Any gourmand who at least once tried the Ossetian pies, recipes of which are traditional, will necessarily want to repeat the experience or even learn how to prepare them independently. But the cooking of Ossetian pies is not so difficult!
Dough for Ossetian pies
The dough is very simple: you need yeast, water, a little salt and a little sugar. The recipe can include milk, kefir, sour cream and eggs. Some more butter will be needed to lubricate ready-made pies. First, prepare the dough for the dough: pour a little warm milk into the cup and dissolve in it 1 teaspoon of sugar, add the crumbled yeast, mix well. Yeast should dissolve completely. In a warm place, the odor will rise within 15-30 minutes - we will pour it into a large bowl. We will add an egg, sour cream, kefir, (all products should not be cold). We also add a pinch of salt and mix thoroughly. We will gradually add flour and, periodically lubricating hands with vegetable oil, we will knead the dough. At first, the dough is viscous, and when it is suitable, it is soft and obedient. Cover the dough with a clean linen napkin and put it in a warm place for an hour and a half.
Filling
The filling for Ossetian pies can be very different, in fact, depending on the type of stuffing, they are classified: with cheese - Ualibah, chiri, habizdzhin, Ossetian pie with potatoes and cheese - potato, with crushed beet leaves and cheese - tsakharajin, with meat - fuddzhin, Ossetian pie with cabbage and cheese - kabustadzhin, with beans - hadurjin, with crushed pumpkin and cheese - davodzhin.
Cooking meat Ossetian pie
So, the Ossetian pie with meat (in Ossetia it is customary to serve 3 pies at once, so let's calculate the corresponding pie).
For the test, you will need:
- 30-35 g of yeast;
- 500-700 g of wheat flour;
- half a glass of milk;
- 1 cup of kefir;
- 2 tablespoons of sour cream;
- 1-2 eggs;
- 1 teaspoon of sugar;
- a large pinch of salt.
For the filling you will need:
- 1 kg of low-fat meat (it is good to take in half beef with mutton);
- 1 large onion;
- 3-4 cloves of garlic;
- ground black pepper;
- ground red pepper;
- salt.
Preparation:
It's good to have a little meat broth and butter for hand lubrication. We knead the dough. While it is suitable, we prepare the meat filling: onions, meat and garlic will be passed through a meat grinder (use an average nozzle). Pepper and add the resulting stuffing, if necessary add a few spoons of broth, carefully mix and place in a cool place. Approached the dough you need to mash and well put. Let's divide the dough into 3 approximately equal parts. From one part we will form a thin cake (otherwise the dough can tear). In the middle, put a small slides 1/3 of the prepared meat filling. Now we will gather the edges to the center and secure it well. Let's dust the cake with flour and gently razmomnem from the center to the edges, the approximate diameter should be obtained in centimeters about 30-40. To exit the steam, we make on the surface of the pie several small incisions in the form of any pattern, not cutting through and through.