Fillings for Ossetian pies: meat, vegetable, sweet. How to cook Ossetian pies step by step recipe The perfect dough for Ossetian pies

18.01.2022

Delicate, ruddy dough. Juicy filling with fragrant juice. A scent that makes your head spin. This is what real Ossetian pies look like. And to try them, it is not necessary to go to the Caucasus. You can bake the Ossetian pie yourself - you just need to know the right recipes. They are in this article: we have collected for you the five best fillings for Ossetian pies. And - a bonus - a dough recipe that will be combined with any filling. Let's start with him.

The right dough

Dough is one of the hallmarks of this dish. It is traditionally made with yeast and without milk. Cooked correctly and with love, it turns out airy and soft.

Ingredients:

Wheat flour - 500 g;
Live yeast - 50 g;
Sugar - 50 g;
Salt - 60 g;
Water - 300 ml.

Cooking:

Pour warm water into a bowl, dissolve sugar and salt in it. Add yeast and stir thoroughly to dissolve. Put the dough in a warm place for 10-15 minutes. Then, gradually adding flour, knead the dough. You need to knead for a long time, at least 10 minutes - then it will be saturated with oxygen. At the end, the dough should be slightly sticky to your hands. Cover it with a cotton towel or cling film and leave for an hour and a half. The finished dough will double in size but will still be slightly sticky. Do not rush to add flour: it will "clog" airiness and lightness. Instead, grease your hands with vegetable oil while cooking. And mold the pies on a board lightly dusted with flour.

Is the dough ready? So you can make stuffing!

Beetroot and cheese filling

Ossetian pie with greens is a classic of Caucasian cuisine. This is a very summery recipe - simple and delicious. Beet tops emphasize the saltiness of the cheese, and the filling from it turns out to be juicy and at the same time light.
Ingredients:

Beet tops - 250g;
Ossetian cheese - 250 g.

Cooking:

Rinse fresh tops thoroughly under running water and spread on a cotton towel to absorb moisture. Then collect it in a bundle and cut off the cuttings. Cut the leaves into thin strips. Collect the greens in a bowl and lightly crush with your hands.

Grate cheese on a coarse grater and mix with herbs. That's all - the filling is ready. Little life hack: delicious Ossetian cheese can be bought at the market. But if there are only chain stores nearby, it can be replaced with Adyghe cheese or feta cheese.

Potato and cheese filling

Another traditional combination of products: hearty, low-fat, tasty. Even those who are “you” with cooking make Ossetian potato pie easily and quickly.

Ingredients:

Ossetian cheese - 500 g;
Potatoes - 3 pcs.;
Milk - 1/3 cup;
Salt pepper.

Cooking:

Cut the cheese into cubes, put in warm water and leave for 2-3 hours. When it becomes soft, drain the water and knead it with your hands into a homogeneous mass. Boil the potatoes in their skins, peel and puree. Add cheese and milk to puree. Mix thoroughly. Salt and pepper. Ready!

Meat filling

Ossetian meat pie is baked a little differently than vegetable variations. The classic rule of "the filling is twice as large as the dough" does not apply here. The bottom of the pie should be thick - then it will not burst under the weight of hot meat juice. But the top, as in other cases, is rolled out as thinly as possible.

Ingredients:

Meat (lamb or beef) - 400 g;
Onion - 1 pc.;
Garlic - 2 cloves;
Black pepper - ½ tsp;
Meat broth - 100 ml;
Salt.

Cooking:

Pay attention right away: our pie is with meat, not with minced meat. This is a very important point. Cut 80% of the meat into small pieces, and pass the rest through a meat grinder. The meat pieces will create the correct texture of the filling, and the minced meat will make it homogeneous.

Stir the meat, salt, add ground pepper and finely chopped garlic. Chop the onion and fry in vegetable oil, then add to the meat. Pour in the broth and stir again. The filling should turn out a little liquid - then the cake will be special. Be sure to make cuts on the top layer of the dough so that steam escapes through them. Grease the finished pie with butter.

Pumpkin and cheese filling

Ossetian pie with cheese and pumpkin - both sweet and savory, with a delicate taste. It can be served as a main course or as a dessert for tea.

Ingredients:

Pumpkin - 400 g;
Ossetian cheese - 150 g;
Butter - 30 g;
Salt pepper.

Cooking:

Remove skin and seeds from pumpkin. Grate on a coarse grater if the pumpkin is juicy and soft, and on a fine grater if it is a bit dry. Then grate the cheese and mix both products. In the original recipe, this filling does not require additional seasonings - only salt and pepper. But if you wish, you can improvise: add fried onions, fresh herbs, thyme. The main thing is not to overdo it. Our goal is to bring out the flavor of the pumpkin, not drown it out.

Cherry stuffing

Another sunny summer recipe is a sweet Ossetian cherry pie. It differs from meat and vegetable pies in thickness: if other recipes suggest a thickness of 1.5-2 centimeters, cherry may be more magnificent.

Ingredients:

Cherry - 300 g;
Sugar - 2 tablespoons;
Corn starch - 2 tbsp.

Cooking:

Wash and dry the cherries. Remove the seeds and sprinkle the berries with sugar. Let the juice drain. Then add starch and shake the berries well. Then the filling will not flow out, but will become more gelled. Lay the cherry on the dough in one layer, berry to berry. If it is very juicy, you can sprinkle starch on top again. When the cake is ready, let it brew so that the filling sets.

A few more options

We told you about traditional recipes for Ossetian pies with different fillings. But you can experiment! Here are some interesting and unusual combinations.

Braised cabbage + greens + walnuts;
Beans + fried onions;
Ramson + boiled egg;
Cottage cheese + dill + cilantro;
Pear + almond + vanilla.

Variety of toppings

So, making an Ossetian pie is not so difficult. This dish is good because you can try different fillings, find completely new combinations. And you can order a ready-made pie made according to the classic recipe. There are several restaurants in Ufa offering Ossetian cuisine with delivery. One of them is Gusto. Traditional Ossetian pies are baked here, adapted to modern cuisine. Only natural fresh products are used - without preservatives and flavor enhancers. Carefully monitor the quality. "Gusto" is a great opportunity to try the traditional Ossetian cuisine - warm and sincere.

Have you tried Ossetian pies? If not, then you are missing out!

From tender yeast dough and a thick layer of filling, which Ossetian housewives have never spared, a very tasty and satisfying dish is obtained.

It is customary for them to meet guests, treat relatives and friends, they cook it every day or serve it for the holiday. In general, it is very difficult to imagine a feast in Ossetia without pies.

The recipe for this dish has been passed down from generation to generation, and therefore today we have the opportunity to try the national curiosity of one of the regions of the Central Caucasus.

And thanks to the Internet, anyone can cook an Ossetian pie. All that is needed is to follow the recipe and cooking traditions, which we will discuss in this article.

It is known that Ossetian pies have a thousand-year history. The traditional shape of this dish is a circle with a diameter of 35 cm, although a triangular shape may be used to celebrate religious holidays.

Such pies are stuffed with cheese and have a special name - Artadzykhonta. Regardless of the form, it is customary to put individual dishes on the table, on which these dough products lie in three pieces.

At the same time, the top cake moves slightly to the left (from the oldest at the table) so that you can see the amount of baking.

The number "3" is a religious symbol that represents the unity of God, Sun and Earth. And only at the commemoration Ossetian pies are put in 2 or 4 pieces.

The dough for this dish is prepared according to a special recipe. If everything is done correctly, then you will get a product that has a very soft, tender, melt-in-your-mouth dough.

According to the recipe, it should be located not only below, but also on top of the filling.

With proper preparation, pastries will be tasty and soft even the next day.

By the way, the skill of the hostess is determined by the thickness that the dough has: the thinner it is, the more skillful the cook is considered.

An important characteristic of this dish is its satiety.

1-2 pieces are enough to satisfy even very strong hunger. Therefore, Ossetian pies will be an excellent option for a large company.

Satiety is achieved not only by the fact that the dough is used in a double portion, but also by the presence of a sufficient amount of filling.

Believe me, it is very difficult not to notice it in Ossetian pies. A variety of options allows everyone to choose their favorite dish.

You can find recipes for bean pie, herb pie (chopped beet or cabbage leaves), meat, cheese, pumpkin, potatoes and many others. The main thing is to follow the recipe to achieve the perfect effect.

Each option has not only its own cooking secrets, but also a separate name. The most popular and favorite recipes are Ualibakh (with cheese), Kartofdzhyn (with potatoes and cheese), Fyddzhyn (with meat).

Baking Ossetian pies is not particularly difficult, however, to achieve the perfect result, you should acquire some experience and skill.

According to tradition, only women are engaged in cooking, since for a man such an activity is considered humiliating.

However, if you like unusual and tasty dishes, this should not stop you. Follow the instructions step by step, and creating traditional Caucasian pastries at home will not create difficulties for you.

Traditional Ossetian pie: from the origins to the present day

Ossetian pies today are not an exotic treat, this dish of Caucasian cuisine has long become familiar to us. And if traditional pies were prepared with cheese, now beet leaves, zucchini, cabbage, wild garlic and much more are used as fillings.

Fydchin is also traditionally prepared - a meat pie with beef - for important holidays. Most modern recipes are already more modern versions, which, nevertheless, are liked by many. Today you can order Ossetian pies for every taste!

How to cook the dough

To successfully prepare a dish, you should, first of all, take care to prepare the dough correctly.

The traditional option involves creating a base on yeast grown on dough.

Such a dough should result in a soft, pliable and at the same time keep its shape.

Using the recipe below, you can get a variant of the base that can be stored in the refrigerator to get it at the right time and make a delicious cake. However, no one forbids you to use it immediately upon readiness.

To create a sponge, take:

dry yeast (1 tsp);
flour (1 tsp);
sugar (1 tsp);
milk (50 ml).

A serving of yeast should be mixed with flour and sugar. Then warm the milk and pour it into the mixture while warm. Now all this should be mixed again and put in heat to form foam.

In addition to the dough, you will additionally need:

warmed milk (100 ml);
kefir (250 ml);
flour (600 g);
butter (30 g);
salt (1 tsp).

To get the dough for the pie, you need to take a large bowl. Sift the flour into it, create a small depression and pour the dough there.

You also need to add butter according to the recipe (melt it first), milk, kefir and salt. Mix the contents of the bowl very well, and then put the bowl in a warm place.

The dough will rise within 1-2 hours, depending on the room temperature. As soon as you notice readiness, the base should be kneaded well and begin to form products.

If the filling is already ready (you can make a pie with meat, with herbs, with pumpkin, with potatoes and cheese), then proceed to collect the product.

Pie collection and baking

A very important and, perhaps, the most difficult stage.

If you do everything right, then the Ossetian pies will come out “just right”, and you will proudly put them on the table in front of your guests and relatives.

First of all, knead the dough. Then it needs to be divided into several parts (from 3 to 5) and download each of them into a small ball.

It is rather difficult to indicate the exact size here, since it all depends on the dishes in which you will cook or serve pastries.

Traditionally, the size of the ball is considered ideal so that it fits easily in two female palms.

The next step is to lay out each piece on a floured table. Then, from each part, you should form a circle with your hands (!) Stretch the dough very carefully so as not to tear.

Next, the filling is laid out on the base. Whatever Ossetian pie you cook - with meat, herbs, pumpkin, potatoes, cheese or something else - remember that saving on the filling is a bad form. Post it in bulk.

And now we should turn our pie into a "bun". And you need to do this so that the filling remains inside the dough.

To do this, the base is taken by the edges, stuck together with a “seam” in the center and turns into a new ball. Here you should prevent the appearance of thick seams and accumulations of dough.

Be sure to check the tucks for strength. Now make a small indentation in the center and pull the dough from it with your hands so that the sides form.

Smooth the upper part again with your fingers, removing accumulations of dough and bumps. The cake must be carefully arranged in a circle so that no gaps form anywhere.

With the final touch - the formation of a small hole in the middle - we finish the preparation for baking. This is done so that the dough does not swell and tear in the oven.

Bake in the oven at 200 degrees for 15 minutes. Before you put the cake in the oven, do not forget to generously grease it with butter on top.

Variety of toppings

You can put anything inside the Ossetian pie. The base goes well with meat and herbs, beans and pumpkin, potatoes and cheese, and even fruits and nuts.

Here it is only important to observe the proportion: 2 parts of the filling for 1 part of the dough. Pies, depending on the content, are usually distinguished by names.

Fidjin or meat pies

It is easy to prepare such a filling. It is important to remember here that meat pies should be eaten very carefully: firstly, the filling is very juicy, and secondly, it can be very hot.

The recipe for preparing content is simple. First you need to take a veal tenderloin (300 g).

After thorough washing and cutting into small pieces, send it to the meat grinder.

Here you also need to add garlic (2 cloves) with herbs (1 bunch). When finished with the meat, take 3 onions and chop them very finely.

Now mix the minced meat with onions, add pepper and salt (to taste). Everything, the filling for the meat pie is ready. Then it remains only to collect and form products with meat.

Walibach, Khabizgen or cheese pies

This type of filling is the most popular. And all because cheese is one of the most beloved products in Ossetia. Previously, it was prepared from any kind of milk (cow, goat, sheep).

For baking, one of the types of cheese or a mixture of different types could be used. The most ideal option for cheese pies is real Ossetian cheese.

However, if you do not have the opportunity to purchase this product, then the recipe allows you to replace it with Feta cheese. The main condition is that it should be very salty and quite fatty.

The recipe for making dough here is the usual one. You need to take 500 g of cheese and grind it. You can do this with your hands or with a fine grater.

If you want to make the cheese pie even more delicious, you can take not one, but several types of cheese. For example, pastries from the filling are delicious, where feta cheese and Adyghe cheese are mixed in equal proportions.

Another option is to use green cheese. It can be beet tops, spinach leaves and more. The recipe involves the use of cheese and herbs in approximately equal proportions.

Pumpkin or potatoes can also be added.

But in this case, pies are obtained that have a completely different name:

Tsakharajyn - cheese with beet greens;
Davondzhyn - cheese with wild garlic;
Kartofjin - cheese with potatoes.

Potatojin or cheese and potato pie

The recipe for making dough here is the usual one. For the filling you will need 1 kg of potatoes, 2 onions and 500 g of salted cheese (of your choice).

Peel, cut and mash potatoes. Then add chopped onions and cheese to it. All this must be mixed, divided into several parts (according to the number of bases) and put on the dough.

You collect pies, bake them and that's it - you can serve them on the table. Believe me, this original recipe will definitely be appreciated by men and will not be stingy with compliments.

After all, such pastries will be not only tasty, but also satisfying (yielding, perhaps, to a meat pie).

Today we are serving Ossetian pies on the table - we will have 5 recipes with photos. How to cook Ossetian pies? - you ask? It's not that hard. Unleavened yeast dough, a lot of toppings and, of course, love for those you treat. That's the whole secret!

The modern world is different in that the cultures of different ethnic groups penetrate each other, creating a wonderful interchange of values. This also applies to cooking - and to share the pearls of their national cuisine.

Ossetian pies with meat

Ossetian meat pies are called "fydzhyn". There should be an odd number of them on the table. Then they symbolize happiness, abundance and prosperity in the house.

Ingredients:

200 water;
salt + granulated sugar - 1 tsp each,
yeast - 4 g (dry);
white flour - 320-350 g;
one and a half tablespoons of vegetable oil;
ground beef meat - 600 g;
large onion;
a couple of cloves of garlic;
a bunch of cilantro;
for juiciness - 60 ml of water;
butter - a piece the size of a walnut.

Cooking:

Pour a glass of slightly warm water (no more than 30º) into the dishes, salt, pour sugar, send yeast and a little flour there.

Don't overheat the water! This can kill the yeast and the dough will not rise.

Constantly stirring, add the rest of the flour, vegetable oil and gradually turn the whole mixture into a light dough that does not stick to your hands. Let him stand for an hour. During this time, we will crush it 1 time.

For now, let's get on with the filling. We combine minced meat, chopped onion, chopped herbs and crushed garlic in a separate bowl. We season, pour in a little water so that the meat is juicy.

You can take any meat, depending on how high-calorie you want to make the dish.

So, the hour has passed, we take our bun of dough (it rose, became magnificent), divide it in half and roll out a thin layer (3 mm) from one part according to the size of the form.

Spread the filling carefully on the surface.

We roll the second layer in the same way, cover it and carefully pinch the edges. We make a cross-shaped incision in the middle of the dough so that the cake does not swell.

Bake in the oven for about half an hour. Grease the hot cake with a piece of butter. And enjoy a hearty, tasty dish with an amazing aroma.

Ossetian pie with cottage cheese and herbs - recipe and photo

Ossetian pie with cottage cheese and herbs is very tasty. It is tender and fragrant, and what else do you need for dinner with friends.

Ingredients:

flour of the highest grade - one and a half with the top stack.;
milk (slightly warm) - 150 g;
any vegetable oil - 10 ml;
baker's yeast (dry) - about 2 tsp;
by tsp sugar and salt;
cottage cheese - 280 g;
70 g of greens;
a spoonful of butter for greasing.

Cooking:

Pour the sifted flour into a bowl and add the remaining dry ingredients - yeast and salt with sugar.

Gradually mixing warm milk, knead the uncooked dough with your hands.

When the lump of dough has already turned out, add vegetable oil. Knead again.

Now kneading our base is much easier, it is not so sticky. We spread it on a table sprinkled with flour and with our hands we give the dough the shape of a kolobok.

We cover our pretty bun with a damp towel and let it rest for 50-60 minutes.
Let's do the filling ourselves. If the cottage cheese is homogeneous, put it in a bowl immediately, if in grains, pass it through a combine or blender. We cut the greens: any you like. We combine greens with cottage cheese

Take the greens in a bowl with your hands, grind lightly. So it will be more juicy.

We add spices to the mass and form another bun with our hands. Attention! The dimensions of the two balls - dough and filling - should be approximately the same.

We wait until the dough rises, and we begin to collect our pie.

Ossetian women do not use a rolling pin when making pies. Only hands dipped in flour.

We form the base on the board with our hands up to a diameter of about 20 cm, put a bun of cottage cheese and herbs in the center and collect the dough around it into a bundle (bag).

Pressing down, stretch the cake according to the size of the baking sheet.

We cut in the middle crosswise and send it to bake in a hot oven (t 250º) for 25 minutes.

As soon as it is ready - we smear the top crust with hot butter.

Ossetian pies with beet tops - recipe

Tsakharajyn - this is how Ossetian pies with beet tops are called in the Caucasus. We will choose a recipe based on natural yeast.

Ingredients:

warm water - 70 ml;
milk - 70 ml;
2 with top st.l. sour cream;
fresh yeast - 10 g;
30 ml of sunflower oil;
a bunch of beet tops;
any pickled cheese - 200 g.

Soak pickled cheese (brynza, feta, suluguni, Adyghe) in milk for 30 minutes to give off excess salt. Grate, mix with herbs and mold into a ball.

Cooking:

For the filling, we rub the cheese, finely chop the tops. We sculpt a white-green ball.

If desired, you can also take green onions, parsley and dill in the filling. Then we reduce the amount of tops by half.

Place seam side down, slit to release steam, and bake until golden brown. Brush generously with butter.

Recipe for Ossetian pie with spinach and cheese

Mastering such dishes, housewives experiment with stuffing. Thus, the recipe for Ossetian pie with spinach and cheese was born.

Ingredients:

warm water - 70 ml;
sifted flour - 2 cups without a slide;
milk - 70 ml;
2 with top st.l. sour cream;
fresh yeast - 10 g;
granulated sugar + salt - 1/3 tsp everyone;
30 ml of sunflower oil;
fresh spinach (500 gr) and a bunch of green onions;
any pickled cheese - 200 g.

Cooking:

We dissolve sugar and yeast in warm water, wait for the appearance of foam, add milk, sour cream and mix.
In the sifted flour, we make a notch, add salt and pour in the yeast mixture. With your hands make a soft dough, slightly sticky to your hands. We pour vegetable oil and form a bun. We leave for an hour to rise.
Grate the cheese for the filling. Cut the spinach and sauté until soft in a frying pan with vegetable oil. Let's make a ball.

If you put spinach fresh - the cake will be "wet".

We flatten the approached base on the table, put the filling, collect the dough around it in a bag, crush it, flatten it to the size of the mold.

Lay seam side down, slit so that the steam can escape, and bake until golden brown. Brush generously with butter.

Recipe for Ossetian pies with cheese and herbs in a pan

And finally, a very simple recipe for Ossetian pies with cheese and herbs in a pan.

Ingredients:

320 g flour;
an incomplete cup of milk;
1 tbsp vegetable oil;
15 g baker's yeast (dry);
sugar - about 1 tsp;
salt - a pinch;
assorted greens - 100 g;
a raw egg;
any cheese - 150 g.

Cooking:

We combine dry products (yeast, sugar, salt), pour in warm milk and vegetable oil, knead the tender dough. Let rise 40 min. and again mix well with your hands.
We chop greens and cheese, drive in an egg. The filling is ready.

If your cheese is not pickled, but hard, add a little sour cream for the viscosity of the filling.

We divide the dough into parts 2:3. We roll out the larger one into a layer, lay out the filling, cover with a second layer (it will be a little thinner), tightly connect the edges.

Fry the pie in a pan with hot oil, seam down. When we turn over on the other side, then cover with a lid for 10 minutes.

And in conclusion, I suggest watching a video recipe for making an Ossetian pie

Bon appetit and see you for new recipes!

Tell VK

The Ossetian pie is prepared according to a simple recipe, but it gives great pleasure: juicy, with a filling that melts in your mouth, hearty, but at the same time, light cakes are appropriate for any feast and are suitable for both breakfast and a festive dinner. And they are also very good to serve at events where there is a bias on the buffet table. And they leave with a bang as a main course! What secrets will help to cook pies in such a way as to be known as the best housewife?

In Ossetia, no woman is recognized by society as a good housewife until she is fluent in the art of baking pies. There, this dish is a cult one, without which weddings, births, commemorations, that is, all significant human events, are inconceivable. The main requirements for pies are that they should be thin, with a juicy, plentiful filling. Poorly rolled cakes, lack of toppings are simply unacceptable. Ingredients for pies are available, but here, as they say in Ossetia, it is very important to bake them with a good attitude and pure thoughts. The rest is always at hand.

For a traditional recipe, we need:

milk - 3 cups (you can take goat, sheep, cow);
3 tbsp ghee;
2 tbsp. l. yeast;
1 st. l. Sahara;
1 tsp salt;
1-2 kg of cheese or any pickled cheese.

The most important thing is to properly knead the dough for cakes. To do this, you need to sift the flour through a sieve (leaving one glass for pouring), forming a small slide on the board or in the bowl. In the center of the slide we make a recess. Stir in a glass of warm milk, sugar, salt, butter and yeast, and then pour the mixture into the very center of the flour hill.

Thoroughly knead the components to a uniform consistency: it should be moderately viscous and not stick to your hands. Cover everything with a towel and leave the dough to rise in a warm place for about 2 hours. And only then it is important to carefully knead the dough, adding the rest of the flour and leave for another 30-40 minutes.

Important advice to everyone who decides to cook pies for the first time: be sure to follow the proportions and sequence of actions! Then, when you “stuff” your hand, the process will definitely go faster - you will learn to feel the dough, which means you can change the proportions at your discretion.

While the dough is rising, prepare the filling. Traditional pies - called "walibah" and "khabizzhin" - are prepared with pickled cheese, which is simply rubbed on a coarse grater. You can simply knead the cheese so that it turns into an appetizing cheese mass. It happens that the cheese is too salty: then it is soaked in water so that the excess salt is gone. If you see that the cheese is quite dense, but low-fat in structure, add a little butter (a couple of tablespoons is enough). When the filling is ready, we begin to form cakes.

We roll out the cake, evenly distributing the dough from the center to the edges. The thickness of the dough over the entire surface should be the same: about 1.5 cm. And now we spread the filling, evenly distributing it over the entire surface (leave 3-4 cm at the edges for “tucks”). It remains to lift the edges and carefully pick them up to the center, trying to fasten them. It is better to leave a small hole in the center - so the steam will come out during the cooking process. It remains to carefully transfer the pies to the baking dish and flatten slightly, giving the shape of a cake. You can use a rolling pin, or do it with your hands - at your discretion.

The ideal diameter of the Ossetian pie is 30 cm.

It remains to grease the pies with yolk (you can use strong black tea), bake them at a temperature of 220 degrees for 15 minutes until golden brown. Ready-made pastries are poured abundantly with butter (sometimes replaced with heavy cream): it soaks the dough, giving it fantastic juiciness and creaminess. Once the oil has been absorbed, the cakes can be eaten. Try not to eat them with your hands!

Cooking with cheese at home

Once upon a time, pies were baked without yeast, using only unleavened dough. Now the recipe is much more reminiscent of Russian pies: housewives put the dough on milk, yeast, adding an egg and butter. And it is also allowed to experiment with cheese filling and replace Ossetian cheese with feta, brynza, Adyghe cheese, any kind of hard cheese, and they can be mixed in equal proportions.

For cooking:

Knead the dough according to the traditional recipe.
We mix feta, cheese, Adyghe cheese in a separate container.
We prepare Ossetian pies by baking for 40 minutes until the cheese inside is melted.

Ossetian cheese pie goes especially well with yogurt, katyk, ayran. But in principle, you can replace it with kefir or whey, as you like.

With potatoes and cheese

A pie with cheese and potatoes is called “kartofjin” in Ossetia and this kind of pies is very loved by the people. The secret is very simple: potatoes are easy to take with you as a snack, going to work or just on a long journey. They do not lose the charms of their pies either cold or hot, so cakes are prepared very often.

Pies are prepared very simply: for the filling, cheese and boiled mashed potatoes are mixed in equal proportions (you can make it on water). The cheese must be sharp enough, otherwise the cakes will turn out insipid. If you use salted cheese: you can not soak it, because the potatoes will absorb excess salt and it will be in moderation.

Bake at 200 degrees for 30 minutes until the dough is ready. Brush pies generously with melted butter. Serve with warm milk or tea.

Our secret! The fillings, according to the rules from Ossetia, should be exactly twice as much as the dough, otherwise the dish will lose. And even in the process of giving the pies a flat shape, it is important to ensure that the dough does not tear.

With green onions

A variation with green onions is called "kadyndzhin". The combination of cheese and green onions is considered very successful: onions add extra juiciness and a spicy tint.

Ossetian pie with cheese and onions is prepared in the same way as the previous options. But here it is important to choose the right onion: the feathers should be young, sweetish in taste, and in no case bitter, otherwise the pies will be overly "onion". But the right greens will give a light "mushroom" flavor, especially if you add a little butter to the filling.

"Kadindzjins" are very popular with spicy tea from mountain herbs, mixed with honey or other sweets.

With stewed cabbage

Kabuska in the Ossetian language is “cabbage”, so pies with cabbage and cheese are called “kabuskajins” here. These cakes are baked during the season of young cabbage, which is lightly stewed in a pan, and then mixed with pickled cheese.

The filling runs the risk of being bland, and for this, black, red capsicum and other spices are added to it. An important nuance is to use young cabbage and stew it only in melted butter. If you take the winter variety, the taste of the pies will be completely different.

From tradition! In the homeland of pies, on holidays they put three pies on a plate: three pies symbolize three elements. For the funeral table, only two of them always remain on the table.

With Chiken

The combination of cheese and chicken is very tasty in itself, and if you make it with the filling of an Ossetian pie, you get a juicy, tender dish that children will really like. For the test, we use the classic recipe, but we will have to work hard on the filling.

We make the filling like this:

Finely cut the chicken into cubes and fry with onion in butter until half cooked.
In a warm meat filling, three any pickled cheese. Ideally, it should be cheese: feta will make the filling too salty, and Adyghe cheese will make it fresh.
Season with any spices to taste.
We form cakes.
We bake them at 200 degrees for 30-40 minutes.

Lubricate the finished cake with oil and cover with a towel on top: it should be slightly spaced. This dish is ideal to drink with young red wine.

Yeast Ossetian meat pie

Ossetian meat pie is called "fidzhin". It is always present on festive tables, being considered a solemn dish. But, as practice shows, such a dish can easily make a full and very satisfying dinner, feed even a large family.

For cooking we need:

Any meat (preferably lamb, young veal).
Pickled cheese.
One big bulb.
Butter.

We prepare the dough according to the basic recipe. We chop the meat into cubes, finely chop the onion, add cheese, grated butter. We prepare cakes and bake them at 220 degrees for 40 minutes. Lubricate the finished meat pie generously with butter. Serve with spicy tomato sauce, herbs, fresh vegetables.

Minced meat for classic Ossetian pies is never used. The meat should be chopped into small cubes, no more than half a centimeter in size.

With cottage cheese and herbs

Pies with herbs and cottage cheese are a budget and tasty version of classic pies. No need to look for special cheese: cottage cheese will give the desired sourness, piquancy, and greens will saturate the cake with a unique spicy aroma. You can use any greens, but it is especially good to use cilantro, basil, tarragon in this recipe. They give a special oriental flavor and taste.

Cottage cheese must be mixed with herbs, salted, mixed so that the consistency of the filling is uniform. Next, lay out everything the same as in the classic recipe. Such cakes are baked a little faster - in just 15 minutes.

How to cook in a slow cooker?

Classical Ossetian pies are baked in special ovens, and their cooking on open coals is considered chic. But modern housewives have adapted the recipe by adapting it to multicookers.

The advantage of such a dish is, first of all, in the speed of cooking, and the smart device itself regulates the temperature and baking time. Preparing pies is very simple, but here it is important to calculate the size of the cake for the diameter of the multibowl. Lubricate the bottom with oil, lay out the cake, turn on the “Baking” mode and wait for the oven to signal the end of work. We eat a pie with vegetables, washed down with strong aromatic tea with lemon and herbs.

The recipe for an Ossetian pie, if it seems laborious, is only for the first time: it is enough to bake it once, so that later you want to repeat the dish again and again in different variations. Be bold: use pumpkin, zucchini, grape leaves, beet tops, spinach and sorrel for the filling, experiment with different types of cheeses. We are sure that pies will definitely take root in your diet and will be eaten with pleasure by household members.

ockey.ru

Yeast dough on dough

Ingredients

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

Cooking

Make a brew first. Combine a teaspoon of yeast, flour and sugar and pour into 50 ml of slightly warmed milk. Stir and put in a warm place until air foam appears.

When the dough comes up, start making the dough. Sift flour and melt butter. Make a well in the flour and pour in the dough, butter, 100 ml of milk and kefir. Add salt.

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

Knead the risen dough well until it becomes soft and pliable.

Yeast-free dough

Ingredients

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

Cooking

Slightly warm the milk and dissolve the salt and sugar in it. Sift the flour and, stirring, gradually pour it into the milk.

Knead the dough well so that it becomes homogeneous, soft and elastic and does not stick to your hands. Sprinkle with flour if needed.

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

How to make stuffing for Ossetian pies

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

For the Walibach pie with cheese

Ingredients

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

Cooking

Just mash the cheese with your hands.

For Kadyndzjin pie with cheese and green onions

zernograd.com

Ingredients

700 g of Ossetian or other pickled cheese: Adyghe, Suluguni, feta cheese;
300 g green onions;
salt - to taste.

Cooking

Mash the cheese with your hands or grate it. Finely chop the green onion. If the cheese is fresh, salt to taste. Mix well.

For the potato pie with potatoes, cheese and herbs

povarenok.ru

Ingredients

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

Cooking

Boil potatoes and do it. Add grated cheese, sour cream, chopped herbs, salt and pepper, mix again and let cool.

For the Fidgin Meat Pie

brjunetka.ru

Ingredients

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

Cooking

Grind meat, onion and garlic in a meat grinder. Add seasonings and mix well. Pour in 3-4 tablespoons of the broth, mix again and put in the refrigerator so that the filling is a little infused.

For the Tsakharajin pie with beet tops and cheese

zernograd.com

Ingredients

300 g of beet leaves;
700 g pickled cheese;
salt - to taste.

Cooking

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

For the Kadurjin pie with beans

povar.ru

Ingredients

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

Cooking

Soak the beans for 8 hours, and then turn them into puree with a blender or meat grinder. Finely chop the onion and fry it in oil until golden brown. Mince the garlic.

Mix beans, onion and garlic, add thyme, salt and pepper. Mix well.

For the Kabuskajin pie with cabbage and cheese

zernograd.com

Ingredients

900 g cabbage;
1–
600 g pickled cheese;
salt - to taste.

Cooking

Finely chop the cabbage. Fry it in hot oil for about 10 minutes, uncovered. Vegetables should not burn.

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

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

For the Davonjin pie with wild garlic and cheese

zernograd.com

Ingredients

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

Cooking

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

Combine all ingredients and salt to taste.

For the Nasgin Pie with Pumpkin and Cheese

smachno.in.ua

Ingredients

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

Cooking

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

Simmer the pumpkin with onions for 5 minutes, add salt, pepper and thyme. Add cheese and mix well.

For Zokojin Pie with Mushrooms and Cheese

edaetoprosto.ru

Ingredients

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

Cooking

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

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

While stirring, wait until all the liquid has evaporated.

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

For the Balgin pie with cherries

ah-vkusno.ru

Ingredients

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

Cooking

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

Finely chop the walnuts and set aside - they will be needed during the formation of the pie.

How to sculpt Ossetian pies

"Balgin" with cherry

Divide the dough into two parts. Roll out one half and lay in shape. Lay out the cherry in a thick layer. Sprinkle with walnuts.

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

Spread the filling on the cake.

Pin the edges of the dough on top. Stretch carefully so that the filling does not shine through.

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

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

Make two more pies in the same way.

How to bake Ossetian pies

In the oven

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

in a frying pan

So you can cook any pie, except for "Balgin" with cherries.

Heat a dry frying pan well. Put the cake on it and bake under the lid until golden brown on each side.

How to serve Ossetian pies

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

Serve pies stacked and hot.