The history of this dish has more than a century that we can understand from the oral’s oral creativity. In our understanding, these are flat pies-wool pies of round or triangular shape, which for the most part contain a lot of cheese-a product popular among Ossetians. Also, a layer of dough must be thin, the thick layer is not allowed, this indicates the inexperience of the hostess. But there should be a lot of fillings, although it is not welcome, so that it would stick out.
By the way, Ossetian pies are usually baked in the amount of three pieces, an even number is used at a funeral or commemoration.
So, this time we will prepare an Ossetian pie with an egg and cabbage. Of course, you can order the delivery of Ossetian pies by phone, but your loved ones will appreciate your own work much more.
Ingredients:
Filling:
Kochan’s cabbage medium size
butter – 2 st. l.
4 eggs
Dough:
Cottage cheese – 250 g
Margarine or oil – 125 g
2 eggs
Sugar – 1 t. l.
Flour – 2 st. l.
soda + vinegar, salt
Start the preparation of the filling. Take a large, deep frying pan and chop the head of the cabbage there (shred in large, approximately 2 cm squares). Then to lay it down under a lid with a small amount of water, or water with milk – about half an hour, before the cabbage in all places becomes soft. Boil eggs hard, chop large. Then you need to drain the cabbage, you can even squeeze it so that there is no water left, add butter to it and salt to taste. If you are a lover of spices, then you can add basil, oregano or something like that. Then you need to add eggs there, mix and let cool.
Now the dough. Eggs, sugar and cottage cheese should be diligently mixed, let the sugar dissolve. Cut margarine or oil there, knead the mass, add soda to it, vinegar. In the end add sifted flour and knead immediately. Then divide the dough into two parts of different sizes, the large of which is rolled with a rolling pin (in size of a baking sheet). Lay it on a baking sheet, lay out the filling with an even layer (there should be a few centimeters at the edges). The filling should lie down tightly, for this you can pat the spatula from above. The smaller part of the dough is also rolled out, and the thickness should turn out a little less than the bottom part. She needs to cover the filling from above. The edges need to be pinned, you can with a fork. Then you can shake the pie so that it would evenly “part” all over the baking sheet. Grease a densely with an egg (one). Bake at 190 \ ‘from to light golden.