Subtle Dagestan miracle. Delicious meat miracle recipe

If you want to surprise your loved one with wonderful cooking - use the recipes for a miracle. On the site are options with boiled eggs, minced meat, salted cottage cheese, Adyghe and hard cheese, fresh herbs, potatoes and green onions. On water, kefir and meat broth. You can bake cakes in the oven or fry without oil in a frying pan.

One of the favorite dishes in the Caucasus is considered a miracle. These are thin, usually unleavened cakes with meat or cheese fillings. And to give the dish a delicate taste while still hot, they are coated with butter. This dish will not leave anyone indifferent.

The five most commonly used ingredients in miracle recipes are:

Simple Recipe:
1. Knead soft dough from kefir and flour with salt.
2. Finely chop the greens: dill, cilantro, parsley, and more.
3. Mix greens with cottage cheese and raw eggs.
4. Salt.
5. Cut the onion into half rings and fry.
6. Add to curd mixture.
7. For those who like spicy, you can add ground pepper.
8. Roll out round cakes.
9. Lay out the filling.
10. Connect the edges.
11. Without greasing the pan with oil, fry the miracle on both sides.
12. Coat with butter.

Five of the fastest miracle recipes:

Helpful Hints:
. You can add green "feathers" or leeks instead of white onions.
. It is advisable to take cottage cheese fatter so that the dish does not turn out dry.
. Be sure to cover the finished cakes, otherwise they will become tough.
. The food goes well with sour cream and white sauces.

Among the various peoples of the Caucasus, incl. and Dagestan, have their own characteristics or family variations in the preparation of dough and filling for a miracle, as well as options for shaping this pie. Chudu is prepared both as an independent dish in the daily menu, and as an addition to other dishes on the festive table.

For the meat option, take minced lamb, beef or the meat that is available or preferred, add spices to it that give the dish Caucasian notes - these are hot and fragrant peppers, thyme, basil or suneli hops, etc.

I had a fragrant salt-seasoning "Georgian fragrant" with a very pleasant colorful composition, so I added it to the minced meat.
Knead the dough by hand or with the help of kitchen appliances, fresh, similar to dumplings. Miracle can be fried in a pan or baked in the oven. I prefer the option of baking in the oven.

Prepare the ingredients according to the list

First, prepare the dough so that while you work on the filling, it rests and reaches the desired state. Combine eggs with water and salt, stir lightly.

Add flour and knead elastic dense dough.

Cover the dough from drying out and leave it to "ripen".

Prepare minced meat, pour broth and vinegar into it, add salt and spices

and knead well until viscous.

Take a piece about the size of a fist from the dough and roll it thinly into a circle. Then you need to lay out and spread the minced meat on half the dough.

Cover the filling with the second half of the dough and you will get a workpiece in the shape of a semicircle or crescent. Connect the edges tightly, cut off the excess dough with a knife.

Lay the miracle blanks on a baking sheet and bake until cooked in a preheated oven at 200 degrees for about 20-25 minutes. Lubricate the finished hot miracle with meat with butter and lay on top of each other.

Miracle with meat ready!

Enjoy your meal!

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. very nutritious, easy to prepare, but at the same time useful.

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 one of the types 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 cooked in Ingushetia, Chechnya, and 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 considered 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 everybody. 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.

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 herbs, 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 the 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

Dagestan dish "chudu"

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.

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.

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.

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.

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.