Cooking process
Delicious Ossetian pies are a significant dish of Ossetian cuisine. These appetizing golden pies are present in everyday and festive menus. Ossetian pies are prepared with different fillings, and today I’ll tell you about one of the options – a pie filled with cheese or an Ossetian pie Ualibah (Olibakh).
It is not difficult to prepare an Ossetian pie with cheese, but in order to make the cake as amazingly delicious and soft as that of the Ossetian hostesses, it is necessary to observe certain subtleties and rules in which I propose to try to understand today. Let’s start ?!
Prepare the ingredients in the list. Traditionally, yeast dough and Ossetian cheese are used to prepare Ossetian pie with cheese. If necessary, Ossetian cheese can replace cheese, feta or suluguni. I had a brynza.
If the cheese is very salty, cut it into large pieces and soak for a while in water or milk, this will help remove excess salt.
In warm milk, dissolve salt and sugar. Add the yeast and leave the mixture for 10-15 minutes so that the yeast is activated.
In a bowl, combine the milk-yeast mixture, a little flour and vegetable oil. Gradually adding flour, knead soft dough.
Cover the dough with a food film or towel and place in a warm corner of the kitchen for 15-25 minutes to allow the dough to rise. If you really want to speed up this process, you can install a container with a test for a water bath – the dough will rise faster.
In the meantime, you can prepare the filling – crumble or grate the cheese. If the cheese is watery, it is better to wring out excess liquid beforehand. Based on this recipe, adding to the cheese different greens, beet leaves, cabbage, beans, pumpkin, you can cook many other options for the pie.
Raise the dough and divide it into 2 parts, since from the indicated quantity of ingredients we will get 2 pies.
Place the dough portion on the flour-poured working surface and, gradually spreading the dough with the palms, sticking the fingertips into it, give it a circle shape with a diameter of about 30 centimeters.
I cheated and used a round wooden board, it served both as a working surface, and a benchmark of the shape and size of the pie. If you refuse the rolling pin, you will save the air structure of the dough, and consequently, in the finished cake the dough will remain gentle and soft.
Put the filling in the center of the dough. The filling should be a lot.
Remember, what size was the ball of dough before you “rolled” it, and take about the same amount of stuffing. If you cook strictly according to the recipe – take exactly half of the filling.
Moving gradually along a circle, clench and join the edges of the dough, as if wrapping the filling in a thin ball of dough. Skillful Ossetian hostesses can form a pie in such a way that the dough in it turns out to be thin and even on all sides.
At me, unfortunately, at first did not manage to achieve the same result, and in the finished pie in areas where the dough was connected, more magnificent areas slipped. True, this is not reflected in the amazing taste of the pie. In search of a solution to this problem, I met advice – just cut off the extra dough. I tried, but the result did not suit me anyway – maybe better. I still assume that the ideal uniformity of the test will come with practice.
Turn the cake over and, gently stretching your palms, level on the surface of the table, giving the cake the shape of a round thin bun.
Gently holding the cake with both hands, place the cake on a baking tray. In the center, make a small hole for the steam exit. Pie the cake in a preheated 250 degree oven and bake for 10-12 minutes.
Time can be adjusted a little, based on the characteristics of your oven. My miniature electric oven, despite all the tricks, persistently unnecessarily browns my pies.
Pour the surface of the finished pie with butter.
Ossetian pie with cheese is ready!
This pie is equally good and as a snack, and instead of bread, and even with a cup of sweet tea, it blends perfectly. Try it!
Ossetian pie with cheese
A traditional recipe for an Ossetian pie with Ualibah cheese, featuring pastries for tea at all times.
Ingredients
Milk – 200 ml
Salt – 10 g
Sugar – 10 g
Yeast – 1.5 tsp.
Flour – 350 g
Vegetable oil – 30 ml
Filling:
Cheese / brynza / suluginium – 250-350 g
Butter – 20 g (for lubricating the pie)
Cooking process
Delicious Ossetian pies are a significant dish of Ossetian cuisine. These appetizing golden pies are present in everyday and festive menus. Ossetian pies are prepared with different fillings, and today I’ll tell you about one of the options – a pie filled with cheese or an Ossetian pie Ualibah (Olibakh).
It is not difficult to prepare an Ossetian pie with cheese, but in order to make the cake as amazingly delicious and soft as that of the Ossetian hostesses, it is necessary to observe certain subtleties and rules in which I propose to try to understand today. Let’s start ?!
Prepare the ingredients in the list. Traditionally, yeast dough and Ossetian cheese are used to prepare Ossetian pie with cheese. If necessary, Ossetian cheese can replace cheese, feta or suluguni. I had a brynza.
If the cheese is very salty, cut it into large pieces and soak for a while in water or milk, this will help remove excess salt.
In warm milk, dissolve salt and sugar. Add the yeast and leave the mixture for 10-15 minutes so that the yeast is activated.
In a bowl, combine the milk-yeast mixture, a little flour and vegetable oil. Gradually adding flour, knead soft dough.
Cover the dough with a food film or towel and place in a warm corner of the kitchen for 15-25 minutes to allow the dough to rise. If you really want to speed up this process, you can install a container with a test for a water bath – the dough will rise faster.
In the meantime, you can prepare the filling – crumble or grate the cheese. If the cheese is watery, it is better to wring out excess liquid beforehand. Based on this recipe, adding to the cheese different greens, beet leaves, cabbage, beans, pumpkin, you can cook many other options for the pie.
Raise the dough and divide it into 2 parts, since from the indicated quantity of ingredients we will get 2 pies.
Place the dough portion on the flour-poured working surface and, gradually spreading the dough with the palms, sticking the fingertips into it, give it a circle shape with a diameter of about 30 centimeters.
I cheated and used a round wooden board, it served both as a working surface, and a benchmark of the shape and size of the pie. If you refuse the rolling pin, you will save the air structure of the dough, and consequently, in the finished cake the dough will remain gentle and soft.
Put the filling in the center of the dough. The filling should be a lot.
Remember, what size was the ball of dough before you “rolled” it, and take about the same amount of stuffing. If you cook strictly according to the recipe – take exactly half of the filling.
Moving gradually along a circle, clench and join the edges of the dough, as if wrapping the filling in a thin ball of dough. Skillful Ossetian hostesses can form a pie in such a way that the dough in it turns out to be thin and even on all sides.
At me, unfortunately, at first did not manage to achieve the same result, and in the finished pie in areas where the dough was connected, more magnificent areas slipped. True, this is not reflected in the amazing taste of the pie. In search of a solution to this problem, I met advice – just cut off the extra dough. I tried, but the result did not suit me anyway – maybe better. I still assume that the ideal uniformity of the test will come with practice.
Turn the cake over and, gently stretching your palms, level on the surface of the table, giving the cake the shape of a round thin bun.
Gently holding the cake with both hands, place the cake on a baking tray. In the center, make a small hole for the steam exit. Pie the cake in a preheated 250 degree oven and bake for 10-12 minutes.
Time can be adjusted a little, based on the characteristics of your oven. My miniature electric oven, despite all the tricks, persistently unnecessarily browns my pies.
Pour the surface of the finished pie with butter.
Ossetian pie with cheese is ready!
This pie is equally good and as a snack, and instead of bread, and even with a cup of sweet tea, it blends perfectly. Try it!