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Recipe for Ossetian pies with beet tops and cheese
Dough
If you do not want to leave the dough overnight, add 15 g of pressed yeast and let it rise for 1-1.5 hours
500 flour
400 ml warm water (~30°)
7 g (1 tsp) salt
8 g (1 tsp) sugar
6 g pressed yeast
Filling
400 g pickled cheese
500 g beet greens
100 - g green onions
50 -70 g cilantro
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