Ossetian Pie with Potatoes and Cheese (Kartofdzhin)

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Ossetian pie with potatoes and cheese (Kartofdzhin) is a traditional dish made from a soft, doughy crust filled with a savory mixture of mashed potatoes and cheese. This delightful pie is often enjoyed as a hearty snack or a main course. It reflects the rich culinary heritage of the Ossetian people, showcasing the use of simple yet flavorful ingredients. Perfectly golden and crispy on the outside, and soft and cheesy on the inside, this pie is sure to become a favorite in any kitchen.

Ingredients

Kefir - 1 glass
Dry yeast - 0.4 oz
Sugar - 1 tablespoon
Salt - 1 tablespoon
Potato - 10.6 oz
Sour Cream - 3.5 oz
Wheat Flour - 10.6 oz
Butter - 1.8 oz
Russian Cheese - 3.5 oz

Step by Step guide

Step 1

To prepare the dough for Ossetian pie, sift the flour into a bowl, then add the yeast, salt, and sugar. Pour in room temperature kefir or whey and knead a soft dough that will be slightly sticky to the hands. At the end of the kneading process, add 1-2 tablespoons of sunflower oil and incorporate it into the dough. Let the prepared dough rest in a warm place for 30-40 minutes to rise.

Step 2

Boil the potatoes in their skins until fully cooked. Then peel them and mash into a puree. Separately, crumble 1-2 day old Ossetian cheese and mix it with the potato mixture (if unavailable, use feta cheese). Add sour cream (100 grams) to the mixture, stir well, season with salt, and adjust the flavor to taste.

Step 3

Gently knead the risen dough once more and shape it into a large flatbread about 1.5–2 cm thick. Place the filling in the center of the flatbread and spread it slightly. Gather the edges of the flatbread and pinch them together in the center. Then, flip the pie over so the seam is facing down and distribute the filling evenly across the entire surface of the pie. Bake on a dry, floured baking sheet for 30–40 minutes. Serve the Ossetian pie hot, drizzled with melted butter.