Peel and wash the potatoes. Then you need to chop it into rings, this should be done as thinly as possible. If you have a special grater or food processor, this will greatly simplify the cutting process and make it faster.
Salt and pepper the potatoes to taste and add raw minced meat to it. Beef is suitable for this dish, but you can use pork, chicken or lamb. Peel the onions, chop finely and also add to the potatoes with minced meat.
Add herbs and spices. You can use any seasonings you like.
Knead yeast dough from flour, yeast salt and warm water. Place it in a bowl and close the lid or cover with a towel. After the dough has risen in a warm place, punch it down and divide it into a couple of parts so that one is twice the size of the other.
Roll out the larger piece as thinly as possible into a layer, dusting it with flour.
Place the pre-prepared filling on the rolled out dough and distribute the meat and potatoes evenly over it. Leave a couple of centimeters on the sides so that you can pinch the dough.
Now roll out a smaller piece of dough and cover the meat and potatoes with it. Pinch the edges so that you get a pigtail, then the cake will not fall apart during cooking. Punch a hole in the center to allow steam to escape. Coat the product with egg yolk, which will give a golden brown crust. Bake the miracle at two hundred and twenty degrees in the oven for about twenty minutes. Place the finished dish in a plastic bag for five minutes, then it will be even softer and juicier.
Secrets of Dagestan cuisine from the chef of a national restaurant especially for readers of MTRK "Mir"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
A dish of Dagestan cuisine is Chudu pie. Like other dishes of national cuisine, this pastry has a fairly simple recipe, is easy to prepare, but at the same time, it is healthy and tasty.
Dagestan pie is baked with a wide variety of fillings. These are very thin, light pies that look like flatbreads.
The versatility of pies lies in the fact that they can be prepared all year round, using various fillings according to the season. In spring, young greens are used for filling. In the summer they make pies with various fruits, young cheese, and cottage cheese. In the fall, they traditionally bake pumpkin pies, but in the winter they prefer to bake hearty versions of the miracle with potatoes and meat.
Interesting fact: Other mountain peoples also prepare 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 the pie on a regular stove. Pies are baked in a frying pan or in the oven.
The traditional version of the miracle dough is prepared without yeast. Modern housewives often use ready-made puff pastry for baking Dagestan pies. Such pastries do not pretend to be authentic, but they turn out very tasty.
The pie called Darginsky miracle stands apart. Unlike other pie options, 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
The Dargins are one of the largest nationalities of Dagestan; their traditional baked goods are known in our country as Dargin miracles. The dough for these pies can be prepared unleavened, but it is better to make the dough with yeast.
- 1 kg of flour (in practice it takes a little more, since flour is required for rolling);
- 0.5 liters of warm milk;
- 200 gr. butter;
- 25-30 fresh yeast, they can be replaced with a packet of dry yeast (11 g);
- 1 teaspoon sugar;
- 1 teaspoon 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; to do this, mix crushed yeast (or dry yeast) and sugar in a glass of warm milk. Leave for fifteen to twenty minutes for the yeast to “wake up”. The appearance of lush foam on the surface indicates the readiness of the yeast.
Pour this mixture into a mixing bowl, add the rest of the milk, salt, and melted butter. Then we begin to add flour, actively kneading. Leave the dough in a warm place for one hour to rise. Then place the risen dough on 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 taken out from there when you are ready to bake pies again.
We will make a pie with meat and potatoes. Peel the potatoes and cut into thin slices. We also cut the meat into thin small pieces.
Advice! To thinly slice meat, it is recommended to first freeze it in the freezer.
To prepare this pie, use lamb or beef. The meat should be quite fatty, or finely chopped fat tail fat should be added to the filling. If fat is contraindicated, the filling is prepared without adding fat, but broth is added during the cooking process. Chop the onion into small pieces and mix with meat and potatoes. Salt the filling to taste, season with pepper, you can add herbs and chopped walnuts.
Roll out the dough into two large circles. Transfer one circle to a baking sheet (the surface of the baking sheet should be greased with oil). Place the prepared filling on the dough. In the second layer, make a small hole in the center and cover the filling with it. We pinch the edges well with a rope. The surface can be greased with yolk or milk ground with a spoon 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, remove the baked goods and pour half a glass of meat broth inside through the hole on top. Thanks to this, the potatoes will become soft and soaked in meat juice.
Chudu pie on kefir with cottage cheese
We will prepare thin miracles from kefir dough, and prepare the filling with cottage cheese and herbs.
- 300 ml 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 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 adding flour, actively mixing the mass. When the mass becomes thick enough, transfer it to a board that has been generously sprinkled with flour and knead with your hands. Cover the balled dough with an inverted bowl and let it “rest” for about half an hour. This is necessary for the gluten to swell and the dough to acquire the required degree of elasticity.
Read also: Jellied pie with potatoes - 18 hearty baking recipes
Grind the cottage cheese with the addition of salt, crushed garlic and finely chopped herbs. If the mass turns out to be too thick, it can be diluted a little with kefir or sour cream.
The prepared dough can be used to make about 15 thin pies. Divide the dough into pieces. Take a piece of dough into a flatbread with a diameter of about 8 cm. Place two teaspoons of filling in the center, lift the edges of the flatbread and pinch the edges. Turn the product over and roll out the cake to a thickness of approximately half a centimeter. Place the prepared flatbread in a dry large-diameter frying pan, frying for several minutes on each side. Place the finished flatbread on a plate and grease each one with butter.
We prepare the rest of the pies in the same way, stacking them like pancakes. The miracle is best served hot.
Miracle with the addition of chicken in the oven
Another version of miracle pie is prepared with chicken; it needs to be baked in the oven.
Dough:
- 500 gr. flour;
- 2 eggs;
- 300 ml of serum;
- 1 teaspoon salt;
- 0.5 teaspoon of soda;
- sesame seeds for sprinkling (optional).
Filling:
- 500 gr. chicken fillet;
- 200 gr. onions;
- 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, add salt and pepper. You can add other spices to taste.
Prepare the dough like this: First, sift the flour into a deep bowl, add salt and soda, and mix. Make indentations in the pile of flour. Beat the eggs separately, mix them with the whey, pour this liquid into the flour and knead. First we knead with a spoon, then we knead with our 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.
Divide the dough into pieces weighing 100 grams. Roll out each piece to a thickness of about one millimeter. Spread a thin layer of filling on one half of the flatbread and place 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 rope.
Place the finished pie on a baking sheet, grease its surface with yolk and sprinkle with sesame seeds, and pierce the surface with a fork three or four times. Cook at two hundred degrees for fifteen to twenty minutes
Dagestan dish “chudu”
The cuisine of the peoples of Dagestan is fraught with an amazing feature - with a minimum set of ingredients and a fairly simple recipe, it allows you to prepare a large number of dishes, each of which will have a unique taste that is different from the others. Dagestan dishes are a colorful gastronomic mosaic with many unusual details.
The harsh conditions of mountain life and the need for long and difficult work in the fresh air could not but influence the recipe for cooking. Dagestan cuisine is very nutritious, easy to prepare, but at the same time healthy.
A striking example of the variety of variations collected in one dish is the Dagestan dish “Chudu”. This is a fragrant, thin closed pie that can be prepared with a wide variety of fillings. True, the Avars call this dish “chudu”; other Dagestan peoples have their own names, for example, the Laks call it “kachi”.
The uniqueness and versatility of these pies is that they can be prepared all year round, using the so-called seasonal fillings:
In the spring, Dagestanis prepare them with an incredible amount of young greens of different types. This can be a miracle with nettles, green onions, halta (halta is one of the types of young grass) or beet tops.
In summer, the filling is supplemented with fresh vegetables, new potatoes, soft cheese or cottage cheese;
In the fall, the pumpkin miracle comes into its own. It is worth noting that this species is the pearl of Dagestan cuisine. The Dagestanis themselves love it and everyone who has had the chance to try it at least once.
In winter, when food should be as dense and warming as possible, miracles are most often prepared with meat. It can be fresh or dried lamb or beef.
Miracle with chicken is prepared extremely rarely. Although, Lezgins have an amazing variety of holiday pie, which is filled with millet porridge with chicken.
There are also varieties of miracle stuffed with chicken and nuts, chicken and beans. These variations are very similar to Georgian cuisine, where chicken, beans and nuts are found in many dishes. And since chudu is also prepared in Ingushetia, Chechnya, and Kabardino-Balkaria, it can safely be called the Caucasian chudu dish.
In general, many types of miracles have a certain “national identity”. For example, “Dargin miracle”. Judging by the name, the idea for the recipe probably came to the Dargins. “Darginsky miracle” is a very popular, favorite dish in Dagestan. It differs from ordinary miracles in that it is not made into a thin, but a full-fledged, tall, closed pie, and is baked in the oven, and not fried in a frying pan, like the others. Dargins love to add walnuts to any miracle filling.
But at festive events it is customary to serve the Avar miracle - Botishchal. These are thin flatbreads stuffed with potatoes and cheese. The unusual thing about the boot is that the cheese added to the filling must stretch well when melted. The result is the most delicate, thin cakes that simply melt in your mouth.
The most delicious are miracles cooked in ancient wood-burning ovens. Unfortunately, you can no longer find them in the city. And in villages these stoves have been preserved and are successfully used by many housewives.
The dough used for preparation is unleavened, yeast-free, with the exception of the Dargin miracle, for which the dough must be either kefir or yeast. Fry the miracle in a dry frying pan without adding oil. In order for the finished miracle to become soft, immediately after baking it is coated with melted butter. You can, of course, use butter or sour cream for this purpose, but the taste will be slightly different.
For any miracle dish, the dough recipe will, in principle, look the same, but the filling recipes will differ. The exception, as already mentioned, will only apply to the dough recipe for the Darginsky miracle.
Dargin miracles
To prepare the kefir dough you will need:
kefir -0.5 liters;
soda - 1 teaspoon;
salt 1.5 teaspoons;
flour - 1 kg (this is approximately 5 glasses of 200 g each).
All ingredients are mixed, the dough is left to rest for 10 minutes, and you can start baking.
Yeast dough for Dargin miracles
flour - 1 kg (a little more flour will be needed when rolling);
warm milk - 0.5 liters;
butter - 200-205g;
a packet of yeast (25 g);
sugar - 1 teaspoon;
salt - 0.5 tsp. spoons;
soda - 1/3 tsp. spoons.
The dough is kneaded, covered with a napkin and placed in a cool place (or in the refrigerator) for half an hour. Then you can start rolling out. You shouldn’t get too carried away with adding flour, as the dough should be soft.
The filling for the Dargin miracle is prepared from potatoes, cut into thin slices and thinly sliced pieces of lamb or beef (not minced meat). Quite often, Dargin pies are prepared with dried meat, but this option is not for everyone. To make the miracle juicy, it’s a good idea to add a little fat to the meat. In Dagestan, fat tail fat is often added.
If fatty meat is contraindicated for some reason, then about half a glass of any broth is poured into the small hole in the upper part. During the baking process, the potatoes absorb the broth and become soft and juicy.
The dough is rolled out into two circles. The filling is laid out on the first one, then it is covered with the second circle, and the edges are pinched into a neat braid. The pie is baked in the oven for about an hour. To get a beautiful and golden brown crust, the top of the pie can be brushed with egg.
Classic thin miracle
Preparation of the dough for thin miracles is as follows:
500 gr. flour mixed with a glass of water, added to taste;
a dense soft dough is kneaded;
The dough is covered with a towel and left to rest for 15 minutes.
Next, the dough is divided into small pieces, each of which is rolled out into a very thin circle. The filling is laid out on one half of the circle, the filling is closed with the other half and neatly but tightly sealed. The pinching process can be simplified if you cut off the edge of the miracle with a figured roller knife. It will hold the edges together and give the product a beautiful shape.
The miracle is fried in a dry frying pan, alternately on each side, until golden brown. The finished product is lubricated with oil.
Fillings for thin miracle
Meat. Minced lamb or beef is mixed with onions minced through a meat grinder. Salt, pepper or other spices are added to taste.
Green stuffing. Finely chopped greens are mixed with cottage cheese or soft cheese. If desired, you can add a little sour cream or kefir, so the filling will be more juicy. Add salt and, if desired, pepper.
Potato and cheese filling for Botischal. The potatoes are boiled and mashed into a nice, homogeneous puree. Grated cheese is added to it. It can be young cheese or Ossetian cheese. If the cheese is salty, then there is no need to add salt to the filling. The ratio of cheese and potatoes is selected individually, according to your preferences. The secret of this filling is that you must add a small amount of quicklime soda, literally at the tip of a teaspoon. It is this trick that will make the cheese more viscous.
Pumpkin filling. The pumpkin is grated on a fine grater, mixed with finely chopped walnuts, as well as lightly fried onions. Salt, pepper, and spices are added to taste, but nutmeg is especially good here.
Miracle is a dish with a long history. Those who have tried it once will definitely want to continue to discover all its variations.
Traditional Dagestan cuisine is a combination of recipes taken from fourteen ethnic groups that live on the territory of Dagestan. The most interesting thing is that any region of Dagestan adds color to the dishes. The most popular Dagestan dishes are kurze, khinkali and miracle.
Kurze in appearance resemble dumplings with a wide variety of fillings, and they are pinched in a special way.
Khinkal is considered a dish of Avar cuisine, and it consists of pieces of dough, kneaded in a special way and then boiled in strong chicken broth. But khinkali are not only boiled pieces of dough, but also a set lunch consisting of a boiled chicken carcass, potatoes, sour cream-garlic or spicy tomato sauce, as well as the khinkali themselves.
Chudu are unleavened, very thin flatbreads or pies, to which some filling is added, for example, meat or herbs. The miracles are fried in a completely dry frying pan, to which not a drop of oil is added.
The filling for the miracle can be prepared at your discretion from cottage cheese, vegetables, herbs or meat.
For cooking Dagestan miracle with minced meat
– wheat flour (three full glasses);
– table salt (1/2 teaspoon);
– chicken eggs (two pieces);
– filtered water (one full glass).
For cooking fillings for the Dagestan miracle you will need the following set of components:
– fresh parsley and dill (one small bunch each);
– beef (320 g);
– chicken egg (one piece);
– lamb (220 g);
– butter (120 g);
– large onions (two pieces);
– ground black pepper and salt (0.5 teaspoon each);
– strong meat broth or water (half a glass).
For the Dagestan miracle with meat, you must first properly prepare unleavened dough, as if you were preparing dumplings. For this purpose, add salt and filtered water to a bowl, break the chicken eggs, then mix everything thoroughly, add the sifted flour. You need to knead the dough until it becomes dense enough, then roll it into a ball, transfer it to some deep container, sprinkle a little flour on top and close the lid for thirty minutes. While the dough is resting, you need to prepare the filling for the Dagestan miracle.
Peel and chop the onions very finely, chop the washed and dried greens very finely. Very finely chop or mince the lamb and beef, add chopped herbs and chopped onions to the prepared minced meat, season everything with pepper to your taste and add a little salt. Add the required amount of broth or water to the meat filling, as well as one chicken egg, stir the dough until it becomes completely homogeneous.
Now you need to take care of the dough, dividing it into pieces, of which there should be an odd number. In the end, the dough should make about seven pies. Roll out each piece very thinly and in the form of a circle, and its diameter should match the diameter of the frying pan where the dish will be prepared.
Stretch the resulting circle a little so that it becomes more reminiscent of an oval. Place the prepared filling on one of the halves of the oval, then connect the edges and press them well. If you have a special wheel for trimming edges, you can use it to make the miracle more attractive. Fry the finished pies or flatbreads with filling on each side until golden brown for about three or four minutes. After frying, coat each pie immediately with butter and place it on a flat dish, like pancakes, in a stack.
