How to prepare Avar cakes

Miracle is the national dish of the Avars, the most numerous people of modern Dagestan. It is a thin fresh cake with filling, fried in a dry pan. They are prepared for big holidays, served on the table and treated to all guests.





In shape, Avar flatbreads are round and semicircular, and there are many options for filling - this is meat, and greens, and vegetables, and cottage cheese. We suggest we prepare. miracle cakes With potatoes, onions and dill, such flatbreads perfectly replace bread, and they can be served to the first courses.

Avar flatbread Ingredients for flatbread

• 500ml kefir
• 700g flour
• 0.5 tsp salt
• 1 tsp soda
• 100g butter for lubricating tortillas

Filling ingredients

• 800g potatoes
• 3 twigs of dill
• 1 bulb
• 1 tbsp vegetable oil
• 100g butter
• 100 ml of milk

Preparation

1. Peel the potatoes, pour water, salti and boil until ready.
   
   
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2. Pour kefir into a bowl, add salt and soda.
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3. Pour the sifted flour, stir and knead the dough. The dough should be kneaded for 10-15 minutes. It should be elastic and not stick to the hands. If it sticks, add another spoonful of flour.
4. Wrap the dough with food film and put it in the refrigerator for 30 minutes.
   
   
   
5. Finely cut the onions and put in a pan lubricated with vegetable oil. Carcasses of onions until soft and transparent. To make it soft, you can add a small amount of water during frying.
6. In cooked potatoes add butter, onions, sliced dill and break it in mashed potatoes.
7. Pure should be soft and medium density. If necessary, a little milk. Let the filling cool.
   
   
   
8. Form a sausage from the dough and divide it into 12 parts.
9. Put the balls out of them and cover them with food film.
   
   
   
10. Take one ball and roll a little cake. In the middle, put the filling, the same volume as a piece of dough.
11. Now the fun part. Collect the edges of the cake and fasten it well. After that, press it with your fingers to make it flat, and roll even more into a flatbread 2-3 mm thick. To be better to roll, potato filling should be soft and slightly warm.
    
    
    
12. Put the flatbread on a heated dry pan and fry on a medium heat from both sides to a ruddy color, about 1-2 minutes on each side. It is not necessary to roast the cakes very hard.
    
    
    
13. Take off the cake, wipe the flour pan and fry the cakes further. Lubricate the hot cakes with melted butter on both sides and stack them with a pile.
    
    
    
14. Bon appetit!

This type of dish is found in many nationalities, for example, Khychins in Karachay-Balkar cuisine, Moldovan placinds with cottage cheeseBashkir kistibs and kutabs among Azerbaijanis.

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