Traditionally, flat Ossetian pies are made with a diameter of 30-40 mm and a height of no more than 2 cm. The thickness of the dough of a real Ossetian pie should be minimal, and the abundance of filling should be maximum.
By the way, Ossetian pies come in both round and triangular shapes. A few centuries ago, these pies were made exclusively from unleavened dough. At present, there are much more recipes for Ossetian pies, as many hostesses have adapted classic recipe for home cooking. And more and more often, recipes for Ossetian pies are found from yeast dough.
A variety of fillings are added to Ossetian pies: meat, cheese, potatoes, cabbage, beans, mushrooms, wild garlic and even cherries.
For homemade Ossetian pies, according to an adapted recipe, we will prepare two fillings from meat and potatoes. We will prepare the dough ourselves simple recipe. By the way, you can choose a dough recipe for Ossetian pies to your liking (see recipes below).
Ingredients:
For three meat and two potato pies about 30 cm in diameter.
dough:
Milk - 250 ml
Oil - 50.0 ml (2-3 tablespoons)
Yeast - 9.0 g
Flour - 600 g
Salt - 1 tsp without a slide
Sugar - 1 tbsp. l.
Butter - 100 g (for greasing the top of the pie)
meat filling:
Meat (beef + pork, 2/1) - 350.0 g
Onion - 1 piece
Spices: salt, ground black pepper
potato stuffing:
Potatoes - 3-4 pieces of medium size
Cheese - 100 grams
Greens (dill, green onion, parsley) - 10 grams
Salt
How to cook Ossetian pies
1. Put sugar, yeast, salt into warm milk, pour in oil. Add 4/5 flour to the mixture and knead a moderately dense dough. For an hour and a half, put the dough in a warm place.
2. Boil the peeled potatoes in salted water. Remove from water, mash with a crush, add herbs and chopped cheese. To mix everything.
3. For meat filling meat and onions must be passed through a meat grinder, installing a grate with large holes on it. Everything can be cut with a knife. Salt and pepper the meat filling to taste.
4. When the dough and fillings are ready, you can start forming round Ossetian pies.
5. Divide the dough into five parts.
6. Roll out cakes from each part.
7. Put the filling.
8. Pinch the edges.
9. Turn seam side down and roll out as thin as possible.
10. Bake pies in the oven for 25 minutes.
Put a piece of butter on each Ossetian pie.
Delicious Ossetian pies are ready
Enjoy your meal!
Ossetian pies recipes
Ossetian pie is a real hearty meal of the inhabitants of Ossetia, fully revealing the culinary abilities of the hostess who prepared this dish. It is believed that how experienced the hostess depends on the thickness of the dough layer. The thinner the layer, the more agile the hostess, the thicker, the younger and more inexperienced.
Ossetian pie is a thin layer of dough, inside of which you can find quite a lot of stuffing, covered with the same layer of dough on top. Filling, meat, cabbage, cheese, mushrooms, cherries, potatoes and even beet tops that do not stick out of the dough, they are neatly hidden and make the dish juicy, rich and very tasty.
Ossetian pie recipe with cheese
Dough:
- Warm water - 1 cup.
- Yeast (dry) - 1 teaspoon.
- Flour - 300 grams.
- Sand sugar - 1 teaspoon.
- Salt - half a teaspoon.
- Vegetable oil - 3-4 tablespoons.
Filling:
- Fat cottage cheese - 150 grams.
- Cheese - 150 grams.
- Goat cheese - 150 grams.
- parsley and green onion- half a bunch.
Dissolve yeast, salt, add sugar. Then sifted flour, mix, add oil. Mix well until smooth and elastic dough leave for an hour in a warm place.
Finely chop the greens, knead and grate the cheese, add salt, mix well, divide into three Ossetian pies. Divide the dough in the same way into three parts. Roll out each piece, put the filling inside, cover with a second layer of dough on top, seal. The Ossetian pie turns out to be completely closed, you can grease the top with yolk, set to bake for 30 minutes at 200 degrees.
Ossetian pie recipe with meat
- Yeast dough.
- Meat (beef and pork) - 500/200 grams.
- Garlic - 5 teeth.
- Onions - 2 pieces.
- Butter - 100 grams.
- Black pepper - 0.5 teaspoon.
- Red pepper "hot" - 1 piece.
- Salt.
- Meat broth - 150 grams.
Scroll the meat through a meat grinder or combine, along with garlic and onions. Let's mix everything well. better with hands, salt and add pepper. Finely chop hot pepper, add to the filling and mix well again. Here we pour 5 tablespoons of broth, mix. We send it to the refrigerator for an hour.
We divide the dough into 3 parts, as well as the filling. We roll out a thin layer of the “sole” of the pie, put the minced meat, cover with a second layer, make a cake. We send it to the oven for 25 minutes at 220 degrees, after cooking, grease the hot Ossetian pie on top butter.
Ossetian pie recipe with potatoes
Filling:
- Potato - 0.5 kilograms.
- Cheese "Ossetian", you can use Brynza - 0.5 kilograms.
- Butter - 80 grams.
Dough:
- Water - 1 glass.
- Flour - 800 grams.
- Yeast (dry) - 5 grams.
- Milk - 280 grams.
- Vegetable oil - 5 tablespoons.
Making a mixture of vegetable oil, milk and boiled water(40 degrees). In a separate bowl: yeast and flour. Pour dry ingredients, dissolve well, mix and make elastic dough leave for 1 hour in a warm place.
Filling: Boil and mash potatoes until mashed, season with salt. Pass cheese or cheese through a grater. Mix potatoes and cheese, add a little milk. We divide the dough and filling into 3-4 parts, form pies, grease with butter, and send to the oven for 20 minutes at 220 degrees.
Ossetian pie recipe with herbs
- Yeast dough.
- Suluguni - 200 grams.
- Feta - 100 grams.
- Green onion - 1 bunch.
- Dill - half a bunch.
- Basil - half a bunch.
- Butter - 70 grams.
- Sour cream 20% - 150 grams.
Finely chop the greens, and grind the cheese through a meat grinder or blender. Mix greens with cheese. Add fat sour cream, mix again. We divide the dough into three parts, as well as the filling. We form pies. We hide the filling inside, on top, the part that we cover the pie, grease well with butter. Preheat the oven well, leave the cake for 20 minutes at 220 degrees.
Ossetian pie recipe on kefir
Kefir dough:
- Kefir (more than 2.5%, best of all 3 and above) - 2 cups.
- Yeast (dry) - 7 grams.
- Flour - 600 grams.
- Salt - half a teaspoon.
- Sugar - 1 teaspoon.
- Sour cream - 3 tablespoons.
- Egg - 1 piece.
Filling:
- Green onions - 1 bunch.
- Mushrooms - 400 grams.
- Egg - 2 pieces.
- Goat cheese - 300 grams.
We mix the ingredients for the dough, as a result it will turn out fluffy, elastic, rises in 1 hour, in a warm place, covered with a towel. In the meantime, you can prepare the filling: finely chop the onion, wash and clean the mushrooms, cut into small squares, pass the onion with mushrooms. Boil the eggs and chop them with a fork or rub them on a fine grater. We also rub the cheese. But on a big scale.
The dough must be divided into 4 parts, as well as the amount of filling. We form pies, lay the filling and cover with the top layer of dough. The cake on top can be well smeared with butter, or with vegetable oil, as well as egg yolk. We send for 20 minutes at 200 degrees in the oven.
Ossetian pie classic recipe
Dough:
- Flour - 700 grams.
- Milk - 300 grams.
- Yeast (dry) - 5 grams.
- Salt - half a teaspoon.
- Sugar - 1 teaspoon.
- Vegetable oil - 4 tablespoons.
- Hot water - 100 grams.
Filling (Tsakharajyn - Ossetian pie with beet tops):
- Beet tops - 0.5 kilograms.
- Green onions - 1 large bunch.
- Dill - 1 bunch.
- Parsley - 1 bunch.
- Ossetian cheese (can be replaced with goat cheese or Feta cheese) - 500 grams.
Finely chop all the greens, salt well and mix. Grind cheese and mix with herbs.
For the test you need to dilute in hot water and yeast milk, add salt and sugar, vegetable oil, sifted flour. As a result, the dough turns out to be elastic, it must be greased in a bowl with vegetable oil, and then covered with a towel and left in a warm place for half an hour - an hour.
When the dough has come up, it must be divided into 3 parts, form pies (put the filling on the lower thin layer, cover with the second layer of dough on top, make a cake). Lubricate with egg yolk, leave for half an hour at 200 degrees.
National pies with various fillings are the pride of hospitable and friendly Ossetia. Traditional ways Food preparations have been known for over a thousand years. Such dishes are certainly prepared for the festive table: for a wedding, birthday, housewarming. They are also quite often baked just like that, as a satisfying and delicious lunch or dinner.
According to tradition, an odd number of pies are always placed on the table. The only exception is the memorial meal. Pastry for secular celebrations has a round shape, and for religious holidays - triangular.
The name of the pies in most cases is determined by the composition of the filling. For example, Khabizdzhyn, Ualibakh, Chiri are pastries with cheese. If potatoes are included in the minced meat, then such a dish will be called “Kartofjin”. A dish with beet leaves and cheese is Tsakharajyn. And Fidjin is a beef pie.
It should be noted that in some regions of Ossetia, the composition of the filling and the above names may differ.
The process of making pies is quite simple, without complicated techniques. However, some experience with yeast dough is still required. As a rule, only women are engaged in cooking; for the stronger sex, working in the kitchen is considered humiliating. indicator good quality baking is the thinnest layer of dough and generous filling.
Is it necessary to modernize Ossetian cuisine?
There is an opinion that the expansion of the range of fillings will increase the number of fans of pies. However, it is worth taking into account the risk of losing the uniqueness and originality of dishes.
In the preparation of traditional pies, those ingredients that are found in the Caucasus are used - meat, beans, cabbage, beet leaves, cheese, etc. Of course, in pursuit of profit, you can bake cakes with almost any filling, for example, with fish. But can such dishes be called Ossetian?
Origin story
Ossetian pie is a flat baked cake with filling. They appeared long before our era. In ancient mythology, Ossetian pies are mentioned in many stories. For example, "Ossetian epic and mythology" or "Nart Tales". Ossetians believe that pizza is just an unsuccessful Italian plagiarism for an Ossetian pie, and the famous Russian yeast kurniki and rybnik are an attempt to surpass the Ossetians.
During Soviet times, Vladikavkaz began to produce Ossetian pies own production. The recipe was kept strictly secret from competitors and consumers. In Moscow, pies were very popular, they were ordered in whole batches and delivered by plane.
At one time, there were problems with the quality of the pies due to the long delivery, but this problem was solved with the help of fat milk. Pies made with whole homemade milk turned out much tastier, lasted longer and smelled incredibly delicious.
Today, Ossetian pies in the seaside region can be ordered even with home delivery, while the choice of toppings is so great that it will satisfy the tastes of even the most sophisticated gourmets.
Traditions and cooking rules
In Ossetia, it was believed that if a girl knows how to cook pies correctly, then she will definitely marry successfully, and if not, then, accordingly, she had to learn and wait. Successful pies were considered those that had a thin soft dough.
In the Caucasus, it is customary to serve no less than three pies on one plate - in honor of the Father, the Son and the Holy Spirit. Ossetians believed that their pies associated Water, Earth, Sun. Two pies are placed on the mourning table, because the sun no longer shines for the deceased.
Before you cut the cake, you must definitely read a prayer. Then the oldest man at the table cuts it into eight pieces and distributes it to everyone.
There are church holidays on which it is customary to cook triangular pies and only with cheese. It is believed that when cooking a cake, a woman puts her soul and goodness into it. You can not start kneading the dough with bad thoughts and mood. It is inexplicable, but the fact that pies baked in a good mood has a positive effect on the inner world of a person has already been proven.
Varieties of Ossetian pies
1. Davonjin - got its name from the content of wild garlic in the pie.
2. Kabuskajin - cabbage pie and cheese.
3. Kartofjin - a pie with potatoes as the main ingredient.
4. Nasjin - pumpkin pie.
5. Khabizzhin - a triangular pie with Ossetian cheese.
6. Artadzykhon - round cheese pie.
7. Fidgin - with small pieces meat.
8. Kudurjin - bean pie
9. Tsaharajin - with beet tops and cheese.
10. Kadyndzhin - a pie with onions and cheese.
11. Zokojin - with mushrooms
12. Balgin is sweet pie with cherries or cherries.
Cooking features
In order for the pies to turn out thin, soft and tasty, you need to responsibly approach the choice of products. The yeast must be fresh, then the cake will turn out lush and rise well. The test should be based on fat homemade milk- it will give the dough a pleasant aroma and milky taste. Eggs must be fresh, and therefore it is better to buy them from farmers in the market. Flour should be sifted two or three times to remove excess impurities and saturate with oxygen.
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Ossetians have been baking their traditional pies for thousands of years. diversified different stuffing. They bake for holidays, weddings, commemorations and on weekdays. In all cases, except for mourning, three pies are placed on the table. On big holiday tables several plates of three pies on each are possible. Before pronouncing the first toast-prayer, the pies should be moved apart (the top one is to the left of the older one) so that it can be seen that there are three of them. An even number of pies on the table (more often - two each) is an attribute of a commemoration.The shape of the pies is usually round, about 30-35 cm in diameter. For cases of cult, religious holidays, triangular pies are also baked with cheese filling(artadzyhonta).
The name of the pies may be different, depending on the type of filling:
Ualibakh, ch (b) iri, habizdzhyn (single) - cheese pies
Kartofjin - pies with potatoes and cheese
Tsakharajyn - pies with chopped beet leaves and cheese.
Kabuskajin - pies with chopped cabbage and cheese.
Fidjin - pies with minced meat (usually beef)
Davondzhyn - pies with chopped wild garlic leaves and cheese.
Nashdzhyn - pies with chopped pumpkin and cheese (buy and without).
Kh (b) adurdzhyn - pies with beans.
In different regions of Ossetia, there may be other variations of the filling.
The process of baking pies is not very difficult, but it still requires some skill and experience. In Ossetia, only women have always done this. "Putting your hands in the dough" for men was considered a great humiliation. Pies with a thin layer of dough and a juicy, plentiful, but not protruding, filling are considered good, tasty. Thick, “meaty” pies are a sign of the inexperience of the baking hostess.
In general, the technology for making pies is the same throughout Ossetia. And yet, each housewife brings a zest to this process, which makes it possible to distinguish them from others.
Here is one of the recipes:
Test preparation.
We take one teaspoon of dry yeast, the same amount of white wheat flour, one teaspoon of sugar, mix in a glass and add warm water.
The contents of the glass should fill it by 75-80%. Leave in this form for 10-15 minutes, until the foam rises.
Until this time, it is necessary to prepare a large cup for making dough, as well as “aring” (a small trough with a flat bottom in which pies will be formed. Also, in advance, you need to prepare the filling in the form of three balls with a diameter of about 12-15 cm.
So, having placed the flour in a cup, we begin to knead the dough. To do this, we use the contents of our glass, warm water, milk, salt, and at the end, when the dough is almost ready, vegetable oil (so that the dough does not stick to the walls of the dish).
We cover the finished dough with something like a cellophane film and leave it for a couple of hours. After the dough has risen, it is ready for baking. Some zealous housewives prepare the dough for the future, storing it for several days in the refrigerator. In this case, the process of baking pies takes less time than other dishes of ordinary urban cuisine. In addition, it is possible, if necessary, to quickly bake delicious crispy bread using the same pan as for pies.
Preparation of various fillings.
Stuffing for Ualibakht.
Since ancient times, Ossetians have been preparing cheese from cow, sheep and goat milk, which is still famous for its excellent taste throughout the territory former USSR. Currently, cheese is mainly made from cow's milk in almost every rural family, as well as on an industrial basis by dairy plants in Ossetia and other regions of the North Caucasus. The recipe for its preparation is given in a separate article. In the meantime, we advise you to buy Ossetian cheese in shops in Russian cities for baking pies, and just for consumption.
For those who live outside of it, we can recommend cheeses like Feta Cheese. They can be Bulgarian, Macedonian, Greek, Portuguese, Israeli, etc. It is necessary to choose from them not very salty and with a sufficient content of fat. If the cheese is salty, it can be soaked in water in advance, cut into pieces.
Fresh cheese is easily crushed by hand. In other cases, you can use a fine grater. Add salt to taste and then knead well and mix the whole stuffing.
After that, it must be divided into three parts in the form of three balls with a diameter of about 12-15 cm and laid out on a wide plate.
Stuffing for meat pies (fydzhynta)
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Previously, minced meat was cooked by hand, beating the flesh of beef with a small ax on a wooden chock or board. Now minced meat can be obtained by passing meat through a large nozzle of a meat grinder, or you can buy it ready-made in stores and markets, although, according to the older generation, the hand-beaten one was tastier.
Minced meat should not be too fatty or, even worse, lean. Since at kuvds, weddings, and holidays, fidjint is not served immediately, they do not have to be put on the table three at a time. That is, when buying minced meat, its quantity may vary depending on the number of intended guests at the rate of about 0.5 kg per fydjin.
Salting minced meat (in this case light salting is better than undersalting) and after peppering it, add thinly sliced onion and garlic in sufficient quantities and mix well with your hands. After that, let everything soak for about half an hour, and then the minced meat is ready for baking fidjin.
Fidjin is formed in two ways. The first - as well as other types of Ossetian pies. The second - two thin layers of dough with minced meat between them. In this case, the ends of the layers are pinched and a hole is made in the middle for steam to escape. Sometimes, for the “juiciness” of the filling, water or broth is added to it.
Fidjin (again, like other types of Ossetian pies) is first baked on the lower level of the oven. After the bottom surface has ceased to stick to the pan, it is transferred to the upper level. When the fidjin is ready, it is placed on a flat wide plate, the remaining flour is blown off and the upper surface is well greased with butter or melted butter to soften.
Previously (and many to this day) non-yeast dough was used for fidjin.
The technology of cooking Ossetian pies in illustrations
For those who have never baked them
A glass of dough: a mixture of yeast, flour, sugar and water. White foam has already risen to the brim. Pour the contents of the glass into the bowl. Add 30 g of vegetable oil so that the dough does not stick to the walls of the bowl. Tightly cover the dough with cellophane and leave for that. for it to rise. We will also need dill, parsley and onions, although some housewives do without them. We do the same with the rest of the filling components. So it's time to "shape" it for pies. Dough for three pies. Add 500-700 g of fresh Ossetian cheese and mix. The filling is ready. We collect the edges. Now carefully roll out the blank with the filling. From top to bottom, from the middle to the edges. Remember that thin-walled pies taste better and are more valued. But if you overdo it with rolling, you can get a "leaky" cake. Need right balance between the amount of dough per pie and its thickness. Even if it doesn’t work out the first time, with time the skill will definitely appear. Now we are already rolling out here, filling the entire volume of the pan with the workpiece.The pies are ready. You can serve it until it's cold.
We give detailed illustrations to help those who live far from Ossetia and do not have the opportunity to learn the art of baking Ossetian pies from one of the elders.
Don't be lazy. Try baking and you won't regret it. If you have any questions, send them to the address of the site administrator, and I will be happy to ask my other half, who provided me with these recipes, to answer them.
I would also like to know your impressions and comments, which you can leave in the feedback section or in the comments to this article.
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A slightly different recipe for making Ossetian pies can be
The history of the origin of the Ossetian pie recipe
Real Ossetian pies have become one of the favorite dishes throughout Russia. it a traditional dish on the menu of many restaurants. The history of Ossetian pies dates back six centuries to the ancient Alans, nomads. The first mention of this dish is found in the epic of the North Caucasus - the Nart cycle of myths and legends.
How did the Ossetian pie originate?
Today they are considered a real trend and many chefs know how to cook the thinnest, fragrant cakes with different fillings. But not every restaurant can convey that
different, unique taste of national food, created several centuries ago. Chefs from the Chiirita bakery are familiar with the sacred meaning of a round pie, they know why Ossetians put it on the table three cakes slightly protruding from each other.
The history and origin of Ossetian pies are closely connected with the culture of the peoples of the North Caucasus. Approximately in the XIII century, the tribes of the Alans hid from the invasion of the Mongols in the mountains. Then the history of this people began to take shape. Axes - Georgian name nomads from Alanya. At this time, the oral cycles of the Nart epic are being formed, where later researchers will find mention of three traditional round pirogues.
And now Ossetians greet dear guests with this treat, prepare them for weddings and big holidays. According to legend, the number three and the characteristic arrangement of the cakes one above the other symbolizes the levels of existence or three worlds: the world of gods, the world of people and the world of demons. The people of the Caucasus have long interpreted the symbolism of three pies as combination of three elements: air, earth and sun. The third version, also mythological, considers the round cakes on the table as a ring of eternity, three times - past, present and future.
What are the toppings for Ossetian pies?
The sacred meaning of the dish nourishes spiritually, but it is worth trying it for real. You can appreciate the taste at any time: the Chirita bakery offers a service such as food delivery to anywhere in the cities of Fryazino and Shchelkovo.
Here you can try real Ossetian pies, the history of which is connected with legends about infinity and the fate of man. Traditionally, flatbread should be slightly crispy on the outside. Bake them for fruit firewood, and inside Ossetian pies are filled with tender and soft stuffing. Meat fillings:
Beef (traditional Fidgin).
Meat and additional toppings: soft cheese, cabbage, mushrooms, potatoes, green onions.
Chicken and toppings.
Turkey, with additions in the form of mushroom cheese, cumin.
Salmon with cheese or spinach.
The assortment also includes options where there is no meat or cheese, for example, a pie with Ossetian cheese "Ualibakh" or exclusively with vegetables. On the menu you can find different vegetarian toppings:
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Tomatoes, greens.
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Pumpkin "Nasgin"
Beetroot leaves and cheese.
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Fruits and berries.
cabbage and walnuts, mushrooms.
Potatoes with dill.
Traditions associated with Ossetian pies
Three holiday cakes put on a plate on a low three-legged round table. This is a reference to infinity and the solar circle emphasizes the sacredness and symbolism of the cakes on the round table. Not a single wedding, important national holidays can do without this dish. The pie is placed at the head of the table, where the elders of the family traditionally sit, facing east.
It is strictly forbidden to move the plate, as well as to rotate the pies themselves. It is believed that this affects the course of the sun and the earth, as well as the fate of all people in the house. Therefore, they are simply cut into portioned pieces about the same as pizza, with lines along the diameter of the circle.
In ancient times, not all residents of the Caucasus could afford a filling of soft sheep cheese or finely minced beef- Ualibakh and Fidjin. Therefore, they were stuffed with affordable potatoes - Kartoffjin, beet tops - Tsakharajin. They also saved flour, because in the mountainous area wheat was a scarce product.
Chirita bakery offers food delivery in Shchelkovo and Fryazino. Terms of free delivery - order a pie weighing from 800 grams. We use the freshest ingredients and strictly follow the old recipe.
Video: the history of Ossetian pies
