Ossetian pies (recipes)

Irina, it still depends on the filling. Ready-made filling (cheese, potatoes, cabbage, pumpkin, etc.) will work great at this temperature. But with meat, it is better to bake no higher than 240 degrees. Because if you set it to 270-280, the dough will burn, but the meat will remain raw. A preheated platform is not required, it is enough to put it in a preheated oven.

Girls, you need to bake with a swing. temperature (I have 280 *) - 7-8 minutes on a preheated platform, a baking sheet upside down or a baking stone. I do this, according to Lazerson's lessons, and these pies, and Adjarian, Imeretian khachapuri - they turn out well, very tasty

I agree, the same is suggested by Richard B. in his book about bread, about a pile of interesting thought, let's try, perhaps we really need a temperature of at least 240, so the golden crust turns out

Girls, I don't know what the Lazersons-Richars write there, I can say how Ossetians have been making Ossetian pies for 200 years (when those "hacks" were not yet in the project). As for the "pile", in Ossetia one pie is never baked !! At least two (God forbid, because an even number is given only for funerals and commemorations), and more often three. Three pies - this is the very minimum and the main table (and everyday) dish. Ossetians are Christians, but they celebrate some pagan holidays. So three cakes are a symbol of well-being in the house, since they represent God, the sun and the earth (respectively, two cakes - there is no sun).

since an odd number only for funerals and commemorations do

Maybe even if there are two?

Yeah right

Irina, about the raw meat filling - I agree to all 100, I just don't make meat - I use suluguni and mozzarella, I especially like the second option, you bite off and everything goes on: girl_love: or I put cheeses in half, in short, what is in stock

tried again at 240 degrees - that's what you need! made with potatoes, cheese and mushrooms, the kids ate, even those who don't eat ordinary pies with potatoes. Photos - traditionally did not have time

Nadezhda, excellent pies, a little thick, but you have to fill your hand. And the top one - how was the Russian pie made? Pinches on the sides are visible. Is it with meat? Fydjyn do this too, roll out two layers, the lower one is thicker, the upper one is very thin, put the meat filling on the lower one, which is already in shape, cover with the upper one and pinch along the edges. They also make decorative cuts, like this


Fydjyn made in this way (only meat pie is collected this way) and eaten in a special way: only the top dough and filling, the bottom dough is not eaten

[Irina]

Irina, you know so many subtleties !. even just reading ... and there is a real pleasure! ...

Alena, so I grew up on these pies

Hello girls, your spouse advised you to write to you how we manage to eat pies with beetroot leaves all year round - "saharajin"
We wash, dry, cut, pack the leaves in sealed bags and freeze in the freezer.
The semi-finished product is ready!

Fat, Duc is understandable, but the price for them in Moscow, even in season
Well, you need a separate freezer for everything you need to stock up for the winter. At the end of August, I almost shove everything into the freezer with my foot

Kara, at home in Moscow, my parents and I at the neighbors' dacha asked for beet leaves, ours is always not enough! and what was their surprise when tasting the pies, then they themselves even brought them washed! My spouse himself plants beets only because of the pies, he collects, washes, cuts, after me only the dough and bake. And I love "nashchin"
Excuse me, Ossetian?

I love Nasjyn too I am Russian, but married to an Ossetian, was born and raised in Ossetia

Thank you! Very nice!

Girls, hello. I reread the topic - I'm getting ready to make Ossetian pies ... But I have a problem - there is no Adyghe cheese and suluguni, where I live. There is halloumi, mozzarella - soft in liquid, and hard, there is Indian paneer cheese. I have homemade cottage cheese - I do it myself. Can you please tell me what is better to use for cheese pies?

[Svetlenki]

Svetlenki, Sveta, one-on-one paneer with Adyghe cheese. instead of suluguni, you can take mozzarella.

[Evgeniya]

instead of suluguni, you can take mozzarella

Evgeniya, but a solid or balls in a liquid?

Sveta, the task is to make a filling that does not float. If you twist mozzarella (any) with hot potatoes and salt, I think it will turn out great

In general, Ossetian cheese is made very easily.

In general, Ossetian cheese is made very easily.

Irish, well, eta, well, your cheese is in my mental bookmarks ... We are waiting for inspiration

Thanks for the advice! A straight twist in a meat grinder? Not on a grater? More precisely, it would be more convenient for me to crush potatoes (through a riser), and rub the cheese. Is it okay?

So you can, only three cheese in a hot potato and not a fine grater

[Svetlenki]

Svetlenki, do not suffer! Add a little paneer if it is completely unsalted, but you can do without sourness in taste.
You can, by the way, and slightly sour (not for freshness, but for taste) dry curd. But the sourness should be subtle.
Some ordinary cheese is mixed with the Kostroma type, i.e. sour-salty-spicy, but without fanaticism.
I just do it with my paneer, just add a little filling, because paneer is not much salt.
Of course, this is not entirely authentic, but it is quite tasty.
But Irisha Karu will not correct, she is a guru in these matters, and I just sometimes adapt to what is available.
Good luck!

Girls, I'm ashamed to admit, but I don't know what "paneer" is

Evgenia, but a solid or balls in a liquid?

I take solid, I use balls in salads.

Girls, I'm ashamed to admit, but I don't know what "paneer" is

Ira, this is an Indian "Adyghe" cheese.

Peace be with you bakers!
Just from the oven

Cheese \ well, in the sense of different heels \ and greens

🔗

Peace be with you bakers!
We just collected the cuts of different cheeses, even the leftovers from the viola

it turned out even better in a cast-iron pan than on a baking sheet

Eh, goodbye, diet Well, what a holiday without them





With cheese, potatoes and beet tops, walibah, potatoes and tsakharajin, respectively

Aaaaaa !!! What pyrogyies! Why so little? Not enough for us all

Watching - notification of a message from Kara. I think the cabbage soup will be a glamorous and stunning Eurek, but here !!!

Ira, great.

Please tell me, what did you fry them on?

Thank you, dear I did not fry them, Ossetian pies are not fried They are baked in the oven

Irochkaaaa, Kara, what a beauty you've got, and the photos are just magical. I went to look for your recipes for these pies.

Vikulya, don't go anywhere, that's it Ossetian pies (recipes) # 141

Irochka, thank you for taking care and putting a link, otherwise I went to read, search from page 1.

Eh, goodbye, diet Well, what a holiday without them

Girls, please tell me, what proportions are there in the potato-cheese filling? At least approximately)) Or the taste?

Two years ago I tried to bake an Ossetian pie, it did not work out ((((Or rather, the pie was not bad, but not Ossetian. I watch Ira Kara's video and understand that my dough was cool. Not soft. But the filling came out delicious - potatoes + sour cream + green onions. Is this stuffing in Ossetian pies? I want to try baking again, but so that it's not really gag, but with a hint of at least authenticity

And another question - is it possible to use yogurt, not kefir, in the dough? It is homemade, not thick, you can drink it.

And another question))) If you make a pie with meat

With meat it is more difficult, I add broth or boiled water to the minced meat, if there is no broth, to the state of porridge.Then the filling is juicy, with delicious juice inside the pie

Should the filling still keep its shape? That is, it should be juicy enough, but at the same time, so as not to smudge when the cake is rolled out?

And one more question)))) Savory or thyme - which herb is more correct for the Ossetian pie?

Sveta, I will answer the points

And the filling was delicious - potatoes + sour cream + green onions. Is there such a filling in Ossetian pies?

In classic potatoes, only potatoes, for elasticity, add a little cheese. But this, of course, does not stop you from adding whatever your heart desires to the filling.

And another question - is it possible to use yogurt, not kefir, in the dough? It is homemade, not thick, you can drink it.

Any fermented milk product can be used.

Should the filling still keep its shape? That is, it should be juicy enough, but at the same time, so as not to smudge when the cake is rolled out?

The filling should be of the consistency of thick porridge, it should not flow. Well, Ossetian pies are not rolled out with a rolling pin, only with their hands.

Savory or thyme - which herb is more correct for the Ossetian pie?

Neither one nor the other. But again, nothing prevents you from adding those spices that your family loves to the filling.

Ira, thanks. Theoretically, I seem to understand everything)

Well, Ossetian pies are not rolled out with a rolling pin, only with their hands

Well, I meant it)) I watched the video, thanks for it, everything is so beautiful and just seems. I feel, to me this simplicity is like walking to the moon ...

Neither one nor the other

There it was just written on some page that the Ossetians add thyme everywhere. There were also options for fillings - in one message thyme, in another message the savory Ira, Ossetians don't add any herbs at all, right? (I understood about myself)))

Ira, can you still torment? Is it better to take the first grade flour or the highest? Or is it all the same?

Sveta, in the classic original version of the Ossetian pies there is neither savory nor thyme.
I bake pies with premium flour, but the first grade can of course be used. Some and CZ add flour. In this case, the flour / liquid ratio should be different (which I will not say, since I use only the highest grade of flour)
As for sculpting, this is just an experience. My son's girl, for example, made quite beautiful Ossetian pies for herself from the second time, after watching me do it a couple of times

Ira, I understood everything, thanks)))) I'll do it one of these days

My son's girl, for example, made quite beautiful Ossetian pies for herself from the second time, after watching me do it a couple of times

Good girl))

Peace be with you bakers!
Ossetian pie the same pizza --- in the sense of the filling that I picked in the refrigerator so it will be

Peace be with you bakers!

Yesterday I made potatoes - cheese, it was hot hot, but today I tried cold and heated in two ways - oven / micra, not that

Peace be with you bakers!
Ossetian pie the same pizza --- in the sense of the filling that I picked in the refrigerator so it will be

Don't tell anyone else like that
The most delicious Ossetian pies (exactly Ossetian, and not what you "picked in the refrigerator") - heated in a pan in butter or ghee

Peace be with you bakers!

Oh, okay

Remaining the mashed potatoes that were not eaten by the grandchildren, added the cheese \ the same leftovers \ and crumbled a couple of dry whites for the blister - here's the cake
That week, my wife cooked cabbage soup, and cabbage and onions, peppered a couple of eggs, dill --- that's the pie
I think the Ossetians also had the same muddied - Well, that is, they collected from what was and then they came up with the name of the poses

Well, maybe pickle is not always available, well, not everyone has pizza with Mozzarella, but all this pribluda in the form of bacon sausage and everything else is a variation on the theme

It has nothing to do with Ossetian pies. Soup with sausage, chard, pumpkin and tomato paste - not borscht

Peace be with you bakers!

Come on

Flour - water - - Yeast - Salt -. - Sugar - Butter - Potatoes - Cheese - Mushrooms

Well, what's wrong with my potatojin

[in the sense of the filling that I picked in the refrigerator so it will]

Anatoly, my remark related to this (it's not difficult for me to quote again)

Ossetian pie ta lady pizza --- in the sense of the filling that I picked in the refrigerator so it will

And your zokojin (mushroom pie) is okay

[Kara]

Kara, Irish, please tell me, I have difficulties with the correct and beautiful distribution of the filling in the Ossetian pies - it does not reach the edge. Is there some subtlety? Or just the skill and skill that will come with experience?

Sveta, I showed it on the video. And so yes, only with experience

Ira! (knock-knock-knock) Ira! (knock-knock-knock) Ira! (Knock-Knock))))
It turned out))) almost)) But you can already show)



Thank you very much for the video and recipe and for the clarifications
This is the seventh in general and the third according to your recipe and video)
The first two were made from first-grade flour three weeks ago, and to be honest, I was somehow not very good from the first grade. About the molding, I generally keep quiet, they were torn just like horror. The flour is strong, apparently; all these little holes just spread out in all directions and became huge ... As a result, all the dough gathered at the bottom and began to break at the top. Well, in general, it was just dumb to show it. And the taste was dominated by the bread taste, bright so, and the filling on this background is lost. I froze a piece for the third pie, I'll add a sweat somewhere)
Today I made a dough for two pies, one immediately went to the freezer, and from the other I made it with potatoes and cheese. Well, it's a completely different matter from the highest grade And everything was formed wonderfully and the taste is harmonious) Taste and almost beauty