Ossetian baking recipes. Ossetian pies - the best cooking recipes

Pies are always baked at least three, and piles of three are served on the table. This order is not accidental. Symbolically, it represents the trinity of the world: the sun, water, earth or God, heaven and earth. At the wake, the number of pies changes in stacks of up to two pieces.

Classic Ossetian pie dough recipe

Number of products:

Recipe Information

• Cuisine:Caucasian
• Type of dish: pastry
• Cooking method: in the oven
• Servings:3
• 2 h
• Nutritional value per 100 g:

• 300 gr wheat flour;
• 165 ml water;
• 1 egg;
• 1 tablespoon sour cream 20% fat;
• 3/4 teaspoon salt;
• 1 teaspoon of sugar;
• 1/2 tablespoon of yeast;
• Ossetian cheese or cheese;

Cooking method:

Yeast dough is made in the sourdough method and not in the sourdough. The second cooking method takes less time and labor.

Add salt, sugar, dry yeast to the sifted flour. Mix so that the yeast is distributed throughout the flour.

We drive in an egg, put a spoonful of sour cream.

We pour out the water. Water should be heated up to 30-35 degrees.

We mix the whole mass. For pies, a soft, easily stretched dough is kneaded, otherwise a thin cake will not work.

When all the liquid is absorbed into the flour, add sunflower oil.

We mix the oil into the mass. Cover the batch with something dense to lift the mass.

After 35-40 minutes the dough is ready for baking pies.

We divide it into three equal parts. You can use a kitchen scale to determine the weight.

Ossetian cheese is soft in structure, so we knead it with our hands.

The cake should be the correct round shape, with the same thickness of the edges. To make it easier to do this, you can use a special template or a silicone mat with markings.

The amount of filling in the pie should be equal to the number test or more.

Spread the cheese in the middle of the tortilla.

Then we close it with the edges of the circle, fastening them together.

Pressing from above, we give the original shape. At the same time, we try not to tear the shell. Make a small hole in the middle of the pie to allow steam to escape during baking.

We bake in a pan without oil in the oven. Pies are baked very quickly 10-12 minutes, but the oven must be very hot.

Hot pies get smeared butter. They are served immediately after baking.

The first recipe was given without sponge fast way making pies. The second recipe describes the traditional steam method.

Ossetian pie dough with potatoes and cheese

Cheese as a filling is present in many dishes of Caucasian cuisine. It can be the main filling or added to other products. For pies, soft is taken. homemade cheese: Ossetian, Adyghe, cheese, in last resort"suluguni."

Number of products:

• 450 grams of flour;
• 35 ml of sunflower oil;
• 5 grams of fast-acting yeast;
• 1 + 1 teaspoon of sugar and salt;
• 300 ml of milk;
• 300 grams of potatoes;
• 250 grams of cheese;

Cooking method:

For dough, pour yeast, salt, sugar into a bowl in which we will knead.

Pour in warm milk.

Add 5-7 tablespoons of flour.

We stir. If flour lumps remain, do not pay attention to them, they will soak on their own.

We cover the dough cling film or with a dense cloth to create a favorable environment for the yeast. We leave for 30 minutes.

After 40 minutes, check the dough. If the surface of the mass is covered with bubbles, it has fermented and you can knead the dough.

Add the rest of the flour, mix.

Pour in sunflower refined odorless oil. Knead until a homogeneous composition. The mass should be soft, but not sticky to your hands.

Cover again with cling film to lift the mass.

For the filling, peel the potatoes and boil them. Then mash into puree. You can add a little broth or warm milk to make the puree more plastic. We rub the cheese through a grater or knead it with our hands / depends on the density of the cheese /, then mix everything.

We divide the approached mass into parts. Roll into balls. We give each ball the shape of a cake of the desired size, put a ball of filling in the middle.

We tighten the edges of the circle to the middle and fix it so that the potatoes and cheese are inside.

Then we flatten and smooth with our hands to get a flat cake up to 2 centimeters thick. Do not forget to make a hole in the middle of the cake so that the steam does not tear the shell.

Bake on a baking sheet or pan without greasing the surface. You can put baking parchment on the bottom.

In the Caucasus, each nationality has its own recipes for baking pies, but they are all invariably very tasty. Enjoy your meal to all who use these recipes!

Video dough for Ossetian pie classic recipe

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 is poured into slightly warm milk room temperature and drip pepsin.

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 - at the lower level, then - at 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. Add the onion, carrot, hot pepper and peppercorns to the broth. 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 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 needed. Knead the dough with vegetable oiled hands. 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. Lubricate the finished pies generously 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. dough, like minced meat, you can also beat on the table, oiled. 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 brewing big chunks 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 three pies are served on the festive table. 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 quick bite, they will perfectly satisfy your hunger and please you with 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. We are 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(cheese, 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 ready pie 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. The guests begin to eat with the pie, but initially they read a prayer of thanksgiving. 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 wet kitchen towel to create heat.

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. Put the filling on our cake (chopped apples with sugar, or you can replace this filling 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 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. AT pure form they are made from Ossetian cheese (real Ossetian pies are made exclusively from it), it is these pies that are prayerful. Also cooked with various fillings, in which cheese is present as a component, pies with cabbage, potatoes, onions, beet leaves. Still baking pumpkin pies bean filling, with meat, with high-quality animal fat. The dough is being kneaded different recipes, but classic version 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. Pulp of pumpkin, Ossetian cheese (can be replaced with Adyghe or Suluguni cheese) and rub frozen butter on 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 parchment paper brush 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 to prevent the filling from seeping out, you can cook festive option 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 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. Ready dough place in a greased large quantity butter in a bowl, 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. In order to prevent the dough from tearing under the influence of hot temperature Make a small hole 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. Homemade cheese is needed (in Ossetia it is called "Ossetian", in Saratov, it naturally makes no sense to look for it, but then I found homemade cheese, which is called "brynza" here. The cheese should not be salty, well, or very slightly salty (agree you can always salt it). 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. Who likes spicy can add a little capsicum finely chopped. 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 pies

And it's true - they are amazing. They bake pies for any occasion: for weddings, on holidays, on weekdays and for funerals. There is also a special serving tradition: three pies should be on the plate for the holidays, and two for the commemoration.

Pies are baked with different fillings and they have different names: sacchargins- pies with cheese and beet tops, fitchins- with meat, waalibakhs- with cheese.

RECIPE OF OSSETIAN PIES

NECESSARY:

For test:

250 ml sour milk(kefir, whey)
50 ml milk for the dough *
1-2 tsp dry yeast (or 500 g flour)
1 egg
2 tbsp. l. sour cream
1 tsp Sahara
A pinch of salt **
4-4.5 cups (about 500 g) flour

3 art. l. ghee, for brushing pies

* Liquids in total should be 300 ml per 500 g of flour. For example, there may be 200 ml of kefir and 100 ml of milk.
** A little salt, because. cheese is usually salty.

BY THE WAY: all products should be at room temperature, milk should be warm.

For filling:

Fitchin:
700 g ground beef(It is better to take fatty meat)
1 large onion
2-3 garlic cloves
Salt, pepper, hot pepper - to taste

Saharajin:
500 g of Ossetian cheese (in extreme cases, suluguni in half with Adyghe cheese)
2 large bunches of beetroot

BY THE WAY: if the cheese is very salty, soak overnight in milk.

HOW TO COOK:

Dough:

1. Put a steam. Mix 1/4 tbsp. warm milk, 1 tsp. sugar, 2 tsp. flour, yeast. Let rise 10-15 minutes, or until the dough is foamy.

2. Sift flour into a bowl, pour in yeast, add kefir at room temperature, egg, sour cream, salt.

3. Mix until you get homogeneous mass. Let rise for 1-1.5 hours, or until the dough doubles in size.
While the dough is rising, make the filling.

Meat filling (Fytchiny):

1. Grind meat in a meat grinder along with onions, hot pepper, garlic.

2. Then add salt and ground black pepper. Minced meat should be soft - not steep, for this, dilute it with broth or just water.

Cheese and beetroot filling ( Saharajin):

1. Finely chop or grate the cheese (can be passed through a meat grinder).

2. Rinse beet tops, finely chop and mix with cheese.

BY THE WAY: for those who do not like fatty meat, you can take lean meat and add ghee to the minced meat. For taste, you can also add 1 clove of garlic, pre-fried, and a few sprigs of cilantro.

Pie preparation:

1. Heat the oven to 200°C.

2. Press the ball of dough lightly. Put a ball of filling on it and pull the dough on this ball from all sides, connect at the top and pinch.

3. Use your hands to knead the resulting ball into a pancake, make a hole in the middle and bake until browned, about 20 minutes.

4. next pie do while the first one is baking.

5. Remove the finished pie, transfer to a dish and immediately brush with melted butter and cover with a bowl larger in diameter than the dish with the pie. The second cake is placed on top of the first and so on.

Ossetian pies

Today I prepared for you real recipe Ossetian pies. I really want to treat you to this amazing dish.

If you had the good fortune to visit Ossetia, you could not only appreciate the fabulous beauty of those places, but also fall in love with Ossetian pies forever. I was lucky a little more, because I was born there, and I know all the secrets of making real pies.

Ossetian pie is thinly rolled closed pie with various fillings inside. It cannot be said that it is with one filling that the pie is the most delicious. Each pie is delicious in its own way, but almost every filling uses Ossetian pickled cheese.

Ossetian cuisine is very diverse delicious dishes. One of the most popular and famous are Ossetian pies loved by many. Having tried them once, you will definitely never forget their taste. For any festive table you will definitely see the traditional three pies. Why three, you ask? Three pies are served on a platter for the holidays. They symbolize the sky, the sun and the earth, which is why they are laid out in three pieces. For sad events or dates, pies are laid out two pieces per dish. So, better bake an odd number of pies and let the occasion always be only festive.

And the fact that you bake them, do not even doubt it. My detailed recipe Ossetian pies will help you cope perfectly. It remains only to decide on the filling and you can proceed. Well, if you have tried or seen real pies. In many large cities today you can order Ossetian pies. Moscow especially loves them, where this service is very popular. You can order Ossetian pies by phone, after which you will have to wait happily and not worry about anything. Ossetian pies delivery is another convenient service, thanks to which pies will reach you very quickly.

Cooking programs also vying with each other offer the most variety of options and pies and dough for Ossetian pies. Sometimes recipes come across just fantastic, having nothing to do with the real recipe. Quite recently, I had the good fortune to watch such a program in which the guest was in Ossetia and ate a pie with young beet leaves and cheese. In the studio, she tried to cook it and teach others. What she cooked was not even remotely similar to the pie that she could taste in Ossetia. The dough for Ossetian pies was not clear from what, and you will not find fillings like hers in any self-respecting Ossetian family. I understand that sometimes you can replace one product with another and the taste will not suffer from this. But when a pie is prepared with young beet leaves, and they are replaced with spinach, lettuce and parsley, and they announce to the whole country that this is the Ossetian pie, then this is already too much.

Perhaps the resulting pie was also delicious, but this is not an Ossetian pie, but a pie with a different name. In order for you to appreciate the beauty of the pie with young beet leaves, then we will cook it today. Moreover, in the gardens now there are just beets with young tender leaves perfect for our pie. Young beet tops has a slight sourness, which is what we need in the filling. If beet leaves are a problem, then substitute them for chard, not spinach.

Fillings for Ossetian pies (and, accordingly, pies) are:

• Ossetian pies with potatoes and cheese;
• Ossetian pies with meat;
• Ossetian pie with cheese;
• Ossetian pie with cabbage;
• Pie with pumpkin;
• With beans;
• Unusual but amazing tasty pie with young beet leaves, cheese and herbs.

A real recipe for Ossetian pies with beet leaves and cheese, products:

• Warm boiled water -200 ml;
• Sugar - 3 tablespoons;
• Dry yeast - 1 sachet (9-11 g), wet (live) - 60 grams;
• Flour - 3 tbsp.
• in addition to the dough, add;

• Flour -1000 grams;
• Serum or water - 450-500 ml
• Salt - a pinch;
• Margarine - 120 grams;
• Egg - 1 pc.;
• Vegetable oil - 3 tbsp.

Filling (for three pies):

• Young beet leaves - 600 grams;
• Green onions -100 grams;
• Dill - 100 grams
• Ossetian pickled cheese - 600 - 800 grams, can be replaced with feta cheese, Adyghe cheese, suluguni;
• Ghee - 50 grams;
• Homemade sour cream - 100 grams;
• Salt - to taste.

Recipe for Ossetian pies with beet tops:

1. From the listed ingredients, put the dough, cover with a towel and let it increase in volume.
2. Sift the flour into a large bowl (take flour that has been tested, of good quality, so that the dough does not float). Make a recess in the flour, pour salt into it, break one egg, pour in the melted margarine, and vegetable oil. Add about half a liter of warm water or whey and knead a soft (important!) dough. The dough for Ossetian pies does not contain any special secrets. Like any dough of this type, it must be gently kneaded, then the pies will be soft and airy. If desired, you can make the usual yeast dough - water, flour, salt and yeast, most importantly, knead it gently.
3. Lubricate the bowl with vegetable oil, put the dough in it, cover and let rise twice. If the dough for Ossetian pies is kneaded correctly, it will try to escape from the bowl both times.
4. During this time, prepare the filling. Beet leaves need to be washed, dried, cut off the stems and finely chopped. Add finely chopped green onion and dill.
   Grate Ossetian cheese into greens, add butter, sour cream and mix the filling. Season with salt to taste and tilt the plate of filling slightly to allow excess liquid to drain from the cheese. The filling will be very juicy, and in order for the cake not to leak, all excess liquid must be squeezed out, this is important. The filling is ready, divide it into three parts and roll three balls out of it.
   Each ball should be slightly smaller than the dough ball.
   This dough for Ossetian pies is suitable for any filling, not just beetroot. But Ossetian meat pies are usually made from kefir dough, so tastier.
5. For the third time, divide the dough into three equal parts. Knead it a little, flatten it with your hands.
   Place a ball of stuffing in the center of each slightly flattened tortilla. Now grab the edge of the dough with one hand and collect it in a bag, helping with the other hand.
   The filling will be inside, and pinch the top of the dough. The more toppings in the dough, the tastier the pies.
   
6. Turn them over with a pinch down, and leave the balls with the dough and filling to lie down for another 10 minutes.
   
7. Turn over and begin to gently spread the filling to the edges of the pie with the palm of your hand.
   Gradually, the cake will stretch, after which it must be transferred to a baking sheet sprinkled with flour. On it you can stretch the cake a little more.
   Keep in mind that this type of filling is wet and the cake may leak. Watch a video of Ossetian pies on the Internet, how to stretch Ossetian pies, if someone is not very clear.
8. We send the pies to the preheated oven. After 5-7 minutes, shake the baking sheet with the cake so that it does not stick to the surface. Bake until golden brown.
   
9. Transfer to a flat plate and generously brush with melted butter with a brush. Cover the cake plate with a large bowl to soften the cake.
10. Bake the other two in the same way, because the recipe for Ossetian pies is universal. The stuffing with beet leaves is very tasty, but requires certain skills. For the first time, you can cook Ossetian pies with cheese and potatoes. hot potato crush and chill. Grate Ossetian cheese (brynza, suluguni) into it, salt and pepper. This filling is drier and the cake will definitely not tear.
11. The main secrets of delicious pies:

• softly kneaded dough;
• equal amount of dough and filling;
• generous impregnation of finished products with ghee;
• cover the pies with a bowl for 30 minutes.

Now you know that you can order Ossetian pies if you have such a service in your city. Ossetian pies, the delivery of which is included in the same price, will certainly fall in love with you. And you can cook them at home, because my recipe for Ossetian pies is especially for you.

Looking forward to your feedback in the comments. Did your pies turn out, what questions arose during the cooking process? I will gladly answer you. Share the recipe with your friends, click on the social media buttons. Let them try this yummy.

And for today there is no more news, until new tasty meetings!

A real recipe for delicious Ossetian pies. With all the secrets and details

Ossetian pies - general principles and methods of preparation

Ossetian pie is a closed pie, for the preparation of which yeast dough and various fillings from potatoes, meat, cheese, beet leaves, pumpkin, berries, cabbage, wild garlic, zucchini, etc. This a traditional dish Caucasian cuisine, which today is rightfully considered part of the culture of the great people and its pride.

The process of baking Ossetian pies cannot be called complicated, however, it requires a certain skill from the hostess. It is noteworthy that in Ossetia, baking such pies has always been considered an exclusively female affair. Good, successful pies are considered to have a thin layer of dough and plentiful, juicy stuffing. Pies with a thick layer of dough are given out in Ossetia either by an inexperienced or simply inept hostess.

If we talk about general principles and the technology of making Ossetian pies, they are the same throughout Ossetia, and we will tell about them directly in the recipes. Although, of course, every housewife has her own secrets of making Ossetian pies. From general rules it can be distinguished that the volume of dough in such a pie should be equal to the volume of the filling. Further, the dough for Ossetian pies is cut without a rolling pin, only with the help of hands. Maybe that's why they turn out so tasty and very homemade? Ossetian pies are also good because if the pie is not eaten at one time, then it can be reheated later, and this will not affect its taste in any way.

As we have already said, traditional Ossetian pies can have the most different stuffing, but it is customary to bake them in an odd number, unless we are talking about a funeral or commemoration.

Ossetian pies - food preparation

For the successful preparation of Ossetian pies, it is of great importance good quality flour and yeast, only under this condition will it turn out soft and thick crust. The flour should be sifted several times so that it is saturated with oxygen, and the dough “fits” well.

Most recipes for Ossetian pies use cheese. Of course, by classic recipe Ossetian cheese should be used, but you can take cheese, feta, Adyghe or other pickled cheese instead. It is either cut small pieces or grind in a blender.

The filling for fydchin, an Ossetian meat pie, is usually made from beef. Previously, the meat was cut by hand into very small pieces, but now it can simply be passed through a meat grinder.

As for the other numerous components of fillings for Ossetian pies, in particular vegetable pies, they are prepared in the same way as for other pies: they are cleaned, washed, finely chopped and, if required by the recipe, stewed or fried in sunflower oil.

Ossetian pies - best recipes

Recipe 1: Ossetian potato pies

Only potatoes can be used as a filling for this pie, but if you add it with pickled cheese or cheese, the dish will be more juicy and fragrant. Ossetian pies with such a filling are called Kartofdzhyn, and they are among the most popular.

Ingredients:

for the test:

1 kg of flour;
700 gr. milk;
100 gr. sour cream;
50 gr. sunflower oil
50 gr. yeast (dry);
1 tsp Sahara;
salt to taste.

For filling:

1 kg of potatoes;
150 grams of cheese or pickled cheese;
salt to taste.

Cooking method

1. After mixing the flour with yeast, salt and sugar, pour warm milk into it, knead the uncooked dough and, putting it in heat, wait until the dough rises. After that, we crush it, knead it well and put it in heat for another forty minutes.

2. While the dough is rising, boil the potatoes and mash them. Then we mix it with grated cheese, sour cream, butter, salt if necessary and mix the filling well.

3. Dividing the dough into equal pieces (about the size of a fist), we form a cake from each.

4. Putting the filling in the middle of the cake, collect the dough over it with a bag and pinch it. Then, gently patting it with your palm, we level the resulting cake into a cake. Then carefully turn it over and also level the second side. A small hole should be left in the center of the resulting cake so that steam can escape.

5. Putting the cake on a baking sheet, grease it with an egg and bake for about 20 minutes, after readiness, grease with butter.

Recipe 2: Ossetian meat pies

Ossetian meat pie, fydchin, is rightfully considered one of the most festive Ossetian dishes. When preparing it, it is important to make sure that the minced meat is neither too fatty nor lean, then it will turn out juicy and unusually tasty.

Ingredients:

for the test:

500 gr. whey or milk;
800 gr. flour;
1 p. yeast (dry);
1 tsp salt and sugar;
a third of a glass of vegetable oil;

For filling:

700 gr. minced meat;
1 onion;
2 cloves of garlic;
a third of a glass of broth;
salt, black pepper to taste.

Cooking method:

1. Cooking dough by mixing 70 gr. warm water with yeast, a tablespoon of flour, 1 teaspoon of sugar and placing it in a warm place. After foaming the yeast, mix the resulting dough with flour, warm whey and salt in a bowl, add sunflower oil at the end of the batch. We also put the prepared dough in heat so that it fits (about an hour).

2. Prepare the filling: moderately salt the minced meat, pepper it, then mix with finely chopped onions and garlic, and mix well with your hands. But it will be ready for baking fydchin only after it has stood for half an hour, and the meat has been saturated with spices. To make the filling juicy, pour the broth into the minced meat.

3. When the dough is suitable, we divide it into 3 parts and form pies out of them. You can do this in the traditional way for Ossetian pies, described in recipe No. 1, or you can do it as follows. We divide each piece of dough into two parts, unequal in size. From the larger one, we form a cake with a thickness of no more than 5 mm, so that it is slightly larger than the size of the mold. We shift it into a mold, greased with oil, so that the dough goes beyond the edges of the mold, put the minced meat on top. From the second piece of dough we make an even thinner cake, up to 3 mm thick, cover the minced meat with it and tightly connect the edges of both cakes (you can run a rolling pin along the edge of the mold to remove excess dough). In the middle we make a hole through which steam will escape.

4. Then put the pies in a well-heated oven and bake until browned. Finished products are generously lubricated with butter.

Recipe 3: Ossetian pies with stewed cabbage

This type of pies, cabuscajin, is also quite popular. The filling for it is prepared quickly, but in order for the pie to turn out tastier, it is better to let excess sunflower oil drain from the finished cabbage.

Ingredients:

for the test:

200 gr. warm water;
1 kg of flour;
200 gr. kefir or milk;
0.5 cups of sour cream;
30 gr. yeast (fresh);
1 st. l. Sahara;
1 tsp salt;
100 gr. sunflower oil.

For filling:

500 gr. cabbage;
2 onions;
50 gr. ground walnuts;
thyme and salt to taste.

Cooking method:

1. Having dissolved sugar with yeast in a glass of warm water, wait until the yeast foams, then add kefir (milk), sour cream and mix.

2. After pouring the flour into a large bowl and making a deep recess in it, we send salt and yeast mixture there. Then, while stirring, gradually mix in the flour until you get a soft dough that slightly sticks to your hands.

3. We move the resulting piece of dough into another bowl, in which vegetable oil is poured, and, having rolled it there, leave it for about an hour to rise.

4. For the filling, finely chop the cabbage and simmer it with onions and spices until soft.

5. Divide the dough into pieces that are about the size of a fist (about 5 pieces should turn out), carefully roll each of them in flour and leave for 15 minutes for proofing.

6. Putting each piece on a table sprinkled with flour, kneading it with your hands, make a small cake. We put the filling in the center of the cake and, lifting its edges above the filling on one side, gradually pick it up in a circle, pinching it.

7. Then we carefully level the resulting “pouch” into a cake, turn the product over with the seam down and gently pat the cake, trying to evenly distribute the filling inside the dough so as not to tear it. We make a hole or several sharp cuts in the middle of the pie (for steam to escape).

8. Putting the cake on a baking sheet, grease it with an egg and bake until it is browned. Then generously grease the finished cake with butter to make it softer.

Ossetian pies - helpful tips experienced chefs

Ossetian pies can be baked both in the oven and in a frying pan. When baking in a pan, the cake should not be covered until it is turned over.

When baking in the oven, the Ossetian pie must first be placed on the lower level of the oven. When its bottom surface is a little baked and stops sticking to the pan, the cake should be shifted to the top level.

If you notice that the cake has puffed up a lot, you can gently pierce it with a fork to prevent cracking and oozing.

If desired, Ossetian pies can also be fried in a pan, like ordinary pies, while finished goods no need to lubricate with butter.

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