- flour - 800 Grams
- kefir - 1,5 glasses
- milk - 1/2 cup
- dry yeast - 2 teaspoons
- egg - 1 piece
- of butter - 30 Grams
- sugar - 1 teaspoon
- salt - To taste
- Suluguni - 600 Grams (filling)
- potatoes - 5 Pieces (stuffing)
- salt - To taste (filling)
- Butter - To taste (filling)
Traditional Ossetian pies are already several thousand years old. They are baked on holidays, weddings and wake ceremonies. The shape of the pies is usually round. The name of the pies can be different, depending on the filling. Pies with a thin layer of dough and a large amount of filling are considered good. Preparation: In warm milk add a little flour, sugar and yeast. When the mixture is frozen, add kefir, melted butter, remaining flour, egg, salt and remaining sugar. Knead the dough. Cover the dough with a towel or a napkin and allow to rise in a warm place. To cook the filling, boil the potatoes and mash it with a fork with butter. Add chopped suluguni and mix. Divide the filling into 3 parts and form the balls. Preheat the oven to 180 degrees. Divide the dough into 3 parts. Give each part a circle shape with a diameter of 15 cm. Lay the filling ball in the center of each flat cake. Raise the edges upward, connect and secure. Roll out the pies with a rolling pin. They will be about 30-40 cm in diameter. Make a small hole in the center of each cake. Bake the cakes in the oven for 20 minutes. Finished pies greased with a piece of chilled butter, lightly cool and serve.
Servings: 8