Kystyby - a popular Tatar and Bashkir dish, is a rounded flat cake with a filling folded in half. The stuffing for kystybyaya, most often, is made from mashed potatoes or various cereals (for example, millet), from a pumpkin with various additives. Sometimes make sweet fillings. In principle, the filling can be any, nothing prevents you from fantasizing and creating in this direction.
We'll tell you how to cook a kystyby in Tatar.
The dough for flat cakes is best prepared from whole wheat or wheat flour, you can add oat flour or rye flour, but not more than 1/4 of the total.
KYTIYBY TATAR with foal - recipe
Ingredients:
- flour - 300 g;
- water or milk of medium fat content - 100 ml;
- natural butter - 50 g and a little more for frying;
- egg of chicken - 1 piece;
- salt - 1 pinch.
For filling:
- millet croup - 1,5 glasses;
- water - about 2 cups or slightly more;
- green fresh vegetable greens;
- Butter - 50 g.
Preparation
We cook strictly in a certain order - it is so convenient, because in the final phase of cooking, the cake should be bent quickly.
Millet in the Kazanka is filled with boiling water, then the water is drained, again we pour the right amount of pure water (or milk) and put on the fire a millet porridge .
In parallel, we knead in a bowl a dough of sifted flour, egg, milk or water and melted (but not hot butter) with the addition of salt. We knead the dough carefully, but not for long, it should not be too steep and sticky. We roll in a com and leave it to stay until we prepare the filling.
We cook until ready the millet porridge of medium density. We fill the porridge with butter, add chopped greens. You can season the porridge with ground black pepper and chopped garlic. Slightly greasy.
Now cakes. We roll the dough into a layer and cut out the cakes with a knife to the size of the bottom of the frying pan, on which we will bake them, it is most convenient to do this by applying a cover from a small saucepan to the dough. We pass as a stamp on the surface of a flat cake with a special tool called a chakic, if it is not there, we apply the pattern with a fork - it will be more convenient to fold a cake.
Fry the cake from both sides to a golden hue. Quickly lay out the cake on the dish, no less quickly put on half the cake an even layer of fillings of medium thickness and very quickly bend the free portion of the cake and press it. It makes sense to add 150 grams of grated hard cheese to the filling, then it will slightly stick together. Or you can sprinkle a layer of the filling with cheese before bending the edge. We serve kystyby with katykom, koumiss or tea.
Kystyby with potatoes in Tatar - recipe
Ingredients:
- Katyk or kefir - 500 ml;
- Chicken egg - 2 pcs .;
- wheat flour with bran - 1 item;
- goose fat, submerged - 5 tbsp. spoons + more for frying;
- salt - 1 pinch;
For filling:
- potatoes - 5-8 pieces;
- creamy butter or cream - 30 g;
- milk - 50 ml (optional component);
- black pepper powder;
- salt;
- greenery;
- garlic - 2 cloves.
Preparation
Cook the potatoes in any way until ready, we rub, add butter, milk, chopped finely greens, chopped garlic and black ground pepper. Prisalivaem to taste.
Knead the dough on a katyaka from flour, eggs with a drowned goose fat (it should not be hot). We knead the dough, make cakes (read the first recipe, see above), fry them on both sides. We quickly put out each ready-made cake on a dish, and on top of half a cake spread an even layer of filling, bend the free edge and press the edges one to the next.