Fragrant Ossetian pies with cheese baked in Ossetia for centuries: mention of this baking can be found even in the Nart sagas, which date back to the fifth-eighth centuries BCE. This delicious pies are baked, and to this day, and their popularity is growing steadily - Ossetian like pastries and far beyond its homeland.

Ossetian cheese

Special taste Ossetian pies attached to the use of the Ossetian cheese. This rennet cheese made from cow's, goat's or sheep's milk has a distinctive taste, and can be stored for a long time without refrigeration. In the old days this cheese was a staple food. To make the Ossetian cheese rennet needed - peeled, washed and dried cow's stomach, ox or sheep. Instead abomasum sometimes use special tablets with enzymes to make cheese.

Buy Ossetian cheese can not everywhere, but in other countries of the Caucasus, the Balkans and in Europe make cheeses that can replace Ossetia. Pies with cheese will be somewhat different from the traditional, but still remain quite tasty. The main use for pie filling enough fat and not too salty cheese. Good mozzarella Mozzarella: an authentic Italian taste , Suluguni Adygei cheese, feta and other varieties, as well as mixtures thereof.

In the presence of rennet or special tablets Ossetian cheese can be prepared independently of whole fresh cow's milk. It is heated up to thirty degrees, was added and allowed to ferment in a warm place. After about half an hour, the milk will curdle, squeeze cheese and allow to drain serum.

Serum from cooking Ossetian cheese too, was the cause - it was used for mixing dough for pies. Prepared according to old recipes of traditional Ossetian pie with cheese on serum - a delicious treat, satisfy hunger Psychology and physiology of hunger - the two sides of the same coin   and gives strength.

Recipe ualibaha - Ossetian pie with cheese

Properly prepared Ossetian pie - a rosy tortilla thickness of not more than two centimeters with a lot of juicy filling. Thick cakes indicate inexperience hostess, cook them. But the main secret of making Ossetian pies is that the cakes should be prepared with a light heart, and then the pies get easy and delicious.

To prepare three ruddy pies need seven cups of flour, two cups of milk, one cup of yogurt Kefir: a unique drink for health and harmony   or serum, two tablespoons of dry yeast, five grams of sugar, three grams of salt, a kilo of Ossetian or other cheese, a tablespoon of vegetable oil, butter and herbs to taste. Sift flour hill, in the recess to pour the warm milk, add yogurt or whey, yeast, sugar and salt, knead the dough uncool. Meanwhile, mash with cheese, if desired, add a little chopped fresh herbs. If you use low-fat varieties of cheese, it is necessary to add to it a little butter.

Divide dough into three parts, roll out thickly in the center of each of the prepared cake to put the cheese filling. Gently spread the stuffing over the surface of the dough, before reaching the edge of three centimeters. Gently stretching the edge of the cake dough, put them in the center, arms form a round cake thickness of about one and a half centimeters. In the center of the cake to make a small hole, put the cake on a greased baking sheet and bake at a temperature of up to two hundred degrees until crust browning. In this first cake should be placed on the lower level of the oven, and then - to the top. After that, pull the cake from the oven and carefully brush them with butter. Served Ossetian pies stacks of three, each pie is cut into eight sectors.

Maria Bykov

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