Ural Osetina

Background and History

Ural Osetina, a traditional dish from the Osetian region situated on the northern slopes of the Caucasus mountains, is celebrated for its unique flavor profile and cultural significance. This savory pie is a staple during festive occasions and family gatherings. The region’s culture and cuisine reflect a blend of influences from both Russian and Central Asian culinary traditions. Understanding the history of Ural Osetina provides a window into the rich traditions of its people, noting that this dish not only nourishes the body but also the soul, acting as a conduit of connection through generations.

Ingredients

• Flour - 500g
• Yeast - 7g package
• Sugar - 1 tbsp
• Salt - 1 tsp
• Water - 250ml, warm
• Egg - 1
• Butter - 50g, melted
• Cabbage - 300g, finely chopped
• Potato - 200g, boiled and mashed
• Onion - 1, finely chopped
• Cheese - 200g, grated (preferably feta or a salty local variety)
• Ground black pepper - to taste
• Cooking oil - 1 tbsp
• Mint - 1 tbsp, chopped
• Parsley - 1 tbsp, chopped

Preparation

Making the Dough

1. In a large bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 10 minutes until frothy.
2. In a separate mixing bowl, sift 500g of flour and salt together.
3. Create a well in the center of the flour mixture. Add the yeast mixture, egg, and melted butter.
4. Mix until a soft dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for approximately 1 to 1.5 hours or until doubled in size.

Preparing the Filling

1. While the dough rises, prepare the filling. Heat cooking oil in a pan over medium heat.
2. Sauté the chopped onion until translucent.
3. Add the finely chopped cabbage and continue to cook until the cabbage softens.
4. Remove from heat and in a large bowl, combine the sautéed cabbage mixture with mashed potatoes, grated cheese, mint, parsley, and a generous amount of black pepper.
5. Mix well and adjust seasoning if needed.

Cooking Process

1. Preheat your oven to 200°C (392°F).
2. Punch down the risen dough and divide it into two equal parts.
3. Roll one part into a disc, approximately 1cm thick, to fit the base of your pie dish.
4. Spread the filling evenly over the dough base.
5. Roll out the second dough portion and place it over the filling, pinching the edges to seal.
6. Make a small hole in the center of the pie to allow steam to escape.
7. Bake for 25-30 minutes or until golden brown. Use a cooking timer to monitor the time for accuracy.
8. Once baked, remove the pie and brush with additional melted butter for a glossy finish.
9. Let it cool slightly before serving.

Serving Suggestions

Ural Osetina is best served warm, allowing the flavors of each ingredient to shine. Pair it with a simple salad or a bowl of soup to complement the richness of the pie. Traditionally, it is enjoyed during festive gatherings, serving as a centerpiece on the dining table. Share this hearty pie with friends and family, whether for a celebratory meal or an intimate dinner. Relish every slice with a sense of its historical richness, knowing you are partaking in a culinary journey that bridges cultures and time.