Ossetian pie with potatoes and cheese (Kartofdzhin)
8 servings
60 minutes
Ossetian pie with potatoes and cheese, known as Kartofdzhin, is a traditional dish of Ossetian cuisine that embodies the simplicity and warmth of folk recipes. Its history dates back to ancient times when shepherds prepared hearty pies to replenish their strength after a long workday. The fluffy yeast dough with a tender filling of potatoes and Ossetian cheese creates a harmonious blend of softness and rich creamy flavor. The pie is traditionally served hot, drizzled with melted butter, which adds special juiciness. It is perfect as a standalone dish or as an accompaniment to meat and vegetables. Kartofdzhin holds an esteemed place in Ossetian culture, symbolizing hospitality and homely comfort.
1
To prepare the dough for Ossetian pie, sift the flour, add yeast, salt, and sugar. Add warmed kefir or whey at room temperature and knead a soft dough that will stick slightly to your hands. At the end of kneading, add 1-2 tablespoons of sunflower oil and incorporate it into the dough. Leave the prepared dough in a warm place for 30-40 minutes to rise.
- Wheat flour: 300 g
- Dry yeast: 12 g
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
- Kefir: 1 glass
2
Boil the potatoes in their skins until fully cooked. Then peel and mash them into a puree. Separately, mash 1-2 day old Ossetian cheese and add the potato mixture (use feta if unavailable). Add 100 grams of sour cream to the mixture, stir, and season to taste.
- Potato: 300 g
- Ossetian cheese: 100 g
- Sour cream: 100 g
- Salt: 1 teaspoon
3
Knead the dough lightly again and make a large pancake about 1.5–2 cm thick. Place the filling in the center of the pancake and spread it slightly over the surface. Gather the edges of the pancake and pinch them in the center. Then flip the pie seam-side down and spread the filling evenly across the pie's surface. Bake on a flour-dusted baking sheet for 30–40 minutes. Serve the Ossetian pie hot, drizzled with melted butter.
- Wheat flour: 300 g
- Butter: 50 g
