Prepare Ossetian cheese pies with herbs. How to cook Ossetian pie with cheese and herbs. Video: Quick Ossetian pie with cheese and herbs

Ossetian cheese pie is a popular and famous pastry all over the world. People in the east are very hospitable and every owner of the house considers it his duty to welcome and feed his dear guest only the best, tasty and satisfying food available in the house. Moreover, the dishes on the table are real culinary masterpieces with excellent taste and aroma. Ossetian pies are like that.
Among Ossetian pies, the leading place is pie with cheese. In the east, yeast pie is prepared with salted young cheeses, then the baked goods smell aromatic and melt in the mouth. This dish is a must on any table.
Having a certain set of products, every housewife can quickly and easily prepare a delicious cheese pie. You can use feta cheese or any pickled cheese as a cheese filling. The most common dough used is yeast. A simple recipe for Ossetian cheese pie contains the following products: cheese, yeast, water, flour and salt. Sometimes an egg is added to the yeast dough. And instead of water they use milk. Write down how to prepare Ossetian pie with cheese from yeast dough.

What products will you need:

for dough: dry yeast - 2 teaspoons;
sugar - 2 teaspoons;
salt - 2 teaspoons;
milk - 2 glasses;
butter - for greasing baked goods;
vegetable oil - 2 tbsp. spoons;
flour - 400-500 grams;
for filling: cheese - 300 grams (cheese cheese, Adyghe cheese);
greens - 100 grams (onion, parsley).

How to cook Ossetian cheese pie at home:

Preparing yeast dough for Ossetian pie
In a separate bowl, mix warm milk, add sugar, yeast, and a little salt. Mix the resulting mixture thoroughly. Pour flour into a bowl and knead into a loose yeast dough.
At the end, add a little vegetable oil so that the dough does not stick to your hands and put it in a warm place. Wait a little for it to increase in size.

Filling for Ossetian pie
You can grind the cheese on a grater, with your hands or with a knife, as convenient. Wash the greens, chop them finely and mix with cheese.

We bake a delicious Ossetian pie
Divide the dough into three parts. In the future it will be three pies. Each part needs to be slightly rolled out with a rolling pin. Divide the filling into three parts and form each into a ball. Place the cheese filling into the rolled out piece of dough. Bring the edges together and seal so that the filling is inside. Turn the resulting ball over with the filling inside, seam side down. Flatten the dough slightly into a flat cake, slightly stretching it to the desired size. Do the same with the other two parts. Place the cheese pies on a baking sheet and place in the oven for 15 minutes at 200 degrees.

The finished delicious Ossetian cheese pie can be greased with butter and served. Every guest will love this dish, because the taste and aroma of delicious traditional Ossetian pastries cannot be forgotten.

Cooking Ossetian pies: tasty and easy in a slow cooker!

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

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

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

Having greased your hands with vegetable oil so that the dough sticks to them less and, overcoming the desire to mix in more and more flour, you can knead a sticky soft dough. It’s easier to entrust this task to household appliances: a bread machine or a blender with a kneading function.

Place the dough to rise in a warm, draft-free place, protected from drying out. If it was kneaded in a bread machine, then it is usually left there on the “yeast dough” mode, which lasts about 1.5 hours, but usually when using dry quick-rising yeast, one hour is enough.

If you have a multicooker with a “yogurt” mode or with a “multi-cook” function, which allows you to set the temperature to 30-40 degrees, then use it. The bread maker itself will stir the dough once in the second half of the rising time, and in other cases you will need to knead the dough once and let it rise again.

When the dough is almost ready, start filling, i.e. in this recipe – raw. The cheese needs to be grated, most often this is done through a grater with large meshes.

Simply grated cheese is a popular filling option. Be aware of the amount of salt. Please note that feta cheese, suluguni and chanakh are usually quite salty, but Adyghe cheese is not.

Any herbs to taste can be added to the grated cheese: dill, parsley, etc. I took dill.

Another filling option is to add eggs, milk or kefir to the grated cheese, after which the filling needs to be kneaded a little. I added kefir.

Let's start shaping the pies. Divide the resulting amount of dough into two portions, i.e. for two pies. The dough is sticky, so the work surface of the table or board needs to be well floured.

Stretch a portion of the dough by hand, not with a rolling pin, into a round cake and place a portion of the filling on it.

Gather the free edges without filling into the center, sprinkle with flour and gently press with your palms, giving the workpiece a flat shape.

Turn the workpiece over and continue pressing it with light movements of your palms until it becomes about two to three cm thick. The most important thing is that the filling does not come out somewhere! Try to do this within a minute and immediately put it in the oven, because the cheese filling (from soft types of cheese) tends to get wet and the workpiece may simply stick to the table...

Then transfer the workpiece to a heated baking sheet, frying pan or suitable form, greased with butter. There are different options for laying out Ossetian pies for baking: seam up or seam down.

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

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

The recommended baking mode is as follows: in an oven preheated to 220 degrees, first for about ten minutes on the bottom shelf and then for about another ten minutes on the top shelf. Ideally, when a pie is moved to the top shelf, the next one is placed on the bottom. Although, it’s not bad to bake it just on the middle shelf of the oven.

Grease the finished hot Ossetian pie generously with melted butter.

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

Simple and delicious pie recipes

How to cook Ossetian pie with cheese and herbs or with cheese and potatoes. recipes for dough and filling for Ossetian pies.

3 hours

210 kcal

5/5 (2)

For Ossetians, pie is a sacred component of any table: everyday, funeral or festive. There should always be three pies on a festive or ordinary table, but only two on a funeral table. 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. Making pies also has its own traditions and customs.

They are usually made in a round shape with a diameter of about 40 cm, but triangular cakes are also found. Only women make pies, and each one brings something special to her pie. For pies, yeast dough is used, mixed with milk or plain water. There are also recipes with fermented milk, kefir or sour cream. For cheese pie, ideally, Ossetian cheese is used. But they turn out just as well with regular feta cheese, suluguni, feta and similar cheeses. For an Ossetian pie with herbs, beet tops, wild garlic or green onions are placed in the cheese. Ordinary fresh parsley with dill is also suitable for this. Pies are also prepared with meat, potatoes, pumpkin, mushrooms, beans, or with sweet filling. The amount of filling should be equal to the amount of dough, which is rolled out very thin, and the filling is evenly distributed inside the pie. Moreover, all this is done only by hand, which many people, including me, do not always succeed the first time.

I was introduced to such pies by a friend who lived in the Caucasus for several years and almost perfectly mastered the technique of making them. I will try to explain to you in great detail how to do this using the example of recipes with which we will bake Ossetian pie with cheese and herbs or cheese and potatoes.
Let's start with Kartofgin, a pie with cheese and potatoes.

Ossetian pie with cheese and potatoes, recipe with milk

Preparing the pie consists of several steps: the 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, pan, dough container, masher, grater, baking tray.

Dough dough

Required:

pinch of salt;

milk 100 ml;
sugar 1 tsp with a slide.

Pour warm milk into a cup or other small container and stir salt, yeast and sugar in it.
Let it ferment for 15–20 minutes in a warm place.
After this time, you should get a slightly foamy mass, which we will use for the test.

Dough for Ossetian pie

Required:

flour ~ 350 g;
milk 150 ml;
vegetable oil 50 ml.

Cheese and potato filling

Required:

milk 50 ml;
cheese (I used suluguni) 200 g;
potatoes 2 pcs.

Making and preparing the pie

Required:

butter.

We collect the dough into a ball. We do the same with the filling. Both balls should be approximately the same size.
Sprinkle the table with flour and place a ball of dough.
Knead it until it is thin into a flat cake, and put a potato-cheese ball in its middle.
With both hands, lift the edges of the dough and envelop the filling with it, connecting the dough at the top, being careful not to make the seam too thick.
Sprinkle a baking sheet with flour and transfer the bun to it, seam side down.
Using your hands, flatten the ball again into the shape of a flat cake, kneading the dough and filling from the middle to the edges.
The result is a uniform layer approximately 2 cm thick.
In the middle of the cake, spread the dough a little and make a hole through which steam will escape.
Place the baking sheet in an oven preheated to 200° for 20 minutes.
Generously coat the hot pie with a piece of butter.

Ossetian pie with cheese and potatoes - video

The video shows a detailed preparation of a similar Ossetian potato pie:

The next pie can be made with regular greens or spinach. If you wish, you can use this recipe to bake Tsaharajin with beet tops, Davonjin with wild garlic or Kadyndzjin with green onions.

Ossetian pie with cheese and herbs

Kefir will be used in the pie dough. Instead, you can take whey, stir a tablespoon of sour cream in it, or prepare the dough with yogurt.
The recipe is for one pie.

General list of ingredients for the pie

flour ~ 350 g;
yeast 1 tsp. dry or 25 g live;
pinch of salt;
sugar 1 tsp with a slide;

butter;
cheese (I used suluguni) 200 g;
any fresh herbs 200 g;
vegetable oil 50 ml.

Kitchenware: cup, containers for dough and filling, grater, baking sheet.
Cooking time: three hours, three o'clock.
Portions yield: 6–8.

Dough dough

Required:

yeast 1 tsp. dry or 25 g live;
pinch of salt;

sugar 1 tsp with a slide;
water 100 ml.

Kefir dough for Ossetian pie

Required:

flour ~ 350 g;
kefir with any fat content 150 ml;
vegetable oil 50 ml.

Cheese filling with herbs

Required:

cheese (I used suluguni) 200 g;
any fresh herbs 200 g.

Making and preparing the pie

Required:

butter.

Lightly flour the surface of the table and place the dough on it, gathering it into a ball shape.
Using your fingers, flatten it into a flat cake, and place a ball of filling in the center of it.
Lift the dough with both hands from bottom to top, envelop the filling and loosely seal the edges.
Place the dough with the filling, seam side down, onto a floured baking sheet.
Using your hands, flatten it into a flat cake, distributing the filling under the dough, trying not to damage it. The cake should be about 2 cm thick.

Delicious Ossetian pies are an iconic dish of Ossetian cuisine. These delicious golden pies are present in both everyday and holiday menus. Ossetian pies are prepared with various fillings, and today I will talk about one of the options - a pie filled with cheese or the Ossetian pie Ualibakh (Olibakh).

Preparing an Ossetian pie with cheese is not difficult, but in order for the resulting pie to be as amazingly tasty and soft as that of the Ossetian housewives, you need to follow some subtleties and rules, which I propose to try to understand today. Shall we begin?!

Prepare the ingredients according to the list. To prepare Ossetian cheese pie, yeast dough and Ossetian cheese are traditionally used.If necessary, Ossetian cheese can replace feta cheese, feta or suluguni. I had cheese.

If the cheese is very salty, cut it into large pieces and soak it in water or milk for a while, this will help remove excess salt.

Dissolve salt and sugar in warm milk. Add the yeast and let the mixture sit for 10-15 minutes to activate the yeast.

In a bowl, combine the milk-yeast mixture, a little flour and vegetable oil. Gradually adding flour, knead a soft pliable dough.

Cover the dough with cling film or a towel and place in a warm corner of the kitchen for 15-25 minutes to allow the dough to rise. If you really want to speed up this process, you can place the container with the dough in a water bath - the dough will rise faster.

In the meantime, you can prepare the filling - crumble or grate the cheese. If the cheese is watery, it is better to squeeze out the excess liquid first. Based on this recipe, adding various greens, beet leaves, cabbage, beans, pumpkin to the cheese, you can prepare many other versions of the pie.

Divide the risen dough into 2 parts, since from the specified amount of ingredients we will get 2 pies.

Place a portion of the dough on a floured work surface and, gradually kneading the dough with your palms, sticking your fingertips into it, give it the shape of a circle with a diameter of about 30 centimeters.

I cheated and used a round wooden board, which served both as a work surface and as a guide for the shape and size of the cake. By abandoning the rolling pin, you will maintain the airy structure of the dough, and therefore, the dough will remain tender and soft in the finished pie.

Place the filling in the center of the dough ball. There should be a lot of filling.

Remember what size the ball of dough was before you “rolled” it out, and take approximately the same amount of filling. If you are cooking strictly according to the recipe, use exactly half of the filling.

Moving gradually in a circle, pinch and pinch the edges of the dough together, as if wrapping the filling in a thin ball of dough. Skillful Ossetian housewives can shape the pie in such a way that the dough in it is thin and uniform on all sides.

Unfortunately, at first I was unable to achieve the same result, and in the finished pie, more fluffy areas slipped through at the junctions of the dough. True, this did not affect the amazing taste of the pie. While looking for a solution to this problem, I came across advice - just cut off the excess dough. I tried it, but I still wasn’t happy with the result – it could be better. I still assume that perfect evenness of the dough will come with practice.

Turn the pie over and, gently kneading it with your palms, smooth it over the surface of the table, giving the pie the shape of a round thin cake.

Holding the pie gently with both hands, transfer the pie to a baking tray. Make a small hole in the center to allow steam to escape. Place the pie in an oven preheated to 250 degrees and bake for 10–12 minutes.

The time can be adjusted slightly based on the characteristics of your oven. My miniature electric oven, despite all the tricks, stubbornly over-browns my pies.

Grease the surface of the finished pie with butter.

Ossetian cheese pie is ready!

This pie is equally good as a snack, or instead of bread, and even goes well with a cup of sweet tea. Try it!

In hot Ossetia, pie is not just an ordinary everyday lunch. This is a whole layer of culture, a tribute to traditions, into which all the skill and love of the hostess are invested. Ossetian pie is a symbol of the Sun, and therefore goodness. By treating guests to such a dish, the hosts give light, warmth and, of course, delight with the unique taste of home-baked goods. Do you want to plunge into the atmosphere of the marvelous Caucasus, as well as feed your loved ones a hearty and tasty meal? Then read how to cook Ossetian pies with cheese and herbs at home!

What are Ossetian pies?

Ossetian pie is the traditional and most popular dish of Ossetia. It is a round unleavened flatbread with a rich filling, which is served both to guests on holidays and placed on the table in a family setting. Golden brown crust, thin dough with a delicate texture, generous and juicy filling, rich aroma of baked goods and cheese, love put into the dish - this is what a real Ossetian pie is.

This delicacy is, of course, tasty, but those who are watching their figure should not get carried away with it - it contains a high carbohydrate content. However, one piece of this pastry a day will not harm your figure too much, and sometimes you need to please yourself.

Types of Ossetian pies

Our Caucasian friends have a rich imagination for fillings. It’s easier to say what filling these pies don’t have than to list them all. Standard cheese, bright pumpkin, hearty meat, light cabbage...

We have already talked about the secrets of creating one of these pies in the article. If you want to prepare a hearty lunch with potatoes, sweet for the Russian soul, then go to this recipe. If you are planning to make a lighter and more colorful treat, then read on for instructions on how to prepare an Ossetian pie with cheese and herbs!

Ossetian pies with cheese and herbs

Ossetian pie with cheese and herbs is one of the most common types of Caucasian traditional pies, which is called Tsakharadzhin in the language of the peoples of Ossetia.

This is one of the most fragrant and vibrant versions of the Ossetian pies recipe, and at the same time one of the simplest. It is very easy to prepare it yourself, so if guests are already on the doorstep and there is nothing to treat them with, you can whip up an Ossetian pie with cheese and herbs, surprising everyone with your culinary skills.

Recipe for Ossetian pie with cheese and herbs

It's time to begin the actual process of preparing our pies. We will carry out the preparation in three stages:

Prepare the dough;
Making the filling;
Shape the flatbread and bake it.

Dough for Ossetian pie

The dough for Ossetian pie with any filling is distinguished by its blandness. But there is no need to perceive this as something bad and equate “bland” with “tasteless”. In this case, it's more of a "simple" thing. After all, the dough for Ossetian pies is made only from flour, water, yeast and a small amount of salt and sugar. Of course, there are many recipes where kefir, milk, and a bunch of other things are added. But traditional Caucasian flatbreads are made from a minimum of ingredients. This is exactly the kind of dough we suggest you prepare. Delicate texture, soft consistency and, of course, delicious taste - this is what awaits you as a result of your labors!

Ingredients for the dough:

wheat flour 2 cups,
warm water 200 ml,
dry yeast 1 small spoon,
vegetable oil 2 large spoons,
a couple of pinches of salt,
1.5 small spoons of sugar.

Step-by-step instructions for preparing the dough:

First of all, dissolve the yeast in water and leave for a few minutes so that it swells a little.
Then gradually add all the dry ingredients to the yeast and water, stirring constantly.
Once the dough is thick enough, start kneading it with your hands.
When you get enough plastic mass, cover it with a towel and leave to “rest” for 30 minutes. At this time, start filling.

Filling for Ossetian pie with cheese and herbs

Due to the filling, this flatbread is one of the most colorful and pleasing to the eye. So don’t skimp on the greens - the more you have, the brighter your tsaharajin will be.

For the filling in Ossetian pies, the most important thing is that there is a lot of it. Let its layer be twice as thick as the dough. This will give the dish a rich taste and make the pie more juicy.

The cheese for the filling should be brined. Ideally, traditional Ossetian. But if this is in short supply, then you can use cheese, feta, mozzarella. The choice of greens for filling this flatbread is also very wide. You can cook it with sorrel, spinach, green onions, and dill. Depends on your taste preferences. We offer you a step-by-step recipe for preparing Ossetian spinach pie.

Filling ingredients:

pickled cheese 300 g,
spinach 400 g,
black pepper and salt to taste,
sour cream 50 g.

Step-by-step instructions for preparing the filling:

Grate the cheese on a coarse grater.
Cook the spinach for 3-4 minutes to remove excess moisture. Do not be afraid that at first there will be too much of this greenery - it will decrease during the cooking process.
Finely chop the boiled spinach and mix with grated cheese.
Add about 2-3 tablespoons of sour cream to the cheese-spinach mixture. Sour cream plays the role of a kind of fastening element here, so make sure that there is not too much of it - only for the homogeneity of the main ingredients. If you overdo it, the filling will be too wet and the dish will lose its fluffiness.
Add a pinch of salt and, attention, black pepper. Spinach and black pepper are a classic and incredibly delicious combination.

How to bake Ossetian pies with cheese and herbs?

We have come to the finish line: shaping the flatbread and baking. Step-by-step instructions for preparing Ossetian pie with cheese and herbs:

Roll out the dough by hand. Yes, yes, with your hands. After all, our goal is to prepare a real Caucasian dish, right? And women in Ossetia roll out the dough exactly this way - with their hands, without the help of a rolling pin. The dough should be quite thin - about 2 cm.
Place the filling in the center of the resulting circle. Now seal it, folding the edges into the center so that the cheese mixture is inside the tortilla.
Once again, manually roll out the almost finished cake so that it becomes even thinner - about 1-1.5 cm.
Make a small hole in the center of the cake to prevent it from puffing up during baking.
If you wish, you can brush the dish with egg to brown it even more.
Bake the pie in an oven preheated to 180 degrees for 20-30 minutes. Take it out when you see it has browned. Don't overdo it! These flatbreads should be more tender than crunchy.
Voila! A tasty, bright and juicy treat is ready! Now generously grease the resulting pastry with butter and serve quickly while it’s still hot. This is how this dish is traditionally presented in Ossetia.

With this simple recipe you can please your guests and household by preparing Ossetian pie with cheese and herbs yourself at home. To do this, you just need to act according to the above scheme and, of course, invest your love! Bon appetit!