But - more to the point! Miracle - a pastry with various fillings, which are baked in a dry frying pan, and then lubricated with melted butter and fold in the pile. Cover the bowl this beauty should be (because usually high pile is obtained under the plate will not fit) so that they otparilis, softened. There is a miracle must be hot, so they are particularly tasty.
Dough
Dough for the miracle usually make a simple, fresh water - flour, water and salt. But I prefer to sour milk, in extreme cases, by leaps and bounds. Mixing a soft dough that, in the hands of "singing" when you work with him. Cut in pieces the size of an apple. Roll out very thin, generously podsypaya flour because the dough - a very soft and may stick to the hands. Roll out a circle the size of a small plate on one side impose stuffing, the other half of a close, well-pressed edges. This region, dough may be broad, it is superfluous. You cut it pretty special wheel, but you can just with a knife. Plastered with a rolling pin roll pastry lightly, and spread on a preheated pan. The frying pan can be a little podpylit flour, but look how much flour on the cake. Too much flour do not need to be lit.
Cover and bake on both sides for 2-3 minutes, until pink Bochkov, do not allow burning. Remove, spread on a dish, immediately mazhem on both sides with melted butter, cover with lid or bowl. Oils do not regret. Greasing the best special brush. Some housewives smear just a piece of butter with a fork. But this is inconvenient, oil drives off the cake with a hot hand, the test does not pick up. In general, the more troubles. In a frying pan oven conveniently just two miracle, so their size is determined by the size of the pan. For the thrifty housewives can say that the miracle can be ready to smear and sour cream, butter and mix with water, and melted margarine. But nothing beats the taste and benefits with melted butter!
Dough: 0,5 l kefir (yogurt), about 3-4 cups of flour, salt, baking soda 0.5 tsp, 1-2 tablespoons sugar, 1-2 tablespoons margarine (butter), flour for the pad. Sift flour, add yogurt, add baking soda, salt, sugar. Knead, enter melted margarine, knead well again. Incidentally, this dough is quite fold and spoon. Finally you can knead with his hands and put on a half-hour in the refrigerator.
Fillings
The most popular filling, of course, meat. Mutton, beef, pork, in a mixture or separately, to grind, add favorite spices, onion, coriander, salt, and pour a little broth or just boiled water. Stir and found a miracle. At 500 grams of meat, two onions, salt, black pepper, sliced garlic, a bunch of chopped cilantro, broth. You can add a bit of broth instead of cream or sour milk, about 2 tablespoons. spoons. Ground should be juicy.
Another favorite fillings - cheese brine (cheese) mixed with other cheeses, cottage cheese or by itself. Add sliced green onions, dill, parsley, a little black pepper. Cheese Grate or mash with a spoon - crush, shorter. To salt is not necessary, usually brine cheese salty, so try. Can be used in stuffing hard cheeses, such as Russian, or even processed cheese. Also delicious, and most importantly - economically. If the cheese rather dry, the stuffing should add one egg, mix well. Then and vibrance to be, and filling will not collapse.
The most exotic fillings - from the greens. In Dagestan, use grass woodlice, or svinushku, where she called Halt. There are other wild grasses, can be any edible. Can the young tops of beets or nettles or spinach, but in Dagestan it is not very popular.
Take the grass, wash it in the bowl in water, to wash away sand and dirt, under a jet of water is difficult to do. Nettles to pour boiling water, let stand for 10-15 minutes, drain. Chop and add green onion, dill, parsley, cilantro (required!). All lay in a saucepan or deep frying pan, because the volume of fresh greens large. Luke and greens do not regret, the more - so tasty. Heats in the pan for 3-5 minutes, add salt and pepper all of the mixture, to drive one or two eggs. Toggle on and off the fire. Eggs should not be fried, but warm, it will retain juiciness fillings.
Most coarse grass - a nettle. Therefore, it is better to use young, with delicate leaves, together with the shoots, but if you are already young not, then use only the leaves, tearing them from the stem. I have not been living in Dagestan, and the usual wild grasses in my hometown is hard to find. Therefore, the most beloved collection of herbs - spinach, a little sorrel, nettles - what you can buy on the market. By the way, fresh herbs can be stored in the freezer for household appliance, and then the winter will always have your favorite toppings.
And two more fillings pumpkin. One - sweet. In the circle of dough impose a pumpkin, grated on a coarse grater, pours 1-2 teaspoons of sugar, close the circle of dough, fix the edge, roll a rolling pin, baking.
Unsweet filling. Three grated pumpkin, heats it in a pan with already fried onions, salt, pepper to taste, add fresh herbs. For a long time to fry the pumpkin is not necessary, it is a gentle product, simply warm up a minute. In Dagestan, there is such overlay - "nut grass" is called. Scientific name it I do not know, but it smells like nuts. And very tasty suitable for a miracle with a pumpkin as a sweet and not sweet. If you do not have this spice, very well will add the grated walnuts, about 1 / 3 of the pumpkin. Luke and pumpkin roughly equal. If you are using the seasoning, then it - barely a pinch.
On the Internet, you can not find one recipe Dagestani dishes, described in detail, with step by step photos. But here - my Dagestan, with my recipes. Having arrived in Makhachkala very young mistress, I had to adjust to the strange and wonderful dishes, products, names, language. But the heat of communication with the sun always helped people, everywhere. And coriander have fallen in love, and pancakes with tripe, calf, and black spoons, and many more learned. Now, when rolls nostalgia, cook and miracle raduyu their loved ones.
Enjoy and you! Bon Appetit!
Dough
Dough for the miracle usually make a simple, fresh water - flour, water and salt. But I prefer to sour milk, in extreme cases, by leaps and bounds. Mixing a soft dough that, in the hands of "singing" when you work with him. Cut in pieces the size of an apple. Roll out very thin, generously podsypaya flour because the dough - a very soft and may stick to the hands. Roll out a circle the size of a small plate on one side impose stuffing, the other half of a close, well-pressed edges. This region, dough may be broad, it is superfluous. You cut it pretty special wheel, but you can just with a knife. Plastered with a rolling pin roll pastry lightly, and spread on a preheated pan. The frying pan can be a little podpylit flour, but look how much flour on the cake. Too much flour do not need to be lit.
Cover and bake on both sides for 2-3 minutes, until pink Bochkov, do not allow burning. Remove, spread on a dish, immediately mazhem on both sides with melted butter, cover with lid or bowl. Oils do not regret. Greasing the best special brush. Some housewives smear just a piece of butter with a fork. But this is inconvenient, oil drives off the cake with a hot hand, the test does not pick up. In general, the more troubles. In a frying pan oven conveniently just two miracle, so their size is determined by the size of the pan. For the thrifty housewives can say that the miracle can be ready to smear and sour cream, butter and mix with water, and melted margarine. But nothing beats the taste and benefits with melted butter!
Dough: 0,5 l kefir (yogurt), about 3-4 cups of flour, salt, baking soda 0.5 tsp, 1-2 tablespoons sugar, 1-2 tablespoons margarine (butter), flour for the pad. Sift flour, add yogurt, add baking soda, salt, sugar. Knead, enter melted margarine, knead well again. Incidentally, this dough is quite fold and spoon. Finally you can knead with his hands and put on a half-hour in the refrigerator.
Fillings
The most popular filling, of course, meat. Mutton, beef, pork, in a mixture or separately, to grind, add favorite spices, onion, coriander, salt, and pour a little broth or just boiled water. Stir and found a miracle. At 500 grams of meat, two onions, salt, black pepper, sliced garlic, a bunch of chopped cilantro, broth. You can add a bit of broth instead of cream or sour milk, about 2 tablespoons. spoons. Ground should be juicy.
Another favorite fillings - cheese brine (cheese) mixed with other cheeses, cottage cheese or by itself. Add sliced green onions, dill, parsley, a little black pepper. Cheese Grate or mash with a spoon - crush, shorter. To salt is not necessary, usually brine cheese salty, so try. Can be used in stuffing hard cheeses, such as Russian, or even processed cheese. Also delicious, and most importantly - economically. If the cheese rather dry, the stuffing should add one egg, mix well. Then and vibrance to be, and filling will not collapse.
The most exotic fillings - from the greens. In Dagestan, use grass woodlice, or svinushku, where she called Halt. There are other wild grasses, can be any edible. Can the young tops of beets or nettles or spinach, but in Dagestan it is not very popular.
Take the grass, wash it in the bowl in water, to wash away sand and dirt, under a jet of water is difficult to do. Nettles to pour boiling water, let stand for 10-15 minutes, drain. Chop and add green onion, dill, parsley, cilantro (required!). All lay in a saucepan or deep frying pan, because the volume of fresh greens large. Luke and greens do not regret, the more - so tasty. Heats in the pan for 3-5 minutes, add salt and pepper all of the mixture, to drive one or two eggs. Toggle on and off the fire. Eggs should not be fried, but warm, it will retain juiciness fillings.
Most coarse grass - a nettle. Therefore, it is better to use young, with delicate leaves, together with the shoots, but if you are already young not, then use only the leaves, tearing them from the stem. I have not been living in Dagestan, and the usual wild grasses in my hometown is hard to find. Therefore, the most beloved collection of herbs - spinach, a little sorrel, nettles - what you can buy on the market. By the way, fresh herbs can be stored in the freezer for household appliance, and then the winter will always have your favorite toppings.
And two more fillings pumpkin. One - sweet. In the circle of dough impose a pumpkin, grated on a coarse grater, pours 1-2 teaspoons of sugar, close the circle of dough, fix the edge, roll a rolling pin, baking.
Unsweet filling. Three grated pumpkin, heats it in a pan with already fried onions, salt, pepper to taste, add fresh herbs. For a long time to fry the pumpkin is not necessary, it is a gentle product, simply warm up a minute. In Dagestan, there is such overlay - "nut grass" is called. Scientific name it I do not know, but it smells like nuts. And very tasty suitable for a miracle with a pumpkin as a sweet and not sweet. If you do not have this spice, very well will add the grated walnuts, about 1 / 3 of the pumpkin. Luke and pumpkin roughly equal. If you are using the seasoning, then it - barely a pinch.
On the Internet, you can not find one recipe Dagestani dishes, described in detail, with step by step photos. But here - my Dagestan, with my recipes. Having arrived in Makhachkala very young mistress, I had to adjust to the strange and wonderful dishes, products, names, language. But the heat of communication with the sun always helped people, everywhere. And coriander have fallen in love, and pancakes with tripe, calf, and black spoons, and many more learned. Now, when rolls nostalgia, cook and miracle raduyu their loved ones.
Enjoy and you! Bon Appetit!
