Kystyby is an unleavened flatbread stuffed with crushed potatoes or millet porridge. If a Tatar woman knows how to cook kystyby, then she will be a good housewife, it was believed earlier. Today everyone can cook this dish, because it is simple, but very tasty.
Kystyby with two types of fillings
You will need the following products for the test:
- wheat flour - 10 glasses;
- butter - 200 grams;
- water (warm) - 1 liter;
- salt.
Products for potato filling:
- potatoes - 1 kg;
- milk - 1 glass;
- egg - 1 piece;
- onion - 1 piece.
Wheat filling products:
- millet - 1 glass;
- milk - 4 glasses;
- sugar - to taste;
- butter - 50 grams.
Cooking kystyby
Heat the water to 30 ° C. Mix salt with sifted flour. Gradually add flour to the water and knead the dough. It should turn out cool, like dumplings. Cover the dough with a towel or wrap in plastic wrap and refrigerate while the filling is cooking. In no case do not add eggs to the dough, as it will become very brittle and you will not be able to roll the kystyby.
In order to prepare potato filling for kystyby, boil potatoes without peel, make mashed potatoes from them. Add milk, raw egg and beat well. Finely chop the onion and fry in butter until transparent. Combine onion and mashed potatoes.
Now prepare the wheat filling. The milk must be boiled. Pour cereals, sugar and salt into boiling milk. Reduce the fire. Cook until the porridge begins to thicken. Remove porridge from heat and add butter. After that, wrap the porridge in a warm blanket and let it brew for an hour. The porridge should be steamed.
Remove the dough from the refrigerator and cut (or pick by hand) into small pieces. Cover the unused portion of the dough with a towel while baking to keep it cool. Roll the pieces into thin layers. Cover the layers with a towel again. It is better to cut out even circles from the layer and pierce them with a fork in several places. Each circle must be fried in a dry (required) frying pan for a couple of minutes on each side. After removing the tortilla from the skillet, generously spread butter on each side and cover with a bag to keep the tortillas from drying out.
Thus, it is necessary to fry all the blanks for kystyby. Now take the cake and put the filling on one half, cover with the other half on top. Place the tortillas in a bowl with a lid. Ready kystyby should be steamed under a lid in order to become softer and more airy. It is better to serve with herbs and fresh vegetable salad.
