Recipe: Ossetian cheese pie

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Ossetian pies are usually made based on a 1:1 ratio, i.e. the amount (in grams) of the inside must be equal to the amount (in grams) of dough. The dough for the Ossetian pie can be either yeast or unleavened, but despite this it does not lose its softness and fluffiness. Also, proper attention must be paid to the insides. It should be noted that potatoes, greens, spinach, cabbage and other products can be consumed in combination with cheese. The exception is meat, which is not recommended for use as entrails with cheese.

Ossetian pie with cheese

Wheat flour – 200 gr
Milk – 200 ml
Butter – 2 tbsp. l (1 tbsp for dough + 1 tbsp for serving)
Egg – 1 piece (small)
Yeast – 1.5 tsp. (dry)
Salt - a pinch in the dough + in the filling (to taste)
Sugar – 1/3 tsp.
Adyghe cheese – 400 gr
Drink – 2 tbsp. l per serving of innards

Heat the milk.
Melt butter in it. Mix the egg with salt. Sift the flour through a sieve. Mix with sugar and dry yeast. Add egg and milk to the acquired consistency. Based on the mixture, the dough comes out quite watery. Grease your hands with vegetable oil so that the dough does not stick to your hands. Continue kneading the dough without adding flour. Place the dough in a warm space for 1 - 1.5 hours, covering it to prevent it from drying out.

While the dough is rising, you need to work on the insides. When the dough is almost ready, grate the cheese on a large grater. Salt the cheese to taste. Next is the formation of the cake. Sprinkle the working surface of the table with flour. Divide the purchased dough into two portions. Stretch the dough into a round shape using your hands only, no need to use a rolling pin! Place a portion of the inside on the resulting flatbread. Gather the edges without the inside into the center, sprinkle with flour and gently press with your palms, giving the product a flat shape.

Turn the workpiece over and continue pressing it until it reaches a thickness of 2–3 cm. The main thing is that the inside does not stick out! It is necessary to carry out this manipulation with the dough filled with entrails as quickly as possible, because the cheese inside may get wet and the product will stick to the table. Transfer the workpiece to a heated baking sheet (frying pan, suitable form). Grease the baking dish with oil previously. Adjust the shape of the pie on a baking sheet (pan, suitable form). Create a small hole in the top layer for steam to escape. Preheat the oven to 220o. Bake the pie for 10 minutes on the bottom shelf, followed by 10 minutes on the top shelf. Grease the finished pie generously with melted butter. The pie is ready! Bon appetit!

Ossetian pie with cheese and potatoes

Wheat flour – 200 gr
Milk – 200 ml
Butter – 2 tbsp. l (1 tbsp for dough + 1 tbsp for serving)
Yeast – 1.5 tsp. (dry)
Salt - a pinch in the dough + in the filling (to taste)
Sugar – 1/3 tsp.
Adyghe cheese – 400 gr
Drink – 2 tbsp. l per serving of innards
Potatoes – 300 gr
Sour cream – 100 gr

Sift the flour through a sieve. Mix with yeast, salt and sugar. Warm the drink to room temperature. Add to dry consistency. Knead the dough. At the end of kneading, add 1 - 2 tablespoons of oil. Leave the dough for 1 hour in a warm place, covered. Boil potatoes in their skins until fully cooked. Peel it and mash it into a puree. Grate the cheese on a large grater. Mix potato mixture and grated cheese. Add sour cream, stir, salt.

Stretch the dough with your hands into a round cake. Place the filling on top. Fold the loose edges into the middle. Form a flat cake 2 - 3 cm wide. Place the product on a baking sheet sprinkled with flour (frying pan, baking dish). Create a small hole in the top layer of dough to allow steam to escape. Preheat the oven to 200 degrees and bake the pie for 30 - 40 minutes. When the pie is ready, brush it generously with melted butter. Bon appetit!

Ossetian pie with cheese and cabbage

Wheat flour = 500 gr
Milk – 250 ml
Yeast – 1 tsp. (dry)
Vegetable oil – 3 tbsp. l.
Sugar – 1 tsp
Salt – 1 tsp

Cabbage – 1 kg
Ossetian cheese – 500 gr
Onion – 1 pc.
Vegetable oil – 3 tbsp. d.
Seasonings - to taste
Butter - to taste

Heat the milk.
Dissolve yeast and sugar in half the indicated amount of milk. Sift the wheat flour. Mix it with salt. Add milk with yeast and sugar to the flour, pour in the remaining milk. Knead the dough. At the end add vegetable oil. Leave the dough in a warm place for 1 – 1.5 hours. While the dough is rising, prepare the filling. Wash the cabbage under running water, remove wilted leaves, if any. Cut the cabbage into thin strips.

Peel the onion and cut it into half rings. Fry the onion until transparent and add cabbage to it. Cook for 8 – 10 minutes over medium heat, stirring frequently. Season with salt and spices to taste. Grate the cheese on a large grater. Mix cheese and cabbage, add salt if necessary. From the inside we form three balls. Prepare a round piece, stretched by hand, and one piece of dough. Place the filling on the resulting flatbread and fold the empty edges towards the middle. Next, use your hands to gently press on the product, then turn it over and continue the above action. Subsequently, the pie should be no more than 2 - 3 cm wide.

Preheat the oven to 200 degrees. Place the pie on a floured baking sheet (or another baking dish). Place in the oven on the lower tier for 10 minutes, then place on the upper tier during this time. In this way, bake several cakes, any of which must be generously greased with butter. The pie is very tasty! Bon appetit!

Ossetian pie with cheese and herbs

Wheat flour – 450 – 500 gr
Drink – 250 ml
Butter – 50 g
Yeast – 7 g (dry)
Salt – 0.5 tsp.

Ossetian cheese – 150 gr
Greens – 150 gr
Sour cream – 100 gr
Butter – 50 g

Dilute the yeast in half the indicated amount of kefir. Sift flour, mix with salt. Next, add yeast diluted in kefir, the remaining drink and butter. Knead the dough. Leave in a warm place for 1 – 1.5 hours. Prepare the filling. Grate the cheese on a large grater. Finely chop the greens. Mix herbs, cheese and sour cream. If necessary, add salt.

When the dough is ready, divide it into three parts. Form one part into a round cake with your hands and place part of the inside on it. Fold the loose edges of the product towards the middle. Using your hands, give the flatbread a thickness of 2–3 cm. Preheat the oven to 200 degrees. Sprinkle the baking dish with flour. Place the product on the mold. Bake for 15 – 20 minutes. When the pie is ready, brush generously with butter. The pie is ready! You can serve it to the table! Bon appetit!

Ossetian pie with cheese and spinach

Flour – 450 – 500 gr
Yeast - 1 tsp. (dry)
Sugar – 1 tsp.
Salt – 1 tsp.
Warm water – 170 ml
Ossetian cheese – 200 gr
Spinach – 300 gr
Onion – 1 pc.
Leek
Greenery

Ordinary recipes for tender Ossetian cheese pie

Very tender, indescribably tasty, moderately nutritious - this is exactly how you can characterize the Ossetian cheese pie; the baking recipe involves making a narrow dough and an appetizing interior. It is prepared in a round, sometimes triangular shape. The pie is served as an independent dish with tea or fermented milk drinks, and can also serve as an addition to soups, roast dishes and salads.

The version with cheese inside is considered more popular and universally suitable. After all, he approaches dishes with different taste characteristics. Cheese can be supplemented with vegetables, herbs, and meat. The base for the pie can be fresh or yeast.

Savory Ossetian pies: recipe with photos with cheese

In the Caucasus, young pickled cheeses such as Adyghe or Suluguni are used to make the insides. In this case, the pie acquires a slightly curd aftertaste. When the baked goods are hot, the cheese stretches pleasantly. That’s why I want to eat even more pie than I planned!

When baking the cake, you need to create a small hole in the center through which steam will escape. The baked goods will turn out even more tender and fragrant if you grease them with butter.

Ingredients:

· Wheat flour – 500 gr;
· Instant yeast – 1 teaspoon;
· Milk – 180 ml;
· Water – 160 ml;
· Butter – 70 g;
· Sugar – 1 tablespoon;
· Salt – 1 teaspoon;
· Chicken egg – 1 piece;
· Suluguni – 400 gr;
· Adyghe cheese – 400 gr.

Savory Ossetian pies: recipe with photos with cheese

Manufacturing method:

Sift the wheat flour twice into a large bowl. It’s better to throw a couple of tablespoons on top to bring the dough to a suitable mixture;
Add yeast, sugar and salt to the flour. Mix all dry ingredients;
Make a well in the center of the flour and pour warm milk and water into it.
The water temperature should be about 36-40 degrees, in other words, pleasantly warm;
Mix the dough with your hands. When lumps of flour form, add 50 grams of soft butter and knead the dough with your hands;
Knead the base for about 10-15 minutes. It should be smooth and slightly stick to your hands. Add additional flour as needed;
Roll the base into a ball and put it in a warm space for 1 hour. Cover the container with the dough with film or a towel;
After an hour, knead the dough well again, roll it into a ball again and put it in a warm place for another 1 hour;
Grate the cheeses on a small grater and mix together. Divide the filling into 3 equal parts and roll into a fairly dense ball;
We take out the risen dough. Divide it into 3 similar parts, roll it into a ball, wrap it in cling film and let it rest for 10 minutes;
After 10 minutes, take one base, place it on a table sprinkled with flour, and roll it into a small round layer 2-3 cm wide. Place a ball of cheese in the center. Wrap the dough around the entire cheese ball and carefully pinch the edges. We lay out the workpiece, seam side down, and begin to carefully roll out the base into a flat cake;
Place the base on parchment paper and tear the dough in the center with your fingers;
Bake the pie for 20-25 minutes at 190 degrees. The baked goods should become a beautiful golden color;
Remove the pie from the oven, brush with a tablespoon of butter, cover with a towel and let rest for 5-10 minutes. After that, you can serve the flatbread to the table!

Recipe for Ossetian pie with cheese and herbs

Ossetians often use feta cheese and various greens to make entrails. Brynza can be combined with suluguni cheese and cottage cheese. As for greens, cilantro, dill, green onions, and beet tops are more often used. Spinach pies are often made.

The basic rule when making baked goods is that the insides and dough must be equal. In this case, the pie will turn out fragrant and satisfying. The dough will not overwhelm the taste of the inside. If you put more entrails, the dough will tear.

Ingredients:

· Wheat flour – 1.5 cups;
· Warm milk – 1.5 cups;
· Dry yeast – 2 teaspoons;
· Cheese cheese – 300 gr;
· Fresh herbs to taste – 1 large bunch;
· Vegetable oil – 1 tablespoon;
· Butter – 40 g;
· Salt and sugar – a pinch each.

Recipe for Ossetian pie with cheese and herbs

Manufacturing method:

Mix all dry ingredients in a container;
Add warm milk in parts and knead the dough;
When the base takes on an elastic form, add vegetable oil;
Carefully knead the base and put it in a warm place, covered with a towel, for 1 hour;
After an hour, the dough should increase in size by 2-3 times;
Grind the cheese into crumbs;
We carefully wash the greens, dry them and chop them;
Mix cheese with herbs. Divide the filling into two equal parts and form a ball from each part;
When the dough has risen, knead it well again, divide it into two parts and roll it into a flat round piece;
Place the filling in the center of the base, pinch the edges;
Turn the workpiece over, seam side down. Roll out a narrow flat cake;
Make a hole and place in the oven for 30-40 minutes. Oven temperature 180-200 degrees;
Take out the pie, grease it with butter;
Repeat the function with the remaining dough and entrails.

Regular Ossetian pie with cheese: recipe without yeast

Tender and tasty dough for Ossetian pie can be prepared with kefir. The base will turn out to be the most airy, and it will take much less time to make. This recipe is not bad for those who do not like or do not know how to work with yeast.

As for the inside, you can mix the cheese with fatty cottage cheese. It will turn out no less tasty. With all this, the calorie content of the finished dish will be lower!

Ingredients:

· Drink – 125 ml;
· Water – 125 ml;
· Baking powder – 1 teaspoon;
· Sugar – 1 teaspoon;
· Salt, soda – ½ teaspoon;
· Vegetable oil – 2 tablespoons;
· Flour – 320-350 gr;
· Hard cheese – 300 gr;
· Cottage cheese – 100 gr;
· Fresh herbs – 1 small bunch;
· Butter – for greasing the finished pie

Regular Ossetian pie with cheese: recipe without yeast

Manufacturing method:

Mix the drink with water and add soda. When the soda reacts, a light foam appears on the surface of the water;
Add sugar, salt, baking powder, sift the flour (it’s better not to use the whole amount);
When the dough begins to take shape, add vegetable oil;
Knead the dough. It must be soft, elastic, and not stick to your hands. You can add more flour as needed. Don't overfill the dough with flour!
Cover the base with a towel and let it stand for 15-20 minutes. During this period of time we will prepare the filling;
Grate the hard cheese on a small grater, mash the cottage cheese with a fork;
We wash the greens and chop them into small pieces;
Mix cheese, cottage cheese and herbs, form 2 balls;
The upcoming manufacturing process is similar to the two previous recipes.

Ossetian pies are baked goods with a special character. It is warm, yet filling and fragrant. To make the flatbread taste as homely as possible, you can use ghee to lubricate the finished product.

How to cook Ossetian cheese pie?

In a friendly home, dear guests are greeted with bread and salt. In Ossetia, Ossetian pie with cheese has become such a common dish. It is served at festive events and family feasts.

Manufacturing secrets

There may be several variations of such baked goods, but cheese is almost always used as the main inside. This could be cheese:

greens, potatoes;
cottage cheese, meat, beans;
pumpkin, spinach, cabbage….

Ossetian pies are made from soft yeast dough, adding a juicy filling inside. The shape is usually round and is usually achieved by experienced housewives 30–40 cm in diameter. The uniqueness of this type of baking is the thickness of the dough. It should be narrow and soft, and the inside should not spill out of the product.

The recipes for making such baked goods are not complicated. After some practice at home, even novice housewives can bake an Ossetian pie with cheese. Ossetian unique cheese is taken as the base of the inside. Its analogue is difficult to find in our stores. Therefore, you can take Adyghe as an adequate replacement. But you need to mix it with suluguni, having previously chopped both cheeses with a fork.

Or you can mix unsweetened fatty cottage cheese with regular hard cheese, previously grated. There is no point in saving on the amount of dairy product. It is believed that in a traditional recipe with cheese or any other innards, the ratio of the finished dough and innards by weight should be approximately identical. In other words, with a dough weight of 300 g. and the insides must be the same amount.

Beginning housewives should not immediately create huge pies. A good size for those who are just starting to make them is considered to be 15–20 cm. This is due to the fact that it is difficult to transfer a huge product onto a baking sheet without experience without the thin dough tearing and the insides not spilling out.

Traditional recipe

How to cook Ossetian cheese pie? For production you will need:

2.5 cups flour, a glass of milk;
1 tbsp. l. butter and vegetable oil;
300–350 g Adyghe cheese;
1.5 tsp. dry yeast, salt, sugar.

The quantity of goods is given to make 1 pie, but usually this is not enough for a small company, so several pieces with different insides are prepared.
Step by step annotations:

Heat the milk. Place sifted flour, salt and sugar into a bowl. Pour a little warm water into a glass, a little bit of sugar and pour out the yeast until a snow-white head forms. This will take approximately 10 minutes.
Mix the remaining heated milk with the rising yeast and pour the entire mixture into a bowl of flour. Knead the soft dough. It must be soft and plastic. If the dough comes out dense, you can pour in a little warm milk and knead again.
Leave the dough to rise for two hours. During this period of time, the dough should rise perfectly. Then knead the dough and leave for another 40-50 minutes. Mash the Adyghe cheese. If the cheese is dry, you can add a little melted butter to it.
When the dough has risen again, form the pie. To do this, place the dough on a cutting board and stretch it with your hands into a flat cake one centimeter wide. Place the prepared filling in the center of the cake and smooth its surface with a spoon.
Gather the ends of the cake to the center, connecting them, and with a rolling pin, without pressing too much, or with your hands, flatten the resulting ball. Give it again the shape of a round cake 1.5–2 cm wide.
Grease a baking sheet with vegetable oil and transfer the finished cake to it. Stop rising for 7-10 minutes. You can lay it seam down or seam up. Both options are used in cooking. It is not recommended to leave the formed flatbread on the table forever, because soft varieties of cheese contain a certain amount of water. It can seep through the structure of the dough and the cake will simply stick to the cutting board.
Usually, a small hole is made in the middle of the formed product to allow steam to escape. You can create several small cuts with a knife. Previously, preheat the oven to 200 degrees and only then place the baking sheet with the product in it. Bake for 15 minutes. Grease the finished baked goods generously with butter.

Popular recipes

This pie is savory both when hot and when it has cooled down. Ossetian pies withstand freezing unsurpassed. Leftover baked goods from lunch that are not planned to be eaten in the near future can be wrapped in plastic wrap. Then put it in the freezer and defrost as needed.

There are several options for making dough for Ossetian pie. For example, you can prepare dough with kefir and the product will turn out no less tasty.

With kefir dough

For production you will need:

2 cups of kefir, 400 g of flour;
30 g margarine, 10 g dry yeast;
Adyghe (or Ossetian) cheese 300 g;
butter for greasing, salt, sugar.

This version of the pie can be prepared using yeast or soda.
If you want to create a dough quickly, then soda will do. In this case, the finished dough rests for 30–40 minutes. If yeast is used, the time will increase to 2–3 hours. Manufacturing stages:

Sift the flour, create a hole in the center into which pour the drink, salt, sugar, soda or yeast and melted margarine.
If you use yeast, then you need to pour a little warm water in a separate container beforehand and add sugar so that the yeast rises. If soda is used, it is added specifically to the dough.
Knead the soft dough, let it rest and form into a flat cake. Subsequent actions are similar to the actions in the previous recipe.

Inside with potatoes

There are many options for the interior, you can choose to suit any taste. The abundance is created due to additional ingredients when making baked goods with cheese. You will need:

200 g potatoes;
at least some cheese 300 g;
30 g butter.

Peel the potatoes and boil until soft. Drain the water and mash the puree until smooth.
Add butter. Add salt to taste.
Grate the cheese or mash it with a fork. Add it to mashed potatoes. Mix everything.

As you can see, preparing an Ossetian pie with cheese and potatoes is quite simple.

With cabbage and cheese

feta cheese or the consistency of Adyghe and hard cheeses 200 g;
300 g of fresh cabbage, 50 g of walnuts.

Shred the cabbage thinly, pour boiling water over it and let stand for 5–10 minutes. The cabbage will become softer and the bitterness will go away.
Drain the water through a colander and fry the cabbage in vegetable oil in a frying pan until soft.
While the cabbage is cooling, mince the cheese and nuts. Combine all ingredients.

You can bake an Ossetian pie with cheese and herbs. Add a bunch of finely chopped herbs to the cheese filling. It could be cilantro, dill, parsley, or a little bit of everything. If you have cottage cheese at home, then by mixing the cheese and cottage cheese in half and adding your favorite spices, you can bake an Ossetian pie with cottage cheese and cheese.

Inside with pumpkin or spinach

350 g pure pumpkin;
150 g each of onions and cheese.

Cut the onion into half rings and fry lightly in vegetable oil. Grate the pumpkin and cheese into a bowl.
Add onions and spices to taste. Salt and pepper. Mix everything.

For the spinach pie you will need:

250 g of Ossetian cheese or Adyghe cheese in half with feta cheese;
150 g spinach, a bunch of green onions.

Finely chop the greens and mash the cheese with a fork. Mix everything.

Pie with meat and cheese

0.5 kg of fresh meat (beef, lamb or lean pork);
0.1 kg suluguni cheese, small onion, 50 ml broth, salt, pepper, herbs.

Manufacturing:

Cut the meat into pieces and pass through a meat grinder along with the onion.
Finely chop the greens and add to the minced meat. Salt and pepper.
Pour broth into the minced meat, add herbs, mix everything very well.

A dietary option is Ossetian pie with cheese and chicken. Its recipe is similar to baking with meat, only chicken meat is taken in the same proportions.

Ossetian pie with cheese

Ossetian pie with cheese in Ossetian sounds like ualibach. This is a large round thin pie made from narrow, tender dough, with juicy insides. Ossetian pies are not bad on their own as an independent dish with teas and sour milk, or served as bread for soups and main courses.

It is absolutely, in fact, unimportant what kind of interior in Ossetian pies can be accompanied by cheese, not counting meat, i.e. cheese can be added to greens, potato, cabbage, beans, pumpkin and other fillings. The ratio of inside and dough should be close to 1 to 1, for example, for 200 grams of inside, take about 200 grams of dough.

The dough for Ossetian pies can be unleavened or yeasted, but it is certainly soft, seemingly fluid and at the same time fluffy. Masters or experienced housewives who bake Ossetian pies almost every day can form pies with a fairly huge diameter of about 30-40 cm and a width of 2-3 cm from moveable and sticky dough, and for newbies, for their own culinary tests, it is better to practice forming pies with a diameter of 15 -20 cm. It is necessary to try so that the inside does not break through the dough, and for huge pies at the first attempts, this is virtually inevitable both during modeling and when transferring the workpiece to a baking sheet or baking dish.

But not only the size of Ossetian pies underwent adaptation to the home cooking of cooks of other nationalities, but also other aspects. Dry active yeast began to be used, and the dough itself is often kneaded not by hand, but using household appliances.

Ossetian cheeses are not sold everywhere, so they can be easily replaced with Adyghe, home-made, feta cheese, and sometimes just cottage cheese and yellowish hard or semi-hard cheeses.

In addition, light forming of the pie is completely allowed; the dough for the first pie is divided into two parts, one will be the bottom part of the pie, and the second will be the top and will cover the filling; all that remains is to mold the edges and pinch. This method is especially appropriate when the entrails are added in significant quantities.

Total cooking time – 1 hour 30 minutes
Active cooking time – 0 hours 20 minutes
Cost – average cost
Calorie content per 100 g – 250 kcal
Number of servings – 2 servings

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How to cook Ossetian pie with ualibach cheese

Ingredients:

Flour – 1.5 tbsp. (200 ml) and more for table topping
Milk – 0.5 tbsp. (200 ml)
Butter – 1 tbsp. into the dough
Egg – 1 pc. small S3
Yeast – 1.5 tsp. dry
Salt – 1 pinch(s) into the dough
Sugar – 0.3 tsp.
Adyghe cheese – 400 g
Drink – 2 tbsp. for 1 serving of innards
Dill - optional
Salt – to taste for filling
Butter – 1 tbsp. for filing

Manufacturing:

To make yeast dough, heat the milk and place a piece of butter in it. Just stir the egg with salt.

Sift the flour, stir with sugar and dry yeast and add the egg and milk mixture.

At first glance, it may seem that the dough mixture is quite watery - this is so and should be!

Having greased your hands with vegetable oil so that the dough sticks to them less and, overcoming the desire to mix in more and more flour, you can knead a sticky soft dough. It’s easier to entrust this task to household appliances: a bread machine or a blender with a kneading function.

Place the dough to rise in a warm, draft-free space, protected from drying out. If it was kneaded in a bread machine, then it is usually left there on the “yeast dough” mode, which lasts about 1.5 hours, but usually when using dry quick-rising yeast, 1 hour is enough.

If you have a multicooker with a “yogurt” mode or with a “multi-cook” function, which allows you to set the temperature to 30-40 degrees, then use it. The bread maker itself will stir the dough once during the second half of the rising time, and in other options you will need to knead the dough once and let it rise again.

When the dough is actually ready, work on the insides, i.e. in this recipe – raw. The cheese must be grated; this is often done using a grater with large meshes.

Simply shredded cheese is a popular option for the inside. Be aware of the amount of salt. Please note that feta cheese, suluguni and chanakh are usually quite salty, but Adyghe cheese is not.

Whatever herbs you like can be added to the grated cheese: dill, parsley, etc. I took dill.

Another option for filling is adding eggs, milk or kefir to the grated cheese, after which the filling must be kneaded a little. I added a drink.

Let's start shaping the pies. Divide the purchased amount of dough into two portions, i.e. for two pies. The dough is sticky, so the working surface of the table or board must be well floured.

Stretch a portion of the dough by hand, not with a rolling pin, into a round cake and place a portion of the inside on it.

Gather the free edges without the inside into the center, sprinkle with flour and gently press with your palms, giving the workpiece a flat shape.

Turn the workpiece over and continue pressing it with light movements of your palms until it becomes about 2-3 cm thick. The most important thing is that the inside does not come out somewhere! Try to create this within a minute and immediately send it to the oven, because the cheese inside (from soft types of cheese) tends to get wet and the workpiece may simply stick to the table...

Then transfer the workpiece to a heated baking sheet, frying pan or suitable form, greased with butter. There are various options for laying out Ossetian pies for baking: seam up or seam down.

Look, it might be useful to correct the shape of the workpiece if it has changed somewhat after transfer.

Usually a small hole is made in the top layer of dough to allow steam to escape.

The recommended baking mode is as follows: in an oven preheated to 220 degrees, first for about 10 minutes on the bottom shelf and then for about another 10 minutes on the top shelf. In the standard, when a pie {moves} to the top shelf, the next one is placed on the bottom. Although, it works well to bake just on the middle shelf of the oven.

Brush the finished hot Ossetian pie generously with melted butter.

It is very convenient to cut Ossetian pies into portions with a pizza cutter.

Recipe: Ossetian cheese pie