The Highlanders have long been famous for its hospitality and rich, amazingly delicious, but healthy food. Fragrant Ossetian pies, recipes are carefully preserved and transmitted from generation to generation, are just so delicious and healthy dishes. Prepared with love, these cakes are always stimulate appetite.

Custom filling

Europeans often refer to the beet greens as a filling for a pie with skepticism. However, those who decided to try an unusual dish, are pleasantly surprised by a gentle refreshing taste. In addition, beet greens, especially the young, is extremely useful due to high content of vitamins and minerals. Beet leaves many national kitchens are used for salads, soups and other dishes. This product is eaten fresh and harvested for future use: dried, kvass, pickled.

Modern man often seems that these dishes are prepared exclusively from poverty, but it is not: beet tops has a very pleasant taste, it is useful to those who suffer from cardiovascular diseases, anemia, diabetes and thyroid disease. Due to the high content of vitamin PP beet tops strengthens blood vessels, improves their flexibility, helps prevent atherosclerosis Atherosclerosis - when problems with blood vessels . In addition, the use of beet tops promotes healthy liver and preservation of youth Keeping youth - proper nutrition and a healthy lifestyle .

Ossetian pie with beet tops called "tsaharadzhin." As a rule, in addition to the beet leaf put stuffing in the Ossetian cheese. Sometimes, it also added a spicy greens, but many like clean, with nothing mixed taste of beet tops.

Ossetian pie with cheese and beet leaves

To prepare the dough must take the package dry yeast, eight hundred and fifty milliliters of water or serum, a teaspoon of salt, a tablespoon of sugar, flour and butter. Flour should be enough to make the dough get soft and elastic, and butter should be enough to thoroughly lubricate the finished cakes on top and bottom.

Dry yeast diluted with sugar and one hundred milliliters of warm water. When the mixture will foam, add the remaining water, salt, sugar and flour to form soft dough, which should be knead well, roll into a ball, coat with vegetable oil, cover with foil and leave for a couple of hours.

Meanwhile, the filling can be prepared. Beet leaves must wash, dry and finely chop. To salt the filling does not mean that it does not become overly wet juice from speaking. Very tasty filling is obtained if a chopped beet leaves add chopped Ossetian cheese in the same amount. Unfortunately, you can buy the cheese, not everywhere, but the cake can be replaced by other varieties of Ossetian cheese - such as mozzarella Mozzarella: an authentic Italian taste , Suluguni Adygei cheese or a mixture thereof. The main thing is that the cheese for the stuffing was quite fat, low-melting and not too salty. Number of filling should be about equal to the number of test volume.

Obmyat approached the dough, divide into three parts, each of which roll into a ball. To prepare the cake roll the ball of dough, put in the middle third of the reservoir filling and assemble the ends of dough formation "in a knot." Thereafter the cake and gently invert arms flatten the filling, starting from the edges. Place the cake in the pan with a diameter of thirty centimeters and gently stretch, giving it a round shape. In the center of the cake should be opening for the vapor to escape.

Bake Ossetian pies in preheated oven very quickly. First, they put on the bottom shelf to propeksya bottom of the pie, and then dopekayut at the top of the oven, until the cake is lightly browned. Ready-made cakes should be immediately greased piece of butter on all sides and serve.

Maria Bykov

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