Pumpkin miracle - 6 recipes

Prepared by: Isaenko777

10/21/2019 Cooking time: 40 min

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Miracle with pumpkin is an unleavened flatbread originally from distant Dagestan. Pumpkin is used for the filling - an excellent autumn vegetable that is suitable for everyday meals, as well as Lent.

Good to know

The dough for the classic version of miracle is prepared from a minimal set of ingredients - flour, water and salt.

You need to sift the flour, add salt, and then pour in water. Then a stiff dough is kneaded, like dumplings. Let the finished dough rest for at least 20-30 minutes.
Next, you need to divide the dough into small pieces, as for chebureks. The pieces are rolled out into thin cakes. The filling is laid out on half of the flatbread, then the edges are pinched.
The filling can be made sweet or cooked with vegetables and meat.
The miracle is baked in a frying pan without oil or in the oven.
Hot baked goods must be greased with butter or melted butter. Then they are stacked. The miracle is best served warm.

Interesting Facts! Many peoples of Dagestan bake similar pies, but if the Avars call these pastries “chudu,” then other peoples have different names. For example, the Laks call such pies “kachi”.

Small pumpkin scones

Sopaipillas. If you have ever been to Santiago, the capital of Chile, from May to August, i.e. during the coldest time of the year, you probably noticed how local chefs sell fragrant pumpkin cakes right on the street, the smell of which spreads throughout the entire area! Want to try it? You are welcome, the recipe is absolutely simple!

Ingredients for Pumpkin Scones:

Pumpkin (puree) – 500 g
Butter - 200 g
Wheat flour / Flour – 1 kg
Baking powder - 1 tsp.
Salt - 1 tsp.

Cooking time: 60 minutes

Miracle with Dagestan pumpkin in a frying pan

Chudu in Dagestan, in general, are similar to chebureks, however, the cooking technology has its own characteristics. Let's prepare a traditional version of the miracle with pumpkin in a frying pan.

300 gr. flour;
35 gr. butter;
150 gr. peeled pumpkin;
1 onion;
1 tablespoon vegetable oil;
salt, pepper to taste.

Let's start by preparing the dough. To do this, sift the flour into a deep bowl, add salt and mix. We begin to gradually add cold water to the flour, kneading the dough. It should turn out similar to dumplings - dense, elastic, not sticking to your fingers. Roll the dough into a ball and cover with an inverted bowl, leave it to stand for 20 minutes.

In the meantime, prepare the filling. Heat vegetable oil in a frying pan. Chop the onion thinly and place it in a frying pan. Reduce heat and fry until soft and caramelized.

Peel the pumpkin and grate it on the finest grater. You can pass the pumpkin through a meat grinder or use a blender. Add sauteed onion to the chopped pumpkin, salt and pepper to taste.

Cooking in the oven

You can bake a miracle in the oven. Let's make them with spicy pumpkin filling.

Dough:

3 cups flour;
1-1.5 glasses of water;
a pinch of salt.

Filling:

700 gr. pumpkins;
2 onions;
vegetable oil for frying;
salt, pepper, ground cumin, suneli hops to taste;
butter.

Sift the flour, add salt, add water and knead the elastic dough. Let it rest for about half an hour, covered with a towel or wrapped in cling film.

To prepare the filling, grate the pumpkin and finely chop the onion. Heat vegetable oil in a frying pan and fry the onion until soft. To prevent the onions from burning, you need to fry them over medium heat.

When the onion begins to turn golden, add the pumpkin and fry until it becomes soft. Remove from heat, salt to taste, add spices. Stuffing should be completely condemned.

Advice! You can change the spice composition to your taste, for example, you can add sweet ground paprika or ground coriander.

Divide the dough into pieces and roll them into balls. The approximate weight of the dough pieces is 50-75 g. Roll each bun into a thin round cake, spread the filling in a thin layer on half of the cake, cover with the other half of the dough and press the edges with your finger. Additionally, you can press the edges with the tines of a fork.

Place the prepared miracles on a baking sheet lined with parchment. Bake at 220 degrees until golden brown. Grease the finished pies with butter.

Lenten pumpkin cakes in a frying pan

I offer a fairly simple but interesting recipe for delicious pumpkin cakes. Appetizing, rosy and aromatic, they are unlikely to leave you indifferent! Thanks to the presence of yeast, pumpkin cakes are airy and soft, and the pumpkin gives a pleasant golden color and an alluring aroma. In addition, the resulting flatbreads are very filling and nutritious; they will be an excellent alternative to any store-bought bread, or you can serve them with a morning cup of hot tea or invigorating coffee.

The recipe does not require any special skills; they are actually quite easy and simple to prepare. The ingredients are the most affordable and common, the main thing is to have pumpkin in stock. Suitable both fresh and frozen. The flatbreads are fried in a completely dry frying pan, without any oil, which makes this recipe even more attractive. I make them quite often, especially during pumpkin season. I hope you enjoy my pumpkin scone recipe too!

Ingredients:

pumpkin puree – 200 grams.
flour – 200 grams.
olive oil – 2 tbsp. spoons.
dry instant yeast - 0.5 teaspoon.
salt - a pinch.
sugar - a pinch.

number of servings: 8 pcs.

How to cook pumpkin scones in a frying pan:

The pumpkin must be cut into small pieces and baked in the oven or microwave until soft. Then use a blender to puree the pumpkin.

Now add salt, sugar, yeast and olive oil (you can safely replace it with any odorless vegetable oil) to the still warm, not cooled pumpkin puree. Mix.

Add flour and start kneading the dough.

Gather the dough into a ball, cover with cling film and place in a warm place for 30 minutes.

Then knead the dough with your hands and divide it into eight equal parts.

Roll out each piece on a lightly floured surface, approximately slightly larger than a saucer, into a circle shape.

Fry the pumpkin cakes in a dry hot frying pan over medium heat on both sides until lightly browned. The cakes may swell during frying, so any bubbles that form must be pierced with a fork. If you wish, you can pierce the flatbreads with a fork in several places immediately before frying.

While frying, place the finished flatbreads in a pile and cover with a clean towel.

They are delicious both hot and cold. An excellent replacement for store-bought bread. Pumpkin cakes do not have any strong pronounced taste, so they can be served as an addition to tea, honey or jam, or any hot first or second courses. It will be especially relevant for those who fast.

Bon appetit!!!

Miracle with pumpkin and potatoes

Another delicious baking option is a miracle with pumpkin and potatoes. Let's prepare a simple yeast dough for them. In addition, we use a different option for shaping the pie.

Dough:

4-5 glasses of flour;
2 glasses of water;
1 teaspoon sugar;
10 gr. dry yeast;
1 pinch of salt.

Filling:

500 gr. potatoes;
500 gr. pumpkins;
salt, black pepper, ground coriander to taste.

First, let's prepare the dough. To do this, dilute dry yeast and sugar in warm water. Add about a glass of flour. Let the mixture sit for 15 minutes until the dough rises. Then add salt and the rest of the flour and knead into a dense but fairly soft dough. Leave it in a warm place for 1 hour to rise.

Recipe with pumpkin and meat

A hearty version of miracle is prepared with minced meat and pumpkin. In Dagestan, they use beef or lamb for the filling, but we can use almost any version of minced meat that we like.

Dough:

3-3.5 cups flour;
2 eggs;
1 glass of water;
0.5 teaspoon of salt.

Filling:

300 gr. minced meat;
200 gr. peeled pumpkin;
1 egg;
2 onions;
0.5 glasses of water;
1 bunch of greens;
salt, ground black pepper, ground coriander to taste;
100 gr. butter for lubrication.

Make unleavened dough: beat two eggs with salt. Sift the flour, make a hole in the center, pour the beaten eggs and water into the hole, knead the elastic dough. Cover it with a towel and let it stand for about half an hour.

Meanwhile, finely chop the onion. The pumpkin can be cut into small cubes, or grated as you like. Finely chop the greens.

Mix minced meat with onions, herbs and raw egg. Salt, add spices. Add a little water, the minced meat should not be dry. Stir until completely homogeneous.

Divide the dough into 5-7 pieces. Roll each piece into a thin flat cake. Place the pumpkin on half of the flatbread, as when preparing chebureks. Cover the filling with the second half of the cake, pinch the edges tightly. It is important to pinch very tightly so that the delicious juice that forms during baking does not leak out.

Fry the miracle in a dry frying pan on both sides, frying for 4-5 minutes on each side. Remove the finished pies from the pan and grease with butter. Stack the pies.

Khingalsh with cheese

You can make a savory pumpkin and cheese filling. Ideally, you should use goat's milk cheese, but in principle you can use any cheese you like.

250 ml kefir;
500-600 gr. flour + flour for sprinkling;
0.5 teaspoon salt;
0.5 teaspoon of soda;
0.5 teaspoon sugar.

Filling:

700 gr. pumpkins;
200 gr. cheese;
2 tablespoons vegetable oil;
salt, spices to taste.

For lubrication:

180 gr. butter.

To prepare the dough, you must use kefir at room temperature. You need to mix salt, sugar and soda in it. Let the mixture sit for 5 minutes, then add flour and knead into a very soft dough. It will stick strongly to your hands, that's how it should be. Using your hands, pinch off pieces of dough weighing about 75 grams. Roll them in flour, forming balls. Let the dough balls stand for 20 minutes, covered with a towel.

To prepare the filling, finely chop the onion. Fry it in vegetable oil until soft. Then add the pumpkin, reduce the heat greatly and simmer until the pumpkin is completely soft. When the pumpkin becomes very soft, mash it with a masher or fork. Cut the cheese into small cubes or grate it, mix the cheese with pumpkin puree.

Roll out the balls of dough into very thin flatbreads, spread the filling onto half of the flatbread, spreading it in a thin layer. Then cover with the other half of the cake and secure the edges. The result is a crescent-shaped cake. You need to bake khingalsh in a heated dry frying pan on both sides. We stack them.

The last stage of preparation is “bathing” the cake in boiling water and greasing it with oil. Pour hot water into a bowl, quickly dip the cake into it and brush it with melted butter on both sides with a brush.

Miracle with pumpkin and nuts

Another traditional option is a miracle with pumpkin and nuts.

Dough:

500 gr. flour;
250 ml water;
1 teaspoon salt.

Filling:

500 gr. pumpkins;
20 walnuts;
3 onions;
salt, pepper, spices to taste;
vegetable oil for frying;
butter.

Knead flour, salt and water into a tight dough, as for making dumplings. Let the dough rest, covering it with a bowl or placing it in a bag.

Heat a frying pan with a spoon of vegetable oil, add finely chopped onion. Reduce heat and fry until soft and golden brown. Grate the pumpkin on a fine grater, transfer the pumpkin to the onion and fry everything together for another five minutes. Cool the filling.

We clean the walnuts from shells and partitions. Grind the nuts in a blender. Pour a little boiling water into the nuts and leave the mixture to stand until the nuts swell. Mix the nut mixture with the pumpkin mixture, salt and add spices to taste.

Cut the dough into pieces and roll them into balls the size of a medium tangerine. Using a rolling pin, roll each bun into a thin cake. Spread the filling on half of the flatbread in an even layer, leaving the edge free so you can pinch it together.

Cover the filling with the other half of the dough and pinch tightly. Bake the miracle in a dry frying pan or in the oven until golden brown. Lubricate the finished products with butter.

Pumpkin miracle recipe

Pumpkin miracle is a national dish of Caucasian cuisine, resembling a pie or cheburek in shape. Pumpkin miracle is one of the least high-calorie and most interesting variations of this dish. What is a miracle? And what is the best way to prepare it?

What is a miracle?

Chudu (correctly pronounced with the emphasis on the last syllable) is a dish that is cooked in a dry frying pan and then coated with butter or olive oil.

To make the miracle soft and appetizing, it is better to cover it with a bowl or deep plate for a while. A variety of fillings are placed inside the pie: pumpkin, potatoes, meat, cottage cheese, cheese or herbs.

Chudu are especially tasty when they are hot, but if there are a couple of pies left for the next day, don’t worry, the miracle can be heated in a frying pan or microwave.

One of the most delicious varieties of food is the Dagestan miracle with pumpkin. Thanks to the unusual filling, the pies are light, soft and airy.

To prepare the miracle, you need to knead the dough for the pies. To do this you will need the following components:

flour – 2 kg;
water – 4 glasses;
dry yeast – 20 g;
salt.

In addition to the listed components, to create the filling you should prepare the following ingredients:

pumpkin - half a medium vegetable;
onion – 0.5 kg;
ground black pepper.

Practical part

After preparing the necessary products, you can begin preparing the pumpkin miracle. To do this, you need to knead traditional yeast dough.

Using dry yeast, warm water, salt and sifted flour. Not all of the indicated 2 kg of flour needs to be used for kneading the dough - leave a little for dusting.

When the dough is prepared, leave it in a warm place for 45 minutes to rise slightly.

The finished dough should be divided into small balls. Each ball must be thinly rolled into an oblong oval. Visually divide it into two parts, place the pumpkin filling on one. The second half of the layer should be covered with the filling so that the result is a crescent. Seal the dough around the edges well. Each subsequent ball must be rolled out and filled in the same way.

As you prepare the miracle, bake them in a frying pan. You can serve the Dagestan dish with sour cream or butter, garnished with herbs.

Recipe with nuts and caraway seeds

To prepare a pumpkin miracle with nuts and caraway seeds, you need to prepare the following products.

Dough:

flour – 300 g;
water – 150 ml;
salt - half a teaspoon.

Filling:

pumpkin – 750 g;
walnuts - half a glass;
onion – 1 pc.;
salt - half a teaspoon:
cumin – 1 teaspoon.

Knead a soft elastic dough, wrap it in film or cover with a towel and leave for half an hour.

Peel the prepared walnuts, chop them finely and pour boiling water over them. They need to stand for 25 minutes so that some water is absorbed and the nuts soften.

Cut the onion into half rings and fry it in a frying pan until half cooked - until translucent. Then add the grated pumpkin to the fried onion and let it simmer for several minutes over low heat.

It is important not to overcook the pumpkin so that it does not have time to turn into puree. Drain the softened nuts and add to the stewed vegetables

Grind the cumin in a mortar, add it to the filling along with ground pepper and salt, mix all ingredients thoroughly

Drain the softened nuts and add to the stewed vegetables. Grind the cumin in a mortar, add it to the filling along with ground pepper and salt, mix all the ingredients thoroughly.

The prepared dough should be divided into equal parts, from each ball roll out a thin layer with a diameter of about 20-25 cm - be guided by the size of the frying pan. Place the prepared pumpkin filling on one half of the circle, cover it with the other half and carefully seal the edges. The result should be a neat crescent.

Fry the pie exclusively in a dry, heated frying pan on both sides until spots of a pleasant brown color appear on the surface. The main thing is not to dry out the baked goods. After the pumpkin miracle is ready, it should be placed in a deep plate and greased with melted butter.

Sweet flatbreads with pumpkin and apples

This is a version of baked goods with a sweet pumpkin filling.

300 gr. flour;
150 gr. pumpkins;
200 gr. apples;
50 gr. raisins;
salt and sugar to taste.

We prepare the dough from flour and water with the addition of salt. Sift the flour into a bowl, add salt and mix. Then pour water and knead a thick dough. Let him rest for half an hour, covered with a towel or an inverted bowl.

To prepare the filling, grate the pumpkin on the finest grater. Peel the apples from seeds and also grate them, but on a coarse grater. Pour boiling water over the raisins for 15 minutes, then add salt to the water, rinse the raisins well and dry. Add raisins and sugar to the filling to taste.

Divide the finished dough into pieces and roll into thin round cakes. Spread an even layer of filling on half of the flatbread. Cover the filling with the other half and pinch well. If you do not pinch tightly, the sweet juice will leak out during baking and the sugar will begin to burn. We bake the miracle in the oven or in a dry frying pan. Grease the finished pies with butter.

Recipe Kabak-miracle

Three peeled and seeded pumpkin on a coarse grater. I have a food processor that makes chopping pumpkin much faster and easier. Place the grated pumpkin in a large bowl and set it aside.

Now let's take care of the onions. It must be peeled, cut into cubes and fried in vegetable oil until golden brown. There should be approximately the same amount of fried onion as grated pumpkin.

When the onion is finally fried, you need to mix it with the pumpkin. There is no need to fry the pumpkin. And then comes the most important thing - we need to add salt, sugar and pepper to our filling. Their quantity depends very much on your tastes and habits, as well as on the taste of pumpkin and onions. But I strongly recommend that you cook it with my proportions. I sprinkle in quite a lot of both, so that both the sweetness and the salt are clearly felt. Approximately this is 2 tsp. with a heap of salt, and 4 tsp. with a pile of sugar. But be guided by your taste: pour a little, try, and so on until you like it. Since we love it spicy, I add a lot of black pepper. The amount of pepper depends very much on your taste and on the quality and freshness of the pepper. I put about 1.5 tsp. But when I was little, my mother made separate mild flatbreads especially for the children))

When the filling is ready, you can start the dough. Pour the kefir into a bowl and gradually add flour to it until you get a soft but elastic dough. There is no need to salt it. Knead the dough. It should be softer than dumplings, so you shouldn’t knead it for a long time. Divide the finished dough into 8 parts.

We take one part and roll it into a flat cake with a diameter slightly larger than the frying pan on which we will fry our flat cakes. For me it's about 24cm. Transfer the dough to a dry frying pan.

Place the filling on top. layer about 4-6mm,

Cover with the second piece of dough and pinch the edges. Cover with a lid and set to fry over low heat.

After about 5-7 minutes, our cake will need to be turned over. But it’s better not to rely on time and look at it periodically so that it doesn’t burn. This task is not an easy one, but it’s still quite doable. I use two spatulas for this. It’s not a fact that it will work out well the first time, but if not, then it’s okay.))

Fry the other side, covered, for about 5 minutes.

While the flatbread is frying, find a plate that is the right size. And grease it with about 2 tablespoons of sour cream. When the flatbread is ready, place it on the prepared plate and generously grease the top side and edges with sour cream.

In this way, fry the remaining cakes and assemble the cake, each layer, generously greased with sour cream and, if desired, sprinkled with black pepper.

We cut the finished cake into a cross and eat quarters of the cake. But you can do what you like best

This is the kind of Kabak-Miraculous I got))