How to cook Ossetian pie at home

Ossetian pie rightfully occupies an honorable place in the recipe books of every hostess. Thanks to the refined filling and yeast dough, it turns out to be satisfying. It is served at the table as a snack or as an independent dish, it all depends on personal preferences. With a homemade Ossetian cake you can safely go on a visit. The recipe is passed from generation to generation, so it remains almost unchanged. To try the Caucasian dish, it is important to observe the technology of kneading dough.

Ossetian Pie: Features

1. The dish has a thousand-year history, which is why it is so appreciated by its adherents. Ossetian pie is baked in the shape of a triangle or circle.The diameter of the latter should not exceed 35 cm.
2. When serving pastry to the table, 3 pieces are laid out on each tray, regardless of the shape and filling. Traditionally, cheese and potatoes are added to the Ossetian pies, but the composition can be varied at will.
3. The cake, which is located on top, leans to the left. The eldest family member should see how much baking is on the platter. The number "3" symbolizes religion, in which the earth, God and the Sun are united.
4. When a person is escorted to a distant way, at the commemoration they spread not 3, but 2 or 4 cakes, it all depends on the number of guests.
5. As mentioned earlier, the main feature of the Ossetian pie is the proper preparation of the dough. It sets the tone for the final taste and texture. If you knead correctly, you will get a cake that literally melts in your mouth due to its delicate structure.
6. Ossetian pie is of a closed type, so the dough is placed above and below, the filling is placed in the middle. According to the traditional recipe, the dish retains its soft structure even after 12 hours after cooking (does not get stale).
7. To determine the skill of the hostess who has prepared the cake, just look at the density of the dough. The thinner it is, the clearer the professionalism of the cook.
8. The dish is considered to be nourishing and high-calorie. Two or three pieces will be enough to quench the most brutal appetite. For this reason, the Ossetian pies are not cooked in large quantities.
9. Due to the various options for the filling, which is very much in the pies, everyone can prepare a dish according to personal preferences. Dough and a double portion of the contents are important characteristics of Caucasian cuisine.
10. On the Internet there are a lot of recipes that include cheese with greens, beans, beets, cabbage, pumpkin. However, the most popular and traditional are potatoes with cheese, meat or pure cheese filling.
11. There are no particular difficulties in cooking Ossetian pies, but it is important to follow the step by step instructions. According to the traditions of the Caucasian people, the female half of the population is engaged in the creation of a culinary masterpiece, since men consider this kind of activity humiliating.

Stage number 1. Dough preparation

Properly cooked dough sets the tone for the whole dish, the mixture is kneaded with yeast, which is grown on a broth. In the end, the dough keeps its shape well, it turns out supple and soft.

If you prepare the basis of the following recipe, you can use it at any time. It is enough to put the dough in the refrigerator, then get it at the right time.

Opara:

• granulated sugar - 20 gr.
• wheat flour - 20 gr.
• dry yeast - 20 gr.
• Fat milk - 55 ml.

1. Sift flour, mix it with yeast and sugar. Preheat the milk on the stove or in the microwave. Dip your finger in the composition, the temperature of the mixture should be between warm and hot.
2. Pour milk over the flour in a thin stream, stir until the lumps disappear. Wrap a bowl with cling film, put in heat. The opara will be ready when the foam appears.

Dough:

• flour of the highest grade - 650 gr.
• whole milk - 130 ml.
• salt - 18 gr.
• butter - 40 g.
• kefir or yogurt - 265 ml.

1. Prepare a deep bowl for kneading dough. Pass the flour through a sieve, make a hole in the middle. Pour into the center foamed brew.
2. Chop the butter into cubes and melt to a liquid state.Stir in flour, pour in milk and kefir, add salt. Stir the contents with a spatula or with your hands, and place in a warm place to ripen.
3. After 1.5-2 hours, the dough will be ready for further manipulations. Remove the base from the bowl, roll in flour and give the composition plasticity.
4. After you crush the dough, start making pies. If the filling is ready, the products can be assembled. The next step is the most difficult, so it pays special attention.

Stage number 2. Forming and baking

1. Once again, crush the dough, divide it into 3-5 equal parts. Roll a smooth ball out of each section. It is difficult to judge about the size, it all depends on the baking sheet in which the cake is baked.
2. The ideal option is the ball, which is placed in two female palms. It is this size that makes it possible to achieve a diameter of about 30-35 cm.
3. Sprinkle the table, take the first ball, form a round flat base with your hands. Do not use a rolling pin. Stretch the dough gently, otherwise it will tear.
4. Put the stuffing on the circle. It is worth remembering forever that you can not save on internal components.It doesn't matter if you add potatoes, cheese, meat, greens or other ingredients. Saving equals bad taste, greed.
5. Put a lot of stuffing on. Roll the dough into a bun, while keeping an eye on the structure. The filling should be rolled inward and not burst out.
6. To properly manipulate, take the dough by the edges, glue the seam in the middle, then turn the contents into a bowl, not into a flat circle. Do not allow large amounts of dough to accumulate in one place.
7. Make sure the edges are well bonded to each other, otherwise the cake will turn out dry. Now, make a hole in the center, press the middle with your palms so that the edges are turned along the edges.
8. Spread the baking sheet with baking paper, move the cake to it with seams down. Smooth the surface with your fingers, smoothing the dough. Once again, check the shape of the cake, it should be round without breaks.
9. Make one hole in the center with your little finger or a knife, so the cake will not swell or tear. Lubricate the tip with butter to form a thick layer. Bake at 200 degrees for about a quarter of an hour.

Ossetian pie: types of toppings

As mentioned earlier, the filling for the Ossetian pie can be completely different. Dough perfectly harmonizes with pumpkin pulp, beans, meat, greens, potatoes, cheese, nuts and even berries / fruits. It is important to follow the rule that states that 1 part of the dough has 2 parts of the filling.

Ossetian cheese pie

1. The filling is considered to be the most popular of all available. Ossetians are very fond of cheese, so they add it to almost every dish. Cheese can be made from sheep, cow or goat milk, it all depends on personal preference.
2. You can use only one type or combine varieties with each other. The ideal option is considered to be stuffing based on homemade Ossetian product. If there is no possibility of buying, replace this ingredient with feta. The main thing - choose a cheese with high fat content and high salt concentration.
3. To make the raw material for the filling, rub 550-600 gr. cheese on a grater, add salt (optional). Put in the center of the test, then follow the instructions. To improve the taste, take several types of cheese, mixing them in the desired proportions.Alternatively, you can combine the Adyghe cheese with cheese.
4. Some housewives prefer to cook the filling with the addition of greens. In this case, the dairy product is combined with chopped dill, spinach, parsley or celery. The components are taken in equal quantities so that they harmonize, rather than outweigh the taste of each other.

Ossetian pie with potatoes and cheese

1. Often, the cheese is mixed with boiled grated beets, wild garlic, potatoes (crushed). The last option is the most preferred.
2. To prepare the filling, take 2 onions, 1.2 kg. potatoes, 0.5 kg. cheese with salt and high fat content. Peel and boil the potatoes, chop it into mashed potatoes. Grate cheese, mix with the first component.
3. Remove the peel from the onion, remove the top layer with the film. Pass the ingredient through a meat grinder, add to the previous weight. Stir the filling, place on the center of the dough and roll.

Ossetian Meat Pie

1. The main feature of meat pies is that the preparation of the filling should be carried out carefully. First, the ingredients are put on the dough hot.Secondly, meat is used fat and juicy. The last point is extremely important, as it often prevents the ball from rolling.
2. For the meat filling, the pulp of veal or lamb (tenderloin) is used. It should be washed and dried with paper towels. After that, the pulp is chopped into cubes and scrolled through a meat grinder several times.
3. If desired, you can add fresh dill or parsley (1 bunch), garlic cloves. Onions interfere by default, at 1 kg. Meat accounts for 3 heads of vegetables. After connecting the stuffing with other ingredients, the stuffing should be pepper and salt.
4. Fry the minced meat in a pan or wrap in the dough raw as you like. Gently close the edges and roll the ball, then form the sides and make a hole in the middle.

Ossetian Mushroom Pie

1. Since mushrooms digest long enough in the stomach, after eating the cake, satiety persists for 4-6 hours. The recipe does not present any particular difficulties, the type of mushrooms is chosen at the discretion of the hostess and her family members.
2. Peel and chop the onion, mince and add 3 cloves of garlic.Take a number of mushrooms so that it exceeds the onion indicator 2 times. Chop the mushrooms into thin strips, fry in a frying pan.
3. Add onions, salt, spices at the discretion, after roasting cool. Take a salty and fatty cheese, grate a large grater, combine with the previous components. Put on the base, roll into a ball.

Properly cooked Ossetian pie melts in your mouth. Follow the instructions for the test, choose the filling at its discretion. The most popular options is the addition of cheese and meat, you can combine one with another. Be sure to make a hole in the center so that the cake does not break when baking. Serve hot or cold.

Video: how to make Ossetian spinach pie