The holiday menu of many Asian nations always includes Ossetian cheese pie. Traditionally, it is baked by women, gently kneading the dough with their hands and thoroughly roasting in the oven. This very tasty and aromatic dish can be prepared in a regular oven. Looking at the ruddy, juicy pie just taken out of the oven, it’s hard to imagine that it takes so little time to prepare it.

Basics of a successful Ossetian pie

There are not just many variations in the preparation of dough and fillings for Ossetian pies. There are so many of them that there is a whole classification of this type of baking. Ossetian pie with cheese is called ualibach. This protein-rich dish is quite high in calories due to the presence of a large amount of cheese filling made from traditional pickled cheese.

To bake the right pie, you will have to give up any kitchen utensils except a knife and a baking dish. A rolling pin is out of the question. A true Ossetian housewife “rolls” the dough into a thin layer only with her own fingers. That is why the dish always turns out tender and incredibly juicy.

Whatever recipe the dough is prepared according to, it must be plastic so that it is easy to “work” with. It should have a soft, airy consistency and not stick to your hands or the table. For this purpose, a sufficient amount of vegetable oil must be added to the dough. To make the Ossetian pie truly generous, you cannot skimp on the filling. Its quantity should be equal in size to a lump of dough.

Options for preparing dough for Ossetian pie

Let's start with the simplest, but this does not mean that the taste of the finished dish will be less colorful.

Ingredients for the dough:

• half a glass of warm water;
• 300 grams of flour;
• 4 tablespoons sunflower or olive oil;
• 0.5 tsp salt;
• 1 tsp high-quality dry yeast;
• 1.5 tsp. Sahara.
• For lubrication you will need 1 chicken egg.

Yeast is diluted in warm water and left for a few minutes to swell. At this time you can sift the flour. Flour, vegetable oil, salt, and sugar are gradually added to the yeast. The ingredients are carefully mixed by hand until a plastic mass is obtained. Leave the lump of dough in a warm place for about 30 minutes, covering it with a towel. Sometimes you have to wait more than 1-2 hours to increase the volume of the dough, it all depends on the quality of the yeast and the temperature.

According to the second recipe, the dough is prepared with kefir and soda. Ingredients:

• 1.5 cups kefir;
• about 3 cups flour;
• 1 tsp each soda and sugar;
• a pinch of salt;
• 1 tbsp. l. margarine.

All components are mixed until smooth and left in a warm place for 30 minutes for the dough to swell. The basis for preparing Ossetian cheese pie is ready.

Cheese fillings

To make the baked goods fluffy and airy, the filling should not be too wet. Therefore, the brine cheeses used for it, such as mozzarella, must be well strained. The most delicious filling is made from a mixture of cheeses. It can be any hard cheese, cottage cheese or pickled cheese. Most often, Ossetian pie is prepared with cheese and herbs. The last ingredient is dill, green onions, parsley and spinach. Greens are added to the filling in any quantity, based on personal preference.

You can start preparing the filling while the dough is rising in a warm place, covered from view with a kitchen towel. For the above dough recipes, you should prepare approximately 500 grams of filling. This can be filled with Adyghe cheese (150 grams), cottage cheese (150 grams), or any hard cheese (150-200 grams). Soft cheeses are mashed with a fork, hard cheeses are grated. Mix everything, salt, add raw egg and herbs. You can add a little chopped garlic. The filling is rolled into several balls of equal volume depending on the amount of dough and left to wait in the wings. If there is cottage cheese in the filling, it is important to knead it well so that the characteristic grains do not appear in the dough, and the filling is more homogeneous. Choose cottage cheese with 7-10% fat content.

How and how much to cook a pie

When the dough has significantly increased in size, divide it into 3-4 equal-sized pieces and roll them into balls. Each ball is laid out on film and kneaded with your hands until you get a thin cake. The filling, which has previously been shaped into a ball, is placed in the center of the flatbread. Next, carefully collect the edges of the cake. You should get a bag. The edges of the bag are well connected and kneaded again until a cake is obtained. The photo illustrates this process very clearly.

Each flatbread is placed in the oven for 25-30 minutes. First, a small cut is made in the center of each pie for better baking of the filling. The top of the pie is brushed with beaten yolk.

Despite the high calorie content of this dish, it is simply impossible to refuse it. A warm, aromatic pie with golden brown crust and juicy filling will simply not allow anyone to remain indifferent. 100 grams of this product contain approximately 240-260 kcal. Really generous pie.

Ossetian pie is prepared according to a simple recipe, but it brings great pleasure: juicy, with a filling that melts in your mouth, satisfying, but at the same time light flatbreads are appropriate for any feast and are suitable for both breakfast and a festive dinner. They are also very good to serve at events where the focus is on a buffet table. And they go off with a bang as a main course! What secrets will help you prepare pies so that you will be considered the best housewife?

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

For the traditional recipe we need:

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

The most important thing is to properly knead the dough for flatbreads. To do this, you need to sift the flour through a sieve (reserving one glass for adding), forming a small mound on a board or in a bowl. We make a depression in the center of the slide. Stir sugar, salt, butter and yeast in a glass of warm milk, and then pour the mixture into the very center of the flour mound.

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

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

While the dough is rising, let's prepare the filling. Traditional pies - called "walibakh" and "habizjin" - are prepared with pickled cheese, which is simply grated on a coarse grater. You can simply mash the cheese so that it turns into an appetizing cheese mass. It happens that the cheese is too salty: then it is soaked in water to remove the excess salt. If you see that the cheese is quite dense, but not greasy in structure, add a little butter (a couple of tablespoons is enough). When the filling is ready, we begin to form the cakes.

Roll out the cake, evenly distributing the dough from the center to the edges. The thickness of the dough over the entire surface should be the same: approximately 1.5 cm. Now lay out the filling, distributing it evenly over the entire surface (leaving 3-4 cm at the edges for “tucks”). All that remains is to lift the edges and carefully pick them up towards the center, trying to fasten them together. It is better to leave a small hole in the center so that steam will escape during the cooking process. All that remains is to carefully transfer the pies into baking dishes and slightly flatten them, giving the shape of a flat cake. You can use a rolling pin, or do it with your hands - at your discretion.

The ideal diameter of the Ossetian pie is 30 cm.

All that remains is to grease the pies with yolk (you can use strong black tea) and bake them at 220 degrees for 15 minutes until golden brown. The finished baked goods are generously poured with butter (sometimes replaced with heavy cream): it saturates the dough, giving it fantastic juiciness and creaminess. Once the oil has been absorbed, the cakes can be eaten. Try not to eat them with your hands!

Cooking with cheese at home

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

For preparation:

1. Knead the dough according to the traditional recipe.
2. Mix feta, feta cheese, and Adyghe cheese in a separate container.
3. Prepare Ossetian pies by baking for 40 minutes until the cheese inside is melted.

Ossetian cheese pie goes especially well with matsoni, katyk, and ayran. But in principle, you can replace it with kefir or whey, whichever you prefer.

With potatoes and cheese

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

The pies are prepared very simply: for the filling, cheese and boiled mashed potatoes are mixed in equal proportions (you can make it with water). The cheese must be sharp enough, otherwise the cakes will turn out bland. If you use salted cheese: you don’t have to soak it, because the potatoes will absorb the excess salt and there will be some in moderation.

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

Our secret! According to Ossetian rules, there must be exactly twice as much filling as dough, otherwise the dish will fail. And in the process of giving the pies a flat shape, it is important to ensure that the dough does not tear.

With green onions

The variation with green onions is called “kadynjin”. The combination of cheese and green onions is considered very successful: the onion adds additional juiciness and a spicy touch.

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

“Kadyndzhiny” is very popular with spicy tea from mountain herbs, with honey or other sweets.

With stewed cabbage

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

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

From traditions! In the homeland of pies, three pies are placed on a plate on holidays: three pies symbolize the three elements. For the funeral table, there are always only two of them left on the table.

With Chiken

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

We make the filling like this:

1. Finely cut the chicken into cubes and fry with onions in butter until half cooked.
2. Add any pickled cheese to the warm meat filling. Ideally, it should be feta cheese: feta will make the filling too salty, and Adyghe cheese will make it bland.
3. Season with any spices to taste.
4. We form cakes.
5. Bake them at 200 degrees for 30-40 minutes.

Grease the finished pie with oil and cover the top with a towel: it should be slightly spaced. This dish is ideal to wash down with young red wine.

Yeast Ossetian pie with meat

Ossetian meat pie is called “fidzhin”. It is always present on holiday tables, considered a ceremonial dish. But, as practice shows, such a dish can easily serve as a complete and very satisfying dinner, feeding even a large family.

To prepare we will need:

• Any meat (preferably lamb, young veal).
• Pickled cheese.
• One large onion.
• Butter.

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

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

With cottage cheese and herbs

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

The cottage cheese needs to be mixed with herbs, add salt, and mix so that the consistency of the filling is homogeneous. Next, we lay out everything the same way as in the classic recipe. These cakes bake a little faster - in just 15 minutes.

How to cook in a slow cooker?

Classic Ossetian pies are baked in special ovens, and cooking them over open coals is considered chic. But modern housewives have adapted the recipe, adapting it for multicookers.

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

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

Ossetian pie with cheese

Of course the most delicious Ossetian pie with Ualibach cheese can be prepared in the Caucasus.
But if you make an effort, then you will get an equally wonderful dish.
Ossetian pie with cheese prepared from pickled cheese. It can be Ossetian cheese, Armenian Chanakh, suluguni, feta cheese, fetaxa - any pickled cheese.
Ossetian cheese is less salty than all other pickled cheeses. Therefore, preparing Ossetian with other cheese, first soak it in milk for 3 - 4 hours.
This one turns out incredibly tasty, aromatic and satisfying.

Ossetian cheese pie recipe

For 2 pies:

Dough for Ossetian cheese pie

• Flour – 500 grams,
• water – 350 ml,
• dry yeast – 6 grams (1/2 pack),
• sugar – 1 teaspoon,
• salt – 1/2 teaspoon,
• vegetable oil - 1.5 tablespoons,
• butter – 50 grams.

Filling for Ossetian pie

• • • pickled cheese (Chanakh, suluguni, fetaxa, feta cheese) – 500 grams,
    • milk – 70 grams.

How to cook Ossetian cheese pie

Before cooking, soak the cheese in milk for 4 hours so that it is not too salty.
Bake the pie in an oven preheated to 300 degrees C. If your oven does not support a temperature of 300 degrees, preheat it to maximum and bake the pie 2-3 minutes longer. The pie should be browned.
Sift the flour, add 6 grams of yeast, ½ teaspoon of salt and 1 teaspoon of sugar. Mix everything thoroughly and add 350 ml of water at room temperature. Knead the dough. To make it more elastic, add 1.5 tablespoons of vegetable oil. Place the dough in a warm place for 25-30 minutes. The dough should double in size.

Divide the dough into 2 balls and let them rest for another 5 minutes.

Make the filling. Mash 500 grams of pickled cheese with your hands to the consistency of cottage cheese and add 50 ml of milk. Form 2 identical balls.

Dust a board with flour, place a ball of dough on it, and use your hands to roll it into a flat cake, starting from the center.

Place the prepared cheese ball in the center of the hand-rolled flatbread and gather the dough around it, as if forming a “bag”. Blind the edges of the “bag” and carefully distribute the filling inside it, pressing the dough with your palm.

Quickly flip the pie over to the other side and continue spreading the filling, kneading the pie to the size of the baking pan. You need to turn the Ossetian pie over using two boards - the pie lies on one, and with the other we hold the pie on top and turn it over.

Heat the pan for 2-3 minutes in the oven before baking.
Place the formed cake on a hot pan, shake it a little so that the cake is evenly distributed. And be sure to make a small hole in the center.

Bake the pie for 7 minutes in a preheated oven.

In comparison with the cuisines of other countries, Ossetian cuisine does not stand out for its diversity of dishes. But this is compensated by their original, colorful taste. Who hasn't heard of the famous Ossetian cheese or traditional pies?

Pies are especially valued in Ossetia, because for local residents their preparation is not just a tribute to tradition. They have a special, ritual meaning. It is before them that prayers are offered. And they start cutting delicious pastries only after the blessing of the elder in the house.

Not a single holiday feast can pass without juicy baked goods with cheese, potato, pumpkin, cabbage or meat fillings. Traditionally, three pies are baked, which are divided into seven pieces at the table. In this case, the cakes are placed one on top of the other.

They are eaten exclusively with their hands, properly dipped in melted butter.

Recipe for traditional pie with Adyghe cheese

Ossetian pie is a flatbread. Traditionally it is formed from one piece. But inexperienced housewives can try their hand with two cake layers, between which place the filling.

Let's start cooking:

We start by kneading the dough. Heat the milk with a spoonful of butter, but make sure it doesn’t boil. In a separate container, mix the egg and salt;

Sift the flour, which is then mixed with sugar and yeast. Combine dry mixture, milk and eggs;

Before you start kneading, it is better to grease your hands with vegetable oil. This way the sticky dough will stick less. There is no need to add flour, even if the dough seems too liquid. Otherwise, it will not rise as it should;

Leave the dough near the stove, wrapping the container in a towel. After an hour, knead it slightly and leave it to rise again;

Towards the end of the dough's proofing period, we start filling. Grind the cheese on a grater (preferably a coarse one). You need to remember that when using Adyghe cheese, it must be brought to taste with salt, and if you took suluguni and feta cheese, you should not salt them. Soak the cheese with kefir;

Finally we form the pie. Dust the work surface well with flour. Slightly stretching the dough with your palms (it is not advisable to use a rolling pin), give it the shape of a small flat cake;

Add the cheese filling and pinch the edges, pulling them towards the center. Sprinkle with flour and press down with your palm;

Having turned the workpiece over with the seam down, we continue to stretch it, trying to get a very thin cake. Everything must be done carefully and not be too zealous, since the delicate dough breaks easily;

We transfer the finished cake to a heated baking sheet, which we grease in advance with oil, and make a small hole with a knife. Steam will escape through it. Bake at 220° for 15-20 minutes.

This pie can be eaten as an independent dish, but can also be used instead of bread as an accompaniment to main courses.

Ossetian pie with cheese and potatoes

Thanks to potatoes, this type of pie will be more satisfying, and therefore it can be served as a full meal. Drink with warm milk or broth.

For one pie you will need:

• Premium flour – 200 g;
• Kefir – 100 ml;
• Granulated sugar – 1 tsp;
• Cheese (Ossetian, feta cheese or Adyghe) – 100 g;
• Potatoes – 2 small tubers;
• Butter – 30 g;
• Salt - a pinch;
• Dill or other greens - if desired.

Preparation:

1. Place a tablespoon of flour in a small container, add the entire portion of yeast and sugar, as well as a spoonful of moderately warm kefir. Leave the mixture for half an hour;
2. Sift the rest of the flour and place the peeled potatoes on the stove. After it has cooked and cooled a little, crush it or grind it through a sieve. Set aside;
3. During this time, the dough should already swell and become covered with a characteristic yeast foam. Pour it into the flour in small portions, stirring slowly. Then add the remaining kefir and the entire portion of vegetable oil. Knead the dough gently until elastic;
4. Cover the finished bun with a towel and leave. The dough should still rise;
5. While the dough is rising, finish preparing the filling. Add shredded cheese and, if desired, chopped dill to the potatoes. If necessary, add some salt. Mix thoroughly;
6. The dough has already risen properly, so we take it and form a thick flat cake. We spread the filling and gather the edges of the workpiece towards the center. We cut off the excess;
7. We turn it seam side down and only then begin to form a thin cake. To do this, it is enough to press it with your palm, but the force of the touch must be distributed evenly so that the dough does not break through somewhere in one place and is not too thick in another;
8. Transfer the pie to a baking sheet and make a small hole in the top;
9. Bake for 20 minutes at 220°.

The fragrant and satisfying pie is ready.

Ossetian pie with cheese, herbs and spinach

For one pie you will need:

• Premium flour – 200 g;
• Water – 70 g;
• Cheese (Ossetian, Adyghe or feta cheese) – 150 gr;
• Active dry yeast – 1 tsp;
• Spinach – 200 gr;
• Onion – 1 small;
• Refined vegetable oil – 0.5 tbsp. l;
• Granulated sugar – 1 tsp;
• Salt – a pinch.

Let's start baking:

1. Mix the sifted flour with a pinch of salt and a spoon of sugar. Dissolve the instant yeast in heated water, then pour this mixture into the flour;
2. Having previously greased your palms with oil, we begin to knead the dough until it becomes elastic, but at the same time remains soft. After this, we leave it to rise for at least an hour. Don't forget to cover with a clean towel;
3. During this time, prepare the spinach. Wash it thoroughly, then throw it into water brought to a boil and boil for no more than three minutes. You can’t hold it longer, the product is very delicate;
4. Then we take it out, put it in a colander to remove the liquid, and chop it;
5. We also cut the onion and greens, mix with spinach. Coarsely grate the cheese and mix with herbs. Add salt to taste;
6. By this time the dough should already have reached the desired state. Having taken it out of the container, we place it on the prepared table and, gently pressing with the palm of our hand, we create a “meaty” cake. Place the bun of filling on it;
7. We firmly connect the edges, pulling them towards the center. If the dough is too sticky, do not forget to flour your fingers for a stronger seam;
8. Gradually kneading the product from the center to the periphery, we form a cake as thin as possible. You can take it in your hands and walk your fingers along the very edge. Under its weight, the workpiece will stretch even better;
9. Place it on a baking sheet and before putting it in the oven, don’t forget to make a small hole in the center;
10. Bake at 220° for about 20 minutes.

Pie with cheese and chicken filling

This type of Ossetian pie will surely appeal to lovers of delicious, hearty pastries. Due to chicken meat, it can replace the main dish on the dinner table.

Ingredients for one chicken and cheese pie:

• Premium flour – 200 g;
• Kefir – 70 g;
• Active dry yeast – 1 tsp;
• Butter – 1 tbsp. l;
• Refined vegetable oil – 1 tbsp. l;
• Cheese (Adyghe or any other soft) – 150 g;
• Chicken drumstick – 1 piece;
• Spices – salt, thyme, paprika, allspice, bay leaf.

As always, we start cooking with the dough:

1. Pour dry yeast into moderately heated kefir and mix well;
2. Add flour mixed with salt in small portions and knead into a soft, elastic dough. Finally, adding vegetable oil, place it in a secluded place, be sure to cover it with a clean towel. The dough should rise for at least an hour;
3. At this time, we begin to cook the meat. We wash it and boil it until tender, seasoning the broth with fragrant spices (thyme, bay, sweet peas) in the middle of cooking. Don't forget to remove any foam that appears. Afterwards, cool the drumstick and remove the meat from the bone. Finely chop and combine with paprika and salt;
4. We grate or chop the cheese by hand (soft varieties crumble well). Combine with chicken and fill the filling with a couple of spoons of broth. You cannot overdo it so that the filling does not flow during baking;
5. Take the dough that has already risen and knead it into a small dense cake. Place the filling on top and begin to pinch the edges, pulling them towards the middle. We cut off the excess;
6. Carefully, trying not to break the dough, flatten the workpiece and, pressing with your hand, move in a circle. Thus, we turn the ball into a cake;
7. Place it on a baking sheet and cut a small hole in the middle to allow steam to escape;
8. Bake for 20 minutes in an oven preheated to 200°.

Little tricks for housewives to note

There are no difficulties in preparing Ossetian pies, but there are small nuances that may take several attempts to correctly observe. So, the ratio of dough to filling should be approximately 1:1. That is, the ideal pie would be with a thin, tender dough, which is complemented by a juicy, rich filling.

A few tips to help you enjoy your pies to the fullest:

• When kneading, the dough can be thoroughly beaten on the table so that it reaches the desired elasticity;
• Housewives who are just trying their hand at the art of baking Ossetian pies can form a flat cake on parchment and lay it on the table. And then transfer the soft product to a baking sheet right along with the substrate. This way the likelihood of breaking through the dough is minimized;
• The finished pie should be greased with butter, which should be melted. This will not only emphasize the amazing taste of the baked goods, but also prevent it from drying out;
• Ready-made baked goods tolerate freezing well. To do this, you need to wrap it in cling film and hide it in the freezer. Heat in the microwave.

Ossetian cheese pies are real culinary masterpieces. Having tried to cook them once, the housewife will no longer be able to deny herself and her loved ones the pleasure of pampering the taste buds with this tasty and easy-to-prepare dish.