March 14, 2017 1321

Ossetian cuisine has always been pies. A well-made cake should be made from the finest dough and juicy stuffing.

Classic recipe

Previously, Ossetian pies were made from unleavened dough, which was kneaded in water, and sometimes whey was used. Now the test requires a different set of products - kefir, butter, milk, chicken egg and yeast.

Ingredients:

  • 200 g of wheat flour (premium grade);
  • 200 ml of fresh milk;
  • chicken egg 1 category;
  • 2 cubes of butter;
  • 1 gram of yeast;
  • 2 pinch of granulated sugar;
  • 3 tablespoons kefir 3.2% fat.

For the preparation of this test will take 1 hour and 15 minutes.

How to cook the dough:

  1. Heat the milk in the pan to 40 degrees. Put sugar, cubes of butter into it, drive a chicken egg, salt it. The formula is ready;
  2. Sift flour first, and then mix it with dry yeast. Add the milk mixture to the flour and cook the dough. It should be soft, slightly watery;
  3. The dough should rise, so it should be put in heat for about 1 hour. When it comes, it is rolled into a cake, add the filling.

Dough for Ossetian cake on kefir

Preparing such a dough is not difficult, and it mixes easily.

Ingredients Required:

  • 500 ml of milk;
  • 500 ml of water;
  • 60 g of kefir;
  • 50 g butter;
  • chicken egg;
  • 20-30 grams of sugar;
  • dry yeast - half a bag.

Cooking will take 1 hour and 30 minutes.

Cooking method:

  1. Dilute the milk with water, reheat on the stove. And warm up well. And it is better to do it in a saucepan on a regular stove, and not in a microwave;
  2. Add kefir (or clabber), butter and chicken egg to warmed milk. Follow these components to send dry yeast. Stir with a spoon;
  3. Add an incomplete glass of millet flour, sugar, salt. Leave for 30 minutes;
  4. Knead not very tight dough, form a ball out of it. The bottom of the bowl or cup, where you are going to put the dough, grease abundantly with oil;
  5. The dough should rise twice. After the first ascent, wash it down with a wooden spatula and wait for the second ascent. The whole process will take an hour and a half.

How to make yeast-free dough


Traditional Ossetian pies were baked from dough kneaded on water or whey. In this recipe, too, there is no yeast, but egg and kefir are used. That improves the taste of baking, helps it to maintain its pomp and freshness longer.

Products required:

  • 600 g of wheat flour;
  • 2 pinches of salt;
  • chicken egg of the selected category;
  • 1.5 cups of kefir or pure water.

It takes 40 minutes to make the dough.

Cooking recipe step by step:

Step 1

Sift the flour on a wide surface, make a hill of it, and deepen it in the center. Pour kefir or water at room temperature into it, hammer a chicken egg in there, add salt and mix soft dough. Cover with a tissue napkin, leave for 30 minutes.

Step 2

After 30 minutes, knead the dough again. You can roll out and start baking.

Ossetian pies in a bread maker

Thanks to the bread maker, you can quickly make dough for Ossetian pies.

It will take:

  • 2 full glasses of wheat flour;
  • ¼ part of a bag of dry yeast;
  • 100 ml of heated water;
  • 15 g of fine sugar;
  • 400 g of warm kefir;
  • a pinch of salt.

Preparation takes 45 minutes.

Step by step method:



Options for filling

Stuffing for the Ossetian pie can be done very quickly. You can not dwell only on cheese, but try meat, potato and beet topper filling and its relative chard.

Beet topping filling

It will take:

  • 500 g Suluguni;
  • 500 g of Ossetian cheese;
  • tops from 4 fruits.

Cooking will take 20 minutes.

  1. For the filling only the leaves will be needed, so the stems must be cut. Shred the leaves. Add crushed green onions to them;
  2. If the Ossetian cheese is salty, then it should be poured with boiling water. While preparing the dough, it will leave some amount of salt. Then it must be pressed and grated. The second type of cheese is also grated;
  3. Mix the two types of cheese with tops and onions. If a piece of cheese is dry, you can slightly season the filling with melted butter or sour cream. Salt until added;
  4. The filling is best seasoned before sending to the dough;
  5. To the note: if the filling turned out to be a little watery, then it is better not to add sour cream. Conversely, a thick filling needs sour cream.

Meat

Would need:

  • 1 kg of beef or lamb;
  • 2 large onions;
  • 1 \\ 2 heads of garlic;
  • 1 cup of broth;
  • a pinch of black pepper;
  • season with salt to taste.

It will take 40 minutes to cook.

Prepare the usual method of minced meat, onions and garlic. Use any grinder (can be crushed with a blender). Season to taste. Mix the stuffing thoroughly, pour 60 grams of broth into it and put in the refrigerator for half an hour.

Potato


Required Products:

  • 4 small potatoes;
  • 100 g of cheese (brine);
  • 40 g sour cream;
  • 2 tbsp. spoons of softened butter;
  • add some marjoram (or thyme) if desired;
  • to taste salt.

Total cooking time: 40 minutes.

How to do:

  1. Wash the potatoes thoroughly and cook in the peel. Drain the water and slightly hold the potatoes under running cold water. First, it will not be so hot, and secondly, the skin is cleared from it more easily;
  2. In the peeled potatoes add butter and mash with a potato masher until smooth;
  3. In a separate bowl, knead the cheese, add it along with sour cream to the potatoes. Season with salt and, if desired, thyme.

From cheese with greens

Would need:

  • 300 grams of cheese or Ossetian cheese;
  • 2 tbsp. spoons of any kefir;
  • 1 large bunch of greens;
  • to taste the salt.

Elapsed cooking time: 15 minutes.

Grate grated cheese. Better on the big one. Combine it with kefir, season to taste with salt. Add chopped greens.

Filler with chard leaves and cheese

For cooking you will need:

  • 15 leaves of chard;
  • 0, 5 glasses of pure water;
  • 30 grams of frying oil;
  • 200 g of Ossetian cheese or cheese.

It takes only 25 minutes to cook.

Cooking:

Mangold is a type of cultivated beet. Use for filling leaves. They should be cut, put in a pan, add oil and water (half a glass). Cook under the lid until the leaves darken. Cool it down. Chop grated cheese, you can just fork. Mix the chard with the cheese.

Collecting the cake and baking step by step

Cake assembly

Step 1

The main thing in the Ossetian pie is the correct rolling. It should be carefully stretched from the edges. Do not pull too hard, because the tender dough can tear.

Step 2

Put the stuffing in the middle of the rolled cake. We will make the big size of the pie in a baking sheet or pan. We do not use the rolling pin, only hands.

Step 3

The filling is laid out in the middle of the rolled cake. The dough is collected in a circle (the edges of the dough are tightened to the center, are connected and pinned). The top of the dough is cut off. Next, press the palm on the surface of the cake to level it.

Step 3

Turn the product seam down, flatten. Ossetian pie should be smooth in thickness.

Step 4

We make a hole in the center of the cake, then we crush it with our hands and stretch it over the whole form (or baking tray). Grease the pie from above. Separately put a piece of butter in the hole on the cake.

Tip: you can do it differently, divide the dough into 2 parts, roll them into a ball shape, stretch from the center to the edges to make a bag.

Put the stuffing in the middle of each bag, and fasten the edges so that the shape of the cake looks like a ball again, but only inside with the filling. Put the ball on the table and flatten it with hands from the center to the edges, so that the cake is thin and uniform in thickness.

Baking

You can bake the cake in the oven or fry in a griddle, in which no oil is added, but you can cover it with a lid.

  1. Bake in the oven. The recommended temperature is 220-250 degrees. Cooking time not more than 20 minutes;
  2. Pan butter, put the cake on it. On top of the product lubricate the egg, whipped with milk;
  3. Bake on the lower level of the preheated oven. Grease the finished product;
  4. When baking in a pan, the dough begins to swell. It's talking about the readiness of the dish. Remove it from the pan and grease with butter. Such a cake can be eaten hot or cold.
  1. Milk diluted with water should be added to the dough. If you cook solely on milk, then the dough will be difficult to knead, it will tear when rolling and break in the finished form when cutting.
  2. To make the dough well fit, pour a little butter into a deep bowl and put the dough into it. Dampen it with oil on all sides, leave for 1 hour;
  3. If the filling is meat, then 5 minutes before readiness, pour a little beef broth into the hole on the cake.

Enjoy your meal!

Known since ancient times. They are made with a variety of fillings. Formerly, only unleavened dough was used for their preparation, but over time their recipe changed slightly. Let's learn with you how to make dough for Ossetian pies.

Dough recipe for Ossetian pies

Ingredients:

  • vegetable oil - 3 tbsp. spoons;
  • instant yeast - 7 g;
  • flour - 500 g;
  • kefir - 500 ml;
  • fine salt - pinch.

Cooking

Kefir slightly heated, and sift the flour with fine salt. Then throw the yeast into kefir, pour in a few spoons of flour and leave the sponge for 15 minutes. After that, gently pour it into the flour and knead the stiff dough. Cover it with a towel and leave for 1 hour in any warm place. The approached dough for Ossetian pies on kefir is thoroughly pounded and cut into 3 pieces, forming balls. We leave blanks for another 30 minutes, and in the meantime prepare any filling.

Unleavened Dough for Ossetian Pies

Ingredients:

  • flour - 2 tbsp .;
  • fresh milk - 0.5 st .;
  • egg - 2 pcs .;
  •   - 1 tsp;
  • spice.

Cooking

Sift flour and pour a slide on the table with a hollow in the middle. Mix eggs with olive oil and introduce gradually warm milk. After that, the mixture is poured into flour and carefully knead the dough. When it becomes elastic, we form a ball, wrap it in a wet towel and leave it for half an hour. After the time expires, roll out the dough with a rolling pin and proceed to making pies with any filling.

Dough for Ossetian pies

Ingredients:

For sponge:

  • instant yeast - 1 tsp;
  • white sugar - 1 tsp;
  • flour - 1 tsp;
  • milk - 1 tsp.

For the test:

  • kefir - 250 ml;
  • flour - 600 g;
  • milk - 150 ml;
  • butter - 30 g;
  • fine salt - to taste.

Cooking

Pour dry yeast into a small glass, throw in some flour, sugar and pour warm milk. Thoroughly mix everything and leave the brew to approach, putting in heat. In another bowl, sift the flour, add kefir at room temperature, milk, and add the melted butter. Then we throw a pinch of salt, we enter the approached brew and we knead the plastic, uniform dough which is not sticking to walls of ware. After that we wrap it in a film and leave it for 2 hours. Without losing time, we prepare any filling for the Ossetian pie at your discretion.

The main products of the Ossetian cuisine are meat and Ossetian cheese. And the most respected dishes - pies.

Pie stuffing - potatoes, pumpkin, cabbage, ramson, beet tops, meat, cheese. On large national and family holidays, three cakes are served on the table. And next to them are three ribs from the sacrificial animal.

It is a symbol of the three elements - earth, water and the sun. One pie with meat, the second - with potatoes, the third - with beet leaves and cheese. Ossetian cheese is made from goat, sheep, buffalo, cow's milk, or a mixture thereof. A necessary component of cheese - abomasum. This is the washed and dried part of the stomach of a calf or lamb. Now abomasum is often replaced with pepsin. You can buy it at the store or at the pharmacy. Slightly warm milk is poured sour cream or even sour milk of room temperature and pepsin dripping.

If it is in pill, the pill is first crushed. For an hour or two, the dishes are placed in a warm place. Formed cheese clot. They cut it into pieces and wait until they settle down.

The mixture is slightly heated. Clots are chosen with a large wooden spoon, the rest is selected through cotton fabric. Spread cheese on a cloth in a colander, put on the grill above the basin. On the 5th day the cheese will ripen. Cheese serum also goes into business. Cheese whey dough turns out very tasty. There are a lot of fillings in Ossetian pies, and the cake itself is thin.

Thick dough is a bad hostess.

In order to make three Ossetian cheese pies, you will need:  flour - 7 cups milk - 2 cups kefir or whey (especially cheese) - 1 cup dry yeast - 2 tbsp. sugar - 1 tsp. salt - half tsp Ossetian cheese - 1 kg vegetable oil - 1 tbsp. butter - to taste greens - to taste

How to make three Ossetian cheese pies:

1. Sift the flour. Pour milk, kefir or whey (room temperature) into it. Pour the yeast, salt, sugar. Knead the neat dough.

2. Mash cheese. If it is non-greasy, add butter to it. You can add greens.

3. Divide the dough into three parts. Roll each thick. Thin get later. Put a lot of stuffing on each cake. Do not reach the edge of a centimeter by three. Carefully stretch the edges of the cakes. Collect the edges to make a circle.

And now with your hands, form a cake with a thickness of 1.5 cm. So much for your thin!

Remember about a good hostess?

4. In the middle of each pie, make a small hole.

5. Bake cakes on a greased baking tray. First - at the lower level, then - at the top at 200 ° C until golden brown.

6. Grease the finished cakes richly with butter. Ossetian pies are served in stacks of three. (Sun, earth, water). Each cake is cut into 8 pieces. Enjoy your meal!

Ossetian Chicken Pie

What will it take to make Ossetian chicken pies:

flour - 400 g dry yeast - 1 tsp. egg - 1 pc. Milk - 100 g Kefir - 300 g Butter - 30 g (preferably melted) Vegetable oil - 2 tbsp. sugar - 1 tsp. chicken (chicken) - 800 g Ossetian cheese - 300 g mushrooms - 100 g onions - 3 pcs. carrots - 1 pc. cilantro - 1 bunch of thyme - 1 bunch of half a glass of red hot pepper black pepper - 6 peas salt to taste

How to cook Ossetian chicken pie:

1. Put yeast, sugar and some flour in warm milk or water. As soon as the sponge rises, pour in kefir at room temperature, melted butter, egg, salt and flour. Knead the dough. It should be elastic, mobile. Cover the dough with a cloth and place in a warm place for an hour and a half.

2. Boil the chicken. In the broth, add onion, carrot, hot peppers and peppercorns. Broth you, of course, then put on the soup. But leave a few spoons. You add them to the cake for juiciness.

3. Separate the meat from the bones and finely chop.

4. Fry the onions with the mushrooms. Add them to the chicken. Put greens, cheese and 2-3 spoons of broth. Check for salt, mix well.

5. Divide the dough into three parts. Make thick tortillas. On each put a third of the filling. Collect the edges of the cakes in a circle. Pinch up. Now each ball begin to knead from the middle to the edges, to make a thin cake. On it, make a hole or cut the dough with a beautiful ornament.

6. Bake cakes on flour or oiled baking sheet. 10 minutes bake at the lower level. Another 10 - on average. Oven temperature - 200 ° C.

7. Grease the finished cakes with melted butter.

Enjoy your meal!

Ossetian Pie with Cabbage

Hospitality for Ossetians is more than a pleasant custom. A person who violates the laws of hospitality disgraces not only himself. Disgraced the whole family and the closest namesakes. If the enemy (krovnik) came into the house and managed to say “I am your guest,” the law of hospitality applies to him completely. Protecting a guest from the attacks of his enemies is included in the concept of hospitality. The name of the mountaineer, distinguished by special hospitality, becomes known far beyond its village. And, of course, the guest will be treated to Ossetian pies. By the way, only women bake pies. To stick your hands in the dough is a humiliation for a man. Pies are baked with various fillings. One of the toppings is cabbage with cheese.

In order to bake Ossetian pies with cabbage, you will need:

flour - 4 cup dry yeast - 1 tsp. sugar - 1 tsp. Milk - 1 cup vegetable oil - 5 tbsp. cabbage - 900 g Ossetian cheese - 600 g (no Ossetian? Vary - cheese, Adyghe, Suluguni, local goat, etc.) butter (better melted) - to lubricate the pies and melted on the table - dunk salt to taste

How to bake Ossetian cabbage pies:

1. In a small amount of warm water, dilute the yeast with sugar. Add a handful of flour, stir well, wait for the bubbles to go. Add more warm water to 1 cup. Sift flour a hill. Pour the yeast and warm milk into the hole in the middle. The dough should be soft and agile, therefore, if necessary, add some more warm water. Knead the dough with hands greased with vegetable oil. Cover with a towel and set aside in a warm place to fit.

2. Finely chop the cabbage, put it out in the pan without a lid for 10 minutes. Stir. Add some water and close the cabbage with a lid. Stew until soft cabbage.

3. Grate the cheese or just chop it with your hands.

4. Combine the cheese and cabbage. Salt if necessary.

5. Divide the filling and dough into three parts. Roll out the dough a little. Put the stuffing in the middle. Assemble the edges in a circle and zaschipnite well.

6. Now start kneading the cake from the middle to the edges, turning it into a thin cake.

7. Make cuts on the cake. Both for beauty and for steam to come out.

8. Put the buttered baking tray with pies first on the lower level of the oven at 220 ° C. In 10 minutes. You can pour a spoon into the cut - another beef broth and raise the baking sheet to an average level.

Another 10 minutes - and the cake is ready. Landmark - "blush." Good for baking Ossetian pies to have three identical pans or shapes. Then the pies pummel in shape.

9. Grease the finished cakes with melted butter. Ossetian pies are eaten with their hands, dipping in melted butter.

Enjoy your meal!

Ossetian Mushroom Pie

Previously, the dough for the pies was prepared on whey from under the Ossetian cheese. Now many housewives make dough with milk and kefir. Yes, and yeast was not there before. So what? Do you know a lot of recipes that have not changed over time? Some kind of flavoring makes every hostess. Classics - classics, and creativity - creativity. (Sometimes it is very conducive to creativity, and more often - the absence of any products in the refrigerator.)

In order to cook Ossetian mushroom pie, you will need:  wheat flour - 400 g dry yeast - 1 tsp. milk - 100 g sugar - 1 tsp. kefir - 300 g (or cheese whey) egg - 1 pc. Ossetian cheese - 300 g onion - 3 pcs. mushrooms - 500 g salt to taste vegetable oil butter, can be baked

How to cook Ossetian mushroom pie:

1. Knead the dough. To do this, dissolve the yeast in warm milk, add sugar and a handful of flour. When the opara blister, pour in kefir at room temperature, beat the egg. Sprinkle flour and hands, greased with vegetable oil, knead the dough. Cover the dough and put in a warm place to come. As it fits, crush 1-2 times.

2. Boil the mushrooms, cool. Cut and fry with onions in vegetable oil. 3. Stir mushrooms with cheese.

4. Divide dough and minced meat into three parts. Each piece of dough mash a little, put the stuffing in the middle. Carefully collect the edges of the dough to make a ball, pinch the edges.

5. Carefully, knead the ball from the middle to the edge to make a rather thin flat cake. It is necessary to stretch the cake very carefully. Dough and strives to tear. If you will bake in shape, equate in shape. Lubricate the pan or pan with butter or dust with flour. Make a hole at the top. Of course, you can make the cake in a more familiar way, dividing each piece of dough into two unequal parts. A little more under the bottom cake, thinner - under the top. Place the bottom cake on the pan, so that you can grab the edges. Minced on top, then - the top cake. Roll it with a rolling pin right along the griddle and cut along the edges. Pinch figure.

6. Bake cakes at 200 ° C, first 10 minutes. on the lower level of the slab, then another 10 - on the middle level.

7. Grease cakes with butter. Who likes ghee - ghee. Do not forget: Ossetian pies are eaten by hand. And cut three together into seven pieces.

Enjoy all your appetite!

Ossetian Pie with Potatoes

In order to prepare Ossetian pie with potatoes, you will need:  flour - 500 g sour milk or kefir - 250 ml dry yeast - 1.5 tsp. sugar - 1 tsp. vegetable oil - 1.5 st.l. cottage cheese - 500 g Ossetian cheese (or, at worst, cheese) - 200 g potatoes - 6 pcs. melted butter - 100 g dill salt to taste

How to cook Ossetian potato pie:

1. First prepare the dough. In the sifted flour, put the yeast, sugar, yogurt or kefir (room temperature). Stir it all with a piece of flour and let it ferment a little. Then add vegetable oil, salt and knead the dough. Hands, too, must be lubricated with vegetable oil so that the dough does not stick to the hands. Cover the dough with a towel, set aside. Dough, like minced meat, can also be beat on the table, oiled. And the dough and minced become denser, but lighter.

2. Peel the potatoes, boil and crush.

3. Add cottage cheese and shredded cheese. Sprinkle with chopped dill. Salt it. Mix well.

4. Divide the dough into three parts. Each piece is not thin roll. Put the stuffing. Assemble the edges of the lozenges and pinch them in the middle. And now, from the middle to the edges, form a rather thin flat cake. Make a hole or cut a pattern in the cake.

5. Bake pies at 200 ° C on a greased or buttered tray. First bake 10 min. on the lower level, then another 10 - on average.

6. Grease the finished cake with melted butter. Cut three cakes together into seven pieces. Do not forget - Ossetian pies are eaten with their hands, dipping them into melted butter.

Enjoy your meal!

Ossetian pie with meat

In Ossetian cuisine special respect is given to cheese and meat. Meat is most often boiled. It was cooked in large chunks or even whole carcass. Well, the kebab, of course. The meat on the kebab is not marinated. Ossetians (Alans) eat pork. (They are Christians, not Muslims. True, there is also a Muslim minority in Ossetia). Seasoning for meat - garlic sauce or ramson on sour cream or broth. In our time, the Ossetians have retained much of their table customs. Guest must be served three pies. Yes, and on the holiday table serves pies of three pieces. The number three symbolizes the sun, earth and water. But many Alans and brought to the culture. For example, earlier they did not put a fry in the soup (onions, carrots, tomatoes). And the pies, the pride of the Ossetian people, used to be fresh, on the water or on whey from cheese. Now yeast, milk, kefir, margarine, eggs are added to the cakes.

In order to make Ossetian meat pie, you will need:

lean meat (it is best to take beef, lamb and a little pork) - 1 kg onion - 150 g garlic - 4 cloves ground black and hot red peppers - to taste broth - half a cup oil for lubricating pies - 90 g flour - 600 g fresh yeast - 35 g or a tablespoon of dry yeast egg - 1 pc. sour cream - 2 tbsp. kefir - 200 ml milk - 100 ml sugar - 1 tsp. salt - to taste

How to cook Ossetian meat pie:

1. In warm milk with a teaspoon of sugar, dissolve the yeast. Opara should rise, bubble. In sourdough, add sour cream, kefir, egg, salt. Keep food at room temperature. Gradually add flour, knead the dough. Grease hands with vegetable oil. Put the dough under the towel for an hour - come up. With dry yeast easier. Sift flour flour, pour warm milk, sour cream. Egg beat in. And add yeast. Next - kneading, and under the towel.

2. Meat is finely chopped according to the rules. But also through a meat grinder - not bad. Onions and garlic are also there, better after meat - it is easier to wash the meat grinder.

3. In the minced meat add peppers, salt and a few spoons of broth. Stir well. Better to put in the fridge too so that the stuffing is real.

4. Punch dice 1-2 times and divide it into three parts. (Remember - three cakes - sun, earth, water?) Each part of your hands turn into a non-thin cake. Place mince on each cake. Better than a hill. Pinch the edges of the cake in the middle - a handful. Now gently knead the cake from the center to the edges to make a flat and rather thin flat cake. There must be holes in the cake. Make a pattern with a knife. There is another option. In this case, divide the dough into 6 parts. Roll out three flat cakes thinner, three - thicker. Those that are thicker, put on a greased round shape. Yes, so that the cake and the edges of the form closed. Put the mince on the cake. Level it. And on top - rolled thinner tortilla. Just make beautiful cuts on it first. Now we press the flat cake with the rolling pin to the minced meat and the edges of the form. Excess - trim. Edge figure to pinch.

5. Grease or bake flour with a baking tray. Heat oven to 200 ° C. Put the pies on a baking sheet and bake first on the lower level. In 10 minutes. move them to a higher level. Bake another seven minutes. Before you put on a higher level (better, on average), pour 2-3 tablespoons of broth into the cake.

6. Prepare the cakes generously grease with melted butter. When serving, the cakes are cut into seven pieces. They cut not one by one, but stacked one on another. Pies are eaten only with their hands, dipping them into melted butter. You can serve bitter pepper sauce with kefir and garlic.

Enjoy your meal!

Ossetian pies on kefir

Insanely delicious, fragrant Ossetian cakes! A great alternative to replacing ordinary bread. Prepare the easiest way and pretty quickly. It should be noted that they are perfectly combined with soups, vegetable stews, etc. However, just with tea, as a quick snack, they perfectly satisfy hunger and will delight you with an interesting and unusual taste! By the way, it should be noted, after them there is a pleasant light aftertaste! It is interesting to note that, according to Ossetian traditions, the hostess, as a rule, bakes several such large round pies at once, which are then coated with butter and stacked like pancakes. And for the holidays only an odd number of such cakes are prepared, on the days of mourning, on the contrary, even. But in everyday life, Ossetians most often make only three cakes, which, in turn, symbolize the unity of heaven, earth and sun. However, it must be admitted that this is a slightly modified version of the Ossetian flatbread making, since the original Ossetian cheese is used to make them. In this case, we will replace it with our favorite cheese. Believe me, the cakes will turn out just as tasty and fragrant!

For their preparation, we need the following ingredients:  for the test:

yeast - 7 g flour - 500 g vegetable oil - 1.5 tbsp kefir - 250 ml chicken eggs - 1 pc. sugar - 1 tsp. water - 100 ml for the filling: potatoes - 5 pcs. white cheese - 600 g butter

How to cook Ossetian pies on kefir:

1. To start, make the dough. To do this, sift the flour, then divide it into two halves. And we mix the first with yeast, kefir and sugar. Mix everything well, cover with some towel on top and leave for 1 hour.

2. After that add the remaining flour, vegetable oil, water and egg. Knead the dough thoroughly (until its structure is homogeneous), and then divide it into 3 equal parts and roll each into a ball. Cover them again and let them stand for another 30 minutes.

3. Now prepare the filling. We clean the potatoes and boil them until done (do not add salt). After that pound it in mashed potatoes. Chop the cheese into small pieces, and then grind in a blender. Add the cheese to the still warm mashed potatoes and mix thoroughly (it will be the cheese that will add salt to this filling).

4. Now knead each ball of dough with your hands in small circles. In the center of each circle lay out 1/3 of the filling, and then again collect in the ball. Hands knead the balls with the filling in fairly large and flat discs. Then in the center of each do a puncture.

5. Next, preheat the oven to 180 ° C. We spread on a baking sheet a sheet of parchment, and on it one pie. Now bake each cake for about 20 minutes. After the cakes are ready, grease them with butter and lay one on top of the other. Serve warm. Bon Appetit everyone!

Ossetian Spinach Pie

Ossetian pie is quite a popular treat today, which is distinguished by its spicy and very unusual taste. They exist a large number of species (it all depends on the selected filling). However, we suggest you to prepare one of the most interesting options - Ossetian spinach pie, which is baked with the addition of green onions and cheese. True, frankly, this option is not so popular compared to other Ossetian pies with meat, cheese, beans, potatoes and cheese, or a mixture of cheese and beet tops. But believe me, and this cake deserves its attention! By the way, according to tradition, Ossetians bake a certain number of pies on certain days (as a rule, 3 flat cakes).

For its preparation, we need:

for the test: milk - 400 ml dry yeast - 30 g sugar - 50 g salt vegetable oil - 50 g for the filling: spinach - 400-500 g salted cheese (sheep cheese, Adyghe) - 300 g green onion (feather) dill savory savory butter

How to cook Ossetian spinach pie:

1. First, make a plastic dough for our future Ossetian pie. So, for this, we heat up some milk, and then dissolve the yeast, salt and sugar in it. After we have all thoroughly mixed (until the sugar is completely homogeneous and completely dissolved), we pour in the flour, which we must sift before. You should not worry if your dough is not dense enough (then, when cutting, you can add more flour). 2. Next, put a bowl of dough in some warm place, certainly covering it with a towel, and forget about it for several hours. When the dough rises, mix it again and pour in vegetable oil, then leave for another half hour.

3. While the dough rises, in the meantime we will prepare the filling for our pie. To do this, take the spinach (do not be scared that so much, it will then decrease in volume during the cooking process) and thoroughly wash it under running water (and also choose all the bad leaves). Since spinach itself is quite juicy, when we put it in the filling, we can get a wet pie as a result. Therefore, even before cooking, boil it for 3-4 minutes, then squeeze well and chop with a knife. Or you can just chop it and stew it in a griddle without a lid (adding vegetable oil). So, excess moisture is heated, and spinach is great to decrease in volume.

4. Now we mash our cheese (this, by the way, can be feta, brynza, Adyghe or real Ossetian cheese, which is generally perfect), and then mix it with cooled spinach. After finely chopping a few green onion feathers, a couple of dill sprigs and a sprig of chabra. Add all this greens to the spinach with cheese and mix well (if desired, add some salt to the filling).

5. We cut the finished dough into three equal parts (remember that the Ossetians on public holidays make baking cakes in their odd number). Next, take one piece and make a ball out of it first, and then turn it into a cake. We spread the filling in the center of this flat cake. We approach the edge of the tortilla to the center, lift the edges of the dough with the other hand, collecting them in the middle, and give the future cake the look of a bag. Having properly fastened the ends of the dough on top, we begin to give the pie the shape of a round cake. Please note: in order to make the cake as a result rather thin and not torn, the cake can be immediately transferred to the pan, lightly sprinkled with flour. And here finally give it the appropriate size (which is equal to the diameter of the pan).

6. Now we gently make a small hole in the center of the cake (to let the steam out) and place it on a baking sheet covered with parchment. We send the cake to the oven heated to 220 degrees and bake for 20 minutes (but you need to keep an eye on it, since the baking time will depend on its size and on the oven itself). We grease the finished cake with melted butter and bake two more such flat cakes. Then, as is customary in the Ossetians, we spread the buttered pies one on another. Serve them hot. Bon Appetit everyone!

Ossetian Pie with Apples

Ossetians cook their traditional pies with various fillings and almost every day, because for them it is everyday traditional food. However, on holidays they also occupy an honorable place on the table. Three pies on a platter symbolize the Earth, the Sun and God. Guests begin to eat with the cake, but initially they read a prayer of thanks. Having prepared the Ossetian pie, you will join the ancient Alanian culture and experience all the subtleties of traditional Ossetian cuisine. Apple Pie is one of the most popular and loved ones. Some people like the taste of childhood, some people just like them, but for vegetarians and fasting people, this is the only dish they can enjoy during a diet or strict fasting.

To make Ossetian apple pie, you will need:

for the test: milk - 1 l egg - 1 pc. Egg yolks - 5-6 pcs. sugar - 350 g butter (margarine) - 300-350 g alcohol (vodka) - 1.4 tbsp. yeast flour - 20 g salt - to taste vanilla - to taste

for the filling: apples - 1.2 kg sugar - 100-150 g

How to cook Ossetian apple pie:

1. Flour we use wheat of the first or highest grade, sift it and knead the dough on hot melted milk (preferably, the temperature of the milk was about 70-80 degrees) so that no lumps form. Then everything is whipped to get a homogeneous mass. Now let the dough cool to a temperature of 30-35 degrees.

2. Meanwhile we dilute the yeast in a bowl in warm milk, put 1 or 2 tsp. sugar and put the bowl in a warm place.

3. When the yeast is suitable, pour them into the dough, add the softened butter, a few egg yolks mixed with sugar, alcohol, vanillin, salt. Knead soft dough. Cover with a damp kitchen towel to create heat.

4. When the dough will increase in volume by 2-3 times, we crush it and cover again with a towel. Again, wait until the dough fits, repeat this procedure 2 or 3 times. In the last such procedure, we grease our hands with melted butter, and do not use flour. Then we give the test to come again and cut it into necessary parts.

5. After this, roll out the dough and place it on a greased form so that the edges of the cake hang from the edges of the form.

6. On our cake we lay out the filling (sliced ​​apples with sugar, or you can replace this filling with apple jam (600 grams)) and level with a knife.

7. Cover the form with a second flat cake and cut off the excess dough.

8. The top can be decorated at will with various dough figures. After that, put the cake in a warm place and give to the edges of the form.

9. Bake the cake in the oven on medium heat until cooked. We determine the readiness of the cake as follows: we pierce the dough with a match, if there are no lumps of dough left on it, then the cake is ready. Enjoy your meal!

Ossetian Pumpkin Pie

For centuries the people of Ossetia have been preparing their traditional Ossetian pies with various fillings. Previously, such culinary products were prepared exclusively from unleavened dough (without yeast). A real Ossetian pie is considered to be a pie with a thin layer of dough and plentiful, but not flowing out, filling. There are dozens of varieties of this dish. In their pure form they are made from Ossetian cheese (real Ossetian pies are made exclusively from it), just such pies - prayer. Also cooked with various fillings, in which the cheese is present as a component - pies with cabbage, potatoes, onions, beet leaves. Still baked pies with pumpkin, bean filling, with meat, with high-quality animal fat. The dough is currently kneaded according to different recipes, but the classic option is the most common and simple - water, yeast, a pinch of salt and flour.

To make Ossetian pumpkin pie, you will need:  flour - 2.5 tbsp. butter - 100 g pumpkin - 400 g Ossetian cheese - 200 g dry yeast - 3 tsp. sugar - 1 tsp. water - 1 tbsp. ground black pepper - to taste salt - to taste for lubrication: butter, sunflower oil for sprinkling: flour

How to cook Ossetian pumpkin pie:

1. Cooking dough. Sift flour, combine it with yeast. Add sugar, salt, a glass of warm water. Knead the dough, cover with a damp kitchen towel and leave for 1-1.5 hours.

2. Pumpkin pulp, Ossetian cheese (can be replaced with Adygei cheese or suluguni) and rub frozen frozen butter on a coarse grater. Thoroughly mix everything, salt and pepper.

3. When the dough will increase in volume by 2-3 times, we crush it and cover again with a towel. Again, wait until the dough fits, and repeat the procedure. So repeat 2 or 3 times. At the last such procedure, without using flour, we grease hands with melted butter. Then we give the test to come up again and cut it into 4 parts. Roll them to a thickness of 1 centimeter. Put the stuffing in the middle of each cake. The ends of the cakes are joined and turned seam down. Give a round shape to the pie.

4. Baking forms are covered with parchment paper, lubricated with sunflower oil and sprinkled with flour. Put the cakes with seam down into the molds, make several holes on top, which will allow a couple to leave the cake. Forms are covered with a towel and left for 20-30 minutes for the cakes to come up.

5. Heat the oven to 180 degrees, place the forms with the pies and bake for half an hour.

6. Grease the finished hot cakes with butter. Enjoy your meal!

Ossetian curd tart

Usually, Ossetian pies have a round shape with a diameter of 30-35 centimeters. Baking such cakes is not particularly difficult, but some experience and skill is still needed. The cake should be with a thin layer of dough, rich and juicy filling, which should not flow out. There are many varieties of Ossetian pies, today I suggest you bake such a cake with cottage cheese. Our stuffing is cottage cheese with greens. Greens add cottage cheese characteristic pleasant aroma, it is not necessary to put it, but desirable. You can take a little fragrant mint, a bunch of basil, but I used dill and parsley in the recipe. The consistency of the filling of our pie with cottage cheese does not allow us to roll it out strongly, but only to slap a flat cake with a filling. In order to avoid tearing the dough and so that the stuffing does not leak out, you can make a festive version of the Ossetian pie. In this case, the filling is spread on the bottom cake, thicker, and the top is covered with a thin cake with holes. Holes in the Ossetian pie should be mandatory, at least one in the center, it can be done with a finger or cut through with a knife. It is necessary for steam, otherwise the cake will swell up and will look like a hollow ball, and the dough will be dry. Next, the edges of both flat cakes are pinned, and the cake is baked. I cooked cakes in both ways.

To make Ossetian cottage cheese pie, you will need:

for the test: dry yeast - 1 tsp. milk - 1 tbsp. sugar sand - 1 tsp salt - 1 tsp. flour - 2 tbsp. sunflower oil - 3 tbsp. butter - 100 g for the filling: cottage cheese - 600 g parsley - 25 g dill - 25 g egg - 1 pc. salt pepper black ground How to cook Ossetian curd tart:

1. Cooking dough. Yeast diluted in warm milk, add salt and sugar. Pour flour and knead the dough, then add sunflower oil. Knead the dough, cover with a damp kitchen towel and leave to warm for 1-2 hours, until it increases in volume several times.

2. Put dough on the table, sprinkled with flour. From the dough form a ball. Roll the ball into a thick cake.

3. Prepare the filling. Cut the greens. Pound the cottage cheese, add the egg, finely chopped greens, salt and pepper. Stir well.

4. Spread the filling on a flat cake. The ends of the cakes are joined and turned seam down. Give a round shape to the pie.

5. Grease a baking sheet with butter and put a flat cake on it, knead it until it becomes thin.

6. In the center of the cake make a hole to steam out. We bake the cake in an oven preheated to 180 degrees for 15-20 minutes.

7. Grease the finished hot cake with butter. After about 50 minutes, the cake becomes soft and tender. Enjoy your meal!

Ossetian pie in a slow cooker

One of the mouth-watering foods that wonderful Ossetian cuisine is famous for is pies. Ruddy pastries with various fillings do not leave anyone indifferent! If originally Ossetian pies were made only from unleavened dough, nowadays on culinary pages you can see many recipes for making treats from dough based on yeast. And experimenting with different fillings, you can each time present this dish in a new way. So, today we will cook an Ossetian pie in a slow cooker.

To cook a Ossetian pie in a slow cooker, you will need:  for the dough: wheat flour - 2 tbsp. milk - 100 ml kefir - 100 ml eggs - 1 pc. sour cream - 1 tbsp. l butter - 1 tbsp. l fresh yeast - 15 g sugar - 1/3 tsp. salt for the filling: Suluguni cheese - 200 g

How to cook a Ossetian pie in a slow cooker:

1. Heat the milk, pour it into a small bowl, add sugar and salt there, stir well. When the crystals of sugar and salt are completely dissolved, put the yeast in a bowl with the mixture and stir it thoroughly so that there are no lumps left. Gradually add a portion of the flour (pre-sifted) to the milky-yeast mixture, mix and put the dough in a warm place. The resulting mass should resemble the consistency of dough for pancakes.

2. Melt the butter in a water bath or in a microwave, then cool.

3. Kefir (you can replace yogurt), sour cream and egg mix in a separate container. Leave the mixture for some time at room temperature or heat it up a little, as by the time of connection with the brew all these components should be warm.

4. Mix the mixture with brew, gradually add the remaining flour, knead soft, elastic dough.

5. Place the prepared dough in a bowl greased with a little butter, cover with a clean kitchen towel and place in a warm place.

6. For the filling, suluguni cheese should be grated, lightly salted, mixed slightly.

7. Spread the dough on a floured work surface and roll it into a cake around the diameter of the multicooker bowl. Put the stuffing on top of the dough. Carefully seal the edges of the dough, forming a ball. Lightly knead the dough with the filling to make the cake flatter. To prevent the dough from breaking under the influence of hot temperatures, a small hole should be made in the middle of the cake.

8. Put the cake in the multicooker bowl, select the Baking mode and cook the food for 30 minutes. After half an hour, open the slow cooker, carefully turn the cake over and bake for another 15 minutes.

9. After the sound signal indicating the end of cooking, remove the Ossetian pie from the bowl, put it on the dish, grease it with plenty of butter and serve. As a filling for the Ossetian pie, you can use not only cheese, but also other products: potatoes, meat, beans, cabbage, pumpkin. By the way, you can combine all these products with cheese. The pie will be even tastier and more fragrant if you add finely chopped parsley, cilantro, dill to the filling. Enjoy your meal!

Ossetian pies - master class.

Words of the author. We will need:  for the test: 0.5 l. water or milk, 1 egg, 2 tsp. yeast, vegetable oil, flour, salt, sugar. for the filling: it all depends on what kind of pies you are going to make (today we make potatoes, walibach, kabuskadzhin) potato  (200 grams of potato, 150 grams of cheese), hualibah  (350 grams of cheese), i\u003e cabuscagin (300-350 grams of stewed cabbage).

Kneading ordinary yeast dough. Many people put a dough at first - I don't like it at all and I never put it on. We heat the milk to a warm state, add a bit of sugar (purely for yeast), and our yeast. Let stand a little. (Yeast should be completely dissolved). Next, salt to taste, we drive in an egg, add vegetable oil about 150 grams, well, flour (how much dough you take - about 600 grams, maybe less). once again lubricate with vegetable oil and leave to fit. To make the dough faster, I put the pan in a bowl of hot water.



It will take an hour and your dough came

Let us slightly change it and let it fit again. In the end, your test will make about 1100 grams. This is just 3 cakes. While the dough fits, prepare the filling. A little bit about cheese. Cheese is needed homemade (in Ossetia it is called “Ossetian”, in Saratov there is no such thing to naturally look for, but then I found homemade cheese, which here is called “brynza.” salt is always possible). Potato Fry  Cook potatoes, cool and scroll through a meat grinder with cheese. If necessary - add some salt. Must be a nice salty taste (the salting is not tasty). Ualibah  Cheese through a meat grinder and also try on salt (to taste). Kabuskagin.  Stew cabbage in the most ordinary way, salt it and pepper it. Pepper should feel good. Whoever likes it quicker can add a little finely chopped chilli peppers. As my mother told me, we need the same amount of dough and filling for one cake (it turns out 350 grams of dough and 350 grams of filling). Sprinkle the table with flour. Divide the dough into 3 parts and let part a little. Slightly dabbed our balls of dough and put the stuffing.



Carefully collect the dough around the filling in the bag. Well pinch and leave to stand a little



Then gently press with fingers from the middle and to the edges forming a thin circle. We do everything carefully so that the dough does not break (if the dough is torn - it means bad distance).



Shift it neatly on a baking sheet and make a hole in the middle of the cake. Well, send in the oven. temperature in the oven about 200 * C. The cake is baked very quickly. As soon as our cake starts to brown - take out and grease with butter. These are the cakes I got Kabuskagin

Potato

Ualibah

Ossetian Ossetian Cheese Pie Sounds Like Walibach. This is a large round flat cake made of thin delicate dough, with juicy filling. Ossetian pies are good in themselves as a separate dish with teas and sour milk or served as bread to soups and main dishes.


In general, almost any filling in Ossetian pies can be accompanied by cheese, besides meat, i.e. cheese can be added to greens, to potato, to cabbage, to bean, to 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 dough also about 200 grams.

The dough for the Ossetian pies is bland or yeast, but necessarily soft, as if fluid and at the same time fluffy. Professionals or experienced housewives who bake Ossetian pies almost every day know how to make from a moving and sticky dough pies of rather large diameter about 30-40 cm thick 2-3 cm, and for beginners it’s better to practice making pies with a diameter of 15 for their culinary experiments. -20 cm. It is necessary to try so that the filling does not break through the dough, and for large pies at the first attempts - this is almost inevitable both during the modeling, and when transferring the workpiece to a baking sheet or baking dish.

But not only the size of the Ossetian pies has undergone adaptation to the home kitchen of cooks of other nationalities, but also other moments. Yeast began to be used dry active, and the dough itself is often kneaded not manually, but with the help of household appliances.

Ossetian cheeses are not sold everywhere, so they are wonderfully replaced by Adyghe, home-made cheese, cheese, and sometimes just cottage cheese and yellow cheeses of hard or semi-solid varieties.

In addition, it is quite possible to simplify the forming of the cake, the dough for one cake is divided into two parts, one will be the bottom of the cake, and the second one will cover the top, the only thing left to do is to make edges and tweak it. This method is especially appropriate when the filling is added in significant quantities.

Total cooking time - 1 hour 30 minutes
   Active cooking time - 0 hours and 20 minutes
   Cost - average cost
   Calories per 100 grams - 250 kcal
   Number of servings - 2 servings

How to cook Ossetian cheese pie ualibah

Ingredients:

Flour - 1.5 tbsp. (200 ml) and more on the table
Milk - 0.5 tbsp. (200 ml)
Butter - 1 tbsp. in the dough
Egg - 1 pc. small C3
Yeast - 1.5 tsp dry
Salt - 1 pinch (s) in dough
Sugar - 0.3 tsp.
Adyghe cheese - 400 g
Kefir - 2 tbsp. for 1 portion of filling
Dill - optional
Salt - to taste in the filling
Butter - 1 tbsp. for filing

Cooking:

To make yeast dough, heat the milk and put a piece of butter in it. Just mix the egg with salt.




Sift flour, mix with sugar and dry yeast and add egg and milk mass.




At first glance it may seem that the consistency of dough is quite liquid - this is the way it should be!




Brushing your hands with vegetable oil so that the dough is less sticky to them and, overcoming the desire to add more and more flour, you can knead the sticky soft dough. And it is easier to entrust this business to household appliances: a bread maker or a blender with a kneading function.




Put the dough to rise in a warm place without drafts, covering from drying. If kneaded in a bread maker, it is usually left there in the “yeast dough” mode, which lasts about 1.5 hours, but usually using dry, fast-rising yeast lasts one hour.

If you have a multi-cooker with the “yoghurt” mode or with the “multi-cook” function, which allows you to set the temperature to 30-40 degrees, then use. Breadmaker itself once mixes the dough in the second half of the rise time, and in other cases it will be necessary to knead the dough once and let it rise again.




When the dough is almost ready, take care of the filling, i.e. in this recipe is cheese. Cheese must be grated, more often it is done through a grater with large cells.

Spread the portion of dough manually and not with a rolling pin into a round cake and place a portion of the filling on it.




Collect the loose edges without filling in the center, sprinkle with flour and gently press with your palms, giving the blank a flat shape.




Turn the workpiece over and continue to press it down with light movements of your palms until it is about two or three cm thick. The most important thing is that the filling should not come out anywhere! Try to do this for a minute and immediately send it to the oven, because the cheese filling (made from soft cheeses) tends to be soaked and the billet can simply stick to the table ...




Then transfer the workpiece to a heated baking sheet, pan or a suitable form, smeared with butter. There are various options for putting out a blank Ossetian baking pies: seam up or seam down.

Look, you may need to correct the shape of the workpiece, if it has changed somewhat after the transfer.

Traditionally, a small hole is made in the blank in the top layer of the dough to release steam.




The recommended baking mode is as follows: in an oven heated to 220 degrees, first about ten minutes on the bottom shelf and then about ten minutes on the top shelf. Ideally, when the cake is moved to the top shelf, the next one is put on the bottom shelf. Although, it is good to bake and just on the middle shelf of the oven.




Grease the finished hot Ossetian pie with melted butter.

It is very convenient to cut the Ossetian pies into portions with a pizza knife.




Do you like these recipes?

If you want to learn how to bake delicious pies, then my article will be useful to you - Ossetian pies recipe with photos step by step. But otherwise you will not understand how the Ossetian mistresses make them all the same. Many readers asked me to teach how to cook such pies with other fillings.

I was born and raised in Ossetia, so I know a lot about them. On my website you will find a recipe for Ossetian pies with beet tops, which I showed earlier. It is also with step-by-step photos, otherwise you will not learn all the subtleties of cooking this popular and extremely tasty dish.


Today I will tell and show other options, for example, a recipe for an Ossetian pie with potatoes and cheese. And I will tell you the recipe for making cabbage pies or pumpkin pies. And next time I will definitely tell and show you how to make a divine meat pie. Maybe even take a video of this process, to make it clearer. This is the case when it’s better to see once than to hear a hundred times. But for now these are only plans.

Today on the Internet you can find many options for cooking this delicious Ossetian dish. Unfortunately, many of them have nothing to do with real cooking. And people unknowingly look and try the wrong version, in the end they have nothing. In order not to be disappointed, I will show you some more of these recipes, in which only the filling for Ossetian pies is different.

Ossetian pies dough recipe is the easiest - water, flour and yeast. Previously, it was a constant method of cooking from a minimum amount of products. Now they add eggs, sour cream, margarine to it to make it even tastier. You can store such pastries in the refrigerator and heat them in the microwave as needed. It is almost impossible to distinguish from fresh pastries.

Necessary products for pies

  • Warm water or serum - 0.5 l;
  • One egg;
  • Half a teaspoon of salt;
  • Sugar - 2 tbsp. L .;
  • Butter or margarine - 100 grams;
  • Flour (highest grade) of proven quality - 1 kg;
  • To lubricate the hands will need a little vegetable oil.

Potato and cheese stuffing for Ossetian pie

  • Mashed potatoes - 700 grams;
  • Ossetian pickled cheese (can be replaced with cheese, Suluguni, Adyghe) - 700 grams;
  • Melted butter - 2 tbsp.
  • Sour cream - 1 tbsp.
  • Salt - to taste (based on the salinity of the cheese);
  • Ground pepper - to taste.

Stuffing for Ossetian cabbage pies:

  • Fresh cabbage - 1 kg;
  • 3 large onions;
  • Vegetable oil for roasting onions - 130 ml;
  • Ground black pepper;
  • Red pepper (paprika);
  • Salt - 1 tsp. (taste);
  • Basil;
  • Ground walnuts.

Cooking cakes step by step:



Look at my Ossetian recipe, there are also step-by-step photos of cooking.

How to cook Ossetian meat pies

  • Usually, for Ossetian meat pies, they make unleavened dough on kefir. It will take about a glass of kefir, two glasses of flour (with a slide), salt, soda, vinegar. This is a calculation for one big meat pie. Knead the dough and bake for about ten minutes.
  • Meat filling me: finely chopped meat, large onion, spices for meat, salt, garlic, some broth for juiciness.
  • We form and bake in the same way, only the dough will be thicker, otherwise the filling will flow out.
  • Next time I will show you a detailed master class on baking exactly the meat version.

I showed you almost all the basic Ossetian pies recipes with photos step by step that exist. Next time I’ll show you more stuffing with pumpkin and meat. If you have any questions about cooking, ask, I will answer them with pleasure. Subscribe to my newsletter to not miss the interesting.

See you soon, your Annie.

A detailed recipe for Ossetian pies with successive step by step photos. Various fillings for Ossetian pies and secrets