Ingredients for making Ossetian kefir pie
For the test:
- Granular dry yeast 7 grams
- Wheat flour 500 grams (for kneading) and 100 grams (for rolling)
- Vegetable oil 1.5 tablespoons
- Kefir 250 milliliters
- Chicken egg 1 piece
- Sugar 1 teaspoon
- Salt 1 teaspoon
- Purified water 100 milliliters
- Potato 5 pieces
- Brynza 600 grams
- Butter to taste
- Purified water as needed
- Main ingredients: Potato, Cheese, Flour, Sugar
- Serving 3 servings
- World cuisine Ossetian cuisine
A fine mesh sieve, a deep bowl - 3 pieces, a kitchen scale, a kitchen towel - 2 pieces, a tablespoon - 2 pieces, a teaspoon, a kitchen knife - 2 pieces, a stove, an oven, a deep pan (capacity 4 liters), slotted spoon, pusher for potatoes, metal kitchen spatula, grater, rolling pin, pizza baking board - 3 pieces, kitchen potholders, a kitchen spatula, a large flat dish.
Cooking Ossetian kefir pie:
Step 1: prepare the flour for the batch.
First of all, we take a sieve with a fine mesh and sift through it into a deep bowl the amount of flour necessary for kneading, preferably of the highest grade. This process helps to get rid of litter, which very often falls into packages with this ingredient, and also loosens and dries it, which significantly improves the quality of the finished baking.
Step 2: prepare the dough.
After this, pour half the sifted wheat flour into a deep bowl, add dry granulated yeast, kefir, salt and sugar to one of the parts. Loose everything with a tablespoon to a uniform consistency, cover with a kitchen towel and put in a warm place on 1 hourlet the dough rise.
Step 3: prepare and infuse the dough.
After the necessary time, pour the remaining sifted wheat flour into the brewed and increased dough, pour in the vegetable oil, purified water at room temperature, and also put the chicken egg without shell.
With clean hands, knead soft, elastic and non-sticky dough.
We roll it up with a sausage, divide it into 3 equal parts with a metal spatula, form a ball from each, move them onto a table dusted with a spoon of flour, cover with the same towel and leave it alone for 30 minutes.
Step 4: prepare the potatoes.
We don’t lose even a minute, using a kitchen knife, we remove potatoes from the peel. We rinse it and dry it with paper kitchen towels. Then put it on a cutting board, cut into small slices of arbitrary shape from 2 to 2.5 centimeters in size and move them into a deep pan.
Step 5: boil the potatoes.
Then fill the potatoes with purified water, so that it is 4-5 centimeters higher than its level, and put on medium heat. After boiling, cook this ingredient, without adding salt, until fully cooked for 20-25 minutesby periodically removing the white foam with a slotted spoon. The duration of the preparation may vary depending on the variety, type, and size of the sliced vegetable.
As soon as the potatoes become soft, use a clean towel to remove the pan from the stove, pour out all the hot liquid and knead the pieces of vegetable with a crush to a state of mashed potatoes, which we set to cool next to the ajar window.
Step 6: prepare the cheese.
Next, take a piece of fresh feta cheese, if it is soft, knead with a table fork or hands into small pieces. If the cheese, as in our version, is harder, then chop it on a large or medium grater directly into a deep bowl.
Step 7: prepare the filling.
After 10-15 minutes add warm potatoes to the chopped feta cheese and mix them thoroughly with a tablespoon to a homogeneous consistency - the filling is ready! It is not necessary to salt it, sour-salty-milk cheese will give the necessary aftertaste!
Step 8: we form the Ossetian pie on kefir.
Now turn on and preheat the oven up to 180 degrees Celsius. Then, through a sieve, sprinkle a tabletop with a thin layer of flour and spread on it one piece of the 30 minutes of test.
Knead it with your palms in the form of a circle and spread 1/3 of the filling of potatoes, as well as feta cheese into the middle of the tortilla.
Connect the edges of the reservoir, lifting them up and pinching. Then we roll out the resulting product with a rolling pin, so that its diameter increases up to 30-40 centimeters.
This is a rather complicated process, the main thing is that the semi-finished flour product does not tear, so we act slowly and very gently! In the center of the resulting still raw cake, make a small puncture with a knife or fork and form the remaining two of the remaining products in the same way.
Step 9: bake an Ossetian pie with kefir.
Then we choose the dishes for baking, you can cover the baking sheet with baking paper or parchment, or use special flat boards for baking pizza. We crush them with a thin layer of flour and using the same rolling pin we transfer cakes to the surface of this dish. Then we send them to the oven preheated to the desired temperature on 20 minutes, this can be done in turn or cooked all at once, if the volume of the oven allows.
After the pies have been baked, we pull the kitchen potholders onto our hands, rearrange them on cutting boards previously laid on the countertop, and grease the surface of each with a generous portion of butter.
The resulting products are slightly cooled, transferred to a large flat dish, laying one on an arc, and served on the table.
Step 10: serve the Ossetian kefir pie.
Ossetian kefir pie served warm, pre-oiled with butter. The resulting rather thick cake is divided with a knife into 4-8 portioned slices, laid out on plates and served.
They are good both on their own and as an accompaniment to soups, as well as main courses. They are also pleasant to relish with sour cream, cream or vegetable sauces. Enjoy a delicious meal!
Enjoy your meal!
- optionally, you can add fresh finely chopped dill, parsley, cilantro, basil, green onion and even chopped beet tops to the filling;
- if the cheese is fresh, then it is better to season the filling with salt. It can also be supplemented with any spices that are used to prepare meat or vegetable dishes, for example, all kinds of ground pepper and dried herbs;
- very often melted butter is poured into the dough instead of vegetable oil.