Saburani
4 servings
40 minutes
Saburani is a traditional Ossetian dish that consists of a layered pie with cheese. Its roots go back centuries, where baked dough with filling symbolized hospitality and abundance. Tender sochnis boiled and soaked in melted butter create a delightful texture, while layers of suluguni cheese provide a rich, slightly stretchy flavor with a characteristic milky note. Saburani is baked to a golden crust and then cut into pieces perfect for family gatherings or cozy evenings with loved ones. It is served hot to keep the cheese soft and deliciously stretchy. This dish is true gastronomic poetry of the Caucasus, combining simplicity of preparation with richness of flavor.
1
Cut the ready saburani into several pieces.
- Pelmeni (dumpling) dough: 1 kg
2
The dough should be kneaded very tightly with a large amount of flour, then divided into several balls, and thin sochnis rolled out from these balls. For one saburani, you need 4 small ones (the size of a snack plate) and one large one.
- Pelmeni (dumpling) dough: 1 kg
3
Boil the pastries in turn and cool them in cold water. Then place the first pastry on the bottom of a plate, add melted butter (about 2 tablespoons), then grated cheese. Cover with the second pastry and repeat the process. Cover the resulting stack with a large pastry, tucking the edges under the very first layer. Grease with butter and place in the oven. Bake until golden brown.
- Clarified butter (ghee): 100 g
- Suluguni cheese: 400 g
