Ossetian pie (Kartofdzhyn)
8 servings
35 minutes
Kartofdzyn is a traditional Ossetian pie that has symbolized hospitality and family unity since ancient times. Its soft, airy dough pairs perfectly with a tender filling of potatoes and Ossetian cheese, creating a harmonious taste—hearty yet light. The butter brushed on the finished pie gives it an appetizing golden crust and rich aroma. Ossetians believe that three pies on the table signify respect and prosperity. Kartofdzyn is ideal as a standalone dish or as an accompaniment to meat, fresh vegetables, and homemade sauces.
1
Mix yeast, sugar, and flour in a glass and add water. Leave for 10-15 minutes. Sift the flour, make a well in the center, and add the dissolved yeast, salt, and water to knead a soft dough. Add sunflower oil to the dough and let it rise in a warm place. Knead the dough well.
- Wheat flour: 500 g
- Dry yeast: 1.5 teaspoon
- Salt: to taste
- Vegetable oil: 1.5 tablespoon
- Sugar: to taste
2
For the filling, boil the potatoes and mash them until smooth. Separately, mash the Ossetian cheese and add it to the potatoes, then add milk or sour cream, salt, and mix.
- Potato: 3 pieces
- Ossetian cheese: 300 g
- Salt: to taste
3
Roll out a flatbread with a thickness of 0.5–1 cm. Place the pre-prepared filling in the center of the flatbread. Smooth the surface of the pie, turn it to the other side, and smooth it again. Repeat this 2–3 times until the pie takes on a round shape and even thickness.
4
Finally, place the potatoes on the baking sheet. Make a hole in the center of the pie on the top side to prevent steam buildup and the pie from bursting.
5
Cook until the pie is golden brown and a specific smell appears.
6
Serve hot, greased with butter.
- Butter: 50 g
