Golovna Dysbacteriosis Tіstechka with “Adigean” sire and greens. Savory Ossetian pie with Adigean cheese and greens Adigean cheese leaf dough recipe

Tіstechka with “Adigean” sire and greens. Savory Ossetian pie with Adigean cheese and greens Adigean cheese leaf dough recipe

This pie recipe is perfect for everyone who loves Georgian cuisine. Appetizing, aromatic and absolutely delicious!

This recipe for a pie with Adigean sire is perfect for those who love Georgian cuisine.

An appetizing, aromatic and incredibly savory pie with Adigean sire will delight the family, and is also a wonderful choice for guests. Let's get ready!

How to prepare a pie with Ositino cheese?

Ingredients:

Boroshno (spelt) – 1.5 bottles;

syre (5%) – 250 g;

vershkova butter – 150 g;

tsukor – 1 tsp. tsukru;

soda – 1/4 tsp;

salt – 1/4 tsp. ;

Adigean sire – 200 gr;

hard cheese – 100 g;

sour cream – 2 tbsp. l.;

Boroshno (spelt) – 1 tbsp;

greens - for relish

How to prepare:

You need to melt the oil on the cob, add soda, zuccor, salt and mix well.

Now we add the sire, mix well and mix the dough. The dough needs to be divided into 2 parts.

Adigean cheese is cut into small cubes and grated on a large grater. Now you need to add sour cream, finely chopped greens and mix well.

Place the filling in the baking dish. We taste another part of the dough and cover the beastly pie. Now you need to carefully pinch the edges of the pie.

Prick the top of the pie with a fork, and place a mark in the preheated oven to 200 degrees Celsius. We bake 30 khvilins.

Such a wonderful pie is best served cold.

Savory. Getting ready with love! .

If you have any questions about this topic, ask them to the readers and readers of our project

P.S. And remember, as soon as you change your life, you change the world! © econet

All Caucasian peoples use wine widely for the preparation of vipka. Ossetian pies, Adjarian khachapuri and Abkhazian achasha have long gained deserved popularity throughout the world. Today we want to know how to prepare a delicious pie with Adigean sire that your guests and family members will enjoy.

Leaf pie at multivartsi

The intense relish of the filling, the crunchy bite and the unforgettable aroma of this pastry are guaranteed to win the hearts of your loved ones. Leaf pie with Adigean sire is very easy to prepare and looks wonderful on the Christmas table. Read the recipe for preparing it below:

Place the lavash leaves one at a time.
Grate into thirds 250 g of solid and 150 g of Adigean siru. Mix it with chopped herbs, one chicken egg, two spoons of sour cream and spices until relished.
Place half of the filling in the center of the top sheet and burn the edges - you may end up with a size that fits the size of the bowl of your multicooker.
After that, put some of the filling that was left out in a thick ball on top of the pie and again fold the edges to the center so that there are no holes on the surface.
Press down the tool and place a small sliver of top butter on the bottom of the bowl. Then place the pie with the seams down and set the baking mode to 20 folds.

Place the finished pastry on a plate, cut into portions and serve with tea or as an addition to vegetable salad.

with sire Adigei

This drink will be wonderful for our guests. In addition, you can easily prepare them for dinner or before evening tea. How to prepare a pie with cheese? Read the recipe for savory chastuvannya here:

Mix 125 g of salted top butter at room temperature with half a bottle of sour cream.
Add two bottles of sifted beard and a teaspoon of mustard powder to the ingredients.
Knead the dough, put it in a bowl, bake it with grub and put it in the refrigerator for a quarter of a year.
Grate 300 g of Adigean siru and 50 g of brinzi into thirds.
Line the baking form with parchment.
Remove the dough from the refrigerator, stir in two thirds and roll it out so that you can cover the bottom and sides of the pan.
Place the ball in the mold and pierce it in several places with a fork.
Add the filling, sprinkle with French herbs and roll over the surface with a rocker.
Cover the pie with dough and seal the edges. The top of the pie can also be pierced with a fork so that the bulbs do not disappear.

Bake the savory pie with 40 pieces of cheese, then cut it into portions and serve.

Adjarian khachapuri

We present to you the option of preparing this savory herb at home. To enjoy pie with Adigean sire, follow our instructions:

Knead the dough with 300 grams of beans, five grams of yeast, 90 grams of rosemary oil and pinches of zucru. Place it in a warm place and wait until it rises.
Divide the dough into balls using the middle apple.
Flatten the pieces with your hands, place them on a sheet and burn the edges, giving them the shape of a pastry.
Crumble Adigean cheese (300 g) with your hands and fill the pies.
Heat the oven to 180 degrees and place the sheet with the preparations in it. Prepare ten hvilins.
When the dough is browning, you need to remove the pies, break the eggs and place them directly on the top of the pies.

Place the cake in the oven for now. After this, Adjarian khachapuri will be ready and can be served.

Achma liniva

If you are expecting guests, but don’t have enough time to prepare, then our recipe will help you. Here you can read how to prepare a pie with Adigean sire and greens:

Beat six eggs with 700 ml of milk, salt, sprinkled crops and parsley.
Add 500 g of grated Adigean Syrah to the mixture.
Place a sheet of pita bread on the sheet and spread it with the filling, then place another sheet on top of it and repeat the operation. You may run out of all these balls, but you may end up with pita bread. Don't forget to add some of the filling for the butter.
Cook the achma in a hot oven, and ten minutes before it’s ready, you need to brush the top with the excess cheese-egg mixture.

If the pie is cold, it needs to be cut and served to the table.

Homemade khachapuri

The gentleman's skin is to make these pies in his own way, changing the classic recipe. Today we would like to encourage you to prepare a fresh Caucasian pie with Adigean sire in your kitchen. Read the recipe here:

Prepare the dough with 250 ml of milk, a teaspoon of yeast, two spoons of zucru, three bottles of wheat bean, a chicken egg, salt and pepper until relished.
When the dough is ready, roll it out, grease it with olive oil and turn it into a roll. After this, twist the workpiece into a rope and rest in peace.
For the filling, finely chop the greens and mix them with 180 g of syrup. Add here one egg white, 300 grams of Adigean siru and 100 grams of suluguni.
Divide the dough into separate pieces and roll out the shortcakes. Place the filling in the center of the first piece, and join the edges at the center. Carefully shake the pie with a rocking chair. You can try it yourself with other products.

Place the khachapuri on a sheet and place it in the preheated oven for a quarter of a year. When ready, coat the pies with butter and serve immediately.

Pie with eggplant and Adigean sire

Your loved ones will definitely appreciate the intense taste of baked vegetables and soft cheese. You can prepare vipichka using this recipe:

Cut the eggplants into pieces, sift them with the zest, sprinkle with olive oil, lightly brown in foil and place in the oven. This is where you can find fresh tomatoes.
Sift 300 g of beard, mix it with a chicken egg, with spoons of rosemary oil and a small amount of salt.
Knead the dough with your hands, and then transfer it to a pan lined with parchment. Carefully shape the bottom and sides of the pie.
For the filling, thinly slice the bell pepper and grate 300 g of Adigean syrup.
Eat cheese with a chicken egg, milk, sour cream, mustard, sill, greens and chasnik. The filling must be too thick.
Remove the skins from eggplants and tomatoes, mix the pulp and place on the dough.
Then carefully spread the filling and decorate the top of the pie with fresh pepper.

Place the pan in the oven for 40 minutes. The vipka is ready to come out even more delicious in cold and hot looks.

Pie with Adigean cheese and tomatoes

You will have another original recipe for your guests:

Mix 250 g of grated cheese, add one spoonful of hot tomato sauce.
Roll out the sheet dough, pour it thinly and place it on a sheet covered with parchment.
Spread the top of the dough with the cheese filling, sealing it with unlined edges.
Cut the tomatoes into thin circles, place them one by one, add salt and pepper.

Boil the urchin until it is ready for about ten minutes. After this pie, cool, slice and serve to guests.

Visnovok

Leaf pie with Syrah (Adigean) - very tasty and rich herb. Prepare it for your loved ones on Holy Days and weekdays. We sing that the stench will be very strong for you and you will ask for more more than once.

Making puff pastry from ready-made sheet dough will give you a lot of fun during your leisure time, and a lot of drinking while drinking tea with loved ones will help you get rid of tiredness! Just say two words - puff pastry! You can get creative and creative with the filling for these balls. Today, let's cook together puff pastries with Adigean sire. The filling of such versions turns out to be even more juicy, and the filling itself is even more delicate.

warehouses

To prepare you will need (4 servings):

400 g leaf yeast dough;

200 g Adigean siru;

1 tsp. sesame "white";

1 tsp. black sesame;

1 tsp. to the Lion.

Stage of preparation

Prepare the filling. Cut the cheese into 4 pieces. For the eggplant, you can grate the cheese with a fine grater, add greens to taste (I didn’t add it).

Place one “dough square” on top of another and let the crumbs crumble. Place the filling between them, press the edges firmly with your hands, and then crimp the edges with a fork.

Similarly, form the reshta balls with Adigean sire. Cover the deco with a baking paper, place the balls and prick the skin with a fork.

Heat the oven to 200 degrees. Dip the puff pastry with Adigean cheese for about 20 minutes. A quick hint of gold will show you when the balls are ready.

Delicious balls with cheese will definitely suit your loved ones. Delicious!

Expect to be satisfied!

Crook 1: prepare the dough, bake the oven and form.

In 1.5–2 years Before the cob is cooked, place sheet dough on the kitchen counter. If it's defrosted, we'll turn on the oven until 200-220 degrees Celsius And grease the ovenproof dish or non-stick sheet with a thin ball of topping oil.

Crook 2: prepare the filling.

Then we rinse a couple of bunches of greenery under cold running water and drain them over the sink. After this we place it on a plate, use a sharp kitchen knife to gently shake it and transfer it to a deep bowl.

Here we rub it with our hands or rub it into the first or middle third of the Adigean cheese. Add sour cream, one chicken egg, salt and black pepper for relish. Gently grind the ingredients with a tablespoon until they reach a uniform consistency - the filling is ready!

Croc 3: form a pie.

Then, on the kitchen table, carefully heat the sheet dough for the entire evening and divide it into 2 equal parts. One layer is put into the prepared form or sheet and flattened with your fingers so that there are no humps.

Place the filling on top, spreading a tablespoon into an even ball on top of the dough. Then we cover it with another layer of beard filling and pinch it on both sides so that there are no gaps.

Next, carefully cut the surface of the still raw pie with a knife or pierce it with a table fork. Now, when the wind accumulates in the middle of the pot, it will come out calmly and the cake will not puff up.

After lightly beating the hot egg in a small bowl, using a baking brush, brush the top ball of dough with it and proceed to the perfect crumb.

Croc 4: The cake is boiling.

Place the pan or sheet pan in the oven for 20-25 minutes. After the required hour is completed, we put oven mitts on our hands, move the cake that has been browned onto a baking board, place it on the kitchen counter in front, and let the prepared cake cool to room temperature. Then the pie is cut into portions, placed on plates and served to the table.

Crocus 5: serve pie with Adigean sire.

Pie with Adigean sire is served warm or chilled as an appetizer or a friend's herb.

For the eggplants, top off the skin portion with tops, sour cream or bottom sauces. You can also serve a salad with fresh vegetables along with this herb. Enjoy yourself!
Delicious!

You can replace butter with margarine or do without them and simply cover the forum or a sheet of baking paper;

You can add any spices to the filling, such as vikoryst for herbs, cheese or vegetables: paprika, pepper, coriander and many others;

Sometimes the greenery mixture is supplemented with cilantro and green cibul.

Autumn will not calm us down with fine days. Even if it’s pouring rain, if the house is warm, quiet and the smell of freshly baked Ossetian pie filled with soft cheese and fragrant herbs is wafting through.

Pokrokovy recipe for Ossetian pie with cheese and greens

warehouses

For the test:

Boroshno - 300 g;
water - 100 ml;
milk - 100 ml;
dry yeast – 1 tsp;
tsukor - 1 tsp;
topping butter - 30 g + a small scraper for coating the finished pie;
salt for relish.

For filling:

Cooking hour: 1 hour 50 minutes;

Number of servings: 6-8;

cuisine: Caucasian.

Preparation

1. In any hand bowl, mix 100 ml of water and 100 ml of milk. Add dry yeast and zukor (1 tsp each), stir.

There was a loud call to put the dough on fresh yeast. This recipe requires 10 g.

2. Add 300 g of beard, mix well.

3. Top oil (30 g) is melted in a micro-furnace oven or in a water bath.

4. Add to the dough and mix thoroughly.

I knead it by hand so you feel the consistency and don’t mind the amount of beard, the dough comes out soft and elastic. Ale and mixer are not used to protect the mixture if you want to save time.

5. If necessary, add beard. Then the dough is ready to be poured into a bag. We cover the animal’s bowl with grub spit or a towel and place it in a warm place for 1 year. And in this hour we prepare the filling for the pie.

6. Finely cut the green broccoli and parsley with a knife. However, it is no longer necessary to talk. Love more, be kind.

7. Place cheese (300 g) in a bowl and mash well with a fork.

The original recipe called for 200 g of cheese, but in my opinion, there was too much leftover, so I didn’t skimp and took all 300 g.

For the filling, you can use homemade brinza from cow's milk and goat's milk. Add your favorite herbs to the greens - cilantro, crepe, basil trouts. And in the summer season - take beetroot leaves. Well, to complement this juicy and appetizing mass of peppers.

8. Add chopped greens, 1.5 tbsp. l. burning oil and 50 g sour cream. Everything is mixed well.

9. The dough that has come out is placed on a baking sheet or in a mold in which to roll the cake. Using the dolny, crush the yogurt into a cake of approximately 7-10 mm. Place all the filling on top.

10. Sunbathe the edges of the dough to the middle.

11. Add them together and begin to level them, spreading the filling from the middle to the edges, lightly pressing down so that the dough becomes thin and the crust is completely round.

12. There is a small hole in the middle for the bet to exit.

13. Heat the oven to 200 degrees and set the cake to bake for 15-20 minutes.

14. Remove the prepared pie and coat it with a sponge of top butter|mastille|. Serve it hot, it will be even more delicious. Delicious!

Recipes from Caucasian cuisine have recently begun to be developed. I tried the Ossetian pie as one of the first ones, and we are sorry for the hurt cheeks. And there are plans to produce a lot of other herbs. I will definitely share recipes and recipes with you.

In the meantime, share in the comments which flavors of national cuisine you like to cook the most.