Entree: Russia – Caucasus Russia – Чуду ➤ Chudu (Pan-fried stuffed flatbread typical of the North Caucasus filled with meat, cheese, or greens)

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 45 min

Cook 25 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water
- 1 tsp (5 g) salt, plus extra for filling
- 2 tbsp (30 ml) vegetable oil, plus 2 tbsp (30 ml) for frying
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced, about 0.5 oz (15 g)
- 1/2 cup (30 g) chopped fresh cilantro
- 1/2 cup (30 g) chopped fresh dill
- 8 oz (225 g) sulguni or feta cheese, crumbled
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 g) unsalted butter, melted, for brushing

Instructions

1. Combine flour and 1 tsp salt in a large bowl. Make a well, add warm water and 2 tbsp oil, and mix until a soft dough forms. Knead on a floured surface 5–7 minutes until smooth. Cover and let rest 30 minutes.
2. Meanwhile, heat 1 tbsp oil in a skillet over medium heat. Add chopped onion and sauté until translucent, 5–7 minutes. Add garlic and cook 1 minute more.
3. Add ground lamb to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 8–10 minutes. Season with cumin, black pepper, and a pinch of salt. Remove from heat and let cool slightly.
4. In a bowl, combine the cooled lamb, crumbled sulguni or feta, chopped cilantro, and dill. Taste and adjust salt (cheese may be salty).
5. Divide rested dough into 8 equal balls. On a lightly floured surface, roll each ball into a 7–8 inch (18–20 cm) circle about 1/8 inch (3 mm) thick.
6. Spoon about 3 tbsp (45 ml) filling onto one half of each dough circle, leaving a 1/2 inch (1 cm) border. Fold the other half over and pinch edges to seal, forming a half-moon. Crimp edges to be airtight.
7. Heat a large skillet over medium heat and add 1 tbsp (15 ml) oil. Cook chudu 2–3 at a time, 3–4 minutes per side, until deep golden and crisp. Add more oil as needed.
8. Transfer cooked chudu to a tray and brush both sides with melted butter. Keep warm covered while finishing remaining chudu.
9. Cut into wedges and serve hot with plain yogurt or a simple tomato-onion salad.