr;

Milk - 150 ml;

Water - 200 ml;

Sugar - 1 tbsp;

Salt - 1 tsp;

Olive oil - 3 tbsp.

For filling:

Apples - 1 kg;

Sugar - 70 gr;

Cinnamon - 2 tsp;

Starch - 2 tablespoons;

Butter - 70 gr.

Cooking:

Dissolve yeast, sugar and a tablespoon of flour in half a glass of water. When the dough is ready, mix it with warm milk and salt.

Sift flour into a bowl with dough and knead the dough. When it is ready, make a ball and roll it in olive oil. Cover with a towel and let the dough rise.

Peel the apples and remove the cores. Grate the pulp on a coarse grater.

Add sugar and cinnamon to the pulp. Simmer over low heat until the apples are completely soft. After cooling, mix the filling with starch: this is necessary so that it does not leak out.

Form a pie by analogy with previous recipes.

Bake for 15 minutes at 200 degrees.

Food that sets the mood

Ossetian pies create a special atmosphere of warmth and comfort in the house. Therefore, it is customary to cook them in a good mood - slowly, with love. Of course, there is not always time for this. But you can enjoy real Ossetian cuisine without cooking. Recently, the popularity of this dish has been growing: it can be ordered with delivery, like pizza. In Ufa, for example, "Gusto" specializes in the delivery of pies. Here, baking is carefully approached: the flour is Italian, the products are the freshest, the oven is a real wood-burning one. A good place to try the Ossetian pie cooked according to all the rules.

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

From gentle yeast dough and a thick layer of filling, which Ossetian housewives have never spared, turns out to be a very tasty and satisfying dish.

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 cooking 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 be an excellent option for a large 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 tasty dishes, this should not 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 were 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 butter according to the recipe (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 a 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).

Ossetian pies are called pastries based on thinly rolled yeast dough. The filling for the pie can be cheese, potatoes, minced 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 flatbread; it can serve as an independent dish or served as an addition 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 with 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.
• Chopped 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 the still hot cake, grease with butter.

Ossetian pie with potatoes and cheese in a slow cooker

In the slow cooker, the Ossetian pie is cooked in the “Baking” mode at maximum power. Yeast dough is prepared according to a 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. Then add slightly warmed kefir and the amount of flour necessary for kneading the dough to the yeast base. It may need a little less or more than the specified volume - so much to get 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. Salted curd cheese like feta cheese is used in the filling along with cabbage.

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 the stewed vegetable and season, you can add chopped greens. 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 satisfying options for 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.

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 with cling film and let it rest 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 of 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

Ingredients

• 700 g of 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

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

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 of meat broth (3-4 for the filling + 6-9 pour into the finished pie).

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

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

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

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

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

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. Cut the onion into small cubes 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

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

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 on each side.

How to serve Ossetian pies

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

Serve pies stacked and hot.

Ossetian pies - national and very tasty dish. Pies are traditionally baked in the form of a circle with different fillings. Ossetian pies symbolize the sun: they are round and hot.

In Ossetia, the filling for the pie is made from beef, but you can replace it with lamb or other meat. You can make the filling from cheese with herbs, beet tops, pumpkin, cabbage or potatoes. Bryndza or cheese must be added to the potato filling.

The pie should be thin, with a generous amount of filling that does not come out of the baking. A thick layer of dough in the pie indicates that the hostess is not experienced enough. The finished cake is always greased with butter.

Cook Ossetian pies with delicious fillings according to the best step by step recipes.

Dough for a real Ossetian pie

Pie dough can be prepared with kefir or without yeast. But the dough for real Ossetian pies is prepared on yeast dough. It will take about 2 hours to prepare. Calorie dough - 2400 cal.

Ingredients:

• a spoonful of sugar;
• two tsp trembling dry;
• one tsp salt;
• one and a half stack. water;
• four stack. flour;
• three tablespoons oils;
• 1 stack milk.

Cooking:

1. Make a dough: mix in warm water (half a glass) yeast, a few tablespoons of flour and sugar.
2. As soon as the first bubbles appear, pour the dough into a bowl, pour in the rest of the warm water and milk. Stir, add flour in portions.
3. Pour in the oil, mix and leave to rise.

The finished dough is enough for three pies: these are 9 servings.

Ossetian pie with greens

it delicious recipe Ossetian pie stuffed with fresh herbs and cheese. There are 9 servings in total. It takes 2 hours to cook. The calorie content of the pie is 2700 kcal.

Required Ingredients:

• a bunch of greens;
• tsp trembling dry;
• 650 g flour;
• by tsp salt and sugar;
• half stack. rast. oils;
• 300 g of Ossetian cheese;
• one and a half stack. water.

Cooking steps:

1. Mix sugar with yeast, pour in a little warm water and leave for a few minutes.
2. Gradually add flour and salt, pour in oil and the rest of the water. Let the dough rise.
3. Wash, dry the greens and chop finely. Stir in mashed cheese.
4. Divide the dough into three parts and roll out thinly.
5. Lay out some of the filling. Gather the edges of the pie into the middle and seal. Gently stretch the cake.
6. Place the pie on a baking sheet and make a hole in the middle.
7. Bake 30 minutes. Lubricate the hot cake.

Ingredients:

• 25 ml. rast. oils;
• 160 ml. milk;
• 20 g. fresh;
• two spoons of sugar;
• egg;
• two stack. flour;
• two pinches of salt;
• 250 g potatoes;
• one tbsp sour cream;
• 150 g of suluguni cheese;
• tablespoon plums oils.

Cooking:

1. Add yeast, a pinch of salt and sugar to warm milk and leave for 10 minutes.
2. Add the egg and flour to the yeast, pour in the oil.
3. While the dough is rising, boil the potatoes, peel and mince with cheese.
4. Add salt, a piece of butter and sour cream to the filling, mix.
5. Roll the stuffing into a tight ball.
6. Roll the dough into a ball and flatten with your hands into a flat and even circle.
7. Place a filling ball in the center of the circle. Gather the edges of the dough in the center and fasten.
8. Close and flatten the edges in the center.
9. Flatten the finished ball with your hands, turning it into a flat cake.
10. Put the cake on parchment, make a hole in the middle.
11. Bake for 20 minutes.

Traditionally, they always bake an odd number of Ossetian pies. When stretching the cake, do not press or stretch it so that it does not tear.

Fresh herbs are added to the filling of the Ossetian cheese pie. Traditionally, three pies are prepared at once.

Cooking step by step:

1. Mix yeast, sugar and salt in warm water.
2. Sift the flour into the liquid and pour in the oil. Mix and knead the dough. Leave to rise for 30 minutes.
3. Mash the cheese with cottage cheese with a fork. Grate the mozzarella and chop the greens finely.
4. Mix all the ingredients, salt and roll into a ball.
5. Divide the dough and filling into 3 equal portions.
6. Stretch each piece of dough into a cake, put a ball of stuffing in the center.
7. Gather the edges of the dough and close in the middle. The filling will be inside.
8. Turn the ball over with the seams down and flatten gently. Stretch the cake with your hands and make a hole in the middle with your finger.
9. Brush each pie with a beaten egg and bake for half an hour.
10. Lubricate the finished hot pies with butter.