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. Incidentally, Ossetian pies are an irreplaceable element of the national ritual called “Three Pies.” The pies are served one by one on a wide dish and together symbolize the trinity of sun, water, and earth. There can be more than three pies on the table, but it has to be an odd number – it is important for the ritual.