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, Moldavian 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 in a preheated and absolutely dry frying pan and fry over medium heat until golden spots on the bottom.

Like other Caucasian peoples, the Dagestanis treat with honor and great respect for everyone who finds themselves on their land. It's all about hospitality, which is inherent in the highlanders from birth. “What I will eat tomorrow is not a concern; how to feed a guest who has come is a concern,” says a popular saying. To visit Dagestan and not try a miracle, khinkal and many other national dishes that are not so difficult to prepare, but definitely will not leave any gourmet indifferent, is simply a crime. What to taste when traveling through the country of mountains?

Sheep cheese

Dagestan sheep cheese is an incredibly healthy product, rich in proteins, amino acids and trace elements. Unlike cheese made from cow's milk, sheep has a stronger smell and taste, which is not pleasant for everyone. Cheese is made right in the mountains according to the ancient recipe of the highlanders. It is quite salty in taste and is used as an ingredient for salads and as an independent snack.

Dried sausage

Like many other products of Dagestan, such sausage is usually produced in the mountains, as this is facilitated by local weather conditions. The lack of humidity allows it to dry directly in the sun. In Dagestan, it is customary to boil or fry sausage and serve it with khinkal, sauce and broth.

Khinkal

This dough dish exists in various interpretations among many peoples of Dagestan. There are Avar, and Lezgin, and Dargin, and other types of khinkal. The composition is the same for all, only the execution of the dish differs. In the Dargin khinkal, for example, the dough is rolled out in a thin layer, sprinkled with chopped walnuts, then rolled up and cut into small pieces.

Kurze

Visually, kurze is somewhat reminiscent of manti. Meat (usually lamb) is most often used as a filling, but besides it, cottage cheese and potatoes are also put in the dough. Modeling with a pigtail is very curious, which at first glance may seem complicated, but in reality everything is very simple.

Miracle

The miracle must be eaten while they are hot, piping hot. Although, most likely, they will not have time to cool down, since these thin and very tasty cakes with all kinds of fillings usually disappear from the table in a matter of minutes. Chudu, like khinkal, has a certain “national identity”. For example, there is a Dargin, Avar miracle. By the way, it is precisely the Avar miracle that is thin, since the Dargin one is a full-fledged pie baked in the oven.

Natukh

Sweets are loved in Dagestan, but if earlier, as a rule, they were prepared on holidays, then in our time a special occasion is not needed. Natukh is a sweet similar to Tatar chak-chak. But the Dagestan natukh is different in that nuts are added to it.

Apricot porridge

Another very popular sweet. It was customary to serve apricot porridge to women in labor, because it contains many useful substances and is easily digested. Porridge is not necessarily prepared from fresh apricots; dried apricots or apricot juice can easily replace them.

bauch

This is the name of the Avar flour halva. Halva is a dessert of Arab origin made from sugar and nuts or seeds. It is difficult to imagine any holiday without bahukh. It is also customary to distribute hot bakhukh at commemorations.

Cognac

Dagestan cognac is known not only within the republic, but throughout the country. In general, the production of cognac in Dagestan is one of the most profitable industries, since this type of alcohol is in great demand.

Avar khinkal

Photo: Shutterstock.com

For the broth:

Beef - 500 g
Water - 3 l
Onion - 1 pc.
Garlic - 4 cloves
Bay leaf - 2 pcs.
Peppercorns - to taste
Salt - to taste

For test:

Kefir - 250 ml
Flour - 2.5 cups
Baking soda - 1 tsp
Salt - 1 tsp

For sauce:

Sour cream - 300 g
Garlic - 2 cloves
Parsley - to taste
Salt - to taste

How to cook:

1. Pour the meat with water, add salt, peppercorns, bay leaf, onion and garlic for a richer taste.
2. While the meat is cooking, prepare the dough. Sift the flour, make a hole in the center, add salt, soda and gradually add kefir. Set the dough aside for half an hour.
3. After the meat is cooked, remove it from the broth, and strain the broth itself.
4. Prepare the sauce: mix sour cream, herbs, chopped garlic and salt. Cover and put in the refrigerator for a while.
5. Roll out the dough with a thick cake (1 cm), cut into rhombuses or squares about
3 x 4 cm.
6. Bring the broth back to a boil and cook the dough pieces for about 4 minutes.
7. Put the khinkal on a dish and immediately pierce it with a fork or a toothpick so that the dough does not become hard and does not lose splendor.
8. Serve the dish on the table: khinkal, boiled meat, broth in bowls and sauce. All components of the dish must be separate.

Suhta

Photo: Shutterstock.com

Ingredients:

Liver (lungs, heart, kidneys, liver) - 1 kg
Onion - 2 pcs.
Internal fat - 10 g.
Rice - 1 cup
Water - 1.5 cups
Salt - to taste
Pepper - to taste
Lamb intestines - 5 meters

How to cook:

1. Clean the liver from blood and films, rinse, chop finely.
2. Chop the onion and fat very finely. Stir the minced meat, adding water, salt and pepper.
3. Cleanse the intestines and turn them out. Rinse several times with cold running water.
4. Add rice to the minced meat, fill the intestines with minced meat, tie on both sides with a thread.
5. Fill the intestines with cold water and boil.

Kurze

Photo: Shutterstock.com

Ingredients:

Flour - 4.5 cups
Water - 1.5 cups
Salt, pepper - to taste
Egg - 3 pcs.
Ground beef - 500 g
Onion - 5 pcs.
Sour cream - to taste

How to cook:

1. Knead the dough: pour flour into a bowl, make a well in the center.
2. Break 2 eggs into the recess, start kneading the dough, gradually adding water. Leave the dough for half an hour.
3. Roll out the layer, use a glass to make circles.
4. Finely chop the onion, add it to the minced meat. Send 1 egg there, salt and pepper to taste. Mix thoroughly.
5. Put minced meat on each circle.
6. Blind the kurze with a pigtail.
7. Boil in boiling salted water for 10 minutes.
8. Serve with sour cream.

Miracle with greenery

Photo: Shutterstock.com

Ingredients:

Flour - 3 cups
Milk - 0.5 cups
Yeast - 1 sachet
Salt - to taste
Green onions - 500 g
Parsley - to taste
Dill - to taste
Egg - 3 pcs.
Butter - for greasing

How to cook:

1. Dissolve the yeast in warm milk, salt, wait until bubbles appear.
2. Add flour to yeast and knead soft dough. Leave for 1 hour to approach.
3. Coarsely chop the greens, add the eggs, mix.
4. Cut the dough into small pieces, roll into thin round cakes.
5. In the middle of the cake, put 5-6 tbsp. l. toppings, flatten. Pinch the dough in the middle to form a ball.
6. Flatten the ball and gently start rolling it into a thin cake about 1 cm thick.
7. Put on a dry, heated pan, fry on both sides.
8. Lay the miracle in a pile, lubricating each with butter.

Miracle with cottage cheese is a wonderful hearty dish, a symbol of the pride of Dagestan, where miracle is a favorite dish of adults and children. Thanks to the harmonious combination of components, the miracle fits perfectly into the cuisine of Russians, where they loved it for its ease of preparation and taste. We will tell you the secrets of making thin, melt-in-your-mouth cakes.

It is no secret that people in the Caucasus passionately love meat and add it almost everywhere. Unlike many other Caucasian dishes, chudu is mainly prepared with cottage cheese, potatoes, and greens. Minced meat is rarely put here (although this happens on holidays). Another secret of the dish is in frying in a dry frying pan. But then it is imperative to pour the cakes with plenty of delicious butter. The dough for a miracle is made only on its own, fortunately, it is quite easy to knead.

Vegetable oil will give the dough elasticity, but in general you can do without this ingredient, soda is also added to the dough if desired.

What we need:

• 1000 g wheat flour;
• 4 eggs;
• A glass of water or a little more (how much dough will take);
• 2 tbsp. l. vegetable oil.
• 600 g of cottage cheese for the filling;
• salt, spices to taste.

How to cook a miracle:

1. First, knead the dough from flour, water and eggs with a couple of tablespoons of vegetable oil. You should get an elastic unleavened dough, which is important to let stand for 20 minutes under a cling film cover.
2. While the dough is “resting”, we will make the filling: salt the cottage cheese a little, add spices, season with sour cream. Get a spicy curd mixture.
3. We roll out a thick sausage from the dough, and cut it into washers 3 cm wide. Roll the resulting pieces into thin cakes.
4. We will lay out the filling on each, pinch the edges in the manner of pasties.
5. Fry the finished miracle over medium heat in a dry frying pan. On the surface of the dough you should get beautiful ruddy spots.
6. Lubricate the miracle with plenty of butter, transfer to a plate.

From the indicated amount, a dozen fresh crispy cakes with cottage cheese are obtained. They are very tasty with hot herbal tea, and in the Caucasus they are often eaten with ayran, katyk and other sour milk drinks. Bon appetit.

Cooking with greens

Some Caucasian craftswomen cannot imagine a miracle without spices and fresh herbs. There it is added different - basil, cilantro, thyme, tarragon. Everyone loves this greens - from young to old, they eat it in bunches. A miracle with cottage cheese and herbs is a favorite dish of housewives, and everyone has different recipes.

To prepare a miracle, we need:

• 600 g of cottage cheese for the filling;
• sour cream or natural yogurt;
• a large bunch of any greens - choose according to your preferences.
• salt, spices to taste.

Cooking instruction:

1. From the finished dough we make koloboks of equal size, roll them out, turn them into cakes.
2. We prepare the filling from cottage cheese, herbs, sour cream or curdled milk. Don't forget to season with salt.
3. We spread it in the center of the cake, evenly distribute it over the surface of the dough.
4. We pinch the edges tightly, and then fry in a dry frying pan.

Lubricate the finished miracle with oil, let it soak and serve it to the table. We eat, savoring pieces of tender creamy dough, spicy juicy filling.

With added potatoes

The variant of the miracle with cottage cheese and potatoes is closest to Russian cuisine, where root crops are adored in different forms. The advantage of this filling lies in its satiety. The taste of the product is more dense and slightly fresh. But such a miracle is even tastier, because children really like it.

For greater juiciness, you can add an onion fried in butter to the filling.

Required components:

• ready-made dough (see classic recipe);
• 300 g of cottage cheese for the filling;
• 300 g of mashed potatoes;
• sour cream or natural yogurt;
• a large bunch of any greens - choose to your taste.
• salt, spices.

How will we cook:

1. Roll out the dough into koloboks, and turn them into thin cakes.
2. Mix cottage cheese in equal proportions with mashed potatoes, add sour cream, herbs, spices.
3. Put the filling on the cake, pinch the edges, and then fry the cakes in a pan.
4. When ruddy spots “bubble” on the surface of the products, remove the dish from the heat and soak the miracle with plenty of fresh butter.

We eat with pleasure, washing down with fragrant tea, or milk - it is so delicious that it is beyond words!

Miracle with wild garlic and cottage cheese

Chudu with wild garlic and cottage cheese is another common dish in the Caucasus. Ramson is a herb that emerges from the ground in spring as one of the first plants. Its taste is spicy, reminiscent of onion and garlic at the same time. In Russia, such a bow is often called "bear". It is believed that clubfoot after hibernation pounce on the grass, replenishing the vitamins lost after hibernation. In Dagestan, grass is eaten fresh, pickled, salted. And in part, it is also a symbol of Caucasian cuisine.

Sometimes in Dagestan, instead of cottage cheese, they use unleavened goat cheese, like Adyghe cheese, or feta cheese from sheep's milk, previously slightly soaked in milk to remove excess salt.

For a miracle with wild garlic, we will prepare:

• cottage cheese - 500 g;
• wild garlic - a large bunch of fresh grass;
• salt, spices to taste;
• egg - 2 pcs.

Step-by-step instruction:

1. To begin with, roll out cakes from the dough with a diameter of 8-10 cm.
2. Mix cottage cheese with wild garlic, salt, spices, egg.
3. We will lay out the filling on each cake.
4. Seal the edges.
5. Fry in a dry frying pan.

Lubricate the ready-made miracles with plenty of oil, let them stand a little, and then serve them warm to the table. Particularly tasty are cakes with savory tea - a spicy, hot and sweet drink.

Unusual version with nettle

Instead of wild garlic at the beginning of summer, you can add nettles. It will turn out juicy, tasty, unusual. Just do not forget to scald the burning grass with boiling water, and then cut into small pieces.

Nettle is easy to replace with spinach or sorrel: they will give a pleasant sourness.

Required Ingredients:

• unleavened dough on water or milk - 800 g;
• cottage cheese - 500 g;
• nettle - a large bunch;
• salt, spices to taste;
• eggs - 2 pcs.

The cooking instructions look like this:

1. From the dough we roll out koloboks, and from them - cakes.
2. Prepare the filling of cottage cheese, spices, herbs. You can add a clove of garlic for spice.
3. Put the filling in the center of the cake, seal the edges tightly.
4. Fry in a dry frying pan until a delicious golden crust.
5. Lubricate with butter.

Serve with tea, cocoa, or just eat with a glass of milk.

Baking in Dagestan

Each region of Dagestan has its own secrets of cooking a miracle. Some bake them in saj ovens, there are areas where the miracle is called afarar. As we have already said, miracles are often prepared with savory fillings. But we will also tell you about the meat version so that you can fulfill it.

Components needed for meat Dagestan miracle:

• 500 g minced veal, lamb;
• the bulb is large;
• dough (according to the classic recipe) - 800 g;
• a large bunch of tarragon, cilantro, basil;
• large piece of butter.

How will we cook:

1. To begin with, we will prepare the filling: in minced meat, cut into cubes a large onion, greens.
2. Roll out thin cakes from the dough.
3. Put the filling in the center, spread it evenly over the dough.
4. We roll up the cakes, slightly pressing them in the center - it is important for them to give a flat look.
5. Fry in a dry frying pan.
6. Lubricate with butter.

Meat miracles are fabulously good in a slightly warm form, when the appetizing juice drips into the mouth, giving off green aromas. It is tasty, satisfying and quite unusual. Another plus is that such miracles compare favorably with fatty and heavy chebureks fried in a huge amount of vegetable fat.

How to cook a thin miracle with cottage cheese

How to cook a particularly thin miracle? Very simple! The dough in this case is made on kefir, which gives the muffin a special tenderness, elasticity. Such dough is rolled out to several millimeters. Just be careful that the product does not tear when rolling and pinching the edges of the miracle cakes.

Soda does not need to be extinguished: a fermented milk product will do this no worse than lemon or the usual vinegar.

What we need:

• 500 ml of warm kefir;
• eggs - 2 pcs.;
• flour - 800 g (or less);
• salt;
• cottage cheese - 600 g;
• any greens - a bunch;
• butter - a large piece.

How will we cook:

1. First, knead the dough on kefir with soda and an egg. Let him rest for 10-25 minutes.
2. The second step is to mix all the ingredients for the filling, salt and pepper them.
3. We roll out the cakes, and put the curd filling in the center of each.
4. Close the edges, fry in a dry frying pan.
5. Lubricate the miracle with butter, let it “breathe”, after which we eat, rejoice, glorifying the miracle cook.https://www.youtube.com/watch?v=ByyFmRoAEzo

There can be even more options for cooking a miracle. Pumpkin, just greens, any cheese, mushrooms, and rice mixed with fish will easily act as a filling. Prepare a miracle, spoil your loved ones, be full and happy.

Chudu pie is a dish of Dagestan cuisine. Like other dishes of national cuisine, this pastry is distinguished by a rather simple recipe, easy preparation, but at the same time, it is healthy and tasty.

A Dagestan pie is baked with a wide variety of fillings. These are very thin, light pies that look like tortillas.

The versatility of pies lies in the fact that they can be cooked all year round, using various fillings according to the season. In the spring, young greens go into the filling. In the summer they prepare pies with various fruits, young cheese, cottage cheese. In autumn, they traditionally bake pumpkin pies, but in winter they prefer to bake hearty options for a miracle with potatoes and meat.

Interesting fact: Other mountain peoples also cook similar pies. The recipe is similar, but the names of the pies are different. “Chudu” is the name of the Avar pies, but the Laks call similar pastries “kachi”.

The most delicious are considered miracles baked in wood-burning ovens, which are still preserved in mountain villages. But, of course, you can bake a cake on a regular stove. Bake pies in a pan or in the oven.

The traditional version of the test for the miracle is prepared without yeast. Modern housewives often use ready-made puff pastry for baking Dagestan pies. Such pastries do not claim to be authentic, but they turn out to be very tasty.

A pie called the Dargin miracle stands apart. Unlike other types of pies, it is not a thin one, but a regular tall closed pie. The dough for it is prepared with yeast or kefir with the addition of soda. The filling of such a pie almost always includes walnuts, but other ingredients may vary.

Dargin miracle on yeast dough with meat and potatoes

Dargins are one of the largest nationalities of Dagestan, their traditional pastries are known in our country as Dargin chudu. The dough for these pies can be prepared unleavened, but it is better to make dough with yeast.

• 1 kg of flour (in practice it takes a little more, as flour is required for rolling);
• 0.5 liters of warm milk;
• 200 gr. butter;
• 25-30 fresh yeast can be replaced with a bag of dry yeast (11 gr.);
• 1 teaspoon of sugar;
• 1 teaspoon of salt.

Filling:

• 400 gr. potatoes;
• 500 gr. meat;
• 2 onions;
• 100 gr. walnuts;
• herbs, spices as desired.

Read also: Pie with potatoes and onions - 18 recipes

Preparing the dough is quite simple. First you need to activate the yeast, for this we stir crumbled yeast (or dry yeast) and sugar in a glass of warm milk. Leave for fifteen to twenty minutes so that the yeast "wakes up". The appearance of lush foam on the surface indicates the readiness of the yeast.

Pour this mass into a mixing bowl, add the rest of the milk, salt, melted butter. Then we begin to add flour, actively kneading. Leave the dough warm for one hour to rise. Then turn the risen dough onto a floured board and knead with your hands. This amount of dough is enough for two large pies. If this is a lot, then half of the dough can be put in the freezer, and get it out of there when you are going to bake pies again.

We will cook a pie with meat and potatoes. Peel potatoes, cut into thin slices. The meat is also cut into thin small pieces.

Advice! To thinly slice the meat, it is recommended to pre-freeze it in the freezer.

Lamb or beef is used to make this pie. The meat should be sufficiently fatty, or finely chopped fat tail fat is additionally added to the filling. In the event that fatty is contraindicated, the filling is prepared without adding fat, but the broth is added during the cooking process. We cut the onion medium-sized, mix with meat and potatoes. Salt the filling to taste, season with pepper, you can add greens and chopped walnuts.

Roll out the dough into two large circles. We transfer one circle to a baking sheet (the surface of the baking sheet must be greased with oil). Put the prepared filling on the dough. In the second layer in the center we make a small hole, and cover the filling with it. We pinch the edges well with a “rope”. The surface can be smeared with yolk or milk pounded with a spoonful of water. This will contribute to the formation of an appetizing crust.

Cook in the oven at 160 degrees for approximately sixty to eighty minutes. If the filling is low-fat, then after thirty to forty minutes of baking, the pastries are taken out, half a glass of meat broth is poured through the hole from above. Thanks to this, the potatoes will become soft and soaked with meat juice.

Pie Chudu on kefir with cottage cheese

We will prepare thin miracles from kefir dough, and we will prepare the filling with cottage cheese and herbs.

• 300 ml of kefir;
• 0.5 teaspoon of soda;
• 600 gr. flour;
• 200 gr. cottage cheese;
• 3 cloves of garlic;
• 1 large bunch of greens;
• 0.5 teaspoon of salt;
• spices to taste;
• butter for greasing finished pies.

Mix pre-sifted flour with salt and soda. Pour kefir into a large bowl, and begin to add flour, actively mixing the mass. When the mass becomes thick enough, we transfer it to the board, which was generously sprinkled with flour, and knead with our hands. We cover the dough collected in a lump with an inverted bowl and let it “rest” for about half an hour. This is necessary for the swelling of gluten and the acquisition of the dough of the required degree of elasticity.

Read also: Jellied Potato Pie - 18 Hearty Baking Recipes

Grind the cottage cheese with the addition of salt, crushed garlic and finely chopped herbs. If the mass is too thick, it can be diluted a little with kefir or sour cream.

About 15 thin pies can be made from the prepared dough. We divide the dough into pieces. We take a piece of dough into a cake with a diameter of about 8 cm. Put two teaspoons of the filling in the center, raise the edges of the cake and pinch the edges. We turn the product over and roll out the cake to a thickness of about half a centimeter. We spread the cooked cake in a dry frying pan of a large diameter, frying on each side for several minutes. We shift the finished cake to a dish, grease each with butter.

Similarly, we prepare the rest of the pies, stack them in a pile, like pancakes. The miracle is best served hot.

Miracle with the addition of chicken in the oven

Another version of the miracle pie is prepared with chicken, you need to bake it in the oven.

Dough:

• 500 gr. flour;
• 2 eggs;
• 300 ml of serum;
• 1 teaspoon of salt;
• 0.5 teaspoon of soda;
• sesame seeds for sprinkling (optional)

Filling:

• 500 gr. chicken fillet;
• 200 gr. onion;
• 400 gr. potatoes;
• 100 gr. butter;
• salt, black pepper to taste.

For the filling, cut raw potatoes into small cubes, onion rings into quarters and chicken fillet into small pieces. Mix all ingredients in a bowl, season with salt and pepper. You can add other spices to taste.

We prepare the dough like this: First, sift flour into a deep bowl, add salt and soda there, mix. We make indentations in a pile of flour. Beat the eggs separately, mix them with whey, pour this liquid into the flour and knead. Knead first with a spoon, then knead with your hands on a board, on which we pour a little flour. The dough should stop sticking to your fingers. Let the dough rest under an inverted bowl for at least half an hour.

We divide the dough into pieces weighing 100 grams. Roll out each piece to a thickness of about one millimeter. On one half of the cake, lay out the filling in a thin layer, put a few small pieces of butter on top. Cover the filling with the second half of the dough. We pinch the edges, wrapping the dough with a “string”.

We spread the finished cake on a baking sheet, grease its surface with yolk and sprinkle with sesame seeds, pierce the surface three or four times with a fork. Cooking at two hundred degrees fifteen to twenty minutes

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.