Ossetian pies: three fillings. Ossetian pies

Ossetian pie rightfully takes pride of place in the recipe book of every housewife. Thanks to the exquisite filling and yeast dough, it turns out to be satisfying. It is served to the table as an appetizer or an independent dish, it all depends on personal preferences. With Ossetian home-made pie, you can safely go on a visit. The recipe is passed down from generation to generation, so it remains virtually unchanged. To try a Caucasian dish, it is important to follow the dough kneading technology.

Ossetian pie: features

1. The dish has a thousand-year history, which is why its adherents appreciate it so much. Ossetian pie is baked in the shape of a triangle or a circle. The diameter of the latter should not exceed 35 cm.
2. When serving dough products, 3 pieces are laid out on each tray, regardless of the shape and filling. Traditionally, cheese and potatoes are added to Ossetian pies, but the composition can be varied at your discretion.
3. The cake on top leans to the left. The eldest member of the family should see how many pastries are on the dish. The number "3" symbolizes the religion in which the Earth, God and the Sun are united.
4. When a person is escorted on a long journey, at the commemoration they lay out not 3, but 2 or 4 pies, it all depends on the number of invitees.
5. As mentioned earlier, main feature Ossetian pie is the correct preparation of the dough. It sets the tone for the final taste and texture. If you knead correctly, you will get a cake that literally melts in your mouth due to the delicate structure.
6. Ossetian pie refers to closed type, so the dough is located on top and bottom, the filling is placed in the middle. By traditional recipe the dish retains a soft structure even after 12 hours after cooking (does not get stale).
7. To determine the skill of the hostess who prepared the cake, just look at the density of the dough. The thinner it is, the more clearly the professionalism of the cook is manifested.
8. The dish is rightfully considered hearty and high-calorie. Two or three pieces will be enough to satisfy the most brutal appetite. For this reason, Ossetian pies are not cooked in large quantities.
9. Thanks to the variety of filling options, which are very numerous in pies, everyone can prepare a dish taking into account personal preferences. The dough and the double portion of the contents are important characteristics of Caucasian cuisine.
10. There are a lot of recipes on the Internet that include cheese with herbs, beans, beets, cabbage, pumpkin. However, the most popular and traditional are potatoes with cheese, meat or pure cheese filling.
11. There are no particular difficulties in preparing Ossetian pies, but it is important to follow the step-by-step instructions. By tradition Caucasian people creation culinary masterpiece the female half of the population is engaged, since men consider this kind of activity humiliating.

Stage number 1. Dough preparation

Properly prepared dough sets the tone for the whole dish, the mixture is kneaded with yeast that is grown on dough. In the end, the dough holds its shape well, it turns out supple and soft.

If you prepare the base according to the recipe below, it can be used at any time. It is enough to place the dough in the refrigerator, then get it at the right time.

Opara:

• granulated sugar - 20 gr.
• wheat flour - 20 gr.
• dry yeast - 20 gr.
• fat milk - 55 ml.

1. Sift flour, mix it with yeast and granulated sugar. Warm up the milk on the stovetop or in the microwave. Dip your finger into the mixture, the temperature of the mixture should be between warm and hot.
2. Pour the milk into the flour in a thin stream, stir until the lumps disappear. Wrap the bowl with cling film, put in a warm place. The dough will be ready when foam appears.

Dough:

• flour of the highest grade - 650 gr.
• whole milk - 130 ml.
• salt - 18 gr.
• butter - 40 gr.
• kefir or yogurt - 265 ml.

1. Prepare a deep mixing bowl. Pass the flour through a sieve, make a hole in the middle. Pour the foamy dough into the center.
2. Chop the butter into cubes and melt until liquid. Stir in flour, pour in milk and kefir, add salt. Mix the contents with a spatula or hands, put in a warm place to ripen.
3. After 1.5-2 hours, the dough will be ready for further manipulations. Remove the base from the bowl, roll in flour and give the composition plasticity.
4. After you punch down the dough, start shaping the pies. If the filling is already ready, the products can be assembled. The next step is the most difficult, so special attention is paid to it.

Stage number 2. Shaping and baking

1. Knead the dough again, divide it into 3-5 equal parts. Roll each section into an even ball. It is difficult to judge the size, it all depends on the baking sheet in which the cake is baked.
2. The ideal option is a ball that fits in two female palms. It is this size that allows you to achieve a cake diameter of about 30-35 cm.
3. Sprinkle the table, take the first ball, form a round flat base with your hands. Don't use a rolling pin. Stretch the dough carefully, otherwise it will tear.
4. Put the stuffing on the molded circle. It is worth remembering forever that you cannot save on internal components. It doesn't matter if you add potatoes, cheese, meat, herbs or other ingredients. Saving is equated with bad taste, greed.
5. Put on a lot of toppings. Roll the dough into a bun, while watching the structure. The filling should be rolled inward, and not break out.
6. To properly manipulate, take the dough by the edges, glue the seam in the middle, then turn the contents into a ball, not a flat circle. Do not allow a large amount of dough to accumulate in one place.
7. Make sure the edges are well sealed together, otherwise the cake will come out dry. Now make a hole in the center, press the middle with your palms to make sides around the edges.
8. Line a baking sheet with parchment paper and place the pie seam side down on it. Smooth the surface with your fingers, flattening the dough. Check the shape of the cake again, it should be round without gaps.
9. Poke one hole in the center with your little finger or a knife so the cake doesn't puff up or tear. Lubricate the top butter to make a thick layer. Bake the dish at 200 degrees for about a quarter of an hour.

Ossetian pie: types of fillings

As mentioned earlier, the filling for the Ossetian pie can be completely different. The dough is in perfect harmony with pumpkin pulp, beans, meat, herbs, potatoes, cheese, nuts and even berries / fruits. It is important to follow the rule that says that for 1 part of the dough there are 2 parts of the filling.

1. The filling is rightfully considered the most popular of all available. Ossetians are very fond of cheese, so they add it to almost every dish. Cheese can be made from sheep, cow or goat milk Well, it all depends on personal preference.
2. You can use only one type or combine varieties with each other. The ideal option is considered to be a filling based on a homemade Ossetian product. If there is no possibility of purchase, replace this ingredient with Feta. The main thing is to choose cheese with a high fat content and a high concentration of salt.
3. To make raw materials for the filling, grate 550-600 gr. grated cheese, add salt (optional). Put in the center of the dough, then follow the instructions. For improvement palatability take several types of cheese, mixing them in the desired proportions. Alternatively, you can connect Adyghe cheese with cheese.
4. Some housewives prefer to cook the filling with greens. In this case milk product combined with chopped dill, spinach, parsley or celery. The components are taken in equal amounts so that they harmonize, and do not interrupt the taste of each other.

Ossetian pie with potatoes and cheese

1. Often cheese is mixed with boiled grated beets, wild garlic, potatoes (crushed). The last option is the most preferred.
2. To prepare the filling, take 2 onions, 1.2 kg. potatoes, 0.5 kg. cheese with salt and high fat content. Peel and boil the potatoes, mash them into a puree. Grate cheese, mix with the first component.
3. Remove the husk from the onion, remove the top layer with the film. Pass the ingredient through a meat grinder, add to the previous mass. Stir the filling, place in the center of the dough and roll up.

1. The main feature of meat pies is that the preparation of the filling must be done carefully. First, the ingredients are placed on the dough while hot. Secondly, the meat used is fatty and juicy. The last point is extremely important, because it often interferes with rolling the ball.
2. For meat filling the pulp of veal or lamb (tenderloin) is used. It must be washed and dried with paper towels. After that, the pulp is chopped into cubes and scrolled through a meat grinder several times.
3. Optionally, you can add fresh dill or parsley (1 bunch), garlic cloves. Onions interfere by default, per 1 kg. meat accounts for 3 heads of vegetables. After combining the minced meat with other components, the filling must be peppered and salted.
4. Fry the minced meat in a pan or wrap it in the dough raw, as you like. Carefully close the edges and roll up the ball, then form the sides and make a hole in the middle.

Ossetian pie with mushrooms

1. Since mushrooms are digested for a long time in the stomach, after eating the pie, satiety lasts for 4-6 hours. The recipe does not present any particular difficulties, the type of mushrooms is chosen at the discretion of the hostess and her family members.
2. Peel and chop the onion, pass through a meat grinder and add 3 cloves of garlic. Take such an amount of mushrooms that it exceeds the onion indicator by 2 times. Chop the mushrooms into thin strips, fry in a pan.
3. Add onion, salt, spices of your choice, cool after frying. Take salty and fatty cheese, grate on a coarse grater, combine with the previous components. Put on the base, roll into a ball.

Properly cooked Ossetian pie melts in your mouth. Follow the instructions for the test, choose the filling at your discretion. The most popular options are the addition of cheese and meat, you can combine one with the other. Be sure to make a hole in the center so that the cake does not tear during baking. Serve hot or cold.

Video: how to cook Ossetian spinach pie

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

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

Varieties of Ossetian pies

The fillings for Ossetian pies can be very different, which means that there are a lot of options for making pies. The most popular types are:

1. Pie with Ossetian cheese. It resembles khachapuri.
2. Ossetian and with cheese - the most common and everyday option.
3. Ossetian and chicken - French version.
4. Ossetian meat pie is the most nutritious and satisfying.
5. Ossetian pie with greens. For its preparation, different greens are used: from parsley with onions to spinach.
6. Ossetian bean pie is a more vegetarian option.
7. Ossetian pie with fresh pumpkin is the brightest and sunniest.
8. Ossetian and many other options.

Dough for Ossetian pies

Let's first figure out what kind of dough for the Ossetian pie to cook. There are quite a few recipes. However, in our opinion, the most correct is yeast, if, of course, you have time to mess with it. Such a dough is made on a dough. It is very supple and soft, but holds its shape remarkably. Real Ossetian pies are made with just such a dough. They call it long. This name suggests that it is long and well stored in the refrigerator. It is quite possible to knead it in advance, and bake the pies themselves after a while. It is very convenient and practical. In addition, this makes it possible to always prepare fresh pies for lunch or dinner, rather than storing previously baked pies.

For the brew you need the following ingredients:

1. Flour - 1 tsp
2. Dry yeast - 1 tsp
3. Sugar - 1 tsp
4. Milk - 50 g.

Yeast must be mixed with flour and sugar. Pour warm milk into the dry mixture, mix and put in the most warm place wrapped in a blanket. Let's wait for the foam to build up.

For the test itself you will need:

1. Warmed milk - 100 ml.
2. Kefir - 260 ml.
3. Opara.
4. Flour - 0.6 kg.
5. Salt.
6. Butter - 40 g.

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

Indigenous Ossetian dough

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

Ingredients:

1. Tablespoon of sugar.
2. Salt - 1 tsp
3. Dry yeast - 2 tsp
4. Vegetable oil - 3 tbsp. l.
5. A glass of milk.
6. One and a half glasses of water.
7. Flour - 4 cups.

First, we put a light dough, mixing half a glass of warm water with dry yeast, sugar and a few tablespoons of flour. When the first bubbles appear, the dough should be poured into a bowl and add more warm water and the same milk. Mix all components. And we will begin to slowly add flour, kneading enough batter. The process itself will take us at least ten minutes. At the very end, add vegetable oil. Mix again and level the surface. Next, cover the dough with a towel and let it rise.

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

Fillings for Ossetian pies

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

Ossetian pie with potatoes and cheese

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

Ingredients:

1. Three potatoes.
2. Ossetian cheese - 0.5 kg.
3. Milk - 1/3 cup.
4. Pepper and salt are put exclusively to taste.

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

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

Cheese and beetroot topping

You may be a little surprised by such an unusual filling. In fact, it does not have any interesting and bright taste. Rather, it is a little neutral. But its value lies in the trace elements and vitamins contained in it. Combined together, cheese and greens turn into a magnificent juicy filling that you will love.

Ingredients:

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

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

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

Greens and potatoes for the filling

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

Ingredients:

The greens must be washed well, then dried and chopped, removing the cuttings. Next, mix the puree with herbs, adding ground pepper, salt, and other spices. The filling is ready.

Pumpkin and cheese filling

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

Ingredients:

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

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

Ossetian veal pie

Veal makes a wonderful juicy filling. For its preparation, you will need three hundred grams of tenderloin and three large onions. You can add herbs and garlic.

How to assemble a pie?

The dough should be divided into 3-5 parts. Each such ball is placed on a table sprinkled with flour, and kneaded in the form of a circle with your hands. The filling is placed in the center. We recall the basic rule, which says that there should be a lot of toppings. Next, the dough must be collected in the form of a kolobok, pull its edges to the center and link them. Get a kind of ball. It must be turned upside down and put on a baking sheet with parchment, kneading it with your hands into a cake.

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

Bakery products

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

Instead of an afterword

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

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

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

The filling of pies is potatoes, pumpkin, cabbage, wild garlic, beet tops, meat, cheese. On major national and family holidays, three pies are served on the table. And next to them are three ribs from a sacrificial animal.

It is a symbol of the three elements - earth, water and sun. One pie with meat, the second - with potatoes, the third - with beet leaves and cheese. Ossetian cheese is made from goat, sheep, buffalo, cow's milk or mixtures thereof. A necessary component of cheese is abomasum. This is the washed and dried part of the stomach of a calf or lamb. Now abomasum is often replaced with pepsin. You can buy it in a store or pharmacy. Sour cream or even yogurt at room temperature is poured into slightly warm milk and pepsin is dripped.

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

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

Thick dough is a bad hostess.

In order to cook three Ossetian cheese pies, you will need: flour - 7 cups milk - 2 cups kefir or whey (especially cheese) - 1 cup dry yeast - 2 tbsp. sugar - 1 tsp salt - half tsp Ossetian cheese - 1 kg vegetable oil - 1 tbsp. butter - to taste greens - to taste

How to cook three Ossetian cheese pies:

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

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

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

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

Remember the good hostess?

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

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

6. Grease the finished pies with plenty of butter. Ossetian pies are served in stacks of three. (Sun, earth, water). Each pie is cut into 8 pieces. Enjoy your meal!

Ossetian chicken pie

What you need to cook Ossetian chicken pies:

flour - 400 g dry yeast - 1 tsp egg - 1 pc. milk - 100 g kefir - 300 g butter - 30 g (preferably ghee) vegetable oil - 2 tbsp. sugar - 1 tsp chicken (leg) - 800 g Ossetian cheese - 300 g mushrooms - 100 g onion - 3 pcs. carrots - 1 pc. cilantro - 1 bunch thyme - 1 bunch half a pod of red hot pepper black pepper - 6 peas salt to taste

How to cook Ossetian chicken pie:

1. Put yeast, sugar and some flour into warm milk or water. As soon as the dough rises, pour in kefir at room temperature, melted butter, egg, salt and flour. Knead the dough. It should be elastic, mobile. Cover the dough with a cloth and place in a warm place for an hour and a half.

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

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

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

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

6. Bake pies on a floured or oiled baking sheet. Bake for 10 minutes on the lower rack. 10 more - on average. Oven temperature - 200 °C.

7. Grease the finished pies generously with melted butter.

Enjoy your meal!

Ossetian pie with cabbage

Hospitality for Ossetians is more than a pleasant custom. A person who violates the laws of hospitality does not only dishonor himself. The whole family and the closest namesakes are disgraced. If the enemy (blood lover) came to the house and managed to say “I am your guest”, the law of hospitality fully applies to him. Protecting the guest from the encroachments of his enemies is part of the concept of hospitality. The name of the highlander, distinguished by special hospitality, becomes known far beyond the borders of his village. And, of course, the guest will be treated to Ossetian pies. By the way, only women bake pies. Putting your hands in the dough is a humiliation for a man. Pies are baked with a variety of fillings. One of the fillings is cabbage with cheese.

In order to bake Ossetian pies with cabbage, you will need:

flour - 4 cup dry yeast - 1 tsp sugar - 1 tsp milk - 1 cup vegetable oil - 5 tbsp. cabbage - 900 g Ossetian cheese - 600 g (no Ossetian? Vary - cheese, Adyghe, Suluguni, local goat, etc.) butter (preferably melted) - for greasing pies and put melted on the table - dip pies salt to taste

How to bake Ossetian pies with cabbage:

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

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

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

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

5. Divide both the filling and the dough into three parts. Roll out the dough a little. Put the stuffing in the middle. Gather the edges into a circle and pinch well.

6. Now start kneading the cake from the middle to the edges, turning it into a thin cake.

7. Make cuts on the cake. And for beauty, and so that steam comes out.

8. Place the greased baking tray with the pies first on the lower rack of the oven at 220°C. In 10 minutes. you can pour a spoon or two of meat broth into the cut and raise the baking sheet to an average level.

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

9. Grease the finished pies generously with ghee. Ossetian pies eat with hands, dipping in melted butter.

Enjoy your meal!

Ossetian pie with mushrooms

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

In order to cook Ossetian pie with mushrooms, you will need: wheat flour - 400 g dry yeast - 1 tsp milk - 100 g sugar - 1 tsp kefir - 300 g (or cheese whey) egg - 1 pc. Ossetian cheese - 300 g onion - 3 pcs. mushrooms - 500 g salt to taste vegetable oil butter, ghee can be

How to cook Ossetian mushroom pie:

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

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

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

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

6. Bake pies at 200°C first for 10 minutes. at the lower level of the plate, then another 10 - at the middle level.

7. Grease the pies with butter. Who likes ghee - ghee. Don't forget: Ossetian pies are eaten with hands. And they cut three together into seven parts.

Bon appetit!

Ossetian pie with potatoes

In order to cook Ossetian potato pie, you will need: flour - 500 g yogurt or kefir - 250 ml dry yeast - 1.5 tsp sugar - 1 tsp vegetable oil - 1.5 tbsp. cottage cheese - 500 g Ossetian cheese (or, at worst, cheese) - 200 g potatoes - 6 pcs. melted butter - 100 g dill salt to taste

How to cook Ossetian potato pie:

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

2. Peel, boil and crush potatoes.

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

4. Divide the dough into three parts. Roll out each piece thinly. Put in the filling. Gather the edges of the cake and pinch in the middle. And now, from the middle to the edges, form a rather thin cake. Make a hole in the cake or cut a pattern.

5. Bake pies on a greased or floured baking sheet at 200 ° C. Bake for 10 minutes first. at the lower level, then 10 more - at the middle level.

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

Enjoy your meal!

Ossetian meat pie

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

In order to cook Ossetian meat pie, you will need:

lean meat (it is best to take beef, lamb and a little pork) - 1 kg onion - 150 g garlic - 4 cloves ground black and hot red peppers - to taste meat broth- half a glass of oil for greasing pies - 90 g flour - 600 g fresh yeast - 35 g or a tablespoon of dry yeast egg - 1 pc. sour cream - 2 tbsp kefir - 200 ml milk - 100 ml sugar - 1 tsp salt - to taste

How to cook Ossetian meat pie:

1. Dissolve the yeast in warm milk with a teaspoon of sugar. The dough should rise, bubble up. Add sour cream, kefir, egg, salt to the dough. Make sure food is at room temperature. Gradually add flour, knead the dough. Lubricate your hands with vegetable oil. Put the dough under a towel for an hour - come up. Dry yeast is easier. Sift flour with a slide, pour in warm milk, sour cream. Beat the egg. And add yeast. Next - kneading, and under the towel.

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

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

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

5. Grease a baking sheet with oil or dust with flour. Preheat the oven to 200°C. Place the pies on a baking sheet and bake on the bottom rack first. In 10 minutes. move them over high level. Bake another seven minutes. Before you put it on a higher level (better, on medium), pour 2-3 tablespoons of broth into the cake.

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

Enjoy your meal!

Ossetian pies on kefir

Insanely delicious, fragrant Ossetian cakes! Great option substitute for regular bread. They are prepared in the simplest way and quite quickly. It should be noted that they go well with soups, vegetable stew etc. However, just with tea, as a quick snack, they will perfectly satisfy your hunger and delight you with an interesting and unusual taste! By the way, it should be noted that after them there is a pleasant light aftertaste! It is interesting to note that, according to Ossetian traditions, the hostess, as a rule, bakes several such large round pies at once, which are then smeared with butter and stacked like pancakes. And for the holidays, an exclusively odd number of such pies is prepared, on the days of mourning, on the contrary, an even number. But in Everyday life Ossetians most often make only three pies, which, in turn, symbolize the unity of heaven, earth and sun. However, it must be admitted that this is a slightly modified version of the preparation of Ossetian cakes, since according to original recipe real Ossetian cheese is used for their preparation. In this case, we will replace it with our favorite cheese. Believe me, the pies will turn out just as tasty and fragrant!

To prepare them, we need the following ingredients: for the test:

yeast - 7 g flour - 500 g vegetable oil - 1.5 tbsp. kefir - 250 ml chicken eggs- 1 PC. sugar - 1 tsp water - 100 ml for the filling: potatoes - 5 pcs. cheese - 600 g butter

How to cook Ossetian pies on kefir:

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

2. After that, add the remaining flour, vegetable oil, water and an egg. Knead the dough thoroughly (until its structure is homogeneous), and then divide it into 3 equal parts and roll each into a ball. Cover them again and let them sit for another 30 minutes.

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

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

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

Ossetian pie with spinach

Ossetian pie is a fairly popular treat today, which is distinguished by its spicy and very unusual taste. They exist a large number of types (it all depends on the chosen filling). However, we suggest you cook one of the most interesting options- Ossetian pie with spinach, which is baked with the addition of green onions and cheese. True, to be honest, this option is not so popular compared to other Ossetian pies with meat, cheese, beans, potatoes and cheese or a mixture of cheese and beet tops. But, believe me, this pie deserves its attention! By the way, according to tradition, Ossetians bake a certain number of pies on certain days (usually 3 cakes).

To prepare it, we need:

for the dough: milk - 400 ml dry yeast - 30 g sugar - 50 g salt vegetable oil - 50 g for the filling: spinach - 400-500 g pickled cheese (brynza, Adyghe) - 300 g green onion(feather) dill savory butter

How to cook Ossetian spinach pie:

1. First, let's prepare plastic dough for our future Ossetian pie. So, for this we heat up a little milk, and then dissolve the yeast, salt and sugar in it. After we have mixed everything well (until the sugar is homogeneous and completely dissolved), we pour in the flour, which must be sifted before that. Do not worry if your dough is not dense enough (then, when cutting, you can add more flour). 2. Next, put the bowl of dough in some warm place, without fail covering it with a towel, and forget about it for several hours. When the dough rises, mix it again and pour in the vegetable oil, then leave for another half hour.

3. While the dough is rising, in the meantime we will prepare the filling for our pie. To do this, take the spinach (do not be afraid that there are so many, it will then decrease in volume during the cooking process) and rinse it thoroughly under running water (and also select all the bad leaves). Since the spinach itself is quite juicy, when we put it in the filling raw, we can get a wet pie as a result. Therefore, even before cooking, it should be boiled for 3-4 minutes, then squeezed well and chopped with a knife. Or you can just cut it and stew it in a frying pan without a lid (adding vegetable oil). So, excess moisture will be melted, and spinach will cool down in volume.

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

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

6. Now we carefully make a small hole in the center of the pie (so that steam comes out) and put it on a baking sheet covered with parchment. We send the cake to the oven preheated to 220 degrees and bake for 20 minutes (but you need to keep an eye on it, since the baking time will depend on its size and on the oven itself). Lubricate the finished cake with melted butter and bake two more such cakes. Then, as is customary among Ossetians, we spread the pies smeared with butter one on top of the other. Serve them hot. Bon Appetit everyone!

Ossetian pie with apples

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

To make Ossetian apple pie, you will need:

for the dough: milk - 1 l egg - 1 pc. egg yolks - 5-6 pcs. sugar - 350 g butter (margarine) - 300-350 g alcohol (vodka) - 1.4 tbsp. yeast flour - 20 g salt - to taste vanillin - to taste

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

How to cook Ossetian pie with apples:

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

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

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

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

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

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

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

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

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

Ossetian pie with pumpkin

For centuries, the people of Ossetia have been preparing their traditional Ossetian pies with various fillings. Previously, such culinary products were prepared exclusively from unleavened dough (without yeast). A real Ossetian pie is considered to be a pie with a thin layer of dough and a plentiful, but not leaking, filling. There are dozens of varieties of this dish. In their pure form, they are prepared from Ossetian cheese (real Ossetian pies are made exclusively from it), these are the prayer pies. Also cooked with various fillings, in which cheese is present as a component, pies with cabbage, potatoes, onions, beet leaves. They also bake pies with pumpkin, bean filling, with meat, with high-quality animal fat. The dough is being kneaded different recipes, but the classic option is the most common and simple - water, yeast, a pinch of salt and flour.

To make Ossetian pumpkin pie, you will need: flour - 2.5 tbsp. butter - 100 g pumpkin - 400 g Ossetian cheese - 200 g dry yeast - 3 tsp sugar - 1 tsp water - 1 tbsp. ground black pepper - to taste salt - to taste for greasing: sunflower oil butter for sprinkling: flour

How to cook Ossetian pumpkin pie:

1. Cooking the dough. Sift flour, combine it with yeast. Add sugar, salt, a glass of warm water. Knead the dough, cover with a damp kitchen towel and leave for 1-1.5 hours.

2. Pumpkin pulp, Ossetian cheese (can be replaced with Adyghe or Suluguni cheese) and frosted butter rub on a coarse grater. Mix everything thoroughly, salt and pepper.

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

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

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

6. Lubricate the finished hot pies with butter. Enjoy your meal!

Ossetian pie with cottage cheese

Usually Ossetian pies are round in shape with a diameter of 30-35 centimeters. Baking such pies is not particularly difficult, but some experience and skill are still needed. The pie should be with a thin layer of dough, plentiful and juicy filling, which should not leak out. There are many varieties of Ossetian pies, today I suggest you bake such a pie with cottage cheese. Our filling is cottage cheese with herbs. Greens will add a characteristic pleasant aroma to the cottage cheese, it is not necessary to put it, but it is desirable. You can take a little fragrant mint, a bunch of basil, but I used dill and parsley in the recipe. The consistency of the filling of our cottage cheese pie does not allow you to roll it out much, but only to slam the cake with the filling. To avoid tearing the dough and so that the filling does not seep out, you can prepare a festive version of the Ossetian pie. In this case, the filling is laid out on the bottom cake, thicker, and on top it is covered with a thinner cake, with holes. Holes in the Ossetian pie must be required, at least one in the center, it can be made with a finger or cut with a knife. It is necessary for steam to escape, otherwise the cake will swell and look like a hollow ball, and the dough will be dry. Next, the edges of both cakes are pinched, and the cake is baked. I have made pies both ways.

To cook Ossetian cottage cheese pie, you will need:

for the dough: dry yeast - 1 tsp. milk - 1 tbsp. granulated sugar - 1 tsp salt - 1 tsp flour - 2 tbsp. sunflower oil - 3 tbsp. butter - 100 g for the filling: cottage cheese - 600 g parsley - 25 g dill - 25 g egg - 1 pc. salt ground black pepper How to cook Ossetian pie with cottage cheese:

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

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

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

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

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

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

7. Lubricate the finished hot pie with butter. After about 50 minutes, the cake becomes soft and tender. Enjoy your meal!

Ossetian pie in a slow cooker

One of the mouth-watering dishes that the wonderful Ossetian cuisine is famous for is pies. Ruddy pastry with a variety of fillings does not leave anyone indifferent! If initially Ossetian pies were prepared only from unleavened dough, then in our time on the culinary pages you can see many recipes for making treats from yeast-based dough. And by experimenting with different fillings, you can present this dish in a new way every time. So, today we will cook an Ossetian pie in a slow cooker.

To cook Ossetian pie in a slow cooker, you will need: for the dough: wheat flour - 2 tbsp. milk - 100 ml kefir - 100 ml eggs - 1 pc. sour cream - 1 tbsp. l. butter - 1 tbsp. l. fresh yeast - 15 g sugar - 1/3 tsp. salt for the filling: suluguni cheese - 200 g

How to cook Ossetian pie in a slow cooker:

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

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

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

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

5. Place the finished dough in a bowl greased with a little butter, cover with a clean kitchen towel and place in a warm place.

6. For the filling, grate the suluguni cheese, add a little salt, mix.

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

8. Put the cake into the multicooker bowl, select the "Baking" mode and cook the food for 30 minutes. After half an hour, open the slow cooker, carefully turn the cake over and bake for another 15 minutes.

9. After a beep indicating the end of cooking, remove the Ossetian pie from the bowl, transfer to a dish, generously grease with butter and serve. As a filling for the Ossetian pie, you can use not only cheese, but also other products: potatoes, meat, beans, cabbage, pumpkin. By the way, you can combine all these products with cheese. The pie will turn out even tastier and more aromatic if you add finely chopped parsley, cilantro, dill to the filling. Enjoy your meal!

Ossetian pies - a master class.

Author's words. We will need: for the test: 0.5 l. water or milk, 1 egg, 2 tsp. yeast, vegetable oil, flour, salt, sugar. for the filling: here it all depends on what kind of pies you are going to make (today we are making potatofjin, walibah, kabuskajin) kartofgin(200 gr. potatoes, 150 gr. cheese), walibah(350 gr. Cheese), i> Cabuscajin (300-350 gr. Braised cabbage).

We knead the ordinary yeast dough Many put the dough first - I don’t like it at all and I never put it. We heat the milk to a lukewarm state, add a little sugar (purely for yeast), well, our yeast. Let stand for a while (the yeast should dissolve completely). Next, salt to taste, beat in an egg, add 150 grams of vegetable oil, and flour (how much dough will take - somewhere around 600 grams, maybe less). once again grease with vegetable oil and leave to approach To make the dough fit faster, I put the pan in a bowl of hot water

An hour will pass and your dough has risen

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

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

Then gently press with fingers starting from the middle and towards the edges forming a thin circle. We do everything carefully so that the dough does not tear (if the dough breaks, it means that the distance was bad).

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

Kartofjin
Ualibach

Ossetian cuisine is traditional cuisine people historically living in the Central Caucasus. Ossetians are the descendants of the ancient Alans, who led a nomadic lifestyle, their origin is attributed to the Scythian-Sarmatian tribes. At the beginning of the 1st century BC. Alans roamed the Caucasian lands, some of them went further west, and some remained in the Caucasus and moved to settled way life.

Here you need to look for the roots of Ossetian cuisine. As former nomads, they preferred simple meat dishes, but, thanks to living in one place, which means development Agriculture, gradually their cuisine becomes more diverse and not so simple. But the Alans lived in a harsh highlands, where there was little land suitable for agriculture, so the lack of fruits and vegetables affected the culinary preferences of the Ossetians.

So far in the prevail meat dishes. All of them are high-calorie and are not suitable for a person who counts every calorie. Meat is traditionally cooked in large pieces or whole carcasses in a large camping cauldron or barbecued. Meat is served with traditional garlic sauce on sour cream, baked or raw vegetables and wild garlic.

Traditionally, not a single Ossetian festive dinner is complete without national Ossetian pies. If the guest was especially respected and the hosts were disposed towards him, then he was offered to try three pies. It has sacred meaning, since each cake symbolizes the elements of the universe - the Sun, Water and Earth. One pie was potato, the second meat, and the third with beet leaves and cheese.

Pies were made closed, a wide variety of fillings were placed inside the dough: meat, vegetables, mashed potatoes with herbs or cheese. In those distant times, Ossetian housewives did not use eggs and butter in the preparation of dough, but used exclusively wheat flour, whey and water. Currently, there are many variations on how to cook Ossetian pie.

Different options for dough recipes for Ossetian pies

It is better to use yeast dough on dough. Opara is prepared by mixing 1 teaspoon each of fresh yeast, sugar and wheat flour in 50 ml of warmed milk. First mix the dry ingredients, then pour in the milk. Such a mixture should be in a warm place until foam forms.

Take 600 gr. flour and sift it through a sieve into a large container several times (this is done to make the mixture more fluffy and soft) and add liquid ingredients to it, namely:

• dough;
• 250 ml of kefir;
• 35 gr. melted butter;
• 150 ml of warmed milk.

Also add 1 tsp. salt. Mix and cover with a towel, put closer to the battery or in the sun. While the dough is coming up, and this can take from an hour to two hours, you can start filling.

If there is not enough free time, you can make the dough according to a simplified recipe. Instead of milk for making sourdough, take warm water, similarly mix with 2 tsp. fresh yeast, two tbsp. spoons of flour and the same amount of sugar. After the dough has foamed, add it to the rest of the liquid ingredients (1.5 tablespoons of water, a glass of warm milk, salt). Gently add flour to the liquid mixture, mixing thoroughly, and at the end add vegetable oil.

We are waiting for the yeast dough to come up, leaving it in a warm place, covered with a towel. If you don't feel like messing around with dough, you can use whey instead. Then pour 1 cup of whey, 2 cups of milk (all warm) into the sifted flour and add 1 tsp. salt, 2 tbsp. l. dry yeast and 1 tsp. Sahara. Knead not too steep dough and under a towel for an hour.

How to make an Ossetian pie

The dough for Ossetian pies is often prepared in the same way, but the filling can be very different, we will talk about it a little later. So, the dough has come up, it must be well kneaded and divided into about five pieces. The diameter is chosen arbitrarily, but usually Ossetians prefer to make pies to the size of their usual dish for serving. You can't go wrong if you roll a ball the size of two women's palms.

Sprinkle flour on the table and on it begin to stretch the ball from the center to the edges with your hands, forming a cake. The filling is placed in its center, there should be a sufficient amount of it. Do not be stingy, in the Ossetian pie, the dough is just a form for the filling. Leave about three centimeters from the edge and stretch the edges of the cake. Then pull them towards the center so as to close the top of the cake and leave a hole in the middle. Remember that the cake should be perfectly round and the thickness of it in all parts should be uniform.

Make sure that you carefully fasten the edges, if there are any holes in it, except for one in the center, and send it to bake.

Ossetian pie baking

Best of all, pies are made in a traditional Ossetian oven on coals, in a cast-iron form. But in modern conditions the oven is fine. Heat it well and cook the dish for about 20 minutes at a temperature of 250 degrees. When the cake is ready, generously grease it with butter or cream. There should be a lot of them, so it will turn out especially tender. Don't save. Serve the dish cut into triangles, eat only with your hands, dipped in butter or garlic sauce.

While the dough is rising, it's time to work on the filling. These pies are famous for their variety, as well as for their unusual juiciness. You can put everything in a pie from meat and potatoes to walnuts and fruits.

The main secret of how to cook Ossetian pies is to remember that the dough should be at least half as much as the filling. In Ossetia, it is believed that pies with thick dough are baked either by inexperienced or inept housewives, and girls are taught from early childhood how to cook pies correctly, and attention is paid not only culinary technique but the fact that a girl should cook with a pure heart and good thoughts. Perhaps this is the secret of Ossetian cuisine, why the pies of each housewife are special and delicious at home.

You can experiment with this filling a lot - try different types cheeses, adding new ingredients and spices. For the filling, take:

• half a kilo of salty Caucasian cheese
• 4 medium potatoes
• one third of a glass of milk
• salt and spices to taste

Soak the diced cheese in water for 2 hours, then rub with a fork or knead with your hands. If the cheese is not very fatty, put butter on it. Add cheese and spices, warm milk to mashed potatoes. We mix everything well.

Meat filling

Ossetian meat pies are called fydchiny. It is better to chop the meat into small cubes, but you can also use large minced meat, which should not be too lean, but not greasy either. good stuffing is the key to juicy and delicious pie- decorations of the festive Ossetian table. You will need the following ingredients:

• 800 gr. any meat or minced meat
• one bulb
• 2-3 garlic cloves
• salt and spices
• 50 gr. broth

We finely chop the onion, we chop it with a knife, and do not twist it through a meat grinder. Pepper and salt, then mix with onion and garlic. Let the minced meat brew for about half an hour in the refrigerator, then it will be saturated with the smell of onions and spices. If you want a more juicy filling, before assembling the pie, you need to pour the broth into the minced meat.

As a meat filling, you can take any kind of meat: veal, beef, and chicken. You can experiment and add mushrooms and cheese to the filling with meat.

Stuffing from stewed cabbage

Ossetian cabbage pie is one of the most popular traditional Ossetian delicacies. Its advantage is that the filling is prepared quickly and the cake is tender, juicy and with an interesting taste. To make the cake tastier - let the excess oil drain from the cabbage.

Ingredients:

• half a kilo of cabbage;
• a handful of chopped walnuts;
• salt, spices, savory to taste;
• 2 bulbs.

Finely chop the cabbage and simmer until soft with onions and spices.

Take 300 gr. any greens - green onions, parsley, dill, spinach, etc., rinse it thoroughly and chop finely. 150 gr. cheese can be cut into small cubes or grated. Mix cheese with herbs and add 100 gr. sour cream. Salt and add your favorite spices.

If you have not yet tried Ossetian pies, then we definitely recommend preparing this magnificent dish using the recipes below. We will tell you in detail how to make dough for such pastries, and also offer recipes for Ossetian pies with different fillings.

Dough for Ossetian pies - recipe

Ingredients:

• milk - 210 ml;
• filtered water - 190 ml;
• dry yeast - 10 g;
• wheat flour of the highest grade - 620-680 g;
• refined vegetable oil - 60 ml;
• granulated sugar - 30 g;
• salt - 10 g.

Cooking

We heat one hundred milliliters of filtered water to a pleasant warmth, throw in granulated sugar, yeast and mix until they dissolve. Then we add about fifty to sixty grams of flour and give time to start the activation of the yeast by placing the dishes with the dough in a warm place. After about thirty minutes, when the mass bubbles up, add the heated remaining water, warm milk, salt and sift the wheat flour. Knead a very soft sticky dough. It is necessary to knead for a long time and thoroughly for at least ten minutes, adding vegetable oil at the end of the kneading.

We determine the dough for proofing in a warm place, covering with a clean cloth for about one hour. When the mass doubles in volume, you can begin to form Ossetian pies.

As a filling for Ossetian pies, traditional vegetable fillers from potatoes, cabbage and other products or any minced meat can be used, which can be supplemented with spices of your choice and taste, as well as seasoned with grated hard cheese or herbs.

Below we offer recipes for delicious Ossetian pies with different fillings.

Ossetian meat pie

Ingredients:

• dough for Ossetian pies;
• ground beef - 750 g;
• onion - 300 g;
• garlic - 2-3 teeth;
• chili pepper (optional) - to taste;
• ground black pepper - to taste;
• dried savory - to taste;
• - 75-100 ml;
• butter - 75 g;
• salt - to taste.

Cooking

Finely chop the peeled onion and garlic and add to the minced meat. We also add low-fat meat broth, add salt, hot and black ground pepper, savory to taste and stir.

We divide the dough into equal parts for individual pies, which in turn are divided into two unequal parts. We distribute most of them in a round oiled form, form the sides and lay out the minced meat. We cover with a rolled out smaller layer, connect and pinch the edges together and cut from above in several places arbitrarily or forming a pattern. We make all the pies in the same way.

We bake Ossetian pies with meat in an oven preheated to 195 degrees for about thirty minutes, and then generously coat with butter and serve.

Ossetian pie with potatoes

Ingredients:

Cooking

We clean the potato tubers, cut into pieces and boil in water without adding salt. Then we drain the water, mash the potato pieces to a puree state, add grated feta cheese, ground black pepper and, if desired, fresh herbs of your choice and mix.

We divide the dough into parts, roll it out, determine the filling in the center, tuck the edges with a bag, pinch and lay on an oiled baking sheet with a pinch down. We give the cake the shape of a cake and bake in an oven preheated to 220 degrees for about twenty minutes or until golden brown.