Ossetian pastries. Saburani: cooking recipe

Reviews (2)

10

Prepared by: Zoya Shunina

11/29/2018 Cooking time: 1 hour 20 minutes

Saburani is an Ossetian pie with various cheeses. Today I have lazy saburani made from pita bread. Fast, simple and very tasty.

Cooking saburani

Step 1: Dough.

We take the bowl in which we will knead the dough, add flour, eggs, water and knead a fairly stiff dough. Anyone who has made noodles before will understand. So, the dough should be cool. After kneading, put it in the refrigerator for about half an hour.

Step 2: Cheese.

We take a fine grater and grate all the cheese we have, and as was said above, there should be at least five varieties.

Step 3: Roll out the dough.

After half an hour, remove the dough from the refrigerator, divide it into six even parts and roll out five parts with a diameter equal to the frying pan in the form of a cake. We make the last, sixth cake layer larger in diameter, so that it seems to hang over the edges of the pan.

Step 4: Prepare the cakes.

Let's prepare a frying pan with high edges. Then take a wide saucepan, fill it halfway with water, add a lot of salt and put it on the fire. We need boiling water. Next to the gas stove, where the water is boiling, we place another wide pan, but with cold water. After the water boils, take the largest cake and lower it into boiling water for 3-5 seconds, immediately remove it and lower it into cold water. Again we take them out cold and immerse them in boiling water and back. Repeat 2-3 times. After all these “hardening” procedures, put the cake in a deep frying pan. Take grated cheese and place it on top of the crust in a layer of approximately 1.5 centimeters

Important! Do not press the laid cheese, it is better to remove the excess and carefully level it. Next, take the frozen butter and grate it in a thin layer on top of the cheese

We repeat all this with the rest of the cakes.

Step 5: Bake the saburani pie.

After you have prepared the cakes, put the filling (cheese and butter) on the last, that is, top cake, and fold the edges of the first (bottom) cake up and gently press. Place our semi-finished saburani in a baking dish and place in the oven for 10-15 minutes until golden brown.

Step 6: Serve saburani.

After our saburani cheese pie is baked, remove it from the oven and serve. Bon appetit!

Tips for the recipe:

– – cheeses for saburani should be selected with a high percentage of fat content. For example, Emmental, Parmesan, Beaufort, Comte, etc.

- - saburani can, and in some cases should be prepared in advance before guests arrive, and at the right moment, bake it in the oven and serve hot. In this case, the finished cakes with filling are laid out on food-grade cellophane, wrapped and placed in the refrigerator.

Nutritional and energy value:

Saburani recipe with photo

Once, while visiting, I tried a dish like saburani for the first time. I had never heard of it before, much less cooked it. But then I started doing it very often, because the pie is divinely delicious!

With great pleasure I will share saburani - a recipe with step-by-step photos. But first we need to study the list of all the necessary ingredients. Recipe for saburani with cheese. And not just one, but three types of delicious cheeses!

Saburani pie - recipe and ingredients:

• Water – 100 ml
• Wheat flour - 500 g
• Eggs - 1 piece
• Olive oil - 2 tbsp. l.
• Salt - 2 pinches

For filling:

• Suluguni – 200 g
• Adyghe cheese – 400 g
• Hard cheese - 100 g
• Butter (frozen) - 100 g

And:

• A saucepan with cold water (3-4 liters)

Saburani - recipe with photos step by step

In a bowl, combine the chicken egg with salt and water. Lightly beat with a fork or whisk.

It is best to use deep dishes for convenience.

To make the saburani dough successful, be sure to sift the wheat flour through a sieve.

Gradually add wheat flour and all the olive oil to the liquid egg mixture.

Knead a stiff soft dough.

Cover the dough with film or a clean towel and set aside for 30 minutes directly on the table - the dough should rest for a bit.

Let's move on to the filling for the saburani pie according to my friends' recipe

Grate hard cheese. Which grater to use - large or fine - depends on your taste.

Mash the Adyghe cheese with a fork. Cut Suluguni into small pieces.

Mix the filling in one bowl.

Lightly dust the work surface with wheat flour.

We cut it into five parts, of which one part is large and four are smaller.

Roll out all the cakes into thin cakes approximately 1-2 mm thick.

Boil water and lower each cake in turn for about 30 seconds. The water should not boil too much.

Then remove the finished cake with a slotted spoon and immediately transfer it to a container with cold water.

Place the cakes on a clean cloth towel and blot with a paper towel, removing excess water.

Assembling saburani - recipe with photo

Place the largest cake layer on the prepared pan. The edges of the dough should hang slightly from the pan - 3-4 cm.

Place some of the filling on the bottom of the crust. Rub frozen butter on top of the cheese.

Cover the filling with a smaller crust. Place the filling on top and rub the butter on top again. And we do this with all the other cakes.

Sprinkle the last cake with grated butter. Freeze the butter first.

Then we turn the edges of the cake up.

Baking saburani - recipe with photo

Using a sharp knife, pierce our saburani with cheese several times.

Preheat the oven to 170 degrees. Bake saburani for about 35-40 minutes.

When our saburani pie is ready, serve it to the table after cooling slightly! Enjoy your meal!

Saburani in section:

Bon appetit!

Author: arivederchy

Useful tips and tricks

In conclusion, here are a few recommendations regarding the selection of ingredients and individual aspects of the saburani preparation process:

• The amount of salt in the dough depends on the taste of the cheese chosen for the filling. As a rule, you should not add additional salt for pies with feta cheese or suluguni.
• To keep the temperature of the tortilla cooling water low enough, you can make ice cubes ahead of time.
• The traditional version of the dish involves the use of soft, salty cheeses for the filling. If you want to diversify the recipe, you can replace one of the types of cheese with a semi-hard one, but not exceeding 30% of the total mass of the cheese mixture, otherwise the filling will turn into pure fat.
• The cheese mixture can be crushed in advance, and the butter should be grated directly during the cooking process, for each layer separately.

• If the butter is too soft to grate, you can finely chop it or simply scoop out one portion using a teaspoon or dessert spoon and place it in the center of the filling layer.
• All sheets of dough, except the bottom one, can be torn, deformed, and any surface relief can be created.
• If the dough turns out to be too elastic, and the edges of the bottom sheet do not want to wrap over the entire structure, they can be secured with toothpicks. Before serving the finished dish, the “clips” are removed.
• Sweet saburani can be turned into a homemade cake. To make the dish more elegant, before serving, you can decorate it with cherries, add whipped cream and marzipan.

The attached calorie calculation table will help you decide on the choice of cheese for saburani filling based on data on its taste, energy and nutritional value:

Saburani with cheese is a recipe for home cooking of the peoples of the Caucasus, which, thanks to the skill and imagination of the cook, can be turned into an exquisite delicacy. Studying step-by-step instructions with photos will allow the housewife to understand the intricacies of the cooking process in order to always delight family members and guests at home.

Recipe for Saburani with Ossetian cheese pies

A rather complex recipe for saburani with cheese will require the housewife to spend a certain amount of time, but the end result will be a dish that will not leave anyone indifferent. First of all, this pie will appeal to cheese lovers, since for the filling you will have to stock up on several types of cheese (from 3 to 5 varieties). The following cheeses can be used: suluguni, Adyghe, Dutch and others.

The dough requires only eggs, flour and salt. Break the eggs into a large saucepan or bowl, add salt and stir, but do not beat. Then flour is gradually added. You will need as much of it as the dough can “take.” The main thing is to achieve the desired consistency: the dough should be quite stiff, but elastic, like, for example, noodles.

After the dough is ready, it should be placed in a plastic bag or simply wrapped tightly in cling film. Leave the wrapped dough for about 40 minutes in a cool place, but do not freeze. After which it must be taken out and divided into 4 or 5 parts, depending on how many layers you plan to make in the end. Roll out the dough quite thinly, and one layer should be larger in area than the rest.

Don't worry if the cakes dry out a little. Before making saburani, the recipe recommends dipping each layer of dough first into hot and then into cold water. This must be done extremely carefully so that there are no breaks. You should start with the largest cake. When it is scalded and cooled, it should be placed in a baking dish and greased with oil.

Grated cheese is placed on the crust. You should not press it, otherwise the cake will not turn out “airy”. The next layer of dough, also pre-scalded and cooled, is placed on the cheese. The same must be done with all the other cakes. After the entire saburani has been assembled, the edges of the lower cake are lifted and secured to the top. The top of the pie is greased with oil and it can be placed in the oven. However, it is recommended to cut it into portions first, because this will not be easy to do later.

The pie is baked at 200 degrees for about 20 minutes. During cooking, you need to ensure that the crust that will form on top does not become too brown. This phenomenon will be a signal that the cake has begun to dry out, and this cannot be allowed.

As you can see, the process of preparing this Ossetian dish is quite labor-intensive, so many people use the saburani recipe from lavash. The cooking principle in this case is the same. Only instead of dough, Armenian lavash is used. The bottom layer is made from two crossed sheets of pita bread so that the edges can be gathered later. The layers, as in the main recipe, are greased with oil, but the pita bread should be slightly gathered so that it does not dry out or break during baking.

The top layer must be pierced in several places with a fork and brushed with egg. Bake lavash saburani for about 30 minutes at 180 degrees. Both pie are served hot. If desired, you can sprinkle it with chopped herbs or serve them separately. Since this is a very satisfying dish, it can be used as a main dish.

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Real saburani with cheese

Let us warn you right away that you will have to tinker a little with this pie. The recipe for making saburani with cheese involves a special technique for its formation. But it is precisely this feature that allows you to get “the same” pie at the end.

Required Ingredients

For the test we need simple products:

• Wheat flour (premium grade) – 0.5 kilograms;
• Egg – 2 pieces;
• Soda – 1/3 teaspoon;
• Salt – ½ teaspoon;
• Sunflower oil – 2 tablespoons;
• Water – half a glass.

Please note that the water must be warm. We will make the filling from four ingredients:

• Suluguni – 200 grams;
• Any hard cheese – 200 grams;
• Any curd cheese – 200 grams;
• Butter – 100 grams.

Now be patient and time (it will take about two hours) and let’s get started.

Cooking process

We start by kneading the dough:

• Pour warm water into a deep bowl, and add the remaining ingredients for the dough (except flour) - butter, soda, salt, eggs. Then pour in the flour and immediately knead the dough thoroughly.
• You should have a fairly stiff dough. We cover it and leave it at room temperature for 60 minutes.
• After an hour, divide the dough into six pieces. They should not be the same in size, but divided according to the principle of increasing (or decreasing).
• Roll out each piece of dough on a flat surface. The layer should be of medium thickness. In addition, even the smallest layer should be larger than the volume of the baking dish.
• Next, put a pan of water on the stove, let it boil and place each layer of dough in it in turn for half a minute.
• Immediately place the lightly brewed dough into ice water, after which we carefully place each “pancake” on a towel (it is necessary to drain off excess water).
• After completing the described procedure with each layer of dough, we begin preparing the filling.
• First, pass the hard cheese through a coarse grater. The cottage cheese can be mashed with a fork, and the suluguni can be separated into fibers by hand (as an option, we grate it).
• Mix three types of cheese together - the filling is ready. We will need butter a little later.
• Now we coat the mold with sunflower oil and place the largest “sheet” on the bottom (the excess dough should hang over the edge of the mold). Sprinkle the filling on top of the dough and pour melted butter over it (that’s what came in handy).

• Next comes the next (in size) layer of dough, which is placed inside the first one. The procedure with filling and butter is repeated. We continue to do the same until the last sheet of dough.
• At the end, we lift the edges of the dough and pack our saburani. Lubricate the top with butter one last time.
• We will bake the pie at 180 degrees, and the time will be enough for half an hour.

Let the finished pie cool slightly and you can cut into portions. Once you try it, you will understand that this dish does not need any side dishes or additives. Saburani with cheese according to this recipe turns out to be very satisfying and incredibly tasty!

With quince jam

Saburani can also be prepared for dessert. In this case, you should choose unsalted types of cheese (ricotta, mascarpone). Then you can add jam to the filling. In particular, the tastes of soft cheese and quince jam go well together. These 2 ingredients should not be mixed into a homogeneous mass.

It is better to place a layer of jam between two layers, and a layer of grated cheese between the others. You can add chopped walnuts or grated almonds to this filling. This recipe option is suitable for winter. In summer, you can replace the jam with fresh fruit, but not too juicy, otherwise the pie will remain raw from the inside.

How to cook saburani correctly

This dish will be appreciated by true gourmets. In Georgia, this cheese pie is called achma. In this article we suggest you bake saburani. The recipe is complex and can take a long time, so be prepared.

This dish is from Ossetian cuisine. It is prepared from unleavened dough. The base is rolled out into layers and boiled lightly in water. And for the filling, various types of cheeses are most often used. For example, suluguni, feta cheese, parmesan and so on. You can do it differently. Take minced meat, potatoes, herbs, mushrooms or sausage. That is, you can use any products. The main thing is to properly prepare and knead the dough. So let's get started.

Equipment you will need to prepare the dish:

To knead the dough, you will need the following ingredients:

• wheat flour (one kilogram);
• salt (pinch);
• chicken eggs (six pieces);
• water (250 grams).

• cheese of various varieties, but not less than five (one hundred grams each);
• frozen butter (three hundred grams);
• garlic (one clove).

How to cook saburani: step-by-step instructions

First of all, knead the dough. Place flour in a bowl and add filtered water and eggs. Knead elastic dough. Then put it in a plastic bag and place it in the refrigerator for thirty minutes. In the meantime, take some cheese and a fine grater. Choose cheese with a high percentage of fat, such as Beaufort, Emmental, Comté, Parmesan and others. Rub the product. Once the time is up, remove the dough from the refrigerator as soon as possible. Divide it into six parts. Roll out each piece of dough (its diameter should be the same as that of the baking dish). Make five such cakes, and the sixth should be larger in size. Take a wide saucepan and pour water into it, add salt and put on fire. Bring to a boil. Take another wide pan and pour cold water into it. Now lower the large cake for a couple of seconds, first into boiling water, and then immediately into cold water. Remove the pita bread and immerse it in boiling water again. Repeat this “hardening” two more times. Then place the cake in a deep pan.

Ossetian pie with cottage cheese

For the dough you will need: eggs (three pieces), flour (five hundred grams) and a pinch of salt. For the filling: granular cottage cheese (five hundred grams), cheese (three hundred grams), Provençal herbs (one bag) and garlic (two cloves).

The recipe for making the dough is as follows. Take a bowl and sift the flour into it. Add eggs and knead into a smooth dough. Then wrap it in cling film and put it in the refrigerator. After an hour, the dough will be ready for making saburani.

Filling recipe: grate the cheese, mix it with cottage cheese. Chop the garlic, combine with Provençal herbs and add the mixture to the future filling. Mix everything thoroughly.

Take out the dough and divide it into four parts. The first one should be the largest, and form the rest in descending order. Roll out the cakes about five millimeters thick. Take a large pot of hot water. Drop the dough into the water one at a time. Then start shaping the cake. Place the largest cake layer in the pan. Spread the filling over the top and add more small pieces of butter. Then take the next largest sheet of dough and do the same. And so on until the end. Brush the top crust with beaten egg and place the dish in the preheated oven. In fifty minutes you will have a delicious saburani pie on your table. The recipe for this dish will definitely add to your cookbook.

Lazy saburani

To prepare this dish you will need the following ingredients:

• Armenian lavash (ten pieces);
• suluguni cheese (five hundred grams);
• Adyghe cheese (five hundred grams);
• butter (one hundred grams);
• chicken eggs (two pieces);
• milk (0.5 liters).

Cooking process

Take the cheeses and grate them on a coarse grater. Next, melt the butter.

DESCRIPTION

Thanks to Marusya (Buvdevskaya) for her Achma recipe. Thanks to her, I decided to bake a Saburani pie. At first I just wanted to add a photo report to Marusa, but then I thought about this... Once upon a time I looked for the Saburani recipe on the ED, but didn’t find it... But to be honest, I didn’t even think that it was possible to find Achma’s recipe, because in essence it’s one thing and also. Therefore, let there be two recipes for two pies))) I hope Marusya will not be offended. The pies differ slightly in filling and cooking method, but both are very tasty. And now a little comical... Google attributes Saburani to Ossetian cuisine... But when I called an Ossetian girl I know to clarify some of the subtleties of cooking, she laughed and said that in their kitchen there is no pie with that name... Girls and boys! Maybe someone knows whose pie this is?

How to make saburani

If I'm not mistaken, this is a dish of Ossetian cuisine. Or, more precisely, a pie. I tried it for the first time in Gelendzhik. Our neighbors were from Ossetia. We became friends with them, and their mother treated us to this pie.

This pie was filled with curd and cheese filling and I remember the dough was laid in layers.

There was a spicy garlic flavor in the filling. We were told that layers of thinly rolled dough are first thrown into boiling water and almost immediately taken out as soon as it floats, then into cold water. Be sure to add grated butter to the filling. The bottom cake should be larger in diameter than the top to cover the edges of the pie. Then they just bake it.

When I saw the question, I immediately remembered the holiday and the delicious Ossetian pie. I started looking for the exact recipe and found several

You can watch them here and also here

There is also a very playful and excellent video accompanied by cheerful Ossetian music. I liked it very much! See here

the system chose this answer as the best

Making saburani is not at all difficult if you know the recipe for making saburani.

For saburani you will need:

• flour
• salt
• 2 eggs
• 250 grams of salted suluguni cheese
• 250 grams of Russian cheese or unsalted Dutch cheese
• 150-200 grams of butter

Preparing the dough for saburani:

break the eggs, add flour, salt and knead. You need exactly as much flour as the dough will take. When the dough is ready, put it in a bag for 1 hour. After it sits, divide it into 5 parts, so that one is larger than the rest. Roll out thinly, as for noodles.

Watch the video on how to make saburani

Grate two types of cheese and mix. Melt the butter. Pour cold water into one pan and boiling water into another. We take a large cake and, using a slotted spoon, lower it into hot water and immediately after into cold water. then into cold water. Let the cake dry on a towel. After it dries, place it on a dish, grease it with drained oil and sprinkle grated cheese on top. Place another one on top of the finished crust. In the same way, first put it in hot and cold water, then leave it to dry, grease it with oil and sprinkle it with cheese. When all the cakes are stacked one on top, everything needs to be wrapped with the edges of the largest first cake. Cut the pie into portions and set to bake.

Saburani is baked in the oven for 20 minutes at maximum temperature. In appearance, the finished saburani pie should have a light golden crust. The pie should be juicy and melt in your mouth.

Divine saburani, I love it! I tried this pie for the first time at a party, and after...

Everyone in our family loves cheese and all kinds of dishes made from it. One day I was visiting my friend and she treated me to an amazing cheese pie. This hot snack drove me crazy! Delicate thin dough and juicy cheese filling - this is the formula for the perfect cheese pie.

I started asking what kind of miracle pie this was. As it turned out, this is a traditional Ossetian dish - saburani. I wrote down the recipe and then more than once pleased my family with a wonderful pie. And today I will share this recipe with you!

Calorie content of foods possible in the dish

• Altai cheese – 355 kcal/100g
• Gruyère cheese – 396 kcal/100g
• Kaunas cheese – 355 kcal/100g
• Latvian cheese – 316 kcal/100g
• Lithuanian cheese – 250 kcal/100g
• Lake cheese – 350 kcal/100g
• Aiaideus cheese – 364 kcal/100g
• Cheese "Altai" 50% fat - 356 kcal/100g
• Appnzeller cheese 50% fat content - 400 kcal/100g
• Gouda cheese 45% fat content - 356 kcal/100g
• Dutch cheese – 352 kcal/100g
• Maison Blanc cheese (semi-hard) – 360 kcal/100g
• “Kostromskaya” cheese – 345 kcal/100g
• Lambert cheese – 377 kcal/100g
• Cheese "lo spamino" - 61 kcal/100g
• Poshekhonsky cheese – 350 kcal/100g
• “Russian” cheese – 366 kcal/100g
• “Soviet” cheese – 400 kcal/100g
• Steppe cheese – 362 kcal/100g
• Uglich cheese - 347 kcal/100g
• Cheese "chester" 50% fat content - 363 kcal/100g
• Swiss cheese – 335 kcal/100g
• Edamer cheese 40% fat content - 340 kcal/100g
• Emmental cheese 45% fat content - 420 kcal/100g
• Etorki cheese (sheep, hard) – 401 kcal/100g
• Cheese “Yaroslavsky” - 361 kcal/100g
• White cheese – 100 kcal/100g
• Yellow fat cheese – 260 kcal/100g
• Limburger cheese – 327 kcal/100g
• Cheese with mushrooms 50% fat content - 395 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Coarse flour – 348 kcal/100g
• Suluguni – 290 kcal/100g
• Unsalted peasant butter – 661 ​​kcal/100g
• Peasant salted butter - 652 kcal/100g
• Unsalted amateur butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Water – 0 kcal/100g
• Baking soda – 0 kcal/100g
• Chicken egg - 80 kcal/100g
• Curd cheese – 223 kcal/100g

Calorie content of foods:FlourWaterChicken eggsSaltBaking sodaVegetable oilHard cheeseSuluguniCurd cheese

How to cook saburani step by step instructions

First of all, knead the dough. Place flour in a bowl and add filtered water and eggs. Knead elastic dough. Then put it in a plastic bag and place it in the refrigerator for thirty minutes. In the meantime, take some cheese and a fine grater. Choose cheese with a high percentage of fat, such as Beaufort, Emmental, Comté, Parmesan and others. Rub the product. Once the time is up, remove the dough from the refrigerator as soon as possible. Divide it into six parts. Roll out each piece of dough (its diameter should be the same as that of the baking dish). Make five such cakes, and the sixth should be larger in size. Take a wide saucepan and pour water into it, add salt and put on fire. Bring to a boil. Take another wide pan and pour cold water into it. Now lower the large cake for a couple of seconds, first into boiling water, and then immediately into cold water. Remove the pita bread and immerse it in boiling water again. Repeat this “hardening” two more times. Then place the cake in a deep pan.

Ingredients and how to cook

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