Thin and tender dough. Abundant, juicy filling melting in the mouth. Whoever has tasted Ossetian pies prepared according to a traditional recipe at least once will love this dish forever. But instead of a round and thin cake, it turned out to be a lush cake of a strange shape. You cannot find the balance of filling and dough, and does the pastry taste even remotely resemble an Ossetian pie? Leave the torment in the past! Three of the most delicious Ossetian pies according to ideal traditional recipes. Follow our advice and you will have a really delicious meal.
It is necessary
- For the dough (for three cakes):
- - wheat flour - 1 kg;
- - yeast - 11 g;
- - sugar - 1 teaspoon;
- - water - 700 ml;
- - vegetable oil - 2 tablespoons;
- - butter - to taste;
- - salt - 0.5 teaspoon.
- For the filling of the Walibah pie (with cheese):
- - pickled cheese - 700 g;
- - milk - 100 ml.
- For the filling of the Fiddzhin pie (with meat):
- - pork - 350 g;
- - beef - 350 g;
- - onion - 1 pc.;
- - garlic - 4 cloves;
- - paprika - 0.5 pods;
- - ground cumin (dried) - to taste;
- - salt to taste.
- For the filling of the Tsakharajin pie (with beet tops and cheese):
- - beet leaves - 450 g;
- - greens - 150 g;
- - pickled cheese - 200 g;
- - sour cream - 2 tablespoons.
Instructions
Step 1
Cooking the dough
Pour flour into a large hemisphere and make a small depression in the center. Add yeast, salt and sugar there. Mix everything thoroughly and again make a depression into which we pour water at room temperature. Gently begin to knead the tough yeast dough. To make the dough more elastic, add vegetable oil. Let the finished dough rest in a warm place for 20 minutes. This amount of dough will make three Ossetian pies, so we divide the rested mass into three balls and let it rest for another 5 minutes.
Step 2
Cooking the Walibah cheese pie
Knead the brine cheese with your hands to the consistency of cottage cheese. Add some milk and form a ball. Sprinkle flour on the board, put a ball of dough on it and roll it into a cake, starting from the center. Put the prepared cheese ball in the center of the cake and collect the dough around it, as if forming a bag. We blind the edges of the bag and carefully distribute the filling inside it, pressing the dough with the palm of your hand. Turn the pie over sharply and continue distributing the filling, kneading the pie to the size of a baking pan. By the way, the pan must be prepared - it must be well heated in the oven. Put the formed pie in a hot pan, shake it a little so that the pie is evenly distributed and be sure to make a small hole in the center of the pie. Cooking the cake for 7-10 minutes in a preheated oven
Step 3
Cooking Fiddzhin meat pie
We pass small pieces of meat through a meat grinder along with onions and garlic. Add half of finely chopped hot peppers, cumin and salt to the minced meat. Mix everything thoroughly and form a ball. We shape the meat pie, just like the first cheese pie. To make the pie easier to turn, novice Ossetian housewives use two wooden boards - they put a ball of dough on the first, cover the second and turn everything over together, continuing to distribute the filling. The cake is also baked for 7-10 minutes in an oven preheated to maximum.
Step 4
Cooking a pie with beet tops and Tsakharajin cheese
For the filling of this pie, mix the beet leaves and herbs with cheese. For a bunch, add a couple of tablespoons of fat sour cream. We form and bake the cake in the same way as the previous ones.
