Ossetian pies are the soul of the people
For Ossetians around the world pies – not just the main national dish, without which no festive or memorial table is complete.
Pies have a sacred meaning for Ossetians: three pies are used to welcome a new life, greet guests, and offer thanks to God, while two pies are used to see off the deceased on their final journey.
The history of pies spans several centuries. It all began with a ritual unleavened flatbread called alan, which over time evolved into the type of pies we know today. Pies reflect the people's ideological values, so everything about them is symbolic—the shape, the quantity, the preparation method, and even the way they are cut. They are typically baked round, symbolizing infinity and the shape of the earth. For national holidays, they are also made triangular. Three pies are served on a festive Ossetian table, stacked one on top of the other, representing the three-tiered structure of the universe: God, the sun, and the earth. During the funeral rite, two remain, symbolizing that the sun of this world no longer shines on the deceased. An Ossetian pie must be cut strictly according to the rules into eight pieces, without moving or rotating the plate. An important ritual detail: the youngest person cuts the pie from top to bottom, i.e., from the oldest to the youngest, and continues the process from right to left.
The peculiarity of a real Ossetian pie — a thin layer of dough with a generous filling. Thin pies are considered a sign of a good housewife. A rolling pin is not recommended; the housewife will have to demonstrate skill by shaping the dough by hand.
The traditional and most popular filling - with national cheese, it's called ualibahAdding beet leaves to the cheese makes tsakharadzhyn, an equally delicious dish. Other fillings include potatoes (kartofdzhyn), cabbage (kabuskadzhyn), pumpkin (nasdzhyn), wild garlic (davondzhyn), and ground meat. Meat pie (fydzhyn) always includes beef and beans (khadurdzhyn). Ossetians have no other fillings.
With the growing popularity of Ossetian pies, chefs at chain restaurants have begun using shrimp, salmon, and even banana as fillings. While it's certainly delicious, it's not an Ossetian pie.
Classic recipe A 72-year-old woman shared delicious Ossetian pies with NeMoskva Emma from the Ossetian village of SuadagEmma has been baking pies since she was 17, not only for her family but also for all the events (weddings, funerals, kuyvdy—a festive event held for various joyful occasions, such as the birth of a child, a son's return from the army, etc.) that take place on her street.
1. To make enough dough for three pies, you'll need about 2 kg of flour. Mix the flour with one liter of water, a tablespoon of salt, a teaspoon of sugar, and a teaspoon of dry yeast. Emma always adds another 100 grams of sunflower oil, which, she says, makes the pies very tender. Knead the dough by hand and then place it in a warm place.
2While the dough is rising, prepare the filling. Grind fresh soft cheese through a meat grinder, adding salt and a little flour to taste. Ossetian cheese has a slightly salty flavor and a curd-like consistency. Ossetian cheese can be substituted for Adyghe or Imeretian cheese; they have similar flavors.
3. We make 500-gram balls. Set the balls aside for now.
4. Once the dough has risen, form three more balls out of it, this time weighing 400 grams each. A good pie should have more filling than dough. Take one ball, stretch it, and roll it out thinly with your hands. You should end up with a thin circle of dough. Remember, a thin pie is a sign of mastery!
5. Place the filling on the dough.
6. Gather the dough from the edges to the center, forming a pouch to contain the filling. Secure the dough into a bundle. Then begin rolling the filling out again, from the center outward, so it's evenly distributed throughout the pie.
7. Place the pie in a preheated pie pan or tin and bake for 5–6 minutes. Bake over high heat until golden brown.
8. When the pie is ready, generously grease it with butter or ghee.
9. And enjoy the divine taste!
- To make enough dough for three pies, you'll need about 2 kg of flour. Mix the flour with one liter of water, a tablespoon of salt, a teaspoon of sugar, and a teaspoon of dry yeast. Emma always adds another 100 grams of sunflower oil, which, she says, makes the pies very tender. Knead the dough by hand and then place it in a warm place.
- While the dough is rising, prepare the filling. Grind fresh soft cheese through a meat grinder, adding salt and a little flour to taste. Ossetian cheese has a slightly salty flavor and a curd-like consistency. Ossetian cheese can be substituted for Adyghe or Imeretian cheese; they have similar flavors.
- We make 500-gram balls. Set the balls aside for now.
- Once the dough has risen, form three more balls out of it, this time weighing 400 grams each. A good pie should have more filling than dough. Take one ball, stretch it, and roll it out thinly with your hands. You should end up with a thin circle of dough. Remember, a thin pie is a sign of mastery!
- Place the filling on the dough.
- Gather the dough from the edges to the center, forming a pouch to contain the filling. Secure the dough into a bundle. Then begin rolling the filling out again, from the center outward, so it's evenly distributed throughout the pie.
- Place the pie in a preheated pie pan or tin and bake for 5–6 minutes. Bake over high heat until golden brown.
- When the pie is baked, generously grease it with butter or ghee and enjoy the divine taste!
