Ossetian pies

Ossetian pies are pies-flat cakes with different fillings, common in the cuisine of North Ossetia (Russia) and South Ossetia (Georgia). They do not have a single Ossetian name: each pie is called differently depending on the type of filling. In Russia it is a popular fast food. Pies are round and triangular in shape (only round pies are common as a fast food). Pies with a thin layer of dough and rich stuffing are considered well-made in Ossetia, while pies with a thick layer of dough are indicative of the mistress’s lack of experience. Greens, potatoes, cabbage, pumpkin, meat, beans, mushrooms and cherries are used as a filling. The Ossetian pies are associated with the ritual "Three Pies" which is performed for holidays: three pies are served up, on top of one another, symbolizing God, Heaven and Earth.


  • flour - 300 g
  • milk - 100 ml
  • water - 100 ml
  • butter – 30 g for the dough + 40 g for the filling + some for oiling
  • fresh yeast - 10 g
  • sugar - 1 tsp.
  • small potato - 4 pcs.
  • Adygei cheese - 100 g
  • sour cream - 2 tbsp.
  • thyme (optionally) – a bit
  • salt – to taste

Preparation method (receipt)

For the dough: add warm drinking water, yeast and sugar to the slightly warm milk and stir. Sift flour, make a groove in the middle and pour in the resulting liquid. Add melted and cooled oil. Salt and knead soft dough. Put in a warm place, cover and leave to rise for 40-50 minutes. For the filling: wash potatoes, put in a saucepan, cover with boiling water and cook until done for about 25 minutes. Then drain the water, peel the potatoes and mash them until smooth. Mash the fresh cheese and mix with potatoes, add sour cream, salt and stir. You can add thyme. Knead dough into a 7-10 mm flat cake with your palm. Place the minced meat in the middle and make even. Then, taking the ends of the dough, draw them in to the middle, connect and pinch. Level the surface of the pie, stretching it so as to obtain a round flat cake of even thickness. Make a cut in the dough atop in the middle for the steam outflow. Bake the pie in the oven preheated to 200 °C for 15-20 minutes. Take out of the oven and oil at once.

flour milk water butter fresh yeast sugar potato Adygei cheese sour cream thyme
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National dishes and recipes of Caucasian cuisine