Lamb, beef, aromatic thin pies with various fillings and a lot of homemade wine - this is how guests are greeted in Dagestan. This mountainous region is home to 14 nationalities and another 14 ethnic groups, so the concept of “Dagestan cuisine” is like a colored mosaic with hundreds of smallest details.
There are many dishes, and in each place they are prepared a little differently, coloring them with local secrets, ingredients and serving methods. Each region of Dagestan adds its own special flavor to the preparation of any national dish. The most common dishes of Dagestan cuisine are miracle, khinkal and kurze.
Miracle
To learn how to make Dagestani thin pies, miracle (emphasis on the last letter), the MTRK Mir correspondent went to the Zhi Is restaurant. This restaurant 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 baked goods,” is how the chef of this restaurant, a hereditary Lezgin, Zarema Ramazanova, described Dagestani cuisine in a nutshell. And she added: “It’s easy for a miracle. You will learn quickly."
Here is her recipe for a miracle especially for readers of MTRK Mir:
For unleavened dough, 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 it to “rest” for 20 minutes. For the filling, 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. Mix everything.
Then we form the dough into a thick sausage, cut it into pieces 2 cm thick and roll each into a very thin oval pancake (folded in half, it should fit on your frying pan). Spread the filling on one half of the pancake in a thin layer, otherwise the miracle may not be fried inside. Leave the edges free. Cover the minced meat with the second half of the cake and connect the edges. Excess dough needs to be cut off. I use a curved roller knife, it produces beautiful “teeth.”
Fry the miracle in a dry frying pan, without oil. The frying pan must be warmed up well and the miracle should be transferred to it. Fry on both sides, remove to a wooden board and brush with melted butter.
Now cut into several pieces and serve immediately. The miracle must be eaten hot.
Meat filling is just one of many possibilities. Here are a few more:
Green stuffing
Wash nettle leaves, spinach, quinoa, cilantro thoroughly and chop finely. Add finely chopped onions and sauteed in oil (2 tablespoons per 300 grams of greens), salt, pepper, mix well. You can put more of this filling than meat, the miracle will turn out juicier.
From cottage cheese and cheese
We take 200 gr. cottage cheese and grated Dagestan cheese, mix, add an egg, finely chopped onion (1 onion) fried in melted butter, add a little salt and mix well. If you change the proportion a little and add more cheese than cottage cheese, then the filling will “stretch” pleasantly, and it will also turn out interesting.
From pumpkin
Peel 500 g of pumpkin, grate it, add finely chopped onions (2 tbsp.), salt to taste, add 1 tbsp. l. sugar, mix.
Dargin miracle
The Dargin miracle is prepared in a completely different way. For it, yeast dough is prepared 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. You have to let him come up, hug him, let him come up again.
For the filling, take lamb or beef pulp and raw peeled potatoes in equal parts. Cut the meat into small pieces, add finely chopped interior fat, thinly sliced onions, salt, add black pepper and a little finely chopped basil. Lastly, add the potatoes, cut into very thin slices.
Separate a portion of the dough and roll it into a thin layer of 3-4 mm. Place in the pan so that the edges hang slightly over. Place the filling in a layer approximately 1.5 cm thick, cover the top with a second layer of thinly rolled dough, smaller in diameter. We connect the edges and pinch tightly with a pigtail. Spread sour cream on top and bake in a preheated oven at 230-250 degrees on both sides (about 20-25 minutes). Then take it out onto a board or plate, grease it with butter, and cover with a towel. After 15 minutes, serve.
Khinkal
Khinkal is the pride of the mountain people; it is prepared absolutely everywhere in Dagestan. Do not confuse with Georgian khinkali! This is a completely different, complex dish. Khinkal is served as a 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 simultaneously. These are pieces of dough boiled in broth, slightly different in recipe and shape in each place, which are eaten, dipped in sauce, with lamb or beef (sometimes with chicken) and washed down with a strong meat broth with spices. Sauces always go with khinkal. Most often it is sour cream or kefir with garlic and herbs. We also like spicy tomato sauce for khinkal.
Avar khinkal is a lush, thick flatbread. The dough is kneaded with yogurt or whey, salt and soda are added, which makes it fluffy, delicate in taste, and unusually satisfying.
Kumyks prepare khinkal from unleavened dough, like dumplings. It is rolled out into a thin layer, cut into squares, diamonds or strips, and then boiled in broth.
Laki 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 depression in the middle with the thumb of the right hand (giving the dough an “ear” shape).
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 Lezgin khinkal, the dough is rolled out thinly and cut into small squares. Derbent city khinkal is prepared like Lezgin, but the meat is minced and spices are added. and fried. The sauce is crushed garlic with the addition of vinegar. For shepherd's dough, the dough is rolled out into a thin sausage shape and pieces are torn off that fit in a fist. Before lowering into the water, the pieces of dough are squeezed in a fist.
Kurze
Kurze is a Dagestan type of dumplings (or dumplings, since the fillings are made in a variety of different ways). They differ in the way they are pinched and the fillings. The fillings are made from meat, like 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 add greens). For kurze with eggs, the filling is prepared from raw eggs with fried onions and butter. In just one village they can tell you about dozens of options for preparing kurze. And so in every new place. The greens are stewed or put raw, an egg is added somewhere raw, chopped boiled, and stewed together with the filling. A variety of spices are used; fried onions, green onions, salt, sugar, and cinnamon are added to the cottage cheese. What can you try in Dagestan!
Baking, meat, drinks
In Dagestan they bake a lot. From unleavened, yeast, shortbread and puff pastry. Sweet buns, cookies and pies.
Moreover, with all kinds of sweet and savory fillings. For example, boats made from butter dough filled with cottage cheese or cottage cheese and cheese, half and half, are very popular. They are not pinched all the way so that the filling peeks out appetizingly in the middle.
And, of course, in Dagestan they cook a lot of meat: kebabs, homemade lamb sausages with cumin and other spices, suktu (sausages with liver and rice), saris (sausages with liver, garlic and corn flour), stew with tomato and dry wine , roast.
Recipes of Dagestan cuisine are based on what the mountains give people. These are lamb and beef, poultry, fermented milk products, rice, flour. And also onions, tomatoes, a lot of herbs (dill, parsley, green onions, cilantro). Our favorite drinks are fermented milk ones, especially tsuru nek. This is the Dagestan analogue of tan. When the butter is churned, the whole fresh milk is poured into clay jugs and the jug is pumped for a long, long time. As a result, homemade butter gets churned. And the serum that remains is tsuru nek. Chilled, it perfectly quenches thirst.
Every rural family makes homemade wine, because vineyards thrive on the mountain slopes. Until now, each owner has his own secrets for preparing 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. And all the time there are sweet pastries and candies on the table.
Tatiana Rubleva
Yeast-free flatbreads with filling.
- 200 ml 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 feta cheese, Adyghe cheese (or cottage cheese in half with cheese)
- butter for greasing (50-100 g)
- sour cream for serving
Chudu (Dagestan flatbreads) are thin unleavened flatbreads with filling. The filling can be varied, I prepared potatoes with cheese, you can prepare a meat version (with fried minced meat, for example), as well as with herbs and cheese, and even pumpkin. All options will be good, depending on what you like best. By the way, many nationalities have this type of dish, for example, Khychin from Karachay-Balkar cuisine, Moldavian placinda, Bashkir kystyby, and Kutab 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 these flatbreads because they are fried in a completely dry frying pan. This is why I love them much more than classic pancakes that are fried in oil.
I got 10 pieces.
Preparation:
Pour the fermented milk product into the container (I used fermented baked milk this time).
By the way, very often, instead of a fermented milk product, just water is used, and soda is not added at all. Kefir and soda make the finished cakes a little softer, but it also works great with water.
Add most of the flour, baking soda and salt.
Mix well with a spoon.
Place 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-absorbing properties.
Cover with a bag and leave to stand for 20-30 minutes, this will help the dough roll out better.
Add shredded cheese to mashed potatoes.
It works best with feta cheese or Adyghe cheese (which needs additional salt). But this time I didn’t have either one or the other on hand, so I used half and half cottage cheese with regular cheese. It turns out delicious with any filling.
Mix the filling well, add salt if necessary.
Divide the dough into 10-12 parts.
On a floured surface, roll out each piece as thinly as possible.
Place the filling on half.
Cover and press along the edge.
To trim off the excess, I used a curly knife.
Place the workpiece in a preheated and completely dry frying pan and fry over medium heat until golden spots on the bottom.
Today I want to tell you how to make delicious miracle flatbreads with cottage cheese. These magnificent flatbreads are easy to prepare, filling, flavorful and disappear from the table very quickly. Hot flatbreads made from thin golden brown dough with a delicious curd filling will please everyone without exception. They can be eaten as a separate dish, and if you also make garlic sauce, you will absolutely lick your fingers. Join us - and cook with us!
Ingredients:
300 grams of premium wheat flour;
water - one glass;
half a teaspoon of salt;
cottage cheese - 250 grams;
two eggs (hard-boiled);
green onions - one bunch;
one bunch of dill;
salt and black pepper for the filling - to your taste;
butter (to grease the tortillas).
Very tasty miracle flatbreads with cottage cheese. Step by step recipe
Place the wheat flour in a bowl, make a small depression in it and pour half a teaspoon of salt into it.
Pour in water in small portions and knead the dough with your hands. When the flour comes together, we move on to kneading it on the table.
The dough for flatbreads with cottage cheese should not be tight. It should be soft and elastic (it should turn out a little softer than dumplings).
Round the dough and place it in a convenient bowl. Cover it with a lid or towel and leave for half an hour.
While the dough is resting, prepare the filling for the flatbreads.
Finely chop the greens (dill and green onions) with a knife.
If desired, green onions can be fried in butter.
Place cottage cheese and chopped herbs in a bowl.
We peel hard-boiled chicken eggs and cut them into small cubes.
Place in a bowl with cottage cheese.
Add a pinch of ground black pepper, salt to taste and mix well. The filling is ready.
Remove the dough from the bowl. Lightly sprinkle the table with flour.
Roll out the dough into an oblong rope and divide it into portions with a knife.
From this amount of dough I get five pieces.
Round each piece of dough into a ball.
Then roll out the ball of dough, using a rolling pin, into a thin round layer.
Spoon the filling onto one half and then cover it with the other half of the dough.
We pinch the edges well. This can be done with your hands, or you can do it with a fork (it will be even more beautiful). If desired, the uneven edges of the cake can be cut off.
Place a frying pan on the stove and heat it up.
We will fry very quick flatbreads with cottage cheese in a completely dry frying pan. There is no need to lubricate the pan with anything.
Place one flatbread on a heated frying pan (they turn out to be quite large) and fry until a delicious golden brown crust appears on both sides.
If the cake swells during frying, you can pierce it with a knife or fork to release the air.
Place the finished flatbread with cottage cheese and green onions on a plate and generously grease with butter while it is hot.
We do the same with all the pieces of dough: and fry all the flatbreads one by one.
I hope you enjoyed this quick stuffed flatbread recipe. These delicious cheesecakes can be a great breakfast on a weekend. The Super Chef website team wishes you bon appetit.
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 Russian kitchen, where it was loved for its ease of preparation and taste. We'll tell you the secrets of making thin flatbreads that melt in your mouth.
It is no secret that people in the Caucasus passionately love meat and add it almost everywhere. Unlike many other Caucasian dishes, miracle is mainly prepared with cottage cheese, potatoes, and herbs. Minced meat is rarely put here (although this happens on holidays). Another secret of the dish is frying in a dry frying pan. But then it is definitely important to pour plenty of delicious butter on the flatbreads. The dough for the miracle can only be made independently, fortunately, it is not difficult 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 the dough will take);
- 2 tbsp. l. vegetable oil.
- 600 g cottage cheese for filling;
- salt, spices to taste.
How to prepare a miracle:
- 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 rest for 20 minutes under a lid made of cling film.
- While the dough is “resting”, make the filling: add a little salt to the cottage cheese, add spices, and season with sour cream. You will get a spicy curd mixture.
- Roll out the dough into a thick sausage, and cut it into pucks 3 cm wide. Roll the resulting pieces into thin flat cakes.
- Place the filling on each one and pinch the edges together like chebureks.
- Fry the finished miracles over medium heat in a dry frying pan. There should be beautiful brown spots on the surface of the dough.
- Generously grease the miracle with butter and transfer to a plate.
From the specified amount you get a good dozen fresh crispy flatbreads with cottage cheese. They are very tasty with hot herbal tea, and in the Caucasus they are often eaten with ayran, katyk and other fermented milk drinks. Bon appetit.
Cooking with greens
Some Caucasian craftswomen cannot imagine a miracle without spices and fresh herbs. There they add different types of it - basil, cilantro, thyme, tarragon. Everyone loves this greenery, from young to old, and eats it in bunches. Miracle with cottage cheese and herbs is a favorite dish of housewives, and everyone’s recipes are different.
To prepare a miracle we will need:
- 600 g cottage cheese for filling;
- sour cream or natural yogurt;
- a large bunch of any greenery - choose according to your preferences.
- salt, spices to taste.
Cooking instructions:
- From the finished dough we make koloboks of equal size, roll them out, and turn them into flat cakes.
- We prepare the filling from cottage cheese, herbs, sour cream or yogurt. Don't forget to season with salt.
- Place it in the center of the flatbread and spread it evenly over the surface of the dough.
- We pinch the edges tightly and then fry in a dry frying pan.
Grease the finished miracle with oil, let it soak in and serve. We eat, savoring pieces of delicate creamy dough and spicy juicy filling.
With added potatoes
The version of miracle with cottage cheese and potatoes is closest to Russian cuisine, where root vegetables are adored in various forms. The advantage of this filling is its satiety. The taste of the product is denser and slightly fresher. But such miracles are even tastier, which is why children really like them.
For greater juiciness, you can add an onion fried in butter to the filling.
Required components:
- ready-made dough (see classic recipe);
- 300 g cottage cheese for filling;
- 300 g mashed potatoes;
- sour cream or natural yogurt;
- a large bunch of any greenery - choose to your taste.
- salt, spices.
How we will cook:
- Roll out the dough into koloboks and turn them into thin flat cakes.
- Mix cottage cheese in equal proportions with puree, add sour cream, herbs, and spices.
- Place the filling on the flatbread, seal the edges, and then fry the flatbread in a frying pan.
- When rosy spots “bubble” on the surface of the product, remove the food from the heat and generously soak the miracle with fresh butter.
We eat with pleasure, washed down with aromatic tea or milk - it’s so delicious that it’s beyond words!
Miracle with wild garlic and cottage cheese
Miracle with wild garlic and cottage cheese is another common dish in the Caucasus. Ramson is a herb that is one of the first plants to emerge from the ground in the spring. Its taste is spicy, reminiscent of both onion and garlic. In Russia, such onions are often called “bear bows”. It is believed that clubfoots pounce on the grass after hibernation, replenishing the vitamins lost after hibernation. In Dagestan, grass is eaten fresh, pickled, and salted. And in part, she is also a symbol of Caucasian cuisine.
Sometimes in Dagestan, instead of cottage cheese, they use unleavened goat cheese, like Adyghe cheese, or sheep's milk cheese, previously lightly soaked in milk to remove excess salt.
For the miracle with wild garlic, let's prepare:
- cottage cheese – 500 g;
- wild garlic - a large bunch of fresh herbs;
- salt, spices to taste;
- egg – 2 pcs.
Step-by-step instruction:
- To begin, roll out the dough into flat cakes with a diameter of 8-10 cm.
- Mix cottage cheese with wild garlic, salt, spices, and egg.
- Place the filling on each flatbread.
- Let's seal the edges.
- Fry in a dry frying pan.
Grease the finished miracles generously with oil, let them sit for a little while, and then serve them warm. The flatbreads are especially delicious with tea and savory - a spicy, hot and sweet drink.
An unusual option with nettles
Instead of wild garlic, you can add nettle at the beginning of summer. It will turn out juicy, tasty, unusual. Just don’t forget to scald the hot herb with boiling water and then cut it into small pieces.
It is easy to replace nettles with spinach or sorrel: they will add a pleasant sourness.
Required ingredients:
- unleavened dough with water or milk – 800 g;
- cottage cheese – 500 g;
- nettle - a large bunch;
- salt, spices to taste;
- eggs – 2 pcs.
Cooking instructions look like this:
- Roll out the dough into koloboks, and from them into flat cakes.
- Let's prepare the filling from cottage cheese, spices, and herbs. You can add a clove of garlic for some piquancy.
- Place the filling in the center of the cake and seal the edges tightly.
- Fry in a dry frying pan until an appetizing golden crust.
- Grease with butter.
Serve with tea, cocoa, or simply eat with a glass of milk.
Baking in Dagestan style
Each region of Dagestan has its own secrets for preparing miracles. 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 a savory filling. But we will also tell you about the meat version so that you can implement it.
Components needed for meat Dagestan miracle:
- 500 g minced veal, lamb;
- large onion;
- dough (according to the classic recipe) – 800 g;
- a large bunch of tarragon, cilantro, basil;
- a large piece of butter.
How we will cook:
- First, let's prepare the filling: cut a large onion and herbs into minced meat.
- Roll out the dough into thin flat cakes.
- Place the filling in the center and spread it evenly over the dough.
- Roll up the cakes, pressing them lightly in the center - it is important to give them a flat appearance.
- Fry in a dry frying pan.
- Grease with butter.
Meat miracles are fabulously good when slightly warm, when the appetizing juice drips into the mouth, giving off the aromas of greens. It's tasty, satisfying and quite unusual. Another plus is that such miracles compare favorably with fatty and heavy pasties fried in a huge amount of vegetable fat.
How to cook a thin miracle with cottage cheese
How to prepare especially thin miracles? Very simple! The dough in this case is made with kefir, which gives the baking special tenderness and elasticity. This dough is rolled out to several millimeters. Just be careful so that the product does not tear when rolling out and pinching the edges of the miracle cakes.
There is no need to extinguish the soda: a fermented milk product will do this no worse than lemon or regular vinegar.
What we need:
- 500 ml warm kefir;
- eggs - 2 pcs.;
- flour – 800 g (or less);
- salt;
- cottage cheese – 600 g;
- any greens - a bunch;
- butter - a large piece.
How we will cook:
- First, knead the dough with kefir, soda and egg. Let's let him rest for 10-25 minutes.
- The second step is to mix all the ingredients for the filling, salt and pepper them.
- Roll out the flatbreads and place the curd filling in the center of each.
- Close the edges and fry in a dry frying pan.
- We grease the finished miracle with butter, let it “catch our breath”, after which we eat, rejoice, glorifying the miracle cook. https://www.youtube.com/watch?v=ByyFmRoAEzo
There may be even more options for preparing a miracle. The filling can easily be pumpkin, just herbs, any cheese, mushrooms, and rice mixed with fish. Prepare a miracle, pamper your loved ones, be full and happy.
Like other Caucasian peoples, Dagestanis treat with honor and great respect everyone who finds themselves on their land. It's all about hospitality, which is innate in the mountaineers from birth. “What I will eat tomorrow is not a concern, what to feed a visiting guest is a concern,” says a popular saying. To visit Dagestan and not try chuda, khinkal and many other national dishes that are not so difficult to prepare but will definitely 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 microelements. Unlike cheese made from cow's milk, sheep's milk has a stronger smell and taste, which is not pleasant to everyone. The cheese is made right in the mountains according to an ancient recipe of the mountaineers. It tastes quite salty and is used as an ingredient in salads and as an independent snack.
Dried sausage
Like many other products of Dagestan, this sausage is produced, as a rule, in the mountains, since local weather conditions contribute to this. The lack of humidity allows you to dry it 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, Lezgin, Dargin, and other types of khinkal. All have the same composition, only the execution of the dish differs. In Dargin khinkal, for example, the dough is rolled out in a thin layer, sprinkled with chopped walnuts, then rolled into a roll and cut into small pieces.
Kurze
Visually, kurze are somewhat reminiscent of manta rays. Meat (usually lamb) is most often used as a filling, but in addition to it, cottage cheese and potatoes are also placed in the dough. Modeling with a braid is very interesting, which at first glance may seem complicated, but in reality everything is very simple.
Miracle
Miracles need to be devoured while they are hot, piping hot. Although, most likely, they will not have time to cool down, since these thin and very tasty flatbreads with all kinds of fillings usually disappear from the table in a matter of minutes. Miracle, just like khinkal, has a certain “national identity”. For example, there is the Dargin, Avar miracle. By the way, it is the Avar miracle that is subtle, since the Dargin miracle is a full-fledged pie baked in the oven.
Natukh
People in Dagestan love sweets, but if previously, as a rule, they were prepared on holidays, in our time there is no need for a special occasion. Natukh is a sweet similar to Tatar chak-chak. But Dagestan natukh differs 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 digestible. Porridge is not necessarily prepared from fresh apricots; dried apricots or apricot juice can easily replace them.
Bahuh
This is the name of Avar flour halva. Halva is a dessert of Arabic origin made from sugar and nuts or seeds. It’s hard to imagine any holiday without bahukh. It is also customary to hand out hot booze at wakes.
Cognac
Dagestan cognac is known not only within the republic, but throughout the country. In general, cognac production 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 the test:
Kefir – 250 ml
Flour - 2.5 cups
Baking soda - 1 tsp.
Salt - 1 tsp.
For the sauce:
Sour cream – 300 g
Garlic - 2 cloves
Parsley - to taste
Salt - to taste
How to cook:
1. Pour water over the meat, 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 little by little add kefir. Leave the dough 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 place in the refrigerator for a while.
5. Roll out the dough into a thick flat cake (1 cm), cut into diamonds or squares approximately
3 x 4 cm.
6. Bring the broth back to a boil and cook the dough pieces for about 4 minutes.
7. Place the khinkal on a dish and immediately pierce it with a fork or toothpick so that the dough does not become hard and lose its fluffiness.
8. Serve the dish: khinkal, boiled meat, broth in bowls and sauce. All components of the dish must be separately.
Sukhta
Photo: Shutterstock.com
Ingredients:
Liver (lungs, heart, kidneys, liver) - 1 kg
Onion - 2 pcs.
Internal fat - 10 g.
Rice - 1 glass
Water - 1.5 cups
Salt - to taste
Pepper - to taste
Lamb guts - 5 meters
How to cook:
1. Clean the liver from blood and films, rinse, finely chop.
2. Chop the onion and fat very finely. Stir the minced meat, adding water, salt and pepper.
3. Clean 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 thread.
5. Pour cold water over the intestines and boil.
Kurze
Photo: Shutterstock.com
Ingredients:
Flour - 4.5 cups
Water - 1.5 cups
Salt, pepper - to taste
Egg - 3 pcs.
Minced beef – 500 g
Onions - 5 pcs.
Sour cream - to taste
How to cook:
1. Knead the dough: pour flour into a bowl and make a well in the center.
2. Break 2 eggs into the well, start kneading the dough, gradually adding water. Leave the dough for half an hour.
3. Roll out the layer and use a glass to make circles.
4. Finely chop the onion and add it to the minced meat. Add 1 egg, salt and pepper to taste there. Mix everything thoroughly.
5. Place minced meat on each circle.
6. Make a braided kurze.
7. Boil in boiling salted water for 10 minutes.
8. Serve with sour cream.
Miracle with greens
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, add some salt, wait until bubbles appear.
2. Add flour to the yeast and knead into a soft dough. Leave to rise for 1 hour.
3. Chop the greens coarsely, add eggs, mix.
4. Cut the dough into small pieces, roll out into thin round cakes.
5. Place 5-6 tbsp in the middle of the flatbread. l. fillings, smooth out. Pinch the dough towards the middle to form a ball.
6. Flatten the ball and carefully begin to roll it into a thin cake about 1 cm thick.
7. Place in a dry, heated frying pan, fry on both sides.
8. Place the miracle in a stack, greasing each one with butter.
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