– Young beet leaves – 600 grams;

– Green onions -one hundred grams;

– Dill – one hundred grams

– Ossetian pickled cheese – 600 – 800 grams, might be changed with feta cheese, Adyghe cheese, suluguni;

– Ghee – 50 grams;

– Homemade bitter cream – a hundred grams;

– Salt – to style.

Two sorts of cake dough are identified. Early – yeast-free, such a dough was used by the historic nomads. Over time, the nomads grew to become aware of the yeast and the dough recipe modified – a «late», trendy model of the recipe appeared, which is used in baking now.The early cake is yeast-free. Late – baked using yeast.

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Preparation:

1. Mix the sifted flour with the rest of the dry components. Pour in lukewarm water and knead delicate dough until elastic. Lubricate it with vegetable oil and put it in heat for an hour beneath a movie.

2. Grate the pumpkin and cheese on a coarse grater, and flippantly fry the finely chopped onion in vegetable oil. Mix the filling and add the spices.

3. Divide the dough and site – https://hamradiopacket.org, filling into two items – two pies. Roll the half right into a flat cake about 7 mm thick, place the pumpkin with cheese and onions and acquire the edges in a bag.

4. Gently roll out the cake to the specified thickness – about the identical 7 mm. Make a hole within the center and bake for 10-quarter-hour at maximum temperature. When serving, grease with butter.