Ingredients:
- Adyghe cheese 500 grams
- Yeast 30 grams
- Vegetable oil 100 ml.
- Wheat flour 4 cups
- Kefir 500 ml.
- Water 50 ml.
- Beet tops bunch
- Greens (parsley, dill) bunch
- Sour cream 1 tbsp. a spoon
- Butter to taste
- Salt to taste
Cooking method:
Step 1. Dissolve the yeast in warm water with sugar and wait a bit, then add kefir. Pour the resulting mixture into a bowl with sifted flour and knead the dough. Put it in a pan, the bottom of which is greased with oil, and leave to rise for an hour. Then knead the dough and let stand for another 15-20 minutes.
Step 2 While the dough is suitable to prepare the filling. Rinse beetroots thoroughly, greens and finely chop. Grate the cheese on a coarse grater. Combine these ingredients, add sour cream, a little salt and mix well.
Step 3 Divide the dough into 3-5 parts. The number of pies must be odd, as Ossetians bake an even number of pies only for funerals - otherwise this is considered a bad omen. Flatten each part of the dough with a hand into a cake and put a part of the filling in its center.
Step 4 Gather the edges of the tortilla around the filling in the form of a bag and pinch the edges. Now turn the ball with the seam down, you can immediately place it on a baking sheet and gently knead it into a flat cake. The thinner the better. In the center, make a small hole for steam to escape. Preheat the oven to 220 degrees and bake the cake for 15 minutes. Grease the still hot pie with butter and serve immediately.
Bon Appetit!
