Habizgin (cake) in Ossetian






For the dough:

wheat flour 3 cups
yoghurt 250 milliliters
eggs 2 pieces
baking soda 1/2 hours. spoons
salt 1/2 hours. spoons


For filling:

Potatoes 100-150 grams
suluguni cheese to taste
saffron Imereti 400 grams
eggs 2 pieces
melted butter 1 st. a spoon
salt to taste
salt to taste
melted butter 2 Art. spoons
melted butter 2 Art. spoons



Lightly beat the eggs for the dough, adding salt. Stir in yogurt soda and stir until foaming.

Mix the yogurt with the beaten eggs, gradually sprinkle in the sifted flour and knead the dough uniform dense consistency.

sformuyte From a ball of dough, cover with a cloth and leave at room temperature for 40-50 minutes.


For the filling boil the potatoes in salted water, then mash, giving cool.

Cheese grate, mix with the potatoes, add the lightly beaten eggs and stir until a thick homogeneous mass.


Divide dough into 4 pieces, roll out with a rolling pin large round cakes, in the middle of each lay out the filling.


The edges of each pellet gather in the middle so that the center filling is visible (open circle diameter – 7.5 cm), the edges press.

Habizgin Put on a baking sheet, greased, and bake at 210-220 ° C.

Ready habizgin cut into pieces a la carte. When a brush with melted butter on top.

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