RECIPE: whi.sk/8i5oi
Ossetian pies are thin, round, closed pies with assorted fillings that combine feta-like cheese and chopped raw and cooked vegetables - potatoes, cabbage, beet leaves, beans, squash, chives, etc. The pie's name reflects the vegetable part and makes its flavor. Three piled Ossetian pies are a centerpiece of a festive table in Ossetia. Ossetian pies can be served as a meal or a heavy appetizer for a wine-tasting party.
Saharajin - beet leaves + cheese
Kabushkadjin - cabbage + cheese
Sakharajin is my favorite and the most incredible Ossetian pie. It is made with chopped beet leaves. They are similar to chard and commonly used in European, Mediterranean, and Caucasian cuisines. Beet leaves make a flavorful, addictive combination when cooked with Feta-like cheese.
The dough for Ossetian pies is very soft, wet, and sticky. Its consistency is the same all over Ossetia, with variations in liquid ingredients. When baked, the dough becomes a deliciously creamy crumb. My recipe is an adaptation of locally available ingredients.
для теста, на 2 пирога
- 400 г хлебной муки
- 5 г быстродействующих дрожжей SAF
- 2 ч.л. соли
- 2 ч.л. сахара
- 220 мл воды
- 100 г сметаны
- 1 яйцо, крупное
- 2 ст. л. подсолнечного масла
для начинки Сахараджин, на один пирог
- 160 г свекольных листьев, мелко нарезанных
- 10 г шнитт-лука или зеленого лука, мелко нарезанного
- 10 г кинзы, мелко нарезанный
- 150 г свежего овечьего сыра
для начинки Кабушкаджин-Сыхт, на один пирог
- 180 г свежего овечьего сыра
- 200 г капусты, мелко шинкованной
- 50 г репчатого лука, мелко нарезанный
- 1 ч.л. подсолнечного масла
- 1 щепотка соли
- 1 щепотка чёрного перца, молотого
- 50 г грецких орехов, обжаренных на сухой сковороде, мелко рубленных