Ossetian pies in kefir

Top 4 recipes with photo baking Ossetian pies at kefir at home with different fillings. Secrets and cooking tips. Video recipes.

Delicious and satisfied Ossetian pies with a thousand-year history in the Caucasus accompany any feast. Previously, such a treat was prepared from fresh dough without using yeast, eggs, etc. Ingredients for the test included flour, salt and water or serum. Today, these cakes of Caucasian cuisine are adapted to modern traditional recipes. For example, there are a lot of fans of Ossetian pies, where Martsoni, and milk, and kefir are used instead of water. In addition, a huge variety of fillings is simply impressive of the most sophisticated gourmet. The dough for national Ossetian baking is made without yeast, and on yeast. Of course, you can order a finished product, but appetizing pellets are quite successfully obtained very tasty at home. In this material we learn the top-4 best recipe for the preparation of Ossetian cakes in kefir.

Secrets and cooking tips

Most often as a filling for Caucasian cake, cheese, potatoes, greens, beet tops, abrahe, cabbage are used. Meat options make exclusively from beef or lamb. It is impossible to use pork.
In any filling for Ossetian baking, you can add fresh finely chopped greens (dill, parsley, cilantro, basil, green onions, beet breeding).
The number of filling should be twice as much as the test.
For the Caucasian people, the most delicious recipe remains an option with beet trees and soft cheese.
Only butter uses as a softener of the test. Then the pie will be bold with a light dairy flavor. The larger the oil, the most tender dough. Margarine is impossible to use because The finished product will have a specific smell.
The baking of Ossetian pies occurs no more than 10 minutes and in a very hot furnace.
After baking, the ruddy crust is lubricated with butter to make a roasted cake with the finest crispy crust and tasty filling.
Fall Ossetian pies are only hot.
Usually ready-made pies are stacking three pieces each other. Cut them four times inadvertising, so that eight pieces come.
Although the freshly prepared cake with cheese can not be chopped, but to break hands and dip the dough into molten cheese-stuffing. But meat pies are always cut into 8 pieces.

Pie with cheese and greens

The recipe for the Ossetian cake in kefir with cheese and greens at home is stepdown. Baking is obtained by air, satisfying and comes to any case. Luxurious cheese filling, which stretches, makes the cake of truly appetizing and tasty.

Calorie per 100 g – 236 kcal.
Number of portions – 1 Pie
Preparation time – 1 hour 30 minutes

kefir – 0, 3 tbsp.
Wheat flour – 1, 5 tbsp.
Sugar – 1/3 tsp.
Butter – 30 g
Live yeast – 13 g (dry yeast – 1 tsp)
Home Cheese – 250 g
Vegetable oil – 1 tbsp.
Fresh Greens – 1 Bunch
Salt – 1/3 of Ch.L.

Cooking Ossetian cake on kefir with cheese and greens

Yeast Mix with kefir, sugar and salt. Add to the yeast flour and knead the soft dough. Pour vegetable oil and pick it up with your hands. Remove the dough climb into a warm place.
Greens are finely disturb. Cheese Suitoriate on a coarse grater and mix with greens.
Slide the dough with hands into a round layer and put the stuffing on it. Collect the edges in the center and thoroughly take the edges.
On a baking sheet, lubricated with butter, lay out the cake of seam down, and straighten it with your hands so that the pastry is fine.
In the center of the pellet, make a small hole to go out.
Send a cake to the heated oven to 180 ° C to the lower level for 10 minutes, then move it to the top level and bake for another 15 minutes.
The finished cake is abundantly smearing the creamy oil.

Cake on kefir with chicken

The dough on kefir for Ossetian cakes with chicken is always something big than just everyday food. The preparation of such a product has always been a female business, because The man was granted to mess around with the dough. The cooking technology is not complicated, so the tortilla is always successful.

Ingredients

Wheat flour – 250 g
kefir – 250 ml
Dry yeast – 0, 5 ppm
Vegetable oil – 1, 5 tbsp.
Salt – 0, 25 ppm
Chicken fillet – 300 g
Kinza – several twigs
Cheese – 100 g
Vegetable oil – for frying
Salt – to taste

Cooking Ossetian cake on kefir with chicken

Kefir warm up to 35-40 degrees and mix with yeast and 1 tbsp. flour. Leave your layout for 15 minutes.
The rest of the flour is asking for a salt to enrich it with oxygen and connect with the jar (kefir with yeast). Check not very slightly sticky dough. If necessary, add more flour.
Pour vegetable oil into the dough so that it becomes elastic and soft, cover with a clean towel and remove into a warm place for 1, 5 hours.
Through the working surface by the flour with the flour, frow the dough into a flat cake and lay out a filling in the middle.
For filling, chicken fillet finely cut and fry in a frying pan on a vegetable oil until ready. Connect the fried meat with a small cilantro, grated on a large grater with cheese, salt and pepper.
The edges of the test are lifted, connect in the middle, sticking the filling, and protect.
Put the cake on the baking sheet down, and with the front side in the center, make a small hole to exit steam. Send jams Pie into a preheated oven to 220 ° C for 15 minutes.
Ready Ossetian cake on kefir with chicken abundantly smeared with butter.

Pie without yeast with cottage cheese

Ossetian cake in kefir without yeast is preparing in the oven. Cottage cheese and greens are used as a filling. Baking is fragrant, and moderately satisfied. It will suit the soups, hot dishes or just for gatherings with guests. And thanks to the closed top, the product is convenient to take with you on the road.

Flour – 450 g
Dough breakdler – 2 chips
Eggs – 2 pcs.
Kefir – 1 tbsp.
Cottage cheese – 200 g
Salt – to taste
Fresh dill – to taste
Butter oil – for lubrication

Cooking Ossetian Berracking Cake on kefir with cottage cheese

In the glass container, pour eggs and mix to uniformity.
Add warm kefir in yolks and mix thoroughly before the formation of bubbles.
Add salt with a breakdler and leave the container for half an hour in a warm place.
Then pumped the sifted flour and knead the soft dough, which to cover the film and leave it warm for 30 minutes.
For the filling of cottage cheese, connect with salt and crushed dill so that it turns out slightly straly.
Rested and slightly rising dough, divide into 3 parts and twist the flour.
Each part of the test stretches with his hands, forming a flat circle.
In the middle of the test, lay out a filling from salt cottage cheese with greens.
Collect the edges of the dough in the middle and protect.
Scroll to the cake, turn it over to turn it down so that it turns out round and subtle Ossetian pie. In the central part, pull out a small hole.
Transfer the pellet to a flat baking shape and send it to the heated oven to 220 ° C for 15-20 minutes.
Take out the finished product from the oven and lubricate the creamy oil.

Yeast cake with potatoes and cheese

Ossetian cake in kefir with yeast in the form of a flat sodie-sun-hole with a hole to leave is simply impossible. It always gets satisfying, tasty, with a perfectly thin dough layer and plenty of filling.

yeast dry granular – 7 g
Flour – 500 g (for the knead) and 100 g (for rolling)
Vegetable oil – 1, 5 tbsp.
kefir – 250 ml
Eggs – 1 pc.
Sugar – 1 tsp.
Salt – 1 tsp.
Water – 100 ml
Potatoes – 5 pcs.
Brynza – 600 g
Butter oil – to taste

Preparation of Ossetian yeast cake on kefir with potatoes and cheese

Half of the sifted flour crumple into a bowl. In one of the parts, add dry granulated yeast, warm kefir, salt and sugar. Products burst with a spoon and mix to homogeneous consistency. Blank with a kitchen towel and leave in a warm place for 1 hour so that it rises.
After a while in the increasing layer, pour the remaining sifted flour, pour vegetable oil, indoor water and egg water.
Hands knead the soft, elastic and not sticky dough, which exit to 3 equal parts. Each of them put on the fated table, cover the towel and leave for 30 minutes.
From the finished potato, drain all the liquid, vegetables froline to the puree state and cool.
Brynza Front for a fork on small pieces, add to potatoes and thoroughly mix.
Form Ossetian cake in kefir. For this, a piece of raised dough, get drunk in the form of a circle and lay out 1/3 of the filling on the middle of the cakes.
Connect the edge edges, lifting them up and stab. Slightly roll out the resulting product with a rolling pin so that the diameter of the cake increased to 30 cm.
Bakery stranded with bakery paper and carry the pie, putting it down with a seam. Make a small hole on top.
Yeast Ossetian cake in kefir Send jam in a preheated oven to 180 ° C for 20 minutes.
When the cake is sucked, lubricate its surface with a generous portion of butter.

Video recipes and secrets of cooking Ossetian pies.

https://youtube.com/watch?v=RHKh9uTOglI%3Ffeature%3Doembed

https://youtube.com/watch?v=H6zPll7qvKo%3Ffeature%3Doembed

https://youtube.com/watch?v=m5-9F8vOhh0%3Ffeature%3Doembed

TOP-4 recipes with photos of baking Ossetian pies on kefir at home with different fillings. Cooking secrets and tips. Video recipes.

Ready-made Ossetian pie

Delicious and hearty Ossetian pies with a thousand-year history in the Caucasus accompany any feast. Previously, such a treat was prepared from unleavened dough without the use of yeast, eggs, etc. The ingredients for the dough included flour, salt and water or whey. Today, these flatbreads from Caucasian cuisine have been adapted to modern traditional recipes. For example, there are many fans of Ossetian pies, where yogurt, milk and kefir are used instead of water. In addition, the huge variety of fillings simply impresses the most sophisticated gourmet. The dough for the national Ossetian pastry is made both without yeast and with yeast. Of course, you can order a finished product, but delicious cakes are quite successfully obtained very tasty at home. In this article, we will find out the TOP 4 best recipes for making Ossetian pies on kefir.

Cooking secrets and tips

Most often, cheese, potatoes, herbs, beet tops, wild garlic, and cabbage are used as a filling for a Caucasian pie. Meat options are made exclusively from beef or lamb. Pork cannot be used.
You can add fresh finely chopped greens (dill, parsley, cilantro, basil, green onions, beet tops) to any filling for Ossetian baking.
The amount of filling should be twice that of the dough.
For the Caucasian people, the most delicious recipe is the option with beet tops and soft cheese.
Only butter is used as a dough softener. Then the cake will be greasy with a light milky flavor. The more oil, the softer the dough. You cannot use margarine, because the finished product will have a specific odor.
Ossetian pies are baked for no more than 10 minutes and in a very hot oven.
After baking, the golden brown crust is greased with butter to make a crispy tortilla with the finest crispy crust and delicious filling.
Ossetian pies are served only hot.
Usually ready-made pies are stacked in stacks of three on top of each other. Cut them in half four times to make eight pieces.
Although a freshly made tortilla with cheese can not be cut, but broken off with your hands and dipped in the melted cheese filling. But meat pies are always cut into 8 pieces.

Pie with cheese and herbs

The recipe for an Ossetian pie on kefir with cheese and herbs at home step by step. The baked goods are airy, satisfying and suitable for any occasion. The luscious cheese filling that stretches makes the pie really appetizing and delicious.

Caloric content per 100 g – 236 kcal.
Servings Per Container – 1 Pie
Cooking time – 1 hour 30 minutes

Kefir – 0, 3 tbsp.
Wheat flour – 1, 5 tbsp.
Sugar – 1/3 tsp
Butter – 30 g
Live yeast – 13 g (dry yeast – 1 tsp)
Homemade cheese – 250 g
Vegetable oil – 1 tablespoon
Fresh herbs – 1 bunch
Salt – 1/3 tsp

Cooking Ossetian pie on kefir with cheese and herbs

Mix yeast with kefir, sugar and salt. Add flour to the yeast and knead to a soft dough. Pour in vegetable oil and wrap your hands around it. Remove dough to rise in a warm place.
Finely chop the greens. Grate the cheese on a coarse grater and mix with herbs.
Flatten the dough with your hands into a round layer and put the filling on it. Gather the edges in the center and pinch the edges carefully.
On a baking sheet, greased with butter, place the cake seam side down, and spread it with your hands so that the pastry is thin.
Make a small hole in the center of the cake to let air out.
Send the pie to bake in a preheated oven to 180 ° C on the lower level for 10 minutes, then move to the upper level and bake for another 15 minutes.
Grease the finished cake generously with butter.

Chicken kefir pie

Kefir dough for Ossetian chicken pies is always more than just an everyday meal. The preparation of such a product has always been a woman’s business, tk. the man was ashamed to tinker with the dough. The cooking technology is not complicated, so the cake always turns out to be successful.

Wheat flour – 250 g
Kefir – 250 ml
Dry yeast – 0.5 tsp
Vegetable oil – 1, 5 tbsp.
Salt – 0.25 tsp
Chicken fillet – 300 g
Cilantro – a few twigs
Cheese – 100 g
Vegetable oil – for frying
Salt to taste

Cooking Ossetian kefir pie with chicken

Heat kefir to 35-40 degrees and mix with yeast and 1 tbsp. flour. Leave the brew for 15 minutes.
Sift the rest of the flour with salt to enrich it with oxygen and combine with dough (kefir with yeast). Knead a not very slightly sticky dough. Add more flour if necessary.
Pour vegetable oil into the dough to make it elastic and soft, cover with a clean towel and put in a warm place for 1.5 hours.
On a work surface with dusty flour with your hands, knead the dough into a flat cake and put the filling in the middle.
For the filling, finely chop the chicken fillet and fry in a pan in vegetable oil until tender. Combine the grilled meat with finely chopped cilantro, grated cheese, salt and pepper.
Lift the edges of the dough, join in the middle, covering the filling, and pinch.
Place the pie on a baking sheet, seam side down, and make a small hole in the center on the front side for the steam to escape. Send the cake to bake in a preheated oven to 220 ° C for 15 minutes.
Liberally grease the finished Ossetian kefir pie with chicken.

Yeast-free pie with cottage cheese

Ossetian pie on kefir without yeast is cooked in the oven. Cottage cheese and greens are used as a filling. The baked goods are aromatic and moderately satisfying. It goes well with soups, hot dishes or just for gatherings with guests. And thanks to the closed top, the product is convenient to take with you on the road.

Flour – 450 g
Baking dough – 2 pinches
Eggs – 2 pcs.
Kefir – 1 tbsp.
Cottage cheese – 200 g
Salt to taste
Fresh dill – to taste
Butter – for lubrication

Cooking Ossetian yeast-free pie on kefir with cottage cheese

Pour the eggs into a glass container and stir until smooth.
Add warm kefir to the yolks and mix thoroughly until bubbles form.
Add salt and baking powder and leave the container in a warm place for half an hour.
Then add the sifted flour and knead into a soft dough, cover with foil and leave warm for 30 minutes.
For the filling, combine cottage cheese with salt and chopped dill so that it turns out to be slightly salty.
Divide the rested and slightly risen dough into 3 parts and dust with flour.
Stretch each part of the dough with your hands, forming a flat circle.
Put the filling of salted cottage cheese with herbs in the middle of the dough.
Gather the edges of the dough in the middle and pinch.
Knead the cake, turn it seam down to make a round and thin Ossetian pie. Pluck out a small hole in the central part.
Transfer the tortilla to a flat baking dish and bake in a preheated oven at 220 ° C for 15-20 minutes.
Remove the finished product from the oven and brush with butter.

Yeast pie with potatoes and feta cheese

It is simply impossible to ignore the Ossetian pie on kefir with yeast in the form of a flat cake-sun with a hole. It always turns out to be hearty, tasty, with a perfectly thin layer of dough and abundant filling.

Dry granulated yeast – 7 g
Flour – 500 g (for kneading) and 100 g (for rolling)
Vegetable oil – 1, 5 tbsp.
Kefir – 250 ml
Eggs – 1 pc.
Sugar – 1 tsp
Salt – 1 tsp
Water – 100 ml
Potatoes – 5 pcs.
Cheese – 600 g
Butter – to taste

Cooking Ossetian yeast pie on kefir with potatoes and feta cheese

Pour half of the sifted flour into a bowl. Add dry granular yeast, warm kefir, salt and sugar to one of the parts. Loosen the products with a spoon and stir until smooth. Cover the dough with a tea towel and leave in a warm place for 1 hour to rise.
After a while, add the remaining sifted flour to the increased dough, pour in vegetable oil, water at room temperature and eggs.
Use your hands to knead a soft, elastic and non-sticky dough, which you divide into 3 equal parts. Place each on a floured table, cover with a towel and leave for 30 minutes.
Drain all the liquid from the finished potatoes, mash the vegetables with a crush until puree and cool.
Mash the cheese with a fork into small pieces, add to the potatoes and mix thoroughly.
Form an Ossetian kefir pie. To do this, knead a piece of the risen dough with your palms in the form of a circle and put 1/3 of the filling in the middle of the cake.
Connect the edges of the layer by lifting them up and pinching. Roll out the resulting product lightly with a rolling pin so that the diameter of the cake increases to 30 cm.
Line a baking sheet with baking paper and transfer the cake seam side down. Make a small hole on top.
Send the yeast Ossetian pie on kefir to bake in a preheated oven up to 180 ° C for 20 minutes.
When the cake is baked, brush the surface with a generous dose of butter.

Video recipes and secrets of making Ossetian pies

Ossetian pie has become so popular with Russians that you can find them in every city, as hundreds and even thousands of shops make this popular Caucasian dish. Perhaps in the near future Ossetian pies will take over the whole world. Well, until that happens, you can cook your own pie. Even if this is your first attempt, don’t cook just one or two pies, but be sure to bake at least three! I’ll tell you why.

I learned from my mother that three pies stands for God, Sun (Sky) and Land. That’s why we always put three pies on one dish for the festive table. If there are only two pies, however, then it’s a funeral meal – because the departed won’t ever see the Sun again. More than two thousand years ago the Scythians, Sarmatians and Alans – the ancestors of contemporary Ossetians – used three rounded pies for their religious cults.

Ossetians are the only people to adhere to the same recipe for the dough and the filling, still using them for nearly the same purposes (to praise God). But the pies’ main mission is to gather all the family and friends at the table. Ossetian pies are easy to cook and even a beginner can quickly learn. But be careful, when preparing Ossetian pies you risk being overwhelmed by friends and neighbors because no one can resist their magnificent flavor.

Every time I happen to appear at a table set out with Ossetian pies, people ask me to tell their story and recipe. Well, the ancient Alans often used cheese, but more rarely beef, for the filling. Nowadays, we’ve got a wide variety of fillings, from potatoes to beetroot leaves. Each has its own name. Today, we’re going to cook the favorite of Ossetian men – with a beef filling, and which is named fydzhin.

Ingredients for three mid-sized pies

Dough

(it differs a little from the one with other fillings)

0.5 kg of plain flour
200 ml of warm water
1 teaspoon of salt

Filling

1 kg of beef
4 onions
4 cloves of garlic
bunch of fresh coriander (optional)
200 ml of warm water or meat broth
heaping tbsp. of salt
ground black and red peppers (the spicier the beef the better)

1. Sieve the flour into a bowl. Add the salt, easily stir in the water, then use your hands to gently pat and push together to form the dough. You can use a food processor, but I am too old-fashioned and agree with my granny who says that the dough needs to have a dialog with one’s hands.

2. When the dough is thick enough, wrap it in a towel and put in a warm place for about 30 minutes (grease the bowl to keep the dough from sticking).

3. Chop the beef, or mince it if you like.

4. Dice the onions, squash the garlic, chop the coriander (mine grows in the backyard), and add all together in a bowl with beef; then add salt and pepper, pour in the water (or broth) and stir. If the beef is lean, add a tablespoon of butter.

5. Divide the dough into three equal parts.

6. Divide each part into two unequal parts – the bigger one for the bottom of the pie, the smaller for the top.

7. Roll out the bottom (2-3 mm thick) on a flour-dusted surface so that it’s slightly bigger than your pie dish.

8. Roll out the top (2 mm thick) and fold it in four, cut holes so steam can escape.

9. Loosely roll the bottom around the rolling pin, and unroll it over the tin, gently easing it into the shape of the tin. Put in the filling.

10. Top the pie, crimping the edges to seal.

11. Patch up holes to avoid any drain (otherwise the pie will be spoiled), and trim the edges with the rolling pin.

12. Heat the oven to 270ºC, and then bake for 20 to 30 minutes until the dough is golden and the pie is piping hot.

13. Brush the cooked hot pie with butter. Enjoy!

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Each housewife has her own recipe for Ossetian pies, “by eye”, however, as with the recipes for most dishes. I’ll write you the one I’m trying to cook myself.

Dough recipe for Ossetian pies

Dry yeast – 2 teaspoons without top (make sure that they are fresh, otherwise the dough may not rise)
Sugar – 1 tablespoon
Flour – 2 tablespoons (I put without top)
Water – 100 ml warm water

Mix, wait for the appearance of bubbles / foam on the surface.

Flour – 4 Glass
Milk – 1 cup (warm)
Water – 200 ml (warm)
Salt – 1 teaspoon
Sunflower oil – 3 tablespoons

Pour the prepared dough into a bowl, add warm water and milk, salt, stir. After that, we begin to add flour, knead the dough. The recipe from which I make was written for ten minutes, about that much and kneaded, first with a spoon, then with my hands.

It turned out watery, sticky to the hands, the ball was not formed. At the end, add sunflower oil, mix, smooth (becomes smoother, does not stick to hands, but still very soft).

Cover with a towel, put in a warm place, wait until it doubles at least twice. After forty minutes, I slightly “kneaded” it again, that is, I shuffled it with my hands several times.

I don’t know what the problem is, but it started to approach me only after two or three hours, and very slowly. I put it to the battery, on the other hand, at a distance – a heater. And in the meantime the night had come. So the dough is in the refrigerator, and the pies are baked tomorrow, on Saturday morning.

Potatoes – 5 medium pieces
Onion – 1 large onion

The dough has risen a little more in the refrigerator. For the first three pies, I made the filling like this: I chopped the onion finely, fried it, added washed mushrooms (homemade from a jar) to it.

It was decided to make the second batch of homemade Ossetian pies with potatoes. I boiled mashed potatoes and mixed it with fried mushrooms and onions.

How to form an Ossetian pie

So, I took a large enough lump of dough and kneaded it in flour so that it became a little more dense, but remained soft. Then she rolled this ball on flour into a round cake of 20 centimeters in diameter.

She put a large ball of filling on it, then slowly began to collect the edges of the cake and lift them up, collecting a kind of bag.

Then she transferred the bag to a baking sheet or a frying pan (I put it in the oven in a frying pan, first sprinkle with flour) and began to level it so that it was thin, but the dough did not tear. I made a hole in the middle to let the air out.

Place in preheated oven for 20 minutes until golden brown. When it is ready – take it out, remove the excess flour and generously spread with butter. Put the next cake on top and also cover with oil. Stacked one-on-one pies will soak and become soft.

Everything! You can enjoy 😉 Pies are good both hot and cold, both with tea and as an appetizer for strong and not very strong drinks.

Since we don’t have a normal camera, we took a photo of the process on the site pirogi.su (thank you!). And since what is written does not quite match what is in the pictures, I will post photos of the process taken on the phone just in case. Quality, as you know, does not shine 😉

There’s an amazing Russian alternative to PIZZA!

What’s the best thing about pizza? If your answer is the delicious dough and plenty of cheese, then you’re going to love our recipe for Ossetian pies with cheese and potato filling.

Ossetian pies are centuries old. They are a festive and ritual dish of the Russian region of North Ossetia – Alania, which is located in the North Caucasus. They are round closed flatbreads with a variety of different fillings. Inside can be meat, vegetables or cheese. Each pie has its own name. A pie with cheese and potatoes is called kartofdgin.

There is a tradition of serving three flatbreads on the holiday table, which symbolise God, the sun (or sky) and the earth. But only two pies are served at funerals.

The thinner the pie and the more filling, the better it tastes. Therefore, the flatbread is made so that the amount of dough is roughly equal to the amount of filling.

Traditionally, Ossetian cheese, which is dense in texture and salty in taste, is used when making Ossetian pies. However, even in Russia, it is not always possible to find this cheese in the shops.

Alternatively, a mixture of pressed mozzarella and a type of feta cheese or suluguni is recommended. I used smoked scamorza – Italian cow milk cheese. The main thing is that the cheese should be solid (not watery) and salty.

The flatbread is made with yeast dough, baked in the oven and smeared liberally with butter after baking.

I didn’t compare these pies to pizza for nothing. Ossetian pies have become popular not only in Ossetia itself, but all over Russia. You can try them both in cafés and also find them in food delivery services. My Italian family greatly appreciated the soft flavoursome dough, the juicy filling and the crispy crust of Ossetian flatbread. You should try them, too!

Ingredients for 3 pies

Serves 4-6 persons as a side dish, or 3 persons as a main dish.

Flour – 400 g
Kefir – 320 ml
Butter – 40 g
Salt – ½ tsp
Dry yeast – 4 g
Sugar – 1 tbsp

Stuffing

Potatoes – 200 – 250 g
Cheese – 300 g
Butter – 30 g
Salt, pepper – to taste

1. Dissolve sugar and yeast in warm kefir, and add melted butter.

2. Sift flour and salt into the liquid mixture.

3. Knead with a mixer for about 15 minutes until the dough is smooth and elastic.

4. Cover the dough with wrap and leave it to rise in a warm place until it has doubled in size.

5. Shrink the dough, cover it and leave to rise again.

6. You can start working with the filling. Boil the potatoes, peel them, season with salt and butter and grind until smooth.

7. Add the finely-grated cheese.

8. Divide the homogeneous cheese-potato mixture into three equal parts.

9. After the dough has risen once more, settle it and place onto a floured work surface. Divide the dough into three equal parts.

10. Place the dough on a floured baking paper to form the cake. Form a small flapjack. Place a lump of filling in the middle.

11. Tie the edges on top.

12. Turn the ball over.

13. Gently flatten the dough into a flat flap, 1 to 1.5 cm. It is important not to tear the dough. Make a hole in the middle to allow steam to escape.

14. Bake the flatbread for about 15-20 minutes at 220º C. Brush the hot pie with butter.

15. Keep the pies under the cup while the other ones are being cooked.

16. Place the remaining two flatbreads on top.

17. Cut into 8 pieces and serve at once. Or leave the whole flatbread in one piece and eat when cooled. Enjoy!

Russian creamy potato cakes served with chanterelles and pickles – you’ll be speechless (RECIPE)

Those who were fortunate enough to visit Ossetia hadthe opportunity not only to appreciate the fabulous beauty of nature, but also to try a real Ossetian pie with beet tops. Such a pie always has the shape of a circle, outwardly resembling the sun. Baking is prepared with a variety of fillings, but almost always for cooking use a special Ossetian pickle cheese.

The most popular Ossetian dish

In the arsenal of Ossetian cuisine there is a largea number of varied and delicious dishes. But one of the most popular and favorite is the Ossetian pie with beet tops. Try it once, you will never forget its wonderful taste. Any festive table in Ossetia is always decorated with three pies. Why are they three, you ask? Everything is very simple. They symbolize the earth, the sky and the sun. That’s why they spread it in such numbers.

In this article we want to tell you how to bakea real Ossetian pie with a beet top. Having a detailed recipe, even the inexperienced mistress will cope with cooking. Once you have cooked the baked goods, you will certainly love this wonderful dish and will be able to cook it yourself using a variety of fillings. In large cities, you can order such pies, but not always they correspond to what they should be in reality. Anyone who has ever tried a real pie in Ossetia will never forget his amazing taste.

To assess the taste of Ossetian baking, we suggest preparing a beetroot cake with young leaves. They have that sourness that is needed for the filling.

Ingredients for a real pie with a tops

Three tablespoons of sugar.
200 ml of warm water.
Three tablespoons of flour.
A packet of dry yeast or 60 grams of live.

For the test:

A kilogram of flour.
Water or serum – 0.5 liters.
Margarine.
One egg.
A pinch of salt.
Three tablespoons of vegetable oil.

Young beet tops – 0,6 kg.
Dill – 100 g.
Green onions – 100 g.
Cheese brine (Ossetian) – 0,6-0,8 kg. If you do not have exactly this kind of cheese, then it can be replaced with suluguni, Adyghe or simple brynza.
Home-made sour cream.
Salt.
Bottled oil – 50 g.

Ossetian pie with beet tops

Cooking pie begins with the preparation of gumof the above components. We let her stand and increase in volume. Then we sift the flour (we need to take very high quality flour) and make a groove in it, pour some salt into it, break the egg, add vegetable oil and melted margarine. Also add half a liter of warm whey and mix soft dough.

In the preparation of Ossetian pies there are nospecial secrets, just the dough should be gently mixed, then the baking will be airy. You can also use the usual yeast dough for cooking. When it is already mixed up, put it in a dish, greased with vegetable oil, cover with a towel and give it several times to come up. If the dough was properly prepared, then it will certainly try to escape from the bowl.

Meanwhile we will prepare the filling. The beetroot for beans must be young. It must be washed, dried, stems removed and finely chopped. Then add crushed dill and green onions. We rub Osetian cheese and put it in a mixture of greens, adding sour cream and butter. The resulting stuffing is gently mixed, salt and pepper. In the dishes you will certainly have extra liquid from the cheese. It must be drained by tilting the basin. The filling will be incredibly juicy, so you can drain all the excess so that the pie does not flow.

A ready mix of greens and cheese should be divided intothree equal parts and each roll into a ball. Similarly, you need to do with the finished test. Each test bead should have a slightly larger volume than the filling. Now you can proceed to the formation of the pie. To do this, each part of the dough is pressed slightly from above, and then put the prepared mass in the groove. Next, pull the dough up, forming a bag, and tear it. The filling must be completely inside. The more it is, the more delicious are the Ossetian pies with the tops. Then they need to be turned over with trowels down and let it infuse for another ten minutes. After a while, the baking should be turned over again and begin to accurately distribute the filling to the edges. Gradually the pie will increase in diameter. After that, it can be transferred to a greased baking sheet. Ossetian pie with beet tops (photos are given in the article) has a very moist filling, so during the baking process it can leak, but there is nothing to worry about.

A baking tray with baking is put only inpreheated oven. After seven to eight minutes, the pan should be shaken. This is done so that the baking is not burnt. The cake is cooked until a ruddy-golden color is obtained. Ready-made pastry is transferred to a flat plate and is abundantly lubricated with melted butter, then covered with a basin and allowed to soak properly. Here is an Ossetian pie with beet tops and cheese ready.

Helpful Tips

To prepare good pies, you need to remember some of the nuances:

Pies need to be molded quickly enough and immediately sent them to the oven, as they have the property of leaking.
The manifestation of the highest skill is considered to bebaking, the dough is very thin, and the filling inside is very much. Getting such a pie is not so difficult when some skills of its preparation appear.
Ready-made pastry is perfectly preserved in the refrigerator (up to a week or more). With this pie is best covered with a towel.
Baking can be heated in a frying pan, in an ovenor microwave oven. If you do this on the stove, the pie should be sprinkled lightly with water and covered with a lid, and then heated over low heat. Such a simple way to keep pastries soft.

Ossetian Pie with Beetroots and Cottage Cheese

Vegetable oil – 4-5 tbsp. l.
Water (warm) – 200 ml.
Flour – 0,5 kg.
A pack of yeast (high-speed dry).
Cottage cheese – 260 g.
A teaspoon of salt.
Beetroot plant

Recipe for pie with cottage cheese and tops

For cooking, take flour of good qualitysift it, mixing it with fast-acting yeast. The resulting mixture is well mixed. When using this recipe, it is possible not to make gums, since fast-acting yeast itself reacts.

In the resulting mixture we make a deepening and pour inthere warm water and add a pinch of salt. And then mix the dough, which should not stick to your hands. To do this, it must be carefully kneaded, the process will take at least ten minutes. A properly made dough is one hundred percent success

The resulting bun is placed in a saucepan and coveredlinen towel. The dough should stand in a warm place, but without drafts, and come up. Its volumes should increase more than twofold. Then again, carefully knead it and send it back again (for thirty minutes).

Cooking stuffing for pie

While the dough is suitable, you can prepare yourselffillings. For her, you need to stock up on fresh home-made cottage cheese. It is better to take coarse-grained, rather than pasty, since during cooking, the pie can leak from the presence of excess liquid. Beet tops must first be thoroughly washed under water, then dried and finely chopped. Next, mix the greens with cottage cheese. You can also add other fragrant herbs, parsley and onions. The filling can be slightly salted and add pepper.

Assembling cake

Prepared dough should be divided into twoequal parts and each roll out into a layer, the thickness of which should be no more than half a centimeter. In the middle of the cake lay out the filling. Then pull the dough to the middle of the cake, leaving a small hole on top. It is necessary for air to escape during the baking process.

Then we transfer the resulting cake to parchmentand very gently knead it. Further, with the help of a rolling pin, it is possible to level the cake to a uniform thickness. With the test you need to work very carefully so that it does not tear. Of course, if you prepare a dish for the first time, then the task seems difficult enough, but gradually you will have certain skills that will allow you to cook an Ossetian pie with a beet topped with a lot of filling and very little dough. Such baking is considered the best. The cake is sent to a well-heated oven and baked for 20 minutes.

Once the cake blushes, you canto get. Ready pies smeared with butter, so they are well impregnated. On the table a dish is served, consisting of three cakes, which are laid one on top of the other.

Pie assembly technology features

The preparation of such a traditional Ossetiandishes from the tops, like a pie, requires from the owners some skills and abilities. Not for nothing that in Ossetia a good woman is considered a good mistress, who knows how to bake beautiful pies. It is for this reason that girls from childhood begin to learn the wisdom of cooking good baked goods.

To get a nice and delicious pie, littleknead good dough and make a delicious filling, you still need to be able to properly assemble it. And this is not a simple matter. Here you need practice and knowledge of some nuances.

To get a real cake, you needcarefully crumble the dough, then divide it into equal parts, from which to form the balls. Of course, every housewife makes baking as large as she likes. But to prepare an Ossetian pie, it is optimal to take as much dough as it fits in two women’s palms. With such a large amount of it, it’s easy to work, and cakes can be of a normal size.

Harvested balls of dough spread on the tableand stretch each of them with your hands, but you can also use a rolling pin. As a result, you should get peculiar circles. At the center of each lays more fillings. The real Ossetian pies contain a lot of stuffing and very little dough. Prepare a culinary masterpiece is not so simple. Dough from all sides must be collected in a bowl, gluing the edges in the center, but leaving a small hole. Protector should not be rude, but at the same time should hold well.

Further in the center of each cake is doneThe groove, from which the filling is gradually stretched to the edges. After this, the resulting pancake should be carefully gently laid down on a baking sheet with parchment and once again leveled its surface. Ossetian mistresses do this all very neatly with their fingers, not with a rolling pin. The pride of every woman is a pie, the thickness of which is the same from all sides. In doing so, you should try not to tear the pancake and at the same time not to spoil its shape, which should remain necessarily round. This is due to the fact that Ossetian pies are filled with a certain symbolism and centuries-old traditions of baking exactly such baking.

Another important point is the skillstretch the dough in such a way that the cake has the same thickness over the entire surface. Ideal is the cake, in which the ratio of filling and dough is exactly the same in all places. It is especially difficult to make such a pie with a beet top filling, it is very juicy, and therefore there is always a risk of soaking the product. Of course, it’s not easy to make such a pie, but this kind of magic can be done by real Ossetian mistresses.

There is another little nuance in cookingpirogue. On its surface must certainly be an opening that will not allow breaking through baking during cooking. Through the hole, the steam can safely reach the surface without damaging the integrity of the pancake. Prepare the pies at 200 degrees for fifteen or twenty minutes. After that, they are very rich in oiling their surfaces with butter. Serve on the table, as a rule, three pancakes, stacked on top of each other and cut into sectors, like a cake.

Instead of an afterword

In our article we cited cooking recipestraditional Ossetian pies with tops. We hope that our advice will help you to understand the mistresses in the nuances of cooking this wonderful dish and to please your relatives with amazingly delicious and fragrant food.

How to make a delicious Ossetian meat pie at home? TOP 4 recipes with photos. Tips and subtleties of cooking. Video recipes.

Ossetian meat pie recipes

Cooking tips and subtleties

The classic Ossetian pie is round, like a disk.
A real Ossetian pie is stuffed with ground beef or minced meat. Products are stewed with spices in a pan in sunflower oil.
Often the meat is supplemented with other products to taste. The most popular addition is cheese. Traditionally, Caucasian cheese of brine varieties is added to Ossetian pies: Adyghe, suluguni, feta cheese, Imeretian. It is cut into pieces or tinder on a coarse grater.
The main secret of cooking is more filling and less dough: for 500 g of dough you need at least 600 g of filling.
Only “live” yeast is needed for the Ossetian pie. It is they who give the lush dough.
The correct dough is moderately firm and very pliable. The steep dough will make the finished cake tough, and the thin dough will not work out.
Roll out the pie dough into a thin cake, while it should be fluffy.
Put the filling in the middle of the cake, collect the edges of the dough in the middle and turn the blank with the minced meat inside into a “knot”, which is rolled out with a rolling pin or kneaded by hands into a cake.
Classic products are baked in a traditional open oven at 300 ° C. But at home, pies are cooked in a conventional oven or in a frying pan on the stove..
There is a special form for baking Ossetian pie – fiddzhyn. Usually it is 24 cm in diameter and 4 cm in height. But it can be of a different size. And in its absence, the cake is cooked in the oven on a baking sheet or in a split form.
If the cake swells up strongly during cooking, pierce it with a toothpick in 4-5 places, otherwise the filling will climb out.
Pastries are served with a blazing heat, greased with butter on top to remove dryness. The pie is cut into 8 pieces and consumed only by hand.

Pie with meat and cabbage in a pan

If you have little time left, but you want to cook something tasty and satisfying, make an Ossetian pie with meat and cabbage in a pan. This, of course, is not a traditional pie, but it turns out to be very tasty too.

Caloric content per 100 g – 482 kcal.
Cooking time – 1 hour

Flour – 500 g
Butter – 25 g
Dry yeast – 10 g
White cabbage – 500 g
Water – 100 ml
Kefir – 150 ml
Vegetable oil – 50 ml
Meat – 700 g
Ground pepper – to taste
Salt – 0.5 tsp
Sugar – 0.5 tbsp
Cheese – 200 g

Cooking a pie with meat and cabbage in a pan

Pour kefir and water at room temperature into a bread maker. Add vegetable oil and butter, cut into pieces, also at room temperature. Then add flour, salt, sugar and yeast.
Switch the appliance on for yeast dough preparation. If you don’t have a bread maker, knead the dough by hand to keep it elastic and soft.
Divide the finished dough into 3-5 equal parts.
For the filling, boil the meat and twist it through a meat grinder.
Finely chop the white cabbage and fry in a pan in vegetable oil until tender.
Grate the cheese on a coarse grater and combine with twisted meat and fried cabbage. Season with salt and pepper. Mix everything well and divide the filling into parts equal to the number of dough parts.
Flatten each part of the dough into a round cake and place the meat filling on it.
Lift the edges of the flatbread and gather around the filling to make a bun, which you mash with your hands into a thin pie.
Heat a clean and dry frying pan and place the stuffed tortilla on it. Bake it until tender, covered over low heat.
Grease the finished Ossetian pie with meat and cabbage in a frying pan with butter and stack on top of each other.

Meat pie with kefir

Ossetian pie with meat on kefir turns out delicious and is eaten with pleasure. If you cook an Ossetian meat pie without kefir on ayran, then do not add soda to the dough.

Wheat flour – 400 g
Kefir – 220 ml
Soda – 3 g
Dry yeast – 2 tsp
Coarse salt – 1 tsp
Vegetable oil – 60 ml
Ground beef – 400 g
Bulb onions – 1 pc.
Cilantro – 1 bunch
Garlic – 3 cloves
Ground black pepper – to taste

Cooking meat pie with kefir

For the test, combine kefir at room temperature with soda, stir and wait until foam forms. Then add flour, salt and yeast and stir. Pour in vegetable oil and knead an elastic dough. Cover it with a towel or cling film and let sit for 40 minutes.
Divide the dough into 5 pieces, roll them into a ball, dust with flour and leave for 15 minutes. Then roll them into round cakes.
For the filling, season the minced meat with salt and ground pepper. Add finely chopped onions with cilantro and minced garlic.
Place the meat filling in the center of the dough and pinch the edges in the center. Then roll out the cake and make a hole in the center for steam to escape.
Send the Ossetian meat pie on kefir to bake in the oven at 200 ° C for 35-40 minutes.
Put the finished products in a pile on top of each other, each greasing with butter.

Yeast-free meat and cheese pie

The Ossetian pie with meat and cheese without yeast is very satisfying and will conquer all eaters with its unique taste. This recipe is simple because baked goods without yeast. Therefore, the cake is prepared very quickly.

Serum – 400 ml
Flour – 850 g
Salt – a pinch
Soda – 0.5 tsp
Minced pork and beef – 0.5 kg
Onions – 2 pcs.
Cheese – 200 g
Seasoning – to taste

Cooking an Ossetian pie with meat and cheese without yeast

Pour the room temperature serum into a saucepan and heat to 37 ° C. Add baking soda and stir. Bubbles immediately appear on the surface.
Add salt and sifted flour to the whey and knead into a soft dough.
Roll out half of the dough and place on a baking sheet.
Salt and pepper the minced meat and season to taste. Add finely chopped onions and grated cheese. Mix everything well.
Place the meat filling on a layer of dough laid out on a baking sheet and cover it with the second half of the rolled dough. Pinch the edges of the dough and make a few holes on top to let the steam out.
Put the cake in a preheated oven up to 180 ° С for 40 minutes.

Pie with meat and potatoes on the water

Despite the fact that the dough for the Ossetian pie with meat and potatoes is kneaded in water, it turns out to be tasty and satisfying. The dough itself is elastic, soft and easy to work with.

Wheat flour – 500 g
Water – 200 ml
Milk – 200 ml
Yeast – 2 tsp
Vegetable oil – 60 ml
Sugar – 1 tsp
Salt – 0.5 tsp
Minced beef – 600 g
Bulb onions – 1 pc.
Ossetian cheese – 100 g
Potatoes – 300 g
Cilantro – bunch

Cooking Ossetian pie with meat and potatoes on the water

For the dough, pour warm water and warm milk into a bowl. Add sugar, crush yeast and stir. Leave it in a warm place for 15 minutes to allow the mixture to rise.
Then add flour to it, pour in vegetable oil and knead a not very tight dough. Cover it with a towel and let sit for an hour.
For the filling, boil the potatoes, grate the Ossetian cheese, finely chop the cilantro and onions. Add ground beef to the food, salt to taste and stir.
Roll out the risen dough thinly and put the filling on the resulting cake. Raise the edges of the dough, connect in the center and knead the cake to make a thin pie.
Cut a few cuts on top to let the steam out and place the flatbread on a baking sheet.
Send the Ossetian pie with meat and potatoes in water to the lower level of the preheated oven to 200 ° C and bake for 10 minutes. Then lift the baking sheet to the top level and bake for another 5 minutes.
Lubricate the finished product with oil.