Walibah - Ossetian cheese pie in the oven. Walibah - Ossetian cheese pie in the oven Ingredients for four servings
- Do the usual yeast dough... You can put the dough first, but this is not necessary. Heat the milk to keep it warm. Add a little sugar and yeast. Set aside for a while so that the yeast can completely dissolve. Sprinkle salt to taste, beat in an egg, pour in vegetable oil, add flour.
- Grease with vegetable oil and leave to rise. The dough works best if you put it in a pot of hot water. Wait 60 minutes, knead the dough a little and leave to come up again. You should get about 1100 grams - this amount is enough for three pies.
- Prepare the filling while the dough is coming up. Take a little homemade unsalted or slightly salted cheese(Ossetian or feta cheese). Pass the cheese through a meat grinder, if there is a need to salt to taste. Form tortillas from the dough and place the filling in the middle.
- Connect the edges by lifting them up to the middle. Squeeze the cake with your hands and roll it out. Repeat the process until the cake is the same thickness and even shape. Put in a preheated pan and fry. Make a hole in the center. Grease the finished cake butter and serve hot. Eat classic Walibah with cheese right away.
Cooking time 1.5 hours. Difficulty level 2 out of 5
Cheese pie is one of the favorite among Ossetians traditional pies... Cooked with natural rennet cheese 1-2 days old, this pie turns out to be very soft and juicy, and the cheese inside the pie melts a little during baking, and takes on a slightly bitter taste, like in real bakery pies. It must be remembered that a real Ossetian pie should be thin with a lot of filling. How to cook natural cheese we have already told, now we will try to make a pie with this cheese.
To prepare one Ossetian cheese pie you will need:
Dough:
- 1kg flour
- 1 pack of dry yeast
- 200 grams of warm water
- 200 grams of warm milk
- 1.5 teaspoons of salt
- 3 teaspoons of sugar
- 1-2 tablespoons of sunflower oil
Filling:
- 700 grams of fresh cheese
- 50 grams of sour cream, heavy cream or butter
- Half teaspoon salt
The recipe for making rennet cheese, similar to the Ossetian one, is on our website.
Then we collect and seal the edges of the cake, and so that we do not get too thick a cake, then we simply cut off the excess dough after assembling the edges with a knife.
Ossetian cheese pie is served hot and greased with ghee or butter.
Bon Appetit!
Ossetian cheese pie in Ossetian sounds like ualibah. This is a large round flat cake made from thin tender dough, with juicy filling... Ossetian pies are good in themselves as independent dish with teas and sour milk or served as bread for soups and main courses.
In general, almost any filling in Ossetian pies can be accompanied by cheese, except for meat, i.e. cheese can be added to herbs, potatoes, cabbage, beans, pumpkin and other fillings. The ratio of filling and dough should be close to 1 to 1, for example, for 200 grams of filling, take about 200 grams of dough.
The dough for Ossetian pies can be unleavened or yeast, but always soft, as if flowing and at the same time fluffy. Professionals or experienced housewives who bake Ossetian pies almost every day are able to form pies of a rather large diameter, about 30-40 cm, 2-3 cm thick, out of mobile and sticky dough, and for beginners, for their culinary experiments, it is better to practice molding pies with a diameter of 15 -20 cm. You need to try so that the filling does not break through the dough, and for large pies on the first attempts, this is almost inevitable both during modeling and when transferring the blank to a baking sheet or baking dish.
But not only the size of the Ossetian pies has undergone adaptation to home kitchen culinary experts of other nationalities, but also other points. Dry active yeast began to be used, and the dough itself is often kneaded not by hand, but with the help of household appliances.
Not sold everywhere ossetian cheeses, therefore, they are remarkably replaced by Adyghe, homemade, feta cheese, and sometimes just cottage cheese and yellow cheeses of hard or semi-hard varieties.
In addition, simplified pie shaping is quite allowed, the dough for one pie is divided into two parts, one will be the bottom of the pie, and the second will cover the top and the filling, it remains only to blind the edges and pinch. This method is especially appropriate when the fillings are added in significant quantities.
Total cooking time - 1 hour 30 minutes
Active cooking time - 0 hours 20 minutes
Cost - Average Cost
Calorie content per 100 g - 250 kcal
Servings Per Container - 2 Servings
How to cook an Ossetian pie with ualibah cheese
Ingredients:
Flour - 1.5 tbsp. (200 ml) and more for adding a table
Milk - 0.5 tbsp. (200 ml)
Butter - 1 tablespoon in the dough
Egg - 1 pc. small C3
Yeast - 1.5 tsp dry
Salt - 1 pinch (s) per dough
Sugar - 0.3 tsp
Adyghe cheese - 400 g
Kefir - 2 tablespoons for 1 serving of filling
Dill - optional
Salt to taste in the filling
Butter - 1 tablespoon to serve
Preparation:
To make yeast dough, heat the milk and place a lump of butter in it. Mix the egg with salt.
Sift flour, mix with sugar and dry yeast and add egg and milk mass.
At first glance, it may seem that the consistency of the dough is quite liquid - this is how it is and should be!
Having lubricated your hands with vegetable oil so that the dough sticks to them less and, overcoming the desire to mix more and more flour, you can knead the sticky soft dough... And it's easier to entrust this matter to household appliances: a bread maker or a blender with a kneading function.
Place the rising dough in a warm, draft-free place, protected from drying out. If it was kneaded in a bread maker, then it is usually left there on the "yeast dough" mode, which lasts about 1.5 hours, but usually when using dry fast-rising yeast, one hour is enough.
If you have a multicooker with a yogurt mode or a multi-cook function that allows you to set the temperature to 30-40 degrees, then use. The bread maker will mix the dough itself once in the second half of the rise time, and in other cases, you will need to knead the dough yourself once and let it rise again.
When the dough is almost ready, start filling, i.e. in this recipe - cheese. The cheese needs to be grated, more often this is done through a grater with large cells.
Simply grated cheese is a popular filling option. Find your bearings in the amount of salt. Please note that feta cheese, suluguni and chanakh are usually quite salty, while Adyghe is not.
Any greens to taste can be added to grated cheese: dill, parsley, etc. I took the dill.
Another option for the filling is adding eggs, milk or kefir to the grated cheese, after which the filling needs to be kneaded a little. I added kefir.
Let's start forming the pies. Divide the amount of dough obtained into two portions, i.e. for two pies. The dough is sticky, so the work surface of the table or board should be well sprinkled with flour.
Pull a portion of the dough by hand, and not with a rolling pin, into a round cake and place a portion of the filling on it.
Walibah is an Ossetian cheese pie made from yeast dough. These are some of the most popular pies in Ossetia, which are prepared in every family and for any reason. Today they can be ordered or bought ready-made. And I will tell you how you can cook them in your kitchen, so that all household members would be pleased with real homemade Ossetian pies. All the subtleties of making Ossetian pies with cheese are demonstrated by my step-by-step recipe with a photo.
To prepare the dough:
- 1 cup (250 ml) drinking warm water
- 1 tbsp. a spoonful of granular dry yeast;
- 30 ml vegetable oil no aromas;
- ¼ teaspoon of fine sea salt;
- 520-500 grams of extra or premium flour.
To prepare the cheese filling:
- 700 gram soft cheese suluguni (Ossetian cheese is used in the original);
- 1 cup (250 ml) 26% -30% sour cream;
- 1 tbsp. a spoon with a slide of flour;
- cilantro or parsley greens;
- 60 grams of salted butter (used for lubrication).
Yeast dough for Ossetian pies
And so, in order to make this Ossetian pie, let's start a yeast dough. Pour yeast into a high saucepan or bowl, fill it with water (t = 38 ° C). Stir with a spoon / whisk until they are completely dissolved in the water. Then add salt, add oil, gradually add flour and start kneading. We collect the kneaded dough into a smooth ball, which we put in a bowl, cover it tightly with a film and keep it warm for 55-60 minutes. During this time, it will fit.
When the dough has come, we divide it into 6 identical parts, which we form and roll into balls. We spread them on a work surface with flour and cover with foil. We leave it to rest for 20 minutes.
Filling for Ossetian pies with cheese
Cheese should be grated on a coarse grater and mixed with sour cream. At this stage, you need to taste it for salt. If the cheese was not too salty, then add a little salt to cheese filling did not get a bland shade. Then add flour and mix everything.
The main part of the filling is already ready. At this stage, you can add chopped greens to it if desired.
We form and bake Ossetian ualibah pies
Preheat the oven to 220 ° C.
We take the first lump of dough and stretch / knead it into a layer along the working surface with flour, but not thinly. Somewhere 8-9 mm in height, one layer is obtained. The evenness of the circle is not at all important here. Put 1/6 of the filling in the center of the resulting cake.
Now we collect the edges of the dough to the center and connect / glue everything tightly.
Then, very carefully roll out the resulting workpiece, but do not press too much on the dough, so as not to push it. We shift the first pie into a dry form and press the hole in the center with our finger. Bend the index finger and press the center between the second and third phalanx of the index finger.
We send the form with the blank to the oven and bake the pies for 4-6 minutes. The baking time depends on the oven. Lubricate with melted butter, keep in the oven for another minute and take out. We do the same with all the other Walibahs.
While I finished everything with cheese, only the last three survived to the photo session.
And this is not surprising. Home fragrance finished baked goods will not leave anyone indifferent.