Khychiny - recipes for a successful test and a variety of fillings for every taste!

Khychiny is a recipe, thanks to which it is possible to prepare an authentic dish of the Karachay-Balkar people - festive cakes with a juicy filling inside. Products made from fresh dough stuffed with cheese, greens, meat, potatoes and fried until the ruddy in a dry frying pan, and after still hot lubricate, pile up and serve instead of bread.

How to cook hutchins?

Khychiny is a cooking recipe with an affordable performance technique and budgetary components. At the heart is a fresh dough mixed with sour-milk products and flour, with meat, potato or cheese filling. The latter can be combined by adding greens. The dough is divided into segments, stuffed, rolled, fried and oiled.

Ingredients:

Preparation

  1. Cooking khychin begins with kneading the dough: combine kefir with water, soda and flour. Leave the dough for 30 minutes.
  2. Boil the potatoes and mash them in a mash.
  3. Mix with chopped cheese.
  4. Divide the dough.
  5. Each segment is filled, secure the edges and roll into a flat cake.
  6. Fry in a dry frying pan.
  7. Khychiny - a recipe in which ready-made cakes are usually greased with melted butter before serving.

Dough for hutchins - recipe

The dough on the hitchin should be soft, elastic, well rolled out and when frying do not skip the filling. Traditionally it is cooked on ayran, adding flour and salt. This sour-milk drink can be replaced with curdled milk or kefir mixed with a small amount of water. The dough is kneaded for 20 minutes and sent for half an hour.

Ingredients:

Preparation

  1. In kefir, add water and salt.
  2. Combine with flour and knead.
  3. Set the dough for 30 minutes.

Khychin with cheese - recipe

Khychin with cheese is one of the fastest and easiest recipes, from which it is necessary to begin acquaintance with the cuisine of the peoples of the North Caucasus. When choosing a filling, it is better to follow the traditions and use cheese, Adyghe cheese or suluguni. Such varieties preserve the texture, when roasting does not flow out of the dough, do not require saline and perfectly match with the greens.

Ingredients:

Preparation

  1. Dilute the curdled milk with water, add flour and mix. Leave for 10 minutes.
  2. Cheese grate, combine with greens.
  3. Cut the dough into pieces, stuff it, and, after splitting the edges, thinly roll out.
  4. Fry, oil.
  5. Cheese Khychin - a recipe that involves serving with yoghurt or sour cream.

Khychiny - recipe with potatoes

Khychin with potatoes is an incredibly tasty dish, which is served instead of bread for hot meat broths. The popularity of the product is explained by the simplicity of cooking and the cheapness of the tubers, which are always at hand. The main thing is to mash the potatoes to homogeneity, so that when the lump is rolled out, the thin dough is not ripped in the filling.

Ingredients:

Preparation

  1. Mix kefir, water and soda.
  2. Put in the flour and knead the dough. Leave for 40 minutes.
  3. Boil the potatoes and mash them in a mash.
  4. Form from a tortilla test, stuff it, protect the edges in a pouch and roll it out.
  5. Khychin potato - a recipe that involves roasting lozenges in a dry frying pan.
  6. Lubricate the finished tortillas with oil.

Khychin with meat - recipe

Khychin with meat - a festive dish, characterized by satiety and extraordinary taste. For its preparation use minced beef or mutton, with the addition of garlic, onions and greens. Particular attention is paid to the test: it is kneaded on a warm ayran with melted butter and egg, which gives viscosity, elasticity and keeps the meat stuffing.

Ingredients:

Preparation

  1. Warm ayran mixed with egg and 50 g of oil.
  2. Add the flour and knead the dough.
  3. Add minced chopped onions, garlic, greens and roll the balls.
  4. Cut the dough, stuff it, and, rolling the edges, roll it out.
  5. Fried scones, oil.

Khychin with cottage cheese and greens

Khychin with cottage cheese is a delicious dish, in which the classic combination of ingredients is not only nutritious, but also useful. A popular sour-milk product is good in itself, but in tandem with greens - it is especially fragrant and fresh. To obtain a juicy and delicate filling, it is better to use curd with a high percentage of fat content, wiping it through a sieve.

Ingredients:

Preparation

  1. Mix kefir with water, soda and flour. Knead the dough.
  2. Cottage cheese wipe through a sieve, season with pepper and chopped herbs.
  3. Segment the dough, fix the edges and roll.
  4. Fry in a dry frying pan.

Khychiny - recipe for milk

Khychin on milk is one of the fastest and most proven ways of kneading dense and elastic dough. Milk adds a basis of elasticity and viscosity. The dough becomes tender, does not tear with thin rolling and does not swell when roasting, so you can use any filling. Traditionally, this dough is wrapped with minced meat from by-products.

Ingredients:

Preparation

  1. Mix the flour with milk. Knees.
  2. Cook the liver for 15 minutes, scroll in the meat grinder, season.
  3. Add onion, add to ground meat.
  4. Divide the dough, stuff it, fasten it and roll it out.
  5. Fry the tortillas and oil them.

Khychin with Adyghe cheese

Khychin with Adyghe cheese and greens is a traditional dish, characterized by satiety and nutrition. Adyghe refers to young cheeses and is used if necessary to get a moderate salty and delicate filling. With cheese, any greenery is combined, but only coriander will advantageously emphasize its taste and add to the cakes of unusual flavor.

Ingredients:

Preparation

  1. Dilute the matzoni with water, add flour and soda. Knead the dough.
  2. Chop the cheese and cilantro.
  3. Cut the dough, stuff it, and, rolling the edges, roll it out.
  4. Fried scones, oil.

Khychin with meat in the oven

Khychin in the oven with meat with this method of heat treatment, do not dry up, evenly bake and not burn. These cakes are low-calorie, as they are baked without adding fat and are stuffed with lean ground beef, which is also included in the category of dietary products. For juiciness and pleasant taste, they are still hot, soaked in sour cream.

Ingredients:

Preparation

  1. For the dough mix the ayran with flour.
  2. The filling for hutchins from veal and onion is passed through a meat grinder, kneaded and seasoned.
  3. Divide the dough, stuff it and roll it.
  4. Bake in the oven for 15 minutes at 220 degrees.
  5. Khychiny - a recipe in which the finished product is smeared with sour cream.

Khychiny on the water

Khychiny on mineral water is very soft and soft. With this method of kneading the dough is lush and airy, does not require rest, but is immediately rolled out, stuffed and baked. This recipe is simple, economical and allows you to cope with cooking for half an hour, if you combine the kneading of the dough and the preparation of the potato filling.

Ingredients:

Preparation

  1. From the mineral water and flour, mix the dough.
  2. Boil the potatoes, rasstolkite in mashed potatoes.
  3. Lay the filling on flat cakes, pinch the edges and roll.
  4. Fry, oil.