Ossetian Potato-Cheese Pie (Khabizgina)
ხაბიზგინა khabizginaSay it: kha-beez-GEE-na
Khabizgina is a traditional Ossetian flatbread from the Kartli region of Georgia, essentially a khachapuri-style pie filled with a hearty mixture of mashed potatoes and cheese. It is commonly prepared for family meals and festive gatherings, especially in the mountainous areas where Ossetian communities have long lived. The bread has a soft, chewy texture with a golden crust, while the filling is creamy, subtly tangy, and deeply comforting. What makes it special is the perfect balance of potato and cheese that melts into the dough as it bakes, creating a satisfying, rustic pie that is both simple and nourishing.
Ossetian Potato-Cheese Pie (Khabizgina)
ხაბიზგინა, khabizgina
Pronounced kha-beez-GEE-na
- Serves
- 4
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Filling
To finish
Method
In a large bowl, combine the warm water, yeast, sugar, and 1 tablespoon of the flour. Let it sit for 5 minutes until frothy. Add the remaining flour, salt, and oil, then mix until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 45–60 minutes until doubled.
Meanwhile, boil the potatoes in salted water until very tender, about 12–15 minutes. Drain well, then mash thoroughly with the butter, salt, and pepper until smooth. Let cool slightly.
Mix the grated sulguni (or mozzarella), crumbled feta, and dill (if using) into the mashed potatoes. Taste and adjust seasoning. The filling should be creamy and well seasoned.
Preheat the oven to 425°F (220°C) with a baking stone or heavy baking sheet inside. Divide the risen dough into 2 equal portions.
On a floured surface, roll or stretch one piece of dough into a 12-inch (30 cm) circle. Spread half the filling evenly over the dough, leaving a 1-inch (2.5 cm) border.
Gather the edges of the dough up and over the filling, pinching firmly to seal, then gently flatten and stretch the pie back into a 10-inch (25 cm) round. Make a small hole or slash in the center to allow steam to escape.
Carefully transfer the pie to the hot baking stone or sheet. Bake for 20–25 minutes until the top is deep golden brown and the bottom sounds hollow when tapped.
Remove from the oven and immediately brush generously with melted butter. Repeat the process with the second piece of dough. Serve warm, cut into wedges.
Regional variants
In some Ossetian communities the ratio of potato to cheese is adjusted according to preference, and a few add chopped green onions to the filling. Modern versions sometimes incorporate a touch of garlic or replace part of the potato with pumpkin in autumn.
Cook's notes
- Traditional Ossetian versions often use only local fresh cheese; a mix of mozzarella and feta is the most accessible substitute outside Georgia.
- Do not overfill the dough or it may burst during baking—keep the layer of filling even and about ½ inch thick.
- For the best texture, serve Khabizgina straight from the oven while the cheese is still stretchy and the crust is crisp.
Serve with
Traditionally served with matsoni (Georgian yogurt), fresh herbs, or a simple tomato salad and glasses of Georgian wine.
Make ahead and storage
Best eaten fresh, but the assembled pies can be frozen before baking. Bake from frozen at 400°F (200°C) for 30–35 minutes.
