Pies with Adyghe cheese turn out juicy, filling and incredibly tender.
Adyghe cheese itself is a ready-made filling.
Simply chop it up and mix it with herbs.
Pie with Adyghe cheese - basic cooking principles
Pies with Adyghe cheese can be closed or open. Baking dough is used in puff pastry, shortbread, or prepared on the basis of fermented milk products. If you don’t have time to fuss with dough, the pie can be made from pita bread.
Depending on the filling, a pie with Adyghe cheese can be sweet or salty. For a sweet pie, sugar, raisins, dried apricots or fresh fruit are added to the crushed cheese. The filling for the salty pie is prepared with herbs, vegetables and even meat. To prevent the filling from being dry, sour cream and eggs are added to it.
The prepared dough is rolled out into a layer, filled with Adyghe cheese and covered with a second layer of dough. Bake until golden brown at 200 C.
Pie with Adyghe cheese is served instead of bread with first courses or for dessert if the pastries are sweet.
Recipe 1. Pie with Adyghe cheese made from puff pastry
Ingredients
a bunch of fresh dill;
black pepper and salt;
250 g puff pastry;
30 ml vegetable oil;
200 g of Adyghe cheese;
Cooking method
1. Completely defrost the finished dough, roll it out lightly and cut into strips six centimeters wide.
2. Adyghe cheese, three large. Rinse the dill greens and finely chop them. Add it to the cheese and mix. Salt and pepper to taste.
3. Place the cheese filling in the middle of each strip and seal the edges of the dough tightly. It should look like a sausage.
4. Grease a round baking dish with butter and place our sausages in it in the shape of a spiral. Brush the surface with beaten egg and sprinkle with sesame seeds. Bake in an oven preheated to 180 C for half an hour. Serve instead of bread or with any drinks.
Recipe 2. Open pie with Adyghe cheese and tomatoes
Ingredients
eight large tomatoes;
400 g ready-made puff pastry;
egg yolk;
100 ml spicy tomato sauce;
ground salt and pepper;
250 g Adyghe cheese.
Cooking method
1. Coarsely grate the Adyghe cheese and transfer it to a deep bowl. Add the yolk and spicy tomato sauce to it. Mix well.
2. Completely defrost the finished puff pastry and roll it out lightly. Cut out a circle equal to the diameter of the mold. We transfer it to the form, having previously covered it with parchment. We make low sides.
3. Grease the dough with the cheese mixture, leaving a free edge approximately two centimeters wide.
4. Rinse the tomatoes, wipe with napkins and cut into thin circles. Place them on top of the cheese filling in a circle, overlapping. Pepper and salt. Place in an oven preheated to 190 C for 35 minutes.
Recipe 3. Spiral pie with Adyghe cheese
Ingredients
milk - 160 ml;
flour - four glasses;
drinking water - 50 ml;
table salt;
pepper mixture;
dry active yeast - 5 g;
sunflower oil - 50 ml;
semolina - 20 g.
Adyghe cheese - 250 g;
kitchen salt;
two onions;
pepper mixture;
parsley - a bunch.
Cooking method
1. Combine milk with water and heat the mixture until warm. Pour the yeast into the milk, stir and leave for ten minutes. Then add salt and season with freshly ground pepper mixture. Beat in the egg, add semolina and mix. Sift the flour little by little and knead into a soft dough. We collect it into a ball, place it in a bowl and cover with a clean towel. Let it rise warm. Then we knead it and let it rise again.
2. Cut Adyghe cheese into small pieces. Remove the skins from the onion and finely chop. Sauté in sunflower oil, seasoning with salt and a mixture of peppers, until transparent. Rinse the parsley, dry it and finely chop it. Add fried onions and herbs to the cheese. Mix carefully.
3. Divide the dough into three parts. Roll each into a rectangle. Place a third of the filling in the center. Bring the edges together and pinch them tightly. Grease the round shape with oil. Place our roll in the center and twist it into a spiral. We connect the ends of the rolls and lay out the remaining rolls in the same way. We tuck the tip of the latter under the base of the pie.
4. Place in the oven for 35 minutes. Bake at 180 degrees. Grease the surface of the finished hot pie with butter.
Recipe 4. Pie with Adyghe cheese and cottage cheese
Ingredients
a packet of French dry yeast;
melted butter;
a quarter glass of sugar;
four glasses of flour;
a quarter glass of warm water;
a pinch of kitchen salt;
two glasses of matsoni;
two eggs.
300 g Adyghe cheese;
salt;
80 g sour cream;
300 g of fine-grained fat cottage cheese;
parsley, basil and mint.
Cooking method
1. Dissolve sugar in warm water, add yeast and mix. Leave until bubbles appear on the surface.
2. Add eggs, matsoni and salt to the yeast mixture. Shake it up. Gradually add all the flour and knead the dough. We collect it into a ball, place it in a bowl and sprinkle with flour. Cover with a clean towel and leave in a warm place until the dough rises. After a couple of hours, we knead it and leave it to rise again.
3. Grind the cheese into large shavings. Rinse the greens and finely chop them. Add to cheese. We also send cottage cheese and sour cream here. Mix well. Taste it and add salt if necessary.
4. Divide the dough into two parts. One should be larger than the other. Roll them into balls and leave them covered with a towel until the dough rises. Roll out most of it into a circle. We transfer it to a round baking sheet, making sides. Place the cheese filling on the flatbread and distribute it over the entire surface. Roll out the second part of the dough and cut out small holes. Cover the filling with it and seal the edges of the pie tightly.
5. Bake at 260 C for 20 minutes. Then take out the pie and generously grease it with butter. Cut into slices and serve with any drinks.
Recipe 5. Pies with Adyghe cheese and spinach
Ingredients
packaging of puff pastry dough;
150 g of young Adyghe cheese;
100 g frozen spinach.
Cooking method
1. Grate Adyghe cheese on a coarse grater. Thaw spinach and add to cheese. Mix.
2. Defrost the dough completely, cut it into four parts and roll it out. Place the cheese and spinach filling on two rolled out plates and cover it with the rolled out dough. Pinch the edges tightly. Brush with beaten egg and make several punctures with a fork. Place the pies on a parchment lined deco sheet.
3. Place in the oven for a quarter of an hour and bake at 180 degrees. Serve with hot or cold drinks.
Recipe 6. Pie with Adyghe cheese and eggplant
Ingredients
a quarter stick of butter;
150 g sour cream;
400 g flour;
baking soda;
5 g sugar.
800 g eggplants;
chopped greens;
300 g Adyghe cheese;
two cloves of garlic;
200 g cheese;
salt and pepper freshly ground.
Cooking method
1. Wash the eggplants under the tap, dry them with a towel and prick them in several places with a fork. Place on a baking sheet and place in the oven for half an hour. Bake at 200 C.
2. Then cool the eggplants and peel them. Finely chop the pulp.
3. Coarsely grate one hundred grams of hard cheese. Mash the Adyghe cheese with a fork. Place both types of cheese in a deep plate, add chilled baked eggplants and garlic squeezed through a press. Season the filling with pepper and salt. Add greens and mix.
4. Remove the butter from the refrigerator in advance so that it becomes soft. Combine it with sour cream and egg. Beat with a mixer until smooth. Mix flour with soda, salt and sugar. Gradually introduce the dry mixture into the liquid mixture. Knead soft dough. We pinch off a small part. Roll both parts into balls.
5. Roll out most of it into a thin circle. Cut the remaining cheese into bars and place them along the edge. We wrap the cheese from the edge into the dough and form a side. Place the cheese and eggplant filling in the center. From the smaller part we make flagella and place them on top of the filling in the form of a lattice. Brush the surface of the pie with water and sprinkle with sesame seeds.
6. Place the pie on a baking sheet lined with parchment and place in an oven preheated to 180 C for forty minutes. Serve both cold and hot, cut into slices.
Pie with Adyghe cheese - tips and tricks
To make the pie tastier, add other types of cheese to the filling in addition to Adyghe.
You can add the onion to the filling raw, finely chop it, or fry it until golden brown.
The more greens in the filling, the tastier the pie will be. You can use dill, basil, parsley, etc.
To prevent the filling from being dry, add sour cream and eggs.
The pie can be prepared not only in the oven, but also in a slow cooker.
Simple and delicious pie recipes
How to cook Ossetian pie with cheese and herbs or with cheese and potatoes. recipes for dough and filling for Ossetian pies.
3 hours
210 kcal
5/5 (2)
For Ossetians, pie is a sacred component of any table: everyday, funeral or festive. There should always be three pies on a festive or ordinary table, but only two on a funeral table. Each pie has its own filling, name and meaning. Pies symbolize the sun, earth and the Almighty, and according to another version they represent God's trinity. Making pies also has its own traditions and customs.
They are usually made in a round shape with a diameter of about 40 cm, but triangular cakes are also found. Only women make pies, and each one brings something special to her pie. For pies, yeast dough is used, mixed with milk or plain water. There are also recipes with fermented milk, kefir or sour cream. For cheese pie, ideally, Ossetian cheese is used. But they turn out just as well with regular feta cheese, suluguni, feta and similar cheeses. For an Ossetian pie with herbs, beet tops, wild garlic or green onions are placed in the cheese. Ordinary fresh parsley with dill is also suitable for this. Pies are also prepared with meat, potatoes, pumpkin, mushrooms, beans, or with sweet filling. The amount of filling should be equal to the amount of dough, which is rolled out very thin, and the filling is evenly distributed inside the pie. Moreover, all this is done only by hand, which many people, including me, do not always succeed the first time.
I was introduced to such pies by a friend who lived in the Caucasus for several years and almost perfectly mastered the technique of making them. I will try to explain to you in great detail how to do this using the example of recipes with which we will bake Ossetian pie with cheese and herbs or cheese and potatoes.
Let's start with Kartofgin, a pie with cheese and potatoes.
Ossetian pie with cheese and potatoes, recipe with milk
Preparing the pie consists of several steps: the dough is made, the dough is kneaded and the filling is prepared. The list of ingredients in the recipe is for one pie.
Kitchenware: cup, pan, dough container, masher, grater, baking tray.
Dough dough
Required:
- pinch of salt;
- milk 100 ml;
- sugar 1 tsp with a slide.
- Pour warm milk into a cup or other small container and stir salt, yeast and sugar in it.
- Let it ferment for 15–20 minutes in a warm place.
- After this time, you should get a slightly foamy mass, which we will use for the test.
Dough for Ossetian pie
Required:
- flour ~ 350 g;
- milk 150 ml;
- vegetable oil 50 ml.
Cheese and potato filling
Required:
- milk 50 ml;
- cheese (I used suluguni) 200 g;
- potatoes 2 pcs.
Making and preparing the pie
Required:
- butter.
Ossetian pie with cheese and potatoes - video
The video shows a detailed preparation of a similar Ossetian potato pie:
The next pie can be made with regular greens or spinach. If you wish, you can use this recipe to bake Tsaharajin with beet tops, Davonjin with wild garlic or Kadyndzjin with green onions.
Ossetian pie with cheese and herbs
Kefir will be used in the pie dough. Instead, you can take whey, stir a tablespoon of sour cream in it, or prepare the dough with yogurt.
The recipe is for one pie.
General list of ingredients for the pie
- flour ~ 350 g;
- yeast 1 tsp. dry or 25 g live;
- pinch of salt;
- sugar 1 tsp with a slide;
- kefir with any fat content 150 ml;
- butter;
- cheese (I used suluguni) 200 g;
- any fresh herbs 200 g;
- vegetable oil 50 ml.
Kitchenware: cup, containers for dough and filling, grater, baking sheet.
Cooking time: three hours, three o'clock.
Portions yield: 6–8.
Dough dough
Required:
- yeast 1 tsp. dry or 25 g live;
- pinch of salt;
- sugar 1 tsp with a slide;
- water 100 ml.
Ossetian pie with cheese in Ossetian sounds like ualibach. This is a large round flat pie made of thin, tender dough, with a juicy filling. Ossetian pies are good on their own as an independent dish with teas and sour milk, or served as bread for soups and main courses.
In general, almost any filling in Ossetian pies can be accompanied by cheese, except meat, i.e. cheese can be added to greens, potato, cabbage, beans, pumpkin and other fillings. The ratio of filling and dough should be close to 1 to 1, for example, for 200 grams of filling, take about 200 grams of dough.
The dough for Ossetian pies can be unleavened or yeasted, but always soft, as if fluid and at the same time fluffy. Professionals or experienced housewives who bake Ossetian pies almost every day know how to form pies with a fairly large diameter of about 30-40 cm and a thickness of 2-3 cm from moveable and sticky dough, and for beginners, for their culinary experiments, it is better to practice forming pies with a diameter of 15 -20 cm. You need to try to ensure that the filling does not break through the dough, and for large pies at the first attempts, this is almost inevitable both during modeling and when transferring the workpiece to a baking sheet or baking dish.
But not only the size of Ossetian pies has undergone adaptation to the home cooking of cooks of other nationalities, but also other aspects. Dry active yeast began to be used, and the dough itself is often kneaded not by hand, but using household appliances.
Ossetian cheeses are not sold everywhere, so they can be easily replaced with Adyghe, homemade, feta cheese, and sometimes just cottage cheese and hard or semi-hard yellow cheeses.
In addition, simplified molding of the pie is completely acceptable; the dough for one pie is divided into two parts, one will be the bottom part of the pie, and the second will be the top and will cover the filling; all that remains is to mold the edges and pinch. This method is especially appropriate when a significant amount of filling is added.
Total cooking time – 1 hour 30 minutes
Active cooking time – 0 hours 20 minutes
Cost – average cost
Calorie content per 100 g - 250 kcal
Number of servings – 2 servings
How to cook Ossetian pie with ualibach cheese
Ingredients:
Flour - 1.5 tbsp. (200 ml) and more for table topping
Milk - 0.5 tbsp. (200 ml)
Butter - 1 tbsp. into the dough
Egg - 1 pc. small C3
Yeast - 1.5 tsp. dry
Salt - 1 pinch(s) into the dough
Sugar - 0.3 tsp.
Adyghe cheese – 400 g
Kefir - 2 tbsp. for 1 serving of filling
Dill - optional
Add salt to taste to the filling
Butter - 1 tbsp. for filing
Preparation:
To prepare the yeast dough, heat the milk and place a piece of butter in it. Just mix the egg with salt.
Sift the flour, mix with sugar and dry yeast and add the egg and milk mixture.
At first glance, it may seem that the consistency of the dough is quite liquid - this is so and should be!
Having greased your hands with vegetable oil so that the dough sticks to them less and, overcoming the desire to mix in more and more flour, you can knead a sticky soft dough. It’s easier to entrust this task to household appliances: a bread machine or a blender with a kneading function.
Place the dough to rise in a warm, draft-free place, protected from drying out. If it was kneaded in a bread machine, then it is usually left there on the “yeast dough” mode, which lasts about 1.5 hours, but usually when using dry quick-rising yeast, one hour is enough.
If you have a multicooker with a “yogurt” mode or with a “multi-cook” function, which allows you to set the temperature to 30-40 degrees, then use it. The bread maker itself will stir the dough once in the second half of the rising time, and in other cases you will need to knead the dough once and let it rise again.
When the dough is almost ready, start filling, i.e. in this recipe – raw. The cheese needs to be grated, most often this is done through a grater with large meshes.
Simply grated cheese is a popular filling option. Be aware of the amount of salt. Please note that feta cheese, suluguni and chanakh are usually quite salty, but Adyghe cheese is not.
Any herbs to taste can be added to the grated cheese: dill, parsley, etc. I took dill.
Another filling option is to add eggs, milk or kefir to the grated cheese, after which the filling needs to be kneaded a little. I added kefir.
Let's start shaping the pies. Divide the resulting amount of dough into two portions, i.e. for two pies. The dough is sticky, so the work surface of the table or board needs to be well floured.
Stretch a portion of the dough by hand, not with a rolling pin, into a round cake and place a portion of the filling on it.
Gather the free edges without filling into the center, sprinkle with flour and gently press with your palms, giving the workpiece a flat shape.
Turn the workpiece over and continue pressing it with light movements of your palms until it becomes about two to three cm thick. The most important thing is that the filling does not come out somewhere! Try to do this within a minute and immediately put it in the oven, because the cheese filling (from soft types of cheese) tends to get wet and the workpiece may simply stick to the table...
Then transfer the workpiece to a heated baking sheet, frying pan or suitable form, greased with butter. There are different options for laying out Ossetian pies for baking: seam up or seam down.
Look, you may need to adjust the shape of the workpiece if it has changed slightly after transfer.
Traditionally, a small hole is made in the top layer of dough to allow steam to escape.
The recommended baking mode is as follows: in an oven preheated to 220 degrees, first for about ten minutes on the bottom shelf and then for about another ten minutes on the top shelf. Ideally, when a pie is moved to the top shelf, the next one is placed on the bottom. Although, it’s not bad to bake it just on the middle shelf of the oven.
Grease the finished hot Ossetian pie generously with melted butter.
It is very convenient to cut Ossetian pies into portions with a pizza cutter.
Might you like these recipes?
Today we are preparing Ossetian cheese pies using a simple and affordable recipe. The most delicate yeast dough and lots and lots of cheese filling - this is simply a fabulous pastry for the whole family. I don’t pretend to be authentic (and don’t even intend to), so I’m sharing the recipe, the result of which is approved and liked by my family.
I think there is no point in delving into the history of Ossetian pies - today anyone can find the necessary information on the Internet. On my own behalf, I’ll just say that it’s impossible to find original Ossetian cheese here, so I selected my own optimal combination for the filling - Adyghe cheese and suluguni.
We serve rosy, hearty, aromatic and very tasty Ossetian pies with cheese hot. By the way, in its finished form, such baked goods tolerate freezing very well: cut what you didn’t have time to eat into portions, wrap it in cling film (put it in a bag) and put it in the freezer. When you decide to enjoy it, simply heat the required amount in the microwave or hot oven.
Ingredients:
Yeast dough:
(500 grams) (180 milliliters) (160 milliliters) (50 grams) (1.5 tablespoons) (1 teaspoon) (1 teaspoon)
Filling:
Lubrication:
Cooking the dish step by step with photos:
First, let's make the yeast dough. It can be kneaded on a work surface (kitchen table) or in a large bowl - it’s more convenient. Sift (preferably twice) premium wheat flour. Thanks to this, the flour will not only be loosened and saturated with oxygen, but also possible debris will be removed. You may need a little less or more flour - it depends on its quality (in particular moisture content). That is why I would advise not using all the flour at once, but taking 450 grams to start with - then you will be guided by the consistency of the dough.
To the flour add 1 level teaspoon (this is 3 grams) of quick-acting yeast, 1.5 tablespoons of sugar and 1 level teaspoon of fine salt. Mix everything thoroughly with a fork, whisk or hand so that all dry ingredients are evenly distributed throughout the mixture. About yeast: you don’t have to take fast-acting yeast - just dry (also 3 grams) or pressed yeast (you need 3 times more, that is, 9 grams) will do just fine. Such yeast is not immediately mixed with wheat flour, but is activated in advance in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of water with sugar and dissolve the yeast in it.
Make a well in the flour mixture and pour 180 milliliters of warm (not hot, but pleasantly warm) milk and 160 milliliters of drinking water into it. Mix everything with your hand or a spoon to moisten the flour.
When you get flour lumps like this, you can add soft butter (50 grams). We begin kneading the dough by hand or using a dough mixer (bread machine).
Kneading yeast dough for Ossetian pies should be intensive and quite long - at least 10 minutes. The result is a smooth, homogeneous dough that sticks a little to your hands. During the kneading process, adjust the amount of wheat flour - I use exactly 500 grams. Roll the dough into a ball and leave it in a bowl, which it is advisable to lightly grease with refined vegetable oil (so that the dough does not stick). We send the bun to heat for 2 hours, and after about 1 hour of fermentation, you need to lightly knead it and re-round it. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and Ossetian pies will not turn out.
While the dough is fermenting, you need to prepare the filling for Ossetian pies. To do this, simply grind suluguni (500 grams) and Adyghe cheese (400 grams) on a fine grater. Gently mix both types of cheese. By the way, you can choose other proportions for yourself - for example, more Suluguni and less Adyghe. It is important that you get a total of 900 grams of filling.
Since we will have 3 Ossetian pies, we divide the filling into 3 equal parts (300 grams each). We make these rather dense balls from cheese shavings and leave the filling on the table while waiting for the blanks to be molded.
After the second fermentation, the yeast dough should grow even more. By the way, I want to talk a little about the fermentation time of yeast dough and proofing of the dough. I hope you understand that this is a relative concept. What does it mean? Well, for example, the recipe says that the dough should be allowed to rest for 1 hour. You understand that 1 hour is the time that the author of this recipe needed. +/- 10-15 minutes is a completely acceptable deviation; the entire fermentation time of yeast dough depends on many factors. The freshness (and, as a result, activity) of the yeast, the quality of the flour, the room temperature, the amount of dough - all this affects the fermentation and proofing time. Therefore, never strictly follow these recommendations - you must feel the dough, understand what it needs, and then you will prepare it purely intuitively.
I advise you to sprinkle your work surface with wheat flour (this additional amount is not included in the list of required ingredients), since the dough is quite sticky. Divide the dough into three equal parts (300 grams each), round each of them, rolling them into a neat ball. Cover the pieces with cling film or a light towel (so that the surface of the dough does not dry out) and leave to rest at room temperature for about 10 minutes. During this time, the gluten will relax and the dough will become more pliable and will stretch better.
Ossetian pies are a national and very tasty dish. Pies are traditionally baked in the shape of a circle with different fillings. Ossetian pies symbolize the sun: they are round and hot.
In Ossetia, the pie filling is made from beef, but you can replace it with lamb or other meat. You can make the filling from cheese with herbs, beet tops, pumpkin, cabbage or potatoes. Cheese or cheese must be added to the potato filling.
The pie should be thin, with a generous amount of filling that does not come out of the baked goods. A thick layer of dough in the pie indicates that the housewife is not experienced enough. The finished pie is always greased with butter.
Prepare Ossetian pies with delicious fillings using the best step-by-step recipes.
Dough for a real Ossetian pie
Pie dough can be prepared with kefir or without yeast. But the dough for real Ossetian pies is prepared using yeast dough. It will take about 2 hours to prepare. The calorie content of the dough is 2400 cal.
Ingredients:
- spoon of sugar;
- two tsp trembling dry;
- one tsp salt;
- one and a half stack. water;
- four stacks flour;
- three spoons of rast. oils;
- 1 stack milk.
Preparation:
- Make the dough: mix yeast, a few tablespoons of flour and sugar in warm water (half a glass).
- As soon as the first bubbles appear, pour the dough into a bowl, pour in the rest of the warm water and milk. Stir, add flour in portions.
- Pour in the oil, mix and leave to rise.
The finished dough is enough for three pies: that's 9 servings.
Ossetian pie with herbs
This is a delicious recipe for Ossetian pie filled with fresh herbs and cheese. Makes 9 servings in total. It takes 2 hours to cook. The calorie content of the pie is 2700 kcal.
Required ingredients:
- a bunch of greenery;
- tsp trembling dry;
- 650 g flour;
- per tsp. salt and sugar;
- half stack rast. oils;
- 300 g Ossetian cheese;
- one and a half stack. water.
Cooking steps:
- Mix sugar and yeast, pour in a little warm water and leave for a few minutes.
- Gradually add flour and salt, add oil and the rest of the water. Leave the dough to rise.
- Wash, dry the greens and chop finely. Stir in mashed cheese.
- Divide the dough into three parts and roll out thin.
- Lay out some of the filling. Gather the edges of the pie into the middle and seal. Gently stretch the cake.
- Place the pie on a baking sheet and make a hole in the middle.
- Bake for 30 minutes. Grease hot cake.
Ingredients:
- 25 ml. rast. oils;
- 160 ml. milk;
- 20 g tremors. fresh;
- two spoons of sugar;
- egg;
- two stacks flour;
- two pinches of salt;
- 250 g potatoes;
- one tbsp sour cream;
- 150 g suluguni cheese;
- tbsp drain oils
Preparation:
- Add yeast, a pinch of salt and sugar to warm milk and leave for 10 minutes.
- Add the egg and flour to the yeast, pour in the oil.
- While the dough is rising, boil the potatoes, peel them and pass them through a meat grinder with the cheese.
- Add salt, a piece of butter and sour cream to the filling, mix.
- Roll the filling into a tight ball.
- Roll the dough into a ball and flatten it with your hands into a flat, even circle.
- Place a ball of filling in the center of the circle. Gather the edges of the dough in the center and seal.
- Close and flatten the edges in the center.
- Flatten the finished ball with your hands, turning it into a flat cake.
- Place the pie on parchment and make a hole in the middle.
- Bake for 20 minutes.
Traditionally, they always bake an odd number of Ossetian pies. When stretching the cake, do not press or stretch it to prevent it from tearing.
Fresh herbs are added to the filling of the Ossetian cheese pie. Traditionally, three pies are prepared at once.
Ingredients:
- glass of water;
- 5 stacks flour;
- four tbsp. vegetable oils;
- one l.h. dry yeast;
- half l.h. salt;
- one and a half l.h. Sahara;
- feta cheese – 150 g;
- egg;
- 100 g mozzarella;
- a bunch of greenery;
- cottage cheese - 100 g.
Preparation step by step:
- Mix yeast, sugar and salt in warm water.
- Sift the flour into the liquid and pour in the oil. Stir and knead the dough. Leave to rise for 30 minutes.
- Mash the cheese and cottage cheese with a fork. Grate the mozzarella and chop the greens finely.
- Mix all ingredients, add salt and roll into a ball.
- Divide the dough and filling into 3 equal parts.
- Stretch each piece of dough into a flatbread and place a ball of filling in the center.
- Gather the edges of the dough and close in the middle. The filling will be inside.
- Turn the ball over with the seams down and flatten it gently. Using your hands, stretch the cake and use your finger to make a hole in the middle.
- Brush each pie with beaten egg and bake for half an hour.
- Brush the finished hot pies with butter.
