Fragrant Ossetian cakes with cheese and herbs is a dish that will not leave anyone indifferent. Only those who have never tried them can afford not to love these cakes. The main secret Ossetian cakes in that they are fried in a dry frying pan, without adding oil. The basis is kefir, which makes them very tender. You can cook Ossetian cakes with any filling, this recipe presents a variant with hard cheese. Also very delicious tortillas are obtained with cottage cheese and greens, or simply with several types of greens, for example, cilantro, dill and green onion. What is important, it is very easy to cope with the preparation of this dish, since the technology does not require a professional culinary skill - the main thing is to have a desire!
Headings:
Preparation time: 30 minutes
Time for preparing: 50 minutes
Total time: 1 hour 20 minutes
Exit: 10 pieces
Ingredients for Ossetian tortillas with cheese and herbs
- Flour - 2 cups
- Kefir - 1 glass
- Soda (quicklime) - 0.5 teaspoon
- Cheese - 200 g
- Dill - 60 g
- Garlic - 2 cloves
- Butter - to taste
- Ground pepper - to taste
- Salt - 2 pinches
A step-by-step recipe for making Ossetian cakes with cheese and herbs
So let's get started!
Pour kefir at room temperature, two pinches of salt and half a teaspoon of soda into a deep bowl. Mix well. We add flour. It is better to add flour in half a glass. kneading elastic dough. You can stop when the dough stops sticking to your hands. Dust it with a little flour and set it aside for now.
We twist the cheese through a meat grinder or three it on a coarse grater, whichever is more convenient for you.
Grate two cloves of garlic on a fine grater.
Finely chop the dill.
Now mix cheese, garlic and dill in one container and mix well. If desired, you can add a little ground pepper.
Now back to our test. We tear off a small piece and roll it out on a table sprinkled with flour. In the middle we put about one tablespoon of the filling and close the cake, moving its edges to the center, thus forming an uneven lump. Then we turn the “seams” down and try to roll out our cake as thin as possible, but do not tear it, because when frying, the cheese will melt and flow into the pan.
Cheese cakes are prepared in almost every country. Such pastry is a layer of dough with filling, which is baked in the oven or fried in a pan. Usually used to make dough. wheat flour premium. But sometimes they use corn, and rye, and rice flour. Additional ingredients are eggs, milk, water, dairy products, salt, sugar, yeast. Often butter or vegetable oil is mixed into the dough. Soft unsalted cheese is chosen for the filling, although any other variety will do. The cheese is rubbed, mixed with raw eggs, potatoes or other products. Frequently found recipes cheese cakes with meat ingredients, such as ham, boiled chicken or sausage. For getting piquant taste add various spices and spices, fresh herbs, garlic.
Small cakes are formed from the dough, the prepared filling is laid on top. The edges of the product are fastened and the cake is rolled out to get a thin cake. Bake in a dry frying pan or in the oven. Ready cakes are greased with oil. Baking is well suited as an accompaniment to hot dishes. Not bad to offer cakes with sour cream.
In Georgia, these cakes are called khachapuri and are made from unleavened curd cheese(Adyghe, cheese, suluguni) with an egg. However, many housewives add ham, garlic, herbs, mushrooms, and fish, making the taste of the cakes more varied. To prepare this dish, you can use ready-made puff pastry or even lavash. But real khachapuri is made from yeast dough stuffed only with cheese and eggs, other ingredients, including greens, are not added to the dish. From the indicated amount of ingredients, four cakes will be obtained, each will take about 350 g of cheese, so the dish will turn out to be very high-calorie. You can cook khachapuri in the oven.
Ingredients:
- Flour - 1 kg;
- Water - 500 ml;
- Cheese - 1400 g (ideally - Adyghe, Ossetian, Imeretian);
- Sugar - 1 tbsp;
- Egg - 2 pcs.;
- Dry yeast - 1 tablespoon;
- Butter - 150 g (50 g per dough);
- Salt - 1 tsp;
- Vegetable oil - 100 ml.
Cooking method:
- Pour warm water into a deep bowl, add sugar, yeast. Leave for 15 minutes until foam appears.
- Then add salt, melted butter (warm, not hot). Add flour, knead the dough. We leave for 60 minutes.
- Grate the cheese for the filling. Butter cut into cubes. We combine the ingredients, add two proteins, salt, mix well.
- We divide the dough into 4 parts, roll into balls, which we roll into cakes.
- We spread the filling in the center of the cake, collect the edges of the dough to the center (we get a bag), pinch. Gently roll out so that the filling is evenly distributed over a thin pie. Then turn the cake over with the seam down and roll it out again with a rolling pin.
- Fry the cakes in a pan with a thick bottom under a closed lid. Cook in a dry frying pan (medium heat). Fry each side of the tortilla for about 5 minutes.
- Lubricate ready-made khachapuri butter right on the plate. After the oil has been absorbed, the cakes can be served.
- If khachapuri is cooked in the oven, then the cakes are pre-lubricated with a mixture of yolks, water (3 tablespoons) and vegetable oil (2 tablespoons). Bake at 230 0 C for about 25 minutes.
Interesting from the network
Cheese pie is the most popular baking option in North Ossetia. Such a dish is a must on any holiday table in Alanya. Ossetian cheese can be replaced with unsalted cheese or Russian cheese. The given amount of ingredients is calculated for three cakes.
Ingredients:
- Flour - 6 tbsp. (and 1 s. for kneading);
- Yeast - 2 tablespoons;
- Milk - 3 tbsp.;
- Sugar - 2 tsp;
- Salt - 1 tsp;
- Vegetable oil - 1 tablespoon;
- Ossetian cheese - 1 kg;
- Butter - 100 g.
Cooking method:
- Pour the flour into a deep bowl, make a well in the center, pour in warm milk, add yeast, sugar, salt. kneading hard dough. Leave for 2 hours, when it comes up again, knead well, leave for half an hour.
- For the filling, grate or knead the cheese. If an insufficiently fatty variety is used, then add a couple of tablespoons of butter.
- We divide the dough into three parts. We roll each into cakes (thickness 1 cm).
- We evenly distribute the cheese filling over the surface of the cake, not reaching its edges by 1 cm.
- We collect the ends of the cake to the center, fasten tightly. Gently level the surface of the cake (you can use a rolling pin) until it takes the form of a cake 1.5 cm thick.
- Place the cake on a lightly greased baking sheet. Bake in the oven (200 0 C) for 15 minutes.
- Lubricate the surface of the finished cake with butter.
Very simple and amazing tasty dish. Delicate potato and cheese filling is in harmony with the airy kefir dough. You can choose any cheese, but it is better to give preference to soft unsalted varieties. To make the cakes tastier, add finely chopped parsley, dill, basil to the filling.
Ingredients:
- Flour - 5 tbsp.;
- Kefir - 500 ml;
- Salt - 1 tsp
- Cheese - 400 g;
- Potatoes - 4 pcs.;
- Garlic - 3 cloves;
- Black pepper, paprika.
- Butter.
Cooking method:
- Pour kefir into a separate bowl, add flour, salt. Knead soft dough. Roll into a ball, wrap in cling film, leave for half an hour.
- For the filling, grate the cheese. Mince the garlic.
- Boil the potatoes until tender, drain the liquid, mash, cool.
- We combine all the ingredients of the filling, add spices, mix well.
- Divide the dough into pieces, roll into balls.
- We roll each ball into a small cake, put the filling on top, fasten the edges.
- Carefully roll each blank into a thin cake with a thickness of 0.5 cm.
- Heat up the pan well. Fry the tortillas quickly until cooked in a dry frying pan.
- Lubricate the finished cakes with oil, put a slide on a dish. Serve hot with sour cream or as a tasty addition to lunch or dinner.
Now you know how to cook cheese cakes according to the recipe with a photo. Enjoy your meal!
Fragrant and delicious cakes with cheese are easy to prepare. There are a huge number of recipes for this pastry and each National cuisine offers an option. To make your dishes always successful, pay attention to the advice of experienced chefs who know how to cook tasty cheese cakes.
- Cakes should be baked on cast iron pan or a heavy bottomed pan.
- The flour must first be sifted so that the ingredient is saturated with oxygen, so the dough will turn out softer and more tender.
- Milk, kefir or water should be added to the dough slightly heated, warm, and butter should be softened.
- Grease the finished cakes with butter - so they will become more appetizing and soft.
- Unleavened dough after kneading must be left for half an hour to swell the gluten.
- In the filling, in addition to cheese, you can put finely chopped ham, sausage, greens, fried mushrooms, garlic, cottage cheese, boiled eggs, spices to taste.
- You can speed up the process of making cakes. To do this, take a ready-made puff pastry, roll it into cakes of the desired size and fill with cheese or any other filling.
Step-by-step recipes for cooking Ossetian pies in the oven with cheese: traditional with two types of cheese and greens, quick with one type of cheese, walibah with suluguni, sour cream and herbs, Mozzarella cheese, cheese and cottage cheese, cheese and milk
2018-02-01 Irina NaumovaGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
11 gr.
12 gr.
carbohydrates
21 gr.247 kcal.
Option 1: The classic recipe for Ossetian pies in the oven with cheese
Ossetian pie stuffed with cheese is called "Ualibakh". Delicious and tender pastry juicy stuffing in soft dough. Traditionally prepared for yeast dough in which eggs are not added. The dough is kneaded for various ingredients: water, milk, kefir or oil. Lubricated pies before baking with butter, not eggs. Cheese is taken necessarily pickled, for example, it can be: Ossetian, Armenian "Chanakh", suluguni, cheese or fetax. Traditionally, Ossetian pies are served as an addition to main courses, like bread.
Ingredients:
- five hundred grams of wheat flour;
- tea l salt;
- one hundred grams of draining butter for dough;
- fifty grams of draining oil for lubrication;
- three hundred grams of Adyghe cheese;
- four sprigs of dill;
- four sprigs of parsley;
- five grams of dry high-speed yeast;
- three hundred ml of kefir;
- three hundred grams of cheese;
- three sprigs of cilantro.
Step-by-step recipe for Ossetian pies in the oven with cheese
Sift flour into a large bowl, add dry yeast, salt and mix.
Melt the butter, mix it with kefir and pour into a container with flour, salt and yeast.
In this case, you need to knead the dough. It should be pleasantly soft and almost runny.
Cover with a clean kitchen towel and leave in a warm, draft-free place for two hours.
During the specified time, the dough will rise, acquire greater elasticity, become more porous and airy.
It must be pulled out of the container, kneaded a little with your hands and divided into three identical parts.
As mentioned above, pickled cheese is taken for real Ossetian pies. Ossetian is often used in Ossetia, but it is difficult to find it in other regions. It can be replaced, for example, with feta cheese and Adyghe cheese. If you take suluguni, then the filling will turn out to be more viscous. The main thing is to focus on the salinity of the cheese. If it is very salty, it can be soaked in milk for a few hours.
Grind in a blender or on a grater or by hand.
Now from each part of the dough we form a cake, and in the middle of the filling. Moreover, it should be the same as the dough, or even a little more.
We collect the edges of the dough up, fasten them so that the filling is not visible. Now make a small indentation in the middle with your hands, and then gently knead the portion into a cake. First do it with your hands, then you can help yourself with a rolling pin. The main thing is to act carefully so as not to tear the tender dough.
Poke a small hole in the middle to allow steam to escape during baking.
Preheat the oven to 250 C and cook for about seven minutes. Ossetian pies prepare quickly. Line a baking sheet or pan with parchment paper.
Important: before baking, the pies are not smeared with an egg.
Since the pies are baked one at a time, after removing from the oven, each is smeared with butter.
Pies are stacked one on top of the other. The finished cake is cut into four parts.
Note: traditionally Ossetian pies are prepared in the amount of three. Four or any even number is reserved for mourning events.
Option 2: A quick recipe for Ossetian pies in the oven with cheese
To simplify and speed up the process of making Ossetian pies, you can use a dough mixer and a bread machine to raise the dough. By the way, you can simplify the formation of the pie: the dough for one pie is divided into two parts, the bottom is obtained from one, then the filling is placed and closed with a second piece of dough. It remains only to fasten the edges and bake. This method is also relevant for those who cannot knead the tortilla with the filling without tearing it. We will still put an egg in the composition of this test.
Ingredients:
- one and a half cups of wheat flour;
- half a stack of milk;
- one table l draining oil for dough;
- one and a half teaspoons of dry yeast;
- chicken egg;
- a pinch of salt;
- a third of a teaspoon of sugar;
- four hundred grams of Adyghe cheese;
- two tablespoons of kefir for one portion of the filling;
- several sprigs of dill;
- one tbsp drain oil for serving.
How to quickly cook Ossetian pies in the oven with cheese
Traditionally, eggs are not added to the dough for Ossetian pies. But many housewives are used to making dough with eggs, so we offer this option.
Pour milk into a bowl, put a piece of butter. Break the egg into another bowl, add salt to it and mix.
We combine the sifted flour with sugar and yeast, pour in the egg and milk mass - stir in the mixer.
At first, the dough turns out to be liquid, don't let that bother you.
Let's grease our hands vegetable oil and start kneading the dough without adding more flour. It will be soft and sticky.
If you have a mixer - use it.
We clean the place in a warm place for 1.5-2 hours.
You can also use a bread maker for proofing and kneading.
We rub the cheese on a coarse grater. Adyghe cheese not very salty, so the filling can be additionally salted at your discretion.
Add chopped dill and stir. Also, a small amount of kefir is added to the filling to make it more juicy.
The dough that we kneaded is enough for two Ossetian pies. Therefore, we divide it into two parts at once.
Dust a work surface with flour, place the dough on top and flatten with your hands. We fill it with half of the prepared filling.
Note: For real Ossetian pies, the filling should be as much as the dough itself.
We fasten the edges of the cake first in the form of a knot, and then crush it again into a large cake - our future pie.
Place on a baking sheet lined with parchment, seam side down. We make a small hole and bake at 250 C for ten minutes.
The finished pie is generously smeared with butter and served to guests.
Option 3: Ossetian pies in the oven with Suluguni cheese, sour cream and herbs
In this version, the filling will consist of one type of cheese, sour cream and herbs. We knead the dough on water with dry yeast without eggs, as is done by real Ossetian housewives.
Ingredients:
- a quarter liter of warm water;
- one tbsp dry yeast;
- thirty ml grow oils;
- a quarter of a teaspoon of salt;
- five hundred grams of flour.
For filling:
- seven hundred grams of suluguni;
- a stack of fat sour cream;
- table l flour;
- a mixture of cilantro and parsley;
- two tbsp drain oil for greasing pies.
Step by step recipe
Pour dry yeast into a large bowl, pour warm water. Stir until completely dissolved.
Sprinkle salt, pour oil, mix. Flour is added in small batches, while the dough is kneaded.
Cover the resulting bun with a towel or film, put it in a warm place for an hour.
Ready dough divided into six servings. From each we form balls.
Sprinkle the work surface with flour, distribute it and lay out the balls. Cover with cling film and leave for another twenty minutes.
In another bowl, mix sour cream and coarsely grated cheese. Salt a little, add flour and stir.
Add chopped greens, mix the filling again.
We immediately heat the oven to 250 C, the Ossetian pie is traditionally baked in a very hot oven for a short amount of time.
Stretch each ball of dough into a cake, put a sixth of the entire filling in each. It will be more convenient to make a ball from the filling and put it in the middle of the cake.
Make a knot by tightly gluing the edges. You can help yourself with a rolling pin and gently flatten the knot into a cake.
Put baking paper on a baking sheet or form or grease the first pie with butter.
Make an indentation in the center with your knuckles.
Bake the first pie for five to seven minutes. Lubricate the finished Ossetian pie immediately with butter.
Now prepare the rest of the pies. After oiling, stack on top of each other.
As a result, we get six mouth-watering walibakhs.
Option 4: Ossetian pies in the oven with Mozzarella cheese, cheese and cottage cheese
Cottage cheese is also put in the Ossetian walib, it complements well cheese filling. Now we will put mozzarella, cheese and cottage cheese along with herbs.
Ingredients:
- three hundred grams of wheat flour;
- two hundred ml of warm water;
- four tablespoons of olive oil;
- tea l dry yeast;
- half a teaspoon of salt;
- one and a half teaspoons of sugar.
For filling:
- one hundred grams of mozzarella;
- one hundred and fifty grams of cheese;
- one hundred grams of cottage cheese;
- half a bunch of parsley;
- half a bunch of green onions;
- drain oil for greasing pies.
How to cook
Pour warm water into a large container, add yeast, salt and sugar - stir well.
Sprinkle the flour in a thin stream and knead the dough with the addition of olive oil.
It turns out a soft and elastic dough. We send it to a warm place for half an hour.
Grate the mozzarella, mash the cheese with a fork along with the cottage cheese. Mix everything together with chopped herbs.
Salt to taste.
From the prepared dough, we form three identical balls. We do the same with the filling.
We make cakes from dough balls, fill with stuffing, collect the edges and fasten. Turn the knot over with the seam down, flatten it with your hands into a cake, and then stretch it or roll it into a pie with a rolling pin. The thickness should not exceed a centimeter.
Let's make two more pies.
Now the pies are baked in turn in the oven at 200 C for seven minutes.
Each is lubricated with plenty of butter. The cakes are stacked on top of each other.
Option 5: Ossetian pies in the oven with cheese and milk
Now the filling will consist of one type of pickled cheese and milk. Also, if the cheese is salty, it is traditionally soaked in milk.
Ingredients:
- five hundred grams of any cheese to choose from (Suluguni, fetax, cheese, vats);
- one hundred ml of milk.
For test:
- five hundred grams of flour;
- three hundred and fifty ml of water;
- six grams of dry yeast;
- tea l sugar;
- half a teaspoon of salt;
- one and a half table l grows oils;
- fifty gr plums of oil.
Step by step recipe
Traditionally, the cheese is soaked for three to four hours in milk to remove the salt. You can shorten this time a bit. If your cheese is not as salty, you can skip this step.
Add yeast, salt and sugar to the sifted flour. Stir and fill with warm water. Again, mix everything until smooth, together with odorless vegetable oil.
Knead the dough and leave for an hour in a warm place.
Divide the dough into two balls and leave them for ten minutes.
Knead the cheese, pour milk and divide into two parts.
From each portion of the dough, form a cake with your hands. We put a ball of filling in it and fasten the edges in the form of a knot.
Turn over and crush with your hands, and then roll out with a rolling pin into a pie. Do this carefully so that there are no gaps in the dough.
In the same way we make the second cake.
The temperature in the oven should be maximum, from 250 C. Pies are baked from five to seven minutes until a ruddy color is formed.
While they are hot, grease with butter and serve.
Delicious and fragrant Ossetian pies - best recipes cooking.
Ossetian cheese pie
The main products of Ossetian cuisine are meat and Ossetian cheese. And the most respected dishes are pies. The filling of pies is potatoes, pumpkin, cabbage, wild garlic, beet tops, meat, cheese.
On major national and family holidays, three pies are served on the table. And next to them are three ribs from a sacrificial animal. It is a symbol of the three elements - earth, water and 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 is 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 in a store or pharmacy.
Sour cream or even yogurt at room temperature is poured into slightly warm milk and pepsin is dripped. If it is in tablets, the tablets are crushed first.
For an hour or two, the dishes are placed in a warm place. A curd is formed. They cut it into pieces and wait for it to settle. The mixture is slightly heated. Clots are chosen with a large wooden spoon, the rest is through cotton fabric. Spread the cheese on a cloth in a colander, put on a wire rack over the basin. On the 5th day, the cheese will ripen.
Cheese whey also comes into play. Cheese whey dough is very tasty. There are a lot of fillings in Ossetian pies, and the pie itself is thin. Thick dough is a bad hostess.
In order to cook 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 cook three Ossetian cheese pies:
1. Sift flour. Pour milk, kefir or whey (room temperature) into it. Add yeast, salt, sugar. Knead a soft dough.
2. Mash the cheese. If it is non-greasy, add butter to it. You can add greens.
3. Divide the dough into three parts. Roll each thick. It will be fine later. Put quite a lot of filling on each cake. Do not reach the edge by three centimeters. Gently stretch the edges of the cake. Gather the edges to make a circle. And now with your hands form a cake 1.5 cm thick. That's thin for you! Remember the good hostess?
4. Make a small hole in the middle of each pie.
5. Bake pies on a greased baking sheet. First - at the lower level, then - at the top at 200 ° C until golden brown.
6. Grease the finished pies with plenty of butter.
Ossetian pies are served in stacks of three. (Sun, earth, water). Each pie is cut into 8 pieces.
Enjoy your meal!
Ossetian chicken pie
What you need to cook 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 (leg) - 800 g
Ossetian cheese - 300 g
mushrooms - 100 g
onion - 3 pcs.
carrots - 1 pc.
cilantro - 1 bunch
thyme - 1 bunch
half a red hot pepper
black pepper - 6 peas
salt to taste
How to cook Ossetian chicken pie:
1. Put yeast, sugar and some flour into warm milk or water. As soon as the dough 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 the onion, carrot, hot peppers and peppercorns. You, of course, then put the broth into the soup. But leave a few spoonfuls. You will add them to the cake for juiciness.
3. Separate the meat from the bones and chop finely.
4. Fry onions with mushrooms. Add them to the chicken. Put greens, cheese and 2-3 tablespoons of broth. Check for salt, mix well.
5. Divide the dough into three parts. Make thick cakes. Put a third of the filling on each. Gather the edges of the cakes into a circle. Pinch. Now start kneading each ball from the middle to the edges to make a thin cake. Make a hole on it or cut the dough with a beautiful ornament.
6. Bake pies on a floured or oiled baking sheet. Bake for 10 minutes on the lower rack. Another 10 are average. Oven temperature - 200 ° C.
7. Grease the finished pies generously 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 does not only dishonor himself. The whole family and the closest namesakes are disgraced.
If the enemy (blood lover) came to the house and managed to say “I am your guest”, the law of hospitality fully applies to him. Protecting the guest from the encroachments of his enemies is part of the concept of hospitality.
The name of the highlander, distinguished by special hospitality, becomes known far beyond the borders of his village.
And, of course, the guest will be treated to Ossetian pies. By the way, only women bake pies. Putting your hands in the dough is a humiliation for a man.
Pies are baked with a variety of fillings. One of the toppings is cabbage with cheese.
In order to bake Ossetian pies with cabbage, you will need:
Flour - 4 cups
dry yeast - 1 tsp
sugar - 1 tsp
milk - 1 glass
vegetable oil - 5 tbsp.
cabbage - 900 g
Ossetian cheese - 600 g
butter (preferably melted) - for greasing the pies and put the melted butter on the table - dip the pies
salt to taste
How to bake Ossetian pies with cabbage:
1. In a small amount of warm water, dilute the yeast with sugar. Add a handful of flour, stir well, wait until the bubbles come out. Add more warm water to 1 cup. Sift the flour with a slide. Pour the yeast and warm milk into the hole in the middle. The dough should be soft and pliable, so add a little more warm water if necessary. Knead the dough with vegetable oiled hands. Cover with a towel and set aside in a warm place to rise.
2. Finely chop the cabbage, stew it in a frying pan without a lid for 10 minutes. Stir. Add some water and cover the cabbage with a lid. Simmer until the cabbage is soft.
3. Grate the cheese or just shred it with your hands.
4. Combine cheese and cabbage. If necessary, salt.
5. Divide both the filling and the dough into three parts. Roll out the dough a little. Put the stuffing in the middle. Gather the edges into a circle and pinch 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. And for beauty, and so that steam comes out.
8. Place the greased baking tray with the pies first on the lower rack of the oven at 220°C. In 10 minutes. you can pour a spoon into the cut - another of the meat broth and raise the baking sheet to an average level. Another 10 minutes - and the cake is ready. Landmark - "blush".
It is good for baking Ossetian pies to have three identical pans or molds. Then you crush the pies in shape.
9. Grease the finished pies generously with ghee. Ossetian pies are eaten with hands, dipped in melted butter.
Enjoy your meal!
Ossetian pie with mushrooms
Previously, the dough for pies was prepared on whey from under Ossetian cheese. Now many housewives make dough in milk with kefir. Yes, and there was no yeast before.
So what? How many recipes do you know that have not changed over time? Every housewife makes some flavoring additives. Classics are classics, and creativity is creativity. (Sometimes the presence, and more often the absence of any food in the refrigerator, greatly contributes to creativity.)
In order to cook Ossetian pie with mushrooms, 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 ghee
How to cook Ossetian mushroom pie:
1. Knead the dough. To do this, dilute the yeast in warm milk, add sugar and a handful of flour. When the dough bubbles, pour in kefir at room temperature, beat in the egg. Pour the flour and hands, greased with vegetable oil, knead the dough. Cover the dough and put in a warm place to rise. As it fits, punch down 1-2 times.
2. Boil mushrooms, cool. Cut and fry with onion in vegetable oil.
3. Mix the mushrooms with the cheese.
4. Divide the dough and minced meat into three parts. Knead each piece of dough a little, put the filling in the middle. Carefully gather the edges of the dough to make a ball, pinch the edges.
5. Gently knead the ball from the middle to the edge to make a rather thin cake out of it. You need to stretch the cake very carefully. The dough is about to break. If you bake in the form, equalize in shape. Grease a mold or baking sheet with butter or dust with flour. Make a hole at the top.
Of course, you can make a cake in a more familiar way by dividing each piece of dough into two unequal parts. More under the bottom cake, thinner - under the top. Place the bottom tortilla on the pan, making sure to grab the edges. Minced meat on top, then - the top cake. Roll it out with a rolling pin directly on the pan and cut around the edges. Pinch figuratively.
6. Bake pies at 200°C first for 10 minutes. at the lower level of the plate, then another 10 - at the middle level.
7. Grease the pies with butter. Who likes ghee - ghee. Don't forget: Ossetian pies are eaten with hands. And they cut three together into seven parts.
Bon appetit!
Ossetian pie with potatoes
In order to cook Ossetian potato pie, you will need:
Flour - 500 g
curdled milk or kefir - 250 ml
dry yeast - 1.5 tsp
sugar - 1 tsp
vegetable oil - 1.5 tbsp.
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. Put yeast, sugar, yogurt or kefir (room temperature) into the sifted flour. Stir it all with some of the flour and let it ferment a little. Then add vegetable oil, salt and knead the dough. Hands should also be lubricated with vegetable oil so that the dough does not stick to your hands. Cover the dough with a towel, set aside. dough, like minced meat, you can also beat on the table, oiled. Both the dough and minced meat become denser, but lighter.
2. Peel, boil and crush potatoes.
3. Add cottage cheese and shredded cheese. Sprinkle with chopped dill. Salt. Mix everything well.
4. Divide the dough into three parts. Roll out each piece thinly. Put in the filling. Gather the edges of the cake and pinch in the middle. And now, from the middle to the edges, form a rather thin cake. Make a hole in the cake or cut a pattern.
5. Bake pies on a greased or floured baking sheet at 200 ° C. Bake for 10 minutes first. at the lower level, then 10 more at the middle level.
6. Grease the finished pie generously with melted butter. Cut three pies together into seven pieces.
Do not forget - Ossetian pies are eaten with hands, dipping them in melted butter.
Enjoy your meal!
Ossetian meat pie
In Ossetian cuisine, special respect is given to cheese and meat. The meat is mostly boiled. It was cooked in large pieces or even a whole carcass. Well, barbecue, of course. The meat was not marinated for barbecue. Ossetians (Alans) eat pork. (They are Christians, not Muslims. True, there is also a Muslim minority in Ossetia). Seasoning for meat garlic Sause or wild garlic on sour cream or broth.
In our time, Ossetians have preserved a lot of their table customs. The guest must be served three pies. Yes and on festive table pies are served in threes. The number three symbolizes the sun, earth and water.
But the Alans brought a lot to the culture. For example, earlier they did not put fried meat (onions, carrots, tomatoes) in the soup. Yes, and pies, the pride of the Ossetian people, used to be fresh, on water or on whey from cheese. Now yeast, milk, kefir, margarine, eggs are added to pies.
In order to cook 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
meat broth- half a glass
butter for greasing 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. Dissolve the yeast in warm milk with a teaspoon of sugar. The dough should rise, bubble up. Add sour cream, kefir, egg, salt to the dough. Make sure food is at room temperature. Gradually add flour, knead the dough. Lubricate your hands with vegetable oil. Put the dough under a towel for an hour - come up.
Dry yeast is easier. Sift flour with a slide, pour in warm milk, sour cream. Beat the egg. And add yeast. Next - kneading, and under the towel.
2. According to the rules, it is better to chop the meat finely. But through a meat grinder - not bad. Onions and garlic are also there, it is better after meat - it is easier to wash the meat grinder.
3. Add peppers, salt and a few tablespoons of broth to the minced meat. Mix well. It is also better to put it in the refrigerator so that the minced meat is infused.
4. Punch down the dough 1-2 times and divide it into three parts. (Remember - three pies - sun, earth, water?) Turn each part with your hands into a thin cake. Put minced meat on each cake. Better than a slide. Pinch the edges of the cake into the middle - a bunch. Now gently knead the cake from the center to the edges so that you get a flat and fairly thin cake. There must be holes in the cake. Make a pattern with a knife.
There is one more option. In this case, the dough is divided into 6 parts. We roll out three cakes thinner, three - thicker.
Those that are thicker, put on a greased round form. Yes, so that the cake and the edges of the form close. We put minced meat on the cake. Let's level it. And on top - a rolled thinner cake. Just make nice cuts on it first. Now with a rolling pin we press the cake to the minced meat and the edges of the mold. Excess - cut off. Curly pinch the edges.
5. Grease a baking sheet with oil or dust with flour. Preheat the oven to 200°C. Place the pies on a baking sheet and bake on the bottom rack first. In 10 minutes. move them to a higher level. Bake another seven minutes. Before you put it on a higher level (better, on medium), pour 2-3 tablespoons of broth into the cake.
6. Grease the finished pies generously with melted butter.
When serving, the pies are cut into seven pieces. They are not cut one at a time, but stacked one on top of the other. Pies are eaten only with hands, dipped in melted butter.
You can serve hot pepper sauce with kefir and garlic.
Enjoy your meal!
Ossetian pies on kefir
Insanely delicious, fragrant Ossetian cakes! A great alternative to regular bread. They are prepared in the simplest way and quite quickly.
It should be noted that they go well with soups, vegetable stew etc. However, just with tea, as a quick snack, they will perfectly satisfy your hunger and delight you with an interesting and unusual taste!
By the way, it should be noted that 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 smeared with butter and stacked like pancakes. And for the holidays, an exclusively odd number of such pies is prepared, on the days of mourning, on the contrary, an even number.
But in everyday life, Ossetians most often make only three pies, 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 preparation of Ossetian cakes, since according to original recipe real Ossetian cheese is used for their preparation. In this case, we will replace it with our favorite cheese. Believe me, the pies will turn out just as tasty and fragrant!
To prepare them, we need the following ingredients:
For 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 filling:
Potatoes - 5 pcs.
cheese - 600 g
butter
How to cook Ossetian pies on kefir:
1. First, let's prepare the dough. To do this, sift the flour, then divide it into two halves. And we mix the first one with yeast, kefir and sugar. Mix everything well, cover with a towel on top and leave for 1 hour.
2. After that, add the remaining flour, vegetable oil, water and an 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 sit for another 30 minutes.
3. And now we are preparing the filling. Peel the potatoes and boil them until tender (do not add salt). After that, crush it into a puree. We cut the cheese into small pieces, and then grind it in a blender. Add cheese to still warm mashed potatoes and mix thoroughly (it is the cheese that will give salt to this filling).
4. Now knead each ball of dough with your hands into small circles. In the center of each circle we lay out 1/3 of the filling, and then we collect it again into a ball. We knead the balls with the filling into sufficiently large and flat discs with our hands. Then we make a puncture in the center of each.
5. Next, preheat the oven to 180 ° C. We spread a sheet of parchment on a baking sheet, and one pie on it. Now bake each cake for about 20 minutes.
After the pies are ready, grease them with butter and spread one on top of the other. Serve warm.
Bon Appetit everyone!
Ossetian pie with spinach
Ossetian pie is a fairly popular treat today, which is distinguished by its spicy and very unusual taste. There are a large number of types of them (it all depends on the chosen filling). However, we suggest you cook one of the most interesting options - Ossetian spinach pie, which is baked with the addition of green onions and cheese.
True, to be honest, 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, this pie deserves its attention!
By the way, according to tradition, Ossetians bake a certain number of pies on certain days (usually 3 cakes).
To prepare it, we need:
For test:
Milk - 400 ml
dry yeast - 30 g
sugar - 50 g
salt
vegetable oil - 50 g
For filling:
Spinach - 400-500 g
pickled cheese (brynza, Adyghe) - 300 g
green onion (pepper)
dill
savory
butter
How to cook Ossetian spinach pie:
1. First, let's prepare plastic dough for our future Ossetian pie. So, for this we heat up a little milk, and then dissolve the yeast, salt and sugar in it. After we have mixed everything well (until the sugar is homogeneous and completely dissolved), we pour in the flour, which must be sifted before that. Do not worry if your dough is not dense enough (then, when cutting, you can add more flour).
2. Next, put the bowl of dough in some warm place, without fail covering it with a towel, and forget about it for several hours. When the dough rises, mix it again and pour in the vegetable oil, then leave for another half hour.
3. While the dough is rising, in the meantime we will prepare the filling for our pie. To do this, take the spinach (do not be afraid that there are so many, it will then decrease in volume during the cooking process) and rinse it thoroughly under running water (and also select all the bad leaves).
Since the spinach itself is quite juicy, when we put it in the filling raw, we can get a wet pie as a result. Therefore, even before cooking, it should be boiled for 3-4 minutes, then squeezed well and chopped with a knife. Or you can just cut it and stew it in a frying pan without a lid (adding vegetable oil). So, excess moisture will be melted, and spinach will cool down in volume.
4. Now we knead our cheese (this, by the way, can be feta, cheese, Adyghe or real Ossetian cheese, which is generally ideal), and then mix it with the cooled spinach. After finely chop a few green onion feathers, a couple of sprigs of dill and a sprig of savory. Add all these greens to the spinach with cheese and mix well (if desired, add a little salt to the filling).
5. We cut the finished dough into three equal parts (remember that Ossetians have public holidays It is customary to bake pies in their odd number). Next, we take one part and first make a ball out of it, and then turn it into a cake. We spread the filling in the center of this cake with a large slide. We bring the edge of the cake to the center, lift the edges of the dough with the other hand, collecting them in the middle, and give the future cake the appearance of a bag. Having carefully fastened the ends of the dough on top, we begin to give the cake the shape of a round cake.
Please note: so that the cake as a result turns out to be thin enough and does not tear at the same time, the cake can be immediately transferred to a frying pan lightly sprinkled with flour. And already here finally give it the appropriate size (which is equal to the diameter of the pan).
6. Now we carefully make a small hole in the center of the pie (so that steam comes out) and put it on a baking sheet covered with parchment. We send the cake to the oven preheated 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).
Lubricate ready pie melted butter and bake two more such cakes. Then, as is customary among Ossetians, we spread the pies smeared with butter one on top of the other. Serve them hot.
Bon Appetit everyone!
Ossetian pie with apples
Ossetians are preparing their traditional pies With various fillings and almost every day, because for them it is everyday traditional food. However, on holidays they also take pride of place on the table. Three pies on a platter symbolize the Earth, the Sun and God. The guests begin to eat with the pie, but initially they read a prayer of thanksgiving. Having prepared an Ossetian pie, you will join the ancient Alanian culture and feel all the subtleties of the traditional Ossetian cuisine.
Apple pie is one of the most popular and favorite. To some, they resemble the taste of childhood, to some they just like them, and for vegetarians and fasting people, this is the only dish that they can eat during a diet or strict fast.
To make Ossetian apple pie, you will need:
For 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.
flour
yeast - 20 g
salt - to taste
vanillin - to taste
For filling:
Apples - 1.2 kg
sugar - 100-150 g
How to cook Ossetian pie with apples:
1. We use wheat flour of the first or highest grade, sift it and knead the dough in hot baked milk (it is desirable that the milk temperature is about 70-80 degrees) so that lumps do not form. Then we whisk everything to get a homogeneous mass. Now let the dough cool down to a temperature of 30-35 degrees.
2. In the meantime, we breed 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 it into the dough, add softened butter, a few egg yolks mixed with sugar, alcohol, vanillin, salt. Knead soft dough. Cover with a damp kitchen towel to keep warm.
4. When the dough has increased in volume by 2-3 times, we crush it and cover it again with a towel. Again we wait until the dough rises, 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 let the dough come up again and cut it into the necessary parts.
5. After that, 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. Put the filling on our cake (chopped apples with sugar, or you can replace this filling apple jam(600 grams)) and level with a knife.
7. We cover the form with a second rolled cake and cut off the excess dough.
8. The top can be decorated as desired with various dough figures. After that, put the cake in a warm place and let it rise to the edges of the form.
9. Bake the cake in the oven over medium heat until done. We define the readiness of the pie as follows: we pierce the dough with a match, if there are no lumps of dough left on it, then the pie is ready.
Enjoy your meal!
Ossetian pie with pumpkin
For centuries, the people of Ossetia have been preparing their traditional Ossetian pies with various fillings. Previously, such culinary products prepared exclusively from unleavened dough(without yeast). A real Ossetian pie is considered to be a pie with a thin layer of dough and a plentiful, but not leaking, filling.
There are dozens of varieties of this dish. In their pure form, they are prepared from Ossetian cheese (real Ossetian pies are made exclusively from it), it is these pies that are prayerful. Also cooked with various fillings, in which cheese is present as a component, pies with cabbage, potatoes, onions, beet leaves.
They also bake pies with pumpkin, bean filling, with meat, with high-quality animal fat. The dough is being kneaded different recipes, but classic version 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:
sunflower oil
butter
For sprinkling:
How to cook Ossetian pumpkin pie:
1. Cooking the 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 Adyghe or Suluguni cheese) and frosted butter rub on a coarse grater. Mix everything thoroughly, salt and pepper.
3. When the dough increases in volume by 2-3 times, we crush it and cover it again with a towel. Again, wait until the dough rises, and repeat the procedure. So we repeat 2 or 3 times. In the last such procedure, without using flour, we grease our hands with melted butter. Then let the dough come up again and cut it into 4 parts. Roll them out to a thickness of 1 centimeter. Put the filling in the middle of each cake. We connect the ends of the cake and turn it over with the seam down. Give the cake a round shape.
4. We cover the baking dishes with parchment paper, grease with sunflower oil and sprinkle with flour. We put the pies in the molds with the seam down, make a few holes on top, which will allow the steam to come out of the pie. We cover the forms with a towel and leave for 20-30 minutes so that the pies come up.
5. We heat the oven to 180 degrees, place the molds with pies and bake for half an hour.
6. Lubricate the finished hot pies with butter.
Enjoy your meal!
Ossetian pie with cottage cheese
Usually Ossetian pies are round in shape with a diameter of 30-35 centimeters. Baking such pies is not particularly difficult, but some experience and skill are still needed. The pie should be with a thin layer of dough, plentiful and juicy filling, which should not leak out.
There are many varieties of Ossetian pies, today I suggest you bake such a pie with cottage cheese. Our filling is cottage cheese with herbs. Greens will add a characteristic pleasant aroma to the cottage cheese, it is not necessary to put it, but it is 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 cottage cheese pie does not allow you to roll it out much, but only to slam the cake with the filling. To avoid tearing the dough and so that the filling does not seep out, you can prepare a festive version of the Ossetian pie. In this case, the filling is laid out on the bottom cake, thicker, and on top it is covered with a thinner cake, with holes.
Holes in the Ossetian pie must be required, at least one in the center, it can be made with a finger or cut with a knife. It is necessary for steam to escape, otherwise the cake will swell and look like a hollow ball, and the dough will be dry. Next, the edges of both cakes are pinched, and the cake is baked.
I have made pies both ways.
To cook Ossetian cottage cheese pie, you will need:
For test:
Dry yeast - 1 tsp
milk - 1 tbsp.
granulated sugar - 1 tsp
salt - 1 tsp
flour - 2 tbsp.
sunflower oil - 3 tbsp.
butter - 100 g
For filling:
Curd - 600 g
parsley - 25 g
dill - 25 g
egg - 1 pc.
salt
ground black pepper
How to cook Ossetian pie with cottage cheese:
1. Cooking the dough. Dissolve yeast 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 warm for 1-2 hours until it doubles in size.
2. Put the dough on a table sprinkled with flour. We form a ball from the dough. Roll out the ball into a thick cake.
3. Cooking the filling. We cut the greens. Grind the cottage cheese, add the egg, finely chopped greens, salt and pepper. Mix thoroughly.
4. Spread the filling on a rolled cake. We connect the ends of the cake and turn it over with the seam down. Give the cake a round shape.
5. Lubricate the baking sheet with oil and put the cake on it, knead it until it becomes thin.
6. We make a hole in the center of the cake so that steam comes out. Bake the cake in an oven preheated to 180 degrees for 15-20 minutes.
7. Lubricate the finished hot pie 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 dishes for which the wonderful Ossetian cuisine, are pies. Ruddy pastry with a variety of fillings does not leave anyone indifferent! If initially Ossetian pies were prepared only from unleavened dough, then in our time on the culinary pages you can see many recipes for making treats from yeast-based dough. And by experimenting with different fillings, you can present this dish in a new way every time.
So, today we will cook an Ossetian pie in a slow cooker.
To cook Ossetian pie in a slow cooker, you will need:
For test:
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 filling:
Suluguni cheese - 200 g
How to cook Ossetian pie in a slow cooker:
1. Warm the milk, pour it into a small bowl, add sugar and salt there, mix well. When the sugar and salt crystals are completely dissolved, put in a bowl with a mixture of yeast and stir thoroughly so that no lumps remain. Gradually add part of the flour (previously sifted) to the milk-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 microwave oven, then cool.
3. Kefir (can be replaced with curdled milk), sour cream and egg mixed in a separate container. Leave the mixture for a while room temperature or warm it up a little, since by the time it is connected with the dough, all these components should be warm.
4. Mix the resulting mixture with dough, gradually add the remaining flour, knead a soft, elastic dough.
5. Place the finished 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, grate the suluguni cheese, add a little salt, mix.
7. Put the dough on a floured work surface and roll it into a cake according to the diameter of the multicooker bowl. Put the filling on top of the dough. Gently pinch the edges of the dough to form a ball. Lightly flatten the pastry with the filling to flatten the pie. To prevent the dough from tearing under the influence of hot temperature, a small hole should be made in the middle of the pie.
8. Put the cake into 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 a beep, announcing the end of cooking, remove the Ossetian pie from the bowl, transfer to a dish, generously grease with 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 turn out even tastier and more aromatic if you add finely chopped parsley, cilantro, dill to the filling.
Enjoy your meal!
Ossetian pies - a master class.
We will need:
For test:
0.5 l. water or milk
1 egg
2 tsp yeast,
vegetable oil,
flour, salt, sugar.
For filling:
Here it all depends on what kind of pies you are going to make (today we are making potatofjin, waalibah, kabuskajin)
kartofgin(200 gr. potatoes, 150 gr. cheese),
walibah(350 gr. cheese),
I>cabuscajin (300-350 gr. stewed cabbage).
Kneading regular yeast dough
Many put the dough first - I don’t like it at all and I never put it.
We heat the milk to a lukewarm state, add a little sugar (purely for yeast), well, our yeast. Let stand for a while (the yeast should dissolve completely). Next, salt to taste, beat in an egg, add 150 grams of vegetable oil, and flour (how much dough will take - somewhere around 600 grams, maybe less). lubricate again with vegetable oil and leave to approach
To make the dough fit faster, I put the pan in a bowl of hot water.
An hour will pass and your dough has risen
Change it up a little and let it fit again.
As a result, you will get a test of about 1100 gr. This is just for 3 pies.
While the dough is rising prepare the filling.
A little about cheese.
Cheese is needed at home (in Ossetia it is called "Ossetian", in Saratov, it makes no sense to look for it, naturally, but then I found homemade cheese, which is called "brynza" here. Cheese should not be salty, well, or very slightly salty (you can always agree to salt it with salt).
Kartofgin.
Cook potatoes, cool and scroll through a meat grinder with cheese. If necessary, we add salt. There should be a pleasant salty taste (oversalting is not tasty).
Ualibakh.
Cheese through a meat grinder and also taste for salt (to taste).
Kabuskajin.
Stew cabbage in the most ordinary way, salt and pepper it. The pepper should feel good. Those who like it spicier can add a little finely chopped capsicum.
As my mother told me, for one pie we need the same amount of dough and filling (it turns out 350 g of dough and 350 g of filling).
Sprinkle the table with flour. Divide the dough into 3 parts and let it part a little.
Slightly crushed our dough balls and put the filling.
Carefully gather the dough around the filling into a bag. We pinch well and leave to stand for a while
Then gently press with fingers starting from the middle and towards the edges forming a thin circle. We do everything carefully so that the dough does not tear (if the dough breaks, it means that the distance was bad).
We shift carefully to a baking sheet and make a hole in the middle of the pie. Well, let's put it in the oven. the temperature in the oven is about 200*C.
The cake bakes very quickly. As soon as our cake begins to brown, we take it out and grease it with butter.
These are the pies I got
Cabuscajin
Kartofjin
Ualibach
Author VIPmama
