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Classic Ossetian pies. Ossetian pie with potatoes and cheese: recipe

Ossetian pies - general principles and methods of preparation

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

The process of baking Ossetian pies cannot be called complicated, however, it requires a certain skill from the housewife. It is noteworthy that in Ossetia, baking such pies has always been considered an exclusively women’s task. Pies that have a thin layer of dough and a rich, juicy filling are considered to be good and successful. Pies with a thick layer of dough are given out in Ossetia either by an inexperienced or simply incompetent housewife.

If we talk about the general principles and technology of preparing Ossetian pies, they are the same throughout Ossetia, and we will talk about them directly in the recipes. Although, of course, every housewife has her own secrets for preparing Ossetian pies. One of the general rules is that the volume of dough in such a pie should be equal to the volume of filling. Next, the dough for Ossetian pies is cut without a rolling pin, only with the help of your 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 a variety of fillings, but it is customary to bake them in odd numbers, unless we are talking about a funeral or wake.

Ossetian pies - food preparation

For the successful preparation of Ossetian pies, the good quality of flour and yeast is of great importance; only under this condition will a soft and fluffy dough be obtained. 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, according to the classic recipe, Ossetian cheese should be used, but you can use feta cheese, feta, Adyghe or other pickled cheese instead. It is either cut into small pieces or crushed in a blender.

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

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

Ossetian pies - the best recipes

Recipe 1: Ossetian potato pies

You can only use potatoes as a filling for this pie, but if you add it with pickled cheese or feta cheese, the dish will be more juicy and aromatic. Ossetian pies with this filling are called Kartofdzhyn, and they are among the most popular.

Ingredients:

for test:

1 kg 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 feta cheese or pickled cheese;
salt to taste.

Cooking method

1. Having mixed the flour with yeast, salt and sugar, pour in warm milk, knead the soft dough and, putting it in a warm place, wait until the dough rises. After this, knead it, knead it well and put it in a warm place for another forty minutes.

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

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

4. Having placed the filling in the middle of the flatbread, we collect the dough over it with a bag and pinch it. Then, gently patting it with your palm, we flatten the resulting cake into a flat cake. Then carefully turn it over and also level the other side. You need to leave a small hole in the center of the resulting cake so that steam can escape.

5. Transfer the pie to a baking sheet, brush it with egg and bake for about 20 minutes; once ready, grease it 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 incredibly tasty.

Ingredients:

for test:

500 gr. whey or milk;
800 gr. flour;
1 p. yeast (dry);
1 tsp each 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 and black pepper to taste.

Cooking method:

1. Prepare the dough by mixing 70 g. 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 kneading. We also place the prepared dough in a warm place until it rises (about an hour).

2. Prepare the filling: salt the minced meat moderately, pepper it, then mix it with finely chopped onions and garlic, and knead everything 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 soaked in spices. To make the filling juicy, pour broth into the minced meat.

3. When the dough has risen, we divide it into 3 parts and form them into pies. 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 our hands, no more than 5 mm thick, so that it is slightly larger than the size of the mold. We transfer it into a greased form, so that the dough extends beyond the edges of the form, and spread 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). We make a hole in the middle through which steam will escape.

4. Then place the pies in a well-heated oven and bake until browned. Lubricate the finished products generously with butter.

Recipe 3: Ossetian pies with stewed cabbage

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

Ingredients:

for test:

200 gr. warm water;
1 kg flour;
200 gr. kefir or milk;
0.5 cups sour cream;
30 gr. yeast (fresh);
1 tbsp. 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 hole in it, add the salt and yeast mixture there. Then, stirring, gradually add flour until you get a soft dough that slightly sticks to your hands.

3. 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 approximately the size of a fist (you should get about 5 pieces), carefully roll each of them in flour and leave for 15 minutes to proof.

6. Laying each piece on a table sprinkled with flour, kneading it with your hands, make a small cake. Place the filling in the center of the flatbread and, lifting its edges above the filling on one side, gradually gather it in a circle, pinching it together.

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

8. Transfer the pie to a baking sheet, brush it with egg and bake until it is golden brown. Then generously grease the finished pie with butter to make it softer.

Ossetian pies - useful tips from experienced chefs

You can bake Ossetian pies in the oven or in a frying pan. When baking in a pan, the cake should not be covered until it is inverted.

When baking an Ossetian pie in the oven, you must first place it on the lower level of the oven. When its lower surface is slightly baked and stops sticking to the pan, the pie should be transferred to the upper level.

If you notice that the cake is puffed up too much, you can gently prick it with a fork to prevent it from cracking and leaking juices.

If desired, Ossetian pies can be fried in a frying pan like regular pies, and the finished products do not need to be greased with butter.

More recipes for pies and pies

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  • Fried pies
  • Puff pastries
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  • Pies with cabbage
  • Manna
  • Snack pie “Guests on the doorstep”
  • Fish pie
  • Mushroom pie
  • Jellied pies
  • A pie with cabbage
  • Layered pie with chicken
  • Meat pies
  • Meat and potato pie
  • Puff pastry pie with meat
  • Ossetian pies
  • Blueberry Pie
  • Pie with apples
  • Cherry pie
  • Raspberry Pie
  • Kefir pie
  • Pie with berries
  • Pie with jam
  • Currant pie
  • Chocolate pie
  • Lemon pie
  • Sponge cake
  • Chicken pie
  • Pumpkin Pie
  • Charlotte recipes
  • Charlotte with apples in a slow cooker
  • Charlotte with cherry
  • Charlotte with strawberries
  • Charlotte with apples step by step recipe with photos
  • Charlotte with apples in the oven
  • Lush charlotte with apples
  • Charlotte on kefir

Cookies and Brownies Recipes

  • Potato cake
  • Shortbread
  • Chocolate cookies
  • Oat cookies
  • Ginger cookie
  • Fortune Cookies
  • Custard cakes

You can find even more interesting recipes on the main page of the Cooking section

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

Classic Ossetian pie dough recipe

Number of products:

Recipe Information

  • Cuisine:Caucasian
  • Type of dish: baked goods
  • Cooking method: in the oven
  • Servings:3
  • 2 hours
  • Nutritional value per 100 g:
  • 300 grams of wheat flour;
  • 165 ml water;
  • 1 egg;
  • 1 tablespoon of sour cream 20% fat;
  • 3/4 teaspoon salt;
  • 1 teaspoon sugar;
  • 1/2 tablespoon of yeast;
  • Ossetian cheese or feta cheese;

Cooking method:

Yeast dough is made using sponge and non-sponge methods. The second cooking method takes less time and labor.

Add salt, sugar, dry yeast to the sifted flour. Stir until the yeast is distributed throughout the flour.

Beat in an egg and add a spoonful of sour cream.


Pour out the water. The water must be heated to 30-35 degrees.


Mix the whole mass. For pies, a soft, easily stretchable dough is kneaded, otherwise a thin cake will not turn out.


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


Stir the butter into the mixture. Cover the batch with something thick 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 pie should be a regular round shape, with edges of equal thickness. To make this easier, you can use a special template or a silicone mat with markings.


The amount of filling in the pie should be equal to the amount of dough or slightly more.


Place the cheese in the middle of the flatbread.


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


Pressing down from above, we give it its original shape. At the same time, we try not to tear the shell. We make a small hole in the middle of the cake to allow steam to escape during baking.


Bake in a frying pan without oil in the oven. The pies bake very quickly for 10-12 minutes, but the oven must be very hot.


Hot pies are greased with butter. Serve to the table immediately after baking.


The first recipe gave a quick and easy way to make pies. The second recipe describes the traditional sponge method.

Dough for Ossetian pie with potatoes and cheese


Cheese is present as a filling in many dishes of Caucasian cuisine. It can be the main filling or added to other products. For pies, use soft homemade cheese: Ossetian, Adyghe, feta cheese, or, in extreme cases, “suluguni.”

Number of products:

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

Cooking method:

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


Pour in warm milk.


Add 5-7 tablespoons of flour.


Stir. If flour lumps remain, do not pay attention to them, they will get soggy on their own.


Cover the dough with cling film or thick cloth to create a favorable environment for yeast. Leave for 30 minutes.


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


Add the remaining flour and mix.


Add refined, odorless sunflower oil. Stir until smooth. The mass should be soft, but not stick to your hands.


Cover again with film to rise the mass.


For the filling, peel the potatoes and cook 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.


Divide the mixture into parts. Roll into balls. We give each ball the shape of a flat cake of the desired size, and place a ball of filling in the middle.


We pull the edges of the circle towards the middle and fasten it so that the potatoes and cheese are inside.


Then flatten and smooth with your hands to form a flat cake up to 2 centimeters thick. Don't forget to make a hole in the middle of the pie so that the steam doesn't tear the shell.


Bake on a baking sheet or frying 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. Bon appetit to everyone who tried these recipes!

Video dough for Ossetian pie classic recipe


Here is a universal recipe for Ossetian pie dough for all types of fillings.

Of course, making a real Ossetian pie is a mystery with its own secrets, and not everyone can make a real pie the way it should be, but you can try. So, let's take a look at the classic Ossetian pie recipe, the main ingredients and manufacturing technology.

For sponge dough for three pies we will need:
1 pack of dry yeast
1 kilogram of flour
1 tablespoon sugar
1 teaspoon salt
200 grams of milk
200 grams of water

To knead the dough, take a small cup, pour a packet of yeast, a spoonful of white wheat flour and the same amount of sugar into it, mix and add a little warm water. The mixture should take up 2/3 cup. Leave the dough for 10-15 minutes so that it ferments and rises.

Next, take a large bowl for the dough, pour the dough into it, add the rest of the water and milk, a little flour and start kneading the dough, gradually adding the rest of the flour. When the mass becomes shaped, soft and a little sticky to your hands, add a little sunflower oil so that the dough sticks off the walls of the bowl and from your hands. Cover the bowl with cellophane and leave for 1 hour for the dough to rise. At this time, prepare whatever filling your heart desires. The traditional filling is Ossetian cheese, which you can prepare yourself.

After time, divide the dough into three parts. Roll out the dough with your hands into a thin circle, put the filling in the center and gather the edges, pinch, cut off the excess dough, turn the pie over with the seam down and straighten this “bag” into a thin circle. Remember that although thin Ossetian pies are most valued, do not overdo it, so as not to end up with a holey pie.

Sprinkle flour on both sides of the pie and place on a baking sheet. The oven should be very hot. We bake the pie for about 30-40 minutes, first on the lower level so that the bottom layer is well baked, then we move it to the upper shelf. When the pie is browned, you can remove it. Brush off excess flour with your hand and spread butter on the pie; it will soften and become even tastier. Serve the pie warm. That's the whole recipe for Ossetian pie.

Bon appetit!
Recipes for Ossetian pies with various fillings:

Recipe for Ossetian pie with Ualibach cheese

Pie with cheese is one of the favorite traditional pies among Ossetians. Prepared with natural 1-2 day old rennet cheese, this pie turns out very soft and juicy, and the cheese inside the pie melts a little during baking and acquires a slightly bitter taste, just like in real bakery pies. It must be remembered that a real Ossetian pie should be thin with a lot of filling. We have already told you how to make natural cheese, now let’s try to make a pie with this cheese.

To prepare one Ossetian cheese pie you will need:

Dough:
1kg flour
1 pack of dry yeast
200 grams of warm water
200 grams of warm milk
1.5 teaspoons salt
3 teaspoons sugar
1-2 tablespoons sunflower oil

Filling:
700 grams of fresh cheese
50 grams of sour cream, heavy cream or butter
Half a teaspoon of salt

To knead the dough, first take 200 grams of flour, pour all the yeast, salt and sugar into it and pour milk and water heated to a temperature of 40-50 degrees (200 grams each).

Stir the mixture thoroughly so that there are no lumps, it will turn out like sour cream. Then gradually add flour:

And knead a soft, plastic dough that sticks a little to your hands and to the walls of the vessel. Pour a little sunflower oil into the dough:

And mix well again. The dough stops sticking to your hands.

Cover the dough with a towel and place in a warm place to rise for about 30-40 minutes.

While the dough is rising, take the cheese and add sour cream, cream or butter and salt to it, mix well, and at the same time mash the cheese into a grainy mass.

When the dough has risen,

Lightly knead it again and divide it into three parts (for those pies)

Roll each part into a thin large pancake and place the filling in the middle.

Mash fresh Ossetian cheese made from natural whole milk into a curdled mass and add a little salt.

Then we collect and seal the edges of the pie, and so that we don’t end up with a too thick pie, we simply cut off the excess dough after assembling the edges with a knife:

Carefully turn the pie over, seam side down, place it on a baking sheet greased with sunflower oil, and carefully straighten and distribute the filling inside the pie.

It looks like we've got a real thin pie. Sprinkle it with a little flour and put it in a preheated oven on the middle shelf, and turn the heat down. Bake for approximately 30 minutes.

The finished Ossetian pie with cheese is served hot and greased with melted butter or butter.

Bon appetit!

Recipe for Ossetian meat pie “Fydzhin”

To prepare a juicy, aromatic Ossetian meat pie, we will need:

For the test:
300-400 grams of flour
1.5 glasses of water or milk
1 egg
A packet of dry yeast (10 grams)
1.5 teaspoons salt
3 teaspoons sugar

Filling:
300-400 grams of fresh fatty beef
1 onion
3-4 cloves of garlic
Salt and pepper to taste

To knead the dough, pour a few handfuls of flour into a large bowl, add yeast, salt, sugar and pour 1.5 cups of warm (not hot) water or milk (milk is recommended for better taste). Stir the mixture until it becomes liquid sour cream. Beat in 1 egg and gradually add the rest of the flour, stirring well with a spoon or spatula. At the end of kneading, the dough should be soft and slightly stick to your hands. Add 2 tablespoons of sunflower oil and stir until the dough stops sticking to your hands. Place the dough in a warm place to rise (about 30-40 minutes). In the meantime, let's start preparing the filling.

Pass the meat through a meat grinder or chop finely with a knife. Also finely chop the onion and add to the minced meat, add salt and pepper and other spices to taste. Then pour in 0.5 cups of water or broth and mix well. This mass can be placed raw on the dough and baked, or you can pre-sauté it in a frying pan until half cooked, then you won’t have to worry that the dough is baked but the meat is not.

Mix the risen dough again and sprinkle it with a little flour, divide it into two parts (one is slightly larger than the other). Roll out most of the dough in a large frying pan in a layer of 1.5 - 2 cm. Spread the minced meat evenly over the entire area of ​​the bottom layer. Roll out the second pancake (it should be thin) and cover with minced meat. Seal the edges of the pie well so that the filling and broth do not leak out. Bake for 30-40 minutes. Ossetian meat pie is served hot and greased with butter.

Bon appetit!

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Recipe for Ossetian pie with cabbage “Kabushkadzhyn”

Cooking time 1.5 hours. Difficulty level 3

For vegetarians or fasting people, or for those who are simply watching their figure and love to enjoy pies with fresh vegetables, we offer a recipe for a traditional Ossetian cabbage pie. Try making it yourself or just order it from our bakery.

So, to make cabbage pies we need:

For the three-pie dough:
1kg flour
500-700 grams of water
1 packet of dry yeast (10 grams)
2 tablespoons sugar
1 teaspoon salt

For filling:
1 head of fresh white cabbage (approximately 400-500 grams)
1 large onion
30 grams butter
100 grams of vegetable oil
Salt and pepper to taste

To knead the dough, sift the flour through a sieve so that the flour absorbs oxygen and becomes more fluffy. Add a packet of dry yeast, salt and sugar. Make a mound of flour and a hole in the middle, and pour warm water into it. Knead the soft dough, it should stick a little to your hands, at the end of kneading add 2-3 tablespoons of vegetable oil, mix and put the dough in a warm place to rise.

While the dough is rising, let's prepare the filling.

Wash the cabbage and remove any green, dry or spoiled leaves. Finely chop, add salt and let stand for 10-20 minutes. Finely chop the onion and fry in a vegetable place until golden brown, stir with cabbage. Add a piece of butter to the filling, add salt, pepper and stir.

Knead the risen dough again, divide into three equal parts (for three Ossetian pies). Roll out a pancake from each part to 1.5-2 cm thick, place the filling in the middle. Gather the pancake around the edges and seal. Turn the pie over and spread the filling evenly throughout the pie. Bake on a baking sheet greased with sunflower oil for 30-40 minutes until a beautiful yellow-brown color.

Grease the hot pie with butter and serve.

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Recipe for Ossetian pie with potatoes and cheese “Kartofdzhin”

To prepare a classic Ossetian potato pie we will need:

Dough:
300 grams of flour
1 cup kefir (or cheese whey)
1 pack of dry yeast
1 tablespoon sugar
1 teaspoon salt

Filling:
Potatoes 300 grams
Fresh Ossetian cheese 100 grams
Milk and sour cream 50 grams each
Melted butter 40 grams
Salt and spices to taste

To prepare the dough for the Ossetian pie, you need to sift the flour through a sieve, add yeast, salt and sugar. Add kefir or whey warmed to room temperature and knead a soft dough that will stick a little to your hands. At the end of kneading, add 1-2 tablespoons of sunflower oil and knead it into the dough. Leave the finished dough in a warm place for 30-40 minutes until it rises.

Boil potatoes in their skins until fully cooked. Then peel it and mash it into a puree. Separately, mash the Ossetian 1-2-day-old cheese and put the potato mixture into it. Add milk and sour cream (50 grams each) to the mixture, stir, salt and season to taste.

Knead the risen dough lightly again and make a large pancake out of it, 1.5-2cm thick. Place the filling in the center of the pancake and spread it a little over the surface. Gather the edges of the pancake and pinch in the center. Then the pie is turned over, seam side down, and the filling is spread over the entire area of ​​the pie. Bake on a dry, floured baking sheet for 30-40 minutes. Ossetian pie is served hot, sprinkled with melted butter.

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Ossetian pie recipe
with beet leaves "Tsaharajyn"

Cooking time 1.5 hours. Difficulty level 3 out of 5

Dough:
300 grams of flour

Packet of dry yeast
1 tablespoon sugar
1 teaspoon salt
50 grams soft margarine

Filling:
Fresh beet leaves 300 grams
Green onion – 100grams
Dill – 50 grams
Fresh Ossetian cheese – 150 grams
Butter or ghee – 30 grams
Sour cream – 50 grams
Salt to taste

The dough for Ossetian pie with beet tops is prepared in the same way as for other types of Ossetian pies. The flour is sifted, a pack of dry yeast (10 grams) is poured into it, a few pieces of soft margarine, salt and milk, kefir or cheese whey warmed to room temperature are added. A soft plastic dough is kneaded. At the end of kneading, add 2-3 tablespoons of sunflower oil and knead the dough again. The dough is placed in a warm place to mature for 30-40 minutes.

For the filling, you need to thoroughly wash the beet leaves and finely chop them into strips. Add mashed fresh cheese (aged 1-2 days) to the leaves and stir. Also finely chop the dill and onion and add to the filling. It is recommended to add salt immediately before placing the filling in the dough, since salt causes a strong release of juice.

Roll out the risen dough into a thin pancake 1.5-2 cm thick, place the filling in the center, and gather the edges of the pancake and pinch it in the center. Turn the pie seam side down and carefully distribute the filling over the entire area of ​​the pie. Place the pie in a preheated oven and bake over medium heat for 30-40 minutes. Serve Ossetian pie with cheese and beet leaves hot and greased with butter or melted butter.

Bon appetit!

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Recipe for Ossetian pumpkin pie “Nasjin”

Cooking time 2 hours. Difficulty level 2 out of 5

This pie belongs to the vegetarian menu, so no ingredients of animal origin are used when baking. So, to prepare one Ossetian pumpkin pie we will need:

For the test:
300 grams of flour
100 grams of warm water
1 pack of dry yeast
1.5 teaspoons salt
3 teaspoons sugar
2-3 tablespoons of vegetable oil.

For filling:
200 grams of fresh pumpkin
50-70 grams of fresh Ossetian cheese
Seasonings as desired and to taste (pepper, savory)

To knead the dough, you need to pour a couple of handfuls of flour into a bowl, stir it with a packet of yeast, salt and sugar. Then add 100 grams of warm, but not hot water and mix the mass until it has a homogeneous consistency, which will turn out like thick sour cream. Then gradually add flour and knead until the dough begins to form, but it should remain very soft. At the end of kneading, you need to add 2-3 tablespoons of vegetable oil to the dough so that it begins to stick to your hands. Place the dough in a warm place to mature.

While the dough is rising, prepare the filling. We clean the pumpkin from the peel and seeds and grate it. Add a little softened Ossetian cheese to the pumpkin mixture and stir the minced meat.

Lightly knead the risen dough again and form it into a thin pancake. We put the filling in the center of the pancake and seal the edges of the pie, it looks like a bag. Turn the pie seam side down and distribute the filling over the entire area of ​​the pie.

Ossetian pies are baked on a dry baking sheet sprinkled with flour for 30-40 minutes over medium heat. Serve hot.

Bon appetit!

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Recipe for Ossetian pie with potatoes and mushrooms

Cooking time 2 hours. Difficulty level 3 out of 5

This pie is similar to the traditional Ossetian potato pie, but with the addition of stewed mushrooms. To prepare this pie we will need:

Dough:
300 grams of flour
1 glass of kefir or milk
1 pack of dry yeast
1 tablespoon sugar
1 teaspoon salt

Filling:
Potatoes 200 grams
Fresh mushrooms (champignons)
Onion 1 head
Sour cream 50 grams
Salt and pepper to taste

To prepare the dough, you need to sift the flour through a sieve, add yeast, salt and sugar. Add kefir or milk warmed to room temperature and knead a soft dough that will stick a little to your hands. At the end of kneading, add 1-2 tablespoons of sunflower oil and knead it into the dough. Leave the finished dough in a warm place for 30-40 minutes until it rises.

While the dough is rising, prepare the filling.

Wash the mushrooms in several waters and cut into small pieces. Also wash and peel the onion, chop finely and simmer along with the mushrooms. Boil the potatoes in their jackets, peel and mash, add a little sour cream. When the mushrooms are ready. Add them to the mashed potatoes, salt and pepper to taste, mix well.

Knead the risen dough lightly again and roll out a large pancake 1.5 - 2 cm thick. Place the filling in the center of the pancake and gather the edges of the dough and seal. Turn the pie seam side down and spread out the filling. Place the pie in a preheated oven and bake until golden bubbles appear on the top (30-40 minutes). Grease the finished Ossetian pie with butter and serve hot.

Bon appetit!

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Recipe for Ossetian bean pie “Kadurjin”

Cooking time 2 hours. Difficulty level 3 out of 5

Dough:
300 grams of flour
1 cup kefir (milk or cheese whey)
Packet of dry yeast
1 tablespoon sugar
1 teaspoon salt
50 grams soft margarine

Filling:
1 cup beans
2-3 heads of onion
1-2 cloves of garlic
A piece of butter
Salt, pepper to taste

The dough for Ossetian bean pie is as simple as for other types of pies. Sift the flour, pour a pack of dry yeast (10 grams) into it, add a few pieces of soft margarine, salt and milk, kefir or cheese whey warmed to room temperature. Knead soft plastic dough. At the end of kneading, add 2-3 tablespoons of sunflower oil and knead the dough again. Place the dough in a warm place to mature for 30-40 minutes.

While the dough is rising, prepare the filling. Sort through and rinse the beans well, and set to cook. When the beans have boiled for 20 minutes, drain the water and fill the beans with cold water again. Place on the fire and cook until tender, adding water so that the beans are well cooked.

Finely chop the onion and sauté in a frying pan. Pass the finished beans through a meat grinder, mix with fried onions, salt, pepper and season to taste.

Knead the risen dough lightly again and roll out a large pancake 1.5 - 2 cm thick. Place beans in the center of the pancake, gather the edges of the dough and seal. Turn the pie seam side down and spread out the filling. To allow steam to escape, you need to make a small hole in the center of the cake. Place the pie in a preheated oven and bake until golden bubbles appear on the top (30-40 minutes). Grease the finished Ossetian pie with butter and serve hot.

Bon appetit!

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Recipe for Ossetian pie with apples “Fytkuydzhyn”

Cooking time 2.5 hours. Difficulty level 3 out of 5

The dough for Ossetian apple pie is slightly different from all the others, as it includes more ingredients:

Dough:
1 liter of milk
5-6 yolks
350 grams of sugar
300 grams butter or margarine
Alcohol (vodka or alcohol) 300 grams
Flour – about 2 kg
2 packs of dry yeast (20 grams)
Vanilla sugar and salt to taste

Filling:
1.5 kg apples
150 grams of sugar or 0.5 kg of apple jam

For this pie, sponge dough is prepared. To knead the dough, you need to take a little flour, add yeast, sugar and salt and 0.5 liters of well-heated milk. Stir so that there are no lumps, the consistency should be like liquid sour cream. Place the dough in a warm place for 30-40 minutes until it rises.

Heat the rest of the milk to 70-80 degrees and stir with flour; when it cools, add egg yolks and softened margarine or butter, sugar and stir well. We also add the finished dough to the dough and mix everything well. Stir in the flour little by little, bring the dough to a soft plastic consistency, cover with a towel and place in a warm place. When the dough has doubled in size, knead it slightly and let it rise again. Repeat this procedure 3 times.

Peel apples and remove seeds. Cut into small pieces and season with sugar or jam.

Ossetian pie is made from two pancakes with a diameter of 28-30 cm. Place the bottom pancake on a greased baking sheet and make small sides. Place the filling and distribute it evenly over the entire area of ​​the pancake. Place the second pancake on top of the filling and seal the edges.

Place the pie in a preheated oven and bake for 30-40 minutes over medium heat. A hot pie brushed with butter is served on the table. Bon appetit!
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The main products of Ossetian cuisine are meat and Ossetian cheese. And the most respected dishes are pies.

The pies are filled with 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.

This 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 a mixture of them. An essential component of cheese is rennet. This is the washed and dried part of the stomach of a calf or lamb. Nowadays, rennet is often replaced with pepsin. You can buy it in a store or pharmacy. Sour cream or even yogurt at room temperature is poured into lukewarm milk and pepsin is dripped in.

If it is in tablets, the tablets are pressed first. Place the dishes in a warm place for an hour or two. A cheese curd forms. They cut it into pieces and wait for it to settle.

The mixture is slightly heated. Use a large wooden spoon to scoop out the clots, and the rest through a cotton cloth. Place the cheese on a cloth in a colander and place it on a wire rack over a basin. On the 5th day the cheese will ripen. Cheese whey also comes into play. The cheese whey dough turns out very tasty. There are a lot of fillings in Ossetian pies, but the pie itself is thin.

Thick dough is a bad housewife.

In order to prepare 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 herbs - to taste

How to cook three Ossetian pies with cheese:

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

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

3. Divide the dough into three parts. Roll each one thick. It will work out finer later. Place quite a bit of filling on each tortilla. Do not reach the edge by three centimeters. Gently stretch the edges of the cake. Gather the edges to make a circle.

Now use your hands to form a pie 1.5 cm thick. That's thin!

Remember about a good housewife?

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

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

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

Ossetian chicken pie

What you need to make 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 onions - 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. Place yeast, sugar and a little flour in 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 and mobile. Cover the dough with a cloth and place in a warm place for an hour to an hour and a half.

2. Boil the chicken. Add onion, carrots, hot peppers and peppercorns to the broth. Of course, you will then use the broth for the soup. But leave a few spoons. You will add them to the pie for richness.

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

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

5. Divide the dough into three parts. Make thick flatbreads. Place a third of the filling on each. Gather the edges of the tortillas into a circle. Pinch. Now start kneading each ball from the middle to the edges to make a thin cake. Make a hole in it or cut the dough into a beautiful design.

6. Bake the pies on a floured or greased baking sheet. Bake on the lower level for 10 minutes. Another 10 are on average. Oven temperature - 200 °C.

7. Grease the finished pies generously with melted butter.

Bon appetit!

Ossetian pie with cabbage

Hospitality for Ossetians is more than a pleasant custom. A person who violates the laws of hospitality disgraces not only himself. The entire family and immediate namesakes were disgraced. If an enemy (blood member) 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 attacks of his enemies is included in the concept of hospitality. The name of a mountaineer, distinguished by his 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 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 glass vegetable oil - 5 tbsp. cabbage - 900 g Ossetian cheese - 600 g (no Ossetian? Vary - feta cheese, Adyghe, Suluguni, local goat, etc.) butter (preferably melted) - for greasing the pies and put the melted one on the table - dip pies salt to taste

How to bake Ossetian pies with cabbage:

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

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

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

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

5. Divide both the filling and the dough into three parts. Roll out the dough a little. Place the filling 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 slits on the pie. Both for beauty and to let off steam.

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 the middle level.

Another 10 minutes - and the pie is ready. The reference point is “blush”. It’s good to have three identical pans or molds for baking Ossetian pies. Then press the pies into shape.

9. Grease the finished pies generously with melted butter. Ossetian pies are eaten with hands, dipped in melted butter.

Bon appetit!

Ossetian pie with mushrooms

Previously, pie dough was prepared using whey from Ossetian cheese. Now many housewives make dough with milk and kefir. And there was no yeast before. And what? Do you know many recipes that have not changed over time? Every housewife makes some kind of flavoring additives. Classics are classics, and creativity is creativity. (Sometimes creativity is greatly enhanced by the presence, or more often the absence, of any food in the refrigerator.)

In order to prepare Ossetian mushroom pie, 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, melted butter can be used

How to cook Ossetian pie with mushrooms:

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

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

4. Divide the dough and minced meat into three parts. Stretch each piece of dough a little and place the filling in the middle. Carefully gather the edges of the dough to form a ball and pinch the edges.

5. Gently knead the ball from the middle to the edge so that it turns out to be a fairly thin cake. You need to stretch the cake very carefully. The dough tends to tear. If you bake in a mold, equalize the shape. Grease a pan or baking sheet with oil or dust with flour. Make a hole on top. Of course, you can make a pie in a more conventional way, dividing each piece of dough into two unequal parts. More for the bottom cake, thinner for the top. Place the bottom flatbread on the pan, making sure to catch the edges. Top with minced meat, then the top flatbread. Roll it out with a rolling pin directly onto the frying pan and trim along the edges. Pinch figuratively.

6. Bake the pies at 200°C for 10 minutes first. at the lower level of the slab, 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 your hands. And they cut three together into seven parts.

Bon appetit everyone!

Ossetian potato pie

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

2. Peel the potatoes, boil and mash.

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

4. Divide the dough into three parts. Roll out each part lightly. Add 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. On a greased or floured baking sheet, bake the pies at 200°C. First bake for 10 minutes. at the lower level, then another 10 at the middle level.

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

Bon appetit!

Ossetian pie with meat

In Ossetian cuisine, special respect is given to cheese and meat. The meat is most often boiled. It was cooked in large pieces or even as a whole carcass. Well, barbecue, of course. The meat for the barbecue was not marinated. Ossetians (Alans) eat pork. (They are Christians, not Muslims. True, there is also a Muslim minority in Ossetia). Seasoning for meat is garlic sauce or wild garlic in sour cream or broth. In our time, Ossetians have retained many of their table customs. The guest must be served three pies. 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, previously they did not put fried foods (onions, carrots, tomatoes) into soup. And pies, the pride of the Ossetian people, used to be unleavened, made with water or whey from cheese. Now yeast, milk, kefir, margarine, and eggs are added to pies.

In order to prepare 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 pepper - to taste meat broth - half a glass 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 and bubble. Add sour cream, kefir, egg, salt to the dough. Make sure the food is at room temperature. Add flour little by little and knead the dough. Lubricate your hands with vegetable oil. Place the dough under a towel for an hour and let it rise. It's easier with dry yeast. Sift the flour into a heap, pour in warm milk and sour cream. Beat in the egg. And add the yeast. Next - knead, and under the towel.

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

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

4. Knead the dough 1-2 times and divide it into three parts. (Remember - three pies - sun, earth, water?) Use your hands to turn each part into a thin cake. Place minced meat on each flatbread. Better than a slide. Pinch the edges of the cake into the middle - into a pile. Now gently knead the cake from the center to the edges to make a flat and fairly thin cake. There must be holes in the pie. Make a pattern with a knife. There is another option. In this case, divide the dough into 6 parts. Roll out three flat cakes thinner, three thicker. Place the thicker ones on a greased round pan. Yes, so that the cake covers the edges of the mold. Place minced meat on the flatbread. Let's level it out. And on top is a rolled out thinner flatbread. Just make some nice cuts on it first. Now use a rolling pin to press the cake against the minced meat and the edges of the mold. Excess - cut off. Pinch the edges figuratively.

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 lower level first. In 10 minutes. move them to a higher level. Bake for another seven minutes. Before placing it on a higher level (preferably medium), pour 2-3 tablespoons of broth into the pie.

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

Bon appetit!

Ossetian kefir pies

Insanely delicious, aromatic Ossetian flatbreads! A great option to replace regular bread. They are prepared in the simplest way and quite quickly. It should be noted that they go well with soups, vegetable stews, etc. However, just with tea, as a quick snack, they will perfectly satisfy your hunger and delight you with an interesting and unusual taste! By the way, it should be noted that they leave a pleasant light aftertaste! It is interesting to note that according to Ossetian traditions, the housewife, as a rule, bakes several large round pies at once, which are then coated with butter and stacked like pancakes. And for holidays they prepare only an odd number of such pies; on 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 sky, earth and sun. However, we must admit that this is a slightly modified version of preparing Ossetian flatbreads, since according to the original recipe, real Ossetian cheese is used for their preparation. In this case, we will replace it with our favorite cheese. Believe me, the pies will turn out just as tasty and aromatic!

To prepare them we will need the following ingredients: for 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 filling: potatoes - 5 pcs. feta cheese - 600 g butter

How to cook Ossetian kefir pies:

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

2. After this, add the remaining flour, vegetable oil, water and 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. Now let’s prepare the filling. Peel the potatoes and boil them until tender (do not add salt). After that we crush it into puree. Cut the cheese into small pieces and then grind in a blender. Add the cheese to the 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. Place 1/3 of the filling in the center of each circle, and then collect it again into a ball. Knead the filled balls with your hands into fairly large and flat discs. Then we make a puncture in the center of each.

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

Ossetian spinach pie

Ossetian pie is a fairly popular treat today, which is distinguished by its spicy and very unusual taste. There are a large number of types (it all depends on the chosen filling). However, we suggest you prepare one of the most interesting options - Ossetian spinach pie, 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, such a 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 will need:

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

How to cook Ossetian spinach pie:

1. First, let's prepare plastic dough for our future Ossetian pie. So, to do this, heat the milk a little, and then dissolve the yeast, salt and sugar in it. After we have mixed everything thoroughly (until it is homogeneous and the sugar is completely dissolved), add the flour, which must be sifted beforehand. Don't worry if your dough is not dense enough (later, when cutting, you can add more flour). 2. Next, put the bowl with the dough in some warm place, be sure to cover 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 (don’t be alarmed that there is so much, it will then decrease in volume during the cooking process) and rinse it thoroughly under running water (and also remove all the bad leaves). Since spinach itself is quite juicy, when we put it raw in the filling, we can end up with a wet pie. Therefore, even before starting cooking, it should be boiled for 3-4 minutes, then squeezed well and chopped with a knife. Or you can simply chop it and simmer it in a frying pan without a lid (adding vegetable oil). This way, excess moisture will be melted away, and the spinach will shrink in volume.

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

5. Divide the finished dough into three equal parts (remember that Ossetians customarily bake pies in odd numbers on holidays). Next, we take one part and first make a ball out of it, and then turn it into a flat cake. Place a large mound of filling in the center of this flatbread. 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 secured the ends of the dough on top, we begin to give the pie the shape of a round cake. Please note: in order for the cake to be thin enough and not torn, the cake can be immediately transferred to a frying pan lightly sprinkled with flour. And here we finally give it the appropriate size (which is equal to the diameter of the frying pan).

6. Now carefully make a small hole in the center of the cake (to allow steam to escape) and place it on a baking sheet covered with parchment. Place the pie in an 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 both its size and the oven itself). Grease the finished cake with melted butter and bake two more such cakes. Then, as is customary among Ossetians, we place the buttered pies one on top of the other. Serve them hot. Bon Appetit everyone!

Ossetian pie with apples

Ossetians prepare their traditional pies with various fillings almost every day, because for them it is an everyday traditional food. However, during the holidays they also take pride of place on the table. The three pies on the platter symbolize the Earth, the Sun and God. Guests begin their meal with the pie, but initially read a prayer of thanks. By preparing an Ossetian pie, you will become familiar with the ancient Alan culture and experience all the subtleties of traditional Ossetian cuisine. Apple pie is one of the most popular and favorite. For some they remind them of the taste of childhood, for others they simply like them, and for vegetarians and fasting people this is the only dish they can enjoy during a diet or strict fasting.

To prepare 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. flour yeast - 20 g salt - to taste vanillin - to taste

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

How to cook Ossetian apple pie:

1. We use first or highest grade wheat flour, sift it and knead the dough with hot baked milk (preferably the milk temperature is about 70-80 degrees) so that no lumps form. Then beat everything until you get a homogeneous mass. Now let the dough cool to a temperature of 30-35 degrees.

2. Meanwhile, dilute yeast in warm milk in a bowl, add 1 or 2 tsp. sugar and place the bowl in a warm place.

3. When the yeast is ready, pour it into the dough, add softened butter, several egg yolks mixed with sugar, alcohol, vanillin, and salt. Knead soft dough. Cover with a damp kitchen towel to create heat.

4. When the dough has increased in volume by 2-3 times, knead it and cover it again with a towel. Again, wait until the dough rises, repeat this procedure 2 or 3 times. During the last such procedure, we lubricate our hands with ghee rather than using flour. Then we let the dough rise again and cut it into the necessary parts.

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

6. Place the filling on our flatbread (chopped apples with sugar, or you can replace this filling with apple jam (600 grams)) and smooth it out with a knife.

7. Cover the pan with the second rolled out flatbread and cut off the excess dough.

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

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

Ossetian pumpkin pie

For centuries, the people of Ossetia have been preparing their traditional Ossetian pies with various fillings. Previously, such culinary products were prepared exclusively from unleavened dough (without yeast). A real Ossetian pie is considered to be a pie with a thin layer of dough and abundant, but not leaking, filling. There are dozens of varieties of this dish. In their pure form they are made from Ossetian cheese (real Ossetian pies are made exclusively from it), these are precisely the pies that are prayer. They are also prepared with various fillings in which cheese is present as a component - pies with cabbage, potatoes, onions, beet leaves. They also bake pies with pumpkin and bean fillings, with meat, and high-quality animal fat. The dough is currently kneaded according to different recipes, but the classic version is the most common and simple one - 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. Prepare the dough. Sift the flour and combine it with the 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. Grate the pumpkin pulp, Ossetian cheese (can be replaced with Adyghe or Suluguni cheese) and frozen butter on a coarse grater. Mix everything thoroughly, add salt and pepper.

3. When the dough has increased in volume by 2-3 times, knead it and cover it again with a towel. Again, wait for the dough to rise and repeat the procedure. We repeat this 2 or 3 times. During the last such procedure, without using flour, grease your hands with ghee. Then let the dough rise again and cut it into 4 parts. Roll them out to 1 centimeter thick. Place the filling in the middle of each flatbread. We connect the ends of the cake and turn it over with the seam down. Give the cake a round shape.

4. Cover the baking pans with parchment paper, grease with sunflower oil and sprinkle with flour. Place the pies in the pans, seam side down, and make several holes on top to allow steam to escape from the cake. Cover the molds with a towel and leave for 20-30 minutes for the pies to rise.

5. Heat the oven to 180 degrees, place the pans with pies and bake for half an hour.

6. Grease the finished hot pies with butter. Bon appetit!

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 required. The pie should have a thin layer of dough, a rich and juicy filling that should not leak out. There are many varieties of Ossetian pies; today I suggest you bake one 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 add it, but it is advisable. 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 too much, but only to flatten the flatbread with the filling. To avoid tearing the dough and to prevent the filling from leaking out, you can prepare a festive version of the Ossetian pie. In this case, the filling is placed on the bottom thicker cake, and the top is covered with a thinner cake with holes. Holes in an Ossetian pie are a must, at least one in the center; it can be made with your 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 sealed and the cake is baked. I've made pies both ways.

To prepare Ossetian pie with cottage cheese, you will need:

for 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 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. Prepare the dough. We dilute the yeast in warm milk, add salt and sugar. Pour in flour and knead the dough, then add sunflower oil. Knead the dough, cover with a damp kitchen towel and leave in a warm place for 1-2 hours until it has increased in volume several times.

2. Place the dough on a table sprinkled with flour. Form the dough into a ball. Roll out the ball into a thick cake.

3. Prepare the filling. Chop the greens. Grind the cottage cheese, add the egg, finely chopped herbs, salt and pepper. Mix thoroughly.

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

5. Grease a baking sheet with oil and place the flatbread on it, knead it until it becomes thin.

6. Make a hole in the center of the cake to allow steam to escape. Bake the pie in an oven preheated to 180 degrees for 15-20 minutes.

7. Grease the finished hot pie with butter. After about 50 minutes the cake becomes soft and tender. Bon appetit!

Ossetian pie in a slow cooker

One of the delicious dishes for which the wonderful Ossetian cuisine is famous is pies. Ruddy pastries with a variety of fillings do not leave anyone indifferent! If initially Ossetian pies were prepared only from unleavened dough, then nowadays on the culinary pages you can see many recipes for preparing 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 prepare an Ossetian pie in a slow cooker.

To prepare 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 filling: suluguni cheese - 200 g

How to cook Ossetian pie in a slow cooker:

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

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

3. Mix kefir (can be replaced with yogurt), sour cream and egg in a separate container. Leave the mixture for a while at room temperature or warm it up a little, since all these components should be warm by the time they are combined with the dough.

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

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

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

7. Place the dough on a floured work surface and roll it into a flat cake the diameter of the multicooker bowl. Place the filling on top of the dough. Gently pinch the edges of the dough together to form a ball. Lightly press down the dough and filling to make the pie flatter. To prevent the dough from tearing under the influence of hot temperatures, make a small hole in the middle of the pie.

8. Place the pie in 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 the sound signal indicates 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 an 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, and dill to the filling. Bon appetit!

Ossetian pies - master class.

Author's words. We will need: for dough: 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 potato jin, walibah, kabuskajin) potato gin(200 g potatoes, 150 g cheese), walibah(350 grams of cheese), i>kabuskajin (300-350 grams of stewed cabbage).

Kneading ordinary yeast dough Many people put the dough first - I don’t like it at all and I never put it. We heat the milk until lukewarm, add a little sugar (purely for yeast), and then add our yeast. Let it sit for a while (the yeast should completely dissolve). Next, add salt to taste, beat in an egg, add 150 grams of vegetable oil, and flour (as much as the dough will take - about 600 grams, maybe less). grease again with vegetable oil and leave to rise. To make the dough rise faster, I place the pan in a bowl of hot water.


An hour will pass and your dough is ready

Let's change it slightly and let it fit one more time. As a result, you will have about 1100 g of dough. This is just enough for 3 pies. While the dough is rising, prepare the filling. A little about cheese. You need homemade cheese (in Ossetia it is called “Ossetian”, in Saratov there is naturally no point in looking for such a thing, but here I found homemade cheese, which is called “brynza” here. The cheese should not be salted, or very lightly salted (agree You can always add some salt). Potato gin. Boil the potatoes, cool and grind through a meat grinder with cheese. If necessary, add some salt. There should be a pleasant salty taste (oversalting is not tasty). Ualibach. Grind the cheese and also taste for salt (to taste). Kabuskajin. We stew the cabbage in the most ordinary way, salt and pepper it. The pepper should feel good. Those who like it spicy can add a little finely chopped capsicum. As my mother told me, for one pie we need the same amount of dough and filling (it turns out 350 grams of dough and 350 grams of filling). Sprinkle the table with flour. Divide the dough into 3 parts and let it rise a little. Lightly crush our dough balls and add the filling.


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


Then carefully press with your 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 it was not proofed well).


Carefully transfer to a baking sheet and make a hole in the middle of the pie. Well, we put it in the oven. oven temperature is about 200*C. The cake bakes very quickly. As soon as our pie begins to brown, take it out and grease it with butter. These are the pies I made Kabuskajin

Kartofgin
Walibach



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