Miracle on kefir Dagestan. Chudu (Dagestan flatbread)

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. To 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

Chudu is a dish of Dagestan cuisine with a long history. It is a thin closed cake-pie filled with a variety of fillings. There are other names depending on the region. For example, the Laks call her "kachi". The recipe for a miracle is quite simple and takes little time both for cooking and for preparing products. Another plus is that the cake is fried in a pan without adding oil!

How to cook a miracle with potatoes

Among the most commonly used fillings in any pies, potato or meat occupies a special place. We propose to combine them, as in the recipe for a miracle with meat and potatoes.

So, when preparing the dish, the following ingredients for the dough will be required: flour in the amount of 0.3 kg, an egg and some water. You also need to stock up on meat (0.3 kg) and three potatoes. Additionally, you should take 50 g of onions. Ground pepper, vinegar, salt and your favorite spices will help balance the taste.

And now we will explain step by step how to cook the dish.

1. An egg is driven into a suitable container, an incomplete glass of water and a little salt are poured. Everyone is thoroughly shaken. Next, add flour and knead the dough. It must be cool. Roll into a ball, cover with a napkin and leave for half an hour.
2. The meat is ground into minced meat, spices, pepper, salt, finely chopped onions are added to it and mixed until smooth.
3. Right before making the tortillas, peeled raw potatoes are grated, and then quickly mixed with minced meat, vinegar is poured in an amount of 1 tsp. and mix intensively, trying to mix everything thoroughly. If you hesitate, the potatoes will darken.
4. The dough is divided into balls and rolled into a very thin cake.
5. Now spread the filling, fasten it into a “bag”, and then roll it into a thin layer.
6. It remains only to fry the miracle with potatoes and meat, put on a plate, brushed with butter, and serve.

Dagestan cuisine

There are a lot of recipes for a miracle in Dagestan. There is a traditional cooking technique. But the rest depends on the owner. The first thing to do is knead the dough. It can be anything: fresh, yeast
We will consider a miracle on kefir.

This will require 0.2 liters of kefir. This amount will go 2.5 tbsp. flour. Additionally, you need salt (0.5 tsp) and a little soda (only 1 tsp is enough).

To prepare a miracle, you need to take 0.25 kg of Adyghe cheese (if there is none, we replace it with the available one). Also required are potato tubers (5 pcs.), Aromatic greens (the quantity is up to you) and 3 tbsp as a dressing. sour cream of any fat content. Lubricate the cakes with butter.

1. The potatoes are thoroughly washed and boiled in their skins until tender.
2. Meanwhile, kefir is poured into a container, salt is added, flour, soda are added and thoroughly kneaded into an elastic dough. It is rolled into a ball, placed in a deep container and covered with a napkin so that it does not dry out.
3. Now let's get to the stuffing. Boiled potatoes are peeled and mashed.
4. Cheese is rubbed on a grater with small holes.
5. Put cheese, sour cream, herbs to mashed potatoes and mix thoroughly until smooth. Don't forget to check for salt and adjust it to perfection. The filling for the miracle with cheese is ready.
6. Divide the dough into 8 pieces and roll into balls.
7. Now they take one "ball" and roll it into a thin cake.
8. The filling is placed in the center, the edges are collected in a “bag” and pinched.
9. Heat up a heavy bottomed pan.
10. The resulting "pouch" is thinly rolled into a cake and put in a frying pan to fry on one side, and then on the other.
11. Ready-made miracles are laid out on a plate and immediately well lubricated with oil.

Cakes are served with sour cream as a whole or cut into pieces. The principle of cooking other recipes for a miracle is similar.

Miracle with greenery

Another popular miracle recipe is with herbs. This dish is made with the advent of spring, when a lot of fresh herbs grow. Spices are used: parsley, cilantro, basil, dill, green onions, garlic feathers, etc. The original taste has a miracle of nettle. It is permissible to use one type of greenery or to make a "hodgepodge" of several varieties. The washed and chopped filling is mixed with grated cheese or cottage cheese. Taste is adjusted with spices. To make the filling juicy, it is recommended to pour a little sour cream or kefir into it. The technical side of cooking a miracle with cheese and herbs is similar to the recipes described above.

In principle, you can add greens to any filling as an additional component. She will shade the taste of cakes.

Once having prepared a miracle, this dish will become a frequent guest on your table.

Traditional Dagestan cuisine is a combination of recipes taken from fourteen ethnic groups that live on the territory of Dagestan. The most interesting thing is that any region of Dagestan adds color to the dishes. The most popular Dagestan dishes are kurze, khinkali and chudu.

Kurze in appearance resemble dumplings with a wide variety of fillings, and they are pinched in a special way.

Khinkal is considered a dish of Avar cuisine, and it is a piece of dough, kneaded in a special way, and then boiled in strong chicken broth. But khinkals are not only boiled pieces of dough, but also a complex lunch consisting of boiled chicken carcass, potatoes, sour cream and garlic or spicy tomato sauce, as well as khinkals themselves.

Miracles are insipid, very thin cakes or pies, to which some filling is added, for example, from meat or greens. Miracles are fried in a completely dry frying pan, to which not a drop of oil is added.

The filling for the miracle can be prepared at your discretion from cottage cheese, vegetables, herbs or meat.

For cooking Dagestan chudu with minced meat

- wheat flour (three full glasses);

- edible salt (1/2 teaspoon);

- chicken eggs (two pieces);

- filtered water (one full glass).

For cooking toppings for the Dagestan miracle you will need the following set of components:

- fresh parsley and dill (one small bunch each);

- beef (320 g);

- chicken egg (one piece);

- lamb (220 g);

- butter (120 g);

- large onions (two pieces);

- ground black pepper and salt (0.5 tsp each);

- strong meat broth or water (half a glass).

For the Dagestan miracle with meat, you must first properly prepare unleavened dough, as if preparing dumplings. In a bowl for this purpose, you need to add salt, filtered water, break chicken eggs, then mix everything thoroughly, add the sifted flour. You need to knead the dough until it becomes dense enough, then roll it into a ball, transfer it to some deep container, sprinkle a little flour on top and close the lid for thirty minutes. While the dough is resting, you need to prepare the filling for the Dagestan miracle.

Peel and chop the onions very finely, chop the washed and dried greens very finely. Very finely chop or mince lamb and beef, add chopped greens, chopped onion to the cooked minced meat, season everything with pepper to your liking and add a little salt. Add the required amount of broth or water to the meat filling, as well as one chicken egg, mix the dough until it becomes completely homogeneous.

Now you need to do the test, dividing it into pieces, which should be an odd number. As a result, approximately seven pies should be obtained from the dough. Roll out each of the pieces very thinly and in the form of a circle, moreover, its diameter should match the diameter of the pan where the dish will be prepared.

Stretch the resulting circle a little so that it becomes more like an oval. On one of the halves of the oval, lay out a pre-prepared filling, then connect the edges and press them well. If there is a special wheel for trimming the edges, then you can use it to make the miracle more attractive. Fry ready-made pies or cakes with filling on each side until golden brown for about three or four minutes. After frying, immediately coat each pie with butter and put on a flat dish, like pancakes, in a pile.

Lamb, beef, fragrant thin pies with various fillings and a lot of homemade wine - this is how guests are greeted in Dagestan. 14 nationalities and 14 more ethnic groups live in this mountainous region, so the concept of "Dagestan cuisine" is like a colored mosaic with hundreds of tiny details.

There are many dishes, and in each place they are cooked a little differently, coloring with local secrets, ingredients and serving methods. Each region of Dagestan gives its own special flavor to the preparation of any national dish. The most common dishes of Dagestan cuisine are chudu, khinkal and kurze.

Miracle

To learn how to cook Dagestan thin pies for a miracle (emphasis on the last letter), the correspondent of the Mir TV and Radio Broadcasting Company went to the Zhi Est restaurant. It was this restaurant that was recommended by the representative office of the Republic of Dagestan under the President of the Russian Federation in Moscow as a place where authentic Dagestan dishes are prepared.

“A lot of meat and a lot of pastries,” Zarema Ramazanova, the chef of this restaurant, hereditary Lezgin woman, briefly described the Dagestan cuisine. And she added: “A miracle is easy. You will learn quickly."

Here is her recipe for a miracle especially for the readers of the Mir TV and Radio Broadcasting Company:

For unleavened dough, you need to take 500 g of flour, sift through a sieve, add salt and gradually pour in 1 glass of water, kneading a dense soft dough. Knead it a little and leave for 20 minutes to “rest”. For the filling, we prepare minced beef and lamb in a ratio of 2 to 1. For 500 gr. minced meat, take 1 onion, chop finely, combine with meat, salt and pepper, add 1 raw egg. We mix everything.

Then we form a thick sausage from the dough, cut into pieces 2 cm thick and roll each into a very thin oval pancake (folded in half, it should fit in your pan). We spread the filling on one half of the pancake with a thin layer, otherwise the miracle may not be fried inside. Leave the edges free. Close the stuffing with the second half of the cake and connect the edges. Excess dough must be cut off. I use a figured roller knife, beautiful "cloves" are obtained.

We fry the miracle in a dry frying pan, without oil. The pan must be well heated and transferred to it a miracle. Fry on both sides, remove to a wooden board and grease with melted butter.

Now cut into pieces and serve immediately. Miracle should be eaten hot.

Meat filling is just one of many possibilities. Here are a few more:

Green stuffing
Nettle leaves, spinach, quinoa, cilantro, rinse thoroughly and finely chop. Add finely chopped and browned onion in oil (2 tablespoons per 300 gr. greens), salt, pepper, mix well. Such a filling can be put more than meat, the miracle turns out juicier.

From cottage cheese and cheese

We take 200 gr. cottage cheese and grated Dagestan cheese, mix, add an egg, finely chopped onion and fried in melted butter (1 onion), salt a little and mix well. If you slightly change the proportion and add more cheese than cottage cheese, then the filling will be pleasantly “stretched”, it will also turn out interesting.

from a pumpkin
We clean 500 g of pumpkin, rub it on a grater, add onion finely chopped and browned in oil (2 tablespoons), salt to taste, add 1 tbsp. l. sugar, mix.

Dargin miracle
The Dargin miracle is being prepared in a completely different way. A yeast dough is prepared for him from flour, salt, warm water and yeast. The dough should not be very dense, but still such that it can be rolled out with a rolling pin. It is necessary to let him come up, hug him, let him come up again.

For the filling, we take the pulp of lamb or beef and raw peeled potatoes in equal parts. We cut the meat into small pieces, add finely chopped interior fat, onion, cut into thin slices, salt, add black pepper and a little finely chopped basil. At the very last turn, add the potatoes there, cut into very thin slices.

We separate a part from the dough, roll it into a thin layer of 3-4 mm. Arrange in a pan so that the edges hang slightly. We lay the filling in a layer about 1.5 cm thick, cover it with a second layer of thinly rolled dough, of a smaller diameter. We connect the edges and pinch tightly with a pigtail. Grease with sour cream on top and bake in preheated degrees to 230-250: oven on both sides (about 20-25 minutes). Then we take it out on a board or plate, grease with butter, cover with a towel. Serve on the table after 15 minutes.

Khinkal

Khinkal is the pride of the highlanders, it is cooked absolutely everywhere in Dagestan. Do not confuse with Georgian khinkali! This is a completely different, complex dish. Khinkal is served as the first and second course at the same time, prepared at any time of the day for family and guests, for all occasions.

Khinkal is not even a dish, but a whole complex of dishes consumed at the same time. These are pieces of dough boiled in broth, in each place slightly different in recipe and form, which are eaten dipped in sauce, with lamb or beef (sometimes with chicken) and washed down with strong meat broth with spices. Khinkal always goes with sauces. Most often it is sour cream or kefir with garlic and herbs. We also love spicy tomato sauce for khinkal.

Avar khinkal are lush, thick cakes. The dough is kneaded with curdled milk or whey, salt and soda are added, which makes it fluffy, delicate in taste, extremely satisfying.

Kumyks prepare khinkal from unleavened dough, like for dumplings. It is rolled out in a thin layer, cut into squares, diamonds or strips, and then boiled in broth.

Lak khinkal. The dough is rolled into sausages, which are cut into cubes the size of a walnut. Each piece is placed on the left palm, making a recess in the middle with the thumb of the right hand (giving the dough the shape of an "ear").

For Dargin khinkal, unleavened dough is rolled out in a thin layer, sprinkled with chopped walnuts, rolled into a roll and cut into small pieces. For Lezghin khinkal, the dough is rolled out thinly and cut into small squares. and fry. The sauce is crushed garlic with the addition of vinegar. For shepherd's dough, they roll it out in the form of a thin sausage and tear off pieces that fit in a fist. Before lowering into the water, pieces of dough are squeezed in a fist.

Kurze

Kurze is a Dagestan variety of dumplings (or dumplings, since the fillings are made in a variety of ways). They differ in the way of pinching and fillings. The fillings are made from meat, like on dumplings, but with tomato sauce and spices, or from herbs (nettle, spinach, halta, quinoa, wild garlic, cilantro in any combination). They also make kurze with cottage cheese, both sweet and salty, then greens are added). For curze with eggs, the filling is prepared from raw eggs with fried onions and butter. Only in one village can you be told about dozens of options for cooking kurze. And so in every new place. The greens are stewed or put raw, the egg is added where it is raw, where it is boiled chopped, and where it is raw, it is stewed along with the filling. A variety of spices are used, fried onions, green onions, salt, sugar, cinnamon are added to the cottage cheese. What can you not try in Dagestan!

Pastries, meat, drinks

In Dagestan they bake a lot. From unleavened, yeast, shortcrust and puff pastry. Sweet buns, cookies and pies.

And with all sorts of sweet fillings and salty. Very loved, for example, pastry boats stuffed with cottage cheese or cottage cheese and cheese, in half. They are not completely pinched, so that in the middle the filling appetizingly looks out.

And, of course, a lot of meat is cooked in Dagestan: shish kebabs, homemade lamb sausages with cumin and other spices, sukhta (sausages with liver and rice), saris (sausages with liver, garlic and corn flour), stew with tomato and dry wine , hot.

The recipes of Dagestan cuisine are based on what the mountains give people. These are lamb and beef, poultry, dairy products, rice, flour. As well as onions, tomatoes, a lot of greens (dill, parsley, green onions, cilantro). Of the drinks, sour-milk drinks are loved, especially tsuru nek. This is the Dagestan analogue of tan. When butter is churned, whole fresh milk is poured into clay jugs and such a jug is shaken for a long, long time. As a result, homemade oil is knocked off. And the serum that remains is tsuru nek. Chilled, it perfectly quenches thirst.

Every rural family makes homemade wine, because vineyards feel great on the slopes of the mountains. Until now, each owner has his own secrets of making this drink. Sweet, semi-sweet and dry grape and fruit wines accompany any festive feast.

But still, the main drink of the Dagestan people is tea. They drink it all the time: at breakfast, lunch and dinner, in between, when guests come and just in between times. And all the time there are sweet pastries and sweets on the table.

Tatyana Rubleva

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.