Ossetian pie with beet greens and cheese
Description
A delicious and hearty Ossetian pie recipe, specially for you. To prepare it, knead a yeast dough. While the dough is rising, prepare the filling. Finely chop beet greens and herbs, then mix them with grated cheese, sour cream, and a pinch of salt. Once the dough is ready, divide it into portions, flatten each portion with your hand into a round shape, and place a portion of the filling in the center. Pinch the edges together, transfer the resulting ball onto a baking sheet, and carefully flatten it into a disc, taking care not to tear the dough. Make a small hole in the center and bake the pie in the oven for 15 minutes. When ready, generously brush the pie with butter and serve immediately, either cooled or slightly warm.
Instructions
- 1
Step 1
Dissolve the yeast in warm water with sugar and wait a few minutes, then add kefir and vegetable oil. Pour this mixture into a bowl with sifted flour and knead the dough. Place the dough into a pot, greasing the bottom with oil, and let it rise for an hour. Then knead the dough again and let it rest for another 15-20 minutes.
- 2
Step 2
While the dough is rising, let's prepare the filling. Thoroughly wash the beet leaves and greens, then finely chop them. Grate the cheese. Combine these ingredients, add sour cream, a little salt, and mix well.
- 3
Step 3
Divide the dough into 3 to 5 parts. The number of pies must necessarily be odd, as Ossetians bake an even number of pies only for funerals—in any other case, it is considered a bad omen. Flatten each piece of dough by hand into a flat round, and place a portion of the filling in the center.
- 4
Step 4
Gather the edges of the flatbread around the filling, forming a pouch, and pinch the edges to seal. Now turn the filled ball seam-side down—you can place it directly on a baking sheet—and gently flatten it into a flat pie. The thinner, the better. Make a small hole in the center to allow steam to escape. Preheat the oven to 220°C (428°F) and bake the pie for 15 minutes. While still hot, generously brush the pie with butter and serve immediately.