How to cook delicious Ossetian pies with different fillings

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

The best recipes for lovers of cheese, herbs, meat, potatoes, beans and cherries.

How to make dough for Ossetian pies

Yeast dough on dough

Ingredients

• 1 teaspoon dry yeast;
• 600 g + 1 teaspoon flour;
• 1 teaspoon sugar
• 30 g butter;
• 150 ml of milk;
• 250 ml of kefir;
• 1 teaspoon of salt.

Preparation

Make a brew first. Combine a teaspoon of yeast, flour and sugar and add to 50 ml of slightly warmed milk. Stir and remove in a warm place until an airy foam appears.

When the dough is right, start making the dough. Sift flour and melt butter. Make a depression in the flour and pour in the dough, butter, 100 ml of milk and kefir. Add salt.

Stir well until smooth and leave in a warm place until the dough has approximately doubled in size. This can take over an hour.

Knead the risen dough well so that it becomes soft and pliable.

Yeast-free dough

Ingredients

• 300 g of milk;
• 1 teaspoon sugar
• 1 teaspoon salt
• 400 g flour.

Preparation

Heat the milk slightly and dissolve the salt and sugar in it. Sift the flour and, while stirring, gradually add it to the milk.

Knead the dough well so that it is smooth, soft and elastic and does not stick to your hands. Sprinkle with flour if necessary.

Cover the dough with cling film and let it brew for 10-15 minutes.

How to make filling for Ossetian pies

The filling should be either the same as the dough, or a little more.

For the Walibah cheese pie

Ingredients

1 kg of Ossetian cheese or a combination of pickled cheeses (for example, 500 g of Suluguni + 500 g of Adyghe cheese)

Preparation

Just knead the cheese with your hands.

For the Kadyndzdzhin pie with cheese and green onions

Ingredients

• 700 g of Ossetian or other brine cheese: Adyghe, suluguni, feta cheese;
• 300 g green onions;
• salt to taste.

Preparation

Mash the cheese with your hands or grate it. Chop the green onion finely. If the cheese is bland, season with salt to taste. Mix well.

For the potato pie with potatoes, cheese and herbs

Ingredients

• 800 g potatoes;
• 200 g of Ossetian or other pickled cheese;
• 2 tablespoons sour cream;
• 1 bunch of dill;
• 1 bunch of parsley;
• salt and pepper to taste.

Preparation

Boil potatoes and mash. Add grated cheese, sour cream, chopped herbs, salt and pepper, stir again and let cool.

For Fidjin pie with meat

Ingredients

• 1 kg of beef or lamb (other lean meat can be used, but pork is usually not put in Ossetian pies);
• 1 onion;
• 3-4 cloves of garlic;
• ground or fresh hot red pepper - to taste;
• salt to taste;
• 9-13 tablespoons of meat broth (3-4 for the filling + 6-9 pour into the finished pie).

Preparation

Grind meat, onions and garlic in a meat grinder. Add seasoning and stir well. Pour in 3-4 tablespoons of broth, stir again and refrigerate to let the filling infuse a little.

For the "Tsakharajin" pie with beet tops and cheese

Ingredients

• 300 g of beet leaves;
• 700 g of brine cheese;
• salt to taste.

Preparation

Grate the cheese on a coarse grater. Wash beet leaves, dry and cut into medium pieces. Mix with cheese, salt, if fresh, stir.

For the Kadurjin cake with beans

Ingredients

• 600 g beans;
• 150 g onions;
• 3 tablespoons of vegetable oil;
• 3 cloves of garlic;
• 3 teaspoons of thyme;
• salt and pepper to taste.

Preparation

Soak the beans for 8 hours, then cook and puree with a blender or meat grinder. Chop the onion finely and fry in oil until golden brown. Chop the garlic.

Combine beans, onions and garlic, add thyme, salt and pepper. Mix well.

For the Cabuscajin pie with cabbage and cheese

Ingredients

• 900 g of cabbage;
• 1-2 tablespoons of vegetable oil;
• 600 g of brine cheese;
• salt to taste.

Preparation

Chop the cabbage finely. Fry it in hot oil for about 10 minutes without covering. The vegetables should not burn.

When the cabbage becomes a little softer and settles, cover the pan with a lid and, occasionally adding water, simmer until tender. Remove from heat and cool. Drain off excess liquid.

Grate the cheese or mash with a fork or hands. Combine with cabbage, salt and stir.

For the Davongin pie with wild garlic and cheese

Ingredients

• 3 bunches of fresh wild garlic;
• 5 green onion feathers;
• 5 sprigs of dill;
• 600 g of brine cheese;
• salt to taste.

Preparation

Separate wild garlic leaves from too rough stems. Finely chop all the greens and remember them with your hands. Grate the cheese or mash with a fork if it is soft. There should be less cheese than a mixture of herbs.

Combine all ingredients and salt to taste.

For the Nasjin pie with pumpkin and cheese

Ingredients

• 600 g pumpkin;
• 300 g of Ossetian, suluguni or other pickled cheese;
• 250 g onions;
• 2 tablespoons of butter;
• 2 tablespoons of vegetable oil;
• salt and pepper to taste;
• 2 teaspoons dried thyme.

Preparation

Grate the pumpkin pulp and cheese on a coarse grater. Chop the onion into small cubes and fry it in warmed butter and vegetable oil until golden brown.

Simmer the pumpkin and onion for 5 minutes, add salt, pepper and thyme. Add cheese and stir well.

For the Zokodzhin pie with mushrooms and cheese

Ingredients

• 500 g fresh champignons;
• 2 dried porcini mushrooms;
• 2 tablespoons of vegetable oil;
• ½ teaspoon dried thyme;
• salt and pepper to taste;
• 400 g of pickled cheese.

Preparation

Cut the champignons into cubes, grind the porcini mushrooms into powder in a separate bowl.

Place the mushrooms in a skillet with heated oil and simmer over low heat under a closed lid until half cooked. Add mushroom powder, thyme, salt and pepper and continue cooking.

While stirring, wait until all the liquid has evaporated.

Grate the cheese, combine it with chilled mushrooms and mix well.

For the Balgin pie with cherries

Ingredients

• 350-450 g whole pitted cherries (frozen can be used);
• sugar to taste;
• 2 tablespoons corn or potato starch
• 60 g of walnuts.

Preparation

Save a few berries to decorate the cake, put the rest in a bowl. Add sugar and starch, mix gently.

Lightly chop the walnuts and set aside - they will be required during the formation of the cake.

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9 cherry pies with a bright aroma and pleasant sourness

How to sculpt Ossetian pies

"Balgin" with cherry

Divide the dough in two. Roll out one half and place in the mold. Arrange the cherries tightly. Sprinkle with walnuts.

Roll out the other half of the dough and cover the pie.

Trim off any excess and secure the edges.

Make a hole in the middle.

All other Ossetian pies

Divide the filling and dough into three equal parts and roll each into a ball.

Mash a ball of dough into a small flat cake with your hands, dust lightly with flour.

Place the filling on top of the tortilla.

Secure the edges of the dough on top. Pull gently so that the filling does not show through.

First press the middle with your hands, then the edges and slowly stretch the cake so that the filling is evenly distributed.

When the cake is fairly thin, flip it seam side down on a baking sheet, cast iron skillet, or floured pan. Make a small hole in the center for steam to escape.

Also make two more pies.

How to bake Ossetian pies

In the oven

Preheat the oven to 200 ° C and place the cake in it for about 15 minutes to brown.

In a frying pan

This is how you can make any pie, except for "Balgin" with cherries.

Preheat a dry skillet well. Place the pie on top of it and bake, covered, until golden brown on each side.

How to serve Ossetian pies

Grease the finished pies generously with butter. Pour the broth into the meat.

Serve stacked and hot.

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