Recipe for unleavened pie with herbs
- Pies with greens They are usually very popular due to their caloric value and abundance of vitamins and substances valuable to the body. Not many cuisines in the world and even the Caucasus can boast such a wonderful recipe for making a pie with herbs. Dagestan pies with herbs Many national pies with greens win with their composition of minced meat in terms of the amount of vitamins contained in them. Dagestan unleavened pie with greens has practically no calorie load, and with its beneficial substances and vitamins it will give odds to many vegetable salads of the Caucasus or green salads of world cuisine
- Let's learn how to cook these homemade herb pies, after all, in fact, few recipes for making pies can boast of such achievements that the cuisine of Dagestan is rich in
- First, let’s prepare the greens (if we look at the composition of the greens for pies, then there won’t be even a drop of doubt about the quality of the product about its benefits for the body). The greens need to be cleared of dead wood, cleaned and washed with running cold water (by washing in cold, not hot water, we leave all the vitamins and nutrients in their original form)
- The washed greens need to be finely chopped and set aside for a while.
- Peel the green onions, rinse and finely chop. Heat a frying pan in rendered or rendered fat and fry finely chopped green onions in rendered or rendered fat. Cover it with a lid and simmer for 2 - 3 minutes.
- Pour a mixture of finely chopped greens into the stewed onion, mix and simmer with the lid closed for another 1 - 2 minutes.
- Remove from the stove and immediately add grated cottage cheese, raw egg and watercress to the stewed greens (watercress can also be stewed with other greens). Green minced meat is ready
- Knead the unleavened dough and leave it in a warm place to mature for 30 minutes. While the dough is being prepared, we will prepare the molds for preparing our dish.
- Prepare molds with a diameter of 9 cm and a height of 1.5 cm. Grease them
- Roll out the dough to a thickness of 1.5 cm and place it in the molds, in the middle of which carefully place the green minced meat. Roll out another layer of dough and cover the molds with it, cut off the edges
- Preheat the oven to a temperature of 180 - 200 degrees and place the products in it (the products are slightly moistened with water).
- Bake in the oven for 20 minutes until the dish is completely cooked at a temperature of 180 to 200 degrees. After baking, pies with herbs grease with butter or sour cream and serve immediately. This Dagestan dough dish is usually served with cold fermented milk products (milk, sour homemade milk, kefir, ayran, yogurt) or hot drinks (tea)
If it weren’t for the greens in the filling, I would call this recipe “khachapuri,” but out of respect for the national cuisine and traditions, I don’t do this, since real khachapuri still doesn’t contain greens. But I really love the combination of cheese and greens, and there were greens on hand, so I couldn’t resist adding them and didn’t regret it at all) Very tasty! And the pie is prepared quickly and without any hassle. Try it!
COMPOUND:
For the test:
About 1 ¼ cups flour
1 glass of kefir
1/3 teaspoon quicklime soda
2 – 3 tablespoons vegetable oil
For filling:
300 g of cheese (Adyghe, mozzarella, suluguni, feta cheese or a mixture of them in any proportions, you can take a little hard cheese)
1 small chicken egg
A large bunch of parsley or any other herb
1 – 2 cloves of garlic (optional)
Butter for greasing the cake after baking
PREPARATION:
Knead a very soft dough from flour and kefir. About halfway through the kneading, add quicklime soda to the dough.
Knead the kneaded dough for 5-7 minutes until smooth and homogeneous. While kneading, add vegetable oil to the dough. Cover the finished dough and leave it alone for 15–20 minutes.
For the filling, mash or grate the cheese.
Beat the egg into the filling, add chopped herbs, garlic and, if necessary, salt.
Place the dough on a floured board and gently knead into a flat cake of uniform thickness.
Place the cheese filling in the center of the tortilla.
Gather the edges of the dough towards the center and seal well so that the filling is completely covered. As a result, you will get a plump dough ball with filling inside.
Carefully, so as not to break the dough, knead the bun into a thin cake in accordance with the size of your mold.
I baked the pie in a non-stick pizza pan with a diameter of 28 cm, so I didn’t grease the pan with anything or pre-heat it, but if you bake the pie in a pan without a non-stick coating, you need to pre-heat it and only then put the dough on the hot pan.
Place the cake in the mold and gently knead it - adjust to the size of the mold.
Make a hole in the center to allow steam to escape. Bake in an oven preheated to 210–220°C until fully cooked and golden brown (about 20 minutes).
Immediately after the oven, grease the pie with butter and serve immediately, since this pie is especially good when hot, and when it cools down it will lose much of its taste.
Enjoy your meal!
For enthusiastic bakers, I offer a recipe for airy pies made from yeast dough. The neutral taste and airiness of the crumb are combined with different fillings, and in addition to the sourish-tonic mix of seasonal greens, confidently choose cereals, vegetables, minced meat, mushrooms or fish.
To prepare pies with herbs in the oven, take the products from the list.
Warm the milk slightly, dissolve granulated sugar and a portion of yeast granules, mix and leave near the heat source for 10-15 minutes. To speed up activation, cover the container with film or an inverted bowl of larger diameter. Let me remind you that foam should appear on the surface of the dough.
Sift through a fine sieve and saturate the flour with oxygen, remove any possible debris, and mix with a pinch of salt.
Add liquid ingredients to the loosened flour mound: vegetable oil, melted and by then cooled butter, as well as a large egg. Grind until clots form.
We introduce the activated yeast solution - the dough. Let's start kneading.
Roll the soft, slightly sticky yeast dough into a ball, place it in a spacious food bag, tighten the knot, leaving empty space inside for the bun to “grow.” Keep for the next half hour in direct sunlight or in a warm place without noise or drafts. At the same time, we stock up on the filling for future savory baked goods: in a frying pan with a drop of any fat, simmer chopped sorrel, onion feathers, dill, and other herbs, season with spices to taste and cool.
Pinch off small pieces from the settled lump, pull them out into round flatbreads, and place a mixture of steamed greens in the center.
We connect the edges of the base, press tightly, leaving no holes.
We transfer the workpieces with the seam down onto a baking sheet, grease them with vegetable oil and send them to a hot oven for 25-30 minutes. We bake yeast pies with herbs at a temperature of 180 degrees.
Matte, with a delicate crust and fragrant filling, we serve homemade pies instead of bread, for example, with green borscht.
Previously, I only ate kutabs with greens, and I really liked them. And today I tried a whole pie full of greens. My brother, when I told him this news, asked: “Oh, is this one where there will be very little dough and a lot of grass”? And he was right. My brother knows me very well.
What to say? The dough is perfect. Shortbread quiche dough, which holds its shape well, does not leak and seals all the juices inside. It crunches with a thin, lean crust around the vegetables. The filling is completely summery, completely light. This is a pie for the heat, definitely. A quick, simple pie to whip up if your mother-in-law came from the village with a huge bag of greens. This is a hymn to July, a hymn to a fresh vegetable garden, fertile land and the lightness of being.
This is not the kind of cake that melts in your mouth. It cannot be quickly bitten off and swallowed. You should chew it thoughtfully on a sultry morning or a warm, stuffy evening, accompanied by the ringing of mosquitoes on the terrace, when the scorching heat has already subsided, but the air is still dense, humid, filled with the aromas of bushes, and leaves, and earth, and flowers.
This watery veggie pie doesn't have much flavor. That is, its taste is multifaceted, each herb plays its part in this ensemble, but it is a delicate versatility. I needed to supplement it with spicy kefir sauce. Maybe another time I'd add a little Parmesan cheese to it. Or I would even add a little cottage cheese, I don’t know. This would make the cake more pronounced, but also heavier. Don't know. Probably this combination of a watery vegetarian filling with a crispy shortbread crust is just what you need in the hot July.
Be that as it may, the pie disappeared within 2 days. For three persons.
Cooking time: 1.5 hours (the dough should rest in the refrigerator for 1 hour)
Complexity: Just
Ingredients for the dough:
baking powder – 0.5 tsp.
salt – 1 pinch
For filling:
- young cabbage – 2/3 of a head, cut into strips
- onion – 1 pc. more, cut into half rings
- carrots – 1 pc. more, grate on a coarse grater
- garlic – 2 cloves, finely chopped
- yellow bell pepper – 1 pc., cut into strips
- sorrel – 1 bunch, chopped
- wild garlic – 1 bunch, chopped
- beet tops – 1 bunch, chopped
- dill – 1 bunch, chopped
- sugar – 1 tbsp.
- salt, pepper - to taste
- vegetable oil – 2 tbsp.
Exit– 8 servings 
First I prepared all the ingredients for the dough. I will make the dough in a food processor.
The butter was cut into pieces and thawed at room temperature. This takes little time if it’s plus 30 outside. Beat the butter with a mixer into a white mass. Without stopping whisking, I added salt and yolks, gradually. When the mixture became homogeneous (this takes 2 minutes), added sour cream, fermented baked milk, baking powder, and flour.
She took it out, quickly kneaded the dough, wrapped it in film, spread it out thinner so that it cooled faster, and put it in the refrigerator for an hour.
I prepared everything for the filling. My greens are frozen, because the volume that came to me from Belarus was impossible to process at once.
Heat the vegetable oil in a frying pan and sauté the onion and garlic over medium heat until transparent. I chop the onion finely.
Peeled and grated the carrots.
And passed together. I recommend frying it until golden brown. I didn’t do this, but in vain.
When the onion is ready, I added finely chopped cabbage.
I chopped the greens quite large. In general, I love the texture, but next time I’ll chop the greens finer. My greens were already seasoned and hard. Added sugar and salt and pepper. The greens and cabbage are stewed for 4 minutes, no more.
Then I put the filling in a sieve to drain off excess liquid. I adjust the salt and pepper.
I take the dough out of the refrigerator and cut it into two not very equal parts. I roll out a larger part onto the flour base. You have to roll it out quickly, because the shortbread melts and nothing good comes of it.
I transfer the base onto the mold using a rolling pin. I prick the base with a knife or fork so that it does not deform during baking.
I put the filling (which suits my taste) on the raw base and cover it with the second rolled out layer. I pinch it. I make slits because the juicy filling will boil and the pie may burst. The couple needs a way out. I brush the pie with egg.
I bake at 180 degrees for 45 minutes.
I needed a sauce, which I made from spicy, well-fermented sour milk with creamy horseradish and salt. But my mother slurped without any sauce. However, she is a well-known eater of non-vegetables with a minimum of salt and fat.
And it's delicious cold too.
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Today we will prepare an Ossetian pie, flat and thin, with a lot of filling - cheese filling with herbs. Tasty, aromatic, home-like.
Adjust the amount of cheese yourself, but in general it should not be less in volume than the dough.
To prepare an Ossetian pie with cheese and herbs, I use fresh yeast; you can use dry yeast, as usual.
Dissolve yeast, sugar and salt in warm water (milk). Gradually, add flour, knead a soft dough, do not overdo it with flour. At the end, knead the dough with vegetable oil. Cover the dough and place in a warm place to rise.
Today I have dill and parsley as greens.
Chop the greens.
Grate the cheese. Mix with herbs.
Flatten the dough a little with your hands, lay out the filling without reaching the edge.
Gather the edges of the dough in the center. Pinch well.
Place the flatbread on a baking sheet, seam side down. Gently stretch the cake with your hands, gradually from the edge. You should get a thin cake with a diameter of 30-35 cm. Use a knife to make a hole in the center for air to escape.
Bake the Ossetian pie with cheese and herbs at a temperature of 180 degrees, first on the lower level for 7-10 minutes, then raise the baking sheet to a high level and cook until golden brown, 15-20 minutes. Grease the hot pie generously with butter.
Serve immediately. Bon appetit.
