Ossetian pies (recipes)

[Dough recipe zalina74]

Dough recipe zalina74
Toppings

	Ossetian whole grain pies with beet tops and spicy herbs (Alexandra)
	Ossetian pies with potatoes, Adyghe cheese and homemade feta cheese (Princess 115000 pizza maker) (Babushka)
	Ossetian pie in princess pizza maker (Tanyulya)

Excuse me, please, I’m new here, I liked the site. Maybe I'm asking the question in the wrong place, sorry. I am looking for a recipe for Ossetian pies, maybe someone will help? thank you in advance.

The only thing is that I personally have not tried the fillings that are given there, but my ex-mother-in-law, an Ossetian woman, did
stuffing this: boil potatoes, mash and add grated suluguni cheese (if any) to still hot, and in the absence of then Russian, you just need to try it with salt, maybe a little salt. She always boiled potatoes in their uniform, then peel and mash.
More stuffing: dissolve the butter in a frying pan, fry the chopped onion in medium cubes, add finely chopped cabbage, stew-fry without closing the lid, then add grated sulguni cheese or Russian (in a slightly cooled mass), if necessary, salt-pepper.
Meat filling: beef-veal-pork-lamb which is closer to your taste, finely and finely cut with a knife, you can scroll on a large wire rack in a meat grinder, but chopped is tastier, salt-pepper-add finely chopped onions and garlic (if the minced meat is dry, then a tablespoon cold water), everything else according to the technology as on the site. The only thing is that as soon as we took out the pies from the oven, then greased them generously with butter and before heating them in the oven the next day (if there is anything left, grease them too).
Another filling: Rinse young beet leaves well, cut, crush slightly, add grated cheese. When I tried this filling for the first time, the taste seemed unusual - not for everybody, but now this is one of my favorite pies, it's a pity that it can only be made in spring. Go for it, bon appetit and success in baking!



PIES - large products made from yeast dough with various fillings (closed or Semi-closed). The dough is kneaded from rye, rye-wheat flour with yeast, less often with sourdough. The traditional shape of the pies is rectangular, less often round. There are sweet and savory ones (for example, kulebyaka).

Oh, I forgot to say that the proportions of ingredients in the fillings are all arbitrary, you do - you try - you add to your liking! Secretly - we ate the rest of the filling without waiting for the pies (very tasty)

Ossetian pies

o 2 tsp yeast
o flour
o 0.5 l of water (warm)
o 1/2 cup milk
2 tsp Dissolve yeast in a glass of warm boiled water and add 2 tbsp. l. flour. Leave it on for 15-20 minutes. Pour flour into a wide container. It is better to take five kilograms of flour and a larger container, make a funnel and pour 0.5 liters of water (warm) there, half a glass of milk and dough. Knead enough batter and leave to rise in a warm place, covered with a towel. After forty minutes, knock down the dough and leave to come up again. After 30-40 minutes, knead the dough. Add flour if needed. In consistency, it should resemble bread dough, or the same as for ordinary pastries. Depending on the size of your pan, this dough is enough for 4-5 pies. Divide the dough evenly, make a ball, knead it a little (about 15 cm in diameter), lay in the filling, gently pin the edges in the center and roll into a circle around the diameter of your pan. You do not need to grease the pan with anything.Lay out the cake, let it stand for 5 minutes in a warm place and put it in the oven (it is necessary to preheat the oven very strongly, the dough should rise and bake very quickly) for 15-20 minutes. Place the finished cake on a platter and brush immediately with plenty of softened butter. The fillings can be different:
1. Filling of potatoes, milk and cheese. Boil potatoes and drain all the water. Mash it and add 0.5 tbsp. hot milk. Grate cheese or chop in a blender and mix with mashed potatoes. The proportions are usually 70% potatoes and 30% cheese, but I like more cheese. This filling is the most convenient for those who have not yet made pies, it rolls out easily and does not tear the dough.
2. Filling of beet leaves and cheese. 200-250 g of hard cheese (preferably Ossetian type) and a bunch of beet leaves (500 grams). Chop the leaves, grate the cheese and mix.
3. Just grated cheese. Or with stewed cabbage (cabbage, salt, pepper) and minced meat (meat, onions, salt, pepper). Minced meat is placed raw.

I copied this recipe, I don’t remember where, but I did it according to it - of course, not for that amount of flour - only 0.5 kg, and the dough recipe was like for HP, ordinary wheat.
The whole chip is in the filling and baking.
Delicious!

May I also be a little smarter (after all, from the North Caucasus)
I have an Ossetian neighbor, so I don't make pies myself.
The name of the pies is different, depending on the type of filling (cheese in all fillings is Ossetian):

- Walibah, khabizdzhyn - pies with cheese (Ossetian cheese)

- Kartofdzhyn - pies with potatoes and cheese

- Tsakharajyn - pies with chopped beet tops and cheese.

- Kabuskadzhin - pies with chopped cabbage and cheese.

- Fidjyn - pies with minced meat (usually beef)

- Davondzhyn - pies with chopped wild garlic leaves and cheese.

- Nashjin - pies with chopped pumpkin and cheese

- Khadurjyn - pies with beans.

Usually they make or place on the table in plates of three pies (or an odd number). Two pies (even number) are put on the commemoration.

It is better to take five kilograms of flour and a larger container, make a funnel and pour in 0.5 liters of water (warm), half a glass of milk and dough.

MariV, and 5 kg of flour per 0.5 l of water and 1/2 tbsp. not much milk?

Ossetian cheese is not considered hard: fresh cheese is easily chopped by hand, when it becomes a little harder - on a grater.
I don’t know how in other regions - we sell it on the market and in stores.
Can be replaced with feta cheese (not very salty, with sufficient fat content).

Z. Y. To the question "what should be the dough", the neighbor laconically answered: ordinary yeast - water, salt, yeast, flour

It is better to take five kilograms of flour and a larger container, make a funnel and pour in 0.5 liters of water (warm), half a glass of milk and dough.

MariV, and 5 kg of flour per 0.5 l of water and 1/2 tbsp. not much milk?

In my message - what is on top - I copied it from the original, I don't remember where - I honestly warned about it!
I myself made the dough like a regular yeast dough - 0.5 kg of flour - then, as always. When there was no KHP, I did it like "Khrushchev's"

And another question: how thin should the dough be rolled out so that the cheese is not "lost" in the dough? Maybe take more cheese?

there should be a lot of filling

[Alexandra]

Such a story happened here. I sent my husband for the beets, and he brought, in addition to the beets, tops. And I didn't know what to do with her. They advised me to try Ossetian pie besides soups. I didn't want to cook the soup, but it was a pity to throw away the tops. Not money, but ... a sin after all. And I followed the path of the Ossetian pie.

The recipe gave Alexandra.

... a whole grain version of Ossetian pies with cheese and beet tops. A colleague brought real Ossetian pies from Ossetia - and I could not enjoy a piece because of the white flour dough.

So, my fantasy on the theme of a dietary Ossetian pie with cheese and beet tops.

I bought 3 packs of young beet leaves - Swiss chard and 2 small packs of sorrel from Metro. I washed it, dried it, cut off the tails of the sorrel, and left the phyoget stalks at the chard.I cut everything, fried in a spoonful of olive oil with the addition of mora salt, dry garlic and paprika, 1 tsp. maple syrup. A lot of liquid was released, so she fried until it was not enough. Mixed with grated mozzarella (18%), about 350g. This is the filling.

The dough was prepared in cotton in dough mode:
500 g whole grain flour FOR
liquid 280 ml = water + zero kefir + proteins of 2 eggs = 280 ml
maple syrup 1 tbsp l.
pressed yeast 10 g
salt 1 tsp
olive oil 2 tbsp l.

Divided the finished dough into 4 cakes. I prepared to stretch it with my hands, like khachapuri - but the dough came out a little denser than I expected, I had to roll it out with a rolling pin, put the filling in the middle and pinch it without turning it over. It is correct to do otherwise - flatten the soft dough with your hands into a cake, pound the stuffing with a floppy, pinch with a navel, turn it over and smooth it into a thin cake with your hands in a bunch, make a hole in the middle. It didn't work out for me
The pies were crooked and not so thin.
But they are sooooo tasty, and the dough is the most tender, soft, with a thin crispy crust, and the filling ...

Only I played on the non-diabetic version. Flour for plain, egg whites, maple syrup for honey and water + kefir for milk. And the cheese was ... twice as much.

Happened WONDERFUL!!!

I didn't really understand what the tops give there, but ... we'll figure it out later.

At first it was like this:



And then like this:



And the original itself Alexandra here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9910.0

[Hairpin,]

Hairpin, I'm glad, that you liked

You did not understand about the tops because the cheese was shifted. There should be no more cheese than for a bunch of filling, so that the tops do not fall out, they are kept in bulk and in the pie they are distributed evenly to the very edges during rolling.

Another such moment. Kefir is not for dietary purposes. I always pour only kefir, not milk in khachapuri (taught by a Georgian neighbor), well, by analogy, here too. Kefir gives something different to the dough, try it, you won't regret it. Any kefir, not necessarily fat-free

And I also apologize for misleading about the hole, my dough turned out to be rather dense, and I had to fold it like on open belyashi (peremyachiki). And real Ossetian pies - you need a very soft tender dough, which does not even roll out, but with your hands you distribute a cake in an average thickness, put the filling on it, then the dough is going to the center with a "navel", this big "dumpling" must be turned over with the assembled part down and carefully distribute with your hands into a thin cake - and only if necessary, you can help with a rolling pin, but very gently. Lubricate with kefir or a mixture of kefir with an egg and a small amount of grated cheese (if any) And then poke a tiny hole with your finger, no more than a penny!

[Alexandra]

Alexandra!
I will try with kefir and less cheese.
It turns out that if I rolled my cakes with a rolling pin, they would become exactly one for me - on a baking sheet ...

[Alexandra]

Alexandra!
I will try with kefir and less cheese.
It turns out that if I rolled my cakes with a rolling pin, they would become exactly one for me - on a baking sheet ...

It should be so. One thin flatbread on a baking sheet, about 28 cm in diameter, but only 4-5

[Hairpin,]

Hairpin, I'm glad, that you liked
You did not understand about the tops because the cheese was shifted. There should be no cheese

I was very interested in Ossetian pies, but somehow I don’t really like sorrel (gout), and I missed the preparation time. But the beet tops are just on the way. Do you think it is possible to somehow change the filling recipe? Maybe acidify the tops with lemon?

[Rita]

Rita, Hello and thank you

I think you can add a little lemon juice so that it is not completely bland.

So I waited for the beet tops and finally made some variations on the Ossetian pie. Why variations? because I didn't remember exactly the recipe, and there was no Ossetian cheese either. As a filling, I had beet tops and stalks fried on a piece of butter with green onions and dill as a filling. Then I added cheese in cubes (then I realized that I had to grate it on a coarse grater).I liked it very much, and could not calm down until I ate everything, since it was a small size.

[Hairpin,]

Hairpin, I'm glad, that you liked

Hello everyone! She made Ossetian pies at the dacha. Once instead of sorrel I put rhubarb, the second time sorrel. I don't have an oven there, so I used to bake in a large heavy frying pan on the stove. No oil! Everyone liked it very much, it tasted better with rhubarb stalks. They didn't eat it right away, so then I heated it again in a pan, pouring a drop of oil. The first time, no one could understand what kind of berry was in the filling, despite the fact that it was not there at all. Alexandra, thanks for the recipe.

and I blinded him from what was but there was a little cottage cheese, a little cheese of a couple of varieties and a lot, a lot of greens - sorrel, parsley, tops. - something read somewhere, about the fact that the skill of Ossetian women is to make a pie with a lot of filling and a thin layer of dough - oh, you really need to try

[Chantal]

and I blinded him from what was once read somewhere, about the fact that the skill of Ossetian women is to make a pie with a lot of filling and a thin layer of dough - oh, you really need to try

Chantal, it would be easier to roll it out if you turned it over and flattened it with your hands gently from the center to the edges, and then with a rolling pin, then everything turns out very well. I also made Ossetian khachapuri (specifically Ossetian), but these words are from another song And by the way, it's not scary if the dough bursts, for some reason nothing comes out, despite the fact that I was baking in a pan on the stove.

[Three pies]

Girls, Ossetian pies with beet tops and cheese (green onions, dill, sometimes a bit of cilantro are also added) - the most delicious!
These are the ones I bake (filling cheese + dill, onions, when there is no tops, it is not sold in all markets). Three pies - an integral attribute of a festive or everyday feast.


And there is still no "Ossetian khachapuri" as there is no "Georgian borscht". No offense

Cheese with herbs again, but beet tops will appear soon - this will be delicious! ...

[zalina74,]

zalina74, Please tell me, where do you bake Ossetian pies with cheese: in the oven or in a frying pan? You have them so tasty and rosy! I could not resist - I went to put the dough

Zalina, what recipe do you use for making the dough? I tried to do it several times - the result was not happy. My husband was treated in Ossetia, he really liked it, I really want to learn.

[zalina74]

zalina74
Thank you very much for the video course, in the photos the pies look amazingly appetizing.
I really understand Tashi that she could not resist and went to put the dough.
Tashi
I don't know if there is now zalina74 on the forum, but as I understood you are already in the process, I will hasten to tell you based on my experience of communicating with Caucasian cuisine - in my opinion in the first and second photos the pies are baked in a pan - on dry, although some housewives in Ossetia are still put a piece of butter in a frying pan. But then you need to very carefully shake off the flour from the cake beforehand, and if you bake without oil, then you do not need to shake off the flour - it will help the dough not to burn, then shake off the darkened flour from the finished one and grease with oil.
If you are going to bake, bake exactly three cakes, this is important.

[Girls]

Girls baked, made the dough in HB according to the Cats recipe, well, it turned out very tasty, I recommend it, I chopped half of the khachapuri at a time

[zalina74,]

Oh, girls, thank you, how nice the attention to the Ossetian pies ... I will answer in order.

zalina74, Please tell me, where do you bake Ossetian pies with cheese: in the oven or in a frying pan? You have them so tasty and rosy! I could not resist - I went to put the dough

"Rosy"- depends on the oven,"beautiful"- thank you. I always bake in the oven (the exception is if something is wrong with it). First, it needs to be HEATED WELL. The higher the temperature, the better.When the oven does not bake very strongly, you can proceed as follows: set the grill to the highest level, first put the pie in a thin frying pan on the bottom of the oven, after a while move it a little back and forth: it moves, which means that it is baked from below (the dough is thin) , and can be rearranged to the upper grill. I slightly grease the pan with vegetable oil before baking the first pie (I bake 3 or more pies at a time), then it is not necessary. After baking, I transfer the pie to a dish, cover it with a clean towel. After 3-5 minutes I take off the towel: the cake has become softer, I grease it with ghee or butter. Then I put the second and third on it (I also grease it).
Tashi, congratulations - you've got an excellent Ossetian pie! Rovnenky such, not torn - great job!

Zalina, what recipe do you use for making the dough? I tried to do it several times - the result was not happy. My husband was treated in Ossetia, he really liked it, I really want to learn.

Beetle extractor, ordinary yeast dough (although there is also a yeast-free version, on kefir with soda). For every day I do to sweep milk with water or kefir (no kefir - I add a little sour cream), I put an egg (optional), vegetable oil, salt. The softer the dough is, the softer the cake, but it will break easier when molded. Here you need a golden mean, experience. Therefore, try it with ordinary yeast dough, choose which one you like, as for bread. The secret of making Ossetian pies is to "fill" your hand so that the dough is thin, there is a lot of filling and the pie does not break. It's easier to learn to sculpt them with a mixture of crushed potatoes and cheese () - they are easy to shape, and if the dough breaks, the filling will not run out. However, it will still be delicious!

veranikalenanika link, You are right and thanks for the kind words.

By the way, three pies of the Ossetians mean heaven (God), sun, earth. Two pies are baked on a mourning occasion (there is no life zone - the sun). But, the number of pies takes on a special meaning on the Ossetian table, so bake as much as your heart desires.

[zalina74]

zalina74, from this place in more detail please, it's me for the test. I collected pie from different recipes of our forum, who has the filling, who has the dough. I very much ask you to post a dough recipe for an Ossetian pie adapted for a bread machine. And whatever you are and what you make the filling, I will look forward to it !! Again THANK YOU

[Tashi]

Tashi, would have asked me earlier (before the appearance of HP and the scales in the house) - would have put me in a dead end. ... And, since one of the goals of purchasing HP was to entrust her with making dough for Ossetian pies, now I can offer such a variant of the dough (based on the "Ordinary White Bread" recipe from the instructions). For three cakes (pan diameter 32 cm, but thin dough):
Dry yeast - 2 tsp
Wheat flour - 600 g (I take the Highest, or 1st grade, or general purpose)
Salt - 2-2.5 tsp.
Sugar - I don't put it
Vegetable oil - 2-3 tbsp. l.
Liquid (water-milk mixture + tbsp. L. Sour cream, or milk-kefir, or whey) - 380 ml.
Egg - optional. Then drive 1-2 eggs into a measuring cup and add liquid to the 380 mark.
If you need to quickly - knead on "pizza" (45 minutes) or on the main program for the dough. The gingerbread man is soft, but without commas and puddles. Since the dough contains fermented milk products, they will "liquefy" it a little more when the dough approaches.

Filling. Young Ossetian cheese is ideal, but here we don't always have it at hand. Then I mix the Adyghe cheese and suluguni, or chanakh (you can't smell it), or mozzarella, or fetaki (1 to 1 or 2 to 1). It is good to add chopped green onions and / or dill to the cheese.

For the first experiments, it is good to take a mixture of crushed potatoes with Ossetian cheese (no Ossetian - it works great with cheese such as fetaki, feta cheese, vats, mozzarella, suluguni) - very tasty!

Finely chop the beet tops, chop the green onion, mix with the cheese (just before sculpting the pies so that no liquid is released). It is good to add dill and / or a little (!) Cilantro to the filling.

Grated pumpkin, black pepper, dry thyme or oregano if desired.

Grated pumpkin, cheese (mix the filling just before sculpting so that no liquid comes out).

Stewed cabbage with onions, black pepper, dry thyme or oregano if desired.

Raw minced meat, plus chopped onions, garlic (optional - a little chopped raw cabbage).

Well, something like that ... Oh, you provoked me. At least put the dough tomorrow ...

Tashi, try it with beet greens - it's delicious!
zalina74 correctly advises - kefir tastes best.

Tashi, we cut only young leaves from beets into the pie, add cheese, herbs (all that is), you can cottage cheese, feta cheese, a little mayonnaise. No one will understand that there are beets. But the leaves will give a unique taste.
I have a smaller pan and so I make 4 pies, all with different fillings. They leave one by one.

[Tashi]

Tashi, veranikalenanik, I'm glad that the recipes were useful to you. To your health!
And as for the beet tops - really, no one understands what is there, but everyone likes it. Just be careful: the sliced ​​leaves give juice from the salt in the cheese, so mix the filling before making the pie. And the leaves (especially the red petioles) must be cut finely so that they do not break the dough when sculpting the cake. And don't forget to make a hole in the middle of the cake for steam to escape.

I had no idea that it could be so delicious - beet tops with cheese.
Although I didn't have enough cheese and part of it was cottage cheese, and part of it was Russian, it still turned out delicious. Even a fussy husband appreciated

[Vintage]

Girls, I brought you a master class on these pies in pictures. I started baking on them about 3 years ago, when I saw these "tasty" pictures. They are from the 7INFO site. Author Vintage Inna, thank her very much. I do not know whether it is correct or not to poke other people's pictures, well, I honestly admitted that they were not mine. (if it is critical, let them moderate)

Author's words. Inna -Vintage.

Here are the popular fillings:
First: young zucchini (or zucchini or pumpkin), homemade cheese (or feta cheese or suluguni or cottage cheese or type of Adyghe on a coarse grater), a lot of any greens (dill, parsley, green onions, onions), a couple of tablespoons of sour cream and a couple a pinch of savory or Provencal herbs. I rub the zucchini on a coarse grater, squeeze it, mix it with cottage cheese, herbs, onions, herb, a little sour cream so that the filling does not crumble.
If with cottage cheese - a little salt, if with feta cheese - no. The proportions are: 70% zucchini and 30% cottage cheese.
The second filling is ordinary minced meat (pork + beef + water), also a lot of greens, onions and a couple of pinches of savory or a pinch of red pepper + a few cloves of garlic
The third still very tasty filling: I replace zucchini with mashed potatoes + cheese and so on (add plum, butter or sour cream in mashed potatoes)
Fourth - red beans are boiled until soft, plus fried onions, plus savory, mince through a meat grinder
The fifth is very tasty from beet tops and cheese.
The sixth and most-most-most popular is just cheese and several. tablespoons of butter, if the cheese is skinny + 1 tbsp. a spoonful of flour (pinched).
You can bake both in the oven and in a frying pan, very quickly, in summer, during the zucchini period, these pies are a hit of the season, try it !!! and an inapplicable "makalka" is sour cream (yogurt or kefir) with a crushed chive of garlic, salt and herbs. (all. end of quote)

IRR, I tried all the fillings But I haven't cooked with zucchini yet! IRR can you tell me how they taste?
Yesterday I prepared the dough for 200g of water. I made 3 pies (I bake in a frying pan in the oven) Filling from a pack of cottage cheese divided into 3 parts. In two I added dill and parsley, egg white, a little garlic and salt. And I made one - cottage cheese, yolk, sugar. Girls - don't come off

[ikko4ka]

ikko4ka, Irusya! I didn't cook with zucchini, but I want to try - the season, after all, is in the yard. I think it will be juicy with cottage cheese or cheese. There, in Ossetia, they definitely put thyme as an addition to all the fillings. With the quantity - I read it here - correctly - bake an odd quantity and put it on one plate, after a frying pan or oven, greasing it with butter. They will be absorbed, will be soft and. If it's odd, transfer to another plate separately.They bake an even number when a bad story happens in the family (you know?). And on holidays and weekdays - always even. I agree, yummy !!! (y) As an alternative to our pies, but less fuss. They are healthy, one ate (well, if mastered) and order! - wonderful with tea, milk! The soup is also delicious.

... And I made one - cottage cheese, yolk, sugar. Girls - don't come off

Ira, your cheesecake turned out straight

And who has tried it with thyme? What's his taste?

I think it will be juicy with cottage cheese or cheese. There, in Ossetia, they definitely put thyme as an addition to all the fillings.

Dry, Ir! It is in many mixtures - Provencal herbs, for example. Take it boldly!

They have an odd number of bakes when a bad story happens in the family (you know?). And on holidays and weekdays - always even.

Nah, on the contrary, even - for a commemoration, and odd (usually 3 pies) for the holidays.

[Girls]

Girls, what I want to say, I made 4 pies from this amount of dough and cheese. I baked two at once, just as two of them disappeared at once, but I froze two pies. So, on the weekend call, that the children are visiting, the pie is in the microwave, for defrosting for 5 minutes and immediately in the oven. The taste has not changed in any way, Our small cheese does not eat in any form, but here I grabbed a piece and pulled it off.

Tashi, and that yeast doesn't die after MV? Is the dough rising?

[ikko4ka]

ikko4ka, no live! He (the pie) was still trying to rise in the oven.

Tashi, thank you! Now I will try!

And if, when shaping the cake in the top layer of the dough, a small hole is made IMMEDIATELY, and not AT THE END. then the dough breaks and the filling does not run away

And if, when shaping the cake in the top layer of the dough, a small hole is made IMMEDIATELY, and not AT THE END. then the dough breaks and the filling does not run away

Or you can prick with a fork

Or you can prick with a fork

But this will no longer be an Ossetian pie ...

But this will no longer be an Ossetian pie ...

Certainly not Ossetian! Our filling differs from the real Ossetian
But the very idea of ​​a round flatbread with minced meat, and cooking as close as possible to the recipe for an Ossetian pie, gives us the opportunity to call our pastries “Ossetian pies”.

ikko4ka Sent: Yesterday at 22:30:44
Quote
Quote: zalina74 from Yesterday at 18:23:37
But this will no longer be an Ossetian pie ...
Certainly not Ossetian! Our filling differs from the real Ossetian
But the very idea of ​​a round flatbread with minced meat, and cooking as close as possible to the recipe for an Ossetian pie, gives us the opportunity to call our pastries “Ossetian pies”.

I don't think that this is correct in relation to the original recipe, for example, I was very surprised when, in one foreign restaurant, they boasted to me that they had borscht on the menu, I ordered and was just dumbfounded when they brought me an ordinary vegetable soup, and most importantly - in it there was no beet and it was transparent.

The fillings are the most diverse and in true Ossetian pies. I can cite them from the book "Ossetian cuisine". But to prick with a fork instead of a hole .. bad manners, ladies, bad manners (deeply IMHO, of course).

I knew that you would throw pies ... 🔗