Recipe of Ossetian Pies

One of the most famous dishes of Caucasian cuisineis an Ossetian pie. He is baked on weekdays, holidays, wake-ups and weddings. The recipe for Ossetian pies was passed down from generation to generation. This traditional closed cake with burger that has been baked for centuries is a large cake with a hole in the middle that is made to make the cake baked. In special cases, pies bake a triangular shape - cult.

The recipe for Ossetian pies contains juicy andabundant stuffing, which should not fall out. The filling can be all kinds of - zucchini, wild garlic, pumpkin, cabbage, but the filling of grated national pickle cheese with potatoes or beet tops is especially popular. Sometimes cheese is used instead of cheese. The filling of cheese and greens is also very popular. Despite the fact that the recipe is one, every housewife makes something of its own in the preparation of the pie.

The recipe for Ossetian pies is incredibly delicious -the whole secret lies in the skilful rolling of the dough. The best are pies not with meaty, but with thin walls. This is what stops some inexperienced housewives from preparing this wonderful dish. To prepare the test, you need the following ingredients:

kefir and hot water - one glass, flour- 4 cups, softened butter - 30 grams, sugar - 1 tablespoon, salt - 1 teaspoon, fast yeast - 1 piece. This recipe for Ossetian pies is designed for five servings.

Kefir and water are poured into a cup, addbutter, salt, sugar, half of flour, yeast, knead the dough and put for 30 minutes in a warm place, so it rises. While the dough will go up, the filling is being prepared. Take 200 grams of Ossetian or Adyghe cheese and grate it. If there is no cheese, then you need to take the same amount of cottage cheese and mix it with melted butter, which you need to take 100 grams. To the cheese is added a large amount of finely chopped greens: 350 grams of spinach or sorrel and 50 grams of onions, dill and cilantro. It remains to mix everything and the filling is ready!

Meanwhile, the dough rises. It is kneaded and the rest of the flour is added and well kneaded. The consistency of dough should not be steep, softer than Russian pies with potatoes, the recipe of which differs also in composition. Ideally, the dough should be quite plastic and stick a little to your hands.

The finished dough is divided into five parts, formed intolike a ball and smeared with vegetable oil. Each part is rolled into a flat cake and the filling is also placed in the center in the form of a ball. The edges of the tortillas are bent and connected in the center, leaving a small hole for the exit of steam. Now the pies need to be flattened and shaped like a flat cake.

Pies are placed on a baking tray, greasedvegetable oil, and put in the oven, heated to 220 degrees, for 10-15 minutes. It is impossible to bake Ossetian pies for a long time, as they should remain soft. From above, hot pies are smeared with butter and served on the table, although in cold form pies are also delicious.

Pies are very different. So widely known and Tatar pies recipes can also be easily found on the Internet on culinary sites. The main difference between the Tatar Bialish (or Belish in another pronunciation) consists in its simply amazing juiciness, which is achieved in a fairly simple and original way. Another difference between traditional Tartar pies is that they are very large and reach a weight of three or more kilograms, although in modern urban kitchen such dimensions may seem a little strange, and it is difficult to reach them.

Stunning juiciness in Tartar piesis achieved simply: before the cake is put in the oven, a hole is made in it and covered with a ball of dough. And during the preparation, a little broth is poured into the resulting hole, and the hole is again closed with a ball of dough.

Little secret: pork and some minced meat in Tatar pies are never used, of meat - only chopped beef. In the Tatar families baked bilish with blueberries, cabbage, fish, even a pumpkin bilish with rice is known.

In short, there are a lot of pies in the kitchen of the peoples of the world, and all of them are not just "Big Mac", but the real and tasty pies.