How to cook a real Ossetian pie?
The people living on the territory of the Caucasus are Ossetians, have a long history, and the same culinary traditions. Their pies are famous almost all over the world. Indigenous people bake them for any reason, be it holidays, weddings, birthdays or even a wake. According to the customs, there should be three cakes on the table, which are symbols of heaven, sun and earth, and on the memorial days there should be an even number. Usually they have a round shape, but religious celebrations also make a square batch with cheese.
It is easy to prepare it, but nevertheless certain experience and skills should be. We offer to learn how to do it together.
The most delicious Ossetian pies are made from thinly rolled dough with the addition of a large amount of juicy stuffing. The first thing with which the cooking process always begins is the dough.
It will be necessary for him:
- warm boiled water - 1 tbsp .;
- dry yeast - 1 pack;
- flour - 3 tablespoons;
- sugar - 2 tbsp.
From these ingredients it is necessary to make a brew and, covering the bowl with a towel, leave for half an hour. Meanwhile, we need to prepare some more products:
- flour - 1 kg;
- milk - 2 t .;
- margarine - 100 g;
- egg - 1 piece;
- sunflower oil - 3 tbsp. l .;
In the sifted flour add brew, put a pinch of salt, drive an egg, pour melted margarine and butter. The main secret of Ossetian pies is the correct consistency of the dough. It should be soft so that the pastry is airy. The ready-made mass must be put up two times. If you did everything correctly, then both times it should increase significantly in volume.
And while the dough will "rest", you can take up the preparation of the filling. It can be any: cabbage, cheese, beans, pumpkin, minced meat, potatoes and even beet leaves. Everyone will find an option for everyone.
These are well-known cheese pies. Ossetians use self-cooked cheese from the milk of a cow, goat or sheep. It needs to be salted and squeeze out excess liquid so that the filling does not flow, and then divide it into three parts and roll into balls. In size, they should be slightly smaller than the dough.
The meat filling will make the dish nourishing.Traditionally, it should be at least 0.5 kg for each fidzhyn. Meat, turned into minced meat, you need to season with spices, add chopped onion and a little garlic. Stir well, roll into balls and let stand for 30 minutes.
From the very name it becomes clear that such pies are baked with potatoes. It must be cooked and mashed. Add 300 g of Ossetian soft cheese, a little milk and salt. To make the filling more juicy, not too fried onion and greens.
For those who want to try something special, it is worth baking beetroot and cheese pies. Preparation of the filling does not take much time. For this will be needed:
- beet leaves;
- spring onions;
- soft cheese;
- melted butter;
- sour cream.
Wash and grind the plant with dill and onion. Add mashed cheese, melted butter and a little sour cream. Stir and press gently to make the glass excess liquid. As in the previous versions, the resulting mass should be divided into three parts.
When the dough and filling are ready, you can proceed to one of the most important moments - the formation of the pie.The dough must be rolled into a thin layer, put the ball out of the filling. Then with one hand take the edge of the dough and begin to pinch it, making the bag.
After it is formed, turn the resulting ball seam down and let it sit for a while. After 10 minutes, gently begin to distribute the dough, giving the cake a cake shape. When he gets the desired height and diameter, you can lay it on the deco and send it to the oven.
Readiness will be easily noticed by the appearance of an appetizing brownish crust. Reaching the finished baking, it must be generously greased with melted butter, cover with a bowl and let stand for 20 minutes. This is another secret of the Ossetian pies.
Such simple and affordable recipes will be useful for every housewife who wants to please and surprise her loved ones with a fragrant, juicy and incredibly tasty dish with a lot of different fillings.
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