The first thing I was treated in South Ossetia, and I went to friends, was of course cake, we went in the evening for the city and gave me a hot pie. When my friend asked if I knew what a cake, I said no, then she said that he was from the beet, which I was very surprised, because we usually throw away.

Edit the recipe! One person did not work! I think that was stale yeast and flour something. If some distrust, then make the yeast dough, what you know and what used to. I make the dough quite thin, I got a very soft dough, put yeast and only fresh, it might even better to be a pack of SAF-moment, although Ossetian put fresh yeast, but I do not work with them 1 - 1.5 tsp. (or a pack of SAF-instant) dry ( but not old) dissolve yeast with sugar in 100 ml warm water and let rise. The remainder (600 ml) warm water, put salt, sugar and yeast mixture, mix everything and add the flour. Knead the dough. The dough to coat with vegetable oil and covering with plastic wrap, let rise for two hours.

Meanwhile, prepare the filling. In the summer I make from the leaves of the beets. In South Ossetia also do only one beet leaves, add some green onion and dill with parsley, cilantro and Basil. This time I had a nice chicken stuffing. I added green onions and herbs which was. The secret Ossetian pies is that the filling was the same as test. The thinner the dough in a cake, the crafty hostess. This dough should be divided into three parts, the balls get about 12-15 cm in diameter. Toppings need to take the same. If it's the beet leaves, you must be young and finely cut, the filling doesn't need much salt, salt slightly. Roll ball into a circle about 20 - 25 cm diameter and put on him the filling.

The filling is spread evenly on the dough.

Now you need to collect the edges of the dough like so:

I have turned out so well.

You need to turn the cake and gently with your hands to flatten the filling, starting from the edges, not very much stretching, because even in the pan you need to stretch.

Put the pie into a wide pan (that pan I brought from Ossetia) or to a sheet and stretch it to the diameter of the pans or the width of the sheet. Put on a dry leaf, but I miss a little margarine. Ossetian pies is usually around 30 -35 cm in diameter, but I've seen less. You need to make the hole for the air outlet.

Bake these pies did not last long. And they have a secret. To put in heated to approximately 180 to 200 degree oven, first on bottom shelf for 5 minutes. Then rearranged on the top for about 20 minutes in total until lightly browned. Another secret Ossetian pies: after baking, coat liberally the top and edges a good piece of butter. I took 50 grams. If oil has soaked into the dough to leave in the middle, it will melt and soak the stuffing.

Pies I got 30 inches in diameter. Here they are.

BON APPETIT!!!