Fragrant Ossetian pies known outside their homeland. Many cafes and restaurants offer visitors a taste hot cakes Ossetian masters, but tastes best, of course, Ossetian pies, baked their own hands - with love and care.

Variety Ossetian pies

The recipe Ossetian pies carefully stored, handed down from generation to generation for centuries. Fragrant round cakes with a diameter of thirty to forty centimeters and a thickness of no more than two centimeters prepared with a variety of toppings, and together with the filling and changing the name of the cake. Thus, the Ossetian pie with meat Ossetian pie with meat - a little test, a lot of toppings   called fyddzhin, cabbage pie - kabuskadzhin with pumpkin - nasdzhin, with beans - kadurdzhin with mushrooms - zokodzhin with Ossetian cheese - habisdzhin (aka ualibah) with wild garlic and cheese - davodzhin with potatoes and cheese - kartofdzhin, with cheese and beet tops - tsaharadzhin, cheese and green onions - kadynsdzhin. Less frequently used sweet fillings: baked pies with cherries, apples and other fruits.

Usually Ossetian pies are round, triangular rarely bake cakes. Round golden pies have a ritual significance - like Russian pancakes symbolize the sun. On holidays served to the table flat cakes with cheese (ualibah) stacks of three things: it symbolizes the Holy Trinity - the Father, Son and Holy Spirit. In pre-Christian times three cake symbolized the unity of the Earth and the Sun God. At the funeral in South Ossetia decided to submit only two pies - it means that the sun went out for a deceased person.

Stack Ossetian pies made cut into eight equal parts. Often, before that read a prayer of thanks. There are pies made hands, although Europeans often violate this rule. Hot Ossetian pies go well with a variety of drinks, both alcoholic and non-alcoholic. As this pastry is very satisfying, Ossetian pie may well be the only dish for lunch or an afternoon snack.

The Ossetian pies differ from European

In European countries are not taken regularly prepare pastries - cakes are rather festive dish that is served at the table only on weekends. Meanwhile, Ossetian pies baked and served to the table every day. Test Ossetian pies very little, no more than thirty percent, but the toppings plentiful and juicy. Therefore, these cakes are not so dangerous to the figures as European counterparts, especially if you choose a low-fat plant-based stuffing.

A variety of fillings Ossetian pies can satisfy even the most demanding taste. Vegetarians will appreciate the pumpkin pie Pumpkin for health: a royal vegetable in home pharmacy , Beans and cabbage, meat-eaters like meat pies - fyddzhin and baking with stringy cheese Ossetian leave no one indifferent. Ossetian cheese has almost white color and distinctive taste. It belongs to a group of cheeses, made from cow's or sheep's milk and can be stored for a long time. Many restaurants specially bought Ossetian cheese Ossetia to get an authentic product, but with preparing the cakes you can replace this kind of cheese to another - for example, suluguni or Adygei. The main thing that the filling was not too salty, and the cheese is well melted. Taste in this case will, of course, somewhat different, but it will only be able to observe the true connoisseurs.

Secrets of self-cooking cakes

Subtle, well-baked pastry, juicy filling and great taste - that is the difference of the Ossetian pie. Especially important to the proper preparation and careful preparation of the dough so that it is not broke, the filling does not leak, and get beautiful cakes and delicious. For the Ossetian pies are usually used fresh or yeast dough Yeast dough . From Puff dough is best to cook meat pies, in other cases, more appropriate tender dough with yeast. In any case, the test should be long and carefully knead to make it flexible, not stiff. Save it for future use is not recommended - just delicious cakes made from freshly kneaded dough.

The well-kneaded dough balls are formed by the number of future cakes (as traditionally done bring to the table a stack of three cakes, recipes are usually designed for the preparation of an appropriate amount of the test) .  Each ball of dough is placed in aryng - a special dish with a flat bottom for the formation of the Ossetian pies .  At home, you can make pies and easy on the table, lightly floured .  The ball should roll out the dough, the better-rollers by hand, put in the middle of the reservoir filling .  After that, the edge of the test to gather in the center and gently roll it out again .  In the center of the cake should remain a small hole for the steam .  Ready flat cake neatly laid out well, dry pan (it also requires some skill), and baked in the oven until browning .  To put the cake in a well-heated oven, first for five minutes on the bottom shelf, and then on top until tender .  It is important to not dry up the cake, so it does not become rigid .  After baking pies ruddy is required from all sides liberally grease with butter .  If not all the oil is absorbed into the dough, it should be left in the center of the cake, that it melted and soaked stuffing .

The preferred form pies when the consistency of the filling and the dough is about the same. In this filling should be soft, but not wet. If you use herbs that can give the juice is not worth its salt in advance: it is better to do it yourself before the formation of the pie. For beginners it is recommended to use the most dry toppings such as crushed potatoes and shredded cheese. If you want to bake a cake with loved by many beet tops, it is important to cut the tops as small as possible, so that it was not broken pieces of dough.

Ossetian pies are tasty and in hot form, but it is best to eat them immediately after cooking. Good pies are in and of themselves, and as an accompaniment to soups and hot dishes.

Related Articles

How to cook a pie Ossetian - advice from experienced chefs

Ossetian pie with potatoes: easy, inexpensive, tasty and healthy

Ossetian pie with meat - a little test, a lot of toppings

Ossetian pies: recipes preserved from ancient times