Section: Kitchens of the Peoples of the Former USSR
Based on materials collected by I. Feldman and others.
35th section page
Dagestan cuisine
For each national cuisine applies a single recipe numbering.
The recipes are composed mainly for one serving.
Product weight is in grams.
Dagestan cuisine
Like the rest of the peoples of the North Caucasus, Dagestanis prefer mutton to all types of meat, less often beef. They prefer dishes from natural meat (mostly boiled or stewed with tomato, vinegar, garlic, and numerous herbs, spices, and spices). The food of Dagestanis is very spicy, even the first courses, which are richly flavored with pepper. Among the first courses, the most popular are those whose component is unleavened dough (burchak-shurpa, etc.).
Dagestanis love dough in various combinations, especially main dishes from dough with various fillings: miracle (with meat, curd, pumpkin, nettle, onion), kurze (with meat, greens, egg, etc.), hinkali (pieces of fresh dough, boiled with meat in different combinations and with different seasonings).
Milk and dairy products (katyk, ayran zhurt, etc.) serve as the main food (at the same time as a drink and seasoning).
As an independent dish (with butter, sour cream, etc.) and instead of bread all kinds of flat cakes are used, especially the famous Dagestan churek.
National sweets are very popular: halva made from flour, hemp, popcorn, walnuts with honey.
For dessert, most often consume fruit and tea.
Dagestan cuisine recipes
1. Burchak-shurpa
Beef is poured with cold water and over high heat brought to a boil, remove the foam, reduce heat, put the beans and boil with a low boil. When the meat and beans are soft, put the diced potatoes. 12–15 minutes before the end of the heat treatment, the noodles are placed, and in 10 minutes they add spices and pasted tomato puree. When serving, season with crushed garlic and sprinkle with herbs.
Wheat flour 30, egg 1/2 pcs., Water 10, beef 160, beans 55, potatoes 130, onions 15, tomato mashed potatoes 10, greens 2, margarine 10, salt.
2. Khaltama
Cornmeal is brewed with boiling salted water and kneaded dough. Oval shaped cakes (haltamu) 50–60 g are molded. Mutton is cooked and haltma is boiled in this broth. The broth is poured into cups, meat and haltam are served separately, and garlic dressing - in a saucepan.
Cornmeal 90, lamb 160, garlic 5, spices, salt.
3. Hinkal with garlic
Lamb is cooked with a whole piece of onion and salt, kneaded fresh unleavened dough, rolled into thin sausages, which are then cut into small pieces and, pressing down with fingers, give the products the shape of shells. Cook in boiling broth.
Hinkal is eaten with broth. Separately served boiled lamb and garlic, pounded with salt and diluted with sour milk.
Lamb 200, wheat flour 300, water 100–110, onions 70, sour milk 100–125, garlic 20, salt.
4. Sohta
Boiled lamb liver is minced. Add finely chopped and fried onions, boiled dried apricots. Mix well. This stuffing is filled with carefully processed and washed mutton guts, the ends of which are tied with thread.
Cook in boiling water.
Lamb liver 200, onion 70, dried apricots (or raisins) 50, ghee 50, pepper, salt.
5. Miracle with cottage cheese
Curd mass is prepared as follows: eggs are put in cottage cheese, finely chopped onions and salt, fried in ghee, are mixed well. From sifted wheat flour, water and salt knead fresh dough. Roll out cakes. In the middle of each put curd mass, close it with the second cake and connect the edges. Put on a greased frying pan and bake in the oven. Miracle smeared with butter or sour cream.
Dagestan is the oldest cradle of many Caucasian peoples and nationalities, unique in its composition, a multinational republic, which has dozens of ethnic groups that consolidate around its kindred and linguistic, but independent large six nations: Avars, Kumyks, Dargins, Laks, Lezgins, Tats .
The cuisine of each of these peoples is somewhat similar, but it is also original, it contains the thousand-year traditions of the departed ancestral peoples of the indigenous population of Dagestan. In recent times, the menu of the majority of the poor mountaineers has been scarce. Vegetable and dairy products prevailed from which they were prepared lean soups, porridge, barley bread, dairy products, which are complemented by wild edible plants. Vegetables were almost unknown, meat appeared on the tables on special occasions.
Modern Dagestan cuisine is unambiguously impossible to characterize. Many dishes that were not previously consumed at all or were prepared only on the days of celebrations are now included in the everyday menu of each family.
Dishes found in every single region of Dagestan carry a special flavor. For example, in each national region they cook khinkal, which is served as a first or second course, but you can always determine what its origin is. Common dishes are "Kurze", "miracle", which is prepared from various herbs, cottage cheese, vegetables, eggs, and gourmets who understand the meaning of Dagestan cuisine will never be mistaken what nationality the chef prepared this dish. There are many such examples.
Avara khinkal.
Dough: 1 bottle of kefir, 2 eggs, some salt and quick soda. Flour - to obtain a soft dough as a cake.
Bouillon: cooked until the meat is ready from the baranine (in the absence of such, you can use beef or chicken, in no case use pork).
Priprava: 2-3 onion heads in vegetable or animal oil, add tomato paste or tomato puree (ideally, tomatoes, brought to the consistency of tomato paste), mix with water and boil for 1 minute, add to taste with salt, a little black pepper, and greens. After cooking, add crushed garlic to taste (the amount of cloves depends on your taste).
Prepare the dough, let it stand for 20-30 minutes under a dry towel.
Roll the dough into a thick sausage, cut into pieces 5-6 cm long and 1 cm thick, stick each piece with a fork from two sides. The resulting cakes to throw in boiling, pre-salted broth. Boil until all the cakes are completely up. Serve in large bowls with slices of meat (portions), 6-7 lozenges per bowl. Pour over the top with broth and pour over the soup to taste.
Hinkal with garlic
Lamb-1.2 kg, flour - 10.5 cups, water - 2.75 cups, onion - 6 pcs., Sour milk - 3 cups, garlic - 120 g, salt.
Boil the meat with a piece of onion and salt. Knead steep unleavened dough, roll it into thin sausages, cut into small pieces and press down with a finger to shape the shells. Boil them in boiling meat broth. Serve with broth. Separately serve boiled lamb with garlic, pounded with salt and diluted sour milk.
Hinkal Tasabarda
Flour - 4 stacks., Egg - 1 pc., Water - 1.5 stacks., Meat - 700-800g, salt, pepper to taste, tomato paste., Garlic - 1 head
Boil the meat, it is desirable that the broth remains transparent after cooking. Prepare the dough, roll out, cut into small squares and throw in the ready broth to cook until done. Fry the tomato paste. Squeeze the garlic through the garlic press with the tomato. All mix and eat.
Chicken Mutton Soup
Lamb 100 g, lamb kidney - 50 g, heart - 50 g, light - 30 g, tomato puree - 20 g, onion - 1 pc., Churek 200 g, spices - to taste, cilantro.
Mutton, kidney, heart, light boil, then finely chopped. Salt, spices, tomato puree are added to the cooking broth. Churek crushed onions chopped. Meat, churek, onions combine, pour broth and bring to readiness.
Serve hot by adding herbs.
Chuchu
Egg-vegetable dish of Iranian origin. It is known in Azerbaijan, adjacent areas of Dagestan.
According to the composition, it is very primitive: fresh, chopped greens of young spring plants, mostly spicy (and in Central Asia also young alfalfa) - cress, green onions, garlic, spinach, sorrel, mint, quinoa, leek, parsley, dill, etc. ., quickly for a couple of minutes, roasted in a cauldron in oil or in fat tail and filled with an equal volume of beaten eggs. The basis of the chuchu is an ancient ritual sacrificial dish in honor of the onset of spring, the revival of nature (hence the eggs and young greens).
Shashlik in Dagestan
900 g of mutton, 20 g of green onions and other greens, 100 g of onions, 40 ml of vinegar, 40 ml. Cognac, 200 g tomatoes or cucumbers for a side dish, salt and pepper to taste.
Cut the lamb into cubes with a bone of 40 g. Largely chopped onion and greens mixed with meat, salt and pepper, put in enameled dishes and soak in the cold for 5-6 hours. Shake off the greens and onions, strung the meat on skewers and fry over hot coals 3 min; then remove, pour brandy and again put on the grill. When the liquid from the meat drips onto the coal, the fire flashes and a crust forms on the meat, and the juice remains inside.
Fry over coal for 15 minutes, periodically turning the skewers. Skewers served on skewers, watering wine sauce. Separately on a platter serves pickled onions, fresh tomatoes and cucumbers.
Fried goat roast (whole) on a spit
To scorch a kid of a kid, wash and sprinkle with salt. Peel (liver, heart, lungs) clean, wash, cut into small pieces and mix with chopped dairy cheese, grated walnuts, garlic, crushed with salt, herbs (mainly mint and savory). The resulting mass is stuffed goat. Put the carcass on a skewer and fry over hot coals. Semifinished meat to coat with adjika, slightly diluted pomegranate juice or black wine, much less often - vinegar. Before serving, remove the mince, put the fried carcass on the dish and garnish with minced meat. Separately serve hot sauce.
In the same way, you can roast lamb carcass on a spit.
Khaltama
Cornmeal - 3.5 cups, lamb - kg, garlic - 30 g, spices, salt
Brew flour with salted water and knead the dough. Shape oval cakes from it (haltama). Boil the meat in the broth and put the cakes. When they are ready, pour the broth into cups. Meat and haltam submit separately, garlic dressing - in the sauce-pan.
Dumplings with nettles
Knead the dough, as usual for dumplings. Let it lie down for 30 - 40 minutes, then roll it into a 1.5 - 2 mm thick layer. 150 g finely chopped leaves of young nettle and 50 g of chopped onion mix and fry in 1 - 2 tablespoons of oil. Form the dumplings and boil them in boiling salted water. Serve with butter or sour cream.
Durma
Lamb - 200g, rice - 1/4 tbsp, onion - 2 heads, pepper, salt.
Turn the lamb through a meat grinder or chop, add the washed rice, onions, pepper, salt, top up 2st. spoons of water. Finely chop the dill and parsley and mix with minced meat. Wrap stuffing in horse sorrel leaves and simmer in a small amount of broth.
IDEAS AND ADVICE
Dishes of the season: Dagestan cuisine from ethnocafe "Int"
3832 | September 14, 2016
We promised that with the onset of each season we will share with you delicious recipes from local products, and the chefs of the best institutions in Makhachkala will help us in this. This time we decided to turn to the Dagestan kitchen.
The editors of Pavilion together with the ethnocafe “Int” prepared seven recipes, including the main dishes, a dessert made from sand halvah, and the healthy drink “Buza”. Read, try to cook and share your impressions!
“Dagestan cuisine is one of the most diverse and tasty in the world. For 8 years of work we had the good fortune to make sure that everyone likes her. To Dagestanis, our food reminds us of our grandmothers and our native village. And how many accolades we received from guests from different parts of our country and the world! Everyone is interested to try exactly the local cuisine and thus plunge into the atmosphere of mountain Dagestan. And it inspires us for further work, ”said our editorial board, the chef of the ethno cafe“ Int ”Saidat Kurbanova.
Seven Grain Soup
Ingredients:
Black Peas - 1 kg
Green peas (Lak) - 1 kg
Beans - 0.5 kg
Nukhut Dagestan - 0.5 kg
Wheat - 0.5 kg
Oat - 0.5 kg
Rye - 0.5 kg
Corn - 0.5 kg
Cooking:
Everything is cooked separately, because the cooking time of each ingredient is different. Beans need to soak in advance and at the same time in another pot to cook dried meat (you can and fresh). In the old days, they mostly cooked dried tongue, and soup was prepared in the same broth. Nowadays they prefer to cook a dish on the broth of fresh meat. After all the products are cooked, you need to mix them in a common saucepan and add spices: salt, pepper, cumin, barberry and cook until full readiness about 30 minutes. Ingredients, so to speak, must "get married."
Another group of seasonal dishes is green dishes. From early spring to late autumn in Dagestan, wild greens were actively used in Dagestan: nettle, halta, horse sorrel, shepherd, ramson, forest onions, and much more. Over time, garden greens were also added: borage leaves, spinach, green onions. Previously, the greens were very well dried for the winter, soaked in hot water or milk and made a miracle from it, cakes until the next spring. Wild greens nourished even our ancestors in difficult war years. In the ethno-cafe “Int” they also prepare different types of pies, wonders, kurze, khinkal, combine greens with cottage cheese and potatoes.
Pie with greens
Dough:
Flour - 500 gr
A pinch of salt
Yeast - Pinch
Filling:
Greens (various) - 0.5 kg
Onions - 1 pc.
Butter - 50 gr.
Vegetable oil - 2 spoons
Egg - 1 pc.
Cottage cheese approached - 80 gr.
Milk - 2 spoons
Salt, pepper to taste
Cooking method:
For a start, roll out the lower circle (380 gr.) Of medium thickness from dough, fill it with filling (700 gr.). After we roll out the upper circle (150 gr.) A little less than the average, we form a pie with a circular pigtail, grease with an egg and make small holes. Leave for 10 minutes and send in the oven for about 30 minutes. For the miracle dough is better to do stronger, softer for pies.
A miracle with greens
There are two ways to cook such a miracle - in the oven and in the pan. Here, too, there are many subtleties that a good housewife should know.
In order to miracle cook in the oven,take the dough at the rate of 280 gr., filling 450 gr. Roll out the oval elongated shape of medium thickness. Mentally divide it into two parts and place the filling on one half, and close the other and press the edges with your fingers. We cut the excess and send in a preheated oven 220 degrees for 10-15 minutes. Ready miracle smear butter and sprinkle with oat flour.
The way to make a miracle in the pan: dough 200 gr., filling 300 gr. Here, too, roll out the dough, but very thin, giving it an oval elongated shape. We also form a miracle and press the edges with our fingers. Miracle browned on low heat for about 7 minutes. Ready miracle smear oil and sprinkle with oat flour.
Kurze with green "Bags"
Filling:
Greens (various) - 0.5 kg
Egg - 5 pcs.
Milk - 5 tbsp. spoons
Onion - 1 pc.
Butter - 100 gr.
Vegetable oil - 2 tbsp. spoons
Salt, pepper to taste
Dough:
Flour - 300 gr.
Egg - 1 pc.
A pinch of salt
Vegetable oil - 2 tsp
Water is taken from the calculation of how much flour will take.
Cooking dough medium hard
Cooking method:
The filling should be slightly thin. Put the pan on fire with a little salted water. While the water boils, prepare the dough and remove it to the side for 30 minutes. After roll out 2-3 mm thick. Cut into circles with a special shape and with two hands shape the bag. We take in one hand the finished bag, and with the other hand we pour and fill it with the filling. Quickly press the open edge of the Kurze and immediately immerse in boiling water. Keep Kurze in boiling water for a long time can not be, after about 3 minutes, take out back. Ready hot kurze smear with butter and serve to the table. Enjoy your meal!
Drink "Buza"
"Buza" - an old low-alcohol thick and sweet drink. “Dukra x | an” (in Laksky), “Ch | ai”, “Anndako” (in Avar), “Gyarush” (in Dargin). Served as a sign of special respect for guests. In the old days, no solemn event took place without it. No wonder it is called rejuvenating or "drink of long-livers". It turns out that our ancestors understood that the sprouted wheat is very useful, and the flour from the sprouted wheat is part of the buza. You can write a lot about buz, but it's better to try once.
Cooking method:
Wholemeal flour
Malt (flour from sprouted wheat)
Oat flour (wheat)
Clear mountain water
Despite the apparent lightness and a small amount of ingredients, it is rather difficult to prepare buza. Need skills and experience. The preparation of the drink takes at least a week. Twice the products have to ferment, for some time it is necessary to leave it alone, pass through a sieve and finally leave for a day to ripen.
Corn Khinkal
Dough:
Corn flour - 500 gr.
Wheat flour - 500 gr.
Egg - 1 pc.
Vegetable oil - 2 tbsp. spoons
Butter - 50 gr.
Salt to taste and a pinch of soda
Kefir - 0.5 liters
The dough should be soft
Fillings:
Finely chopped greens
Butter
Grated cheese
Finely chopped dried meat
Cooking method:
We put on a pot with salted water. While the water boils, sculpt the hinkal. Divide the dough with your hands into small equal pieces. Next, roll the balls between the hands, the dough should turn out a little soft and resist to the modeling. We press the finished ball with our fingers and form into a flat circle with a diameter of 5 cm. We put a portion of the filling on a circle and carefully assemble the edges of the dough into a pigtail, with our hands attach a beautiful shape to the hinkalu. In order not to confuse the fillings, you can make different forms - round, elongated. Mantovarku first need to grease with oil, put in it a ready-made khinkal and cook for 30 minutes. Serve with fresh meat and boiled potatoes, as well as sauce from fresh tomatoes with garlic and thick sour cream.
Another seasonal dish of Dagestan is flour halva, it is always relevant, and now especially since autumn is the season of weddings, and a wedding in Dagestan without flour halvah has never passed. As all ingenious is simple, the halva recipe is very simple, but quite laborious.
Flour halva
Ingredients:
Butter - 500 gr.
Wheat flour - 800 gr.
Sugar powder - 500 gr.
Preparing for half an hour on low heat with constant stirring. Add flour gradually, in portions. It turns out very tasty halva that melts in your mouth.
Enjoy your meal!
Before we consider the features of the Dagestan cuisine, it is necessary to imagine what Dagestan is. It is the most multi-ethnic republic in the Russian Federation. There is no such nationality as Dagestanis. The Republic of Dagestan is considered to be more than a hundred ethnic groups as their home. Each of them has its own culinary preferences. National dishes of the Dagestan cuisine are characterized by diversity. In each area they are cooked with some special features. It is definitely impossible to say which dish is the best. Each of them is attractive in its own way.
Dagestan cuisine is rooted in a distant past, carefully preserving the traditions of past generations. Only local products are used: meat, flour, cheese, cottage cheese, greens, vegetables. Dagestanis love tomatoes, beans, onions, garlic, dried apricots. In the recipes of some dishes you can find wild-growing ingredients: nettle, quinoa, mint, etc. Despite the many differences inherent in the regions of the republic, the richness of the Dagestan cuisine is characterized by some common features:
- Preferred meat - lamb, and fresh. Sometimes Dagestanis spoil themselves with beef. Pork almost never occurs. A lot of dishes that use offal: liver, scar, heart and others. Skilled Dagestan cooks are also capable of making amazing dishes from such seemingly not very valuable raw materials.
- Culinary products are very peculiar, but not complicated in their preparation. Refined, expensive and inaccessible raw materials are usually not used. All ingredients are local. Most dishes are able to do in any home in Dagestan.
- National dishes of Dagestan cuisine are often very spicy. Everywhere put a lot of pepper, both for the first and for the second course.
- In addition to pepper, Dagestanis use a rich set of various spices and spices: cilantro, bay leaf, cumin, garlic and others. Dagestani chefs in the arsenal always have a set of interesting national seasonings. Meat dishes, for example, hinkal, be sure to fill with sour cream with garlic or tomato sauce with roasted grated cumin and black pepper.
- Very popular dishes with dough. For example, burchak-shurpa - the first dish of beans, potatoes and fresh homemade noodles. Instead of bread, all kinds of flat cakes are prepared, including the famous Dagestan churek. Many dishes from dough with various fillings of pumpkin, lamb, eggs, herbs, onions and a variety of herbs. Use wheat, rye and cornmeal.
The popularity of lamb dough is associated with the traditions and peculiarities of the life of the peoples of Dagestan. Thus, sheep breeding has always been widespread in this region. The shepherds took nutritious food with them, so national recipes contain a lot of dough and meat. And many culinary products can be taken with you. National dishes of Dagestan cuisine, as a rule, are very nutritious.
The visiting card of the Dagestan cuisine is khinkal. It's like dumplings in Ukraine, plov in Uzbekistan and dolma in Azerbaijan. It is impossible to say for sure whether this is the first dish or the second. Khinkal is cooked in all regions of Dagestan. True, there are some differences. For example, Kumyk and Lak khinkal are made from unleavened dough, and Avar - from dough based on sour milk. By its design, the Khinkal resembles dumplings. Stuffing made of lamb or cheese. Hinkal can be served separately or with lamb broth. In Dagestan, it is believed that if a girl wants to get married successfully, she simply must be able to cook this dish deliciously!
Another dish resembling dumplings is kurze. Only they make out in the form of a drop and be sure to pinch the pigtail. And the filling here is more savory and diverse: meat, vegetables, cottage cheese, eggs, potatoes, cheese, onions, plus, of course, various herbs. Moreover, these components can be in various combinations.
Miracle - the most popular dish - is a simple pie, which is prepared in any house in Dagestan. The filling is spread in the center of the cake and closed with another cake. The edges are folded, a hole is cut out in the center and baked in the oven. In some villages, a miracle is still being done in traditional open stoves. The taste of such a miracle is incomparable with the version from the modern oven.
Sohta is a boiled sausage stuffed with minced lamb liver, fried onions and boiled dried apricots.
Khaltama - Dagestan dumplings. Cook the dough out corn flour, form from it small ovals and boil in mutton broth. Traditionally, the dumplings themselves are served in separate plates, and the broth and meat are served separately. The dish is seasoned with garlic dressing or fermented milk sauce.
Kaurma - a dish of scars. They are first boiled, then finely cut, fried together with pieces of the heart, liver and onions.
Love in Dagestan and sweets. Flour halva, nut halvah, sweet popcorn, baklava, chak-chak, urbech, walnuts with natural honey are very popular and interesting.
All these dishes are easy to prepare.
For example, flour halva is a traditional sweetness for the holiday of Uraza Bayram. Cook it in a pan. To do this, melt the butter on it, pour in the flour and mix thoroughly until a crumbly mass of yellow color is obtained. Then add honey, a little more disturb. Finished halvah spread on a plate, level the surface, cool, cut into slices, decorated with nuts. They eat with tea.
One of the most interesting sweet dishes is Urbech - a thick dark brown mass obtained by milling hemp or flax seeds. The grinded oily mass is mixed with honey and melted butter. It turns out tasty and nutritious delicacy, which is used in traditional medicine.
Dagestanis are very hospitable people. Each mountaineer considers it an honor to adequately receive a guest at any time of the day or night. The guest is served the best food. One of the ancient traditions of Dagestan is that the hostess, before lunch or dinner, always leaves a portion of food in case the guest unexpectedly comes. Guest in the house - happiness in the house, so say Dagestanis. And the constant attribute of hospitality of this sunny country, of course, is national dishes Dagestan cuisine.
Great mix of animals and herbal productsdelicious taste of dishes and easy cooking - that's what distinguishes Dagestan cuisine. The most popular types of meat are beef, lamb and veal, and the heart, lungs, liver, rumen and intestines are also widely used. Maize and wheat flour dishes such as “hinkal” are very popular.
Each nationality living in this republic has its own recipe and method of presentation. This traditional dish can be offered as a first or second course. No less popular and tasty in all Kurzian nationalities are large dumplings, and a miracle is pies with various fillings.
In addition to meat, legumes, various herbs, spices and greens are widely used. At any time of the day the table is always served. green salad. Dagestan dishes have a distinctive feature: spicy taste and variety of spices: cumin, garlic, bell pepper, spicy greens - all this gives the products a savory taste and an unusual aroma that whets the appetite.
Dagestan cuisine is also rich in sweets and drinks. In the first place is halva, parvarda, popcorn, nuts and dried fruits with honey and chocolate. Eastern sweets are loved all over the world, they are served for dessert with different
Dagestan cuisine: recipes.
Hinkal
This dish is served for all holidays. Dagestanis treat their guests with sincere warmth and joy. Hinkal is not accepted to eat alone, it certainly needs to eat the whole family. Also, the dish is prepared in honor of the arrival of a dear guest, and it does not matter what time of the day he arrived, because the hospitality of this people is in the blood.
For its preparation will require beef or lamb. It is boiled in large portions in large quantities of water along with spices. You can put carrot pieces and onions in the broth. To make it transparent, it is boiled over low heat. At this time, knead the dough. You can use kefir, yogurt or whey for it, add salt and soda there. The recipe itself is similar to the preparation of cakes, the only thing for a khinkal is that the dough should have a thicker consistency. Give a little rise to the test, so that it becomes homogeneous.
There are several options for rolling: a thick tow or a layer of 1.5 cm. Next, cut the dough into small triangles and boil in the broth. This should be done under the lid, until the foam rises three times. It is easy to determine the readiness of the khinka - ready-made donuts increase several times. We take them out and do a piercing through to get the steam out.
Khinkal can be served with sour cream, kefir with greens and garlic or tomato paste. Very often, a special sauce is prepared for this dish: tomato paste or pureed tomatoes without skin are fried with garlic, onion, pepper and greens. As you know, the Dagestan kitchen is mostly heavy for the stomach and the hinkal is no exception. For better digestion, drink yogurt, kefir or broth (non-fat).
Kurze.
This dish is made of herbs with meat and onions, pumpkin and eggs. Outwardly, it resembles pouches or a sea shell - on one side is rounded, on the other a tail, and on the third a pigtail.
Depending on the filling dough is made. If it is meat, then the dough is made from flour, water, eggs. If vegetable, then the eggs do not lay. Fillings can be very diverse and even liquid. Already formed Kurze thrown into boiled water. Served with sour cream and greens.
A miracle
Miracle is unleavened pies with different fillings. They resemble fried tortillas, and the cooking process itself is almost identical. As mentioned above, each nation has its own recipe.
Dargians do yeast doughput potato or meat stuffing and baked in the form of a pie. Lezgins are also prepared. Spread is a dish with mashed potatoes and cottage cheese. More useful to a miracle with cottage cheese and greens. No less tasty is obtained with pumpkin and other vegetables. Flapjacks are fried in a pan without butter or baked in the oven.
Dagestan cuisine is so extensive that even a hundred pages will not be enough to describe all of its wonderful recipes.