Osetinskie | Recepty S Foto

For a potato-cheese version, mix 300g grated salty cheese (like Suluguni or Feta) with 200g warm mashed potatoes.

Make a small hole in the center to let steam escape. Bake at 220°C (430°F) for 10-15 minutes until golden.

Traditional pies are always round (about 30cm) and serve deep symbolic roles; on holidays, three pies are stacked to represent God, Sun, and Earth. Common Varieties Walibakh (Uælibækh) : Filled with fresh Ossetian cheese. Kartofdzhin : A mix of mashed potatoes and cheese. Tsakharadzhin : Chopped beet leaves mixed with cheese. recepty s foto osetinskie

Flatten a ball of dough into a circle. Place a ball of filling (the same size as the dough ball) in the center.

Pull the edges of the dough over the filling and pinch them shut. Carefully pat the "bundle" flat into a thin circle, starting from the center out. For a potato-cheese version, mix 300g grated salty

Combine ingredients into a very soft, slightly sticky dough. Let it rise for 1-1.5 hours.

Generously brush the hot pie with butter immediately after taking it out of the oven to make the crust soft. 🍲 Main Dishes & Sides Оситинские Пироги Traditional pies are always round (about 30cm) and

The staple of Ossetian cuisine is the , famous for its thin, soft dough and a generous amount of filling that often exceeds the weight of the dough itself. 🥧 The Classic Ossetian Pie