Ualibahi Ossetian pies with cheese recipe. Walibakh - Ossetian pie with cheese in the oven. Meat filling
- Make regular yeast dough. You can put the dough on first, but this is not necessary. Heat the milk until it is warm. Add a little sugar and yeast. Set aside briefly to allow the yeast to dissolve completely. Add salt to taste, beat in an egg, pour in vegetable oil, add flour.
- Grease with vegetable oil and leave to rise. The dough works best if you place the pan in a container of hot water. Wait 60 minutes, knead the dough a little and leave it to rise again. You should get approximately 1100 grams - enough for three pies.
- Prepare the filling while the dough is rising. Take a little homemade unsalted or lightly salted cheese (Ossetian cheese or feta cheese). Pass the cheese through a meat grinder, if necessary, add salt to taste. Form the dough into flat cakes and place the filling in the middle.
- Connect the edges by lifting them up towards the middle. Flatten the cake with your hands and roll it out. Repeat the process until the cake has the same thickness and even shape. Place in a heated frying pan and fry. Make a hole in the center. Grease the finished pie with butter and serve hot. Eat the classic “Ualibach” with cheese right away.
Ualibach is an Ossetian cheese pie made from yeast dough. These are one of the most popular pies in Ossetia, which are prepared in every family and for any occasion. Today you can order them or buy them ready-made. And I’ll tell you how you can prepare them in your kitchen, so that all household members will be pleased with real homemade Ossetian pies. All the subtleties of preparing Ossetian cheese pies are demonstrated in my step-by-step recipe with photos.
To prepare the dough:
- 1 glass (250 ml) drinking warm water;
- 1 tbsp. a spoonful of granulated dry yeast;
- 30 ml vegetable oil without aromas;
- ¼ teaspoon fine sea salt;
- 520-500 grams of extra or premium flour.
To prepare the cheese filling:
- 700 grams of soft Suluguni cheese (Ossetian cheese is used in the original);
- 1 cup (250 ml) 26%-30% sour cream;
- 1 tbsp. spoon with a heap of flour;
- cilantro or parsley;
- 60 grams of salted butter (use for greasing).
Yeast dough for Ossetian pies
And so, to prepare this Ossetian pie, let’s start the dough with yeast. Pour the yeast into a tall saucepan or bowl and fill it with water (t=38°C). Stir with a spoon/whisk until they are completely dissolved in the water. Then add salt, pour oil, gradually add flour and begin kneading. We collect the kneaded dough into a smooth ball, which we place in the bowl, cover it tightly with film and keep it warm for 55-60 minutes. During this time it will come up.
When the dough has risen, divide it into 6 equal parts, which we form and roll into balls. Place them on a floured work surface and cover with cling film. Let it rest for 20 minutes.
Filling for Ossetian pies with cheese
The cheese needs to be grated on a coarse grater and mixed with sour cream. At this stage you need to taste it for salt. If the cheese was not too salty, then it is worth adding a little salt so that the cheese filling does not get a bland tint. Then add flour and mix everything.
The main part of the filling is already ready. At this stage, you can add chopped herbs to it if desired.
We form and bake Ossetian ualibach pies
Preheat the oven to 220°C.
Take the first lump of dough and stretch/knead it into a layer over the work surface with flour, but not thinly. One layer is about 8-9 mm in height. The evenness of the circle is not at all important here. Place 1/6 of the filling in the center of the resulting cake.
Now we bring the edges of the dough towards the center and connect/glue everything tightly.
Then, very carefully roll out the resulting workpiece, but do not press too hard on the dough so as not to push it through. Transfer the first pie to a dry pan and press a hole in the center with your finger. Bend your index finger and press the center with the fold between the second and third phalanx of the index finger.
Place the pan with the dough in the oven and bake the pies for 4-6 minutes. Baking time depends on the oven. Brush with melted butter, keep in the oven for another minute and remove. We do the same with all the other Ualibachs.
While I finished baking everything with cheese, only the last three survived to the photo session.
And this is not surprising. The aroma of finished baked goods wafting through the house will not leave anyone indifferent.
Anyone who has been to Ossetia at least once will never forget the taste of Ossetian pies... And whoever has not been, take my word for it) Ossetian pies are not just very tasty, but the most delicious:o)
Ossetian pie is a closed pie, the preparation of which uses yeast dough and a variety of fillings from potatoes, meat, cheese, cabbage, mushrooms, etc.
According to tradition, it is customary to bake them in odd numbers (unless we are talking about a wake). A fairly common option is three pies in one baked product.
I offer you several recipes for preparing delicious Ossetian pies with various fillings.
Ossetian pies: kartofdzhin, ualibach, kabuskadzhin
Dough ingredients:
- 0.5 l. water or milk,
- 1 egg,
- 2 tsp. yeast,
- vegetable oil,
- flour, salt, sugar.
Filling ingredients:
it all depends on what kind of pies you are going to make
We will make kartofjin, walibach, kabuskajin
- potato gin (200 grams of potatoes, 150 grams of cheese),
- ualibach (350 grams of cheese),
- kabuskajin (300-350 grams of stewed cabbage).
Preparation:
Knead ordinary yeast dough.
Heat the milk until lukewarm, add a little sugar and yeast. Let sit for a while until the yeast is completely dissolved. Next, add salt to taste, beat in an egg, add about 150 grams of vegetable oil. Add as much flour as the dough takes - about 600 grams, maybe less. Lubricate with vegetable oil again and leave to rise.
To make the dough rise faster, place the pan in a bowl of hot water.
After an hour the dough should rise. 
Let's change it slightly and let it rise again.
As a result, you should have about 1100 grams of dough, which should be enough for 3 pies.
While the dough is rising, prepare the filling.
A little about cheese. You need homemade cheese (in Ossetia it is called “Ossetian”). The cheese should not be salted, or very lightly salted.
Potato gin.
Boil the potatoes, cool and grind through a meat grinder with cheese. If necessary, add some salt, but it’s better not to over-salt, otherwise it won’t be tasty!
Ualibach.
Grind the cheese and also taste for salt (to taste).
Kabuskajin.
We stew the cabbage in the most ordinary way, salt and pepper it. The pepper should feel good. Those who like it spicy can add a little finely chopped capsicum.
For one pie we need the same amount of dough and filling (it turns out 350 g of dough and 350 g of filling).
Sprinkle the table with flour. Divide the dough into 3 parts and let it rise a little.
Lightly press our dough balls and put the filling on them.
Carefully gather the dough around the filling into a bag. Carefully pinch and leave to stand for a while.
Carefully transfer to a baking sheet and make a hole in the middle of the pie.
Well, put it in an oven preheated to 200 degrees.
The cake bakes very quickly. As soon as our pie begins to brown, take it out and grease it with butter.
This is what we should get:
Kabuskajin
Kartofgin
Walibach
NOTE: Walibah (cheese pie) should be baked first, as the cheese may leak and tear the dough even before you place it in the oven.
stranamam.ru/post/2190946/
And another recipe with three different fillings - with cheese (walibah), with meat (fidjin) and with mushrooms (zokojin).
Ossetian pies: fidzhin, ualibach, zokodzhin
Ingredients:
For the test:
- flour 800 - 850 gr
- water - 500 gr
- yeast - 1 sachet
- sugar - 1 tbsp. l.
- pinch of salt
Cheese filling:
- Adyghe cheese - 500 gr.
- greens (if you have them, you can add them; if not, you can do them without them).
Meat filling:
- minced meat - 300 gr
- onion - 2 large heads
- garlic - 2-3 cloves.
- Adyghe cheese - 100 gr
- salt to taste.
Mushroom filling:
- mushrooms (oyster mushrooms or champignons) - 500-600 g (they boil down greatly when frying)
- Adyghe cheese - 100 gr.
- vegetable oil for frying
- salt to taste
Butter - for greasing finished pies.
Preparation:
In a separate bowl, mix warm water, yeast, sugar and set aside for 5-10 minutes so that the yeast dissolves.
Sift the flour into a large bowl and add salt to it.
Gradually, adding in a thin stream, pour in the liquid mixture and knead the dough. Knead the dough about 100 times until it becomes shiny and elastic.
Grease a bowl with vegetable oil, place the dough in it, grease the top with vegetable oil, cover the bowl with a towel and leave in a warm place to rise for about 1.5 hours.
While the dough is rising, prepare the filling.
For the cheese filling- three coarse graters cheese. If the cheese is very soft, you can knead it with your hands or pass it through a meat grinder.
Set aside a little cheese, about 2 heaping tablespoons each, for the meat and mushroom filling. You can add greens to the cheese (green onions, dill, parsley, cilantro, etc.).
For the meat filling- mix the minced meat, finely chopped onion, finely chopped garlic, set aside cheese and salt to taste.
For the mushroom filling- finely chop the mushrooms, put them in a frying pan, adding a little oil so that the mushrooms do not burn.
When the liquid has evaporated, add more oil, add salt and fry for 5-7 minutes. Let the mushrooms cool, then add the reserved cheese and mix.
After about an hour and a half, the dough should have increased in size by about 3 times.
You need to knead it slightly - at this stage there is no need to knead the dough much.
We leave it to rise a second time for about 40-50 minutes (the second time the dough rises a little faster).
Divide the dough into 3 parts. 
Knead each part lightly in your hands and leave the dough to lie on a floured table for 5-10 minutes.
Preheat the oven to 250 degrees. Ideally, pies should be baked at a very high temperature - 270 or even 300 degrees, but not all ovens support this temperature. In the heating oven we also set to heat a frying pan with a diameter of 28-30 cm, in which we will bake the pies.
Sprinkle the table well with flour. We knead each part with our hands on the table into a circle with a diameter of about 20 cm, put the filling in the center (cheese - like a ball like a snowball, meat and mushrooms just in a heap).
Pinch the dough well on top.
And then we press the dough with the minced meat pinched into it with our hands to the size of the mold on which we are going to bake.
When the dough with minced meat has been stretched to the required size, take the heated frying pan out of the oven, carefully transfer the pie to the frying pan using a cutting board, and there, in the frying pan, press a little more dough to the size of the mold (be careful, do not forget that the frying pan is hot!).
Make a hole in the center of the cake with your finger so that steam can escape.
Place the dough in the oven to bake for 15-20 minutes (meat oven for 20 minutes, cheese and mushroom oven - 15 minutes each), no more, otherwise the dough will begin to dry out.
At a temperature of 300 degrees, the cake is baked for 10-12 minutes, at 270 degrees - 12-15 minutes. Adherence to this time is VERY IMPORTANT!
While one pie is baking, we prepare the next one on the table. When the baking cake is slightly browned on top, take it out and transfer it to a plate. Place the next one in the pan and put it in the oven.
While the pie is hot, brush the top with butter to make the crust soft.
Our delicious Ossetian pies are ready!
alimero.ru/blog/recepti/4833.html
I had to tinker with the pies, but their taste is worth it!
Bon appetit!
Flat Ossetian pies with filling, including Ualibach, are traditionally shaped by hand, stretching the dough without a rolling pin or other improvised means. Let me note that after two hours of proofing, yeast dough mixed with a fermented milk drink becomes surprisingly pliable, soft, and working with it is a pleasure for the baker.
Let's prepare the ingredients for making the Ossetian Ualibach pie. For the filling we take pickled cheese, in the original we need Ossetian cheese, in the adapted version we replace it with regional or imported cheese, but with pickle cheese.
Ossetian pies are baked both with and without dough. Today, dissolve sugar and yeast in warm water and let sit for 15 minutes until foam appears.
Sift the flour, mix with salt, yeast solution, 2 tbsp. melted butter and kefir.
Knead the soft dough, roll it into a ball and leave it warm under a towel for the next 2 hours.
Lightly knead the “grown” fibrous bun.
Pull out a round layer.
Add crumbled cheese and fresh herbs.
Pull the edges of the cake towards the center.
Again we roll out the workpiece with a diameter of about 40 cm - we work on both sides. We press a small hole in the center for ventilation. Bake for about an hour in a hot oven at 180 degrees.
Grease the hot Ossetian pie Ualibach with the remaining butter.
Divide into triangles and treat.
