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 recommend for baking pies, and just for consumption to buy Ossetian cheese in stores in Russian cities.
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 the meat through a large meat grinder nozzle, 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, fidjynta is not served immediately, it is not necessary to put three of them on the table. That is, when buying minced meat, its quantity may vary depending on the number of expected 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 onions 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 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 still do) for fidjin, they used not yeast dough.
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 vegetable oil so that the dough does not stick to the sides 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. You need the 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.
When using the site materials reference to the source is required.
A slightly different recipe for making Ossetian pies can be
Few people think about the history of the origin of the Ossetian pie: why it looks like that, who invented it, how it changed its appearance over time.
It may seem that it looks simple and flat, nothing special: little dough, cheese is constantly put, except in rare cases, in meat options. By the way, if you do it, then you won’t find a better bakery than ours in the Capital - this is confirmed by many reviews and certificates, as well as years of our successful work.
The history of the origin of the Ossetian pie in terms of logic
In fact, the cooking method, the form has a logical explanation.
The history of Ossetian pies begins with the beginning of the Tatar-Mongol procession - it was in the XII-XIV centuries - Alans, indigenous tribes, driven from their own territories in North Ossetia. The mountainous places where they later settled were not fertile and rich in crops. It was quite difficult with food, I had to look for ways to cook tasty, healthy and not expensive. Then they began to make this amazing masterpiece of baking, the composition initially consisted of vegetables, oats, grain products and others that could then be obtained in the highlands. It is now the preparation of such dishes is available to anyone, it was quite painstaking work, quite a lot of time and effort was spent.
The Ossetians lived in mountainous areas, where wheat was especially valued, and due to the constant lack of grain, the cakes were made very thin in order to save money. Over time, a tradition appeared to make Ossetian pie with the thinnest layer of dough. Due to the rich variety of other ingredients, for example, the breeding of cows, sheep and other livestock and poultry produced meat, new variations appeared. There was a lot of wheat in Russia, which cannot be said about stuffing products, so we can observe a significant difference between Alanian and.
The history of Ossetian pies: features of the filling.
In the North Caucasus, fruits have not taken root, recipes for Ossetian fruit pies are not as well developed as pastries with cheese and beet tops. There were plenty of them, the housewives improvised, inventing delicious dishes.
Traditionally, yeast, eggs, kefir were not used due to the nomadic lifestyle. Now they are successfully used for making pies. This is a certain deviation from the ancient traditions of cooking, such a change does not make the cake tasteless, but on the contrary, many people like it even more.
Large families ate pies in in large numbers, therefore, it was required to have ovens with the ability to cook more than one cake at a time, in addition, it was required fast cooking. Therefore, not only large, but also capable of heating up to high temperatures furnaces were built. After cooking, so that the pastry does not dry out, the surface was smeared with oil.
Such is the history of the Ossetian pie. Times have passed, Ossetians descended from the highlands and settled on the plains, while the inhabitants themselves settle all over the world. In Ossetia, this dish is the most important, not a single holiday is held without it. If you live in Moscow, you can tell his story in our bakery, and at a meal to others.
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Here is what Wikipedia tells us about these wonderful pies:
“The history of Ossetian pies has more than one century, which is also reflected in the oral folk art of Ossetians - Nart legends. Ossetian National cuisine developed over the centuries under the influence of the nomadic lifestyle of the ancestors of the Ossetians - the ancient Scythians, Sarmatians, Alans. In particular, the recipe for Ossetian pies has reached perfection over this huge period of time. Previously, Ossetian pies were prepared exclusively from unleavened (yeast-free) dough. Well-made in Ossetia are pies with a thin layer of dough and plentiful (although not sticking out) stuffing. Pies with a thick layer of dough are considered a sign of the inexperience of the hostess.
Depending on the filling, Ossetian pies have different names. Most of the names consist of the stem and the suffix "dzhyn", which "indicates the content of something or the possession of something." In Ossetia, for example, "crown" National dish- pie with beet tops, tsakharajin. Pies in Ossetia are a cult food.
Ossetian pies are a dish on their own, which has the following names in its arsenal:
Davonjin - pies with wild garlic leaves and Ossetian cheese
Kabuskajin - pies with shredded cabbage and cheese
Kartofjin - pie with potatoes and cheese
Nasjin - crushed pumpkin pies
Ualibakh, Khabizzhin - a round-shaped pie with Ossetian cheese
Artadzykhon - triangular pie with cheese
Fidgin - pie with minced meat(like beef)
Kadurjin - bean pie
Tsaharajin - pie with beet tops and cheese
Kadyndzhin - a pie with Ossetian cheese and green onion
Zokojin - mushroom pie
Baljin - cherry pie
The history of Ossetian pies has more than one century, which is also reflected in the oral folk art of Ossetians - Nart legends. The Ossetian national cuisine has evolved over the centuries under the influence of the nomadic lifestyle of the ancestors of the Ossetians - the ancient Scythians, Sarmatians, Alans. In particular, the recipe for Ossetian pies has reached perfection over this huge period of time. Previously, Ossetian pies were prepared exclusively from unleavened (yeast-free) dough. Pies symbolize the sun (sky), water and earth. Associated with Ossetian pies is the rite of three pies performed on major religious, national or family holidays. Three pies are served on the table, which, according to one version, symbolize the three-dimensional structure of the universe - the Sun (Khur), Water (don) and Earth (zæxx). Triangular pies are made for special occasions. In Ossetia since ancient times there is a special rite - "3 pies". IN holidays There were 3 pies on the table. And if earlier, in the pre-Christian era, they personified 3 elements - the sun, earth and water, then later they began to mean the Holy Trinity - the Father, the Son and the Holy Spirit. On the days of mourning, not 3, but only 2 pies were prepared. When the dataOssetian piesput on the table, they certainly read special prayers, toasts of their family. It could be praise to the Almighty, gratitude to the owner, requests for happiness, etc. After reading the prayers, the cake was cut into 8 parts. This rite was entrusted to the head of the clan - personally to the eldest representative of the stronger sex, who then regaled the younger ones. And only after this, everyone was perceived because of the food. Most often, on holidays, housewives made pies from meat, potatoes and beet leaves.
In general, this dish usually characterized any hostess. If the dough came out narrow, and the inside was saturated, the lady personally deserved the highest praise. And bad luck to that young woman who has dough inOssetian piewill be thick. Any resident of Ossetia was obliged to master the art of making this dish. It is not surprising that in the Soviet years, home-made Ossetian pies were very popular among the capital's residents, which were delivered by plane from Vladikavkaz, including to the tables of party members.
Ingredients:
. Flour - 2.5 cups,
. Milk - 100 ml.,
. Kefir - 100 ml.,
. Sour cream - 1 tbsp. spoon,
. Egg - 1 piece,
. Butter - 20 g.,
. Sugar - half teaspoon,
. Yeast - 1 pack,
. Ossetian cheese - 250 g.,
. Salt.
Ossetian pie recipe:
1. Heat the milk a little, but do not bring to a boil.
2. Pour in sugar and salt, stir until the ingredients are dissolved.
3. Then pour in the yeast and stir until they are completely dissolved in milk.
4. Pour half the flour in small portions and stir constantly. The density of the mass should be similar to sour cream.
5. Put the mixture in a warm place for one hour.
6. Butter should be melted. Whisk the egg.
7. Add to the dough the following ingredients, then mix well: egg, kefir, sour cream and butter.
8. Then add the flour that remains and knead the dough. Ideally, it should be flexible.
9. Put the dough back in a warm place.
10. For the filling, grate the cheese and add a little salt.
11. Put the mass on a table sprinkled with flour and roll out in the form of a round cake.
12. Put cheese in the middle of the cake. Depending on what recipe you are cooking, you can add meat, onions, beet tops, mushrooms, cabbage or pumpkin.
13. Then blind the edges of the workpiece in a circle in the form of a ball and leave a hole in the middle. Then it needs to be flattened a little so that it becomes flat.
14. Put on a baking sheet and bake at 200 hundred degrees for twenty minutes.
15. After cooking, spread the top butter.
16. Such pastries can serve as an addition to the first course.
Ossetian pies have been accompanying people for more than a thousand years. This cult dish Ossetian people, which is eaten both on weekdays and on holidays. Their preparation and use has its own strict rules.
Ossetian pies can be round or triangular. If the first ones are eaten both on weekdays and on holidays, then the triangular ones are baked only for special rituals. They are usually served at funerals. In this case, an even number of them is laid out on a plate.
The traditional round Ossetian pie symbolizes the sacred circle of life. This is a cult dish. Therefore, when preparing it, certain rules are followed. Pies should be baked only by women according to a strictly observed recipe. Its size should not exceed 35 cm in diameter. It is very important to roll out the dough correctly. It shouldn't be thick. There is always a lot in such a pie juicy stuffing, the test should be small.
It is surprising that with strict adherence to the recipe, each housewife always gets a little different pies. This is due to the fact that every craftswoman seeks to find her own secret ingredient in preparing this ancient dish. As a result, a unique situation arises of a variety of tastes while maintaining seemingly a small amount options for their preparation.
Such pies are not only baked according to the rules that have been carefully passed down from generation to generation for centuries. There are such pies, too, in a special way. They cannot be eaten on the go. This is a sacred dish that requires a respectful attitude.
The hostess puts three pies on the table. And before pronouncing the first table toast, which performs the function of a prayer, they must be moved apart in different directions so that it can be seen that there are three pies on the table.
What fillings are put in Ossetian pies
Under the fragrant thin crust of the dough, a wide variety of fillings can be hidden: meat, potatoes, apples, pumpkin, and beans are placed in such products. But most famous stuffing is cheese. Therefore, the Ossetian pie with Ulibakh cheese is the most popular and famous. Not a single Ossetian feast is complete without it. Both on weekdays and on holidays, there should always be three cheese pies on the table of Ossetians: they symbolize gratitude to God and are a symbol of well-being and prosperity.
If you have never tried the famous Ossetian pies, you can order them at the Zolotoi Kolos bakery. We bake pies with a wide variety of fillings according to ancient recipes. We follow all the rules of preparation. We have real craftswomen who bake incredibly delicious pies.
Here you can find real culinary masterpieces With various fillings and, of course, the famous Ossetian cheese pie.
Our price list includes Ossetian pies prepared according to old national recipes:
- Fidginn (with meat)
- Ualibach (with cheese)
- Kartofgin (with potatoes)
- Dzaharajin (with beet leaves and cheese)
- Kaboshkajin (with cabbage)
- Nasgin (with pumpkin)
- Kadurjin (with beans)
- Phytkuyjin (with apples)
You can also order a pie with any filling. Simply fill out an application on our website, and we will bring you a warm and fragrant Ossetian pie to the specified address!
“Bring us pies, poured with butter, richly stuffed with juicy cheese!” - this was the call from the legendary Nart epic. For the Ossetian people, this epic has the same meaning as myths and legends. Ancient Greece for Western civilization. Ossetians have preserved to this day not only traditions, but also almost all dishes from the Nart festive and everyday menu. Pies, barbecue, mead, black beer and many other dishes - all this can be tasted today in any restaurant in Ossetia. Ossetian cuisine is replete with meat and dairy products, but, as before, Ossetian pies are the main ritual and everyday food of the descendants of the ancient Scythians and Sarmatians.
Ritual meaning of Ossetian pies
Cheese pies are the main participants in the ancient Ossetian rite "Three Pies". The pies are served on a wide flat dish, one on top of the other. On the Ossetian table they symbolize the trinity of the Sun (Khur), Earth (Zæxx) and Water (Don). With the adoption of Christianity by Ossetians, the accents shifted somewhat, and pies began to symbolize God (Khuytsau), the Sun (Khur) and the Earth (Zæxx). Before the start of the feast, the pies are cut, without leaving the spot and without rotating the plate, into eight parts - with two crosses. There can be more than three pies on the festive table, but their number must be odd: five, seven, and so on. At the commemoration, three pies are placed on the main table, the first glass is drunk - for God, and one pie is removed: alas, the dead do not need the sun.
Real Ossetian pie
Today, Ossetian pies can be found on the menu of cafes and restaurants in all corners of Russia and abroad. However, in most cases, visitors will be offered a baked product "based on" this traditional Ossetian dish - that is, with various fillings which are not used in original recipes. Authentic Ossetian pie is a flat round cake richly stuffed with soft Ossetian cheese or other stuffing. For its preparation, yeast dough is used, less often lean (only in pies with meat stuffing). Real Ossetian pies are stuffed with cheese, meat, potatoes, pumpkin, cabbage, beans, green onions, beet leaves and wild garlic. Part vegetable fillings necessarily include Ossetian cheese. In the absence of an original product, you can take any rennet cheese: brynza, suluguni, Adyghe, Feta. IN meat pies use only beef or veal.
Cooking features
Of course, every Ossetian family has its own culinary secrets, but there are a number of basic principles for making Ossetian pies.
- Correct Proportions . The fillings in Ossetian pies should be twice as much as the dough.
- Cooking technology. We form and assemble the cake only by hand, without using a rolling pin and other improvised means.
- Mastery Criteria. It is believed that the thinner the layer of dough and the thicker the filling, the higher the mastery of the hostess.
- Temperature regime . Ossetian pies are baked for 5–7 minutes in a preheated oven at 270°C. Thanks to the even heat, the pies bake well and do not dry out.
- We do not spare oil. The baked pie must be plentifully, without saving, greased with butter. Thanks to this, the dough becomes tender, and the filling is juicy, and the cake just melts in your mouth!
If you follow all the rules for preparing the famous Caucasian pastries, then the resulting dish you have can be proudly displayed on any festive table- these will be real Ossetian pies!
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