Kartofdjin (Ossetian Potato and Cheese Filled Pie)
Kartofdjin (Ossetian Potato and Cheese Filled Pie) is a traditional South Ossetian recipe for a classic circular flatbread with a cheese and potato filling. The full recipe is presented here and I hope you enjoy this classic South Ossetian version of: Ossetian potato and Cheese Filled Pie (Kartofdjin).
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Khachapuri (Georgian: ხაჭაპური) is considered to be one of Georgia’s most famous national dishes and several of Georgia’s regions have their own distinctive type. This type of khachapuri, filled with cheese and potatoes, comes from South Ossetia, where it is called Kartofdjin. This is often classed as an Ossetian Pie.
The national dish of South Ossetia is the Ossetian pie (minadl or chiirikh), most famously served as a set of three round pies. These large, flat-crusted baked pies feature various savory fillings like local cheese, meat, potatoes, or beetroot leaves, holding deep cultural and ritual significance.
Ingredients:
For the filling:
400g potatoes, peeled and chopped
splash of milk
600g Ossetian or Imeretian cheese (Mozzarella and Feta cheese can be used)
2 tbsp chives, finely chopped
2 tbsp flat-leaf parsley, finely chopped
salt
For the khachapuri dough:
1 kilo of flour
300 ml of water or milk
1 egg
1.5 tbs of yeast
1 tsp of sugar
1 tsp of salt.
melted butter for brushing
Method:
Preparation (Khachapuri dough): Warm 300ml of water or milk to 35C and add to a bowl. Stir in the yeast then set aside for the east to activate for 10 minutes. This yeast starter culture is known as an ankhizhan.
Sift 600g of flour to a mixing bowl and form a well in the centre. Add the yeast water, milk and a raw egg. If you want the khachapuri to have a golden colour you can add 1 tsp of sugar at this stage.
Bring the ingredients together as a soft dough then form into a ball.
Cover the bowl with clingfilm and set aside in a warm place to prove for 2 hours.
When you are ready to use the dough, add 150–200g of flour and knead into the dough. The dough should be fluffy, not wet. Divide it into four even-sized balls.
Cover the dough balls with clingfilm and set aside in a warm place for 10 minutes.
In the meantime, prepare the filling: Bring a pan of lightly-salted water to a boil. Add the potato chunks and boil for about 25 minutes, or until fork tender. Drain the potatoes, transfer to a bowl and mash using a splash of milk to make this easier. Now scatter over the crumbled cheese and mash into the potatoes to combine.
Set the first of the balls of dough on a floured work surface.
Use the palms of your hands and your fingers to flatten the dough into a circle about 1cm thick.
Scatter over a quarter of the cheese and potato mixture. Carefully fold the edges of the dough over the filling and seal by pressing the edges together.
Pinch the top together to fully seal the dough then use your fingers to very carefully flatten the dough until it is circular.
Repeat the filling and flattening process for all 4 dough balls. When you are ready to cook, add a filled dough to a large baking tray and use your palms and fingers to further flatten the dough until it spreads out and fills the tray. The dough should be quite thin.
Transfer to the centre of an oven pre-heated to 180C and cook 5–7 minutes, then carefully turn it over and cook for a further 5 minutes. Repeat the process to cook each khachapuri.
Brush the top of the khachapuri with butter and serve immediately.
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