Ossetian pie

Flat round (and sometimes triangular) closed pies with a thin layer of dough and a solid layer of filling are loved throughout Russia. In the homeland of the dish, the name of the pie changes depending on the filling, for example, a pie with minced meat is called fiddzhin, and with wild garlic leaves and dawongin cheese. The filling can be anything from cabbage or beet tops to pumpkins and cherries. Historically, the dough was bland, mixed with water; now it is often prepared with milk, kefir or eggs. The filling can be anything from cabbage or beet tops to pumpkins and cherries. Historically, the dough was bland, mixed with water; now it is often prepared with milk, kefir or eggs.