Kartofdzhyn (Ossetian Cheese and Potato Bread)

A recipe for Kartofdzhyn (Kartofdjin, Cheese and Potato Bread)! This Ossetian pie is stuffed with mashed potatoes and two types of cheese.

Eat the World

It is time again for the #EattheWorld Recipe Challenge created by Evelyne of Culture Eatz! Each month we are assigned a different country (check out some of my previous posts for Ireland, Kenya, Sweden, and Argentina) as inspiration and post on the 10th.

This month, we are celebrating Georgia. I originally made Khabizgina (ხაბიზგინა) for the event, but have since learned that the bread is actually from Ossetia and called Kartofdzhyn.

Kartofdzhyn (Ossetian Cheese and Potato Bread)

Ossetian pies (Осетинский пирог) can be filled with a variety of flavors. Today I made Kartofdzhyn, a type of cheese and potato-filled bread from Ossetia in the Caucasus Mountains.

Adapted from a recipe in Tasting Georgia, the yeast-based bread is formed into a circle and filled with grated potatoes, butter, and a mixture of sheep’s and cow’s cheese (I used a combination of feta and mozzarella). Other fillings may include herbs, cabbage, or other vegetables.

After mixing the ingredients together and kneading, the soft dough is allowed to rise in a warm spot for about 1 1/2 hours. During this time, you can prep the filling by boiling, peeling, and grating the potatoes before mixing with melted butter, and the cheese.

On a lightly floured surface, roll the risen dough into a large, thin circle. Place the filling in the center, spreading it out into a flat layer, leaving a large border around the edges. The edges are folded in to completely enclose the filling and sealed by pinching together.

The trick is to make sure you completely seal the folded edges to keep any of the filling from seeping out during baking. Check the bread for tears or holes before flipping over, seam-side down, and gently rolling or patting into a flattened, smooth circle.

Pierce the top of the bread a few times with a fork and brush with a beaten egg before transferring to a hot oven. Once baked through and golden, immediately brush with butter, slice into wedges, and serve hot.

Check out what everyone else made:

• Bernice: Fresh Herb Walnut Tomato Cucumber Salad
• Camilla: A Georgian Salad Duo: Ispanakhis Pkhali and Charkhlis Mkhali
• Tara: Kartofdzhyn (Ossetian Cheese and Potato Bread)
• Juli: Satsivi – Georgian Walnut Turkey
• Evelyne: Georgian Ajika Dry Spice Paste
• Margaret: Charkhlis Chogi (Georgian Beets with Sour Cherry Sauce)
• Amy: Lobiani (Georgian Bean-Stuffed Bread) #EattheWorld
• Wendy: Khinkali (Georgian Dumplings)

Kartofdzhyn (Ossetian Cheese and Potato Bread) Recipe

Adapted from Tasting Georgia

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5 from 1 vote

Kartofdzhyn (Ossetian Cheese and Potato Bread)

A recipe for Kartofdzhyn (Cheese and Potato Bread)! This Ossetian bread is stuffed with mashed potatoes and two types of cheese.

Course Side Dish

Cuisine Ossetian

Keyword bread, cheese, potato

Prep Time 45 minutes minutes

Cook Time 40 minutes minutes

Resting Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 1 Bread

Ingredients

Bread:

• 1/4 cup (60 milliliters) milk lukewarm at 105-115˚F (40-46˚C)
• 1 teaspoon granulated sugar
• 1 teaspoon active dry yeast
• 1/3 cup (80 milliliters) yogurt room temperature
• 1 large egg room temperature
• 1 tablespoon sour cream room temperature
• 1/2 teaspoon salt
• 1 1/2 cups (195 grams) bread flour

Filling:

• 8 ounces (227 grams) potatoes
• 2 tablespoons (30 grams) unsalted butter melted
• 4 ounces (113 grams) feta cheese crumbled
• 4 ounces (113 grams) mozzarella cheese shredded
• 1/2 teaspoon salt to taste
• Freshly ground black pepper

Topping:

• 1 large egg beaten, for brushing
• 1 tablespoon (15 grams) butter for brushing after baking

Instructions

To make the bread:

• In a small bowl, combine the milk, sugar, and yeast. Allow to rest for 10 minutes, until frothy.
• In the bowl of a stand mixer fitted with the dough attachment or a large bowl, combine the yeast mixture with the yogurt, egg, sour cream, salt, and bread flour to create a smooth and slightly sticky dough. 
• On a lightly floured surface, knead the dough to form a smooth and elastic ball, about 4-5 minutes. Transfer to a lightly oiled bowl, turning to coat, and cover. Allow to rest in a warm spot for 1-2 hours, until puffed. 

To make the filling:

• Place the unpeeled potatoes in a pot and cover with water. Bring to a boil, add salt, and reduce heat to medium low and cover. Cook until the potatoes are tender. Drain and allow to cool enough to handle.
• Peel the potatoes and grate or mash into a mixing bowl. Fold in the melted butter, feta, and mozzarella (don’t overmix). Season to taste with salt and pepper. 

To assemble:

• Preheat oven to 400˚F (200˚C). Place a pizza stone or large round baking sheet on the center rack of the oven. 
• On a lightly floured surface, roll the risen dough into a large, thin circle. Place the filling in the center, spreading it out into a flat layer, leaving a large border around the edges.
• Fold the edges in towards the center and seal the edges well to completely cover the filling. Flip the bread over, seam-side down, and gently pat or roll to create a smooth, stretched circle with the filling sealed inside. 
• Pierce the top of the bread all over with a fork and brush with the beaten egg. 
• Transfer to the stone or hot pan in the preheated oven and bake until golden, 30-40 minutes. The bread may puff, but will settle back down when removed from the oven.
• Immediately brush the top with butter. Cut into wedges and serve hot.