Dagestan cakes on kefir. Real Dagestan chudu with potatoes (flat cakes with filling)

Yeast-free cakes with filling.

• 200 ml of fermented milk product (kefir, fermented baked milk, etc.)
• 300 g flour (approx.)
• 0.5 tsp soda
• 0.5 tsp salt

• 500 g mashed potatoes
• 200 g of cheese, Adyghe cheese (or cottage cheese in half with cheese)

• butter for lubrication (50-100 g)
• sour cream for serving

Chudu (Dagestanian cakes) are thin unleavened cakes with filling. The filling can be varied, I cooked potatoes with cheese, you can cook a meat version (with fried minced meat, for example), as well as with herbs and cheese, and even with pumpkin. All options will be good, depending on what you like more. By the way, many nationalities have this type of dish, for example, khychins from Karachay-Balkar cuisine, Moldovan pies, Bashkir kystyby, and kutabs from Azerbaijani cuisine, and Turkish and Indian cuisine also have detailed dishes. The fact that different nationalities have similar dishes only proves that it is very tasty.
I especially like such cakes because they are fried in a completely dry frying pan. That is why I love it much more than the classic pancakes that are fried in oil.
I got 10 pieces.

Cooking:

Pour a fermented milk product into a container (this time I had fermented baked milk).
By the way, very often, instead of a fermented milk product, just water is used, and soda is not added at all. On kefir and with soda, it turns out a little softer ready-made cakes, but it also works great on water.
Add most of the flour, soda and salt.

Mix well with a spoon.

Put on a surface sprinkled with flour, knead the dough well, it should stop sticking to your hands, but remain soft. You may need a little more or less flour, depending on its moisture absorption capacity.
Cover with a bag and leave to stand for 20-30 minutes, so the dough rolls better.

Add shredded cheese to mashed potatoes.
It is best obtained with feta cheese or Adyghe cheese (which must be additionally salted). But this time I didn’t have either one or the other at hand, and I used cottage cheese in half with ordinary cheese. It turns out delicious with any filling.

Stir well, season with salt if necessary.

Divide the dough into 10-12 pieces.
On a floured surface, roll out each piece as thin as possible.

Spread filling in half.

Cover and press along the edge.
Cut off the excess, I used a curly knife.

Put the workpiece on a preheated and absolutely dry frying pan and fry over medium heat until golden spots on the bottom.

Dagestan miracle

In Dagestan, you should definitely try khinkal and miracle. Khinkal is the real pride of the highlanders, and everywhere in Dagestan it is cooked a little differently, because as many as 14 nationalities live in Dagestan. This dish, in theory, is very reminiscent of the Ingush khaltam dulkh. Meat with pieces of dough boiled in broth, which are eaten dipped in sauce and washed down with broth with spices.

Others make sauces here: kefir with garlic and herbs or spicy tomato sauce. And with dumplings as soon as they do not refine themselves! Avar khinkal are lush, thick cakes made from dough with soda, on yogurt. Kumyks and Lezgins prepare khinkal from unleavened dough, like for dumplings, cutting into squares, rhombuses or strips. Laksky khinkal is made in the form of an “ear”, and for Dargin unleavened dough is rolled out in a thin layer, sprinkled with chopped walnuts, rolled into a roll and cut into small pieces. In general, travel, try, and still in the new village you will meet something different.

Even in Dagestan, one should try Dagestan thin and flat pies for a miracle (emphasis on the last letter). They are cooked with a variety of fillings and fried in a dry hot frying pan, without oil.

To cook a miracle, you need to make unleavened dough. Sift through a sieve 500 g of flour, add a pinch of salt and gradually pour in 1 glass of water. Make a dense soft dough, knead it a little and leave for 20 minutes, covering with cling film.

For the filling, prepare minced meat from two parts of beef and one part of lamb. Based on 500 gr. minced meat you need 1 onion, which you need to finely chop with a knife, add to the meat, salt, pepper and add 1 raw egg. Mix everything.

In addition to minced meat, they make a miracle with cottage cheese, and with greens, and with pumpkin, and with many other fillings. Here, for example, is a recipe for cottage cheese and cheese filling: we take 200 gr. cottage cheese and grated Dagestan cheese, mix, add an egg. Finely chop the onion and fry in melted butter, add to the cottage cheese and cheese, add a little salt and mix well.

When the dough is ready, divide it into pieces about the size of a chicken egg. We roll each piece into a very thin oval layer. Folded across in half, it should fit in your frying pan.

We spread the filling on one half of the oval in a thin layer so that it is fried inside the miracle. Leave the edges free. Close the stuffing with the second half of the cake and connect the edges. Excess dough must be cut off. It is convenient to use a roller knife for this.

Fry the miracle on both sides in a dry hot frying pan, without oil. Remove to a plate and brush with melted butter. Now we cut into several parts and immediately taste. Miracle should be eaten hot.
Source Mir24

Today, I want to tell you something about Dagestan cuisine. Considering that Dagestan is a unique multinational republic in which dozens of ethnic groups live, the concept of "Dagestan cuisine" is somewhat surprising.
The cuisine of each of the nations is somewhat similar, but it is also original. The dishes that exist in each individual region of Dagestan carry a special flavor. But there are dishes common everywhere. These are considered "kurze", "miracle", "khinkal".

This post will be dedicated to the famous Dagestan miracle cakes (with an emphasis on the last sound U). Chudu are of two types - thin and thick. Thin ones are always fresh, made with various fillings and baked in a pan. And the thick so-called "Dargin miracles" can be both unleavened and yeasty, baked in the oven, look like a pie and usually have one composition (meat, potatoes, plus cabbage if desired).

Thin wonders look like this.

Honestly, they are much tastier than they look in my photo :)

How to make them. I am writing a recipe that I use myself.

DOUGH
Everything is done by eye. No, no, this does not mean that we need to call the household and try to fall asleep and pour the ingredients we need into their eyes (black and non-black) ... because they still have to eat our culinary product. In general, we will take pity on the household, we will do it on our own :)

Alternatively, you can make dough on kefir. We replace water with kefir, the rest is the same. Some people add a dash of soda.

We take water, preferably filtered or boiled. We add a little salt to it, add vegetable oil (about 1 tablespoon of oil per glass of water). You can do it without it (in a severe crisis), but I still like it more, because our end result, the cakes, are softer. Now add the sifted flour. I can’t say how much flour is needed, not because I don’t want to, but because 1) I have never measured it, 2) different types of flour require a different amount. We add flour, focusing on our innate sense of taste and remarkable culinary abilities. You should get a soft dough.

After that, we leave the dough for proofing, for about 15-20 minutes and start working on the filling.

The filling can be the most diverse

Option 1 with onions: green onion with egg
my green onion, cut it (not small, not large), put it in a frying pan and start frying. After the onion releases juice, add a little vegetable oil. Slightly fry it over medium heat (4-5 minutes), periodically placing and salting. Then break the egg into a plate, beat it a little with a fork and add to the onion. I put 1 egg on a standard market bunch of onions. You can put 1 egg on 2 bunches of onions, this is not so important and is adjusted to taste. We stir our stuffing until the egg seizes. After that, turn off the burner. Transfer the stuffing to a plate and set aside. Particularly hungry and impatient may not cool.

Option 2 with greens: a similar option, only instead of or together with onions, greens are used - nettle and halta.
I met the weed khaltu only in Dagestan, maybe it is, of course, and somewhere else, I don’t know this. It grows on mountain slopes like a weed. Resourceful people collect it and sell it at local bazaars. It does not have a particularly pronounced taste. The coat looks like this.

Option 3 meat: meat, onions and greens
We take minced meat, add finely chopped onions, a little water and greens (usually cilantro). Greens, in general, are not required. But we like it better. And of course, do not forget to salt :). As a variation, in the summer I add grated tomato to the filling for more juiciness.
I used to make from raw meat, according to the technology it should be so. But due to the fact that my friend was recently diagnosed with an echinococcal cyst in the liver, she began to grow older than raw meat.
Therefore, for those who are as cowardly as I am, meat can be subjected to heat treatment. For example, boil a piece of meat and then run it through a meat grinder. Or fry already prepared minced meat.

Option 4 cottage cheese: cottage cheese, salt, egg, potatoes, optionally green onions
Cottage cheese is rubbed through a grater or simply kneaded, salted, and a raw egg is added. You can add some hot mashed potatoes if you like. Or chopped green onions.

Option 5 pumpkin: pumpkin, salt, walnuts, onions (or fried - onions with carrots)
or pumpkin, onion, salt, sugar, red pepper, oil

a) rub the pumpkin on a grater, stand a little and drain the juice (this way you can make a pumpkin if the miracle is baked in the oven)
b) the pumpkin is pre-boiled, then chopped
c) the pumpkin is baked in the oven and chopped
d) stew the grated pumpkin in a pan
Next, chopped raw or fried onions (or fried onions with carrots) are added to the pumpkin, salted. If desired, you can add chopped walnuts, black and / or red pepper, sugar.

The cooking process itself. At the request of my husband, I did a miracle today. In the process of preparation, our friend Maryam came to visit us. And actively joined the cooking process. While she was rolling and sculpting, I took the opportunity to conduct a photo session.

Pinch off a piece from the dough. Something like this

And on a generously floured surface, the dough begins to roll out. Roll out thinly, but so that our future cake does not tear.

Then they put the filling on one part of the rolled cake, close the second and fasten it. Since we make homemade cakes, you can add more toppings. And if suddenly an invasion of guests is expected, in order to save money, we don’t put the filling, but smear it, as from that joke about caviar :)
("Conversation at a party
- You smear caviar, smear.
-Don't worry, I'm smearing.
- No, you apply, and you smear!")

True, in our photo it’s not caviar, but meat, but we smeared it anyway :)

To give the cake completeness and a beautiful shape, we cut it with a special thing (I don’t know what it’s called, but they still cut pizza with a similar thing, bigger in size).

The raw freak looks like this

Preheat the pan well. Now we put our cake on dry hot skillet. And on a fire slightly less than average we bake it. Approximately 3 minutes per side (until browned).

After our cake is fried, remove it from the pan and brush with butter. You can melt it and brush it with a brush. Or you can just take a piece of butter and drive it over the cake. We put the freaks on top of each other and cover with a napkin, cellophane film or just a plate (this is in a crisis). After lying like this for a while (until you bake all the cakes or exhale :)), they become soft.
Alternatively, you can lubricate with vegetable oil. It will more come out cheaper and less fat.

Notes
1. Make sure that the surface of the table or cutting board is sprinkled with flour, otherwise you risk that the cake will stick to the table tightly with its underside.
2. The same can happen if the filling is hot.
3. If the pan is not hot enough, the cake, due to long frying on one side, may burst on the other side.
4. Cakes can swell in a pan, it's not scary.

1. Add soda to kefir at room temperature, mix and leave for 5 minutes.

2. In a deep bowl, mix 1 cup of flour, salt and kefir. Gradually adding the remaining flour, knead an elastic, non-sticky dough without lumps. Cover the finished dough with a napkin and leave alone until the filling is prepared.

3. Boil the potatoes in their uniforms until cooked, then cool slightly (the tuber can be picked up), peeled and mashed into a dry puree (do not add oil or fat).

4. Grate the cheese on the smallest grater.

5. Combine cheese with potatoes, add sour cream and chopped herbs (optional), lightly salt. Stir until a homogeneous mass is obtained.

6. Divide the dough into 8 equal pieces, from which roll the balls.

7. Roll the balls into thin cakes, put the potato and cheese filling inside in the center of the cakes, pinch on top to make balls again.

8. Gently, trying not to squeeze out the filling, roll the balls to cakes.

9. Heat up a dry, heavy-bottomed skillet. Fry each tortilla alternately on both sides (without oil).

10. Put the finished miracle with potatoes on a plate, lightly grease with butter. Cover to keep the tortillas warm and soft for a long time. Serve with sour cream.

Dagestan dish "chudu"

The cuisine of the peoples of Dagestan is fraught with a striking feature - with a minimum set of ingredients and a fairly simple recipe, it allows you to cook a large number of dishes, each of which will have a unique, different taste. Dagestan dishes are a colorful gastronomic mosaic with many unusual details.

The harsh conditions of mountain life and the need for long and hard work in the fresh air could not but affect the recipe for cooking. Dagestan cuisine is very nutritious, easy to prepare, but at the same time healthy.

A vivid example of the variety of variations collected in one dish is the Dagestan dish “Chudu”. This is a fragrant, thin closed pie that can be prepared with a wide variety of fillings. True, the Avars call this dish “miracle”, other Dagestan peoples have their own names, for example, the Laks call it “kachi”.

The uniqueness and versatility of these pies is that you can cook them all year round using the so-called seasonal toppings:
In the spring, Dagestanis cook them with an incredible amount of young greens of different types. It can be a miracle with nettles, green onions, halta (halta is a type of young grass) or beet tops.
In summer, the filling is complemented by fresh vegetables, young potatoes, tender cheese or cottage cheese;
In autumn, the pumpkin miracle comes into its own. It is worth noting that this species is the pearl of the Dagestan cuisine. It is loved by the Dagestanis themselves and by everyone who happened to try it at least once.
In winter, when food should become as dense and warm as possible, meat miracles are most often prepared. It can be fresh or dried lamb or beef.

Miracle with chicken is extremely rare. Although, the Lezgins have an amazing kind of holiday pie, which starts with millet porridge with chicken.

There are also varieties of chudu stuffed with chicken and nuts, chicken and beans. These variations are very similar to Georgian cuisine, where chicken, beans and nuts are found in many dishes. And since miracles are also prepared in Ingushetia, in Chechnya, in Kabardino-Balkaria, it can be safely called the Caucasian dish of miracles.

In general, many types of miracles have a certain “national identity”. For example, "Dargin miracle". Judging by the name, the idea of ​​the recipe probably came to the Dargins. "Darginsky miracle" is a very popular, favorite dish in Dagestan. It differs from ordinary miracles in that it is made not as a thin, but as a full-fledged, high, closed cake, and is baked in the oven, and not fried in a pan, like the rest. Dargins like to add walnuts to the miracle with any filling.

But at festive events it is customary to serve the Avar miracle - Botishchal. These are thin cakes stuffed with potatoes and cheese. The unusual thing was that the cheese added to the filling must necessarily stretch well when melted. The result is delicate, thin cakes that simply melt in your mouth.

The most delicious are the miracles cooked in old wood-burning ovens. In the city, unfortunately, these are no longer found. And in the villages, these stoves have been preserved and are successfully used by many housewives.

The dough is used for cooking fresh, yeast-free, the only exception is the Dargin miracle, for which the dough must be either kefir or yeast. Fry the miracle in a dry frying pan without adding oil. In order for the finished miracle to become soft, immediately after baking, it is coated with melted butter. You can, of course, use butter or sour cream for this purpose, but the taste will be slightly different.

For any miracle dish, the dough recipe, in principle, will look the same, but the recipes for the fillings will differ. The exception, as already mentioned, will only apply to the test recipe for the Dargin miracle.
Dargin miracle

To prepare the kefir dough you will need:
kefir -0.5 liters;
soda - 1 teaspoon;
salt 1.5 teaspoons;
flour - 1kg (this is about 5 glasses of 200g.).

All ingredients are mixed, the dough is set aside for 10 minutes to "rest", and you can start baking.

Yeast dough for Dargin miracle
flour - 1 kg. (A little more flour will be needed when rolling out);
warm milk - 0.5 liters;
butter - 200-205 gr.;
a bag of yeast (25 gr.);
sugar - 1 teaspoon;
salt - 0.5 tsp. spoons;
soda - 1\3h. spoons.

The dough is kneaded, covered with a napkin and put in a cool place (you can also in the refrigerator) for half an hour. Then you can start rolling. You should not get carried away with adding flour, as the dough should be soft.

The filling for the Dargin miracle is made from potatoes, cut into thin slices and thinly sliced ​​pieces of lamb or beef (not minced meat). Quite often, Dargin pies are prepared with dried meat, but this option is not for everyone. To make the miracle juicy, it’s good to add a little fat to the meat. In Dagestan fat tail fat is often added.

If fatty meat, for some reason, is contraindicated, then about half a glass of any broth is poured into a small hole in the upper part. In the process of baking, the potatoes absorb the broth, become soft and juicy.

The dough is rolled out into two circles. The filling is laid out on the first one, then it is covered with a second circle, and the edges are pinched into a neat pigtail. The cake is baked in the oven for about an hour. To get a beautiful and golden crust, the top of the pie can be greased with an egg.
Classic thin wonder

Preparation of dough for thin miracle is as follows:
500 gr. flour is mixed with a glass of water, salted to taste;
dense soft dough is kneaded;
The dough is covered with a towel and left to rest for 15 minutes.

Next, the dough is divided into small pieces, each of which is rolled into a very thin circle. The filling is laid out on one half of the circle, the filling closes with the second half and neatly, but tightly, snaps. The clipping process can be simplified if you cut off the edge of the miracle with a figured roller knife. He will fasten the edges and give the product a beautiful shape.

The miracle is fried in a dry frying pan, alternately on each side, until a golden crust appears. The finished product is lubricated with oil.

Toppings for a subtle miracle
Meat. Lamb or ground beef is mixed with onions passed through a meat grinder. Salt, pepper or other spices are added to taste.
Green stuffing. Finely chopped greens are mixed with cottage cheese or soft cheese. If desired, you can add a little sour cream or kefir there, so the filling will be more juicy. Add salt and, if desired, pepper.
Potato and cheese filling for Botishchal. Potatoes are boiled and mashed into a good, smooth puree. Grated cheese is added to it. It can be young cheese or Ossetian. If the cheese is salty, then you do not need to add salt to the filling. The ratio of cheese and potatoes is chosen individually, according to your preferences. The secret of this filling is that you definitely need to add a small amount of quick soda, literally at the tip of a teaspoon. It is this trick that will make the cheese more viscous.
Pumpkin filling. The pumpkin is rubbed on a fine grater, mixed with finely chopped walnuts, as well as lightly fried onions. Salt, pepper, spices are added to taste, but nutmeg is especially well revealed here.

Chudu is a dish with a long history. Those who have tried it once will definitely want to continue to discover all its variations.