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, 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.
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 preparing 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 utensils: knife, cutting board, rolling pin, cling film, silicone brush, tablespoon, plate, frying pan, spatula, saucepan.
Ingredients
For the test
For the filling
Step-by-step preparation
Recipe for tender kystyby dough with potatoes
For Tatar flatbreads Kystyby prepares unleavened dough in milk with the addition of 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.
With this recipe you can cook kystyby in Tatar 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 lasagna with bechamel and bolognese. Dig through the piles of these videos - you'll love it!
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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 dairy 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 steps, the finished dough is sent to a plastic bag and left 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?
The 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.
Kystyby is a national Tatar dish, it is a flatbread made from mashed potatoes or wheat milk porridge. Kystyby is a tasty and filling dish that is great for breakfast. And now we will share with you the secrets of how to prepare kystyby at home.
How to cook kystyby?
Ingredients:
- milk – 1 l;
- flour - 10 glasses;
- salt;
- mashed potatoes - filling;
- wheat cereal (+3 cups milk, butter, for filling) – 1 cup;
- butter – 200 g.
Preparation
Mix milk, salt and flour into a thick dough, cover and let rest for 20 minutes. For the potato filling you need. Make mashed potatoes, add more milk, butter, fry the onions to make the mashed potatoes tasty. Beat with a mixer (but not a blender), this makes the puree fluffy.
For the cereal filling (you need to sort it out). Cook thick porridge and add butter at the end. We wrap the pan with a blanket so that the porridge “reaches”.
When the fillings are ready, take the dough out of the film and knead it well. Then we divide it into two parts and put one back into the bag. Cut the second one into small pieces and roll them out. And cut out an equal circle; for this you can use a lid or glass. Next, fry the flatbreads in a dry frying pan. First, fry the flatbread on one side, turn it over and grease the fried side with butter. Place the finished flatbread on a plate and immediately grease the other side. Cover the greased hot cakes with a napkin to keep them warm. When all the flatbreads are fried, we start filling them. Place the filling in half of the flatbread and cover with the other. When everything is ready, move on to the second part of the test. Place the finished kystyby in the oven, heated to 150 degrees for 15 minutes. And lubricate with oil again.
Kystyby with potatoes
Ingredients:
For the test:
- kefir – 1 glass;
- soda – 0.5 tsp;
- salt;
- vegetable oil – 3 tbsp. spoons;
- flour - 3 cups.
For mashed potatoes:
- potatoes – 6 pcs.;
- egg;
- butter – 50 g;
- milk – 500 ml.
Preparation
Peel the potatoes and cook in boiling water for 20 minutes until tender, drain the water, add milk, grind in butter and a mortar into a puree. The puree should be thick and fluffy.
For flatbreads, knead the dough. Divide it into pieces and roll out into small circles. Place the puree into half circles and cover with the other half. We connect the ends and press them down with a fork. Fry the tortillas in oil for 7 minutes on each side.
How to cook kystyby with potatoes?
Ingredients:
- milk – 100 ml;
- egg – 1 pc.;
- butter – 50 g +50 g (for greasing);
- flour – 300 g;
- sugar – 1 tbsp. spoon;
- salt.
For the filling
- potatoes – 700 g;
- onion – 1 pc.;
- milk – 150 g;
- butter – 30 g;
- vegetable oil – 1 tbsp. spoon;
- salt.
Preparation
Let's prepare the dough, for this we mix milk, salt, sugar, egg, melted butter and mix everything. Add flour to the prepared mixture and knead. Ready dough cover with a towel and 
let it sit for a while. Let's prepare the filling. Make mashed potatoes and add sautéed onions to it. Then divide the dough into pieces of approximately 70 g, roll it out thinly and cut out flat cakes with a diameter of about 15 cm. Bake the flat cake in a hot, dry frying pan. Wrap the finished cakes in a towel to keep them warm. When all the flatbreads are ready, put the filling on them. To do this, put mashed potatoes on one half and fold the other on top. Generously grease the kystyby with melted butter on both sides. The flatbreads need to be filled hot, then they will not break. Then put the cakes in a frying pan, cover with a lid and put in the oven for 10 minutes, but you can do without it.
Kystyby is a recipe that has been proven not for decades, but for centuries. Hundreds of years ago, Tatars and Bashkirs prepared simple flat cakes that resembled open pies. A filling of cereal was placed in the center of a disk of dough, similar in thickness. Over time, meat and potatoes joined the range of fillers.
Since the dish consists of only a couple of elements, each of them must be flawlessly perfect. It is better to make flatbreads with your own hands, and the dough for kystyby is soft and pliable - knead well and leave to proof so that the gluten threads have time to “relax” and provide a delicate base.
Ingredients:
- flour - 280 g;
- a pinch of salt and sugar;
- water - 145 ml.
Preparation
- The dough is simple: just mix the dry ingredients together, pour in warm water and work the “bun” with your hands for about 8-10 minutes.
- Wrap the formed ball in film and leave for half an hour.
- Portions of the dough are rolled into discs and browned in vegetable oil.
Kystyby - recipe in Tatar
Since ancient times, the Tatars have made kystyby with potatoes: they simply knead the tubers, season them, and they’re done. Modern housewives have decided to slightly complicate the filling recipe to suit the texture of the dish, so they pound the potatoes with butter and milk, like mashed potatoes.
Ingredients:
- flatbreads - 5 pcs.;
- potatoes - 540 g;
- milk - 110 ml;
- butter - 45 g.
Preparation
- After boiling the peeled and chopped tubers until soft, mash them with warm milk and half the butter.
- Spread a centimeter layer of puree onto the flatbreads, fold the latter in half and brush with the remaining butter.
- Tatar national dish The kystyby is almost ready, all that remains is to brown it on both sides.
As part of the modernized recipe, Tatar housewives use kefir, not water, in the dough, because it has long been known how positive the addition of dairy products is to the texture of the dough. In view of this, it is better to knead the dough for kystyby with potatoes yourself. Nowadays it is also possible to diversify the filling into pieces.
Ingredients:
- flour - 320 g;
- kefir - 115 ml;
- egg - 1 pc.;
- potatoes - 390 g;
- a handful of green onions;
- feta cheese - 65 g.
Preparation
- It is always better to start the kysty recipe with the dough, as it needs to rest. Knead the first three ingredients together well.
- Boil the potatoes and mash them with a pinch of salt, onion and crumbled cheese.
- After rolling out the flatbreads, let them set in a dry frying pan, then cover with the mash, fold and leave to brown.
- Kystyby with potatoes is a quick and uncomplicated recipe, and the dish can be served immediately.
Kystyby is a variable recipe, so you can use almost anything for filling, if you do not strive to follow the original version to the last letter. Meat eaters will definitely prefer this option filled with juicy minced pork and beef.
Ingredients:
- raw flatbreads - 6 pcs;
- minced meat - 570 g;
- a handful of green cilantro;
- onions - 35 g.
Preparation
- Before preparing kystyby, choosing one of the methods described above, prepare flat cakes.
- Combine the minced meat with onions, herbs and a pinch of salt.
- Spread a sixth of the mixture over one of the flatbreads, fold in half and fry over low heat until golden brown.
If homemade base is not important to you, replace it with lavash, this step will significantly speed up the process. For the dish, you need to choose thin but durable sheets, always fresh, so as not to crack during molding. The filling can be any mixture of ingredients that is not too watery: crushed vegetables, cereals, cheeses, meat.
Ingredients:
- Armenian lavash - 2 sheets;
- crushed potatoes - 420 g;
- garlic - 1 clove;
- dill greens - 1 teaspoon;
- butter - 25 g.
Preparation
- Before preparing kystyby, crush the boiled tubers along with garlic and herbs. Don't forget the spices.
- Divide the puree between two sheets, fold them, oil them and brown them in a dry frying pan.
It was already mentioned earlier that the kystyby recipe is the most delicious of homemade kefir cakes. Pliable to work with and tender after frying, this dough holds its shape and filling well, and therefore a dish made from it is easy to pack and take on trips. The filling here will be a potato mixture with a pinch of spices - not a completely authentic option.
Ingredients:
- kefir - 210 ml;
- flour - 345 g;
- soda - 5 g;
- mashed potatoes - 320 g;
- a pinch of nutmeg and thyme.
Preparation
- Mix the first three ingredients together and set the dough aside. After half an hour, roll out the cakes and let them set in a hot frying pan.
- Place potatoes on top of half of each tortilla.
- Continue frying until you achieve the desired shade.
The most authentic is considered to be kystyby with millet porridge; this version of the dish was more convenient to prepare and transport to nomadic peoples. If this option is a little dry, then rest assured that by boiling the cereal in plenty of milk and butter, it will acquire a pleasant, creamy consistency. You can also add pickled cheese to the cereal.