A classic Ossetian pie-eaterhalah in the form of a flat cake, suitable as a breakfast or dinner.
Ingredients
Kefir – 60 ml
Flour – about 400 g
Dry yeast – 1/2 tsp.
Salt – 1/2 tsp.
Sugar – 1 tsp.
Water – 120 ml
Butter – 40 g
Pickled cheese – 250-300 g
Greenery – 2-3 branches
Cooking process
Flat Ossetian pies-flat cakes with filling, including Ualibah, are traditionally formed with hands, stretching the dough without a rolling pin and other improvised means. I note that a yeast dough mixed with a sour-milk drink after a two-hour proofing becomes surprisingly supple, soft, and working with it is a treat for a baker.
Prepare the products for cooking Ossetian pie Ualibah. For the filling we take brine cheese, in the original we need Ossetian, in the adapted version we will replace regional or imported, but brine.
Ossetian pies baked as on the spoon, and without. Today in warm water we dissolve sugar and yeast, we maintain 15 minutes before the appearance of foam.
Sift flour, mix with salt, yeast solution, 2 tbsp. melted butter and kefir.
We knead the soft dough, roll it with the ball and under the towel we dissolve in the heat for the next 2 hours.
“Adult” fibrous bun is slightly mashed.
Draw a circular layer.
Add the crumbled cheese and fresh greens.
We pull the edges of the flat cake to the center.
We again roll out a piece with a diameter of about 40 cm – we act on both sides. In the center for ventilation, push a small hole. Bake for about an hour in a hot oven at 180 degrees.
We grease the hot Ossetian pie Oalibah with the remains of butter.
Divide the triangles and treat.
Ossetian pie Oualibakh
A classic Ossetian pie-eaterhalah in the form of a flat cake, suitable as a breakfast or dinner.
Ingredients
Kefir – 60 ml
Flour – about 400 g
Dry yeast – 1/2 tsp.
Salt – 1/2 tsp.
Sugar – 1 tsp.
Water – 120 ml
Butter – 40 g
Pickled cheese – 250-300 g
Greenery – 2-3 branches
Cooking process
Flat Ossetian pies-flat cakes with filling, including Ualibah, are traditionally formed with hands, stretching the dough without a rolling pin and other improvised means. I note that a yeast dough mixed with a sour-milk drink after a two-hour proofing becomes surprisingly supple, soft, and working with it is a treat for a baker.
Prepare the products for cooking Ossetian pie Ualibah. For the filling we take brine cheese, in the original we need Ossetian, in the adapted version we will replace regional or imported, but brine.
Ossetian pies baked as on the spoon, and without. Today in warm water we dissolve sugar and yeast, we maintain 15 minutes before the appearance of foam.
Sift flour, mix with salt, yeast solution, 2 tbsp. melted butter and kefir.
We knead the soft dough, roll it with the ball and under the towel we dissolve in the heat for the next 2 hours.
“Adult” fibrous bun is slightly mashed.
Draw a circular layer.
Add the crumbled cheese and fresh greens.
We pull the edges of the flat cake to the center.
We again roll out a piece with a diameter of about 40 cm – we act on both sides. In the center for ventilation, push a small hole. Bake for about an hour in a hot oven at 180 degrees.
We grease the hot Ossetian pie Oalibah with the remains of butter.
Divide the triangles and treat.