Ossetian pie with radish leaves

So many radish tops were sent to compost, and this turns out to be Leaves! Quite tasty and very healthy.

I heard for a long time that they are eaten. In particular, two of our friends. I just didn't want to try. Until one day ...

We decided to bake an Ossetian pie for the first time in our life. And the greenery was not enough, it had not grown properly yet. It was then that they remembered about the leaves of the radish. We had a lot of this stuff.

First I'll write what I understood about the leaves, then about the pie.

Which radish leaves are best

Greens from radishes, which decided to go in color, are more delicate and tastier. Though not in vain it took place! My personal discovery :)

The one with root vegetables, a little prickly, rough. It doesn’t matter in the pie, it’s hardly noticeable in the salad. Only you won't want to eat without anything.

Another option: young radish leaves.

And what a benefit! There are vitamins, macro- and microelements! I don't want to write the list, it's too long. Plus sugars, vegetable protein, non-intrusive organic acids, starches and essential oils. And, of course, Mrs. Fiber!

The taste is pleasant, similar to parsley with salad. Skeptics would say: no taste. And lovers of healthy food say: I like it!

Those who cannot eat roots in health can try tops. Only with acute diseases of the gastrointestinal tract, you should not do this.

A friend has an ulcer, she adds radish leaves to her salad instead of root vegetables.

By the way, she reminded about Swiss chard. These are her favorite leaves. He says they are even better in Ossetian pie than radish ones. I'll have to try.

Another friend recalled on this occasion about mustard leaves, sodden, salad, peking. I'm not ready to dull! But someone will like this advice. Therefore, I wrote.

About our successful Ossetian pie

I am writing as I did, but this is a field for creativity! The advice of an Ossetian cook was taken as a basis.

For the test we needed

• Waterwarm - the most important element, namely water, not milk - about 400 ml
• Yeast fresh - 50 g.
• Wheat flour, premium - 500 g
• Sugar - 1 tsp l.
• Salt sea ​​- 1 tsp l. without top
• Vegetable oil - 60 ml

Opara

I poured half of the flour into a large bowl, we have a six-liter one.

She poured all the water into another small bowl. I crumbled the yeast there, added 1 tsp. l. Sahara. I let them go, it's about 20 minutes.

I poured the diluted yeast into flour and mixed, it turned out to be a dough. It is like pancakes in consistency.

The dough was left to stand under the lid until the volume doubled (two hours).

The dough itself

I added salt and the rest of the flour to the dough, mixed. The dough was very sticky.

When kneading, she lifted the dough from time to time and threw it, 20 times for the whole time.

Added oil. The dough began to lag behind the hands.

Cover with a lid and leave to rise for about 2 hours until the volume doubles.

Filling

Fillings can be anything except meat and fish. Ours: grated cheese, sour cream, herbs, cottage cheese.

The greens were chopped. The hero of the day was radish leaves :) The cheese filling was getting soaked, so it was necessary to quickly pack it into dough, form a pie and put it in a preheated oven.

Preparation

The filling should be about the same as the dough.

Taking into account our realities, it turned out 2 pies.

• She put some flour on the table.
• I did not roll out the dough, but stretched it into a circle, about 2 cm thick
• I put the filling in the middle.
• The edges are raised to the middle and clamped in the center. In this case, the dough stretches a little.
• She flattened the cake, slapping it with her palm, turned it over and slapped it again. This several times. The cake has grown to 30 cm and is about 1.5 cm thick. Everything must be done boldly and carefully so that the cake does not break.
• Put the finished cake on a greased baking sheet.
• I made a hole in the middle with my finger. This is to make it rise evenly.
• I put it in a preheated oven at 230 ° C for about 15 minutes.
• Hot Ossetian pie was greased with butter.

And it became beautiful and tasty!

The fresh pie was crispy! On the second day, no more.

How do you prepare Ossetian pies?

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