kystyby with potatoes
Kystyby with potatoes- These are flatbreads made from unleavened dough filled with mashed potatoes. Kystyby, also called kuzimyak, Bashkir and Tatar national dish. Fillings for kystyby can be potato, millet porridge, vegetable, poppy seed and others.
kystyby with potatoes
I myself come from Bashkiria, but we didn’t cook kystyby at home. The mother of one of my friends (Galochka Tadzhibaeva - hello, I remember your delicious kystyby!) made them so tasty that now, when I found several recipes for dough for kystyby, I decided to prepare this recipe from childhood myself.
Kystyby with potatoes
Ingredients:
Dough for kystyby with milk
150 ml milk
flour - as much as needed
half a teaspoon of salt
half a teaspoon of sugar
one egg
3 tbsp. spoon of melted butter
Dough for kystyby with kefir
0.25 liters of kefir
flour - as much as needed
2 eggs
salt to taste
1 tsp Sahara
Dough for kystyby on water
water 150 ml
flour - as much as needed
sugar 1 tsp
butter 50 g
egg 1 piece
salt to taste
I didn’t indicate the amount of flour in the ingredients - take enough to make a dough that doesn’t stick to your hands; for about 100 grams of liquid (water, kefir or milk) there are 300 grams of flour
Filling:
900 g peeled potatoes
70 g butter
150 ml milk
salt to taste
1 piece onions
2-3 cloves of garlic - add to taste
fresh herbs- to taste
For lubrication:
70 g butter
How to cook kystyby:
Pour warm milk (water or kefir) into a deep container, add salt and sugar, add melted butter and beat in the eggs. Mix everything thoroughly. Sift the flour and gradually, in small portions, add it to the butter with the egg, kneading a not very stiff dough, but the dough is not should stick to your hands. Place the dough under the film.
In the meantime, let's make the filling. Peel, chop and boil the potatoes. Let's do mashed potatoes, add hot milk, salt and butter to the puree. The mashed potatoes should be quite thick so that the filling does not fall out. Fry the onion and add to the filling. You can add fresh herbs and garlic to the filling if desired.
Roll out thin flat cakes from unleavened dough. Fry the flatbreads in a dry frying pan. We make sure that the flatbreads do not fry too much, otherwise the kystyby will break at the folds. While the next flatbread was being fried, I managed to grease it with butter, fill the finished one and roll out a new one.
Or you can fry all the cakes, but so that they do not have time to cool and harden, stack them in a pile, covering them with a napkin. Each cake must be greased with butter.
Fill the tortillas by placing warm mashed potatoes on one half, carefully closing with the free edge. We lay the kystys one on top of the other so that they become softer.
Tatar flatbreads kystyby with potatoes and herbs are easy and simple to prepare. The dough is without yeast, so there are no difficulties with kneading. And with a photo step by step, preparing a delicious dish will not be difficult!
Kystyby cakes with potatoes turn out thin, crispy in places, with appetizing golden spots. It is necessary to grease the finished flatbreads with butter to make them richer, softer and more flavorful. It’s not bad with olive or sunflower oil either, but if you don’t flavor the kystyby at all, then they turn out a little dry.
I made the most popular version - kystyby with potatoes and dill. But in the fall or summer, when the mushroom season begins, I add fried porcini mushrooms or chanterelles and boletus to the filling. Ahh... such a scent permeates the whole house!
I can imagine that the filling would also be suitable stewed vegetables, cheese with herbs, tofu and so on. It is also often prepared with millet, cottage cheese, and rice. But if you are trying it for the first time, I advise you to give preference to mashed potatoes.
This is how they cook it in India - flatbreads with potato filling. But tasty option homemade food- in a frying pan.
Kystyby dough - 4 preparation options:
- Lenten version: dough for kystyby in water. In the photo I captured this recipe step by step. You will need: 300 g flour + 150 ml water + 1-2 tbsp. l. any vegetable oil + 1/2 tsp. salt. More details in the photo. Such cakes turn out denser than those made with kefir and without a pronounced creamy taste, as it will be with milk. This is how I always cook!
- Kystyby dough with kefir. You will need: 300 g flour + 150 ml kefir of any fat content + 1/2 tsp. salt and 1 tsp. Sahara. The dough made with kefir is soft and tender even after frying, less crispy (than with water) and more satisfying.
- Dough for kystyby with potatoes in milk. You need: about 300 g of first grade flour + 100 ml of milk of any fat content + 1 tbsp. l. melted butter + 1/2 tsp. salt + pinch of sugar. The dough made with milk is very tender, fatty, and easily torn with your hands after frying. Pronounced creamy taste.
- Kystyby dough with potatoes and sour cream. Ingredients: 300 g flour + 200 ml sour cream with a fat content of 15-20% + 1 tbsp. l. vegetable oil + 1/2 tsp. salt. As with other cooking options, liquid ingredients should be poured into the flour in small portions, gradually!
Can be mixed without fear lean dough Without eggs, as I noticed, this dough is more elastic and soft, easy to roll out. I cook from first grade wheat flour, water and vegetable oil. I also add a pinch of salt. You can improve the recipe and make the dough from white flour and rye, whole grain. Well, for those who do not eat gluten, the option is rye flour and oatmeal, buckwheat.
Ingredients for water test:
- 300 g flour;
- 150 ml of water or as much as you need;
- 2 tbsp. l. vegetable oil;
- a pinch of salt.
Filling ingredients:
- 700-800 g potatoes;
- 100 ml water or milk for puree;
- a bunch of dill;
- salt, ground black pepper;
- butter.
Dough for kystyby, how to make it tasty:
Sift flour over a table or wide bowl. Add vegetable oil and a pinch of salt. And gradually pour in water (or milk, sour cream, kefir). First, half a portion - stir with a spoon or immediately with your hand. Then knead a little more and knead again. And so on until you get a dense, non-sticky, elastic lump of dough.
If you press on the lump with your finger, the dent gradually levels out. The finger doesn't stick.
You can let the dough rest for half an hour, covered with a towel. I often skip this step; I don’t see the point in waiting 20-30 minutes. I especially can’t stand it when the filling is already ready.
Before frying the flatbreads, roll out the dough into a thin layer. It should not be see-through or torn. But don’t make it tight or thick either.
Roll into circles that are suitable in diameter for your frying pan.
Filling for Tatar flatbreads
Everything is simple here! You can use ready-made puree left over from lunch. After cutting fresh herbs and ground pepper.
Or peel the potatoes, cut into quarters and boil in lightly salted water until tender. The vegetable should be thoroughly boiled.
Mash with a masher almost without water or milk; the puree should be very thick. Salt and pepper to taste. Mix with chopped bunch of dill.
Frying Lenten flatbreads
If the pan allows it, then you don’t have to grease it with anything. Or add a couple of drops of vegetable oil.
Fry over medium heat until golden brown spots appear. I cook in two pans at once to speed up the process.
I place the finished flatbreads on a plate.
I put the filling on one half of the kystyby and close the other half on top. And I grease it with butter. Cover with a towel or lid to keep it warm.
And so with each one.
It is better to serve immediately, hot. But even cooled kystyby with potatoes and herbs does not lose its taste. If desired, you can heat it in a frying pan or in the oven.
Can wheat flour be substituted?
You can make a mixture of rye and wheat or knead with some oatmeal, chickpeas, and buckwheat. Such varieties can be difficult to roll out and the dough may tear. What to do?
- Add 50% wheat flour.
- Or ¼ part chickpeas. Chickpea flour contains a special element that helps the dough “hold together.” Essentially, chickpeas do the job of egg or gluten in wheat flour.
- Or 1/4 part flaxseed.
Bon appetit!
Kystyby with potatoes is one of the simplest and delicious dishes Tatar cuisine. It consists of flat cakes folded in half with potato filling inside. The flatbreads are baked in a dry frying pan, and the finished kystybai must be poured with melted butter. This pastry is much easier to prepare than regular pies. You can use porridge and vegetable mixes as a filling, but still classic version It is considered kystybay with potatoes in Tatar style. Recipe with photos taken step by step for all lovers national cuisine who like to reproduce step by step old recipes. You can immediately look at the pictures to make sure that the dish is prepared quite simply. The dough has several cooking options. The most popular recipe is dough made with milk or water. I will tell you about it in detail, and at the end, for lovers of culinary variations, I will tell you how to prepare the dough in water.
Ingredients for milk dough:
- milk – 0.5 cups (fat content does not matter),
- butter – 50 grams,
- sugar – 1 tablespoon,
- salt – 1 level teaspoon,
- egg – 1 piece (medium),
- flour - 2.5 cups.
- potatoes – 1 kilogram,
- onion (optional) – 1 large,
- butter – 50 grams,
- milk – 1/3 cup,
- vegetable oil – 3-4 tablespoons.
How to cook kystyby with potatoes
Let's start with potatoes. We wash it, peel it and cut it into approximately equal parts. Place the potatoes in boiling salted water and leave to boil until tender.
During cooking, it is quite possible to have time to knead the dough into kystyby.
Melt the butter, dissolve the sugar in lukewarm milk. Mix sweet milk with butter, beat an egg into the mixture, add salt and stir everything until smooth.
We kneaded it and immediately put it in a bag to rest for 15-20 minutes. That's it, we don't need any more flour for this dough. It’s convenient to work with; it doesn’t stick to your hands or rolling pin at all.
Let's return to the filling. Drain all the yushka from the finished potatoes. Add warm milk to it (you can quickly burn it in the microwave) and butter.
Knead the filling intensively until the lumps disappear completely. In principle, the filling is already ready, but if desired, you can add crushed and fried rast. oil onion. I have such a desire - I add. To prevent the filling from cooling down while the cakes are baking, cover it with something.
We take the dough out of the bag, divide it into 5-7 small lumps, roll each into a thin round cake and prick it with a fork. Quickly, so as not to dry out, fry the cakes in a completely dry, well-heated frying pan. Do not add a drop of oil! Remove immediately when slightly browned.
Place the finished flatbreads in a stack and be sure to cover them with a lid or plate so that they become softer and do not dry out. Important! After frying, immediately grease the milk cakes on both sides with butter, and only then cover them. It is not necessary to grease the unleavened cakes - they will already become soft.
When all the cakes are ready, fill them with filling. For this, 1-2 tbsp. l. Place mashed potatoes on one half of the flatbread and cover with the free half of the mashed potatoes.
You can serve kystyby in two ways: pour warm butter over it or serve the butter separately in a bowl so that you can dip it into it.
And one last note. For my taste, kystyby on fresh dough It tastes better, but only if you serve it immediately after cooking, while the tortillas and filling are still warm. The cooled dough becomes rubbery. You can also prepare kystyby for future use, but then you should definitely choose the dough version made with milk: when it sits and cools down, it becomes much softer and more tender than freshly baked dough.
You can’t spoil porridge with oil, but neither can kystyby! Oiled flatbreads, but not greasy and filled with potatoes, similar to a version of a stuffed tortilla, subtly belong to the dishes of Tatar cuisine. Kystyby with potatoes or millet porridge is a very favorite dish for many men, and not only them. Today we will learn how to cook kystyby using these secrets and a cooking recipe.
What to use for kneading?
The liquid component of the dough can be water, milk, or both in equal proportions - these are the three most versatile options. You can prepare kystyby with kefir, then in the finished light dish the sourness of the dough will harmonize perfectly with the sweetish puree for the filling, but the main thing is to choose the right proportions of the remaining ingredients and choose the spices. The same thing tender dough It turns out using potato broth, it will need to be strained.
With or without eggs?
The dough with eggs is more dense and pliable. With eggs, the finished flatbreads taste pleasant and are golden in color, but may turn out to be harsher. They will be perfect if you soak them generously in melted butter. Try both options to find yours perfect recipe how to cook kystyby and delicious dough for him. Eggs are added at the rate of 1 piece per 300-500 grams of flour. With any method, the dough should be allowed to rest a little after kneading.
Shape and size
The dough piece for the flatbread is small in size, about chicken egg. Each ball is carefully rolled out, very thinly (1-2 mm) away from the center. To speed up the process, you should detach a large piece of dough from the entire mass, roll it out and cut out circles with a plate.
Special mashed potatoes
The filling must be cooked perfectly. This is how kystyby is filled with potatoes delicious puree, which is thoroughly ground to remove lumps and lightly beaten. Warm milk and melted butter are a must in mashed potatoes. If you are preparing the filling with Turkish delight, then the onion and the remaining oil after sautéing are also added to the puree.
Alternative filling options
The filling, of course, can change depending on your preferences, the main thing is the dense structure and temperature (let the filling cool), so the cake will not get soggy. Kystyby with millet or potatoes - the most common types of this delicious Tatar dish.
In two stages
It is not recommended to immediately fill the flatbreads with potatoes or millet porridge. After frying the base on both sides without oil in a hot frying pan, they are immediately bent, otherwise they will break later. After this, they are wrapped in a towel or placed in a container and covered with a lid, and covered with cloth on top. At this time, preparation of the filling is completed. And only after such a thermal effect can you spread the slightly cooled filling. Fry with oil immediately before use, because when reheated it will not be as tasty, and the base may even become cardboard.
Kystyby with potatoes. The perfect recipe
- Milk - 2-2.5 tbsp (1 tbsp - 200 ml)
- Flour - 5 tbsp
- Salt - ¼ tsp
- Small egg - 1 piece
- Butter - 30 g (you can do without it, it will turn out piquant)
For mashed potatoes:
- Potatoes - almost 1 kg
- Milk - at least 150 ml
- Salt and pepper - to taste
- Butter - 50 gr
- Small onion - 1 pc.
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- Melted butter for greasing
- For frying - butter
How to cook:
- Wash the potatoes, peel them, cut them into slices and boil.
- Pour melted butter into milk, add salt and beaten egg.
- Then gradually adding flour, passed through a sieve, mix the dough. Gradually begin to form it into a bun with your hands.
- It may stick a little. Does it stick a lot? Sift the flour onto the work surface (a little bit) and coat, stirring in the flour.
- Return the dough to the container, cover and let rest a little.
- Saute the onion with butter, heat the milk.
- Pour warm milk, onion and butter over the prepared potatoes (drain the broth). Also add spices and melted butter, mix everything thoroughly to remove lumps and beat into a fluffy mass.
- Take out the dough. Pinch off a small piece as described above and roll it out. Trim off the excess with a plate, it will turn out neatly.
- Cook the flatbread over low heat in a hot, fat-free frying pan.
- Then we oil the hot cake on both sides and bend it in half. You can oil them later when they are completely ready.
- Repeat until the dough is gone.
- Fold all the cakes and cover. Leave for 10-15 minutes.
- Prepare the filling, heat the frying pan with fat. Fill each flatbread with 2-3 tbsp of puree
- Fry the finished kystyby with potatoes for 2-3 minutes on each side.
- Oil the kystyby (if you haven’t done this before) and serve.
Kystyby is a traditional Tatar and Bashkir dish, which is an unleavened flatbread stuffed with vegetable stew, mashed potatoes or porridge. The minced meat is placed on one part of the flour base, and the other is covered.
After this, you can fry the improvised pie, or sochnik as it is also called, in melted butter, and at the end grease with homemade sour cream.
The dough is prepared quite simply, kneaded as usual yeast-free pies. There are flour base options: goat milk and water, on cow's milk, on kefir, on whey, with egg and butter. It all depends on what kind of cakes you want to get: soft or harder and more elastic.
The main trick to preparing this dish is to roll out the dough very thin and fry it exclusively in a dry frying pan. If you follow the technology correctly, no difficulties will arise, the base will not break, the filling will wrap easily, and ready dish it will turn out juicy.
How to prepare the dough: recipe options
Fresh water without eggs
Despite the fact that the dish does not belong to our culture, it fits perfectly into Lenten menu thanks to the absence of animal products in the dough and filling.
Dry wheat flour sift through a sieve. This way we will get rid of unnecessary impurities or accidentally introduced debris and saturate the bulk mass with oxygen. Having formed a slide of flour, we make a depression in the center.
We dilute salt in heated water and pour it in a stream into the middle of the improvised slide. Using our palms, we begin to form a kolobok. When the mass becomes sufficiently homogeneous, add sunflower oil and continue kneading the dough.
There is no need to rush; the base should be elastic and not stick to your palms or surface.
Wrapping the dough for kystyby cling film and leave to lie for twenty minutes. Then we roll out a long sausage, cut off pieces from it with a knife, you get ten to twelve pieces. Roll each one in flour and roll it into a round cake. We pierce it randomly with a fork in several places and fry it in a heated frying pan.
On water and milk
Some housewives prefer dough prepared with a mixture of boiled water and homemade milk. Guided by the fact that the mass for this dish is plastic, non-rigid and tasty.
Preparation: 50 minutes.
Calories: 68 Kcal/100 g.
In a small bowl, mix heated boiled water with full-fat homemade milk, maybe cow's or goat's, but odorless. Otherwise, the dish will have a specific aroma. In a large bowl, combine the flour sifted several times with salt. Beat in the cooled egg and form something like a kolobok, gradually adding the liquid mixture.
When the mass becomes sufficiently steep, dump it onto a clean, flat surface and continue kneading, applying physical force. If necessary, add a little flour at a time to make the dough for kystyby homogeneous and plastic. Cover the base with a bowl and let it rest for half an hour. Then we roll out, fry, stuff and serve.
Soft with milk
The flour mass, formed from milk, flour and butter, is practically no different from the familiar homemade Armenian lavash to all of us. Everything is quite simple and fast.
- flour – 2 cups;
- milk – 100 ml;
- butter – 50 g;
- egg – 1 pc.;
- salt.
Cooking: 45 minutes.
Calories: 164 Kcal/100 g.
Mix the melted butter with the sifted flour, you will get something like flour crumbs. Add salt, beat in flour and immediately begin kneading the dough, adding homemade milk in the process.
At the beginning, it will stick to your fingers and surface, but with the addition of flour, the cake will form and the sticking effect will go away. The portion of flour may increase.
Look at the structure of the dough for yourself, but do not overdo it so that it does not turn out too stuffed, otherwise it will be too tight and there will be difficulties with rolling out. Next, we proceed according to the previous scheme: ready dough for kystyby we wrap it, leave it to lie and only after that we start preparing the flatbreads.
This recipe is considered one of the most popular, the dough is soft, easy to work with, and the finished pancakes fold in half without difficulty.
Tender on kefir
If you want to get an airy, soft dough for kysty, then this recipe is for fermented milk product- the most suitable option.
- flour – 450 g;
- soda – 0.5 tsp;
- biokefir – 200 ml;
- salt;
- butter – 30 g.
Preparation: 30 minutes.
Calories: 56 Kcal/100 g.
In one container, mix biokefir at room temperature and baking soda. Let stand for about fifteen minutes until characteristic bubbles appear on the surface. This means that the fermentation process has begun.
Sift the flour, thus saturating it with oxygen. Place the butter in a plastic food container and melt it in the microwave. Pour into the kefir liquid and mix, add some salt and begin adding flour in batches.
Take a whisk or fork and mix the dough into kystyby like pancakes. When it becomes tight and difficult to knead, put it on a dry table and continue with clean palms.
After this, we immediately divide it into equal balls and roll out thin flat cakes with a diameter of ten centimeters. If you want to get identical blanks, you can use an ordinary plate as a pattern.
How to cook Tatar-style kystyby with potatoes
One of the most common dishes of Tatar cuisine is kystyby; in modern cooking it is increasingly prepared with mashed potatoes.
- flour – 800 g;
- sour cream – 250 g;
- egg – 1 pc.;
- potato tubers – 500 g;
- butter – 50 g;
- salt.
Preparation: 1.5 hours.
Calories: 148 Kcal/100 g.
First you need to peel the potato tubers, place them in a saucepan, add water and let them cook.
Beat one egg into the flour, add salt and half homemade sour cream. We begin to knead an elastic, non-sticky dough, constantly adding sifted flour. Don't be lazy and knead the base thoroughly. Let it rest for fifteen minutes.
Drain the broth from the potatoes, add butter and mash into puree with a masher. If it turns out a bit runny, let it sit.
Divide the bun into twelve equal parts.
Roll out each one, pierce it randomly with a fork and fry in a dry, heated frying pan on both sides.
Immediately, while the flatbreads are hot, begin stuffing. Place mashed potatoes on one half and cover the other half.
We place the finished kystyby in a stack on top of each other. Serve with the remaining sour cream.
Other pie fillings
Freshly cooked millet porridge is usually used as minced meat for the Tatar dish: to do this, add cereal (one hundred grams), a piece of butter and a few tablespoons of granulated sugar into boiling milk (half a liter).
Mix everything and cook for twelve minutes. The millet should be thick, viscous and not crumble. This filling is more to the liking of little ones with a sweet tooth.
For a snack on festive table prepare kystyby with vegetable filling. Chop any vegetables on hand and simmer vegetable oil until they are completely softened according to the principle of vegetable stew.
Add hot spices if desired hot pepper and the resulting minced vegetables stuffing unleavened flatbreads.
There is another option sweet filling for this dish. Steam a glass of poppy seeds ground in a mortar in homemade milk, mix with crushed walnuts and natural honey.
Coat half of the cake with the resulting paste, cover with the other half and place on the table with black or green tea. The main thing in this matter is not to overdo it with the amount of filling so that it does not leak out.
