A la Ossetian Kabuskajin pies

There will be a lot of steps, don't be afraid... It will be good for beginners... Add 1 teaspoon each of sugar and dry yeast in 50 ml of warm water, stir and leave for 3 minutes.

Add 2 tsp. L of flour, stir, let stand for 15 minutes.

There you go "cap" Activated...

Sift flour into a bowl (at first 500 g)

Add 1 taspoon of salt, stir, make a well in the middle

Put skimmed yeast foam in the middle of the well. Stir in the mug with just a little warm water to make 200 ml.

Pour the entire mixture (yeast/water) into the well of flour

Knead gently with a fork, in a circular motion, from the edge to the center.

When half the flour is left around the edge and the mixture is already stiff in the middle, add another 200 ml of water at room temperature, then add the yeast/water mixture to the well. temperature. Continue to "Continue to assemble" Continue to assemble the dough, adding flour little by little. The dough should be very sticky.

Knead the dough well, gradually adding 3 tablespoon of vegetable oil. oil. Knead the dough for approx. 15 minutes., Knead the dough for about 15 minutes until it begins to come away from the bowl (depending on the gluten of the flour, you may need a little more)

After kneading: the dough comes away from the bowl nicely, but still sticks to your hand, but when you stretch it, it falls in the bowl...

We covered the dough with cling film and left it at room temperature for 1.5 hours.

And that's how it's risen... Knead the dough.

Stuffing. Shred cabbage, crumble, salt a little. Heat oil in a pot, fry cabbage, add water and stew under a lid until soft (depending on type - up to 20 min).). At the end, season with ground coriander.

Simultaneously put boiling rice. I choose rice for pies "Orient" from Mistral. It also boils for about... 20 min.

Mix the cooked rice and cooked cabbage (without liquid).

Distribute the cabbage and rice in pie pans (the number equals the number of pies), about 3-4 tablespoon each Add tomato paste and sugar to the filling for Lenten pies. Add grated cheese (I had feta and emmenthaler) to the filling for the lean pies.

Mix the filling well and make balls (about the size of a child's fist).

Sprinkle flour on a cutting board. Divide the kneaded dough into portions (I had three portions), shape the balls, kneading the dough inward, and cover with clingfilm.

Preheat oven to 220° (250°) C. Shape first pie. Form dough into a flat pastry

Place a ball of filling in the center.

Lift edges of dough and pinch them up, like a knot.

Turn the cake with the seam side down and gradually rub it in between the edges, until it forms a flat cake (about 24 to 26cm). Make a small notch in the middle.

Bake the cake in the hot electric oven for 5 minutes. on the lower level and then approx. 7 minutes on the upper level under the grill. Baking time will depend on your oven. The result is a beautiful pie like this!

Brush the hot cake with olive oil. Cover with a towel.

Take out 2. Pinch the pastry, knead into a patty and spread the filling on it.

Pinch with a knot and turn over.

Knead with fingers to form pie crust.

Bake according to the same principle. Butter the unleavened version.

Adjust the lean and non-fast pie filling to your taste and preference.