Ossetian pies recipes with kefir without eggs. Pies recipes, Ossetian pie with different fillings, kefir pie

Ossetian pies

And that's true - they are amazing. Pies are baked for any occasion: for weddings, on holidays, on weekdays and for funerals. There is also a special serving tradition: for holidays there should be three pies on the plate, and for funerals - two.

Pies are baked with different fillings and they have different names: saccharine

- pies with cheese and beet tops,
fytchiny
- with meat,
ualibakhy
- with cheese.

RECIPE FOR OSSETIAN PIES

NECESSARY:

For the test:

250 ml sour milk (kefir, whey) 50 ml milk for dough * 1-2 tsp. dry yeast (or for 500 g of flour) 1 egg 2 tbsp. l. sour cream 1 tsp. sugar Pinch of salt** 4-4.5 cups (about 500 g) flour

3 tbsp. l. melted butter, for coating pies

* The total liquid should be 300 ml per 500 g of flour. For example, there may be 200 ml of kefir and 100 ml of milk. ** A little salt, because... cheese is usually salty.

BY THE WAY:

All products should be at room temperature, milk should be warm.

For filling:

Fytchin:

700 g minced beef (fatty meat is better) 1 large onion 2-3 cloves garlic Salt, pepper, hot pepper - to taste

Saharajin:

500 g Ossetian cheese (as a last resort, half Suluguni with Adyghe cheese) 2 large bunches of beet tops

BY THE WAY:

if the cheese is very salty, soak overnight in milk.

Ingredients for Ossetian kefir pie

wheat flour – 400 g;
kefir – 250 ml;
sugar – 1 tbsp. l;
salt – ½ tsp;
vegetable oil – 1 tbsp. l;
butter – 20 g;
soda – 1 tsp.

boiled potatoes – 200 g;
cottage cheese – 200 g;
greens – 30 g;
salt – ½ tsp.

HOW TO COOK:

Dough

Place the dough. Mix 1/4 tbsp. warm milk, 1 tsp. sugar, 2 tsp. flour, yeast. Let rise for 10-15 minutes, or until the dough foams.

Sift flour into a bowl, pour in yeast, add kefir at room temperature, egg, sour cream, salt.

Stir until smooth. Let rise for 1-1.5 hours, or until the dough has doubled in size. While the dough is rising, make the filling.

Meat filling (Fytchiny):

Grind the meat in a meat grinder along with onions, hot peppers, and garlic.

Then add salt and ground black pepper. The minced meat should be soft - not hard; to do this, dilute it with broth or just water.

Cheese and beet filling (

Saharajin):

Finely chop or grate the cheese (can be passed through a meat grinder).

Wash the beet tops, chop finely and mix with cheese.

BY THE WAY:

for those who don’t like fatty meat, you can take lean meat and add melted butter to the minced meat. For taste, you can also add 1 clove of garlic, pre-fried, and a few sprigs of cilantro.

Preparing the pie:

Heat the oven to 200°C.

Lightly press down the dough ball. Place a ball of filling on it and pull the dough from all sides onto this ball, connect at the top and pinch.

Using your hands, knead the resulting ball into a pancake, make a hole in the middle and bake until browned, about 20 minutes.

Make the next pie while the first one is baking.

Remove the finished pie, transfer it to a dish and immediately grease with melted butter and cover with a bowl larger in diameter than the dish with the pie. The second pie is placed on top of the first and so on.

Ossetian pies

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

* The dough turns out viscous and is not very convenient to knead. But when he approaches, he becomes soft and obedient.

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

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

3. Place one part of the dough on a table dusted with flour and knead lightly to form a flat cake (do not make the flat cake thin, otherwise the dough will tear). Place 1/3 of the filling in the middle of the flatbread (it is better not to distribute the filling over the flatbread, but to place it in a small mound). Gather the edges of the flatbread towards the center and pinch well. The filling should be inside the cake.

4. Dust the flatbread 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. A flatbread with filling is placed on one board dusted with flour 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 remove the top board, dust the flatbread with flour and knead again from the center to the edges. This way, you can turn the cake several times until you get the desired size cake. The flatbread is kneaded quite thinly, its diameter is about 30-40 cm.

5. Make several cuts on the surface of the pie to allow steam to escape, being careful not to cut through the pie. Usually the cuts are made in the form of some kind of pattern. Thus, prepare the remaining 2 pies, dividing the dough and filling equally. Place the empty baking sheet in the oven, heated to ~230°C and let it warm up well.

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

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

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

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

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

Cooking in a bread machine

If you have a bread machine in your kitchen, the process of preparing dough is greatly simplified.

In 700 g of warm milk, pour 1.5 tablespoons of melted butter, 1 egg, add 1 tsp. Add yeast and sugar and add salt to taste.
Mix everything. Pour the resulting mixture into the bread machine container. Pour in 1 kg of flour, well sifted in advance.
Set the “dough” mode and after 1 hour and 20 minutes. the dough is ready.
Next, according to the familiar procedure, divide the entire dough into 3 parts. We knead each bun with our hands into thin sheets, add the filling, pinch the pie and flatten it into a thin pie.
Punch a hole and sprinkle with flour. Place the pie pan in the preheated oven and wait until done.

Video shows dough for Ossetian pies in a bread maker:

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Step 1: prepare the flour for kneading.

First of all, take a sieve with a fine mesh and sift through it into a deep bowl the amount of flour needed for kneading, preferably of the highest grade. This process helps to get rid of debris, which very often ends up in bags with this ingredient, and also loosens it and dries it, which significantly improves the quality of the finished baked goods.

Step 2: prepare the dough.

After this, pour half of the sifted wheat flour into a deep bowl, add dry granulated yeast, kefir, salt and sugar to one of the parts. Loosen everything with a tablespoon until smooth, cover with a kitchen towel and put in a warm place for 1 hour
, let the dough rise.

Step 3: prepare and infuse the dough.

After the required time, pour the remaining sifted wheat flour into the brewed and expanded dough, pour in vegetable oil, purified water at room temperature, and also add a shelled chicken egg.
With clean hands, knead into a soft, elastic and non-sticky dough.

Roll it into a sausage, use a metal spatula to divide it into 3 equal parts, form each into a ball, place them on a table dusted with a spoon of flour, cover with the same towel and leave alone for 30 minutes.

Step 4: prepare the potatoes.

Without wasting a minute, use a kitchen knife to remove the skins from the potatoes. We rinse it and dry it with paper kitchen towels. Then we put it on a cutting board, cut it into small slices of arbitrary shape ranging from 2 to 2.5 centimeters in size and move them into a deep pan.

Step 5: Boil the potatoes.

Then fill the potatoes with purified water, so that it is 4–5 centimeters above its level, and put it on medium heat. After boiling, cook this ingredient, without adding salt, until fully cooked for 20–25 minutes
, periodically skimming off the white foam with a slotted spoon. The cooking time may vary depending on the variety, type, and cutting size of the vegetable.

As soon as the potatoes become soft, use a clean towel to remove the pan from the stove, drain all the hot liquid and mash the vegetable pieces with a masher to a puree, which we immediately set to cool near the slightly open window.

Step 6: prepare the cheese.

Next, take a piece of fresh cheese; if it is soft, knead it into small pieces with a fork or with your hands. If the cheese, as in our version, is harder, then chop it on a coarse or medium grater directly into a deep bowl.

Step 7: prepare the filling.

After 10-15 minutes
, add the warm potatoes to the shredded cheese and mix them thoroughly with a tablespoon until smooth - the filling is ready! There is no need to salt it, sour-salty-milk cheese will add the necessary flavor!

Step 8: form an Ossetian kefir pie.

Now turn on and preheat the oven to 180 degrees Celsius
.
Then, through a sieve, sprinkle the countertop with a thin layer of flour and place on it one piece of the dough that has risen in 30 minutes
.

Knead it with your palms in the form of a circle and place 1/3 of the potato filling, as well as feta cheese, in the middle of the flatbread.

Connect the edges of the layer, lifting them up and pinching them. Then we roll out the resulting product with a rolling pin so that its diameter increases to 30–40 centimeters

This is a rather complicated process, the main thing is that the semi-finished flour product does not tear, so we act slowly and very gently! In the center of the resulting still raw pie, make a small puncture with a knife or fork and use the same method to form the remaining two of the remaining products.

Step 9: bake Ossetian kefir pie.

Then we choose dishes for baking; you can cover a baking sheet with baking paper or parchment, or use special flat boards for baking pizza. We crush them with a thin layer of flour and, using the same rolling pin, transfer the pies to the surface of this dish. Then we send them to the oven preheated to the desired temperature for 20 minutes
, this can be done one at a time or cooked all at once if the volume of the oven allows.

After the pies are baked, we put oven mitts on our hands, move them to cutting boards previously placed on the countertop, and grease the surface of each with a generous portion of butter.

Cool the resulting products slightly, transfer them to a large flat dish, laying one on an arc, and serve them at the table.

Step 10: serve Ossetian kefir pie.

Ossetian kefir pie is served warm, pre-greased with butter.
The resulting rather thick flatbread is divided into 4–8 serving pieces with a knife, placed on plates and served. They are good both on their own and as an accompaniment to soups, as well as main hot dishes. It is also pleasant to savor them with sour cream, cream or vegetable sauces. Enjoy delicious food! Bon appetit!

If desired, you can add fresh finely chopped dill, parsley, cilantro, basil, green onions and even chopped beet tops to the filling;

If the cheese is fresh, then it is better to season the filling with salt. It can also be supplemented with any spices that are used to prepare meat or vegetable dishes, for example, all types of ground pepper and dried herbs;

Very often, instead of vegetable oil, melted butter is poured into the dough.

Pies recipes, Ossetian pie with different fillings, kefir pie.

Pies are not complicated baked goods, and the components of the pies are always on hand. Appetizing and delicious pies prepared according to home recipes

They will always please both home and guests. The article gives recipes for Ossetian pie and various others.

1. Ossetian pie
with cheese filling
The name of Ossetian pies may vary depending on the filling.

For the filling: 600 g of cheese or 6 processed cheeses of the “Orbita” type, 5 potatoes, butter for greasing For the dough: 500 g flour, 250 ml of kefir or curdled milk, 1 packet of Saf-Moment yeast, 1 tsp sugar. , water 100 ml, 1.5 tbsp. l. vegetable oil, 1 egg. Cooking recipe: 1. Sift the flour. Mix half with yeast, sugar and kefir. Stir, cover and leave for 1 hour. Add the remaining flour, water, vegetable oil and egg. Knead the dough, divide it into 3 parts, roll each part into a ball. Cover and let stand for another 30 minutes. 2. Peel the potatoes, boil until tender without adding salt, crush into puree. Cut the cheese or cheese into small pieces, grind in a blender or meat grinder. 3. Add cheese to warm mashed potatoes, mix thoroughly. 4. Using your hands, knead each dough ball into a small circle. Place 1/3 of the filling in the center of each circle and form a ball again. 5. Stretch the filled balls with your hands into fairly large flat disks. Make a puncture in the center of each. 6. Preheat the oven to 180°C. Cover the baking tray with a sheet of baking paper and place one pie on it. Bake each pie for 20 minutes. Grease the finished pies with butter and stack on top of each other. Serve warm.

2.Ossetian pie with herbs

The pies are really very simple. So, sift the flour, add dry yeast, 2 eggs, knead the dough, adding warm milk in a thin stream. The dough should be homogeneous and soft. Leave the dough for a couple of hours in a warm place. Now the filling: I really like Chanakh or Ossetian cheese, grind the cheese in a meat grinder and add finely chopped greens, onions, beet tops (variations with other greens are possible), mix. Our dough has already risen, roll it out in a not very thin layer (7 millimeters), put the filling in the center (in a ball), pinch the edges of the dough in the center of the pie and roll it out. We put our pie on a dry (!), floured frying pan and put this delight on the fire, or in the oven (then you need to immediately poke a hole in the center of the pie so that it does not swell). Don't make the fire very high; you can fry it in oil. You need as much flour and other ingredients as you eat the pies (be sure to sift it). Three hearty flatbreads required 4 cups of flour, 5 eggs, 700 g of milk, a pack of dry yeast (11 g), the dough should be elastic.

3.Ossetian kefir pie

Dough for 3 pies. First, take a glass of warm water or milk. Stir in it 3 teaspoons of dry yeast Saf-Moment, add 2 teaspoons of sugar and 7 teaspoons of flour. Let's leave it to come up. If the yeast is fresh, then after a few minutes it will begin to foam, and soon the volume of the mass will almost double.

At this stage, you need to mix in a larger container (for example, in a saucepan) 1 glass of warm kefir, 1 egg, a pinch of salt, 2 tablespoons of sour cream, 30 grams of melted butter and suitable yeast. Add 4-5 cups of flour and mix until smooth, the dough should not be too thick. Cover the pan with a lid and leave to rise.

Let's prepare the filling. Making mashed potatoes. 5 medium potatoes per pie. To the puree add 1 raw egg and 300-400 grams of white homemade cheese (such as Adyghe or feta cheese), grated on a fine grater.

Ground black pepper, chopped dill, and salt are added to the filling to taste.

After about an hour, when the dough has increased in volume, you can make pies. To do this, we divide the entire volume into three parts for three pies.

Roll each part into a ball, slightly flatten it, and place the filling, formed into a ball, in the middle of the flatbread. Then we lift the edges of the cake and pinch it on top. We begin to carefully flatten the resulting ball in the dough until we get a pancake about 1-1.5 cm thick. The main thing is that the dough does not tear.

Bake the pie in the oven over low heat until browned. The finished product is greased with a piece of butter on top and covered with a lid. It should stand under the lid for about 40 minutes - this way the dough will be softer, soaked in oil.

4.Ossetian meat pie

Dough: flour-230 g eggs-1 pc. 1-1.5 glasses of water

Minced meat: meat, beef - 320 g, onion - 30 g, garlic - 3-4 cloves, pepper, salt to taste

Sift 1st or highest grade wheat flour, make a hole in the middle, pour in water with pre-dissolved salt, beat in an egg, add soda and salt to the tip of a knife and knead a not very stiff dough. Let the dough rest for 20-30 minutes. Mash it some more before cutting. Divide into 2 unequal parts, keeping in mind that the bottom layer cake should be larger and thicker.

Roll out the bottom cake to a thickness of 0.5 cm and place on a greased frying pan. Then place the minced meat evenly throughout the frying pan, roll out the second top cake to a thickness of 0.2-0.3 cm. Make shaped cuts in the middle of the top cake. Then cover the pan with this flatbread and run a rolling pin along the edges of the pan, cutting off the dough from the edges. Seal the edges to prevent juice from leaking out during baking.

Minced meat: beef meat, fatty, stripped of tendons and membranes and chopped very finely (or passed through a large grinder). Add finely chopped onion, garlic, crushed with salt, ground black pepper or hot red pepper, and salt to the meat. pour in broth or water 30-35% by weight of meat. If the meat is very fatty, then less liquid is needed. Mix all this well.

Bake in the oven or broiler.

5. Ossetian pie with cabbage

Yeast (you can use a pack of Saf-Moment) - 1-1.5 tsp. Water - 850 ml Salt - 1 tsp. Sugar - 1 tbsp. l. Flour (how much dough will take) Butter (and for greasing) - 30 g

Take one teaspoon of dry yeast, the same amount of white wheat flour, one teaspoon of sugar, mix in a glass and add warm water.

The contents of the glass should fill it 75-80%. Leave it like this for 10-15 minutes, until the foam rises.

Before this time, you need to prepare a large bowl for preparing the dough. Also, in advance, you need to prepare the filling in the form of three balls with a diameter of about 12-15 cm.

So, having placed the flour in a cup, we begin to knead the dough. To do this, we use the contents of our glass, warm water, milk, salt, and at the end, when the dough is almost ready, vegetable oil (so that the dough does not stick to the walls of the dish).

Cover the finished dough. Once the dough has risen, it is ready for baking.

filling: Cabbage - 3 kg Onions - 4 pcs. Suluguni - 1 kg Nuts - 4 cups Salt to taste Chop the onion and fry. Chop the cabbage, add to the onion, simmer until golden brown. Cool. Add grated cheese and ground nuts to the cooled cabbage. Salt to taste. If the cabbage is a little dry, add sour cream.

Khachapuri, sushi, khash, kharcho soup, haggis and other dishes of the national cuisine of the peoples of the near and far abroad can be tasted in any city in Russia. In recent years, Ossetian pies (fydzhyn, potato dzhyn, ualibach) have become especially popular as an excellent option for universal food, which can be an independent dish or a tasty addition to lunch.

Various dough recipes for Ossetian pies

It is better to use yeast dough on dough. The dough is prepared by mixing 1 teaspoon each of fresh yeast, sugar and wheat flour in 50 ml of warmed milk. First mix the dry ingredients, then pour in the milk. This mixture should be kept in a warm place until foam forms.

Take 600 gr. flour and sift it through a sieve into a large container several times (this is done to make the knead more fluffy and soft) and add liquid ingredients to it, namely:

sponge;
250 ml kefir;
35 gr. melted butter;
150 ml warmed milk.

Also add 1 tsp. salt. Mix and cover with a towel, place it close to the radiator or in the sun. While the dough is rising, which can take from an hour to two hours, you can start filling.

If you don’t have enough free time, you can make the dough using a simplified recipe. Instead of milk to prepare the dough, take warm water and mix with 2 tsp. fresh yeast, two tbsp. spoons of flour and the same amount of sugar. After the dough foams, add it to the rest of the liquid ingredients (1.5 cups of water, a glass of warm milk, salt). Gently add flour into the liquid mixture, stirring thoroughly, and finally add vegetable oil.

We wait for the yeast dough to rise, leaving it in a warm place, covered with a towel. If you don’t want to bother with the dough, you can use whey instead. Then pour 1 cup of whey, 2 cups of milk (all warm) into the sifted flour and add 1 tsp. salt, 2 tbsp. l. dry yeast and 1 tsp. Sahara. Knead the dough, which is not too stiff, under a towel for an hour.

Classic pie dough

To prepare the dough, we will first make a starter for it.

For this you will need:

dry yeast (1 teaspoon),
flour (1 teaspoon),
sugar (1 teaspoon),
3 tablespoons of milk.

Place the resulting mixture in a warm place for fermentation. The starter will rise for 15 to 20 minutes. When foam appears, it is ready.

While the starter is rising, you can make the dough. When cooking in the kitchen, do not forget to turn on the exhaust hoods. Here you can choose the option that suits you.

Take a little more than half a glass of warm milk (100 ml), a large glass of kefir (250 g) and 600 g of flour (this is a little less than 4 glasses). Take salt to taste.

Flour, when sifted, gains oxygen, and the future dough becomes more fluffy . Therefore, it is necessary to sift through it. You need to sift 2-3 times. Pour the flour into a mound, make a hole, pour in 1.5 tablespoons of melted butter and the rest of the ingredients.

The more thoroughly we mix, the fluffier the dough will be. In this case, you should raise it higher, capturing air.

The dough should be covered and placed in a warm place. It will start to rise. In 1.5 hours it will be ready. It’s easy to check: touch the surface, if it doesn’t stick to your hands (a crust has formed), then you can knead it and start making the pie. Divide the dough into 3 koloboks.

Knead each bun with your hands as thin as possible, place the filling in the center and pinch at the top. Sprinkle the pie with flour and turn it seam side down. Gently press the resulting ball on top to create a flat pie. Make small holes and place in a preheated oven to bake. Bake the pie for 25 minutes at 1800C. It is served hot.

The video shows another recipe for dough for Ossetian pies:

How to make an Ossetian pie correctly

The dough for Ossetian pies is often prepared in the same way, but the filling can be very different, we’ll talk about it a little later. So, the dough has risen, it needs to be kneaded well and divided into about five pieces. The diameter is chosen arbitrarily, but usually Ossetians prefer to make pies the size of their usual dish for serving. You can't go wrong if you roll a ball the size of two women's palms.

Sprinkle the table with flour and on it begin to pull the ball out with your hands from the center to the edges, forming a flat cake. The filling is placed in its center; there should be a sufficient amount of it. Don’t skimp, in an Ossetian pie the dough is just a form for the filling. Leave about three centimeters from the edge and stretch the edges of the cake. Then pull them towards the center to cover the top of the pie and leave a hole in the middle. Remember that the cake must be perfectly round and its thickness in all parts must be uniform.

Make sure that you carefully seal the edges, that there are no holes in it, except for one in the center, and send it to bake.

Assembling the cake and baking step by step

With the help of step-by-step recommendations, you can assemble and bake an Ossetian pie. It's not that difficult. The usual shape of Ossetian pies is round or triangular. Round pies with a diameter of no more than 35 cm.

Assembling the Pie

The main thing in Ossetian pie is proper rolling. It should be carefully stretched from the edges. Do not pull too hard because the delicate dough may tear.

Place the filling in the middle of the rolled out flatbread. We will make a large pie on a baking sheet or frying pan. We don't use a rolling pin, just our hands.

The filling is placed in the middle of the rolled out flatbread. The dough is collected in a circle (the edges of the dough are pulled towards the center, connected and pinched). The top of the dough is cut off. Next, press your palm onto the surface of the cake to smooth it out.

Turn the product over, seam side down, and smooth it out. Ossetian pie should be even in thickness.

Make a hole in the center of the pie, then press it with your hands and stretch it across the entire pan (or baking sheet). Grease the top of the pie with butter. Separately, place a piece of butter into the hole in the pie.

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

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

Baking Ossetian pie

Pies are best made in a traditional Ossetian coal oven in a cast iron pan. But in modern conditions, an oven is quite suitable. Heat it well and cook the dish for about 20 minutes at a temperature of 250 degrees. When the pie is ready, brush it generously with butter or cream. There should be a lot of them, so it will turn out especially tender. Don't save money. The dish is served cut into triangles, eaten exclusively with your hands, dipped in butter or garlic sauce.

While the dough is rising, it's time to start filling. These pies are famous for their variety, as well as for their extraordinary juiciness. You can put everything in the pie, from meat and potatoes to walnuts and fruit.

The main secret of how to cook Ossetian pies is to remember that there should be at least half as much dough as the filling. In Ossetia, it is believed that pies with thick dough are baked either by inexperienced or inept housewives, and girls are taught from early childhood how to properly prepare pies, and attention is paid not only to culinary techniques, but to the fact that a girl should cook with a pure heart and good thoughts. Perhaps this is the hidden secret of Ossetian cuisine, why every housewife’s pies turn out to be special and homemade.

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

half a kilo of salted Caucasian cheese
4 medium potatoes
third glass of milk
salt and spices to taste

Soak the diced cheese in water for 2 hours, then mash with a fork or knead with your hands. If the cheese is not very fatty, add butter to it. Add cheese and spices and warm milk to the mashed potatoes. Mix everything well.

Meat filling

Ossetian meat pies are called fydchins. It is better to chop the meat into small cubes, but you can also use large minced meat, which should not be too lean, but not greasy either. Good minced meat is the key to a juicy and tasty pie - the decoration of the Ossetian festive table. You will need the following ingredients:

800 gr. any meat or minced meat
one onion
2-3 cloves of garlic
salt and spices
50 gr. broth

Finely chop the onion, using a knife instead of mincing it through a meat grinder. Pepper and salt, then mix with onion and garlic. Let the minced meat sit for about half an hour in the refrigerator, then it will become saturated with the smell of onions and spices. If you want a juicier filling, you need to pour broth into the minced meat before assembling the pie.

You can use any type of meat as a meat filling: veal, beef, and chicken. You can experiment and add mushrooms and cheese to the meat filling.

Stewed cabbage filling

Ossetian cabbage pie is one of the most popular traditional delicacies in Ossetia. Its advantage is that the filling is prepared quickly and the pie turns out tender, juicy and with an interesting taste. To make the pie tastier, let the excess oil drain from the cabbage.

Ingredients:

half a kilo of cabbage;
a handful of chopped walnuts;
salt, spices, savory to taste;
2 onions.

Finely chop the cabbage and simmer until soft with onions and spices.

Take 300 gr. any greens - green onions, parsley, dill, spinach, etc., rinse them thoroughly and chop finely. 150 gr. The cheese can be cut into small cubes or grated. Mix cheese with herbs and add 100 g. sour cream. Salt and add your favorite spices.

Ossetian pies

5 (100%) 2 votes

If you approach the matter thoroughly, without haste, you will get Ossetian pies the first time, and you will proudly think of yourself as a talented cook. At least that's how it was for me. So that you too fall in love with delicious pastries with national flavor, I have made a selection: Ossetian pies recipes with photos step by step from different doughs and with different fillings. I chose simple recipes for Ossetian pies with potatoes and cheese and cabbage. I don't claim authenticity. The recipes are adapted to our realities, and how pies are baked in Ossetia is an art with centuries-old traditions and culture.

Ossetian pies are always round, just a large flat cake. Thin layers of dough on the bottom and top, and between them there is an abundance of filling. It can be very different: from meat, cheese, beet tops, cheese with herbs, potatoes, cabbage, beans. Traditions require making an odd number of pies for the feast and serving them, stacked and cut into sectors. Hot or cooled, with vegetables, herbs, meat, and of course a decanter of homemade wine will not be superfluous - what would a feast be without it? Yes, and they eat pies with their hands. No forks and knives.

Dough for Ossetian pies

The dough is made with water, milk, kefir, whey, ayran, often mixing one with the other. The best dough for Ossetian pies is considered to be one made with yeast and fermented milk products. I made it with kefir. Soft and flexible, easy and pleasant to work with. And of course the taste is amazing!

Ingredients:

wheat flour – 380 g;
fresh pressed yeast – 12 g;
fine salt – 1 tsp;
granulated sugar – 0.5 tbsp. l;
warm kefir 1% fat - 200 ml;
Sunflower oil – 3 tbsp. l.

Preparation

We measure out the required amount of yeast - a little less than a third of a standard package weighing 50 g. Combine with sugar and salt.

We heat the kefir, we need it warmer than room temperature, but not hot. While stirring, make sure that it does not curdle. Pour into the bowl with the yeast.

Pour flour through a sieve. As always, I advise you not to rush and not to add everything at once. Leave a little, add when kneading.

Stir and add sunflower oil. Normal, odorless.

Knead the dough directly in the bowl. At first the dough will be rough and tough. As you knead, it becomes soft and sticky. Flour must be added in very measured doses so as not to “clog” the dough.

Knead by hand for ten minutes, no less. After kneading, the dough should remain soft, light, slightly oily, and elastic. We put it into a bun, cover it and put it to proof.

Depending on the room temperature, the dough will rise in an hour to an hour and a half. It will grow three times in size and become very fluffy and airy. We knead it and start molding. The dough is universal, suitable for any filling.

Kefir dough

To prepare kefir dough, we need 1 glass of kefir and 100g. Dilute 4 cups of flour and 1 egg with water, add 1.5 tbsp vegetable oil. l., pour 1 tsp. yeast, sugar and salt Sift the flour and divide it into two equal parts. Mix the first part with kefir, add sugar and yeast and set it to ferment under a towel.

After 1 hour, add the second half of the flour, beaten egg, and butter. Mix thoroughly and divide into 3 parts. Roll them into balls and leave for 0.5 hours, covered with a towel. Now the dough is ready. All that remains is to make a pie out of each ball. Knead them into a thin flat cake, add the filling and pinch. Press down the cake, making it into a thin cake, and sprinkle with flour. Be sure to make holes for steam to escape during cooking. Filling at your discretion.

Ossetian pies with potatoes and cheese

Perhaps the recipe for Ossetian pies with potatoes and cheese is the most everyday and affordable option of all. There are always potatoes in the house, but buying cheese is not a problem. By the way, about the choice of cheeses. Traditionally, pickled cheeses are added to the filling: Adyghe, Ossetian, sheep cheese or cow's milk. In modern recipes, hard cheeses are increasingly used as the most affordable. If you can buy pickled cheeses, great; if not, make the filling with hard cheese.

Ingredients

To prepare Ossetian pie with potatoes and cheese you will need:

yeast dough (recipe above);
potatoes – 7-8 pcs;
cheese or feta cheese – 200 g;
any fresh greens - a bunch or two;
butter – 70-80 g;
ground black pepper - to taste;
salt - to taste;

Additionally:

flour for molding and filling - approximately 0.5 cups;
butter for greasing pies.

How to cook Ossetian pies

We make the dough according to the recipe above, and while it is rising, let's prepare the filling. Peel and boil the potato tubers in salted water, cutting into pieces. Let's leave a little of the broth, salt the rest - it won't be needed. Mash the potatoes with a masher, adding a little broth. We make the filling quite cool.

Add butter, chopped herbs of your choice (I used parsley and celery), ground pepper. We connect everything.

Grate cheese or feta cheese. I specially made an Ossetian pie with potatoes and hard cheese, buying a piece of Dutch. But I will tell you that Ossetian pies with cheese are very tasty. Let's try - you should like the filling, bring it to the ideal taste.

We begin shaping Ossetian pies. Divide the dough into three or five pieces. Be guided by the size of the frying pan. I have a small one, I made five pies. You can bake large pies on a baking sheet - whatever suits you. We make koloboks from dough and filling. The photo shows that there are almost as many potatoes as dough.

Sprinkle the work surface with flour and knead the dough with your palm into a fluffy cake.

Place the filling in the middle. Lifting the edges and lightly stretching, we collect them over the potatoes in the center, carefully fastening them together. The folds are not thick, make sure they do not gather on one side.

We get a new bun - dough on the outside, filling on the inside, a neat pinch on top. Check that the pie is sealed tightly, otherwise the potatoes will come out.

Now press down with your hand and make a flat cake again. And we begin to carefully pull it out with our fingers and palm from the center to the sides according to the size of the frying pan.

Sprinkle a baking sheet or frying pan with flour. We move the pie. Make a hole in the center with your finger to allow steam to escape.

The oven is already preheated to 200 degrees. Place the pie in the oven and bake for 15-17 minutes. The top is golden - ready! You can increase the temperature a little - you know better how your oven bakes; if it’s quiet, bring it to 210-220 degrees.

Hot, piping hot, remove the pie onto a plate on which to serve. Generously grease with butter so that the whole pie is buttery, and it also gets into the filling. Cover with a bowl and move on to the next pie.

We stack the finished Ossetian pies one on top of the other. We grease each one well, so that when you place the hot pie, the bottom is also soaked.

Cut Ossetian pies with potatoes and cheese into segments and serve.

Ossetian kefir pie without yeast - recipe

For the filling, boil the potatoes until tender. This needs to be done in several ways: in uniform or without. You can use yesterday's mashed potatoes.

Add cottage cheese to the cooled boiled potatoes.

Finely chop the washed and dried greens and send them to the potatoes with cottage cheese. Salt everything and mix, kneading.

Prepare the dough. In a bowl, combine kefir and soda, stir, observing the hissing.

Add granulated sugar.

Add vegetable oil.

Mix and add premium wheat flour sifted through a sieve. Salt.

Knead soft dough. leave it for 20 minutes, covered with a clean towel.

Then knead and place on a floured board or table. Roll out into a layer 3-4 millimeters thick. Place the cold filling in the center.

We connect the ends of the layer over the filling, trying to prevent the base from breaking.

With our hands we turn the cube into a square, as in the photo. Can be given a round shape.

Place the resulting product on a clean, dry baking sheet. Make a depression in the center with your finger.

Bake in an oven preheated to 180 degrees for 40 minutes. Readiness indicator: ruddy top.

Grease the hot pie with butter.

Serve the Ossetian kefir pie hot.

To accompany it, you can offer a spicy sauce made from sour cream and herbs with garlic.

A delicious, elegant, rich pie with a Caucasian accent will appeal to everyone who loves to eat with taste.

Ossetian pie with cabbage

For the recipe for Ossetian pie with cabbage, I made yeast dough with water. Just as soft and tender, only the taste is different, simpler. In this recipe, the main thing is the filling, you can rest assured: Ossetian pies with cabbage are delicious made from any dough.

Ingredients:

To prepare the dough for the Ossetian pie you will need:

fresh yeast – 10 g;
salt – 1 tsp;
sugar – 2/3 tbsp. l;
wheat flour – 400 g;
warm water – 250 ml;
sunflower oil – 4 tbsp. l.

The filling is prepared from the following products:

white cabbage – 0.5 medium fork;
onions – 2 pcs;
carrots – 1 piece;
tomato sauce – 3 tbsp. l;
salt, pepper - all to taste;
sunflower oil – 4-5 tbsp. l.

Cooking Ossetian pie step by step

Stage one - dough. Combine yeast, salt and sugar in a deep container. Pour in water, add flour in two additions (pour in half, stir, add the rest). Pour in sunflower oil.

First knead in a bowl, then on a work surface sprinkled with flour. At first, the dough will be loose and lumpy; you need to knead it for 10-15 minutes, rolling it away from you, folding it and rolling it again.

After about ten minutes, the loose dough will become homogeneous, but not yet completely elastic. We continue to knead it with our palms, if it is very sticky, add oil.

As a result, we get a smooth rounded ball. The dough for Ossetian pies must certainly be soft and pliable so that you can stretch it with your hands. These pies are not rolled out with a rolling pin, everything is done by hand. Cover the bun and leave in the bowl for an hour or longer, until it triples in size.

Stage two – filling. Finely chop the onion into cubes. Three carrots on a coarse grater. Shred the cabbage into thin strips.

Fry the onion in hot oil until soft, add the carrots. Fry for two to three minutes.

Add cabbage and salt. Stir until it loses volume. Cover with a lid and simmer over low heat for 10 minutes until softened.

Add tomato sauce and a little sugar for a balanced taste. If the cabbage is dry, add a little water.

Simmer covered for 15-20 minutes until cooked through. At the end, add pepper or other spices. Let cool.

Stage three - shaping Ossetian pies. The dough tripled in size during proofing. We crush it around the edges and in the center, letting out the air.

Divide into five pieces or three large ones. Guideline - a piece of dough for a small pie fits in one palm, for a large one - in two.

We make round koloboks and cover with film. After about five minutes, knead one into a flat cake on a plate sprinkled with flour.

Place the filling in the center, about the same volume as the dough.

Pull up the edges and pinch the dough over the filling. Firmly, pressing one tuck to the other.

We make the folds thin, evenly around the entire circumference, so that they do not gather in one place.

Turn over with the pinched side down and press down with your palm.

Sprinkle a frying pan or baking sheet with flour. We transfer the workpiece. Gently press and continue to stretch to fit the pan. In the middle we make a hole, a recess.

We bake Ossetian pies on a medium level in a hot oven at 200 degrees.

After 15-20 minutes the top will be browned and you can take it out. Grease the hot pie with butter, generously so that it drips. Cover. We bake the rest.

We stack hot Ossetian pies with cabbage one on top of the other, like pancakes. Cut into triangular segments and serve.

Ossetian pie with kefir dough without yeast

The yeast-free dough for Ossetian pie prepared with kefir turns out to be soft, pliable and pleasant to work with. It stretches well and practically does not tear, and this is very important, given its minimal thickness. For novice housewives who have not yet perfected the skill of making Ossetian pies, it will be much easier to form products from such dough.

Ingredients for the dough:

Flour – 400 g;
Kefir – 150 ml;
Water – 150 ml;
Sugar – 1 tbsp;
Salt – ½ tsp;
Soda – ½ tsp;
Baking powder – 1 tsp;
Vegetable oil – 2 tbsp.

Potatoes – 400 g;
Cheese – 300 g;
Greens - a bunch;
Sour cream – 2 tbsp;
Spices, salt - to taste.

Ossetian pie with cheese and potatoes on kefir is a pastry that you are not ashamed to serve even to guests. A rather ordinary potato filling, combined with pickled cheese and aromatic herbs, takes on a completely new taste.

Dissolve soda in warm kefir and leave for a few minutes until bubbles appear on its surface.
Add sugar, salt, add warm water and mix everything well.
Sift the flour thoroughly, add it to the remaining ingredients and, adding vegetable oil, knead the dough.
Form it into a ball and leave it to “rest” for 15-20 minutes, covered with a clean towel.
Boil the potatoes in their jackets, peel and mash them into a puree, adding a little sour cream or milk.
Grate the cheese and chop the herbs.
Combine cheese and herbs with warm puree and mix well.
Divide the dough into three parts and, on a floured surface, knead each into a flat cake.
Divide the prepared filling into three parts and place the mixture in the center of each piece.
Lifting the free edges of the dough, wrap them around the filling and carefully mold them together.
Turning the pinch side down, flatten the cake into a thin round cake, and make a hole in the middle of the top part.
Ossetian kefir pie without yeast can be baked not only in the oven, but also in a frying pan. There is no need to lubricate it with oil. After browning one side, turn the product over to the other and cover with a lid. In total, cooking will take about 15-20 minutes.
Prepare all three pies this way.

The finished products must be greased with butter and covered with a lid so that the baked goods are soaked. These pies are very tasty when piping hot: rosy, juicy, with a light creamy aroma... simply delicious

The recipe for an Ossetian pie made with yeast-free kefir dough will be a real salvation in the hot season or in country conditions in the absence of an oven.

Fillings for Ossetian pies

The choice of fillings is quite large. In addition to potatoes and cabbage, pies are baked with meat, chicken, beet tops, feta cheese and even beans. I will write the main types of fillings, and you choose which one you like. An interesting feature: depending on what’s inside, each type of pies has its own name: habizdzhyn - with cheese, kabuskadzhyn - with cabbage, fydzhyn - with minced meat, kartofdzhyn - with potatoes and cheese. Also available with beans, wild garlic, beet tops, and pumpkin. They are all delicious and worth making and trying.

Filling with beet tops and cheese

beet tops – 300 g;
parsley, dill - a bunch;
salt - to taste;
Adyghe cheese – 300 g;
flour – 1-2 tbsp. l (if necessary).

We collect the greens in bunches and cut off the stems. Rinse under cold water and dry on a towel. Cut into thin strips and press lightly. Salt. Grate the Adyghe cheese or break it into small pieces. Mix, if the filling is watery, add flour.

Meat filling

beef or veal – 250 g;
salt and pepper - to taste;
cilantro or dill - a bunch;
garlic – 3 cloves;
onions - 2 large heads.

Cut the onion as finely as possible. We will cut it, not three or grind it in a meat grinder. We make minced meat from the meat, mix it with onions, peppers, and chopped herbs. Salt. Everything is ready, you can bake pies.

Wild garlic filling with eggs

wild garlic – 3-4 large bunches;
egg – 3 pcs;
salt - to taste;
butter (melt) – 2 tbsp. l.

We wash the wild garlic bunches and separate the stems. We chop the leaves finely, after drying them. Boil the eggs hard and mix everything. Salt. Pour oil so that the filling does not crumble.

Cheese and pumpkin filling

pumpkin without peel and seeds – 250 g;
Ossetian or Adyghe cheese – 250 g.

Three pumpkins on a coarse grater. Squeeze out the juice. Grate the cheese and mix both ingredients. Salt and pepper.

I showed different recipes for Ossetian pies step by step, with photos, so that you have detailed instructions at hand and you can repeat everything. But if you suddenly have questions, ask, I will be happy to answer. I am sure that having cooked Ossetian pies at least once, you will cook them again and again, trying new fillings. Delicious pies to you and bon appetit! Your Plyushkin

Ossetian pies - the video recipe will show all the details and nuances of preparation.

Filling options

With cheese and herbs

To prepare a delicious cheese filling, you will need fresh brine Ossetian cheese (can be replaced with feta cheese or suluguni) and parsley or dill.

With meat

Traditionally, beef is used to bake Ossetian pies. For a juicy meat filling you need the following products:

350 g minced beef;
bulb;
cilantro;
salt pepper;
garlic.

Finely chop the onion, a bunch of cilantro and 2 cloves of garlic. Salt and pepper the minced meat, add the rest of the ingredients, a couple of tablespoons of water for juiciness and knead the filling thoroughly with your hands.

With chicken and mushrooms

To prepare chicken filling, you do not need to take dry meat (breast). Shins and thighs are more suitable. You will need 600 grams of them. In addition, you need to prepare 200 grams of mushrooms and 200 grams of suluguni cheese. Boil the chicken meat, then cool and cut into cubes. Add mushrooms fried in vegetable oil and grated cheese, add salt if necessary. The filling is ready!

With potatoes

For the potato pie you will need:

mashed potatoes – 450 g;
suluguni – 450 g;
butter – 50 g;
salt.

The filling is mixed from the proposed ingredients. Its volume is enough for two pies.

With cabbage

The peculiarity of this pie is that the cabbage is not pre-fried, but is added raw. To prepare the filling for two pies you will need 800 grams of finely shredded cabbage, 2 onions, 100 grams of walnuts, salt, black and red pepper. Fry the onion in a large amount of vegetable oil, add nuts and spices and mix with fresh cabbage.

With beet tops and cheese

For the filling for this recipe you will need:

a large bunch of beet tops;
1/2 bunch of dill;
1/2 bunch of green onions;
250 g suluguni cheese.

Grate the cheese coarsely, chop the greens finely. Mix all ingredients. There is no need to add salt to the filling, since suluguni cheese is quite salty to taste.

Delicious Ossetian pie with pumpkin

For Ossetian pumpkin pie, you need to fry 2 onions, add salt and pepper and mix with grated and squeezed pumpkin. It is quite difficult to prepare such a pie, since pumpkin produces a lot of liquid and because of this, it often bursts during baking.

With cottage cheese and cheese

This filling will appeal not only to adults, but also to children. To prepare it, you need to prepare the following ingredients:

granular cottage cheese - 70 g;
suluguni cheese – 70 g;
feta cheese – 70 g;
1 raw egg;
dill greens.

First, you need to grind the cottage cheese with the egg. Then add feta cheese and suluguni, grated on a coarse grater. Mix all ingredients, add herbs and add salt if necessary.

The history of a unique Ossetian pie recipe

Today we have an unusual recipe for Ossetian pie; it differs in that it was invented by a simple person, and is not a folk one. The author is a real Ossetian Alma Kulieva. This chef works in a St. Petersburg cafe, during her work as a culinary specialist she invented many amazing recipes, among them you can find a method of cooking according to a recipe that she has been using since childhood. In this article we will tell you, dear readers, what her signature secret is, describing it step by step and accompanied by a photo.

The pie itself is divided into eight parts, the average cooking time is only one hour. This is quite small, which gives a tangible advantage compared to others, where it takes one and a half, or even two hours to manufacture. The complexity of preparation is low, which means that both a teenager and a person can repeat it, without special knowledge of cooking.

I would like to note, firstly, that Ossetian pies have a peculiar difference in the taste of the dough from. The main difference is the complete absence of milk; this product should not be consumed cold. To better experience the full flavor that the cook wanted to convey, it is better to reheat it.

In the homeland of these pies, in Ossetia, housewives make them in ovens, where the baked goods are heated to high temperatures, sometimes reaching 300 degrees. Mainly cheese, meat, and various greens are used. But you can and should be creative with ingredients. It has been mentioned more than once in our articles that most often three pies are served on the table. It is a symbol of the past, present and future. The shapes come in a wide variety of shapes and may differ in holes, fluffiness and filling.