We bake Ossetian pies at home. Ossetian pies - recipe with photo

Hello, dear readers of the Culinary Diary!

Today I want to once again touch on the topic of Ossetian pies. Ossetian pies are such a thing, having tried once, you fall in love once and for all.

I tried to describe in detail the preparation of Ossetian pies using the example of very popular and common pies with cheese and potatoes.

A little later, they learned to bake an Ossetian meat pie ().

It differs in dough, method of preparation and serving.

But Ossetian pies baked not only with meat and cheese. Here we will talk about the main fillings for Ossetian pies today.

In addition, at the end of the article I will give a recipe for lean yeast dough for Ossetian pies. So, if you wish, you can bake a lean pie.

So, we recall the basic rules for making Ossetian pies:

• filling and dough should be the same (sometimes the filling is even more by weight than the dough)
• we form pies with our hands, evenly distributing the filling (look again here)
• Ossetian pies are a lot of toppings and a thin layer light yeast test. (Here in the video it is well shown how exactly Ossetian pies should be made. The video, though not mine, but I liked the clarity)

• the finished cake generously lubricate butter and cover for a few minutes to make the crust soft

Popular toppings for Ossetian pies:

1. Cheese Pie , it is called "Walibach". Filling - fresh pickled cheese, knead to homogeneous mass, salt if necessary.
2. Pie with potatoes and cheese - "Kartofgin". Filling - mashed potatoes and cheese, taken in a ratio of 1:1. Served with sour cream.
3. Meat pie- Fidgin. Unleavened dough, meat filling, better combination different types meat. In details -
4. Pie with cheese, beet leaves and herbs- "Saharajin"

Pies with this filling are very popular. The filling is a mixture of young beet leaves, green onions and dill with the addition of cheese, ground pepper and spices. To prepare the filling, wash the beet leaves, dry them and cut them thinly.
Green onions and dill are also finely chopped, mixed with young pickled cheese
(I will repeat once again and clarify, Ossetian cheese, pickled from whole milk.

You can replace it with feta cheese, Adyghe cheese. If there is no such cheese, you can replace it with a mixture of cottage cheese with hard cheese or even with processed cheese. Of course, the classic taste of a real Ossetian pie will be changed, but what you get will also have a very good taste.) The ratio of greens and cheese in the filling for our green pie will be approximately the same. Add salt and ground black pepper to taste. The pie comes out with a very rich taste, the combination of greens and cheese conquers all taste buds. I highly recommend serving it with a lot of sour cream.

Products (for 1 pie):

• Beetroot leaves - 150-200g
• Green onion - 50-70 g
• Dill (greens) - 30-40 g
• Cheese - 200 - 250 g
• Black pepper - 0.5 tsp
• Salt - to taste

5. Ossetian pie with cabbage - "Kabuskajin"

Stuffing for cabbage pie - plain White cabbage with the addition of fried onions, ground black and red pepper. I strongly advise you to add some ground nuts and basil greens to it - the taste will benefit a lot. In general, in all Ossetian pies with vegetable stuffing(in cabbage filling, pumpkin or bean filling), I always add my universal dressing.

This is an onion, finely chopped and fried in a decent amount of vegetable oil until pink, some ground nuts, black ground pepper, paprika and chaman (fenugreek). If these spices are not available or you do not like them, you can get by with one onion. Let's go back to cabbage stuffing. Its peculiarity is that the cabbage is shredded very thinly and is not subjected to preliminary heat treatment. At the same time, the taste of the pie differs from that, as if we had previously stewed the cabbage until soft.

Finely chop the cabbage, salt and rub with your hands. At the same time, the cabbage will settle and decrease in volume. Mix it with a dressing of onions, nuts and spices.

Products (for three pies):

6 . Ossetian pumpkin pie - "Nasjin"

The filling for the Ossetian pumpkin pie is pale, but delicious 🙂

Another Ossetian pie with vegetable filling. Here we also have just three pumpkins on a coarse grater and add dressing from stewed onions, spices and nuts. Pumpkin, of course, is better to take, bright orange. I didn’t have one, it was pale, but it tasted good. If the pumpkin is very juicy, you can squeeze it a little so that the filling does not turn out to be liquid. Such a cake is difficult to shape and may burst during baking.

Products (for three pies):

• Pumpkin - 1 kg
• Onion - 3 pieces
• Vegetable oil -120 ml
• Ground nuts - 50 g
• Black pepper - 0.5 tsp
• Paprika - 1 tsp
• Hot red pepper, chaman, basil - to taste and desire
• Salt - 1.5- tsp (to taste)

7. Ossetian bean pie - "Kadurjin"

Another filling for the Ossetian pie, which I really like. It's bean stuffing. The filling is also vegetable, quite suitable for lean pies. But, as you understand, the beans must first be prepared. We do it in the same way as when cooking lean roll from beans. (Details) Soak beans (preferably white) for several hours, rinse and boil until soft. We pass through a meat grinder or beat in a blender, add dressing from stewed onions, spices and nuts. Salt to taste. A pie with such a filling has a pronounced nutty flavor with a hint of spices and just melts in your mouth.

Products (for three pies):

• Beans (dry) - 1.5 cups
• Onions - 3-4 pcs
• Vegetable oil -120-150 ml
• Ground nuts - 50-100 g
• Black pepper - 0.5 tsp
• Paprika - 1 tsp
• Hot red pepper, chaman, basil - to taste and desire
• Salt - 1-1.5 tsp (to taste)

For lean pies, I advise you to make a proven and dearly loved yeast lean dough:

• Flour - 5.5 -6 cups of 250 ml volumes
• Dry yeast - 2 packets
• Warm water (or potato broth if using potato stuffing) - 0.5 l
• Refined vegetable oil - 1 cup
• Sugar - 3 tbsp. spoons
• Salt - 1 teaspoon.

Please note that this test contains an increased amount of yeast. The dough should be very, very soft. Mix very well and let rise once. This is very quick dough and very versatile for me. In fasting, I make pies and pizza (also lean with tofu cheese) from it, and even bagels with poppy seeds for tea.

This is such an excursion we have today into the world of delicious and different Ossetian pies.

Of course, Ossetian pies are also baked with other fillings. I met a lot of bakeries that make pies to order. The menu also includes pies with fish filling, and with chicken and mushrooms. There are sweet pies - with fruits and berries. Time does not stand still, and demand dictates supply. Simply, I talked about the fillings that I make myself. My Ossetian grandmother taught me the secrets of their preparation a long time ago, and I am happy and hope that they will be useful not only to me, I share with you.

Bon appetit and success in the kitchen!

Discussion: 8 comments

Step-by-step dough recipes for Ossetian pies on kefir with and without yeast, on soda, sour cream, milk, mayonnaise

2018-04-13 Marina Vykhodtseva

Grade
prescription

16642

Time
(min)

servings
(people)

In 100 grams ready meal

7 gr.

5 gr.

carbohydrates

42 gr.

231 kcal.

Option 1: Classic dough for Ossetian pies

According to this recipe, you will get three Ossetian pies of a standard size. It is in this quantity that they are served on the festive table. traditional dough on kefir, but with the addition of pressed yeast. Here they are replaced by a dry granular counterpart, as it is now more often sold in stores.

Ingredients

• 500 g flour;
• 250 g of kefir;
• 0.1 liters of water;
• 3 grams of salt;
• 2 tsp yeast;
• egg;
• 25 ml of oil;
• 10 grams of sugar.

Step-by-step recipe for Ossetian pie dough

Kefir should be at room temperature. Pour it into a large bowl, add slightly hot water, stir quickly. The result is a warm liquid that is optimal for yeast growth and development.

We throw salt and sugar into the egg, shake it, pour it into kefir, add yeast, stir. We achieve complete dissolution.

Add some flour to the bowl. While the mass is liquid, knead it with a whisk. Then we introduce a little more flour, begin to knead with our hands, gradually adding oil.

Add the remaining flour according to the recipe, knead the dough for at least another five minutes. During this time, it will become soft, homogeneous, add a few drops of oil to lubricate the surface and sides of the bowl. We send to the heat to rise. It is advisable to cover the top with a cloth.

After about 50-60 minutes, you need to check the dough. Since it is cooked on kefir, which contains acid, one full rise is enough. Then we put the mass on the table, divide it into three parts, sculpt Ossetian pies with any fillings.

If the house is cool, then to rise, you can remove the bowl of dough into the oven with the light on. If it is electric, it will speed up the heating process. Turn on the minimum temperature and open the door.

Option 2: A quick dough recipe for Ossetian pies

Kefir dough comes up quickly, sometimes 40 minutes is enough for this, but not always they are. If the deadlines are running out, then this one will help out fast option. The dough is again on kefir, but without yeast. The softness and porosity of the pies will be due to baking soda. We put kefir in heat, let it warm up or put it in a package in hot water, shake it occasionally.

Ingredients

• egg;
• 12 g of soda;
• 340 g of kefir;
• 8 grams of sugar;
• 3 three tablespoons of oil;
• a pound of flour

How to cook fast

We measure kefir according to the recipe, add soda, stir. AT ideal you need to set aside for a minute so that the reaction takes place, it will be easier to knead.

Salt the egg, combine with sugar, beat and pour into kefir. Alternatively, you can add it here. We stir, we immediately fall asleep half of the flour, continuing to wield with a spoon or whisks.

As soon as all the lumps disperse, we introduce the rest of the flour, knead with our hands, knead the butter at the end, and grease the cooked dough with it. Mnem to smoothness.

You can immediately start forming pies, but it is better to let the dough lie down for ten minutes. During this time, the gluten will swell, it will be easier to stretch and roll out, the cake will not shrink. Since the dough was lubricated with oil, you can not cover it with anything during the rest.

When replacing soda with a ripper, the amount must be increased to 20 grams, since it additionally contains acid. It is undesirable to pour the ripper into kefir, it works better when mixed with flour.

Option 3: Dough for Ossetian milk pies

This is also a yeast version of the test, but it is without fermented milk products. A simple and affordable option for which you can take whole milk of any fat content and even dilute it with a little water.

Ingredients

• 380 g of milk;
• 10 g yeast;
• 600 grams of flour;
• 25 grams of oil;
• egg;
• 25 grams of sugar.

How to cook

Add a couple of pinches of salt to the egg, pour prescription sugar. Since the dough is yeast, you cannot cook without it. Stir thoroughly, pour in warm milk, add yeast. Wait a couple of minutes until the grains swell.

Introduce flour, stir first with a spoon, then with your hands. After the mass becomes thick and looks like pie dough, add oil to it, mash for another minute.

Let the dough rise one full time (about 1.5 hours), press down, leave for another half hour. After that, you can sculpt Ossetian pies.

Ossetian pies come not only with salty minced meat, but also with sweet fillings. If the second option is being prepared, the amount of sand can be slightly increased.

Option 4: Dough for Ossetian pies on sour cream

Sour cream can be used with any fat content. She is in this recipe replaces two ingredients: milk (kefir), butter. This is a dough with an egg, take one small size.

Ingredients

• 200 g of water;
• 180 g sour cream;
• 2.5 tsp yeast;
• a spoonful of sugar (without a tubercle);
• one egg;
• 4 cups of flour with a slide;
• salt.

Step by step recipe

Mix warm water and yeast, add sugar and one slightly incomplete glass wheat flour. Leave the brew for half an hour.

Mix sour cream with half a spoonful of salt, add an egg, beat and transfer to a dough. Stir for a few seconds, add wheat flour.

As soon as it becomes more difficult to stir with a spoon, take it out, add more flour, dip your hands. Cooking plain dough, How on fried pies adjust the amount of flour yourself.

We remove the dough to approach, you can grease with a small amount of oil, as in previous recipes. But you still need to cover the bowl, this will save you from drafts. Wait for one, but a good rise (a couple of hours).

If there is milk at home, then it can be used instead of ode. But in no case should you add whey. Due to the high acidity of the main ingredients, the yeast can die.

Option 5: Dough for Ossetian pies in sour milk without yeast and eggs

The cheapest and easiest dough recipe that makes amazing Ossetian pies. It is advisable to take a good spoiled milk or curdled milk, which has already managed to sit down and thicken.

Ingredients

• 330 ml of sour milk;
• 8 grams of soda;
• 550 grams of flour;
• 4 grams of salt;
• 30 ml of oil.

How to cook

Mix sour milk and soda, salt. Wait for dissolution. As soon as the mass stops foaming, add half the oil. You can throw a couple of pinches of sugar into the dough, sand will improve the taste and color of finished Ossetian pies.

Enter the flour, at the end of the kneading, add the remaining butter. Thoroughly mash, achieving a uniform mass. You can take vegetable oil for such a dough or melt a little butter, margarine is also suitable.

The kneaded dough does not need to stand for a long time, but it is better to let it lie in the bag for a quarter of an hour, this will increase its elasticity. As soon as you can prepare the filling.

This option is good because you can cook and knead everything in advance and even in the evening. In the refrigerator, this dough can be stored for a day. It may only thin slightly, become softer, but everything can be corrected with a little flour when forming the pies.

Option 6: Dough for Ossetian pies with mayonnaise and water

Another simple yeast version of the dough for Ossetian pies. He will help out if there are no dairy products at all at home, but a pack of mayonnaise has stagnated in the refrigerator. Such a dough will need to stand for about two hours to make it airy and soft. The recipe contains an egg, but you can knead it without it.

Ingredients

• 0.15 kg of mayonnaise;
• 0.15 l of water;
• 11 grams of yeast;
• 4 tbsp. (about 600 grams) flour;
• 15 grams of sugar;
• 15 grams of oil;
• small egg;
• 0.5 tsp salt.

How to cook

Combine the egg and mayonnaise, add salt, beat with a fork. Add yeast and sugar to warm water, stir, leave for ten minutes, then mix with mayonnaise.

Add flour to the bulk. Knead the usual dough, at the end add a spoonful of butter, with which knead until smooth.

Cover, put away for a couple of hours in a warm place or just put on a saucepan with hot water, you can slightly warm it up every half hour, but in no case boil it, otherwise the dough will cook.

Let the dough rise well once, then divide into three (for three pies) pieces, leave for another twenty minutes so that the lumps come up on the table. After that, you can start molding the pies.

You can take the sauce in half with sour cream or cream, but we adjust the amount of flour on our own, it will greatly depend on the density of the main ingredients.

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

By the way, Ossetian pies come in both round and triangular shapes. A few centuries ago, these pies were made exclusively from unleavened dough. At present, there are much more recipes for Ossetian pies, as many hostesses have adapted classic recipe for home cooking. And more and more often, recipes for Ossetian pies are found from yeast dough.

A variety of fillings are added to Ossetian pies: meat, cheese, potatoes, cabbage, beans, mushrooms, wild garlic and even cherries.

For homemade Ossetian pies, according to an adapted recipe, we will prepare two fillings from meat and potatoes. We will prepare the dough ourselves simple recipe. By the way, you can choose a dough recipe for Ossetian pies to your liking (see recipes below).

Ingredients:

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

dough:

Milk - 250 ml

Oil - 50.0 ml (2-3 tablespoons)

Yeast - 9.0 g

Flour - 600 g

Salt - 1 tsp without a slide

Sugar - 1 tbsp. l.

Butter - 100 g (for greasing the top of the pie)

meat filling:

Meat (beef + pork, 2/1) - 350.0 g

Onion - 1 piece

Spices: salt, ground black pepper

potato stuffing:

Potatoes - 3-4 pieces of medium size

Cheese - 100 grams

Greens (dill, green onion, parsley) - 10 grams

Salt

How to cook Ossetian pies

1. Put sugar, yeast, salt into warm milk, pour in oil. Add 4/5 flour to the mixture and knead a moderately dense dough. For an hour and a half, put the dough in a warm place.
2. Boil the peeled potatoes in salted water. Remove from water, mash with a crush, add herbs and chopped cheese. To mix everything.
3. For meat filling meat and onions must be passed through a meat grinder, installing a grate with large holes on it. Everything can be cut with a knife. Salt and pepper the meat filling to taste.

4. When the dough and fillings are ready, you can start forming round Ossetian pies.
5. Divide the dough into five parts.
6. Roll out cakes from each part.

7. Put the filling.

8. Pinch the edges.

9. Turn seam down and roll out as thin as possible.

10. Bake pies in the oven for 25 minutes.
Put a piece of butter on each Ossetian pie.

Delicious Ossetian pies are ready

Enjoy your meal!

Ossetian pies recipes

Ossetian pie is a real hearty meal of the inhabitants of Ossetia, fully revealing the culinary abilities of the hostess who prepared this dish. It is believed that how experienced the hostess depends on the thickness of the dough layer. The thinner the layer, the more agile the hostess, the thicker, the younger and more inexperienced.

Ossetian pie is a thin layer of dough, inside of which you can find quite a lot of stuffing, covered with the same layer of dough on top. Stuffing, meat, cabbage, cheese, mushrooms, cherries, potatoes and even beet tops, which does not protrude from the dough, it is neatly hidden, and makes the dish juicy, rich and very tasty.

Ossetian pie recipe with cheese

Dough:

• Warm water - 1 cup.
• Yeast (dry) - 1 teaspoon.
• Flour - 300 grams.
• Sand sugar - 1 teaspoon.
• Salt - half a teaspoon.
• Vegetable oil - 3-4 tablespoons.

Filling:

• Fat cottage cheese - 150 grams.
• Cheese - 150 grams.
• Goat cheese - 150 grams.
• Parsley and green onions - half a bunch each.

Dissolve yeast, salt, add sugar. Then sifted flour, mix, add oil. Mix well until a homogeneous and elastic dough, leave for an hour in a warm place.

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

Ossetian pie recipe with meat

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

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

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

Ossetian pie recipe with potatoes

Filling:

• Potato - 0.5 kilograms.
• Cheese "Ossetian", you can use Brynza - 0.5 kilograms.
• Butter - 80 grams.

Dough:

• Water - 1 glass.
• Flour - 800 grams.
• Yeast (dry) - 5 grams.
• Milk - 280 grams.
• Vegetable oil - 5 tablespoons.

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

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

Ossetian pie recipe with herbs

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

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

Ossetian pie recipe on kefir

Kefir dough:

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

Filling:

• Green onions - 1 bunch.
• Mushrooms - 400 grams.
• Egg - 2 pieces.
• Goat cheese - 300 grams.

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

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

Ossetian pie classic recipe

Dough:

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

Filling (Tsakharajyn - Ossetian pie with beet tops):

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

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

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

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

1. Prepare the dough in the sponge method.
Pour warm milk (temperature ~30-35°C) into a cup and dissolve 1 teaspoon of sugar in milk.
Crumble the yeast into the milk and mix well so that the yeast is completely dissolved.
Put the dough for ~ 10-15 minutes in a warm place - during this time the dough should rise with a "cap".
Pour the risen brew into a large bowl.
Add kefir, sour cream, egg (products must be room temperature), a pinch of salt.
Mix everything well.
Gradually adding flour, and lubricating hands with vegetable oil, knead the dough.

* The dough is viscous, it is not very convenient to knead it. But when it fits, it becomes soft and obedient.

Cover the dough with a clean cotton towel or tighten the bowl cling film and remove to approach in a warm place for ~ 1-1.5 hours.
In the meantime, prepare the fillings. We grate the cheese, chop the greens, chop the cabbage and fry in vegetable oil.

2. When the dough comes up, you need to knead it and knead a little (~ 1-2 minutes).
Divide the dough into 3 equal parts

3. Put one part of the dough on a table dusted with flour and knead it slightly to make a cake (the cake does not need to be made thin, otherwise the dough will tear).
Put 1/3 of the filling in the middle of the cake (it is better not to distribute the filling over the cake, but spread it in a small slide).
Bring the edges of the cake to the center and pinch well. The filling should be inside the cake.

4. Dust the cake with plenty of flour.
Gently knead the cake from the center to the edges.
To form Ossetian pies, it is very convenient to use 2 round wooden boards. On one board, dusted with flour, a cake with filling is placed and gently kneaded from the center to the edges. Then the cake is covered with a second round board and carefully turned over so that the board that was on top is at the bottom, and the cake is turned over accordingly. Now we remove the top board, dust the cake with flour and knead again from the center to the edges. Thus, you can turn the cake over several times until you get a cake of the desired size. The cake is kneaded quite thinly, its diameter is about 30-40 cm.

5. Make a few cuts on the surface of the cake to release steam, being careful not to cut through the cake. Usually incisions are made in the form of a pattern.
Thus, prepare the remaining 2 pies, dividing the dough and filling equally.
Place an empty baking sheet in an oven heated to ~230°C and let it warm up well.

Today I prepared for you real recipe Ossetian pies. I really want to treat you to this amazing dish.

If you had the good fortune to visit Ossetia, you could not only appreciate the fabulous beauty of those places, but also fall in love with Ossetian pies forever. I was lucky a little more, because I was born there, and I know all the secrets of making real pies.

Ossetian pie is thinly rolled closed pie With various fillings inside. It cannot be said that it is with one filling that the pie is the most delicious. Each pie is delicious in its own way, but almost every filling uses Ossetian pickled cheese.

Ossetian cuisine is very diverse delicious dishes. One of the most popular and famous are Ossetian pies loved by many. Having tried them once, you will definitely never forget their taste. For any festive table you will definitely see the traditional three pies. Why three, you ask? Three pies are served on a platter for the holidays. They symbolize the sky, the sun and the earth, which is why they are laid out in three pieces. For sad events or dates, pies are laid out two pieces per dish. So, better bake an odd number of pies and let the occasion always be only festive.

And the fact that you bake them, do not even doubt it. My detailed recipe Ossetian pies will help you cope perfectly. It remains only to decide on the filling and you can proceed. Well, if you have tried or seen real pies. In many large cities today you can order Ossetian pies. Moscow especially loves them, where this service is very popular. You can order Ossetian pies by phone, after which you will have to wait happily and not worry about anything. Ossetian pies delivery is another convenient service, thanks to which pies will reach you very quickly.

Culinary programs also vied with each other to offer a wide variety of options for both pies and dough for Ossetian pies. Sometimes recipes come across just fantastic, having nothing to do with the real recipe. Quite recently, I had the good fortune to watch such a program in which the guest was in Ossetia and ate a pie with young beet leaves and cheese. In the studio, she tried to cook it and teach others. What she cooked was not even remotely similar to the pie that she could taste in Ossetia. The dough for Ossetian pies was not clear from what, and you will not find fillings like hers in any self-respecting Ossetian family. I understand that sometimes you can replace one product with another and the taste will not suffer from this. But when a pie is prepared with young beet leaves, and they are replaced with spinach, lettuce and parsley, and they announce to the whole country that this is the Ossetian pie, then this is already too much.

Perhaps the resulting pie was also delicious, but this is not an Ossetian pie, but a pie with a different name. In order for you to appreciate the beauty of the pie with young beet leaves, then we will cook it today. Moreover, in the gardens now there are just beets with young tender leaves, ideal for our pie. Young beet tops have a slight sourness, which is what we need in the filling. If beet leaves are a problem, then substitute them for chard, not spinach.

Fillings for Ossetian pies (and, accordingly, pies) are:

• Ossetian pies with potatoes and cheese;
• Ossetian pies with meat;
• Ossetian pie with cheese;
• Ossetian pie with cabbage;
• Pie with pumpkin;
• With beans;
• Unusual but amazing tasty pie with young beet leaves, cheese and herbs.

A real recipe for Ossetian pies with beet leaves and cheese, products:

• Warm boiled water -200 ml;
• Sugar - 3 tablespoons;
• Dry yeast - 1 sachet (9-11 g), wet (live) - 60 grams;
• Flour - 3 tbsp.
• in addition to the dough, add;

• Flour -1000 grams;
• Serum or water - 450-500 ml
• Salt - a pinch;
• Margarine - 120 grams;
• Egg - 1 pc.;
• Vegetable oil - 3 tbsp.

Filling (for three pies):

• Young beet leaves - 600 grams;
• Green onions -100 grams;
• Dill - 100 grams
• Ossetian pickled cheese - 600 - 800 grams, can be replaced with feta cheese, Adyghe cheese, suluguni;
• Ghee - 50 grams;
• Homemade sour cream - 100 grams;
• Salt - to taste.

Recipe for Ossetian pies with beet tops:

1. From the listed ingredients, put the dough, cover with a towel and let it increase in volume.
2. Sift the flour into a large bowl (take flour that has been tested, of good quality, so that the dough does not float). Make a recess in the flour, pour salt into it, break one egg, pour in the melted margarine, and vegetable oil. Add about half a liter warm water or whey and knead a soft (important!) dough. The dough for Ossetian pies does not contain any special secrets. Like any dough of this type, it must be gently kneaded, then the pies will be soft and airy. If desired, you can make the usual yeast dough - water, flour, salt and yeast, most importantly, knead it gently.
3. Lubricate the bowl with vegetable oil, put the dough in it, cover and let rise twice. If the dough for Ossetian pies is kneaded correctly, it will try to escape from the bowl both times.
4. During this time, prepare the filling. Beet leaves need to be washed, dried, cut off the stems and finely chopped. Add finely chopped green onion and dill.
   Grate into greens Ossetian cheese, add butter, sour cream and mix the stuffing. Season with salt to taste and tilt the plate of filling slightly to allow excess liquid to drain from the cheese. The filling will be very juicy, and in order for the cake not to leak, all excess liquid must be squeezed out, this is important. The filling is ready, divide it into three parts and roll three balls out of it.
   Each ball should be slightly smaller than the dough ball.
   This dough for Ossetian pies is suitable for any filling, not just beetroot. But Ossetian meat pies are usually made from kefir dough, so tastier.
5. For the third time, divide the dough into three equal parts. Knead it a little, flatten it with your hands.
   Place a ball of stuffing in the center of each slightly flattened tortilla. Now grab the edge of the dough with one hand and collect it in a bag, helping with the other hand.
   The filling will be inside, and pinch the top of the dough. The more toppings in the dough, the tastier the pies.
   
6. Turn them over with a pinch down, and leave the balls with the dough and filling to lie down for another 10 minutes.
   
7. Turn over and begin to gently spread the filling to the edges of the pie with the palm of your hand.
   Gradually, the cake will stretch, after which it must be transferred to a baking sheet sprinkled with flour. On it you can stretch the cake a little more.
   Keep in mind that this type of filling is wet and the cake may leak. Watch a video of Ossetian pies on the Internet, how to stretch Ossetian pies, if someone is not very clear.
8. We send the pies to the preheated oven. After 5-7 minutes, shake the baking sheet with the cake so that it does not stick to the surface. Bake until golden brown.
   
9. Transfer to a flat plate and generously brush with melted butter with a brush. Cover the cake plate with a large bowl to soften the cake.
10. Bake the other two in the same way, because the recipe for Ossetian pies is universal. The stuffing with beet leaves is very tasty, but requires certain skills. For the first time, you can cook Ossetian pies with cheese and potatoes. Chop hot potatoes and set aside. Grate Ossetian cheese (brynza, suluguni) into it, salt and pepper. This filling is drier and the cake will definitely not tear.
11. The main secrets of delicious pies:

• softly kneaded dough;
• equal amount of dough and filling;
• generous impregnation finished products ghee;
• cover the pies with a bowl for 30 minutes.

Now you know that you can order Ossetian pies if you have such a service in your city. Ossetian pies, the delivery of which is included in the same price, will certainly fall in love with you. And you can cook them at home, because my recipe for Ossetian pies is especially for you.

Looking forward to your feedback in the comments. Did your pies turn out, what questions arose during the cooking process? I will gladly answer you. Share the recipe with your friends, click on the social media buttons. Let them try this yummy.

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A real recipe for delicious Ossetian pies. With all the secrets and details