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How to cook meat pies Ossetian. Try them only once, will never forget the taste!
< Ossetian pies with meat (fyddzhyn) - a very ancient national dish that is usually served at the holiday table for honored guests
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This fyddzhyn must be very rich, so its shape is somewhat different from the Ossetian pies stuffed with cheese with herbs and potatoes ... There is also a meat pie does not apply the traditional "rule of 3": they can be baked in any an amount of up to 1 per guest!
«Website» offers to touch the centuries-old traditions of the Ossetian people and enjoy this unique tasty, flavorful and satisfying meal!
Ossetian pirogiIngredienty are based on the 1 cake diameter of 30-35 cm.
Ingredients for the dough 1 pie 2, 5, Art. wheat flour 1 tbsp. yogurt 1/2 Art. l. Vinegar 1/2 hours. l. soda 1/2 tsp salt 100 g butter (for greasing the finished pies)
Ingredients for the filling in the pie 1 400 g beef li > 1-2 large bulbs 3 cloves garlic a large pinch of salt ground black pepper - to taste 0 5 cm pod of red hot pepper (optional) 60-120 ml broth
Preparation Prepare a fresh water dough on kefir: Mix yogurt with salt and baking soda, quenched in vinegar and pour into the sifted flour. The dough should have a medium consistency: not cool and not liquid. First, it can stick to hands, but do not add flour addition. It needs to be knead thoroughly, until it becomes soft and elastic. Set aside the dough for 30 minutes in the film. Now the dough for pies Ossetian many prepared with the addition of yeast, but more traditional yet fresh dough on kefir, whey or water.
Now all filling
Punch the dough and divide into 2 parts: the thicker and thinner. Thicker-bottomed cake is cake, and fine -. Top Lay a thick cake on a greased pan, put the stuffing on top, cover with a thin cake and pinch the edges. Do not forget to make cuts - they must be Preheat oven to 200 ° C!. Bake the cake at first on the lower level of the oven (7 min. Approximately), and when the dough will fall behind the shape, move the product to the average level for another 20-25 minutes. In the middle of baking, carefully add a few spoonfuls of broth in the pie hole. Ready cake very carefully to avoid damaging the wall, take out of the pan and place on a flat surface. Liberally smazh it from all sides butter , cover with cling film and a towel to the cake became softer. Those manipulations repeat with the 2nd, 3rd, 5th pie ... Eat this pie hands, breaking off pieces of the first apex and dipping into the juice! When the tip is eaten, it is possible to take up the knife and split bedplate with stuffing. By Ossetian pies with meat is perfect sauce of sour cream and garlic
Ossetian pies - this dish, which came to us from time immemorial. They conquer their appetizing views, unforgettable aroma and delicious taste. Do not miss this opportunity Share this wonderful recipe with your friends!
.
This fyddzhyn must be very rich, so its shape is somewhat different from the Ossetian pies stuffed with cheese with herbs and potatoes ... There is also a meat pie does not apply the traditional "rule of 3": they can be baked in any an amount of up to 1 per guest!
«Website» offers to touch the centuries-old traditions of the Ossetian people and enjoy this unique tasty, flavorful and satisfying meal!
Ossetian pirogiIngredienty are based on the 1 cake diameter of 30-35 cm.
Ingredients for the dough 1 pie 2, 5, Art. wheat flour 1 tbsp. yogurt 1/2 Art. l. Vinegar 1/2 hours. l. soda 1/2 tsp salt 100 g butter (for greasing the finished pies)
Ingredients for the filling in the pie 1 400 g beef li > 1-2 large bulbs 3 cloves garlic a large pinch of salt ground black pepper - to taste 0 5 cm pod of red hot pepper (optional) 60-120 ml broth
Preparation Prepare a fresh water dough on kefir: Mix yogurt with salt and baking soda, quenched in vinegar and pour into the sifted flour. The dough should have a medium consistency: not cool and not liquid. First, it can stick to hands, but do not add flour addition. It needs to be knead thoroughly, until it becomes soft and elastic. Set aside the dough for 30 minutes in the film. Now the dough for pies Ossetian many prepared with the addition of yeast, but more traditional yet fresh dough on kefir, whey or water.
Now all filling
Punch the dough and divide into 2 parts: the thicker and thinner. Thicker-bottomed cake is cake, and fine -. Top Lay a thick cake on a greased pan, put the stuffing on top, cover with a thin cake and pinch the edges. Do not forget to make cuts - they must be Preheat oven to 200 ° C!. Bake the cake at first on the lower level of the oven (7 min. Approximately), and when the dough will fall behind the shape, move the product to the average level for another 20-25 minutes. In the middle of baking, carefully add a few spoonfuls of broth in the pie hole. Ready cake very carefully to avoid damaging the wall, take out of the pan and place on a flat surface. Liberally smazh it from all sides butter , cover with cling film and a towel to the cake became softer. Those manipulations repeat with the 2nd, 3rd, 5th pie ... Eat this pie hands, breaking off pieces of the first apex and dipping into the juice! When the tip is eaten, it is possible to take up the knife and split bedplate with stuffing. By Ossetian pies with meat is perfect sauce of sour cream and garlic
Ossetian pies - this dish, which came to us from time immemorial. They conquer their appetizing views, unforgettable aroma and delicious taste. Do not miss this opportunity Share this wonderful recipe with your friends!
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