Entree: Ukraine – Crimean Tatar Cuisine – Chudu (Stuffed pan-fried flatbread common in Crimean Tatar home cooking)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus extra for boiling potatoes
- 1 cup (240 ml) warm water, plus more as needed
- 2 tbsp (30 ml) vegetable oil, plus 2 tbsp (30 ml) for frying
- 1.5 lb (680 g) potatoes, peeled and cut into chunks
- 1 large onion, finely chopped — about 1 cup (150 g)
- 3 tbsp (45 ml) butter or sunflower oil for sautéing
- 3 tbsp (45 ml) chopped fresh dill (or 3 tbsp / 12 g dried parsley)
- 2 tbsp (30 ml) chopped fresh parsley
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) ground coriander (optional, traditional in some households)
- 1/2 cup (115 g) crumbled farmer's cheese, feta, or qatiq-strained yogurt cheese (optional)
- 1 egg (for sealing and brushing), approx. 50 g

Instructions

1. Mix the flour and 1 tsp salt in a large bowl. Add warm water and 2 tbsp vegetable oil and stir until a rough dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Meanwhile, boil the potatoes in salted water until tender, about 15–20 minutes. Drain and mash roughly, leaving some texture.
3. In a skillet, heat 3 tbsp butter or oil over medium heat. Sauté the chopped onion until soft and lightly golden, 6–8 minutes. Stir into the mashed potatoes.
4. Add chopped dill, parsley, ground black pepper, ground coriander if using, and the crumbled cheese or strained yogurt cheese if using. Taste and adjust salt. Let filling cool slightly.
5. Divide the dough into 8 equal pieces. On a floured surface roll each piece into a thin 8–9 inch (20–23 cm) round.
6. Spoon about 1/3 to 1/2 cup (80–120 g) of filling onto one half of each round, leaving a 1/2 inch (1 cm) border. Brush the border with beaten egg and fold the dough over to form a half-moon. Press and crimp the edges to seal; trim if desired.
7. Heat a large skillet over medium heat and add about 1 tbsp (15 ml) oil. Cook 2–3 chudu at a time (do not overcrowd) for 3–4 minutes per side until golden brown and heated through, adding more oil as needed.
8. Transfer cooked chudu to a plate lined with paper towels and keep warm in a low oven if desired. Serve hot, cut into wedges with fresh herbs or plain yogurt on the side.