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Chudu in Dagestani style
In the Caucasus, large pies with various fillings - chudu in Dagestani style - are often prepared for esteemed guests or family celebrations. The unleavened dough is rolled out to almost parchment thickness and serves as the base. Inside, a hearty filling is usually placed, for example, potato-meat.
Ingredients
Show ingredients
- wheat flour (premium) - 700 g;
- warm purified water - 400 ml;
- odorless vegetable oil - 25 ml;
- salt - a pinch.
For the filling:
- beef meat - 620 g;
- potatoes - 300 g;
- white onion - 350 g;
- coarse salt - 5 g;
- ground coriander - 3 g;
- cumin - 3 g;
- ground pepper - 3 g;
- parsley + dill - large bunch;
- purified water - 200 ml.
For greasing:
- egg yolk - 1 pc;
- butter - 5 g.
Preparation
- Prepare the ingredients for the unleavened dough.
- Also prepare the filling.
- In a spacious bowl, sift (mandatory) the salted flour. Make a well and pour in the water.
- To make the dough more pliable and easy to roll out, add the oil.
- Start mixing the flour with the liquid component by hand, initially trying to just shape everything into a non-falling lump.
- Then continue kneading on the table, carefully pressing all areas to form a smooth, non-sticky, and homogeneous dough. Let it rest for about 15 minutes under a towel.
- Meanwhile, prepare the filling. Grind the meat together with the onion into minced meat.
- Grate the potatoes into very thin slices using a grater intended for this purpose.
- Next, cut these slices into strips. This cutting method blends best with the meat filling, not weighing it down and baking well.
- Chop all the fresh herbs with a knife.
- Combine the meat, potatoes, and herbs in one bowl.
- Season with salt and spices.
- To keep the filling juicy, add water to it.
- Mix all components well. The minced meat will continue to release juice, so it needs to be stirred before each use. During this time, you can start heating the oven to 200 degrees.
- The dough has rested and has become more pliable and elastic. It should be divided into 3 pies, with the bottom layer slightly larger than the top one. Thus, divide the kneaded dough into 3 large balls of 185 g each and 3 smaller balls of 150 g each. Cover them with film.
- Dust the work surface with a little flour. Roll out a large ball to a diameter that will fit on a baking sheet.
- The layer should be thin, no more than 3 millimeters.
- Transfer it to a lined baking sheet. Place a third of the filling on top and spread it out with the back of a spoon over the entire diameter, leaving a small gap near the edges.
- Cover everything with the rolled smaller ball.
- Pinch the edges up, twisting them into a rope.
- Make a hole in the center for steam to escape.
- Dilute the egg yolk with a few drops of water or milk and brush the top of the chudu.
- Place the baking sheet on the middle rack of the oven for about half an hour. During this time, the pie will bake well and acquire a beautiful shade.
- As soon as the product is removed from the oven, immediately moisten it with regular water - this will soften the top crust.
- Then, to give a creamy flavor, grease the top with butter. Cover the pie with film, then with a towel. This way, due to its own heat, the chudu will soften. Newly baked items should be treated in the same way and stacked on top of each other. Chudu in Dagestani style is ready.
This is a completely standalone dish that does not require any additions, except for herbs and fresh vegetables in any quantity. When served, the entire stack of pies (including the very bottom one) is cut into portioned pieces. The thin dough and large amount of very juicy aromatic filling will leave no one hungry.
