Kabardian pie with delen potatoes
16 servings
120 minutes
Recipe by Artur Gedgafov, chef of the restaurant "Height 5642" on Yakimanka.
1
Prepare the dough. Mix matsoni, 20% sour cream, and milk in a saucepan. Add 2 grams of salt and sugar. Heat to body temperature (so that if you dip your finger in, the mixture is warm but not burning).
- Matsoni: 350 ml
- Sour cream 20%: 20 g
- Milk: 300 ml
- Salt: 15 g
- Sugar: 4 g
2
Melt butter (60 g) on the stove or in the microwave.
- Butter: 160 g
3
Pour the eggs with yolks into a bowl and whisk them. Add melted butter, yeast, baking soda, and the beaten eggs to the milk mixture. Mix everything thoroughly until smooth.
- Chicken egg: 3 pieces
- Egg yolk: 3 pieces
- Butter: 160 g
- Dry yeast: 4 g
- Soda: 1 g
4
Sift the flour into a large bowl, pour in the resulting mixture, and knead a uniform dough.
- Wheat flour: 500 g
5
Grease the dough with vegetable oil to prevent it from sticking to the walls, gather it into a ball, cover it, and let it rise in a warm place for about 1 hour; the dough should double in size.
- Vegetable oil: 20 ml
6
Meanwhile, prepare the filling. Boil the potatoes until cooked without salt.
- Potato: 1 kg
7
Slice the onion into half rings and fry in melted butter until golden brown.
- Onion: 250 g
- Melted butter: 50 g
8
Drain the potatoes in a colander, remove excess liquid, place in a bowl and mash. Gradually mix in 100 grams of butter while continuing to mash. Add 10 grams of salt and mash the potatoes until completely cooled.
- Butter: 160 g
- Salt: 15 g
9
Add fried onions, red and black pepper, savory to the filling and mix thoroughly.
- Onion: 250 g
- Chili pepper flakes: 2 g
- Ground black pepper: 2 g
- Savory: 2 g
10
Divide the cooled potatoes into four parts and roll each into a ball (about 250 g).
11
Divide the prepared dough into four parts, roll each into a ball, and cover the dough you are not working with in plastic wrap. Flatten one ball of dough by hand and place a potato ball in the center.
12
Gather the edges of the dough upwards and pinch them as if making large khinkali, but do not leave a 'skirt' of dough.
13
Place the prepared dough on a floured surface seam side up and roll it into a circle the size of the pan and 1 cm thick. Gently pat the rolled pie with your palm to spread the filling better. Also prepare the other 3 pies.
14
Heat a pan of the right size on the stove. Place the pie seam side up on it. Fry the pie for 5-6 minutes, then flip and fry for another 2-3 minutes.
15
Pour half of the thick sour cream onto a large flat dish for serving and spread it over the surface.
- Fat sour cream: 200 g
16
Place the pie on top and pour the remaining fatty sour cream over it, then serve immediately. Cut the pie into eight segments (a pizza cutter is convenient for this).
- Fat sour cream: 200 g