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 of onion
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 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. Make mashed potatoes, add hot milk, salt and butter to the mashed potatoes. 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.
Kystyby is a traditional dish of Tatar cuisine. These are thin flatbreads made from unleavened dough with filling. Dough for kystyby in Tatar made with water or milk. The filling can be very different, but most often it is mashed potatoes or millet porridge, as well as thick meat stew.
Thinly rolled out flatbreads are fried in a dry frying pan, the filling is then placed on one half of each of them, covered with the other half and fried again in a frying pan, this time in butter or vegetable oil.
For unleavened dough without eggs you will need:
- milk - 500 ml;
- flour - 5 glasses;
- salt - a pinch;
- oil for frying.
The ingredients are kneaded into a dough; it comes out looking like dumplings, especially if you use water instead of milk. Then it is covered with cling film and allowed to “rest” for 20 or 30 minutes while the filling is prepared. Then roll out thin cakes, aligning the edges with a plate.
They are fried in a dry frying pan, placed on a plate and covered with a towel to keep warm. When cold, they will be difficult to fold in half once the filling is added and may break. Then Tatar-style kystyby is fried in oil and served hot with broth or tea.
To prepare kefir dough you need:
- kefir - 200 ml;
- egg - 1 pc.;
- flour - 3 cups;
- salt - a pinch.
The preparation technology is very simple: mix all the ingredients and knead thoroughly. Then cover with cling film or a towel, let it rest, roll out thinly, and fry in a dry frying pan. Place the filling on one half, cover with the other half and fry again in oil.
A soft and tender base for flatbreads can be obtained using the following products:
- flour - 300 g;
- milk - 100 ml;
- butter - 40 g;
- salt - a pinch;
- sugar - 1 tbsp.
On water and milk:
- milk - 250 ml;
- water - 250 ml;
- egg - 1 pc.;
- flour - 4 cups;
- butter - 50 g;
- salt - a pinch.
Dough with this composition is more plastic and soft.
With baking powder or soda:
- milk - 500 ml;
- egg - 1 pc.;
- vegetable oil - 200 ml;
- flour - 1 kg;
- salt - 1 tsp;
- soda or baking powder - 0.5 tsp.
The cakes become more fluffy with baking soda or baking powder.
Thus, there are quite a lot of recipes for dough for kystyby in Tatar and they are all easy to follow, and the result is simply wonderful! But, of course, a lot depends on the filling.
Fillings for kystyby in Tatar
Mashed potatoes:
- potato;
- milk;
- salt;
- onion;
- vegetable oil;
- ground black pepper or a mixture of peppers.
Prepare mashed potatoes with milk and salt. Onions are finely chopped and fried until golden brown in vegetable oil, placed in mashed potatoes, then added ground pepper. You can also add finely chopped dill, cilantro or parsley.
Millet porridge:
- millet cereal - 1 cup;
- water - 1.5 cups;
- milk - 2.5 cups;
- salt to taste.
Rinse the cereal thoroughly and drain the water. Mix milk and water in a saucepan, add salt, bring to a boil and add cereal. Stir well and cook over low heat until tender.
In addition to millet, you can use any other cereals. Here is a recipe for making salty porridge, but if you prefer sweet fillings, you can add sugar.
To prepare the meat stew for the filling, you need the following ingredients:
- beef or lamb - 500 g;
- canned green peas - to taste;
- canned corn - to taste;
- carrots - 1 pc.;
- onions - 1 pc.;
- vegetable oil - 1 tbsp;
- salt, pepper - to taste;
- starch - 1 tbsp.
Chop the meat very finely and lightly fry in a frying pan with vegetable oil. Add salt and pepper, add finely chopped onions and carrots, cover with a lid and simmer over low heat until tender. Add green peas and corn to the finished stew. To prevent the filling from leaking out of the finished dish, add starch to the stew, stir thoroughly and bring to a boil.
So, the dough for Tatar-style kystybai is ready, as well as the filling. All that remains is to roll it out, fry it and add the fillings. For the first time, the cooking process may seem somewhat labor-intensive, but in the end the result is unusual. tasty dish. In addition, it is very filling.
Finished products can be served with vegetable or meat broth; this is a wonderful breakfast for both adults and children, and also a wonderful treat for tea.
Bon appetit!
The dough for kystyby in Tatar can be made in different ways. As a rule, its base is water. However, in some cases, housewives prefer to prepare flatbreads using milk.
It should be especially noted that kystyby dough is never kneaded using kefir, yogurt and other acidic products. If you neglect this advice, you will end up with thick, rough and dense cakes that are difficult to chew.
Kystyby dough: recipe with water
There is nothing complicated in preparing such a base. The dough is kneaded easily and simply, and turns out tender and tasty.
So, to make kystyby dough with potatoes, we will need:
- large eggs - 2 pcs.;
- cool drinking water - 1 glass;
- medium-sized sugar - 5-6 g;
- table soda - a small pinch;
- sea salt - a few pinches;
- vegetable oil - 3 large spoons;
- snow-white flour - add as much as the base absorbs.
Kneading process
Kystyby dough, mixed with water, is considered not only dietary, but also very tender and soft. To prepare it, use only cool liquid. It is poured into a deep bowl and then added chicken eggs. Having thoroughly beaten the components with a regular fork (not with a mixer or blender), pour medium-sized sugar into them one by one, add a little vegetable oil, a pinch of soda, sea salt and flour. By the way, the last component should be added exactly as much as the base absorbs.
By thoroughly mixing the ingredients with your hands, you should get a dense, but at the same time homogeneous and tender dough. It should not stick to your fingers.
In order for the base to reach the desired consistency, it is covered with a bowl or wrapped in film and left in this form for 40-45 minutes.
How to use?
The kystyby dough, prepared according to the method described above, should be rolled out on a large board sprinkled with a sufficient amount of flour. A small piece is cut from the general base and then dipped in flour. Having placed it in the center of the board, it is carefully rolled out to a thin and even cake with a diameter of 13 centimeters.
The remaining dough is processed in exactly the same way.
Frying products in a frying pan
To make the dough for Tatar-style kystyby soft and tasty, you should fry it in a frying pan and carefully monitor the degree of preparation of the flatbreads so that they do not burn. Place dry and clean dishes over high heat, and then place one of the products into it.
The flatbreads should not be fried for very long. You just need to get them dry and partially browned. In this case, the products should not break. Real kystyby is tender and soft.
Cooking features
After the kystyby dough (potatoes make the most delicious flatbreads!) is fried, it must be covered with a thick towel. This will prevent contact flour products with air, as a result they will remain soft and very tasty. If you leave the cakes in open form, then they will dry out very quickly and simply break during the filling process.
Making dough for kystyby
Soft, elastic dough is only the first step on the housewife’s path to success. If you want to get the most high-calorie and tasty kystyby, we suggest making flatbreads not based on water, but based on milk. A cow product with maximum fat content is ideal for this.
So, to knead the dough for kysty, you need to prepare:
The process of preparing the base
This dough is made just as easily and simply as in the previous recipe. First, fresh full-fat milk is poured into a deep bowl, and then butter is added to it and put on medium heat. Once the cooking fat begins to melt, but milk product does not yet boil, remove the ingredients from the stove and leave in this form until warm. During this time, the butter should completely melt.
While the milk is cooling, in a separate bowl you need to beat the chicken eggs, after adding sea salt to them. It is advisable to carry out this procedure using a regular fork. If you use a blender, your cakes may turn out too fluffy.
As soon as the milk has cooled, add beaten eggs to it and mix them well. Having received a homogeneous cream-colored mixture, gradually add flour that has been previously sifted several times.
By thoroughly mixing the ingredients, you should get a fairly dense base that does not stick to your palms.
After the described actions ready dough put in a plastic bag and leave at room temperature for half an hour. During this time it should become softer and more pliable.
How to form cakes and fry them in a frying pan?
Dough for kystyby, prepared on the basis of milk, is processed in exactly the same way as the base on water. It is divided into pieces, rolled in flour, and then thinly rolled into a round cake. Next, it is fried in a dry frying pan (until lightly browned) and covered tightly with a towel.
How to cook kystyby?
After all the flatbreads are fried, you can safely begin to form the kystyby. Usually mashed potatoes are used for this.
The fried products are removed from the stack one by one, and then completely dipped into melted butter (or hot vegetable oil). After this, a small layer of puree is spread on one side of the cake. We cover the filling with the second half of the product, and the kystyby is considered completely ready.
This dish can be consumed either hot or already cooled. If you don't eat it all at once, you can put the leftovers in the refrigerator. It is advisable to re-serve kystyby after it has been heated in a microwave oven. Cold products are also fried in a frying pan with the addition of vegetable or butter. By the way, last option preferable. These kystybys turn out to be very tasty, aromatic and crispy. They should be served with sweet hot tea.
Lavash recipes
kystyby with potatoes recipe with photo
50 minutes
140 kcal
5 /5 (1 )
Kystyby with potatoes is national Tatar dish. These fried tortillas are reminiscent of Mexican tortillas. They are prepared from unleavened dough stuffed with mashed potatoes and fried onions.
The filling is laid out on one edge of the hot flatbread and covered with the other half, and the top is coated with butter.
In this article I will tell you how to cook kystyby with potatoes so that ready dish It was very tasty, soft and delicate in taste.
You will also learn how you can diversify the traditional mashed potato filling.
Delicious Tatar flatbreads kystyby with mashed potatoes
Kitchen tools: knife, cutting board, rolling pin, cling film, silicone brush, tablespoon, plate, frying pan, spatula, saucepan.
Ingredients
For the test
For filling
Step-by-step preparation
Recipe for tender kystyby dough with potatoes
For Tatar flatbreads kystyby is getting ready unleavened dough in milk with added butter. You can replace milk liquid sour cream or kefir, but with milk the dough turns out more tender.
Did you know? If you prepare the dough using potato broth, it will remain soft even the next day.
I will use a mixer to make the dough, but you can knead it by hand without any problems.
Preparing the filling for kystyby
While the dough is “resting”, we will prepare the filling for our flatbreads. The traditional Tatar dish kystyby is prepared with potatoes, but I would like to offer you several filling options.
In the first version we use only mashed potatoes. In the second - puree with fried mushrooms, and in the third - mashed potatoes with fried bacon.
- Peel the potatoes, cut into small pieces and boil in salted water until tender.
- Peel the onion and cut into small cubes.
- Place butter in a heated frying pan and add onions.
- Stirring, fry the onion until golden.
- Next, cut the mushrooms into thin slices. I will use champignons, and you take any mushrooms to your taste.
- To enhance the taste of mushrooms, fry them in a mixture of olive and butter. Choose unrefined olive oil.
- Place the mushrooms in a heated frying pan with olive oil and butter and fry them until golden brown.
- Next, finely chop a clove of garlic and add it to the lightly fried mushrooms to highlight their taste.
- Fry the mushrooms along with the garlic over low heat until tender.
- Cut the bacon into small strips.
- We transfer the finished onion to a plate along with the oil in which it was fried, and fry the bacon in the vacated frying pan.
- When the potatoes are cooked, drain the water and mash them into a puree.
- Add butter and milk to the puree and continue kneading until smooth. If you plan to eat the scones right away, you can add cold milk, but if you are making scones that will be left for the next day, add hot milk.
- Salt the finished puree to taste.
- Add dry dill to the mashed potatoes and stir until smooth. You can add fresh herbs, it will also turn out very tasty.
How to make kystyby with potatoes
Important! We fill the flatbreads hot so that they do not break when folded.
Using this recipe, you can prepare Tatar-style kystyby not only with potatoes, but also with millet porridge. Experiment and you may find another filling option that you like better.
Serve these delicious flatbreads hot. They go perfectly with any first course or tea.
Video recipe
I suggest watching a video in which you will see in more detail how to prepare kystyby with potatoes according to this recipe.
Kystyby. Tatar cuisine
You will need:
Dough:
Premium wheat flour – 300-400g
Milk – 130ml
Butter 50g
Chicken egg – 1 pc.
Sugar 1 tsp.
Salt 0.5 tsp.
The video contains video inserts from the following episodes:
Creamy champignon soup - https://www.youtube.com/watch?v=3cMCpmZEj4E&list=PLV5WF2_SpMvb_KBSOWtq2Us1afv2qQLGt&index=3
Azu in Tatar. But not just the basics - but the magnificent basics! https://www.youtube.com/watch?v=b_1nZF3ZP-w&list=PLV5WF2_SpMvZ9QqQ9mAxERXP1gfismmAt&index=25
Custard profiteroles (dough for profiteroles, eclairs) and custard https://www.youtube.com/watch?v=gjfMNPRg3sM&list=PLV5WF2_SpMvYzjyMXTrDy_Cx672lTAj1d&index=22
Real Tiramisu It's very simple and very tasty https://www.youtube.com/watch?v=RZjGZm8aCF8&list=PLV5WF2_SpMvYzjyMXTrDy_Cx672lTAj1d&index=25
Beef ribs in wine sauce https://www.youtube.com/watch?v=hc9t8fFZT-c&index=45&list=PLV5WF2_SpMvZ9QqQ9mAxERXP1gfismmAt
Video catalog - https://www.youtube.com/watch?v=QcT9xUb4WkM&list=PLV5WF2_SpMvZ-YyF3jHJFp4xGSKq20maq&index=1
Be sure to go to the channel’s playlists - there you will find the sauce for Caesar salad and the Caesar salad itself, there you can choose a recipe for something delicious for dinner, in the “Salads” playlist there is (who would have thought) delicious salads, in the “Soups and Broths” playlist you will find the most excellent Ukrainian borscht recipe, an absolutely amazing creamy champignon soup, in the Pasta playlist there is very simple recipes– pasta carbonara, pasta marinara, pasta with mushrooms and creamy sauces, and excellent Italian lasagne with bechamel and bolognese. Dig through the piles of these videos - you'll love it!
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Kystyby (kuzikmyak) is a traditional dish of Tatar cuisine, an unleavened flatbread fried on both sides, stuffed with mashed potatoes or millet porridge. We will consider the recipe for the first option, since kystybai with potatoes is considered a classic. It will take about an hour to prepare. Only the simplest products are needed.
Ingredients:
- flour – 300 grams;
- potatoes – 500 grams;
- milk – 200 ml;
- chicken egg - 1 piece;
- butter – 70 grams;
- sugar – 1 tablespoon;
- onions – 1 piece;
- salt - to taste.
To prepare kystyby, you can use previously made puree if it has not turned gray.
Recipe for kystyby with potatoes
1. Wash, peel, cut potatoes in large pieces. Boil in salted water until tender. Boil milk (100 ml).
2. Drain the water, mash the potatoes until puree with a masher (not in a blender), add 1 tablespoon of butter, 100 ml of hot milk, salt to taste. Stir until smooth.
3. Cut the washed, peeled onion into small cubes. Heat a frying pan in butter, fry the onion until it becomes transparent.
4. Add onion to mashed potatoes and stir.
5. Heat the remaining 100 ml of milk. Melt 1 tablespoon of butter.
6. Mix warm milk, sugar, egg, salt and melted butter in a deep bowl.
7. Sift the flour into another bowl.
8. Gradually adding the mixture from stage 6 to the flour, knead the dough until it stops sticking to your hands. Cover with a towel and leave for 20-30 minutes (do not put in the refrigerator, the dough for kystybay must be fresh).
9. Lightly flour the table, lay out the prepared dough, roll it into a thick sausage, then cut into 10-12 pieces.
10. Roll each part into a flat cake with a diameter of about 15 cm.
11. Fry the flatbreads on both sides in a dry frying pan (1-2 minutes on each side). After each flatbread, clean the pan to remove any remaining burnt dough.
12. Place potato filling on one half of the hot (required) flatbread (layer thickness approximately 1 cm), cover with the other half. Brush the prepared kystyby with melted butter and serve.
