Chudu
Chudu are traditional pies of the peoples of Dagestan, which differ noticeably from region to region. They can be thin or more fluffy, round or semicircular, with meat, cottage cheese, pumpkin, potato, or greens. In spring, young wild greens, including nettle, often go into the filling. Thin chudu are usually baked on a dry pan, then greased with butter and stacked so they become softer.
Chudu is a national dish of the peoples of the Republic of Dagestan and neighboring Caucasian republics, so it can definitely be called pan—Caucasian. А closed pie made of thin dough with a variety of fillings is traditionally prepared for the holidays as a symbolic sign of respect for the guests.
Dough may be made with yeast or without, while the filling is always chosen according to taste and season. For example, in spring chudu are commonly cooked with lots of fresh young greens and herbs, in summer — with new potatoes and fresh cheese, with seasonal vegetables like pumpkin in autumn and with meat in winter. Chudu is fried in a dry frying pan without adding oil. Only after removing chudu from the fire are they greased with large amounts of butter on both sides. Like pancakes, chudu are stacked to keep them warm and soft and cut into triangles like a pizza.
cooking
time
105 min
difficulty
level
Medium
key
ingredients
6-7
Recipe
1.
Cooking
Sift the flour into a bowl, add the salt and baking soda. Gradually pour in the mixture of sour cream and kefir, stirring constantly. The dough should not be too stiff.
2.
Cover it with a towel and leave it for 30 minutes.
3.
Grate the pumpkin on a coarse grater. Chop the nuts.
4.
Finely chop the onion and sauté in a mixture of vegetable oil and butter for 5 minutes. Add the pumpkin and nuts and simmer for 10 minutes. Remove from heat and season with sugar, hot pepper, and salt. Let it cool.
5.
Divide the dough into 20 pieces and roll each piece into an oval-shaped flatbread that is thin enough but not transparent. Place a dry, heavy-bottomed frying pan over medium heat.
6.
Spread a thin layer of filling on one half of each dough disc, cover with the other half, press down firmly, and trim the edges.
7.
Fry the chudu in a dry, heated pan. When one side is browned (after about 2-3 minutes), flip it over and fry the other side.
8.
Place chudu on a tray and brush with butter on both sides. Cover them with a large bowl to keep them warm.
9.
Serving
They are served as they are - hot, cut into triangles.
