Ossetian pies - the best step by step recipes. Real Ossetian pie at home

The hallmark of Ossetian cuisine has always been pies. A well-made pie should be of the thinnest dough and juicy filling.

Classic recipe

Ingredients Quantity
wheat flour (highest grade) - 200 g
fresh milk - 200 ml
eggs - 1 PC.
butter - 50 g
yeast - 1 gram
granulated sugar - 2 pinches
kefir with a fat content of 3.2% - 3 tablespoons
Cooking time: 75 minutes Calories per 100 grams: 215 kcal

Previously, Ossetian pies were made from unleavened dough, which was kneaded in water, sometimes whey was used. Now the test requires a different set of products - kefir, butter, milk, chicken egg and yeast.

How to prepare dough:

  1. Heat milk in a saucepan to 40 degrees. Put sugar, cubes of butter in it, beat in a chicken egg, salt. Milk mixture is ready;
  2. Sift the flour first, and then mix with dry yeast. Add the milk mixture to the flour and prepare the dough. It should be soft, slightly watery;
  3. The dough should rise, so it should be put in a warm place for about 1 hour. When it suits, it is rolled into a cake, the filling is added.

Dough for Ossetian kefir pie

It is not difficult to prepare such a dough, and it is easy to knead.

Required Ingredients:

  • 500 ml of milk;
  • 500 ml of water;
  • 60 g of kefir;
  • 50 g butter;
  • chicken egg;
  • 20-30 g of granulated sugar;
  • dry yeast - half a bag.

It will take 1 hour 30 minutes to cook.

Cooking method:

  1. Dilute milk with water, heat on the stove. And warm up well. And it’s better to do this in a saucepan on a regular stove, and not in a microwave oven;
  2. Add kefir (or yogurt), butter and a chicken egg to warmed milk. Following these components, send dry yeast. Stir with a spoon;
  3. Add an incomplete glass of millet flour, sugar, salt. Leave for 30 minutes;
  4. Knead not very tight dough, form a ball out of it. Grease the bottom of the bowl or cup where you are going to put the dough with plenty of oil;
  5. The dough should rise twice. After the first rise, crush it down with a wooden spatula and wait for it to rise again. The whole process will take an hour and a half.

How to make yeast-free dough

Traditional Ossetian pies were baked from dough mixed with water or whey. This recipe also does not contain yeast, but egg and kefir are used. This improves the taste of baked goods, helping them to retain splendor and freshness longer.

Products required:

  • 600 g wheat flour;
  • 2 pinches of salt;
  • selected chicken egg;
  • 1.5 cups of kefir or pure water.

It takes 40 minutes to make the dough.

Cooking recipe step by step:

Step 1

Sift flour on a wide surface, make a hill out of it, and a recess in the center. Pour kefir or water at room temperature into it, beat in a chicken egg there, salt and knead the soft dough. Cover with a cloth and leave for 30 minutes.

Step 2

After 30 minutes, knead the dough again. You can roll out and start baking.

Ossetian pies in a bread machine

Thanks to the bread machine, you can quickly prepare the dough for Ossetian pies.

You will need:

  • 2 full glasses of wheat flour;
  • ¼ of a bag of dry yeast;
  • 100 ml of heated water;
  • 15 g of fine sugar;
  • 400 g of warm kefir;
  • a pinch of salt.

Cooking will take 45 minutes.

Step by step way:


Filling options

The filling for the Ossetian pie can be made very quickly. You can not stop only at cheese, but try meat, potato and stuffing from beet tops and its relative chard.

Beet top filling

You will need:

  • 500 g of suluguni;
  • 500 g of Ossetian cheese;
  • tops from 4 fruits.

Cooking will take 20 minutes.

  1. For the filling, only the leaves are needed, so the stems must be cut off. Chop the leaves into strips. Add chopped green onion to them;
  2. If the Ossetian cheese is salty, then it must be poured with boiling water. While the dough is being prepared, some salt will leave it. Then it must be squeezed and grated. Grate the second type of cheese too;
  3. Mix two types of cheese with tops and onions. If a piece of cheese is dry, you can season the filling a little with melted butter or sour cream. Salt, do not add yet;
  4. The filling is best seasoned before being sent to the dough;
  5. Note: if the filling turned out to be a little watery, then it is better not to add sour cream. Conversely, a thick filling needs sour cream.

Meat

Would need:

  • 1 kg of beef or lamb;
  • 2 large onions;
  • 1/2 head of garlic;
  • 1 glass of meat broth;
  • a pinch of black pepper;
  • season with salt to taste.

It will take 40 minutes to cook.

Prepare minced meat, onion and garlic in the usual way. Use any meat grinder (you can grind with a blender). Season with spices to your liking. Stir the minced meat thoroughly, pour 60 grams of broth into it and put it in the refrigerator for half an hour.

Potato

Required products:

  • 4 small potatoes;
  • 100 g of cheese (brine);
  • 40 g sour cream;
  • 2 tbsp. tablespoons of softened butter;
  • add a little marjoram (or thyme) if desired;
  • salt to taste.

Total cooking time: 40 minutes.

How to do:

  1. Rinse the potatoes well and boil in their skins. Drain the water and hold the potatoes a little under running cold water. Firstly, it will not be so hot, and secondly, the peel is easier to peel off;
  2. Add oil to the peeled potatoes and mash with a potato masher until smooth;
  3. In a separate bowl, knead the cheese, add it along with sour cream to the potatoes. Season with salt and thyme if desired.

From cheese with herbs

Would need:

  • 300 grams of cheese or Ossetian cheese;
  • 2 tbsp. spoons of any kefir;
  • 1 large bunch of greens;
  • salt to taste.

Time taken to cook: 15 minutes.

Grate the cheese. Better big. Combine it with kefir, season with salt to taste. Add chopped greens.

Filler with chard leaves and cheese

For cooking you will need:

  • 15 chard leaves;
  • 0.5 cups of pure water;
  • 30 g of oil for frying;
  • 200 g of Ossetian cheese or cheese.

It takes only 25 minutes to cook.

Cooking:

Chard is a type of cultivated beetroot. We use the leaves for the filling. They must be cut, put in a pan, add oil and water (half a glass). Cook covered until the leaves turn brown. Cool down. Grind the cheese on a grater, you can just use a fork. Mix chard with cheese.

Assembling the pie and baking step by step

Assembling the pie

Step 1

The main thing in the Ossetian pie is the correct rolling. It should be carefully stretched from the edges. Do not pull hard, because the tender dough can tear.

Step 2

Put the filling in the middle of the rolled out cake. We will make a large size pie on a baking sheet or a frying pan. We do not use a rolling pin, only hands.

Step 3

The filling is laid out in the middle of the rolled out cake. The dough is collected in a circle (the edges of the dough are pulled together to the center, connected and pinched). The top of the dough is cut off. Next, press the palm of your hand on the surface of the cake to flatten it.

Step 3

Turn the product seam down, smooth. Ossetian pie should be even in thickness.

Step 4

We make a hole in the center of the pie, then crush it with our hands and stretch it over the entire form (or baking sheet). Grease the top of the pie with butter. Separately, put a piece of butter in the hole on the cake.

Tip: you can do it differently, divide the dough into 2 parts, roll them into a ball shape, stretch from the center to the edges to make a bag.

Put the filling in the middle of each bag, and pinch the edges so that the shape of the pie looks like a ball again, but only inside with the filling. Put a ball on the table and flatten it with your hands from the center to the edges, so that the cake is thin and the same in thickness.

Baking

The pie can be baked in the oven or fried in a frying pan, in which no oil is added, but you can cover it with a lid.

  1. Bake in the oven. The recommended temperature is 220-250 degrees. Cooking time no more than 20 minutes;
  2. Grease a baking sheet with oil, put the cake on it. Top the product with an egg beaten with milk;
  3. Bake on the lower rack of a preheated oven. Lubricate the finished product with oil;
  4. When baking in a pan, the dough begins to swell. This is about the readiness of the dish. Remove it from the pan and brush with butter. This cake can be eaten hot or cold.
  1. Milk diluted with water should be added to the dough. If you cook exclusively with milk, then the dough will be difficult to knead, it will tear when rolling and break when finished when cutting.
  2. To make the dough fit well, pour a little oil into a deep bowl and put the dough into it. Moisten it on all sides with oil, leave for 1 hour;
  3. If the filling is meat, then 5 minutes before readiness, a little meat broth is poured into the hole on the pie.

Bon Appetit!

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

Classic Ossetian pie dough recipe

Number of products:

Recipe Information

  • Cuisine:Caucasian
  • Type of dish: pastries
  • Cooking method: in the oven
  • Servings:3
  • 2 h
  • 300 gr wheat flour;
  • 165 ml water;
  • 1 egg;
  • 1 tablespoon sour cream 20% fat;
  • 3/4 teaspoon salt;
  • 1 teaspoon of sugar;
  • 1/2 tablespoon of yeast;
  • Ossetian cheese or cheese;

Cooking method:

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

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

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


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


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


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


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


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


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


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


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


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


Spread the cheese in the middle of the tortilla.


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


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


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


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


In the first recipe, a quick method for making pies was given without a sourdough. The second recipe describes the traditional steam method.

Ossetian pie dough with potatoes and cheese


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

Number of products:

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

Cooking method:

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


Pour in warm milk.


Add 5-7 tablespoons of flour.


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


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


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


Add the rest of the flour, mix.


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


Cover again with cling film to lift the mass.


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


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


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


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


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


In the Caucasus, each nationality has its own recipes for baking pies, but they are all invariably very tasty. Bon appetit to all who used these recipes!

Video dough for Ossetian pie classic recipe

ockey.ru

Yeast dough on dough

Ingredients

  • 1 teaspoon dry yeast;
  • 600 g + 1 teaspoon of flour;
  • 1 teaspoon of sugar;
  • 30 g butter;
  • 150 ml of milk;
  • 250 ml of kefir;
  • 1 teaspoon of salt.

Cooking

Make a brew first. Combine a teaspoon of yeast, flour and sugar and pour into 50 ml of slightly warmed milk. Stir and put in a warm place until air foam appears.

When the dough comes up, start making the dough. Sift flour and melt butter. Make a well in the flour and pour in the dough, butter, 100 ml of milk and kefir. Add salt.

Mix well until smooth and leave in a warm place until the dough has doubled in size. This may take over an hour.

Knead the risen dough well until it becomes soft and pliable.

Yeast-free dough

Ingredients

  • 300 g of milk;
  • 1 teaspoon of sugar;
  • 1 teaspoon of salt;
  • 400 g flour.

Cooking

Slightly warm the milk and dissolve the salt and sugar in it. Sift the flour and, stirring, gradually pour it into the milk.

Knead the dough well so that it becomes homogeneous, soft and elastic and does not stick to your hands. Sprinkle with flour if needed.

Cover the dough with cling film and let it rest for 10-15 minutes.

How to make stuffing for Ossetian pies

The filling should be either as much as the dough, or a little more.

For the Walibach pie with cheese

Ingredients

  • 1 kg of Ossetian cheese or a combination of pickled cheeses (for example, 500 g of Suluguni + 500 g of Adyghe).

Cooking

Just mash the cheese with your hands.

For Kadyndzjin pie with cheese and green onions


zernograd.com

Ingredients

  • 700 g of Ossetian or other pickled cheese: Adyghe, Suluguni, feta cheese;
  • 300 g green onions;
  • salt - to taste.

Cooking

Mash the cheese with your hands or grate it. Finely chop the green onion. If the cheese is fresh, salt to taste. Mix well.

For the potato pie with potatoes, cheese and herbs


povarenok.ru

Ingredients

  • 800 g potatoes;
  • 200 g of Ossetian or other pickled cheese;
  • 2 tablespoons of sour cream;
  • 1 bunch of dill;
  • 1 bunch of parsley;
  • salt and pepper - to taste.

Cooking

Boil potatoes and do it. Add grated cheese, sour cream, chopped herbs, salt and pepper, mix again and let cool.

For the Fidgin Meat Pie


brjunetka.ru

Ingredients

  • 1 kg of beef or lamb (other lean meats can also be used, but, as a rule, pork is not put in Ossetian pies);
  • 1 onion;
  • 3-4 cloves of garlic;
  • ground or fresh hot red pepper - to taste;
  • salt - to taste;
  • 9-13 tablespoons of meat broth (3-4 for the filling + 6-9 pour into the finished pie).

Cooking

Grind meat, onion and garlic in a meat grinder. Add seasonings and mix well. Pour in 3-4 tablespoons of the broth, mix again and put in the refrigerator so that the filling is a little infused.

For the Tsakharajin pie with beet tops and cheese


zernograd.com

Ingredients

  • 300 g of beet leaves;
  • 700 g pickled cheese;
  • salt - to taste.

Cooking

Grate the cheese on a coarse grater. Wash the leaves, dry and cut into medium pieces. Mix with cheese, salt, if it is fresh, mix.

For the Kadurjin pie with beans


povar.ru

Ingredients

  • 600 g of beans;
  • 150 g of onion;
  • 3 tablespoons of vegetable oil;
  • 3 cloves of garlic;
  • 3 teaspoons of thyme;
  • salt and pepper - to taste.

Cooking

Soak the beans for 8 hours, and then turn them into puree with a blender or meat grinder. Finely chop the onion and fry it in oil until golden brown. Mince the garlic.

Mix beans, onion and garlic, add thyme, salt and pepper. Mix well.

For the Kabuskajin pie with cabbage and cheese


zernograd.com

Ingredients

  • 900 g cabbage;
  • 1–
  • 600 g pickled cheese;
  • salt - to taste.

Cooking

Finely chop the cabbage. Fry it in hot oil for about 10 minutes, uncovered. Vegetables should not burn.

When the cabbage becomes a little softer and settles, cover the pan with a lid and, adding water from time to time, simmer until tender. Remove from fire and cool. Drain excess liquid.

Grate the cheese or mash with a fork or your hands. Combine with cabbage, salt and mix.

For the Davonjin pie with wild garlic and cheese


zernograd.com

Ingredients

  • 3 bunches of fresh wild garlic;
  • 5 green onion feathers;
  • 5 sprigs of dill;
  • 600 g pickled cheese;
  • salt - to taste.

Cooking

Separate wild garlic leaves from too coarse stems. Finely chop all the greens and remember it with your hands. Grate the cheese or mash with a fork if it is soft. Cheese should be less than a mixture of greens.

Combine all ingredients and salt to taste.

For the Nasgin Pie with Pumpkin and Cheese


smachno.in.ua

Ingredients

  • 600 g pumpkin;
  • 300 g of Ossetian, suluguni or other pickled cheese;
  • 250 g of onion;
  • 2 tablespoons of butter;
  • 2 tablespoons of vegetable oil;
  • salt and pepper - to taste;
  • 2 teaspoons dried thyme.

Cooking

Grate pumpkin pulp and cheese on a coarse grater. Cut the onion into small cubes and fry it in hot butter and vegetable oil until golden brown.

Simmer the pumpkin with onions for 5 minutes, add salt, pepper and thyme. Add cheese and mix well.

For Zokojin Pie with Mushrooms and Cheese


edaetoprosto.ru

Ingredients

  • 500 g fresh champignons;
  • 2 dried white mushrooms;
  • 2 tablespoons of vegetable oil;
  • ½ teaspoon dried thyme;
  • salt and pepper - to taste;
  • 400 g pickled cheese.

Cooking

Cut the mushrooms into cubes, grind the porcini mushrooms into powder in a separate bowl.

Put the mushrooms in a frying pan with heated oil and simmer over low heat under a closed lid until half cooked. Add mushroom powder, thyme, salt and pepper and continue cooking.

While stirring, wait until all the liquid has evaporated.

Grate the cheese, combine it with chilled mushrooms and mix well.

For the Balgin pie with cherries


ah-vkusno.ru

Ingredients

  • 350-450 g whole pitted cherries (you can use frozen);
  • sugar - to taste;
  • 2 tablespoons corn or potato starch;
  • 60 g walnuts.

Cooking

Leave a few berries to decorate the pie, put the rest in a bowl. Add sugar and starch, mix gently.

Lightly chop the walnuts and set aside - they will be needed during the formation of the pie.

How to sculpt Ossetian pies

"Balgin" with cherry

Divide the dough into two parts. Roll out one half and lay in shape. Lay out the cherry in a thick layer. Sprinkle with walnuts.

Roll out the other half of the dough and cover the pie.

Spread the filling on the cake.

Pin the edges of the dough on top. Stretch carefully so that the filling does not shine through.

First, press the middle with your hands, then the edges and slowly stretch the cake so that the filling is evenly distributed.

When the cake is fairly thin, turn it seam-side down onto a baking sheet, cast iron skillet, or floured pan. Make a small hole in the center for steam to escape.

Make two more pies in the same way.

How to bake Ossetian pies

In the oven

Preheat the oven to 200°C and put the pie in it for about 15 minutes to brown it.

in a frying pan

So you can cook any pie, except for "Balgin" with cherries.

Heat a dry frying pan well. Put the cake on it and bake under the lid until golden brown on each side.

How to serve Ossetian pies

Grease the finished pies generously with butter. Pour the broth into the meat.

Serve pies stacked and hot.

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

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

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

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

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

Different options for dough recipes for Ossetian pies

Finely chop the greens, knead and grate the cheese, add salt, mix well, divide into three Ossetian pies. Divide the dough in the same way into three parts. Roll out each piece, put the filling inside, cover with a second layer of dough on top, seal. The Ossetian pie turns out to be completely closed, you can grease the top with yolk, set to bake for 30 minutes at 200 degrees.

Ossetian pie recipe with meat

  • Yeast dough.
  • Meat (beef and pork) - 500/200 grams.
  • Garlic - 5 teeth.
  • Onions - 2 pieces.
  • Butter - 100 grams.
  • Black pepper - 0.5 teaspoon.
  • Red pepper "hot" - 1 piece.
  • Salt.
  • Meat broth - 150 grams.

Scroll the meat through a meat grinder or combine, along with garlic and onions. Mix everything well, better with your hands, salt and add pepper. Finely chop the hot pepper, add to the filling and mix well again. Here we pour 5 tablespoons of broth, mix. We send it to the refrigerator for an hour.

We divide the dough into 3 parts, as well as the filling. We roll out a thin layer of the "sole" of the pie, put minced meat, cover with a second layer, make a cake. We send it to the oven for 25 minutes at 220 degrees, after cooking the hot Ossetian pie on top, grease it well with butter.

Ossetian pie recipe with potatoes

  • Potato - 0.5 kilograms.
  • Cheese "Ossetian", you can use Brynza - 0.5 kilograms.
  • Butter - 80 grams.
  • Water - 1 glass.
  • Flour - 800 grams.
  • Yeast (dry) - 5 grams.
  • Milk - 280 grams.
  • Vegetable oil - 5 tablespoons.

We make a mixture of vegetable oil, milk and boiled water (40 degrees). In a separate bowl: yeast and flour. Pour the dry ingredients, dissolve well, mix and make an elastic dough, leave for 1 hour in a warm place.

Filling: Boil and mash potatoes until mashed, season with salt. Pass cheese or cheese through a grater. Mix potatoes and cheese, add a little milk. We divide the dough and filling into 3-4 parts, form pies, grease with butter, and put in the oven for 20 minutes at 220 degrees.

Ossetian pie recipe with herbs

  • Yeast dough.
  • Suluguni - 200 grams.
  • Feta - 100 grams.
  • Green onion - 1 bunch.
  • Dill - half a bunch.
  • Basil - half a bunch.
  • Butter - 70 grams.
  • Sour cream 20% - 150 grams.

Finely chop the greens, and grind the cheese through a meat grinder or blender. Mix greens with cheese. Add fat sour cream, mix again. We divide the dough into three parts, as well as the filling. We form pies. We hide the filling inside, on top, the part that we cover the pie, grease well with butter. Preheat the oven well, leave the cake for 20 minutes at 220 degrees.

Ossetian pie recipe on kefir

Kefir dough:

  • Kefir (more than 2.5%, best of all 3 and above) - 2 cups.
  • Yeast (dry) - 7 grams.
  • Flour - 600 grams.
  • Salt - half a teaspoon.
  • Sugar - 1 teaspoon.
  • Sour cream - 3 tablespoons.
  • Egg - 1 piece.
  • Green onions - 1 bunch.
  • Mushrooms - 400 grams.
  • Egg - 2 pieces.
  • Goat cheese - 300 grams.

Mix the ingredients for the dough, as a result it will turn out fluffy, elastic, rises in 1 hour, in a warm place, covered with a towel. In the meantime, you can prepare the filling: finely chop the onion, wash and clean the mushrooms, cut into small squares, pass the onion with mushrooms. Boil the eggs and chop them with a fork or rub them on a fine grater. We also rub the cheese. But on a big scale.

The dough must be divided into 4 parts, as well as the amount of filling. We form pies, lay the filling and cover with the top layer of dough. The cake on top can be well smeared with butter, or with vegetable oil, as well as egg yolk. We send for 20 minutes at 200 degrees in the oven.

Ossetian pie classic recipe

  • Flour - 700 grams.
  • Milk - 300 grams.
  • Yeast (dry) - 5 grams.
  • Salt - half a teaspoon.
  • Sugar - 1 teaspoon.
  • Vegetable oil - 4 tablespoons.
  • Hot water - 100 grams.

Filling (Tsakharajyn - Ossetian pie with beet tops):

  • Beet tops - 0.5 kilograms.
  • Green onions - 1 large bunch.
  • Dill - 1 bunch.
  • Parsley - 1 bunch.
  • Ossetian cheese (can be replaced with goat cheese or Feta cheese) - 500 grams.

Finely chop all the greens, salt well and mix. Grind cheese and mix with herbs.

For the dough, you need to dilute the yeast in hot water and milk, add salt and sugar, vegetable oil, sifted flour. As a result, the dough turns out to be elastic, it must be greased in a bowl with vegetable oil, and then covered with a towel and left in a warm place for half an hour - an hour.

When the dough has come up, it must be divided into 3 parts, form pies (put the filling on the lower thin layer, cover with the second layer of dough on top, make a cake). Lubricate with egg yolk, leave for half an hour at 200 degrees.


Whoever has been to Ossetia at least once will never forget the taste of Ossetian pies ... And whoever has not been, take my word for it) Ossetian pies are not just sooooo tasty, but tastiest: o)

Ossetian pie is a closed pie, for the preparation of which yeast dough and various fillings from potatoes, meat, cheese, cabbage, mushrooms, etc. are used.

By tradition, it is customary to bake them in an odd number (unless we are talking about a commemoration). A fairly common option is three pies in one baking.

I offer you several recipes for making delicious Ossetian pies with various fillings.

Ossetian pies: kartofjin, walibakh, kabuskajin



Dough Ingredients:

  • 0.5 l. water or milk
  • 1 egg
  • 2 tsp yeast,
  • vegetable oil,
  • flour, salt, sugar.

Filling Ingredients: it all depends on what kind of pies you are going to make

We will make kartofjin, walibah, kabuskajin

  • kartofjin (200 gr. potatoes, 150 gr. cheese),
  • walibah (350 gr. cheese),
  • kabuskajin (300-350 gr. stewed cabbage).

Cooking:
Knead the usual yeast dough.
We heat the milk to a warm state, add a little sugar and yeast. Let stand for a while so that the yeast is completely dissolved. Next, salt to taste, drive in an egg, add vegetable oil about 150 gr. We add as much flour as the dough takes - about 600 gr, maybe less. Lubricate again with vegetable oil and leave to approach.
To make the dough come up faster, put the pan in a bowl of hot water.


After an hour, the dough should come up.


We change it slightly and leave it to approach again.
As a result, you should get about 1100 grams of dough, which should be enough for 3 pies.

While the dough is rising prepare the filling.
A little about cheese. Homemade cheese is needed (in Ossetia it is called “Ossetian”. The cheese should not be salty, well, or very lightly salted.

Kartofgin.
Cook potatoes, cool and scroll through a meat grinder with cheese. If necessary, add salt, but it is better not to oversalt, otherwise it will not be tasty!

Ualibakh.

Cheese through a meat grinder and also taste for salt (to taste).

Kabuskajin.
Stew the cabbage itself, salt and pepper it. The pepper should feel good. Those who like it spicier can add a little finely chopped capsicum.

For one pie, we need the same amount of dough and filling (it turns out 350 g of dough and 350 g of filling).
Sprinkle the table with flour. Divide the dough into 3 parts and let it rest a little.
Slightly take our dough balls and put the filling on them.


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


We shift carefully to a baking sheet and make a hole in the middle of the pie.



Well, we send it to the oven preheated to 200 degrees.
The cake bakes very quickly. As soon as our cake begins to brown, we take it out and grease it with butter.
Here's what we should get:

Cabuscajin


Kartofjin


Ualibach


NOTE: The waalbach (cheese pie) should be baked first, as the cheese can leak and tear the dough before you put it in the oven.
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And one more recipe with three different fillings - with cheese (oualibah), with meat (fidjin) and with mushrooms (zokojin).

Ossetian pies: fydzhin, ualibakh, zokodzhin

Ingredients:

For test:

  • flour 800 - 850 gr
  • water - 500 gr
  • yeast - 1 sachet
  • sugar - 1 tbsp. l.
  • a pinch of salt

Cheese topping:

  • Adyghe cheese - 500 gr.
  • greens (if there is, you can put it, if not, then you can do without it).

Meat filling:

  • minced meat - 300 gr
  • onion - 2 large heads
  • garlic - 2-3 cloves.
  • Adyghe cheese - 100 gr
  • salt to taste.

Mushroom filling:

  • mushrooms (oyster mushrooms or champignons) - 500-600 gr (they boil down a lot when frying)
  • Adyghe cheese - 100 gr.
  • vegetable oil for frying
  • salt to taste

Butter - for greasing finished pies.

Cooking:

In a separate bowl, mix warm water, yeast, sugar and set aside for 5-10 minutes to dissolve the yeast.


Sift flour into a large bowl, add salt to it.


Gradually, adding a thin stream, pour the liquid mixture and knead the dough. Knead the dough about 100 times until it becomes shiny and elastic.
Lubricate the bowl with vegetable oil, put the dough into it, grease the top with vegetable oil, cover the bowl with a towel and put it in a warm place to rise for about 1.5 hours.


While the dough is rising, prepare the filling.

For cheese filling- three coarse grater cheese. If the cheese is very soft, you can knead it with your hands or pass it through a meat grinder.

A little cheese, about 2 tablespoons with a large slide, set aside for the meat and mushroom filling. You can add greens to the cheese (green onions, dill, parsley, cilantro, etc.).


For meat stuffing- mix minced meat, finely chopped onion, finely chopped garlic, reserved cheese and salt to taste.


For the mushroom filling- finely chop the mushrooms, put them in a pan to stew, adding a little oil so that the mushrooms do not burn.



When the liquid evaporates, add more oil, salt and fry for 5-7 minutes. We leave the mushrooms to cool, then add the reserved cheese to them and mix.


After about an hour and a half, the dough should have tripled in size.


It is necessary to knead it slightly - at this stage it is not necessary to knead the dough much.



We leave for about 40-50 minutes to rise a second time (the second time the dough rises a little faster).


We divide the dough into 3 parts.



Knead each part lightly in your hands and leave the dough to lie down for 5-10 minutes on a floured table.

Preheat oven to 250 degrees. Ideally, pies should be baked at a very high temperature - 270 or even 300 degrees, but not all ovens support this temperature. In a heating oven, we also heat a frying pan with a diameter of 28-30 cm, in which we will bake pies.
Sprinkle the table well with flour. We knead each part with our hands on the table into a circle with a diameter of about 20 cm, put the filling in the center (cheese is a ball in the shape of a snowball, meat and mushrooms are just a slide).


Pinch the dough well on top.



And then we crush the dough with minced meat pinched into it with our hands to the size of the form on which we are going to bake.



When the dough with minced meat is stretched to the required size, we take out the heated pan from the oven, carefully transfer the pie to the pan with the help of a cutting board and there we will still take a little dough in the pan to the size of the mold (be careful, do not forget that the pan is hot!).
Poke a hole in the center of the pie with your finger so that steam can escape.
We put the dough in the oven to bake for 15-20 minutes (meat oven 20 minutes, cheese and mushroom - 15 each), no more, otherwise the dough will start to dry out.

At a temperature of 300 degrees, the cake is baked for 10-12 minutes, at 270 degrees - 12-15 minutes. Keeping this time is VERY IMPORTANT!
While one cake is baking, we are preparing the next one on the table. When the baked cake is slightly browned on top, take it out and transfer it to a dish. We put the next one in the pan and put it in the oven.

While the cake is hot, brush it with butter on top to make the crust soft.


Our delicious Ossetian pies are ready!



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The pies took a bit of work, but their taste is worth it!

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Known since ancient times. They are made with a wide variety of fillings. Previously, only yeast-free unleavened dough was used for their preparation, but over time, their recipe has changed slightly. Let's find out with you how to cook dough for Ossetian pies.

Dough recipe for Ossetian pies

Ingredients:

  • vegetable oil - 3 tbsp. spoons;
  • instant yeast - 7 g;
  • flour - 500 g;
  • kefir - 500 ml;
  • fine salt - a pinch.

Cooking

Kefir is slightly heated, and the flour is sifted with fine salt. Then we throw yeast into kefir, pour a few tablespoons of flour and leave the dough for 15 minutes. After that, carefully pour it into the flour and knead the stiff dough. Cover it with a towel and leave for 1 hour in any warm place. The approached dough for Ossetian pies on kefir is carefully crushed and cut into 3 parts, forming balls. We leave the blanks for another 30 minutes, and in the meantime we prepare any filling.

Yeast-free dough for Ossetian pies

Ingredients:

  • flour - 2 tbsp.;
  • fresh milk - 0.5 tbsp.;
  • egg - 2 pcs.;
  • - 1 teaspoon;
  • spices.

Cooking

Sift the flour and pour it on the table with a recess in the middle. Mix eggs with olive oil and slowly add warm milk. After that, pour the resulting mixture into flour and carefully knead the dough. When it becomes elastic, form a ball, wrap it in a damp towel and leave for half an hour. After the time has passed, roll out the dough with a rolling pin and proceed to the preparation of pies with any filling.

Dough for Ossetian pies

Ingredients:

For steam:

  • instant yeast - 1 teaspoon;
  • white sugar - 1 teaspoon;
  • flour - 1 teaspoon;
  • milk - 1 teaspoon.

For test:

  • kefir - 250 ml;
  • flour - 600 g;
  • milk - 150 ml;
  • butter - 30 g;
  • fine salt - to taste.

Cooking

Pour dry yeast into a small glass, throw in a little flour, sugar and pour in warmed milk. Mix everything thoroughly and leave the dough to come up, putting it in heat. Sift flour into another bowl, add kefir at room temperature, milk and add melted butter. Then we throw a pinch of salt, introduce the approached dough and knead a plastic, homogeneous dough that does not stick to the walls of the dish. After that, wrap it in a film and leave for 2 hours. Without wasting time, we prepare any filling for the Ossetian pie at your discretion.

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Ossetian pie is a popular dish of Caucasian cuisine. Delicious and satisfying, it can be the main part of the meal, an appetizer or a dessert, depending on the filling. You can put anything in it: meat, vegetables, berries and fruits. It's also easy to bake at home. In this article we will tell you how to cook Ossetian pies at home. Let's share culinary life hacks that will allow you to make a cake no worse than in a restaurant. And we will give three traditional recipes - vegetable, meat and sweet.

A few secrets of a delicious pie

    Use fresh produce. Ossetian pie is a very demanding dish. This means that the filling of the day before yesterday’s puree and stewed vegetables left over from dinner is not the case. Even frosts are better not to use: the ideal filling is the one that is prepared immediately before being in the oven.

    Spare no oil. We are used to lubricating pastries with a beaten egg for a golden crust. But in Caucasian cuisine, another rule applies: immediately after cooking, you need to generously apply butter on the pie - so that it spreads like a puddle. Then the dough will be soft and tender.

    Don't overdo the flour. The right dough is a little liquid, sticking to your hands. Use olive oil to reduce stickiness. And do not spare time for kneading, literally until your hands get tired. Your task is to properly saturate the dough with oxygen.

  • Be careful when choosing products. If meat - then only beef or lamb. The ideal part is the fillet. It is not customary to use pork in recipes for Ossetian pies. As for cheese, brine varieties are best suited: Ossetian, Adyghe, brynza, suluguni. Leave hard cheeses for European dishes.


Now let's talk about how to cook Ossetian pies step by step.

Pie with potatoes and cheese

In the Caucasus, homemade Ossetian pies are more than just food. Their preparation is fraught with a whole ritual. The round shape refers to the sun, so with the right approach, baking turns out to be sunny, sincere, warm. The first recipe is the simplest, but incredibly tasty. First prepare the dough, then the filling.

You will need

For test:

    Dry yeast - 1 tsp;

    Flour - 600 gr;

    Milk - 150 ml;

    Kefir - 250 ml;

    Butter - 30 gr;

    Sugar - 1 tsp;

    Salt - 1 tsp

For filling:

  • Ossetian cheese - 500 gr;

    • Potatoes - 3 pcs.;

    Milk - 50 ml.

Cooking:

    Make a steam. Mix yeast with a teaspoon of sugar and flour, pour half a glass of warm milk. Wait until foam appears on the surface.

    Sift the flour in a heap into a large bowl. Make a well in the middle and pour in the dough, melted butter, kefir and the rest of the milk. mix properly.

    Cover the dough with a towel and leave for several hours. The warmer the room, the faster it will rise.

    Cut Ossetian cheese into cubes and soak in warm water for an hour or two. Then drain the water and mash the cheese with a fork.

    Boil potatoes and mash. Mix with dough and warmed milk.

    Divide the dough into several pieces. It is believed that the ideal amount for one cake is a ball that fits in the palms of the hostess.

    Place the ball on a floured surface and stretch into a circle. Try to do it without a rolling pin. Properly cooked dough will be very elastic, but in traditional recipes for Ossetian pies, it is rolled out with your hands.

    Put the filling in the center of the circle (golden rule: it should be twice as much dough) and fasten the ends in the center. Stretch the resulting ball with your fingers into a cake and place on a baking sheet with a seam down. The filling should be evenly distributed. Poke a small hole in the center for steam to escape.

    Bake for 15 minutes at 200 degrees.

Pie with veal

Ossetian kefir pie with beef is considered a classic. But there is one trick: if you take fresh veal, the filling will turn out even more tender and juicy.

You will need

For test:

    Dry yeast - 2 tsp;

    Flour - 400 gr;

    Kefir - 150 ml;

    Water - 150 ml;

    Sugar - 1 tbsp;

    Salt - 1 tsp;

    Olive oil - 3 tbsp.

For filling:

    Veal tenderloin - 300 gr;

    Onions - 3 pcs.;

    Greens - cilantro, parsley, dill - 1 bunch;

    Garlic - 2 cloves.

Cooking:

    For dough, dissolve yeast, sugar and a tablespoon of flour in warm water. Wait until the surface Add the rest of the water and kefir. Gradually adding flour, knead the batter. At the end, add vegetable oil, cover with a towel and leave for a couple of hours.

    Pass the meat through a meat grinder. Mix with garlic, herbs and finely chopped onions. Salt and pepper.

    Make a base out of the dough, as in the previous recipe. Put minced meat on it, form a pie.

    Bake for 20 minutes at 300 degrees.


Pie with apples

Finally - a sweet recipe for Ossetian pies. These are good to cook in the summer: the dizzying aroma of apples fills the kitchen, cinnamon sets off a slight sourness, and the dough is saturated with thick juice.

You will need

For test:

    Dry yeast - 2 tsp;

    Flour - 500 gr;

    Milk - 150 ml;

    Water - 200 ml;

    Sugar - 1 tbsp;

    Salt - 1 tsp;

    Olive oil - 3 tbsp.

For filling:

    Apples - 1 kg;

    Sugar - 70 gr;

    Cinnamon - 2 tsp;

    Starch - 2 tablespoons;

    Butter - 70 gr.

Cooking:

    Dissolve yeast, sugar and a tablespoon of flour in half a glass of water. When the dough is ready, mix it with warm milk and salt.

    Sift flour into a bowl with dough and knead the dough. When it's ready, make a ball and roll it in olive oil. Cover with a towel and let the dough rise.

    Peel the apples and remove the cores. Grate the pulp on a coarse grater.

    Add sugar and cinnamon to the pulp. Simmer over low heat until the apples are completely soft. After cooling, mix the filling with starch: this is necessary so that it does not leak out.

    Form a pie by analogy with previous recipes.

    Bake for 15 minutes at 200 degrees.

Food that sets the mood

Ossetian pies create a special atmosphere of warmth and comfort in the house. Therefore, it is customary to cook them in a good mood - slowly, with love. Of course, there is not always time for this. But you can enjoy real Ossetian cuisine without cooking. Recently, the popularity of this dish has been growing: it can be ordered with delivery, like pizza. In Ufa, for example, "Gusto" specializes in the delivery of pies. Here, baking is carefully approached: the flour is Italian, the products are the freshest, the oven is a real wood-burning one. A good place to try the Ossetian pie cooked according to all the rules.

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