Miracle is Dagestan pies with different fillings, which are baked in a dry frying pan and then greased with ghee. This pastry is distinguished not only by its excellent taste, but also by its ease of preparation.
For the dough, you need 0.5 liters of kefir, 3-4 glasses of flour, 0.5 teaspoons of soda, 1-2 tablespoons of sugar, salt, 1-2 tablespoons of margarine or butter. Add kefir, salt, soda, sugar to the sifted flour and knead the dough, then pour in melted margarine and stir again. The dough is kneaded until a soft homogeneous mass is obtained, which must be kept in the refrigerator for half an hour.
The most popular miracle fillings are meat ones: lamb, beef and pork. For 500 g of meat, you will need two onions, black pepper, chopped garlic, a bunch of finely chopped cilantro and broth. The meat must be minced, add onion, cilantro, spices, salt, add a little broth. Instead of broth, you can use about 2 tablespoons of sour milk or sour cream.
Cheese filling is also often used in combination with cottage cheese, other cheeses, or on its own. Cheese is grated or kneaded with a spoon. Hard cheese and even processed cheese can be added to such a filling. If the cheese is dry, you can add one egg to the filling.
Interesting green stuffing. In Dagestan, it is made from woodlice herb, which can be replaced with young beet tops, spinach or nettles. Washed greens are poured with boiling water for 10-15 minutes, then finely crumbled, also adding chopped green onions, parsley, dill, cilantro. The greens are heated in a deep frying pan for 3-5 minutes, pepper and salt. Then add 1-2 eggs, stir quickly and turn off the heat. Eggs should not coagulate.
Cut apple-sized pieces from the finished dough and roll them out thinly, sprinkling generously with flour, to the size of a plate. The filling is laid out on one side of the circle and covered with a half and the edges are pressed tightly. The closed pies are rolled up with a rolling pin and placed in a hot pan. Miracle pies are baked under the lid, first for 2-3 minutes on one side, then on the other. It is important not to let the baked goods burn. Put the finished pies on a dish and immediately grease thickly with melted butter on both sides. To miraculously steamed and softened, they are covered with a lid or bowl. Dagestan pies are eaten hot.
