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Tsakharajin is my favorite and, in my opinion, the most incredible among all Ossetian pies. It is made with chopped beet leaves. They are similar to chard and commonly used in European, Mediterranian, and Caucasian cuisines. Beet leaves make a flavorful and surprisingly addictive combination when cooked with Feta-like cheese. The dough for Ossetian pies is very soft, wet, and sticky. Its consistency is the same all over Ossetia, with variations in liquid ingredients. When baked, the dough becomes a deliciously creamy crumb. My recipe is an adaptation for locally available ingredients.

J