Ossetian pie with potatoes and cheese: recipe. Ossetian green pie. Fillings for Ossetian pies. Ossetian pies - the most beautiful crust recipes

Today we are serving Ossetian pies - we will have 5 recipes from the photo. How to make pies with Ossetians? -Are you asking? It's not so difficult anymore. Fresh yeast dough, plenty of fillings and, of course, love for those you invite. The axis and the whole secret!

The current world is disturbed by the fact that cultures of different ethnicities penetrate one into another, creating a miraculous exchange of values. It’s all about cooking and sharing the pearls of their national cuisine.

Ossetian pies with meat

Ossetian pies with meat are called “fidzhin”. There is an uneven amount of stuff on the table. These stinks symbolize happiness, prosperity and good fortune at home.

Ingredients:

• 200 water;
• salt + lemon juice – 1 tsp each,
• yeast – 4 g (dry);
• white boron - 320-350 g;
• repeat spoons of olive oil;
• zmelene yalovich meat - 600 g;
• great cibulina;
• a pair of clock cloves;
• bunch of cilantro;
• for juice – 60 ml of water;
• a top of butter - a small piece the size of a hair pea.

Preparation:

1. At the dishes, pour a bottle of warm water (no more than 30º), salt, hot tsukor, then add yeast and beard crumbs.

Do not overheat the water! Don't mix in the yeast and the dough won't go away.

1. Steadily, respectfully, add the beard mixture, oil and step by step transform the whole mixture on a light dough that is not sticky to your hands. Let me stand for a long time. During this hour we will knead 1 time.

1. In the meantime, let's get on with the filling. Place minced meat, coated cibulin, chopped greens and chasnik in a bowl. Season, pour in a little water until the meat is juicy.

You can choose meat, depending on how high in calories you want to make the dish.

1. Now, the time has passed, we take our dough ball (it has risen and become puffy), divide it into one part and heat up a thin layer (3 mm) according to the size of the mold.

1. Place all the filling carefully on top.

1. Just like that, we roll another layer, bending it and carefully pinching the edges. Carefully make a cross-shaped cut in the middle of the dough so that the cake does not puff up.

It starts to blow in the oven at about midnight. The hot pie is greased with a sponge of top butter. And it’s flavored with a rich, savory herb with a wonderful aroma.

Ossetian pie with cheese and greens.

The Ossetian pie made with cheese and greens is even more delicious. The wine is delicate and aromatic, and what’s more is needed for an evening with friends.

Ingredients:

• Boroshno vyschy gatunka - reprint with top skl.;
• milk (three bits warmer) – 150 g;
• be-yaka roslinna oliya - 10 ml;
• baker's yeast (dry) – about 2 tsp;
• per tsp. Cucumber and salt;
• Sir - 280 g;
• 70 g of greens;
• spoon of top butter|mastila| for cleaning.

Preparation:

1. Sift the sieves thoroughly into a bowl and add other dry ingredients - yeast and sugar.

1. Little by little, add warm milk and knead the dough with your hands.

1. When the dough is already cooked, add olive oil. I see again.

1. Now it’s much easier to mix our base, it’s not so sticky. Place it on a floured table and press the dough into a ball shape with your hands.

1. We cover our pretty bun with a long towel and let it stand for 50-60 minutes.
2. And let's start with the filling. If the cheese is single, place it in a bowl at a time, in grains, pass it through a food processor or blender. Rіzhemo greens: whatever you like, whatever you like. We eat greens with cheese

Take the greens from the bowl with your hands and grind the giblets. So you will be a juicer.

1. Add spices to the mixture and form another ball with your hands. Respect! Measure two balls - the dough and filling - the fillings will be approximately the same.

1. We wait for the dough to rise, and we begin to assemble our pie.

Ossetian women do not use a rocking chair when preparing pies. Only hands covered in flour.

1. Using our hands, we form the base to a diameter of about 20 cm, place a ball of milk and greens in the center and collect the dough around the bowl (sac).

1. By pressing, we stretch the pie according to the size of the sheet.

1. Poke in the middle crosswise and put in the oven (t 250º) for 25 minutes.

Once the bread is ready, coat the top crust with hot butter.

Ossetian pies with beetroot badillas - recipe

Tsakharadzhin - this is what Ossetian pies with beetroot badillas are called in the Caucasus. Recipe for Viberemo with natural yeast.

Ingredients:

• warm water – 70 ml;
• milk – 70 ml;
• 2 with riding st. sour cream;
• fresh yeast – 10 g;
• 30 ml dormouse oil;
• a bunch of beetroot badilla;
• be it any rosemary sire – 200 g.

Soak rose sire (brinza, feta, suluguni, adigei) in milk for 30 minutes to add strength. Grate, mix with greens and put into a bag.

Preparation:

1. For the filling, grate the cheese and the badilla into a crispy mixture. A sticky white-green bag.

For the bazhannyam you can also add green tsibul, parsley and crepe to the filling. Then the quantity of badilla is changed by half.

1. Place the seam down, cut to let the steam escape, and bake until golden. Generously coat with topping oil.

Recipe for Ossetian pie with spinach and cheese

Having mastered such herbs, gentlemen experiment with the filling. This is how the recipe for Ossetian pie with spinach and cheese was born.

Ingredients:

• warm water – 70 ml;
• sifted well - 2 cups without a glass;
• milk – 70 ml;
• 2 with riding st. sour cream;
• fresh yeast – 10 g;
• Cucumber sand + salt – 1/3 tsp. skin;
• 30 ml dormouse oil;
• fresh spinach (500 g) and a bunch of green zibula;
• be it any rosemary sire – 200 g.

Preparation:

1. Cucumber and yeast are dissolved in warm water, checked for the appearance of a pith, milk, sour cream and mix are added.
2. In the sifted boroshna, carefully whisk, sift the salt and pour in the yeast mixture. Use your hands to soften the dough until it is slightly sticky to your hands. Let's pour the oil and shape it into a bun. We'll leave it for a year to come back.
3. For the filling, grate the cheese. Spinach is chopped and simmered until soft in a frying pan with olive oil. Let's stick to it.

If you put the spinach in fresh, the pie will be “wet”.

1. We spread the base out on the table, put in the filling, collect the dough around it into a small bag, press it down, and spread it out to the size of the mold.

Place seam side down, cut so that steam can escape, and bake until golden brown. Generously coat with topping oil.

Recipe for Ossetian pies with cheese and herbs in a frying pan

And finally, a very simple recipe for Ossetian pies with cheese and greens in a frying pan.

Ingredients:

• 320 g boroshna;
• not enough cup of milk;
• 1 tbsp. olia;
• 15 g baker's yeast (dry);
• tsukor – about 1 tsp;
• salt - cod;
• assorted greens – 100 g;
• sire egg;
• Sir be it - 150 g.

Preparation:

1. Combine dry products (yeast, zuccor, salt), add warm milk and oil, knead the soft dough. Let's go up on the 40th. And once again we use our hands kindly.
2. Greens ta sir criscimo, beat into the egg. The filling is ready.

If your cheese is not pickled, but hard, add a little sour cream for the viscosity of the filling.

1. Divide the dough into parts 2:3. We heat it more into a layer, add the filling, cover it with another layer (it will be a little thinner), tightly sealing the edges.

Grease the pie in a frying pan with butter, seam to bottom. When we turn it over onto the other side, we cover it with a quill cover for 10.

And when you’re done, watch the video recipe for making Ossetian pie

Enjoy your appetite and look forward to new recipes!

What is an Ossetian pie? The national grass is so tasty. The pie always takes the shape of a stake. Perhaps it symbolizes the sun. If prepared correctly, the vipka will come out warm, aromatic and succulent.

The dough for Ossetian pie can be varied. Once you know your ideal recipe, you can experiment with fillings.

Varieties of Ossetian pies

The fillings for Ossetian pies can be varied, which means there are also options for preparing masa pies. The most popular types are:

1. Pie with Ossetian sire. Vine guesses khachapuri.
2. Ossetian and with cheese - a basic and everyday option.
3. Ossetian and trigger - French version.
4. Ossetian pie with meat is the best and richest.
5. Ossetian green pie. For this preparation, use a variety of greens: from parsley to spinach.
6. Ossetian pie with kvassole is a more vegetarian option.
7. Ossetian pie with fresh watermelon is most colorful and luscious.
8. Ossetian and plenty of other options.

Dough for Ossetian pies

Let's start by figuring out how to prepare dough for an Ossetian pie. There are plenty of recipes. However, in our opinion, the most correct one is Drizhdzhov’s, since you obviously don’t have an hour to tinker with it. Make dough like this on sponge. It's even softer, but miraculously trims its shape. Make regular Ossetian pies using this dough yourself. Call yogo long. This name refers to those that last a long time and are best kept in the refrigerator. You can knead it ahead of time, and the pies themselves can be baked about an hour later. It is very handy and practical. In addition, it allows you to prepare fresh pies before lunch or evening, rather than saving them before baking.

The following ingredients are required for steaming:

1. Boroshno – 1 tsp.
2. Dry yeast – 1 tsp.
3. Zukor – 1 tsp.
4. Milk – 50 g.

The yeast must be mixed with beans and zukr. Warm milk is poured into dry mixture, mixed and placed in a warm place, covered with a carpet. Check it out if you're young.

For the test itself you will need:

1. Heat the milk – 100 ml.
2. Kefir – 260 ml.
3. Opara.
4. Boroshno – 0.6 kg.
5. Sil.
6. Oliya Vershkova - 40 years old

Large utensils, such as a bowl, are thoroughly sifted. Make a hole in the middle and add the steam, melted olive oil, excess milk, salt, kefir. We carefully mix everything together, cover it with a new towel and place it in a place where the dough can rise quickly. The dishes can be wrapped and warm. On the right is that depending on the temperature there is a liquidity of rise. The average one will need one or two years.

Ossetian root dough

We would like to tell you about another recipe. The dough on this basis is prepared a little easier, and the pies come out so tender that you begin to believe that there is nothing savory in the world.

Ingredients:

1. Long spoon of cucru.
2. Sil – 1 tsp.
3. Dry yeast – 2 tsp.
4. Oliya - 3 tbsp. l.
5. A bottle of milk.
6. Repeat the bottle of water.
7. Boroshno – 4 bottles.

We put a light dough on top by mixing half a bottle of warm water with dry yeast, and a few spoonfuls of beardroot. When the first puffiness appears, pour the steam into a bowl and add more warm water and milk. All components are mixed. Now slowly add the flour, kneading until the dough is slightly mixed. The process itself takes us about ten minutes. At the very end we will add the oil. Mix and level the surface again. Then cover the dough with a towel and let it rise.

The finished dough may double in size and become elastic. Ale is still sticky to your hands. Don't rush to get everything done properly. The dough is light. It needs to be divided into three parts and, after being well powdered with beard, form the pies themselves.

Fillings for Ossetian pies

You can put anything you want into an Ossetian pie. These can include vegetables, fruits, herbs, and peas. The most important thing is to follow the basic rule: the pie filling has twice as much dough as the bottom. This is not the rule. We appreciate the fact that Ossetians name their pies after the filling. The skin pie bears its name. All the smells are even more delicious the day before you try them.

Ossetian pie with potatoes and cheese

There are plenty of options for preparing this filling. The gentleman's skin is prepared in its own way, achieving the required proportions. We would like to tell you about how to prepare traditional Ossetian. This is the basic recipe, and you can make your own adjustments. You can choose different varieties of syrah and experiment with spices. This is where fantasies run wild. Oh my, how can you hesitate to prepare Ossetian meats - in front of you.

Ingredients:

1. Three potatoes.
2. Ossetian sire – 0.5 kg.
3. Milk – 1/3 bottle.
4. Add pepper and add extra flavor.

There is a hint of salty relish. Cut into cubes and leave to soak in water for a few years. Then we stir the cheese and knead the cheese with our hands and a fork.

The potatoes are boiled later, the potatoes are boiled and the puree is prepared. Mix the cheese with potatoes, add milk and mix thoroughly. If necessary, add salt and pepper. The axis and the filling is ready. Then from the dough we form an Ossetian pie with potatoes and cheese.

Filling with siru and beet badilla

You may be a little spoiled by such an unimportant filling. In reality there is no such tart and bright relish. Shvidshe won a little neutral. But the value lies in the microelements and vitamins that are contained in it. Eating at the same time, sire and badilla are transformed into a wonderful juice filling, which you definitely deserve.

Ingredients:

1. Ossetian cheese (solony) – 270 g.
2. Badilya Buryakova - 270 g.

Fresh badillas are rinsed well under running water and then dried lightly. We collect them in bunches that contain live bait. The greens themselves are cut very thinly. Come out with a large bowl of chopped leaves. You need to crush the bits with your hands.

The cheese is grated coarsely and added until green. All ingredients will be mixed. The filling is ready. Then you can use it to make a pie. As you know, Ossetian pies are difficult to prepare at home.

Greens and potatoes for filling

Delicious Ossetian pies are filled with potatoes and greens. Before speaking, greenery in this plant is the main and main component.

Ingredients:

The greens must be thoroughly washed, then dried and removed. Next, mix the puree from the herbs, adding finely chopped pepper, salt, and other spices. The filling is ready.

Garbuza and siru filling

This filling is not prepared as often as other versions. Believe me, once you try this pie, you will want to make it again.

Ingredients:

1. Garbage cleansing - 250 g.
2. Ossetian sire – 250 g.
3. Pepper and salt.

The cheese and watermelon are grated and mixed. Oh, all right, our filling is ready. It’s delicious on its own, but when paired with aromatic dough, the taste is simply divine.

Ossetian pie with veal

The veal comes with a chudova juice filling. To prepare it you will need three hundred grams of vizka and three large cibulins. You can add greens and chasnik.

How to get a pie?

The dough needs to be divided into 3-5 parts. The skin of such a ball is placed on the table, sprinkled with flour, and kneaded in front of the stake with your hands. The filling is placed in the center. The main rule is to ensure that there is a lot of filling. Next, you need to collect the dough from the form of a ball, pull its edges to the center and seal them. You will see a kind of bag. You need to turn it upside down with your feet and place it on a sheet of parchment, forming it into a cake with your hands.

It’s not so easy as you might give up. The correct skill is to make sure that the consistency of the dough and filling is consistent throughout the entire volume of the pie. You can learn this only through practice. The pie may come out in front of the stake. It is necessary to make a hole at the center of it so that the steam can escape and the dough does not burst.

Vipichka

A fresh Ossetian pie bakes in the oven, on vugilla. For this purpose, use a special round chavun form. It is clear that we do not have such ability. Cooking in the household minds, the cake boils in the original oven, on the deck. The process itself will take about fifteen minutes, until the oven is warmed up to two hundred degrees. Grease the finished pie with topping butter. An oil mixture may appear around the skin prick. This will give you the incredible taste of vip. Remove the shortbreads and place them in a pile, one on top of the other. The stench is served on the table itself in such a bitter way, first cut into portions. Follow the tradition with your hands.

Replacement of Pislyamov

Pyrig is the calling card of all Ossetia. Once you have tasted this miracle, you will love it forever and you will understand why Ossetians are so anxious about pies. And the history of this tragedy goes far beyond the century.

Back in Ossetia, the bakery respects the lady who bakes wonderful pies. For these very reasons, girls from early childhood begin this mysticism. The most important thing in the food is the spiritual mood and purity of thoughts.

Ossetian cuisine is the traditional cuisine of the people who historically live in the territory of the Central Caucasus. Ossetians are the people of the ancient Alans, who led a nomadic way of life, and their similarities can be traced back to the Scythian-Sarmatian tribes. On the beginning of the 1st century BC. The Alans wandered through the Caucasian lands, their deeds moved far away, and some lost their lives in the Caucasus and switched to a sedentary way of life.

Here it is necessary to explore the roots of Ossetian cuisine. Like great nomads, the stench gave precedence to simple meat herbs, and, therefore, living in one place, and therefore the development of the agricultural kingdom, gradually their cuisine became more varied and not so simple. All the Alans lived in the Suvorian Georgian locality, since there were few lands allocated to the agricultural dominion, so the marriage of fruits and vegetables appeared in the culinary traditions of the Ossetians.

Dosi value meat and herbs. All smells are high in calories and are of little use to people who care about skin calories. Order the meat to be cooked in large pieces or whole carcasses in a great cauldron or grease the kebab. Before the meat, serve the traditional chasnikov sauce with sour cream, baked or raw vegetables and wild garlic.

Traditionally, every Ossetian Yuletide supper is not complete without national Ossetian pies. If the guest was especially important and the rulers were nice before, then he was encouraged to try three pies. This has sacred significance, the fragments of skin pie symbolize the elements of light - Sun, Water and Earth. One pie is potato, another is meat, and the third is made with beet leaves and cheese.

The pies were sealed, and a variety of fillings were placed in the middle of the dough: meat, vegetables, potato puree, herbs and cheese. In those distant hours, the Ossetian gentlemen did not eat eggs and oil from the prepared dough, but only cooked wheat flour, milk syrup and water. Nina had many variations on how to prepare Ossetian pie.

Various variations of dough recipes for Ossetian pies

It is best to use yeast dough on sponge. The dough is prepared by mixing 1 teaspoon of fresh yeast, wheat bean peel and 50 ml of heated milk. Mix the dry ingredients first, then pour in the milk. This sum is due to being in a warm place until the end of the day.

Take 600 UAH. flour|boroshna| and sift it through a large sieve several times (to make sure that the mixture is richer and softer) and add some ingredients to it, and then:

• sponge;
• 250 ml kefir;
• 35 gr. melted top butter;
• 150 ml of heated milk.

Also add 1 tsp. salts Stir and cover with a towel, place close to the radiator or in the sun. While the dough is rising, you can start making the filling for about two years.

If you don't have enough time, you can make the dough using a simple recipe. Instead of milk for preparing the sponge, take warm water and mix in the same way with 2 tsp. fresh yeast, two tbsp. tablespoons of beard and the same amount of cucumber. After the steam has steamed, add it until it has some rare ingredients (1.5 tbsp. water, a bottle of warm milk, salt). Carefully add the mixture thoroughly, stirring thoroughly, and finally add the oil.

We check when the yeast dough is ready, leave it in a warm place, cover with a towel. If you don’t want to bother with steam, you can substitute milk syrup instead. Add 1 bottle of whey, 2 bottles of milk (all warm) and sift 1 tsp. salt, 2 tbsp. l. dry yeast and 1 tsp. tsukru. There is no need to knead the dough and put it under the towel for a year.

How to properly bake an Ossetian pie

The dough for Ossetian pies is often prepared the same way, and the filling can be different, we’ll talk about it a little later. Now that the dough is ready, you need to knead it well and divide it into about five pieces. The diameter is chosen sufficiently, otherwise Ossetians rely on making pies as quickly as possible according to the size of their original pastry for serving. You will not have mercy if you download a sack the size of two women from the valley.

Place on a flat surface and on a new surface, begin to roll the dough with your hands from the center to the edges, forming a shortcake. Place the filling in the center and there will be enough. Don’t skimp, in Ossetian pie the dough is just a form for the filling. Add about three centimeters to the edge and stretch the edges of the crust. Then pull them to the center to close the top of the pie and fill the middle with a hole. Remember that the cake must be perfectly round and its thickness in all parts must be even.

Reconfigure so that you carefully seal the edges, there are no holes in the new frame, except one in the center and proceed as follows.

Whip of Ossetian pie

The best pies come out of a traditional Ossetian oven on vugilla, in a chavun form. But in today's minds the oven will completely go away. Warm it well and cook the herb for about 20 minutes at a temperature of 250 degrees. When the pie is ready, lightly coat it with butter and tops. It may be rich, so it will look especially tender. Don't be alarmed. Serve the grass sliced ​​into trikutniki, eat it with your hands, soak the butter or chasnikov sauce at the top.

While the dough is rising, it’s time to start making the filling. These pies are famous for their diversity, as well as their extraordinary juiciness. You can put everything in a pie, from meat and potatoes to peas and fruits.

The main secret of how to prepare Ossetian pies is to remember that the dough contains at least half as much filling. In Ossetia, it is important that pies are baked with the same dough either by incompetent or incompetent gentlemen, and girls are taught from an early age how to properly prepare pies, and respect is attached not only to culinary technique, but also to that What is a girl’s responsibility to prepare with a pure heart and good intentions? . Perhaps this is the secret of Ossetian cuisine, why the lady’s pies turn out to be special and home-made.

You can experiment with this filling a lot - add different types of cheeses, add new ingredients and spices. For the filling take:

• a sprinkling of salted Caucasian siru
• 4 medium potatoes
• third of a bottle of milk
• salt and spices for relish

Diced cheese is soaked in water for 2 years, rubbed with a fork or kneaded by hand. If the cheese is not very fatty, add up to a third of butter. Add potato puree, syrup and spices, warm milk. Everything is mixed well.

Filling with meat

Ossetian pies with meat are called fidchini. It’s better to chop the meat into small cubes, or you can vikorize it and make great minced meat, which is not very sweet, or not fatty. Garniy minced meat is a sealer for a juicy and savory pie - decorate the Ossetian Christmas table. You will need the following ingredients:

• 800 gr. I'll mince some meat
• one cibulina
• 2-3 cloves for chasnik
• salt and spices
• 50 gr. broth

We cut the meat roughly, with a sharp knife, rather than twisting it through a meat grinder. Pepper and salt, then mix with tsibule and chasnik. Let the minced meat sit for a while in the refrigerator, so that the smell of minced meat and spices can seep through. If you want a juicy filling before folding the pie, you need to pour in the minced broth.

For meat filling you can use any type of meat: veal, cowhide, and also chicken. You can experiment and add gribi and sir to the meat filling.

Stuffing with stewed cabbage

Ossetian pie with cabbage is one of the most popular traditional lasoshchi in Ossetia. The advantage is that the filling is cooked quickly and the pie comes out tender, juicy and with a succulent relish. To ensure the pie is moist, let the vegetable oil drain from the cabbage.

Ingredients:

• a sprinkling of cabbage;
• harvesting detailed hairy peas;
• salt, spices, savory until relished;
• 2 cibulini.

Shred the cabbage thinly and simmer until soft with cabbage and spices.

Take 300 UAH. Any kind of greens - green cibul, parsley, crepe, spinach, etc., carefully wash them and chop them into pieces. 150 gr. Syrah can be cut into small cubes or grated. Mix the cheese and greens and add 100 g. sour cream Salt and add your favorite spices.

Hello, dear readers of Culinary Art!

Today I want to try those Ossetian pies again. Ossetian pies are the kind of thing that if you try it once, you will cringe again and again.

I tried to describe the preparation of Ossetian pies, similar to the popular and popular pies made from cheese and potatoes.

The Ossetian pie with meat began to bake a little later.

The wine is cut with dough, the method of preparation and serving.

Ale Ossetian pies are baked with meat and cheese. Let's talk about the main fillings for Ossetian pies today.

In addition, finally, I will give a recipe for sweet yeast dough for Ossetian pies. So, for the cake, you can have a song pie.

Well, we can guess the basic rules for preparing Ossetian pies:

• fillings and dough may be the same (some fillings may be added more behind the dough than the dough)
• We shape the pies with our hands, evenly distributing the filling (we’ll see it again here)
• Ossetian pies are full of fillings and a thin ball of light yeast dough. (The video here shows well how to make Ossetian pies. The video, however, is not mine, but I had to be honest)

• the finished pie is lightly brushed with top butter and covered with a splinter until the crust becomes soft

Popular fillings for Ossetian pies:

1. Pie with cheese , it's called "Ualibah". Filling - fresh cheese, blend until smooth, add salt if necessary.
2. Potato and cheese pie - “Kartofjin.” Filling – potato puree and sire, taken from the mixture 1:1. Serve with sour cream.
3. Meat pie- “Fidjin.” The dough is fresh, the meat filling is better than different types of meat. More details -
4. Pie with cheese, beet leaves and greens- "Saharajin"

Pie with this filling is even more popular. The filling is a sum of young beet leaves, green tsibula and dill with added syrah, ground pepper and spices. To prepare the filling, the beet leaves are mixed, dried and thinly sliced.

The green cybul and crape are also finely chopped, mixed with |

(I will repeat once again and clarify, Ossetian cheese, bred from unselected milk.

You can replace it with brinza, Adigean sire. If you don’t have this kind of sirah, you can replace the melted sirah with hard sirm or melted sirm. Of course, the classic taste of the traditional Ossetian pie will be changed, but what you get will also have a very nasty taste.) The addition of greens and cheese in the filling for our green pie will be approximately the same. Add salt and chalked black pepper for relish. The pie comes out with a very rich taste, the added greens and syrah support all the taste receptors. Serve it to the Raja with a lot of sour cream.

Products (for 1 pie):

• Buryak leaves - 150-200g
• Green cibula - 50-70 g
• Creep (greens) – 30-40 g
• Sir – 200 – 250 g
• Black pepper – 0.5 year.
• Strength behind the relish

5. Ossetian pie with cabbage - “Kabuskadzhin”

The filling for the cabbage pie is white cabbage with the addition of greased cibul, ground black and red pepper. Even if I add a few small peas and green basil to it, the taste is rich. I remember that all Ossetian pies have a vegetable filling (cabbage filling, watermelon filling or kvass), and I always add my universal dressing.

This is cybula, finely chopped and lubricated in a decent amount of rosemary oil, three small peas, black pepper, paprika and chaman (fenugreek). If you don’t have enough of these spices or you don’t like them, you can make do with one squash. Let's turn to the cabbage filling. The peculiarity is that the cabbage wobbles even thinly and does not respond to advanced heat treatment. The taste of the pie intensifies as if we had stewed the cabbage until it was soft.

Shred the cabbage, add salt and rub it with your hands. Cabbage will change in use as it settles. It is mixed with dressing from cibul, peas and spices.

Products (for three pies):

6 . Ossetian pie with watermelon – “Nasjin”

The filling for the Ossetian pie with watermelon is pale and tasty

Another Ossetian pie with vegetable filling. Here we have just three watermelon on a large third and add a dressing with stewed zucchini, spices and peas. Garbuz, obviously more beautiful than his brother, is bright and hot. This didn’t happen to me, it was bland, but the taste was bad. Since the watermelon is already juicy, you can squeeze out a little bit of it so that the filling doesn’t come out too thin. It is important to shape such a pie and it may become flaky during baking.

Products (for three pies):

• Garbuz – 1 kg
• Tsibulya – 3 pieces
• Oliya -120 ml
• Gorikhi meleni – 50 g
• Black pepper – 0.5 year.
• Paprika – 1 year.
• Sil – 1.5 tsp (for relish)

7. Ossetian pie with kvass – “Kadurjin”

Another filling for the Ossetian pie, just as I like it. This filling is made from kvass. The filling is also vegetable, perfect for pastry pies. But, as you understand, the kvass needs to be prepared in advance. Robimo, it’s the same as when preparing a shortbread roll with kvass. (Report) Kvasol (preferably white) is soaked for a few years, washed and boiled until soft. Pass through a meat grinder or beat in a blender, add a dressing of stewed zucchini, spices and peas. Solimo for the relish. A pie with such a filling expresses pea flavor with a hint of spice and simply melts in your mouth.

Products (for three pies):

• Kvasol (dry) – 1.5 bottles
• Tsibulya – 3-4 pcs.
• Oliya -120-150 ml
• Gorikhi meleni – 50-100 g
• Black pepper – 0.5 year.
• Paprika – 1 year.
• Red pepper, chaman, basil - for relish and bazhannyam
• Sil - 1-1.5 tsp (for relish)

For sweet pies, Raju will work to twist and gently knead the yeast dough:

• Boroshno - 5.5 -6 bottles 250 ml
• Dry yeast – 2 packets
• Warm water (or potato boil, if you add potato filling) – 0.5 l
• Oliya roslinna refined - 1 bottle
• Tsukor – 3 tbsp. spoons
• Sil – 1 teaspoon.

Restore your respect - this dough has an increased amount of yeast. The dough may be even softer. It seems very important that we allow you to go up 1 time. This dough is even more versatile for me. I eat pies and pizza (I also eat it with tofu), and bake bagels with poppy seeds before tea.

This is the excursion we have today in the world of the most delicious and delicious Ossetian pies.

Of course, Ossetian pies are baked with other fillings. The bakery was busy making pies for the evening. The menu includes pies with fish filling, with chicken, and with mushrooms. Licorice pies – made with fruits and berries. It’s an hour to stay home, but drinking dictates the proposition. It’s just that I told you about the fillings that I make myself. My Ossetian grandmother taught me the secrets of this cooking a long time ago, and I am pleased and hope that the stench will be as good as me, I share with you.

Enjoy your appetite and good luck in the kitchen!

Traditionally, flat Ossetian pies are made with a diameter of 30 - 40 mm and a height of no more than 2 cm. The thickness of the dough of a typical Ossetian pie is minimal, and the thickness of the filling is maximum.

Before speaking, Ossetian pies come in both round and tricut shapes. As a matter of fact, the pies were made entirely from unleavened dough. These days, there are more and more recipes for Ossetian pies, and many governments have adapted the classic recipe for home cooking. And more and more often, recipes for Ossetian pies are made from yeast dough.

Ossetian pies are topped with various types of meat: meat, cheese, potatoes, cabbage, kvass, mushrooms, wild garlic and cherries.

For homemade Ossetian pies, following an adapted recipe, we prepare two fillings from meat and potatoes. We will prepare the dough using the simplest recipe. Before speaking, you can customize the recipe for dough for Ossetian pies to suit your taste (admirable recipes below).

Ingredients:

For three meat and two potato pies, about 30 cm in diameter.

dough:

Milk – 250 ml

Oliya – 50.0 ml (2-3 tbsp)

Yeast - 9.0 g

Boroshno - 600 g

Sil – 1 tsp. without a weight

Zukor – 1 tbsp. l.

Vershkova butter - 100 g (for brushing the top of the pie)

meat filling:

Meat (cawl + pork, 2/1) – 350.0 g

Cybula ripchasta - 1 piece

Spices: salt, black pepper

potato filling:

Potatoes – 3-4 pieces of medium size

Syre - 100 grams

Greens (creep, green cibul, parsley) – 10 grams

How to prepare Osotino pies?

1. When the milk is warm, add sugar, yeast, salt, and add olive oil. Add 4/5 flour until sumish|boroshna| and knead a moderately thick dough. For another hour, place the dough in a warm place again.
2. Boil the peeled potatoes in salted water. Drain from water, pick up with weeder, add greens and raw ingredients. Mix everything.
3. For the meat filling, the meat and cibul need to be passed through a meat grinder, placing a grinder on it with large openings. You can cut everything with a knife. Salt and pepper the meat filling until it tastes good.

4. Once the dough and fillings are ready, you can start forming round Ossetian pies.
5. Divide the dough into five parts.
6. Rozkotity shortcakes from the skin part.

7. Place the filling.

8. Seal the edges.

9. Turn the seam over to the bottom and roscotti as thinly as possible.

10. Bake the pies in the oven for 25 minutes.
Place a piece of top butter|mastila|on the skin of the Ossetian pie.

Delicious Ossetian pies are ready

Delicious!

Ossetian pies recipes

Ossetian pie is a staple food of the inhabitants of Ossetia, which completely reveals the culinary specialties of the state farm that prepared this herb. It is important that after the completion of the test, the ball of dough has been completed.

Ossetian pie is a thin ball of dough, in the middle of which you can see a lot of filling, covered with the same ball of dough for the beast. Filling, meat, cabbage, cheese, mushrooms, cherries, potatoes and beetroot badillas, which do not stick out of the dough, are carefully prepared, and keep the herbs juicy, rich and even savory.

Ossetian pie recipe with cheese

• Warm water – 1 bottle.
• Drizhzhi (dry) – 1 teaspoon.
• Boroshno - 300 grams.
• Cucumber juice – 1 teaspoon.
• Salt - a teaspoon.
• Roslinna olia – 3-4 tablespoons.

• Fat sire - 150 grams.
• Brinza - 150 grams.
• Goat sire – 150 grams.
• Parsley and green cibula - up to a bunch.

Dissolve the yeast, add salt and add zukor. Then sift well, mix, add olive oil. Mix well to form a smooth and elastic dough, leave for one hour in a warm place.

Finely chop the greens, pickle and grate the cheese, add salt, mix well, divide into three Ossetian pies. Divide the dough into three parts in the same manner. Roll out a piece of skin, place the filling in the middle, cover the dough with another ball of dough, and seal. The Ossetian pie will come out completely closed, the animal can be coated with a butter, bake for 30 minutes|minutes| at 200 degrees.

Ossetian pie recipe with meat

• Yeast dough.
• Meat (Yalovichina and pork) – 500/200 grams.
• Chasnik – 5 teeth.
• Tsibulya - 2 pieces.
• Vershkov butter – 100 grams.
• Black pepper – 0.5 teaspoons.
• Red hot pepper – 1 piece.
• Sil.
• Meat broth - 150 grams.

The meat is rolled through a meat grinder or a food processor, using a timer and a tsibule. Mix everything well, preferably with your hands, add salt and pepper. Finely chop the hot pepper, add to the filling and mix well again. Add 5 tablespoons of broth here and stir. Let it sit in the refrigerator for one year.

The dough is divided into 3 parts, as well as the filling. We melt the thin ball of the “bottom” of the pie, add minced meat, cover it with another ball, and make the crust. Place in the oven for 25 minutes at 220 degrees, after cooking the hot Ossetian pie, grease it well with top butter.

Ossetian pie recipe with potatoes

• Potatoes – 0.5 kilograms.
• Sir “Ossetian” can be served with Brinza – 0.5 kilograms.
• Vershkov butter – 80 grams.

• Water – 1 bottle.
• Boroshno - 800 grams.
• Drizhzhi (dry) - 5 grams.
• Milk - 280 grams.
• Roslinna oliya – 5 tablespoons.

Mix it with olive oil, milk and boiled water (40 degrees). In a warm bowl: yeast and flour. Pour in the dry ingredients, knead well, mix and form a very elastic dough, leave in a warm place for 1 year.

Filling: boil and mash the potatoes until pureed, add salt. Pass sir chi brinza through a grater. Stir the potatoes and add some milk. Divide the dough and filling into 3-4 parts, form pies, coat with top butter and place in the oven for 20 minutes at 220 degrees.

Ossetian pie recipe with greens

• Yeast dough.
• Suluguni - 200 grams.
• Feta - 100 grams.
• Green cibula - 1 bunch.
• Creep – puff.
• Basil is a bunch.
• Vershkov butter – 70 grams.
• Sour cream 20% - 150 grams.

The greens are finely chopped, and the cheese is processed through a meat grinder or blender. Mix the greens with the cheese. Add full-fat sour cream and mix again. The dough is divided into three parts, as well as the filling. We form pies. Place the filling in the middle, the crust, the part to cover the pie, coat it well with top butter. Warm the oven thoroughly, leave the cake for 20 minutes| at 220 degrees.

Ossetian pie recipe with kefir

Kefir dough:

• Kefir (at least 2.5%, at most 3 and more) – 2 bottles.
• Drizhzhi (dry) - 7 grams.
• Boroshno - 600 grams.
• Salt - a teaspoon.
• Zukor – 1 teaspoon.
• Sour cream – 3 tablespoons.
• Egg – 1 piece.

• Green cibula - 1 bunch.
• Gribi – 400 grams.
• Egg – 2 pieces.
• Goat sire – 300 grams.

Mix the ingredients for the dough, as a result it becomes fluffy, more elastic, rises in 1 year, in a warm place, cover with a towel. In the meantime, you can prepare the filling: chop the cibul into small pieces, wash and clean the mushrooms, cut into small squares, and sauté the cibul with mushrooms. Boil the eggs and finely grate them with a fork or grate them. Sir is also rubbed. Ale on the great third.

The dough must be divided into 4 parts, as well as the amount of filling. We form pies, add the filling and cover with the top ball of dough. The animal's shortbread can be coated with top-shelf butter, or rosemary butter, and also with an egg butter. Place in the oven for 20 minutes at 200 degrees.

Ossetian pie classic recipe

• Boroshno - 700 grams.
• Milk – 300 g.
• Drizhzhi (dry) - 5 grams.
• Salt - a teaspoon.
• Zukor – 1 teaspoon.
• Roslinna olia – 4 tablespoons.
• Hot water – 100 g.

Filling (Tsakharajin - Ossetian pie with beetroot badily):

• Badilla Buryak - 0.5 kilograms.
• Green cibula - 1 large bunch.
• Crip – 1 bunch.
• Parsley – 1 bunch.
• Sir "Ossetian" (can be replaced with goat cheese or Feta cheese) - 500 grams.

Finely chop all the greens, add good salt and mix. Detailed cheese and mixed with greens.

For the test, you need to dissolve yeast in hot water and milk, add salt and zuccor, olive oil, sift well. As a result, the dough will come out elastic, you need to spread it in a bowl with olive oil, and then cover it with a towel and leave it in a warm place for the next day.

Once the dough has risen, you need to divide it into 3 parts and form the pies (put the filling on the bottom thin ball, cover the dough with another ball of dough, making a crust). Cover with an egg cooker and dry at 200 degrees.

No matter if you’ve been to Ossetia, you’ll never forget the taste of Ossetian pies... And if you haven’t, take my word for it) Ossetian pies are not just delicious, but the most delicious: o)

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

The tradition is to bake in a steamed bowl (as there is no mention of a wake). Add more options - three pies in one cake.

I’ll give you a bunch of recipes for preparing savory Ossetian pies with various fillings.

Ossetian pies: potato gin, ualibah, kabuskadzhin

Ingredients for dough:

• 0.5l. some milk,
• 1 egg,
• 2 tsp. yeast,
• Roslynna Oliya,
• boroshno, sіl, tsukor.

Ingredients for filling: everything should lie down depending on what kind of pies you are going to work on

We will robiti kartofjin, walibah, kabuskajin

• potato gin (200 g. potatoes, 150 g. siru),
• ualibakh (350 gr. siru),
• kabuskajin (300-350 g stewed cabbage).

Preparation:
We knead the original yeast dough.
Heat the milk until lukewarm, add a little zucchini and yeast. Let it sit for a little while until the yeast is completely broken down. Then add salt for relish, beat in the egg, add about 150 grams of oil. Add as much dough as you need - about 600 grams or less. Once again we apply oil and stop coming up.
For the dough to rise quickly, place the pan in a bowl of hot water.

Within a year the dough may rise.

Let’s change the little bits and come again.
In your bag you will have about 1100 g of dough, which you need to make for 3 pies.

While the dough is rising, prepare the filling.
Little things about sire. Home-made cheese is required (in Ossetia it is called “Ossetian”. The cheese is not salty, or at least weakly salty).

Potatojin.
Boil the potatoes, cool and grind through a meat grinder with cheese. Whatever is required is salted, but it’s better not to over-salt, otherwise it won’t be tasty!

Walibakh.

We taste the cheese through a meat grinder and taste it for salt (for relish).

Kabuskajin.
Simmer the cabbage in the original way, add salt and pepper. Pepper is obliged to feel better. If you like it more spicy, you can add a little finely chopped capsicum.

For one pie we need the same amount of dough and filling (includes 350 g of dough and 350 g of filling).
We sip the table. Divide the dough into 3 parts and let the pieces sit.
Easily take our dough balls and put the filling on them.

Carefully collect the dough around the filling into a small bag. We carefully pinch it and leave it standing for a little while.

Carefully transfer to a sheet and make a hole in the middle of the pie.

Well, let’s put the oven in the back and heat it up to 200 degrees.
The pie tastes really good. As soon as our pie is puffed up, it is kneaded and brushed with top butter.
What we see here is the axis:

Kabuskajin

Kartofgin

Walibakh

NOTE: Walibakh (pie with cheese) requires baking first, so the cheese may leak and tear the dough even before you place it in the oven.
stranamam.ru/post/2190946/

And another recipe with three different fillings - with sire (ualibakh), with meat (fidzhin) and with mushrooms (zokojin).

Ossetian pies: fijin, ualibakh, zokojin

Ingredients:

For the test:

• Boroshno 800 - 850 gr
• water - 500 gr
• yeast - 1 sachet
• tsukor – 1 tbsp. l.
• a grain of salt

Syru filling:

• Sir Adigei – 500 gr.
• greens (something that is, can be added, something that is not, can be grown without it).

Meat filling:

• minced meat – 300 gr
• cybula - 2 large heads
• chasnik – 2-3 cloves.
• Sir Adigei - 100 gr
• salt for relish.

Mushroom filling:

• mushrooms (glyvki or pecheritsi) - 500-600 g (the stench boils down greatly when fried)
• Sir Adigei – 100 gr.
• Oil for lubrication
• salt for relish

Topping butter – for coating prepared pies.

Preparation:

In a warm bowl, mix the water, yeast, zukor and put the side of the quills on the side for 5-10 so that the yeast dissolves.

Sift well in a large bowl and add salt.

Step by step, adding a thin stream, pour in a little mixture and knead the dough. The dough needs to be kneaded about 100 times until it becomes shiny and elastic.
We coat the bowl with olive oil, place the dough in it, coat it with olive oil, cover the bowl with a towel and leave it in a warm place to rise for about 1.5 years.

While the dough is rising, prepare the filling.

For the cheese filling- three large thirds of sire. Since the cheese is softer, you can pick it up with your hands or put it through a meat grinder.

A little bit of syrah, about 2 tablespoons per cup, is added for the meat and mushroom filling. You can add greens to the syrup (green cibul, crepe, parsley, cilantro, etc.).

For the meat filling- mixed minced meat, granular cibul, granular chasnik, addition of cheese and salt for relish.

For the mushroom filling- the mushrooms are very shaky, put them in a frying pan, adding a little olive oil so that the mushrooms do not burn.

When the liquid has evaporated, add more olive oil, salt and grease 5-7 times. We put the mushrooms in a bowl, then add the syrup to them and mix.

After approximately repeating the baking process, the dough may increase in size by approximately 3 times.

Just a little bit of kneading is required - at this stage you don’t need to knead the dough too much.

It will take about 40-50 minutes for the dough to rise again (then the dough will rise a little faster).

The dough is divided into 3 parts.

Lightly clasp the skin part in your hands and pour out the dough for 5-10 minutes and lie on a creased table.

Heat the oven to 250 degrees. Ideally, pies need to be baked at a very high temperature - 270 or even 300 degrees, otherwise not all ovens can maintain such a temperature. In the oven, which is heating up, we also heat a frying pan with a diameter of 28-30 cm, in which we will bake the pies.
The table has a good sizzling quality. We knead the skin part with our hands on the table into a circle with a diameter of approximately 20 cm, and put the filling in the center (syrup - like a bag of snowballs, meat and mushrooms just like a bitter).

We pinch the dough well for the beast.

And then the dough, protected with minced meat, is pressed with hands to the size of the shape on which the cake is assembled.

Once the dough with minced meat has been stretched to the required size, remove the heated frying pan from the oven, carefully transfer the pie to the frying pan using a baking pan, and there in the frying pan, take a few more dough to the size of the pan (be careful, do not forget that the frying pan is hot yacha!).
At the center of the pie, press a hole with your finger so that steam can escape.
Place the dough in the oven and knead for 15-20 minutes (meat bake 20 quilins, syringe and mushroom - 15 each), no more, otherwise the dough will dry out.

At a temperature of 300 degrees, pie bakes 10-12 quilins, at 270 degrees - 12-15 quilins. It's VERY IMPORTANT until this time!
While one pie is baking, it is ready on the table for the next day. When the pie has burned a bit and browned, we take it out and transfer it to a dish. Place it in a frying pan and put it in the oven.

While the hot pie is cooking, coat it with butter until the crust becomes soft.

Our delicious Ossetian pies are ready!

alimero.ru/blog/recepti/4833.html

I had a chance to tinker with the pies, but what a taste it is!

Quoted
Honored: 9 koristuvacham

Seen from a long time ago. Smell the stench with the most delicious fillings. Previously, for their preparation they used yeast-free fresh bread, but over the years their recipe has changed. Let's find out with you how to prepare dough for Ossetian pies.

Recipe for dough for Ossetian pies

Ingredients:

• Oliya Roslinna – 3 tbsp. spoons;
• Swiss yeast - 7 g;
• Boroshno - 500 g;
• kefir – 500 ml;
• Drybna salt - a pinch.

Preparation

Kefir is lightly heated and thoroughly sifted from grains. Then we throw the yeast into the kefir, add a spoonful of beans and add 15 pieces of dough. After this, carefully roll it into a smooth and very stiff dough. We cover it with a towel and leave it for 1:00 in some warm place. The dough that is ready for Ossetian kefir pies is carefully kneaded and cut into 3 parts, forming balls. We add another 30 pieces of dough, and then prepare the filling.

Yeast-free dough for Ossetian pies

Ingredients:

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

Preparation

It is thoroughly sifted and droops bitterly on the table with a hole in the middle. Mix the eggs with olive oil and add warm milk gradually. After this, the sum is thrown into flour|boroshno| And carefully knead the dough. Once it becomes elastic, we form a ball, sunbathe it in a towel and place it on the ground. After the end of the hour, heat up the dough with a rocker and move on to preparing pies with any filling.

Dough for Ossetian pies

Ingredients:

For sourdough:

• Swiss yeast - 1 teaspoon;
• white zukor – 1 teaspoon;
• Boroshno - 1 teaspoon;
• milk – 1 teaspoon.

For the test:

• kefir – 250 ml;
• Boroshno - 600 g;
• milk – 150 ml;
• vershkova butter – 30 g;
• salty - to the point of relish.

Preparation

In a small flask, hang dry yeast, throw in some beard, add the zest and heat the milk. Carefully mix everything and let the steam rise, leaving it warm. Sift the mixture into another bowl, add room temperature kefir, milk and add melted top butter. Then we throw in a pinch of salt, add the steam that has risen, and knead the dough into a more plastic, uniform dough that does not stick to the sides of the dishes. After being sunbathed, he is deprived of his spittle for 2 years. Without wasting time, we will prepare the filling for the Ossetian pie at your discretion.

In contact with

Classmates

National cuisines, including the cuisine of the peoples of the Caucasus, have long attracted the interest and deep respect of those people who linger hundreds of thousands of kilometers away from the place of their birth. The same recipe for Ossetian pies has already been mastered by many gentlemen, and this herb has taken its place in the menu of our spivitchians. This is explained not only by the savory virtues of the sport itself, but also by the mystical powers that Ossetians appropriate to them - we all want a little bit of enchantment in everyday life.

What can we talk about Ossetian pies?

It would be more correct to say that the stench emanates, rather, of religious and illuminating significance. It is noticeable that the masters of the recipe place the pies in piles of three pieces per person. Special attention is paid to the stench of this, in one thought, the triad of light - sun, water and earth; Otherwise, to unite God with the sinful light, both from the earth and from the sky. On the mourning table, one pie is obligingly taken away, and the remains of the dead will no longer shine. However, the recipe for Ossetian pies is not so simple. And cheese and meat, which is included in most pies, symbolize the well-being of the family, the farm, and the country in general. The thickness of the dough that contains the filling is also important. It’s so great that you can’t talk about the mercilessness of the gentlemen, through which your whole homeland can suffer.

Oparne dough

It seems that this herb was prepared completely without yeast. However, over the centuries, it has evolved and been modified by the efforts of culinary experts. Now the dough for Ossetian pies in most recipes requires steamed dough. And as the very concept of “dough” tells you, change your mind and try to do everything correctly.

For the cob, take a teaspoon of peel and yeast (dry). And those that are still poured into a bottle, add a tablespoon of beard, and everything is filled with warm water up to the top. The bottle is kept warm until foam appears. The loan takes about a quarter of a year. Then the kilogram is thoroughly sifted onto a flat surface (for example, on a table), a hole is formed in it, and the dough falls into it. A large spoonful of salt is poured in there and hot water is gradually added. It needs to be close to half-lit before following the test requirements.

During the day you can add milk to the water - it will be tastier. Here thoughts diverge. Some people know that they don’t need much milk, but others please their brothers, but there are so many people. When the dough becomes too soft, add more olive oil and continue kneading. Once the mixing is completed, cover the bowl and leave it in a warm place for two years. Then the base is again mixed with the added boroshna, so the Ossetian pie can be prepared using spring rather than sticky dough. If it sticks to your hands - add|add| flour|boroshna| and add a little more.

You can do it without steaming

There are no descriptions - there is no single recipe for dough for Ossetian pies. If you don’t want to bother with steam, or you don’t need to trust yourself in any section of cooking, you can speed things up in another way. Vine allows you to add a recipe for Ossetian pies without sugar for relish. The performance of the products is similar, only the dough is replaced with kefir (or full-fat milk). Instead of yeast, add a teaspoon of soda. There you add a large spoonful of cucumber and the same amount of vegetable oil as before. Place the dough in a warm place for about forty minutes. Once again, there is no control, and you can proceed to the worst.

Secrets of the siru

If you'd like to know, there's a good recipe for an Ossetian pie made with cheese. And in order to have the right pie, you need to take the required cheese. The average Ossetian language is unlikely to be accessible to the average person in the metropolis. There are two ways out: either create it yourself, or take an analogue.

At the first moment, go straight to the pharmacy and buy pepsin - it can replace the much-needed aboil. Next, take milk (we recommend sour milk) and add pepsin. For drops, you just pour it in; for tablets, you need to fill in the details first. After a couple of years, the liquid will form a lilac stream that needs to be cut and squeezed until the juices settle. Then all the dishes are heated, and the young cheese is selected - a little with a spoon, then the grains are strained through thick gauze. After 4 days, the cheese is ready for use.

However, respectfully: your wine will look clear, homemade, and not at all Ossetian. There is no other way to make pies, but you will have to spend enough time and energy. If you don’t want to bother, look for a good replacement. How can you eat feta, not on your own, but in “company” with brinzo or Adigean. The last option for Ossetian pies is the garni from suluguni. Make sure that whatever cheese you choose is fatty and not salty. Once in a while you need to cut it and soak some of it.

In order for you to get proper Ossetian pies, you need to mix the filling with the dough mixture. Sir, when he is soft, he shakes his hands. Hard varieties are rubbed in thirds. And don’t forget to spread the dough very thinly for all this wealth!

Traditional filling

The best, classic recipe for Ossetian pies is marked by the presence of beetroot badilla, syrah (in some parts) and herbs - parsley, cibul and kropchik. Just take it for your own taste, but remember that the more green, the better. It is crumbly to crumble, eat with the cheese rubbed with your hands (or grated), and the filling is divided into three parts - for a number of dough pieces.

Since it is important for you to prepare Ossetian pies correctly, you must roll out the dough, stretch it with your hands, and not with a rocking chair. If you don't have the strength to do so, follow the original method. A large portion of the filling is placed in the middle of the peeled skin, the dough burns and carefully sticks - this is a sign of how to handle the cooking manti. Now the pies are rolled into a thin crust, salted, turned over and rolled out again. Be careful not to damage the shell! Add salt to the other side, add the beans and transfer to the oven until the pies brown. When the dish is ready, coat it with butter, stack the cakes one on top of the other and serve on the table.

Mushroom filling

If you are a “quiet shower”, do not hesitate - Ossetian pies will come out juicy and savory with your baked goods. Boil some mushrooms. When cool, eat the other ingredients and re-grease with three separate cibulins. Lubricate with oil. Sir - yogo quantity of mushrooms for 300 g - grind and combine with mushrooms and cybul. The technology will not change further. For such a juice filling, the animal needs to make a hole so that the raw material can evaporate.

Potato pie from Ossetia

It is our tradition that we cannot go around the table without our favorite root vegetables. And if life without them is not pleasant for you, prepare an Ossetian potato pie. The dough recipe is overkill, and for the filling, boil six large peeled potatoes and make a thick puree. There is no need to add milk or water. Such a pie will be delicious if you eat a quarter of a kilo of syrah with the same amount of syrah, and then with potatoes. Next, cross-sections of the reinforcement are added. The filling can be salted - then the finished shortcakes do not require salt. Lose your vipect and prepare to proceed to the hedgehog.

For meat lovers

Not everyone can get by with just vegetables and greens. For such people - Ossetian meat pie, a recipe for which we are guided. The best way to go far is to take equal amounts of lean boiled lamb, pork and cowhide. Don’t grind them, but chop them into scrap pieces, or if they are shed, use a meat grinder. The meat is placed with cibula and chasnik - and those otherwise are at your discretion. To make the minced meat juicy, add a little bit of broth to the broth, season the filling, mix it and leave the little bits to soak out. Further actions are already visible.

The people of Milkovo respect that Ossetian pies can be filled with raw minced meat. However, remember: you need to make the shortbreads very thin. With raw minced meat, the dough becomes soggy and torn. So it’s better to follow the rules.

In most cases, when baking Ossetian meat pie, the recipe does not include cheese. However, there are options in which the stench is saturated. Take both meat and cheese from equal parts. Most often, the starting point is the chicken itself.

Ossetian apple pie

Various charlottes and other culinary dishes with apples are being prepared, perhaps, at any one’s house. And those who love such desserts can master the recipe for Ossetian pies made from these fruits. The dough is filled with kolishne, Ossetian (you can brush it with vanillin after the eggplant), and for the filling, cut the apples and sprinkle with their zest. The winter can be replaced with jam, only it will be thick and not wet. The shards of skin of the shortbread will have to be separated from the filling; before gagging, you need to tear it apart with a knife so as not to tear the dough.

Garbage for filling

Vona is also a traditional product in Ossetia. For 400 g of watermelon, take 200 g of syrup and 100 g of vershkova oil. Peel the watermelon with its skin and skin on. Oliya will freeze. All three ingredients are grated, finely grated, salted and mixed thoroughly. Other events are already known to you.

You can make Ossetian watermelon pies with licorice, for example, if you are preparing for children. Then, instead of salt and pepper, zukor is added, and syrah (it is also a mixture of salts and spices) is replaced with thyme or thyme.

What are Ossetian pies filled with?

The stench is “tolerant” to various components. However, those from afar are most respected.

Delicious and juicy Ossetian pies come with stewed cabbage, greased with tsibule and hairy peas. Greens are responsible for such a beginning, but they are sticky and more. Moreover, cilantro is especially popular with her.

Fish as a filling is better than chervona or white. Moreover, you can choose how to cut it into pieces, so it looks like minced meat.

Ossetian pies with kvassel - both whole and pureed - are absolutely wonderful. You just need to supplement it with lubricant from thyme and carrots.

The classic beetroot badilla can be replaced with spinach. However, you will have twice as many brothers, and when cooking the wine, the amount of wine will greatly change.

An unusual and savory flavor comes from Ossetian pies, which are stuffed with wild garlic and boiled eggs. Add fresh and canned wild garlic.

And now - experiment! Most often, the results of culinary fantasy come out completely distant.

Rules for getting used to

Perche: before folding a stack of skins, the shortbread must be coated with butter. Loving something melted is wonderful, but you can get by with something even more extreme.

To another: Ossetian pies were put in with your hands. Don’t worry about etiquette – it’s so tastier and the filling doesn’t fall out.

Third: you need to cut them straight with a glass. To separate the shortbread on the edges means to ruin all the satisfaction that comes with it. It is significant that the correct number of sectors is important, either this or all, depending on the region where Ossetians live. How many pieces of equipment you can make - decide for yourself.

Most people not only coat the cups with oil, but also wet the cups around them. Prote tse neobo'yazkovo. You care that it is fatty, sufficient and spread.

If you have prepared an Ossetian pie with meat, the recipe is to serve the following sauce: kefir, chasnik and hot pepper. You put the folding ones with a luscious relish. This filling and wild garlic are in harmony with the broth and sour cream.

You will truly enjoy Ossetian pies - the photo miraculously demonstrates their deliciousness!

At least three pies are baked at a time, and three pies are served on the table in glasses. This order is unusual. Symbolically, it represents the triad of light: sun, water, earth and God, heaven and earth. At the wake, the quantity of pies is exchanged in glasses for up to two pieces.

Recipe for Ossetian pie dough.

Number of products:

Information about the recipe

• Cuisine: Caucasian
• Vipichka
• Method of preparation: in the oven
• Servings:3
• 2 year

• 300 grams of wheat boroshn;
• 165 ml water;
• 1 egg;
• 1 tablespoon of sour cream 20% fat;
• 3/4 teaspoon salt;
• 1 teaspoon cucru;
• 1/2 tablespoon of yeast;
• Ossetian sir chi brinza;

Cooking method:

The yeast dough is difficult to steam or not. Another cooking method takes less than an hour.

In the siew, add salt, zukor, and dry yeast. Stir until the yeast is distributed throughout the bean.

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

We turn on the water. The water needs to be heated to 30-35 degrees.

The whole mixture is mixed. For pies, mix soft dough so that it stretches easily, otherwise a thin crust will not come out.

When the whole countryside gets into the borošno, we add olive oil.

Mix the oil into the mixture. Cover with kneading mixture to rise the mixture.

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

We divide it into three equal parts. For the purpose of the wagon, you can quickly use a kitchen wagon.

Ossetian cheese is soft due to its structure, so you can knead it with your hands.

The pie is of a regular round shape, with however crispy edges. To make it easier, you can quickly use a special template or a silicone plier with a mark.

The amount of filling in the pie may match the amount of dough or a little more.

Place the cheese in the middle of the crust.

Then we close the edges of the stake, sealing them together.

By squeezing the beast, we give it its first form. In this case, be careful not to tear the membrane. In the middle of the pie there is a small hole for the steam to escape when boiled.

Cook in a frying pan without oil in the oven. The pies bake for about 10-12 minutes, even though the oven is very hot.

Hot pies are coated with top butter. Serve to the table immediately after drinking.

The first recipe gave a simple method for preparing pies. Another recipe describes the traditional sponge method.

Dough for Ossetian pie with potatoes and cheese

Syre, as a filling, is present in the rich herbs of Caucasian cuisine. It can be the main filling or added to other products. For pies, use soft homemade cheese: Ossetian, Adigean, brinza, and most commonly “suluguni”.

Number of products:

• 450 grams boroshna;
• 35 ml dormouse oil;
• 5 g sweet yeast;
• 1+1 teaspoon cucumber and salt;
• 300 ml milk;
• 300 grams of potatoes;
• 250 grams siru;

Cooking method:

For the sponge, we need to add yeast, salt, and zukor in the dishes where we need to knead.

Fill with warm milk.

Add 5-7 tablespoons of beetroot.

Let's mix it up. If you lose your hog breasts, don’t show respect to them, they’ll get wet themselves.

Cover the dough with grub spilt or a thick cloth to create a pleasant center for yeast. Forfeited for 30 hvilins.

After 40 minutes, we check the dough. Once the surface of the dough is covered with bulbs, it has become hot and you can knead the dough.

We add a lot, mix what is left over.

We pour in a refined, odorless oil. Available to the same warehouse. The masa is soft so as not to stick to your hands.

Once again we cover it with spittle to raise the mixture.

For the filling, peel the potato skins and cook them. Then we knead it into puree. You can add a little bit of warm milk to make the puree more plastic. The cheese is rubbed through a grater or kneaded with your hands /to lie in the strength of the cheese/, then everything is mixed.

The masa that has arrived is divided into parts. Let's jump into bags. Cut the skin into a crust of the required size and place a ball of filling in the middle.

Pull the edges of the stake to the middle and fasten it so that the potatoes and cheese settle in the middle.

Then flatten and smooth out with your hands until the flat crust is up to 2 centimeters thick. Don't forget to make an opening in the middle of the pie so that the steam doesn't tear the casing.

It sticks onto the deck of the frying pan without greasing the surface. You can put parchment on the bottom for baking.

In the Caucasus, the local people have their own recipes for baking pies, and the smell is invariably more delicious. Bon appetit to everyone who enjoys these recipes!

Video dough for Ossetian pie classic recipe