No matter what the proponents of a separate food Separate food , A combination of meat and dough refers to the classic: various pastries with meat takes pride of place in all national cuisines. In recent years it becomes very popular Ossetian pie with meat - fyddzhin. The beauty of this cake - in a large number of fragrant stuffing framed unleavened dough.

Subtleties cooking

Cakes are often a kind of magic wand for the hostesses who are available to a small number of products. Slightly fragrant filling in combination with lush yeast dough Yeast dough   - Household and fed cheap and tasty. Ossetian pies are fundamentally different from their European counterparts. Filling them often even dominates the test, which plays a secondary role. In Ossetia it believed that thick cakes prepared only inept hostess present the umelitsy pies thin and flexible, full of juicy filling.

Fyddzhin - one of the most popular varieties of Ossetian pies. His cooking has a number of features. So for this cake batter used is usually not yeast and fresh water, mixed with the whey, kefir Kefir: a unique drink for health and harmony   or water. The thin shell of such a test well keeps stuffing cooked juicy meat. Usually fyddzhiny different from other Ossetian pies thicker. To crumbly stuffing does not fall out of the cake, it's best to eat them with a fork, not your hands, though Ossetia do so is not accepted.

Stuffing for the Ossetian pies with meat prepared earlier, beating a piece of beef a little hatchet. Modern mistresses are a meat grinder for grinding meat or even buy ready minced. The main thing is that the meat is not excessive fat or lean. For the preparation of the pie is enough to take half a kilo of meat.

Prepared meat should be salt and pepper, and it is better to overdo than not to report to the salt. Then added to the minced meat raw chopped onion and garlic, minced thoroughly kneaded and allowed to soak for half an hour - forty minutes. Often fyddzhin prepared not like other Ossetian pies - wrapping the stuffing and rolling the dough into a thin cake - and putting the stuffing between two layers of thin dough. Often as baking a cake using a special frying pan with corrugated edges. On top of the cake should be sure to leave an opening for the vapor to escape from the filling.

Fyddzhin: recipe

To prepare the dough should be taken one hundred and fifty grams of fat yogurt, sixty grams of oil (vegetable or melted butter), a quarter of baking soda, one egg, half a teaspoon of sugar, the same amount of salt, and two or three cups of wheat flour. All the ingredients for making the dough should be at room temperature. You must first mix the salt, sugar, egg, butter and yogurt, then add soda and flour cup, then carefully add the flour until the dough is soft and pliable. Do not add too much flour - a little dough should stick to hands.

For the filling must take six hundred grams of beef or lamb, carefully chop chop with a knife or using a meat grinder, add salt, black pepper, one chopped onion and three cloves of crushed garlic. Mix thoroughly minced, give him a little brew.

The dough is divided into two unequal parts. Most of the roll out thinly and place on the bottom of the pans to the edge of the dough a little hanging out. On top of the dough expanded beef, add a little broth for the succulence and cover the top layer of the smaller roll out the dough. Pinch the edges of the cake, make a hole in the middle for the steam and bake fyddzhin first at the bottom and then the top of the oven. Fyddzhin baked longer than other Ossetian pies, about half an hour at a temperature of two hundred and thirty degrees.

Maria Bykov

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