Recipe: Ossetian pie with beans Khadurjin step by step with pictures | Handy.Recipes

Ossetian pie with beans Khadurjin

Cooked Ossetian bean pie

Nutritional Value

Ossetian pies have been baked for several hundred years. And for holidays, weekdays, and for funerals. On a holiday table three pies are placed, which symbolize the three elements - the sun, earth and water. If there is a big feast several dishes with three pies in each. Only at the memorial table there are two pies, for the dead the sun does not shine. We'll bake three pies. There are several classical variants of fillings for Ossetian pies. Today I'm going to show you one with beans. Delicious nutty flavor, a slight piquancy to which gives garlic and thyme. So, let me introduce you to Ossetian pie Khadurjin.

Author of the recipe

Ingredients for Ossetian bean pie "Khadurdjin":


  • Wheat flour / Flour - 6 glass
  • Kefir - 300 ml
  • Water - 300 ml
  • Yeast (dry, 11 grams) - 1 package.
  • salt (for dough) - 1.5 teaspoon
  • Beans (in the filling) - 200 g
  • Onions (in stuffing) - 150 g
  • Garlic - 1 clove
  • Black pepper (to taste)
  • Thyme (dry) - 1 teaspoon
  • Sunflower oil (3 tablespoon for dough and onion frying)
  • Butter (for coating pies) - 100 g
  • sugar (for dough) - 1 teaspoon

How to cook Ossetian bean pie "khadurjin" step by step with photos


Let me tell you right away that I have mentioned the ingredients for the filling on the basis of one pie, and for the dough - on the basis of three pies. Therefore, if you make all three pies with bean filling, you should increase the quantity of beans, onions, etc. д. So, I soaked the beans in advance (overnight) and put them to boil, according to the instructions on the package.

In the meantime let's make dough. Dilute the yeast and sugar in 150 grams of warm water. Leave it for about 10 minutes, until a foamy cap rises. We sift the flour. More or less flour may be needed. Make a well in the flour, add about 1.5 teaspoon of salt (this is a case when it is better to over-salt than under-salt), pour in the yeast, warm kefir and the rest of the lukewarm water.

Knead the dough. The dough turns out quite soft and sticky. It looks more or less like this. Add 2-3 tbsp. Add 2-3 tablespoons of butter, don't knead the dough, just knead it. We cover the dough in clingfilm and leave it for about 40 minutes. After 40 minutes knead the dough again and let it rise.

While the dough is ripening, it's time to make the stuffing. There are several variants of stuffing for Ossetian pies. Now I want to make a filling with beans. The beans are almost cooked. Chop the onions finely and fry them in a mixture of butter and lean oil. The onions should be fried until golden brown.

Grind the boiled beans while they are hot with a meat grinder. Add fried onion, finely chopped 1 or 2 cloves of garlic, about a teaspoon of dried thyme. Season with salt and pepper. Stir well and roll into a ball. If the filling seems dry, you can add a little milk.

Divide the dough into three balls, about 500 grams each.

Taking one ball of dough, place it on a lightly floured table. Form a piece of dough by hand, about 20 cm in diameter, and let it rest for about 5-10 minutes.

Then we take a ball of filling. It is necessary to notice, that in the Ossetian pies the quantity of dough and stuffing should be equal. Form a small cake out of the stuffing (about 3 centimeters on each side), make it smaller than the dough, and place it on the dough.

Gently pull the dough down to the middle.

Pinch the dough in the middle, being careful not to tear it.

Turn over and begin to stretch the cake with your hands.

And then gently place it on a baking tray, greased with cooking oil. I use a pizza tin of 33 centimeters in diameter. Generally, the size of an Ossetian pie is 30-35 cm. Shape a round pie by hand. In the middle make a small hole to let the steam out. Preheat oven to about 260 degrees and put the pie in it for about 15 minutes, until it becomes golden. The main thing is not to dry it out.

The finished pie seems a little stiff. Butter the pie generously, especially the edges. The pie will soak in the butter and become very soft. I take about 30 grams of butter for each pie.

So, bake all three pies and stack them up one on top of the other.

Nutritional Value:

Whole Dish:
Calories
4979.6 Calories
Protein
154.9 g
Fat
98.7 g
Carbohydrates
881 g
100g:
Calories
241.7 Calories
Protein
7.5 g
Fat
4.8 g
Carbohydrates
42.8 g

Salt, Black Pepper, Garlic, Flour, Yummy, Sugar, Butter, Thyme, Onions, Sunflower Oil, Water, Kefir, Yeast, Beans, Bean, Cakes, Desserts, Bakery

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