Chudu with greens, adapted from Moscow’s restaurant Misada
A flat pie made with thin dough and stuffed with anything from ground meat to cottage cheese to greens to pumpkin, chudu is a popular dish across many cultures in the Caucasus region. This recipe for a chudu with greens has been adapted to be parve, so it can be served before a meat meal; dairy variants might include sour milk in the dough instead of water and butter to spread on the dough after baking. It has also been adapted to include ingredients easily found in American supermarkets. In the Caucasus, locally grown greens such as kale or beet greens might be used; you can experiment with your own greens. If using a particularly tough plant, steam the leaves first.
3 1/3 cups of flour
1 1/4 cups of water
Dash of olive oil or vegetable oil
Salt to taste
1 2/3 cups of sorrel
6 cups of raw spinach
2 cups of scallions, chopped
1 cup of onions, chopped
1/4 cup of vegetable oil
Cilantro, salt, and pepper to taste
Cut the dough into six equal parts and roll them into six thin round shapes, 10-11 inches in diameter. Mix all the ingredients for the filling together. Divide the mixture among the tops of three of the rolled pieces of dough, cover each with one of the remaining three pieces, and attach the pieces together by pressing with a fork all around the edges. Cut a small hole in the top layer of dough, grease a baking sheet with oil or margarine, and bake for 7-8 minutes in the oven at 460 degrees. Moisten the top of the pie with oil or margarine.
Makes three pies, serves 8-12 people as an appetizer.