Entree: Russia – Southern Russia – чуду ➤ chudu (Pan-fried stuffed flatbreads from the Caucasus, typically filled with seasoned meat, cheese, or potatoes)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil, plus extra for frying
- 1 lb (454 g) ground lamb
- 1 large onion, finely chopped (about 150 g)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil for sautéing
- 1/4 cup (15 g) chopped fresh cilantro or parsley (optional)
- 2 tbsp (28 g) butter or additional oil for finishing (optional)

Instructions

1. Make the dough: in a bowl combine flour and 1 tsp salt. Stir in warm water and 2 tbsp oil to form a soft dough. Knead on a floured surface 5–7 minutes until smooth. Cover and rest 30 minutes.
2. Prepare the filling: heat 2 tbsp vegetable oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent. Add ground lamb, salt and pepper and cook, breaking up meat, until browned and cooked through, about 6–8 minutes. Stir in chopped herbs if using and let filling cool slightly.
3. Divide the rested dough into 6–8 equal pieces. On a lightly floured surface roll each piece into a thin circle about 7–8 inches (18–20 cm) diameter.
4. Place 2–3 tbsp (30–45 g) of the meat filling on one half of each circle, leaving a small border. Fold the other half over to form a semicircle and press edges to seal; crimp or pinch to ensure no gaps.
5. Heat a large skillet or cast-iron pan over medium heat and add a little oil. Cook each chudu 3–4 minutes per side, pressing gently with a spatula, until both sides are deeply golden and crisp and the interior is hot.
6. Transfer cooked chudu to a plate and brush lightly with butter if desired. Cut into wedges and serve hot, accompanied by yogurt, sour cream, or a simple tomato salad.