What is a recipe for Ossetian pie with cabbage? What components do you need to have this dish? You will find answers to these and other questions in the article. Delicate, thin, fried dough and juicy, satisfying filling with a rich taste - this is how real Ossetian pies look like. Find out how to cook them below.
What is the name of?
Few know the recipe for Ossetian pie with cabbage. Round dough cakes with various fillings - a similar dish is found in almost every country: in the Caucasus - it is hitchina, in India - alu paratha. And there are Turkish Gesleme, Italian piadins, Tatar Kystyby, Kyrgyz and Kazakh Katama. All recipes for hot cakes are very similar to each other.
Such an appetizer can be cooked with any filling (for different purposes and tastes) - it is better to take a tortilla with vegetable filling on the road. You can also wrap spinach, beet tops, leeks or young garlic inside. And you can stew the pumpkin with spices, boil the beans, fry the mushrooms with onions - all this also fits in the form of mouth-watering toppings.
Ossetian pie with cheese and cabbage is called cabuskadzhin. Here, cabbage must be chopped so that the filling comes out very tender and juicy. Cheese is best taken Adyghe (or panir), the one that is cooked without rennet.
Kabuskadzhin
Consider the recipe for Ossetian pie with cabbage. The dish turns out fragrant, delicate and very tasty. Even a novice hostess can cook it.
For the test we take:
- one tsp Sahara;
- one tsp yeast
- a glass of milk;
- one tsp salts;
- flour - 4 tbsp. + flour for powder;
- glass of water;
- three tbsp. l vegetable oil.
For the filling, take:
- 900 g of cabbage;
- 30 g of dill;
- vegetable oil (for frying);
- cheese (suluguni, Adyghe, feta cheese) - 600 g;
- cow oil (for lubrication);
- black pepper;
- salt.
Cooking dough
So, you already know what components are included in the recipe for Ossetian pie with cabbage. Prepare the dough for this dish like this:
- Add yeast and sugar to warm water (a quarter cup), stir.
- Pour in 3 minutes. a couple of tbsp. l flour, stir everything until smooth. If the yeast is of good quality, the mass should froth after 15 minutes.
- Sift all the flour into a deep bowl, add salt, mix.
- Combine the yeast mixture with milk and the remaining water, make a hole in the flour and pour the liquid into it.
- Now knead the sticky, very soft dough. It’s difficult to work with him, but in the end the pies are airy. When the dough has the same consistency, knead it well. To make it easier to work with it, add vegetable oil gradually. Knead 15-20 minutes. At the end of the batch, the dough will stop sticking and will be identical to the elastic.
- Cover the dough with polyethylene and leave for 1.5 hours to make it fit.
Cook the filling
Agree, in the photo the Ossetian cabbage pie looks great! Cook the filling for him as follows:
- Chop the cabbage finely.
- Stew the cabbage in a small amount of vegetable oil. Cook first 5 minutes. with the lid open, then pour in a little water, cover with a lid and, stirring occasionally, bring the cabbage to softness. Move it to a bowl, cool.
- Cheese (you can take a mixture of cheeses) on a coarse grate.
- Combine cheese and cabbage, add black pepper and salt, chopped dill, stir.
- Divide the filling into three identical parts and blind 3 balls.
We make a pie
We continue to consider the recipe from the photo of the Ossetian pie with cabbage further. Form this product like this:
- Divide the dough into three identical parts. Put on a surface dusted with flour, stretch into a cake. Put the filling in the middle.
- Gather the dough into a pouch, cover it on top.
- Now form a cake with a diameter of 30 cm.
- Make a small hole in the middle of the cake.
- Spread the cake with cow butter.
- Bake the pies until golden brown at a temperature of 220 ° C for about half an hour.
- Spread the prepared cakes with cow butter.
With cabbage and egg
We bring to your attention an amazing recipe for Ossetian pie with egg and cabbage. This dish is prepared very quickly and simply! You will need to knead the yeast dough, chop and stew the cabbage, to form thin products. Bake them in the oven until cooked.
Prepare the dough for 4 pies from the following components:
- 3.5 tbsp. wheat flour;
- warm water - 1 tbsp .;
- one egg;
- three tbsp. l vegetable oil;
- two tbsp. l Sahara;
- one tsp salts;
- half a pack of yeast (high-speed).
For the filling you will need:
- 70 g of cow's butter;
- 800 g of white cabbage;
- 30 ml lean oil;
- one onion;
- salt;
- a small bunch of fresh dill;
- three chicken eggs + one egg for greasing products.
How to make dough?
Cook the dough for the Ossetian pie with cabbage and egg as follows:
- Pour 3.5 tbsp into a bowl. flour (1 tbsp. = 400 ml), add ½ part of a pack of yeast, sugar and salt, stir all the dry ingredients with a large spoon.
- In the middle of the slide, make a small hole, pour a glass of water warm there (the measuring glass for water should be identical to the glass with which you measured the flour).
- Next, add one egg, stir it in water. After pour a couple of tablespoons of vegetable oil.
- Knead the soft dough with your hands. It should not be cool!
- Send the finished dough into a plastic bag and remove to rise in a warm place.
- After the dough rises, knead it. When it rises again, knead it again and only then start cooking cakes.
Boiled Egg and Cabbage Stuffing
Follow these steps:
- Boil hard-boiled eggs for 15 minutes.
- Pour the eggs with cold water and set aside to cool.
- Peel the onion and chop it into thin strips.
- Pour a little lean oil into a deep skillet, fry the onion on it until translucent.
- Finely chop the cabbage.
- Send the cabbage to a translucent onion, stir, fry the vegetables for 2 minutes. After pour 70 ml of boiling water to them, reduce the heat.
- Stew the cabbage with onions under the lid for half an hour, sometimes stirring so as not to burn.
- Next, add a slice of cow butter to the cabbage, which will give the filling an attractive creamy taste. While it melts, finely chop the dill and peeled eggs and send to the stewed cabbage.
- Stir again, remove the filling from the heat and set aside for 20 minutes to cool slightly.
- Transfer the chilled filling to a deep separate bowl and wait for the yeast dough to reach. As soon as this happens, start making Ossetian pies.
Cooking Pies
Take the following steps:
- When the yeast dough rises a second time, wash it and divide it into 4 parts.
- Send three pieces of dough back to the bag (so as not to wind), and roll out the fourth with a rolling pin, sprinkled with flour. Dab the surface of the table with flour as well. The thickness of the rolled dough should not be more than 3 mm.
- In the middle of the formation, place the fourth part of the filling. After the edge of the dough, wrap so that the filler is inside it. Pinch the edges of the workpiece carefully, sprinkle the seams with flour.
- Put the pie seam down on a baking sheet sprinkled with flour. Gently flatten it first with your hands (do not tear the workpiece!), Then lightly walk along the product with a rolling pin so that it is evenly distributed over the entire surface of the form.
- Make notches on the surface of the pie, spread it with a beaten chicken egg.
- Send the billet to the oven, heated to 220 ° C, for 20 minutes. and bake until golden brown.
- Remove the cake from the oven, let it cool slightly, and at this time, prepare and send the following product to the oven.
Cut the finished pie into portions and serve immediately. By the way, it is believed that the thinner the pie, the more skilled the Ossetian mistress.
Potato filling
To create this filling you will need:
- 300 g mashed potato;
- 50 g feta cheese;
- 4 stalks of green onions;
- a mixture of freshly ground peppers (to taste).
Prepare the filling like this:
- Cook the mashed potatoes. Add crumbled cheese and chopped green onions.
- Stir everything, add a mixture of peppers.
- Cook the dough as described in previous recipes. Bake pies the same way.
Serve hot with milk or whatever you like. Enjoy your meal!