Ossetian meat pie
5 servings
80 minutes
Ossetian pie with meat is a true gastronomic treasure of the Caucasus, a symbol of home warmth and generous hospitality. It consists of a thin flatbread with juicy meat filling encased in soft, tender dough. Historically, Ossetian pies were not just food but part of traditional culture: they were prepared in every home for holidays, family gatherings, and special events. The taste of this pie is a harmony of crispy crust and rich meat filling with the aroma of cilantro, garlic, and onion. It is good both hot and warm, perfectly complementing Caucasian soups, fresh vegetables or just a cup of strong tea.
1
For the test, add baking soda to room temperature kefir and let it foam (if using ayran instead of kefir, do not add soda), mix salt and yeast into the flour, add kefir and vegetable oil, knead the dough and let it rise for 40 minutes covered with a towel or plastic wrap.
- Kefir: 220 ml
- Soda: 3 g
- Wheat flour: 400 g
- Coarse salt: 1 teaspoon
- Dry yeast: 2 teaspoons
- Vegetable oil: 60 ml
2
For the filling, add salt, ground pepper, finely chopped onion, cilantro, and garlic to the meat mince (you can also make a filling from cheese, potatoes, beet greens, and all their possible combinations).
- Ground beef: 400 g
- Coarse salt: 1 teaspoon
- Ground black pepper: to taste
- Onion: 1 head
- Coriander: 1 bunch
- Garlic: 3 cloves
3
Divide the dough into 5 parts and roll into balls, sprinkle with flour and let sit for 10-15 minutes. Then roll into round flatbreads, place filling in the center (the amount of filling should equal the amount of dough!!!), pinch the edges of the dough to the center and roll out the flatbread, making a hole in the center for steam to escape.
- Wheat flour: 400 g
4
Bake in the oven at 200 degrees; cooking time depends on the filling: meat pie — 35–40 minutes; Adyghe, Ossetian cheese, boiled potatoes, beet tops (in various combinations) — 15–20 minutes.
5
Stack the ready pies, brushing each pie with butter.
- Vegetable oil: 60 ml