TOP-4 recipes with photos of baking Ossetian pies on kefir at home with different fillings. Cooking secrets and tips. Video recipes.
Delicious and hearty Ossetian pies with a thousand-year history in the Caucasus accompany any feast. Previously, such a treat was prepared from unleavened dough without the use of yeast, eggs, etc. The ingredients for the dough included flour, salt and water or whey. Today, these flatbreads from Caucasian cuisine have been adapted to modern traditional recipes. For example, there are many fans of Ossetian pies, where yogurt, milk and kefir are used instead of water. In addition, the huge variety of fillings simply impresses the most sophisticated gourmet. The dough for the national Ossetian pastry is made both without yeast and with yeast. Of course, you can order a finished product, but delicious cakes are quite successfully obtained very tasty at home. In this article, we will find out the TOP 4 best recipes for making Ossetian pies on kefir.
Cooking secrets and tips
- Most often, cheese, potatoes, herbs, beet tops, wild garlic, and cabbage are used as a filling for a Caucasian pie. Meat options are made exclusively from beef or lamb. Pork cannot be used.
- You can add fresh finely chopped greens (dill, parsley, cilantro, basil, green onions, beet tops) to any filling for Ossetian baking.
- The amount of filling should be twice that of the dough.
- For the Caucasian people, the most delicious recipe is the option with beet tops and soft cheese.
- Only butter is used as a dough softener. Then the cake will be greasy with a light milky flavor. The more oil, the softer the dough. You cannot use margarine, because the finished product will have a specific odor.
- Ossetian pies are baked for no more than 10 minutes and in a very hot oven.
- After baking, the golden brown crust is greased with butter to make a crispy tortilla with the finest crispy crust and delicious filling.
- Ossetian pies are served only hot.
- Usually ready-made pies are stacked in stacks of three on top of each other. Cut them in half four times to make eight pieces.
- Although a freshly made tortilla with cheese can not be cut, but broken off with your hands and dipped in the melted cheese filling. But meat pies are always cut into 8 pieces.
Pie with cheese and herbs
The recipe for an Ossetian pie on kefir with cheese and herbs at home step by step. The baked goods are airy, satisfying and suitable for any occasion. The luscious cheese filling that stretches makes the pie really appetizing and delicious.
- Caloric content per 100 g - 236 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1 hour 30 minutes
Ingredients:
- Kefir - 0, 3 tbsp.
- Wheat flour - 1, 5 tbsp.
- Sugar - 1/3 tsp
- Butter - 30 g
- Live yeast - 13 g (dry yeast - 1 tsp)
- Homemade cheese - 250 g
- Vegetable oil - 1 tablespoon
- Fresh herbs - 1 bunch
- Salt - 1/3 tsp
Cooking Ossetian pie on kefir with cheese and herbs:
- Mix yeast with kefir, sugar and salt. Add flour to the yeast and knead to a soft dough. Pour in vegetable oil and wrap your hands around it. Remove dough to rise in a warm place.
- Finely chop the greens. Grate the cheese on a coarse grater and mix with herbs.
- Flatten the dough with your hands into a round layer and put the filling on it. Gather the edges in the center and pinch the edges carefully.
- On a baking sheet, greased with butter, place the cake seam side down, and spread it with your hands so that the pastry is thin.
- Make a small hole in the center of the cake to let air out.
- Send the pie to bake in a preheated oven to 180 ° C on the lower level for 10 minutes, then move to the upper level and bake for another 15 minutes.
- Grease the finished cake generously with butter.
Chicken kefir pie
Kefir dough for Ossetian chicken pies is always more than just an everyday meal. The preparation of such a product has always been a woman's business, tk. the man was ashamed to tinker with the dough. The cooking technology is not complicated, so the cake always turns out to be successful.
Ingredients:
- Wheat flour - 250 g
- Kefir - 250 ml
- Dry yeast - 0.5 tsp
- Vegetable oil - 1, 5 tbsp.
- Salt - 0.25 tsp
- Chicken fillet - 300 g
- Cilantro - a few twigs
- Cheese - 100 g
- Vegetable oil - for frying
- Salt to taste
Cooking Ossetian kefir pie with chicken:
- Heat kefir to 35-40 degrees and mix with yeast and 1 tbsp. flour. Leave the brew for 15 minutes.
- Sift the rest of the flour with salt to enrich it with oxygen and combine with dough (kefir with yeast). Knead a not very slightly sticky dough. Add more flour if necessary.
- Pour vegetable oil into the dough to make it elastic and soft, cover with a clean towel and put in a warm place for 1.5 hours.
- On a work surface with dusty flour with your hands, knead the dough into a flat cake and put the filling in the middle.
- For the filling, finely chop the chicken fillet and fry in a pan in vegetable oil until tender. Combine the grilled meat with finely chopped cilantro, grated cheese, salt and pepper.
- Lift the edges of the dough, join in the middle, covering the filling, and pinch.
- Place the pie on a baking sheet, seam side down, and make a small hole in the center on the front side for the steam to escape. Send the cake to bake in a preheated oven to 220 ° C for 15 minutes.
- Liberally grease the finished Ossetian kefir pie with chicken.
Yeast-free pie with cottage cheese
Ossetian pie on kefir without yeast is cooked in the oven. Cottage cheese and greens are used as a filling. The baked goods are aromatic and moderately satisfying. It goes well with soups, hot dishes or just for gatherings with guests. And thanks to the closed top, the product is convenient to take with you on the road.
Ingredients:
- Flour - 450 g
- Baking dough - 2 pinches
- Eggs - 2 pcs.
- Kefir - 1 tbsp.
- Cottage cheese - 200 g
- Salt to taste
- Fresh dill - to taste
- Butter - for lubrication
Cooking Ossetian yeast-free pie on kefir with cottage cheese:
- Pour the eggs into a glass container and stir until smooth.
- Add warm kefir to the yolks and mix thoroughly until bubbles form.
- Add salt and baking powder and leave the container in a warm place for half an hour.
- Then add the sifted flour and knead into a soft dough, cover with foil and leave warm for 30 minutes.
- For the filling, combine cottage cheese with salt and chopped dill so that it turns out to be slightly salty.
- Divide the rested and slightly risen dough into 3 parts and dust with flour.
- Stretch each part of the dough with your hands, forming a flat circle.
- Put the filling of salted cottage cheese with herbs in the middle of the dough.
- Gather the edges of the dough in the middle and pinch.
- Knead the cake, turn it seam down to make a round and thin Ossetian pie. Pluck out a small hole in the central part.
- Transfer the tortilla to a flat baking dish and bake in a preheated oven at 220 ° C for 15-20 minutes.
- Remove the finished product from the oven and brush with butter.
Yeast pie with potatoes and feta cheese
It is simply impossible to ignore the Ossetian pie on kefir with yeast in the form of a flat cake-sun with a hole. It always turns out to be hearty, tasty, with a perfectly thin layer of dough and abundant filling.
Ingredients:
- Dry granulated yeast - 7 g
- Flour - 500 g (for kneading) and 100 g (for rolling)
- Vegetable oil - 1, 5 tbsp.
- Kefir - 250 ml
- Eggs - 1 pc.
- Sugar - 1 tsp
- Salt - 1 tsp
- Water - 100 ml
- Potatoes - 5 pcs.
- Cheese - 600 g
- Butter - to taste
Cooking Ossetian yeast pie on kefir with potatoes and feta cheese:
- Pour half of the sifted flour into a bowl. Add dry granular yeast, warm kefir, salt and sugar to one of the parts. Loosen the products with a spoon and stir until smooth. Cover the dough with a tea towel and leave in a warm place for 1 hour to rise.
- After a while, add the remaining sifted flour to the increased dough, pour in vegetable oil, water at room temperature and eggs.
- Use your hands to knead a soft, elastic and non-sticky dough, which you divide into 3 equal parts. Place each on a floured table, cover with a towel and leave for 30 minutes.
- Peel the potatoes, rinse, dry and cut into slices of any shape from 2 to 2.5 cm. Place it in a deep saucepan, fill it with water so that it is 5 cm higher than the level and boil the tubers over medium heat, not salting, until fully cooked about 20 minutes.
- Drain all the liquid from the finished potatoes, mash the vegetables with a crush until puree and cool.
- Mash the cheese with a fork into small pieces, add to the potatoes and mix thoroughly.
- Form an Ossetian kefir pie. To do this, knead a piece of the risen dough with your palms in the form of a circle and put 1/3 of the filling in the middle of the cake.
- Connect the edges of the layer by lifting them up and pinching. Roll out the resulting product lightly with a rolling pin so that the diameter of the cake increases to 30 cm.
- Line a baking sheet with baking paper and transfer the cake seam side down. Make a small hole on top.
- Send the yeast Ossetian pie on kefir to bake in a preheated oven up to 180 ° C for 20 minutes.
- When the cake is baked, brush the surface with a generous dose of butter.
