Khychyny is an unusually simple and tasty dish withCaucasian roots. It is a cake of unleavened dough with a variety of fillings. But the most common are Adygei cheese and potatoes, minced meat with overdone onions and greens, feta cheese with greens, young beet leaves with cheese. This dish is considered national for the peoples of the Kabardino-Balkarian and Karachay-Cherkess Republics. The Bikar khychins differ from the Karachai method of preparation. For the first dough is rolled out very thinly, and they are baked in a dry frying pan, sprinkled with flour. And the second, Karachai, are fried in a pan, completely coated with butter.
Khychyny (recipe with potato and cheese filling)
Ingredients. For the test it is necessary:
- six hundred grams of flour;
- one egg;
- four hundred milliliters of milk;
- a teaspoon of salt;
- one bag (7 gr.) dry yeast.
For filling:
- eight large potato tubers;
- three hundred grams of Adyghe cheese;
- one hundred fifty grams of suluguni.
CookingIn a large bowl, sift flour, pour out a bag of yeast, salt and mix. We drive in an egg and pour the pre-heated (40 degrees) milk. Knead everything well, correctly kneaded dough should not stick to hands. Leave it in a warm place for about one hour.
For the preparation of filling the potato tuberswash and cook in uniform until ready. Then we clean and rub on a grate. Adyghe cheese and suluguni should be taken in a ratio of 2: 1, respectively. If there are none, you can replace them with any salty cheeses. Cheese, like potatoes, grate, combine and mix well. If there is a need - dosalivaem.
We form balls from the filling (diameter 9-10 cm) for the hychyns. The recipe is designed for approximately 8 pcs.
We take the approached and significantly "grown" dough andcut it into as many pieces as there were balls filled. In this case - 8 pieces. From each piece we make a bun and flatten it. Put the stuffing in the middle and gently wrap it in a circular motion with dough so that it is not visible. It should make a bun with a filling inside and a dough outside. Carefully hands begin to press the ball, giving it the appearance of cakes. Then put this flat cake on a lightly sprinkled with flour flat solid surface and roll out a thin pancake of the desired diameter. The main thing - to do everything carefully, so as not to damage the shell of the dough.
The pan (better cast-iron) is well heated andfry khychiny. The recipe is Balkar, so we do not use any cooking oil. When the upper part begins to dry, turn the cake. The total time for roasting one khichina from two sides is about 6 minutes.
Hot tortillas generously grease with butterand served at the table. Khyny with cheese and potatoes are ready. If the diameter of the pan was large and they turned out large, you can cut the whole pile into two or four pieces.
Khychyny (recipe for yogurt) with meat filling
Ingredients. For the test:
- half a liter of yogurt (kefir);
- wheat flour, how much dough will take (approximately 700 gr.);
- a teaspoon of soda;
- some salt.
For filling:
- a pound of ground beef;
- two onions;
- ground pepper;
- A bunch of green dill and parsley.
CookingSour milk is slightly heated, add salt and soda. After the bubbles appear in small portions add flour. Knead the soft, but not sticky dough, leave for some time.
In order to cook the filling, chop finelyonion and gold it in oil. Meat twisted in a meat grinder. The resulting mince mix with fried onions and pre-chopped greens. Season to taste with pepper and salt. We form rather large balls. Ideally, khichiny should consist of the same amount of dough and minced meat.
Wrap the minced dough and form the cakes soas described in the recipe above. Fry in a hot skillet without oil. Khychins can be removed from the fire when they are fried on both sides. Grease the lozenges with butter. Served hot with sour cream garlic sauce.
