Autumn does not please us with fine days. But why do we need torrential rain when the house is warm, cozy and the smell of a freshly baked Ossetian pie filled with soft cheese and fragrant herbs spreads.
Step-by-step recipe for Ossetian pie with cheese and herbs
Ingredients
For test:
- flour - 300 g;
- water - 100 ml;
- milk - 100 ml;
- dry yeast - 1 tsp;
- sugar - 1 tsp;
- butter- 30 g + a small piece for greasing the finished pie;
- salt - to taste.
For filling:
- Adyghe cheese - 300 g;
- green onion - 1 large bunch;
- parsley - 1 medium bunch;
- melted butter - 1.5 tbsp. l.;
- sour cream - 50 g;
- salt - to taste.
Cooking time: 1 hour 50 minutes;
number of servings: 6-8;
cuisine: Caucasian.
Cooking
1. In any convenient bowl, mix 100 ml of water and 100 ml of milk. Add dry yeast and sugar (1 tsp each), mix. 
Many are more accustomed to putting the dough on fresh yeast. For this recipe you need 10 g.
2. Add 300 g of flour, mix well. 
3. Melt butter (30 g) in a microwave or in a water bath. 
4. Add to the dough and mix thoroughly. 
I usually knead by hand, so you feel the consistency and you can’t go wrong with the amount of flour, it turns out elastic and soft dough. But it is not forbidden to use a mixer if you want to save time.
5. If necessary, add flour. Then we roll ready dough into a ball. Cover the top of the bowl with cling film or a towel and put in a warm place for 1 hour. Meanwhile, prepare the filling for the pie. 
6. Finely cut green onion feathers and parsley with a knife. However, it is not necessary to grind much. Love more, please. 
7. Put cheese (300 g) in a bowl and knead well with a fork. 
The original recipe for cheese requires 200 g, but in my opinion, this was not enough, so I did not skimp and took all 300.
For the filling, you can take homemade cheese from cow or goat milk. To the greens - add your favorite herbs - cilantro, dill, a little basil. And in the summer season - take beet leaves. Well, this juicy and appetizing mass will be complemented by a mixture of peppers.
8. Add chopped greens, 1.5 tbsp. l. ghee and 50 g of sour cream. We mix everything well. 
9. Put the risen dough on the board or immediately into the form in which we will bake the cake. With palms, knead it into a cake with a thickness of about 7-10 mm. Put all the stuffing on top. 
10. We wrap the edges of the dough to the middle. 
11. We connect them and begin to level, distributing the filling from the middle to the edges, pressing down slightly so that the dough becomes thinner and a round cake is obtained. 
12. In the middle we make a small hole for steam to escape. 
13. We heat the oven to 200 degrees and set the cake to bake for 15-20 minutes. 
14. We take out the finished cake and immediately grease it with a piece of butter. It is better to serve it hot, so it is even tastier. Bon appetit! 
Recipes of Caucasian cuisine began to study recently. And here I was one of the first to try the Ossetian pie, with us it is tucked into both cheeks. I plan to try many more dishes. I will definitely share my recipes and experiences with you.
In the meantime, share in the comments what dishes national cuisine you love to cook the most.
Simple and delicious recipes pies
How to cook Ossetian pie with cheese and herbs or with cheese and potatoes. recipes for dough and fillings for Ossetian pies.
3 h
210 kcal
5/5 (2)
For Ossetians, a pie is a sacred component of any table: everyday, funeral or festive. There should always be three pies on a festive or ordinary table, and only two on a funeral. Each pie has its own filling, name and meaning. Pies symbolize the sun, earth and the Almighty, and according to another version, they represent God's trinity. The preparation of pies also has its own traditions and customs.
Usually they are made in a round shape with a diameter of about 40 cm, but triangular cakes are also found. Only women prepare pies, and each brings something special to her pie. Used for pies yeast dough mixed with milk or ordinary water. There are also recipes with fermented milk, kefir or sour cream. For cheese pie, ideally, is taken Ossetian cheese. But they turn out no worse with ordinary cheese, suluguni, feta and similar cheeses. For the Ossetian pie with herbs, tops of beets, wild garlic or green onion. Suitable for this and the usual fresh parsley with dill. They also prepare pies with meat, potatoes, pumpkin, mushrooms, beans or sweet stuffing. The amount of filling should be equal to the amount of dough, which is rolled out very thinly, and the filling is evenly distributed inside the pie. Moreover, all this is done only by hand, which the first time for many, including me, does not always work out.
I was introduced to such pies by a friend who lived in the Caucasus for several years and almost perfectly mastered the technique of their preparation. I will try to explain to you in great detail how to do this using the example of recipes with which we bake Ossetian pie with cheese and herbs or cheese and potatoes.
Let's start with Potato Gin, a cheese and potato pie.
Ossetian pie with cheese and potatoes, milk recipe
The preparation of the pie consists of several steps: dough is made, the dough is kneaded and the filling is prepared. The list of ingredients in the recipe is for one pie.
Kitchenware: cup, saucepan, dough container, pusher, grater, baking sheet.
Dough for dough
Required:
- a pinch of salt;
- milk 100 ml;
- sugar 1 tsp with a hill.
- Pour warm milk into a cup or other small container and stir salt, yeast and sugar in it.
- We put for 15-20 minutes to wander in a warm place.
- After this time, you should get a slightly foamy mass, which we will use for the test.
Ossetian pie dough
Required:
- flour ~ 350 g;
- milk 150 ml;
- vegetable oil 50 ml.
Cheese-potato filling
Required:
- milk 50 ml;
- cheese (I have suluguni) 200 g;
- potatoes 2 pcs.
Making and preparing a pie
Required:
- butter.
Ossetian pie with cheese and potatoes - video
The video shows detailed preparation similar Ossetian potato pie:
The next pie can be made with regular greens or spinach. If you wish, you can bake Tsakharajin with beet tops, Davonjin with wild garlic or Kadyndzjin with green onions according to this recipe.
Ossetian pie with cheese and herbs
Kefir will be used in the pie dough. Instead, you can take whey by stirring a tablespoon of sour cream in it or make dough on yogurt.
The recipe is for one pie.
General list of products for the pie
- flour ~ 350 g;
- yeast 1 tsp dry or 25 g live;
- a pinch of salt;
- sugar 1 tsp with a slide;
- kefir with any fat content 150 ml;
- butter;
- cheese (I have suluguni) 200 g;
- any fresh herbs 200 g;
- vegetable oil 50 ml.
Kitchenware: cup, containers for dough and toppings, grater, baking sheet.
Time for preparing: three hours, three o'clock.
Serving Yield: 6–8.
Dough for dough
Required:
- yeast 1 tsp dry or 25 g live;
- a pinch of salt;
- sugar 1 tsp with a slide;
- water 100 ml.
This pie recipe will appeal to everyone who loves Georgian cuisine. Appetizing, fragrant and incredibly tasty!
This Adyghe cheese pie recipe is perfect for those who love Georgian cuisine.
Appetizing, fragrant and incredibly tasty pie with Adyghe cheese we will please your family, and it is also perfect for meeting guests. Let's cook!
How to cook Ossetian pie with Adyghe cheese
Ingredients:
flour (spelt) - 1.5 cups;
cottage cheese (5%) - 250 gr;
butter - 150 gr;
sugar - 1 tsp Sahara;
soda - 1/4 tsp;
salt - 1/4 tsp ;
Adyghe cheese - 200 gr;
hard cheese - 100 gr;
sour cream - 2 tbsp. l.;
flour (spelt) - 1 tbsp;
greens - to taste
How to cook:
First you need to melt the butter, add soda, sugar, salt to it and mix well.
Now add cottage cheese, flour and knead the dough. The dough must be divided into 2 parts.
Adyghe cheese is cut into small cubes and rubbed on a coarse grater. Now you need to add sour cream, flour, finely chopped greens and then mix well.
Put the stuffing in a baking dish. Roll out the second part of the dough and cover the top of the pie. Now the edges of the cake need to be carefully pinched.
On top of the cake you need to prick with a fork, and put it in a preheated oven to 200 degrees Celsius. Bake for 30 minutes.
This wonderful cake is best served cold.
Bon appetit. Cooking with love! .
If you have any questions on this topic, ask them to specialists and readers of our project
P.S. And remember, just by changing your consumption, we are changing the world together! © econet
All Caucasian peoples are widely used for baking. Ossetian pies, Adjarian khachapuri and Abkhazian achashi have long gained well-deserved popularity all over the world. And today we want to tell you how to cook a delicious Adyghe cheese pie that your guests and family members will like.
Layer cake in a slow cooker
The rich taste of the filling, crispy crust and unforgettable aroma of this pastry are guaranteed to win the hearts of your loved ones. Layered cake with Adyghe cheese is prepared very simply and looks great on holiday table. Read the recipe below:
- Lavash sheets stack on top of each other.
- Grate 250 grams of hard and 150 grams of Adyghe cheese. Mix it with chopped herbs, one chicken egg, two tablespoons of sour cream and spices to taste.
- Place half of the filling in the center of the top sheet and fold over the edges - you should end up with a circle that fits the bowl of your slow cooker.
- After that, spread the rest of the filling in a thick layer on top of the pie and again fold the edges towards the center so that there are no holes on the surface.
- Turn on the appliance and put a few small pieces of butter on the bottom of the bowl. Then place the pie seam side down and set to Bake for 20 minutes.
Put the finished pastries on a plate, cut into portions and serve on the table with tea or as an addition to vegetable salad.
with Adyghe cheese
This pastry is perfect for welcoming guests. In addition, you can easily prepare it for breakfast or evening tea. How to cook quick pie with Adyghe cheese? Read the delicious recipe here:
- Mix 125 grams of room temperature salted butter with half a glass of sour cream.
- Add two cups of sifted flour and a teaspoon of mustard powder to the products.
- Knead a dense dough, gather it into a ball, wrap it in cling film and refrigerate for a quarter of an hour.
- Grate 300 grams of Adyghe cheese and 50 grams of cheese.
- Cover the springform with parchment.
- Remove the dough from the refrigerator, separate two-thirds and roll it out so that you can cover the bottom of the mold and the sides.
- Place the layer in the mold and pierce it in several places with a fork.
- Lay out the filling, sprinkle it with French herbs and walk along the surface with a rolling pin.
- Close the pie with the remaining dough and pinch the edges. You can also pierce the top of the pie with a fork to prevent bubbles from forming.
Bake a delicious cheese pie for 40 minutes, then cut it into portions and serve.
Adjarian khachapuri
We offer you the option of preparing this delicious dish at home. To bake a pie with Adyghe cheese, follow our instructions:
- Knead the dough from 300 grams of flour, five grams of yeast, 90 grams of vegetable oil and a pinch of sugar. Put it in a warm place and wait until it rises.
- Divide the dough into balls the size of a medium apple.
- Flatten the blanks with your hands, put them on a baking sheet and wrap the edges, giving the shape of boats.
- Crush Adygei cheese (300 grams) with your hands and fill the pies.
- Preheat the oven to 180 degrees and place a baking sheet with blanks in it. Cook them for ten minutes.
- When the dough is browned, you need to get the boats, break the eggs and put them directly on the surface of the pies.
Place the cake in the oven for another seven minutes. After that, Adjarian khachapuri will be ready, and they can be served at the table.
Achma lazy
If you are waiting for guests, and there is absolutely no time for preparation, then our recipe will help you out. Here you can read how to make a pie with Adyghe cheese and herbs:
- Whisk six eggs with 700 ml of milk, salt, chopped dill and parsley.
- Add 500 grams of grated Adyghe cheese to the mixture.
- Put a sheet of pita bread on a baking sheet and grease it with the filling, then put another sheet on top of it and repeat the operation. You should get only seven layers, and on top there should be pita bread. Don't forget to leave some filling for greasing.
- Cook achma in a preheated oven for half an hour, and ten minutes before it is ready, you need to grease its surface with the remnants of the cheese-egg mixture.
When the cake has cooled down a bit, it needs to be cut and served.
Khachapuri homemade
Each housewife makes these pies in her own way, changing and supplementing classic recipe. Today we want to invite you to cook a real Caucasian pie with Adyghe cheese in your kitchen. Read the recipe here:
- Prepare the dough from 250 ml of milk, a teaspoon of yeast, two tablespoons of sugar, three cups of wheat flour, chicken egg, salt and pepper to taste.
- When the dough is ready, roll it out, grease it with oil and roll it into a roll. After that, the workpiece should be twisted into a bundle and left alone for half an hour.
- For the filling, finely chop the greens and mix it with 180 grams of cottage cheese. Add here one protein, 300 grams of Adyghe cheese and 100 grams of suluguni.
- Divide the dough into equal parts and roll out the cakes. Put the filling in the center of the first piece, and connect the edges in the center. Gently roll out the pie with a rolling pin. Do the same with the rest of the products.
Put khachapuri on a baking sheet and put it in a preheated oven for a quarter of an hour. Grease the finished pies with butter and serve immediately.
Pie with eggplant and Adyghe cheese
Your loved ones will certainly appreciate the combination of the taste of baked vegetables and soft cheese. You can cook pastries according to the following recipe:
- Cut the eggplant in half, sprinkle with salt and sugar, drizzle olive oil, wrap in foil and send to bake in the oven. Send fresh tomatoes there.
- Sift 300 grams of flour, mix it with a chicken egg, four tablespoons of vegetable oil and a little salt.
- Knead the crumbly dough with your hands, and then transfer it to a form covered with parchment. Carefully form the bottom and sides of the future pie.
- Slice thinly for the filling. bell pepper and grate 300 grams of Adyghe cheese.
- Combine cheese with chicken egg, milk, sour cream, mustard, salt, herbs and garlic. The filling should be thick enough.
- Remove the skin from eggplants and tomatoes, mix the pulp and put it on the dough.
- Next, carefully lay out the filling and decorate the surface of the cake with fresh pepper.
Send the form to the oven for 40 minutes. Ready-made pastries are very tasty in cold and hot form.
Pie with Adyghe cheese and tomatoes
Another original recipe useful for meeting guests:
- Mix 250 grams grated cheese, four spoons of spicy tomato sauce and one yolk.
- Roll out the puff pastry thin enough and place on a parchment-lined baking sheet.
- Brush the surface of the pastry with the cheese filling, leaving the edges intact.
- Cut the tomatoes into thin circles, lay them close tightly to each other, salt and pepper.
Bake the treat until cooked through for about ten minutes. After that, the cake should be cooled, cut and served to guests.
Conclusion
Layer cake with cheese (Adyghe) - very tasty and hearty meal. Cook it for your family for the holidays and weekdays. We are sure that they will be grateful to you and will ask for more more than once.
Today we are preparing Ossetian cheese pies in a simple and available prescription. Delicate yeast dough and lots and lots cheese filling- it's just a fabulous pastry for the whole family. I don’t pretend to be authentic (and I’m not even going to), so I’m sharing the recipe, the result of which is approved and liked by my family.
It seems that there is no point in delving into the history of Ossetian pies - today anyone can find the necessary information on the Internet. From myself, I can only say that it is unrealistic to find original Ossetian cheese here, so I chose my own optimal combination for the filling - Adyghe cheese and suluguni.
We serve ruddy, hearty, fragrant and very tasty Ossetian pies with cheese hot. By the way, in finished form, such pastries tolerate freezing perfectly: cut what you didn’t have time to eat in portions, wrap it in cling film (put it in a bag) and put it in the freezer. When you decide to enjoy, just warm up the required amount in microwave oven or hot oven.
Ingredients:
Yeast dough:
(500 grams) (180 milliliters) (160 milliliters) (50 grams) (1.5 tablespoons) (1 teaspoon) (1 teaspoon)
Filling:
Lubrication:
Cooking step by step with photos:
Let's make the yeast dough first. It can be kneaded on the work surface (kitchen table) or in a large bowl - it's more convenient. Sift (preferably twice) wheat flour premium. Thanks to this, the flour will not only loosen and be saturated with oxygen, but also possible debris will leave. You may need a little less or more flour - it depends on its quality (in particular moisture content). That is why I would advise you not to use all the flour at once, but to take 450 grams for a start - then you will be guided by the consistency of the dough.
To the flour, add 1 teaspoon without a slide (this is 3 grams) of fast-acting yeast, 1.5 tablespoons of sugar and 1 teaspoon of fine salt without a slide. Mix everything thoroughly with a fork, whisk or hand so that all dry ingredients are evenly distributed throughout the mixture. About yeast: it is not necessary to take high-speed ones - just dry (also 3 grams) or pressed (you need 3 times more, that is, 9 grams) are perfect. Such yeast is not immediately mixed with wheat flour, and activate in advance in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm half a glass of water with sugar and dissolve the yeast in it.
We make a well in the flour mixture and pour 180 milliliters of warm (not hot, but pleasantly warm) milk and 160 milliliters of drinking water into it. Mix everything with your hand or a spoon so that the flour is moistened.
When you get such flour lumps, you can introduce soft butter (50 grams). We start kneading the dough with our hands or with the help of a dough mixer (bread machine).
Kneading yeast dough for Ossetian pies should be intense and rather long - at least 10 minutes. The result is a smooth, homogeneous dough that sticks to the hands a little. In the process of kneading, adjust the amount of wheat flour - it takes exactly 500 grams for me. We roll the dough into a ball and leave it in a bowl, which is preferably lightly greased with refined vegetable oil(to prevent the dough from sticking). We send the gingerbread man to the heat for 2 hours, while after about 1 hour of fermentation, you need to do a light punch and re-rounding. Where better than dough wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not wind up and become crusty. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand there. Then you don’t need to close the bowl with anything, as the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and Ossetian pies will not work.
While the dough is fermenting, you need to prepare the filling for Ossetian pies. To do this, simply grind suluguni (500 grams) and Adyghe cheese (400 grams) on a fine grater. Gently mix both types of cheese. By the way, you can choose other proportions for yourself - for example, more suluguni and less Adyghe. It is important that a total of 900 grams of filling is obtained.
Since we will have 3 Ossetian pies, we divide the filling into 3 equal parts (300 grams each). We make such rather dense balls from cheese chips and leave the filling on the table in anticipation of the molding of the blanks.
After the second fermentation, the yeast dough should rise even more. By the way, I want to talk a little about the fermentation time of yeast dough and the proofing of the blanks. I hope you understand that this is a relative term. What does it mean? Well, for example, the recipe says that the dough should be allowed to rest for 1 hour. You understand that 1 hour is the time that it took the author of this recipe. +/- 10-15 minutes is a perfectly acceptable deviation, the whole time of yeast dough fermentation depends on many factors. Freshness (and as a result activity) of yeast, quality of flour, room temperature, amount of dough - all this affects the fermentation and proofing time. Therefore, never strictly follow these recommendations - you must feel the dough, understand what it needs, and then you will cook it purely intuitively.
I advise you to sprinkle the work surface with wheat flour (this additional amount is not included in the list). necessary ingredients), since the dough is quite sticky. We divide the dough into three equal parts (300 grams each), each of which is rounded, rolling into a neat ball. We cover the blanks with cling film or a light towel (so that the surface of the dough does not wind) and leave at room temperature rest for 10 minutes. During this time, the gluten will relax and the dough will become more pliable, it will be better to stretch.
