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I have never tried pumpkin pies in Ossetia - apparently, they are not as common as pies with other fillings, but this is understandable - not everyone loves pumpkin, although I do not share this opinion.
The recipe for the filling for nasdzhina was taken from a brochure about Ossetian cuisine. It turned out very tasty! If you love pumpkin, be sure to try it. I want to say right away that my nasjin is not entirely authentic, but believe me, it did not become less tasty because of this.
WILL NEED:
- 400 g flour
- 1 tsp
dry yeast - 300 ml of kefir
- a pinch of salt
For filling:
- 300 g pumpkin
- 80 g fat tail fat
- 80 g young cheese (Ossetian, suluguni, cheese)
- salt
- pepper
- savory
- cilantro
Pour the sifted flour in a pile, make a deepening, pour in kefir, add yeast and salt and knead a soft dough.
Cover the dough with a towel and leave to rise
For the filling, coarsely grate the pumpkin, peeled from the skin and seeds. Grate the cheese as well. Finely chop the tail fat. Grind cilantro and savory. Mix everything thoroughly
Divide the filling and dough into three equal parts, roll each into a ball, put on a floured surface.
Using your hands, knead the ball of dough into a small cake.
Put the filling on the cake.
Gather the edges of the dough over the filling, pulling gently so that the filling does not show through.
First, press the middle with your hands, then the edges and slowly stretch the cake so that the filling is evenly distributed.
When the cake is fairly thin, turn it seam side down on a cast iron skillet or baking dish.
Make a small hole in the center for steam to escape. Make two more pies in the same way.
Preheat the oven to 200°C and put the pie in it for about 15 minutes to brown it. Put the finished cake on a dish, grease well with butter. Put the rest of the pies on top, in a pile.
Dæ minas æhsyzgon uæd (may the meal be pleasant)
