How to make Ossetian cheese pies. Delicious Ossetian pie with Adyghe cheese and herbs. Cheese for the pie

Ossetian cheese pie is a popular and well-known pastry all over the world. People in the East are very hospitable and every owner of the house considers it his duty to receive well and feed a dear guest only the best, tasty and satisfying that is in the house. while the dishes on the table are real culinary masterpieces with great taste and aroma. These are the Ossetian pies.
Among the Ossetian pies, a cheese pie is in the lead. In the East, a yeast pie is prepared with salted young cheeses, then the pastry smells fragrant and melts in your 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. As a cheese filling, you can take feta cheese or any pickled cheese. The dough used is the most common - 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 milk is used instead of water. Write down soon how to cook Ossetian cheese pie from yeast dough.

What products will be needed:

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

How to cook Ossetian cheese pie at home:

Cooking yeast dough for Ossetian pie
In a separate bowl, mix warm milk, add sugar, yeast, a little salt. Thoroughly mix the resulting mixture. Pour flour into a bowl and knead not a steep 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 bit for it to increase in size.

Stuffing for Ossetian pie
Grind the cheese, you can grate, with your hands or with a knife, as convenient. Wash the herbs, 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. The filling is also divided into three parts and form a ball from each. Put the cheese filling into the rolled out piece of dough. Bring the edges together, pinch together so that the filling is inside. Turn the resulting ball with the filling inside the "seam" down. Slightly flatten the dough into a cake, slightly stretching to the desired size. Do the same with the other two parts. Put cheese pies on a baking sheet and put in the oven for 15 minutes at a temperature of 200 degrees.

A ready-made delicious Ossetian cheese pie can be greased with butter and served. Every guest will fall in love with such a dish, because it is impossible to forget the taste and aroma of delicious traditional Ossetian pastries.

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

In hot Ossetia, a pie is not just an ordinary everyday lunch. This is a whole layer of culture, a tribute to traditions, in which all the skill and love of the hostess are invested. Ossetian pie is a symbol of the Sun, and therefore of good. By treating guests with such a dish, the hosts give light, warmth and, of course, delight with the unique taste of homemade pastries. Do you want to plunge into the atmosphere of the marvelous Caucasus, as well as hearty and tasty food for your loved ones? 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 cake with a rich filling, which is served both to guests on holidays and put on the table in a family setting. A golden crust, thin dough with a delicate texture, a generous and juicy filling, a rich smell of pastries and cheese, love put into the dish - this is what a real Ossetian pie is.

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

Types of Ossetian pies

Our Caucasian friends have a rich fantasy for fillings. It is easier to say what kind of filling these pies do not 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 cook a hearty dinner with sweet potatoes for the Russian soul, then go to that recipe. If you have plans to make a lighter and more colorful treat, then read the instructions below, according to which you can cook an Ossetian pie with cheese and herbs!

Ossetian pies with cheese and herbs

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

This is one of the most fragrant and vibrant options for the Ossetian pies recipe, and at the same time one of the simplest. It is very easy to cook it yourself, so if the guests are already on the doorstep, and there is nothing to treat them, 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 start the actual process of cooking our pies. We will prepare in three stages:

1. We prepare the dough;
2. We make the filling;
3. We give the cake a shape and bake it.

Ossetian pie dough

The dough for the Ossetian pie with any filling is distinguished by its insipidity. But you don’t need to take it as something bad and equate “bad” with “tasteless”. In this case, it's more like "simple". 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 whole lot more are added. But traditional Caucasian cakes are made from a minimum of ingredients. This is the dough we offer you to cook. Delicate texture, soft texture and, of course, delicious taste - that's what awaits you as a result of your work!

Dough Ingredients:

• 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:

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

Stuffing for Ossetian pie with cheese and herbs

Due to the filling, this cake is one of the most colorful, pleasing to the eye. So do not skimp on the greens - the more there will be, the brighter your tsaharajin will come out.

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 a rich taste to the dish and make the cake more juicy.

Cheese for the filling must be pickled. Ideally, traditional Ossetian. But if one is in short supply, then you can use cheese, feta, mozzarella. The choice of greens for the filling of this cake is also very wide. You can cook it with sorrel, spinach, green onions, dill. Depends on your taste preferences. We offer you a step-by-step scheme for making 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:

1. Grate the cheese on a coarse grater.
2. Boil 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.
3. Finely chop the boiled spinach and mix with grated cheese.
4. Add about 2-3 tablespoons of sour cream to the spinach cheese mixture. Sour cream plays the role of a kind of fastening element here, so make sure that there is not too much of it - just for the uniformity of the main ingredients. If you go too far in this matter, the filling will turn out to be too wet, and the dish will lose its airiness.
5. Add a pinch of salt and, mind you, black pepper. Spinach and black pepper are a classic and insanely delicious combination.

How to bake Ossetian pies with cheese and herbs?

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

1. Roll out the dough that has already “reached” by hand. Yes, yes, by hand. After all, our goal is to cook a real Caucasian dish, right? And women in Ossetia roll out the dough just like that - with their hands, without the help of a rolling pin. The dough should be quite thin - about 2 cm.
2. Put the filling in the center of the resulting circle. Now seal it, wrapping the edges in the center so that the cheese mixture is inside the tortilla.
3. Once again, roll out the already almost finished cake by hand to make it even thinner - about 1-1.5 cm.
4. Poke a small hole in the center of the cake so it doesn't puff up when baking.
5. If desired, you can brush the dish with an egg to brown it even more.
6. Bake the cake in an oven preheated to 180 degrees for 20-30 minutes. Take it out when you see it browned. Don't overdo it! These flatbreads should be more tender than crispy.
7. Voila! Delicious, bright and juicy treat is ready! Now generously grease the resulting pastries with butter and serve quickly while still hot. This is how this dish is traditionally served in Ossetia.

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

Video: Quick Ossetian pie with cheese and herbs

Step-by-step preparation of a classic Ossetian cheese pie:

1. In order for the dough to rise well and turn out to be airy, preheat the milk without boiling it. It is better to use medium fat milk - about 2.5%. Next, add a piece of butter to it and leave for a few minutes. During this time, the butter should melt completely.
2. Whisk with a whisk in a separate bowl. Then add to milk mixture. Salt everything and mix well.
3. Sift wheat flour and mix with dry yeast and sugar. Add in small portions to the milk mixture, while stirring thoroughly. The dough will be a bit runny and sticky to your hands.
4. Next, it must be kneaded by hand, while adding flour. It should be soft and slightly sticky to the hands. So that it does not stick so much, anoint your hands with vegetable oil or flour.
5. After the dough has been kneaded, it must be transferred to a deep bowl and covered with cling film. Choose the dishes taking into account the fact that the dough will rise and increase in size by at least half. It must be left in a warm place for 40 minutes.
6. In the meantime, you need to prepare the filling. To do this, both types of cheese should be grated on a coarse grater. Mix them in one bowl. Add some salt. In this case, it is important not to oversalt, remember that the cheese itself is quite salty.
7. You can also add some greens to the cheese, the Ossetian pie with cheese and greens will turn out even tastier. It must be washed well, finely chopped and added to the cheese. Mix everything.
8. Dust your work surface with flour as the dough is quite sticky. Divide the dough into 2 parts. For the first time, you can use a rolling pin, but experienced housewives in this case roll it out by hand. Shape the cake into a round shape with your hands. Put the filling in the center and cover it with the dough that remains around the edges. Turn the cake over and gently press it down so that the cake is thin. This must be done as quickly as possible so that the filling does not leak out.
9. Line a baking sheet with parchment paper and lay out the cake. Bake in the oven at 220 degrees for about 15-20 minutes. Lubricate before serving. It is convenient to cut the Ossetian pie with a bread knife.

You can also cook Ossetian pie with cottage cheese and cheese. To do this, you need to mix cottage cheese with some kind of hard cheese. After salt well, add herbs and use for filling the pie.

Kartofdzhyn - this is what the Ossetian pie with cheese and potatoes is called. In this case, for the filling, you must first prepare mashed potatoes. For proper cooking, you need to know a few secrets, thanks to which it will turn out tender and literally melt in your mouth. As for cheese, it is best to use Adyghe.

Ingredients:

• Wheat flour - 500 g
• Kefir - 250 ml
• Dry yeast - 1.5 tsp
• Sugar - 1 tsp
• Water - 100 ml
• Vegetable oil - 1.5 tbsp.
• Salt - 1/2 tsp
• Potato - 300 g (for stuffing)
• Butter - 30 g (for filling)
• Chicken egg - 1 pc. (For filling)
• Sour cream - 1 tbsp (For filling)
• Adyghe cheese - 200 g (for filling)
• Salt - to taste (for filling)

Step by step cooking Ossetian pie with cheese and potatoes:

1. First you need to start preparing the dough. To do this, pour 100 ml of water into a bowl and add yeast. It is recommended to use warm water. Leave for 10-15 minutes until completely dissolved.
2. Then pour in kefir. Add salt and sugar. Mix everything well. Then add vegetable oil and mix well again. Add flour in small portions and knead the dough by hand. Transfer it to a large deep bowl, taking into account that it will rise and increase in size. Cover the bowl with cling film and leave in a warm place for an hour.
3. In the meantime, you need to prepare the filling. To do this, wash and clean the potatoes. Cut into small pieces and boil in salted water until tender. Its readiness can be checked with a knife. Potatoes should be soft on the inside.
4. Add a piece of butter to the finished one and leave for a few minutes. Then add egg and sour cream. Using a mixer, beat the puree. It should have a uniform consistency.
5. Let the potatoes cool down a bit. In the meantime, grate the cheese on a coarse grater. Mix together with potatoes.
6. Sprinkle the work surface with flour. Roll out the dough as thinly as possible. Put the filling in the center. We cover it with the free edges of the dough and form a cake. Flip over to the other side and press down again. The cake should be as thin as possible, while the filling should not fall out.
7. We cover the baking sheet with parchment and lay out the resulting cake. Bake in preheated oven for about 20 minutes. Brush with butter before serving.

Ossetian pie with cheese and chicken

Ossetian pie with cheese and chicken is not only incredibly tasty, but also quite a satisfying dish. For cooking, you can use both minced chicken and fillet. Meat must be cooked first. Cheese can also be chosen to your own taste.

Ingredients:

• Wheat flour - 850 g
• Sugar - 1 tbsp
• Dry yeast - 7 g
• Water - 500 ml
• Salt - 1 tsp
• Butter - 40 g
• Chicken fillet - 300 g (for stuffing)
• Onion - 1 pc. (For filling)
• Olive oil - 1 tsp (For filling)
• Cheese - 200 g (for filling)
• Salt - to taste (for filling)

Step by step cooking Ossetian pie with cheese and chicken:

1. First you need to make a dough. We heat the water and pour it into a deep bowl. Add dry yeast and sugar to the water, mix everything and leave for 5-7 minutes. Salt, one pinch will be enough. Next, sift the wheat flour in small portions. Knead the dough by hand. Cover the bowl with cling film or foil. Leave in a warm place for about 40-60 minutes.
2. In the meantime, prepare the filling. You can make minced meat from chicken fillet or cut into small pieces. finely chop and fry with chicken. Salt, add pepper. It is best to use olive oil for frying. The meat should be golden brown and the onion should be translucent. Grate the cheese on a coarse grater and mix the filling in a separate bowl.
3. Sprinkle the work surface with flour. Remove the dough from the bowl and knead well again, while adding flour. Roll out the dough. Put the filling in the center and form a cake. Turn it over and press down a little so that it is as thin as possible.
4. Line a baking sheet with parchment paper and transfer the cake. Bake in preheated oven for about 20 minutes. Brush the pie with butter before serving.

Note! By the same principle, you can cook an Ossetian pie with cheese and cabbage. To do this, the cabbage also needs to be finely chopped and fried with onions. Such a cake will turn out no less tasty and very fragrant.

Ossetian pie with pumpkin and cheese is called nasdzhyn. By itself, pumpkin is not only tasty, but also incredibly healthy. In its composition, it contains a large amount of vitamin A and has a positive effect on digestion. In addition, pumpkin pie has its own special, unlike anything else taste. Slightly sweet aftertaste of pumpkin goes well with salty suluguni cheese. It is also worth noting that even vegetarians will like such pastries.

Ingredients:

• Wheat flour - 600 g
• Water - 250 ml
• Milk - 250 ml
• Dry yeast - 30 g
• Salt - 1/2 tsp
• Sugar - 1 tsp
• Sunflower oil - 3 tbsp.
• Pumpkin - 600 g (for filling)
• Suluguni cheese - 300 g (for filling)
• Onion - 250 g (for stuffing)
• Dried thyme - 3 tsp (For filling)
• Salt - to taste (for filling)
• Ground black pepper - to taste (for filling)
• Butter - 2 tbsp. (For filling)
• Sunflower oil - 2 tbsp. (For filling)

Step by step cooking Ossetian pie with pumpkin and cheese:

1. First you need to make a dough. To do this, pour the yeast into warm water and leave for about 10 minutes. During this time, they should completely dissolve. After pour everything into a deep bowl, add sugar, 1 tbsp. flour. Mix everything well and leave for about 15 minutes.
2. After the time has elapsed, add milk. Then sift the flour in small portions and knead the dough. Add sunflower oil and continue kneading for a few more minutes.
3. Transfer the dough into a deep bowl. Lubricate the walls of the dish with oil first. Then cover with foil and leave for half an hour in a warm place. You can also use cling film, but it retains the temperature worse. Thus, the dough will turn out less airy.
4. Before you cook the Ossetian cheese pie, you need to make the filling. Pumpkin with cheese should be grated on a fine grater. Cut onion into small pieces. Next, you need to pass it in butter.
5. Add pumpkin, spices to the pan and pour all 1/4 cup of water. Simmer for a few minutes until the water has completely evaporated. Put everything in a bowl with cheese and mix well.
6. Divide the dough into 3 parts. Roll out thinly, put the filling in the middle and form flat cakes. Flip over to the other side and press a little more, the cake should turn out as thin as possible.
7. Transfer the cake to a baking sheet, which was previously covered with parchment. Bake in the oven for 20 minutes at 200 degrees. Brush with butter before serving.

Video recipes for Ossetian cheese pie

• Article

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 mass.

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

By lubricating your hands with vegetable oil so that the dough is less sticky to them and, overcoming the desire to mix more and more flour, you can knead a sticky soft dough. And it’s easier to entrust this business 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 one hour is enough when using dry fast-rising yeast.

If you have a slow cooker with a "yogurt" mode or with a "multi-cook" function that allows you to set the temperature to 30-40 degrees, then use it. The bread maker itself will mix the dough once in the second half of the rise time, and in other cases it will be necessary to knead the dough once and let it rise again.

When the dough is almost ready, take care of the filling, i.e. This recipe uses cheese. Cheese needs to be grated, more often it is done through a grater with large cells.

Simply grated cheese is a popular topping option. Focus on the amount of salt. Please note that cheese, suluguni and vats are usually quite salty, while Adygei is not.

Any greens to taste can be added to 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 making pies. Divide the resulting amount of dough into two servings, i.e. for two pies. The dough is sticky, so the work surface of the table or board should be well floured.

Stretch a portion of the dough by hand, and not with a rolling pin, into a round-shaped 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 to press it with light movements of the palms until it is 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 send it to the oven, because the cheese filling (made from soft cheeses) tends to soak and the workpiece can simply stick to the table ...

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

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

Traditionally, a small hole is made in the top layer of dough in the workpiece 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 ten more minutes on the top shelf. Ideally, when a cake 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.

Lubricate the finished hot Ossetian pie with melted butter.

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

Step 1: prepare the milk.

To begin, pour whole pasteurized milk into a small saucepan. We put it on medium heat and warm it up slightly, so that it is warm and you can safely dip your fingers into it without fear of getting burned. As soon as this ingredient reaches the desired temperature, which is approximately 35–38 degrees Celsius, using a kitchen towel, remove it from the stove and pour it into a deep bowl.

Step 2: prepare the dough.

Next, pour a little dry granulated yeast, salt and granulated sugar into a bowl with warm milk. Mix them with a tablespoon until smooth and put in a warm place on 10 minutes to make the dough rise.

Step 3: prepare and infuse the dough.

After the required time has elapsed, we sift the right amount of wheat flour, preferably of the highest grade, through a sieve with a fine mesh into a bowl with risen yeast. With clean hands, knead a soft, elastic, slightly sticky dough and pour it with vegetable oil. Knead the semi-finished flour product with liquid fat again to a homogeneous consistency, then roll it into a ball, send it back to the bowl, cover with a kitchen towel and again put it in a warm place on 30–40 minutes, you can near the included stove.

Step 4: prepare the filling.

We don’t waste a minute, we wash dill, parsley, green onions under streams of cold running water and shake them from excess liquid over the sink. After that, we additionally dip it with paper kitchen towels, put it on a cutting board, finely chop and send it to a clean deep bowl.


We also rub Mozzarella cheese, salted cheese on a coarse grater there, and also put cottage cheese mashed with fingers and mix these products until a homogeneous consistency. Next, as soon as the dough rises, turn on the oven for 200 degrees Celsius, grease three flat pizza pans with a thin layer of vegetable oil and proceed to the next step.

Step 5: we form Ossetian cheese pies.

We roll the dough that has increased several times into a thick sausage and divide it with a metal kitchen spatula into three equal pieces.


We take one of them, send it to the countertop, crushed with flour, and stretch it with our palms so that we get a round layer.


We spread 1/3 of the cheese filling in its center.


We connect the edges of the flour semi-finished product.


Just lift them up and pinch them with your fingers, while leaving no gaps.


Then we sprinkle the resulting product with another portion of flour, 2-3 pinches are enough, and roll it out with a rolling pin into a circle with a diameter of up to 30–40-a, and not more than 1st centimeter.


Then we make a small hole in the center of the still raw pie with the back of a fork or a cross-shaped incision with a knife. We very carefully move it to the prepared baking sheet or form and also form the other two from the remaining products.

Step 6: bake Ossetian cheese pies.

Now we send the Ossetian miracle to the oven preheated to the desired temperature for 20–25 minutes or until browned.


Pies can be baked in turn or cooked all at once, if the volume of the cabinet allows. As soon as the flour products are ready, with the help of kitchen tacks we put them on cutting boards, previously placed on the countertop, and let them cool slightly.


Then we grease the baking surface with a thin layer of butter, from which it will become even more tender and also tasty. Using a kitchen spatula, we move the pies to a large flat dish, stacking them one on top of the other, and let's go taste!

Step 7: serve Ossetian cheese pies.

Ossetian cheese pies are served hot or warm as an addition to breakfast, lunch, afternoon tea or dinner. Before serving, they are cut into 4, 6 or 8 serving pieces and put on the table along with other goodies, such as cream or vegetable-based sauces, sour cream or homemade mayonnaise. Enjoy delicious simple food and be healthy!
Bon appetit!

Instead of pizza pans, you can use a more familiar non-stick baking sheet lined with a sheet of baking paper or parchment paper. Thus, all the pies will fit in the oven at once and they will be baked at the same time. If the oven is small, then it is better to form, and also cook pastries in turn, so that after cooking you feel the filling more, and not a thick layer of risen dough;

Some hostesses smear raw pies with a beaten raw chicken egg before baking. From this, after cooking, its crust turns out to be even more ruddy, but also a little harsh, so if you decide to do this, you will need a little more butter for impregnation;

If desired, you can put different types of cheeses in the filling, for example, Suluguni, Adyghe, but it is better to always combine them with cottage cheese so that the mixture does not turn out dry. You can also add a little chopped basil, wild garlic leaves and beet tops to the greens;

Very often, instead of vegetable oil, melted butter is poured into the dough, and if the cheeses are fresh, a little salt is added.

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