Khychins are a traditional dish of the Karachai-Balkarian cuisine, which is included in the daily diet of the mountain settlers. They are very thinly rolled tortillas, for example, with meat or potato-cheese filling.
It is necessary
- For the test:
- - 1, 5 glasses of kefir or yogurt;
- - 1, 5 glasses of water;
- - 2.5-3 cups of wheat flour;
- - 1 teaspoon of salt;
- - 1, 5 teaspoons of baking soda.
- For filling:
- - 4 things. potatoes;
- - 300 g of cheese (feta cheese, Adyghe or other type at your discretion);
- - greens (optional);
- - salt to taste.
Instructions
Step 1
Knead the dough. Dilute kefir or yogurt with water, add salt and soda. Pour in 2, 5 tbsp. flour, adding as needed. The dough should be soft and not sticky to your hands. Cover with a damp cloth and prepare the filling.
Step 2
For the filling, boil the potatoes and mash. Finely grate the cheese and add to the hot mashed potatoes. As an option: you can skip the boiled potatoes with cheese directly through a meat grinder. Salt the filling and add finely chopped herbs if desired. The volume of the filling should be equal to the volume of the dough.
Step 3
Divide the dough into 10-12 balls, 4-5 cm in diameter.
Step 4
From the puree, form the same number of balls.
Step 5
Roll each ball of dough a little with a rolling pin and place a ball of filling in the middle. Gather and pinch the edges of the dough over the filling. First, shape into a thick cake with your hands. Sprinkle flour on the table and use a rolling pin to carefully roll each thick cake into a thinner one, 0.3-0.5 cm thick.
Step 6
Preheat a skillet (preferably with a thick bottom) and lay out a thin tortilla. Fry for one to two minutes without oil on both sides. During frying, the khychins can inflate - this is normal, just pierce the ball with a knife.
Step 7
Grease each finished khychin with a lot of butter so that they do not turn out to be dry. Put all the khychins in a plate and cut them crosswise into four parts (hence the word “khych” means “cross”). Serve with sour cream or kefir.
