Ossetian pie called pie - cake, with a diameter of about 30 centimeters. The dough is put unleavened or leavened, but the dough should be thinly rolled out, but the content is rich. If the dough is not rolled thinly, it is considered unprofessional hostess, preparing the cake. Ossetian pie with cheese-liked by many Russians, but few people know that the national Ossetian pie is a cake with beet tops. But in General stuffing pies can be varied.Depending on the filling Ossetian pies have different names: galangin - filling of the Ossetian cheese and leaves of wild garlic, kausapin - pie with cabbage and cheese, Nasrin - pie stuffed with pumpkin, cartigan - pie with potatoes and cheese, Alibag, havingin - pie round shape with Ossetian cheese, pidgin - pie with minced meat, Katorgin - filling in this pie of beans, zaharudin - filling beet tops and cheese, kadenzza - Ossetian pie with cheese and green onions, sekocin - pie with mushrooms, bulgin the filling in this pie cherry.Pies for the Ossetians it is not only food, but also has its own philosophy. For any occasion served 3 of the pie, they symbolize the sun, water and earth - the three-dimensional structure of the universe.Pies, served on the funeral meal, but in this case their 2 missing one pie, which symbolizes the sun as over the dead will not be the sun.Ossetian pie you can buy, but you can bake yourself. The filling select according to your taste and the dough you should do: 1 teaspoon dry yeast, add the same amount of white wheat flour, 1 teaspoon sugar, stir in a Cup and add warm water.The contents of the glass must fill it at 75-80%. Leave it in this form for 10-15 minutes, until the rise foam.It is necessary to prepare a large Cup of the dough and shape with a flat bottom, which will be formed pies. Also in advance, you need to cook the stuffing in the form of three balls with a diameter of about 12-15 seeSprinkling of flour into a bowl, begin kneading the dough. Pour the contents of our glasses, warm water, milk, salt, and in the end, when the dough is almost ready - vegetable oil to avoid sticking to the walls. The finished dough cover and leave for a couple of hours. After the dough to "rise", it is ready for baking.