Duration: 3 hours
Tickets at the door: $65 per person
Price includes expert instruction, demo, and hands-on practice. At the end of the class, enjoy three types of freshly made Ossetian pies with red wine (BYO) or pomegranate juice.
Ossetian pies are a culinary phenomenon. People taste them once and crave for the rest of their lives. They are thin and round closed pies with fillings that are half soft, salty sheep cheese and half something else. That “something else” is reflected in the name of the pie and makes its flavor. Fidjin — a pie stuffed with ground beef on traditional holidays or a mix of meats on any other day — doesn’t have any cheese in it. Sweet pies are also made without cheese.
Making 1/2” thin pies with cheese filling that doesn’t leak out requires some skills and experience. The dough for Ossetian pies is very soft, wet, and sticky. It makes an easy to bite creamy crumb when baked. The constancy of the dough is the same all over Ossetia, but recipes slightly differ for liquid ingredients. The recipe is my adaptation for locally available ingredients.
- About bread flour
- The science of gluten, how to make it stronger or weaker
- How to make high hydration dough
- How to make proper fillings
- How to shape and bake Ossetian pies
Cooking Class Menu Options (your choice of 3)
Walibah — cheese only
Kartofdjin — potatoes + cheese
Tsaharadjin — beet tops + cheese
Kabushkadjin — cabbage + cheese
Davondjin — chives + ramps + cheese
Nashdjin — pumpkin + cheese (seasonal)
Drinks. If you’d like to enjoy your pies with your favorite drinks, you are welcome to bring your own. Ossetian pies pair well with light-bodied red wine (Rioja, Tempranillo, Nebbiolo, Pinot Noir, etc.) and unsweetened pomegranate juice.
Appearance. We will eat collectively cooked food. Please make sure your nails are well groomed and clean. If you have long hair, tie it back or cover it. Have comfortable clothes and shoes. I’ll provide you with an apron.
Please, let me know if you have any food or kitchen chemicals allergies.