{ "id": 28771, "date": "2026-11-02T15:32:23", "date_gmt": "2026-11-02T07:32:23", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/ossetian-cheese-herb-pie\/" }, "modified": "2026-11-02T15:32:23", "modified_gmt": "2026-11-02T07:32:23", "slug": "ossetian-cheese-herb-pie", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/ossetian-cheese-herb-pie\/", "title": { "rendered": "Ossetian cheese and herb kefir-dough pie" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

The Ossetians come from the heart of the Greater Caucasus, and their round, closed pies are among the best-known dishes of the region: a thin, soft crust wrapped around a generous filling, here of dill, spring onions and salty cheese. Kneading the dough with kefir makes it more elastic and gives it a pleasant tang. Brushed with butter the moment they leave the oven, the pies are cut into wedges and eaten warm.<\/p>\n

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Prep time<\/span>30 min<\/strong><\/div>\n
Total time<\/span>3 h 20 min<\/strong><\/div>\n
Makes<\/span>4 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Ossetian<\/figure>\n

Why a feast needs three pies<\/h2>\n

At weddings, family feasts and the festival of St George, Ossetians set three pies on the table and say a prayer before the meal, while two pies belong on a memorial table. People explain the three in different ways: as God, the sun and the world, as the underground, earthly and heavenly worlds, or as the Holy Trinity. One story even traces the custom back to the ancient Scythians and Sarmatians. On ordinary days the pies are eaten like bread, with salad, soup or meat, and no prayer is needed. Besides cheese and herbs, families fill them with beet leaves and cheese, with potato and cheese, or with finely chopped, well-peppered beef served at the end of the meal.<\/p>\n

Soft dough, thick filling, gentle hands<\/h2>\n

The main mistake is too much flour, so stop adding it once the dough is soft and smooth and still clings a little to your hands. The filling should be as thick as porridge, because a runny filling can tear the thin dough and leak. Ossetian cooks shape these pies by hand rather than with a rolling pin, and they say the skill comes with practice. Pinch the dough firmly over the filling into a knot, and only then flatten it, pressing evenly so the seam does not stay thick and puffy. Butter brushed on straight from the oven keeps the crust soft, while overbaking a thin pie makes it hard.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ossetian cheese and herb kefir-dough pie<\/h2>\n<\/div>\n
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Prep Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time <\/span>50 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Rising time <\/span>2 hours<\/span><\/span> hours<\/span><\/span><\/div>
Total Time <\/span>3 hours<\/span><\/span> hours<\/span> 20 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>4<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>

Kefir dough<\/h4>