Ossetian pies are amazingly delicious. Ossetians have been baking them for over a thousand years on holidays, weddings and on weekdays. It is customary to put three pies on the table. At the funeral or commemoration, an even number of pies are put on the table. The filling can be the most varied. In many large cities, these pies can be ordered at home, like pizza. But it’s better to cook it yourself, especially since there is nothing complicated about it.
Pick your recipe
You will need
-
- For the test:
- Flour 1000 - 1200 g
- Water 750 ml
- Vegetable oil 1-2 tablespoons
- Yeast - 1-1.2 teaspoons
- Salt
- Milk
- Sugar
- For filling:
- Beet tops
- Parsley
- Cilantro
- Adygea cheese - 500-700 g.
- Salt
- butter.
- Two frying pans with low sides with a diameter of 30-35 cm
- or pizza molds.
Instruction manual
1
For the preparation of Ossetian pies, yeast dough is prepared, cooked in a steamed manner. Dissolve sugar and yeast in 100 ml of warm water. Top with a tablespoon of flour and place in a warm place. The temperature of the water for making the sponge should not be higher than 40 degrees. Sift flour through a sieve into a large bowl. This will saturate it with oxygen and make the dough more magnificent. In the middle, pour the approaching dough and start kneading the dough. Gradually add warm water. You can add a little milk, or even replace the water with whey. Try to knead the dough in one circular motion. This will make the dough more elastic. When all the dough has been kneaded, add vegetable oil, so that later the dough does not stick to your hands or cutting board. The consistency of the dough should resemble thick sour cream. Too cool dough will rise poorly and the pies will be tough. Cover the dough with cling film and place in a warm place for 2 hours to come up. In the process of proofing the dough, it should be kneaded once or twice.
2
Finely chop the beet tops and greens. Shuffle. Salt just before adding cheese. To prepare this filling, you can take Adyghe cheese or suluguni. The main thing is that the cheese is fatty and not very salty. Fresh cheese is easily chopped by hand. Stir it with herbs and salt to taste.
3
Put the dough on a floury chopping board. Divide into three parts. One piece of cake will be prepared from each piece. Take a piece of dough for one pie and roll it by hand into a circle with a diameter of 20-25 cm. Try to keep the dough the same thickness over the entire area. Put a third of the filling on the rolled dough and smooth it, leaving the edges 2-3 cm wide free. Carefully collect the edges and connect in the middle. Sprinkle flour and gently flip the cake. Now again gently roll the cake with your hands from the middle to the edges. Try not to damage the dough. Thin-walled cakes are valued higher, but make them harder. Dexterity will appear over time.
4
Carefully lift the pie with both hands and place in the pan. Roll out your hands again, trying to stretch the cake on the entire surface of the pan. Make a hole in the center to release steam. Place the pan in an oven preheated to 180 degrees to the lower level.
Proceed to the second pie. Then move the first pie to the top level of the oven, and put the second one in its place. Cook the third pie in the same sequence. The cake is ready when it is browned.
When the pies are taken out of the oven, wipe off the excess flour from them and grease generously with butter. Serve hot.
Useful advice
If the filling is watery, add a little flour.
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