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.
Kystyby - very tasty traditional Tatar dish, recipe, with step by step photos which involves preparing unleavened flatbread with various fillings. Today we will look at kystyby with potatoes and how to cook it really tasty.
Classic recipe
Let's start with the simplest step by step photo recipe kystybya with potatoes, namely the classic version. In this form, it arose and was loved by many families decades ago.
Ingredients for the dough:
wheat flour - 280 g;
milk - 100 ml;
butter - 50 g;
chicken eggs - 1 pc. ;
sugar - 1 tbsp. l. ;
a pinch of salt.
Filling ingredients:
potatoes - 0.5 kg;
milk - 100 ml;
onion - 1 pc. ;
butter - 1.5 tbsp. l.
Preparation:
yandex_ad_1 When the potatoes are ready, drain the water and, without letting them cool, puree them using a blender or a regular fork. To make this process easier, boil the milk and add it little by little to the potatoes while you chop them. Melt the butter a little in the microwave or in a water bath and also add to the puree.
The next ingredient in the filling is onions. Peel and cut it into small pieces. Add half a tablespoon of vegetable oil to a heated frying pan, and then the onion itself. Fry it until transparent. Mix the onion and the finished puree. The filling is ready.
Now we make the dough. Break an egg into a clean plate, pour in a little warmed milk, melted butter and add granulated sugar. Add literally a pinch of salt and mix everything thoroughly into a homogeneous mass.
Sift all the flour separately and only then start adding it to the dough. Since there is a lot of flour, do this better in parts. At the end, you will have to knead the dough with your hands, as it will become quite dense.
Set the dough aside. Cover it with a towel and let it sit for about 30 minutes. Time to roll out the dough and make the scones. To do this, sprinkle the table a little with flour and roll the dough into a thick sausage. From these ingredients you will get a sausage, which you need to divide into 12 parts.
According to the step-by-step recipe with photos, kystyby with potatoes is made on the basis of flat cakes with a diameter of about 15 cm. Therefore, you need to roll out each of the 12 parts to this diameter. Heat a frying pan and, without adding oil, fry each flatbread on both sides. Over medium heat, each part will take about 3 minutes to cook.
We collect kystyby. Place the filling on half of the flatbread and cover it with the other half. These cakes should not unfold, so there is no need to additionally fasten them with anything at the edges.
Before serving, brush the kystyby with melted butter for an even more appetizing appearance.
yandex_ad_2 Kystyby with potatoes and mushrooms
This step-by-step recipe with photos is for those who love kystyby with potatoes, but at the same time want to diversify this dish a little. Mushrooms will cope with this task perfectly. This recipe is also notable for the fact that it does not contain eggs, so the method of preparing the dough is slightly changed.
Ingredients for the dough:
flour - 300 g;
water - 150 ml;
butter - 50 g;
vegetable oil - 1 tbsp. l. ;
Filling ingredients:
champignon mushrooms - 300 g;
medium potatoes - 6 pcs. ;
butter - 70 g;
onion - 1 pc. ;
salt - to taste;
pepper - optional.
Preparation:
For the dough, first mix the dry ingredients, i.e. flour and a pinch of salt. Then pour in water and sunflower oil.
Mix everything thoroughly. As a result, you should have an elastic dough that does not stick to your hands, but at the same time holds its shape. If necessary, to obtain the desired consistency, add a slightly larger amount of flour than indicated in the list of products.
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Usually it takes about 10 minutes to knead the dough for kystyby. When the time is up, wrap the test cling film and let it rest while you make the filling.
To prepare the filling, first take care of the potatoes - wash them, peel them, cut them into arbitrary small cubes and cook over low heat. 10 minutes after the water boils, lightly salt the potatoes. Remove from heat and drain water once potatoes are completely softened.
Rinse the champignons under running water and cut them to your liking, depending on what pieces (large or small) you want for the filling.
Peel the onion and cut into small pieces. Combine the mushrooms and onions in one pan and fry them with a little oil until the onions are golden. Salt and pepper the mushrooms as desired.
Add a little butter to the hot potatoes and mash them with a fork or blender at low speed. But don't overdo it!
Mix the mushroom mixture with mashed potatoes, taste and, if necessary, add more salt. In the meantime, the dough has infused enough and you can start making cakes from it. To do this, roll out the dough into a thick rope and, pinching off small pieces from it, roll them out to a thickness of 1.5 mm. The cakes should be the size of a saucer.
We move to the stove again. Heat a skillet over medium heat and fry each tortilla on both sides for 2 minutes. There is no need to grease the pan with vegetable oil. But immediately after you remove the cake from the heat, you need to grease it with butter. If this is not done, the cakes may break in half when folded.
When the frying process is complete, mentally divide each tortilla into 2 parts and place the filling on any of them.
Close it with the second part. So in a simple way you form kystyby with potatoes, preparing which before meeting this step by step recipe With photography, many found it difficult.
Kystyby can be eaten both cold and warm. If you prefer the second option, and the flatbreads have already cooled down, then the dish can be reheated in a frying pan or in the oven at 180 degrees.
Today I want to bring to your attention the recipe “Kystyby”. What is it? This is Tatar national dish, prepared from the simplest and most affordable products.
What it is - in simple terms, these are flatbreads with mashed potatoes. As far as I remember, they are always made with mashed potatoes.
And this is one of my earliest recipes, which I learned to make when I was 12-13 years old. Since my homeland is Tatarstan (where I lived in childhood and youth), I learned to cook this dish there, at school, in home economics classes.
Here are our products for the test.
A glass contains half milk and water. To be honest, I generally prefer dough made with water, otherwise it turns out very rich with milk. But let's take half - the glass is full.
And below in the photo are the ingredients for the filling.
You can start with potatoes. It needs to be boiled for puree. I took 8 medium tubers - that should be enough. You can do more - 10 pieces, so that you definitely don’t experience a shortage later.
In the meantime, let's do the dough. It will take about 10 minutes.
I pour 1.5 cups of flour into a bowl (then I will add more as needed). And I pour out a full glass of warm milk with water - the main thing is that the liquid is warm. This way our dough will knead better.
I add 1 teaspoon of salt and 2-3 tablespoons. spoons of vegetable oil.
And I knead the dough. During the kneading process I add more flour. As a result, I only get 2.5 cups of flour. The dough should be soft and elastic. We will still need half a glass for topping when we roll out our flatbreads.
This is the kind of lump we got. And I divide it into approximately equal parts the size of an egg. I got 7 of these piles.
Next, I fry the onion in butter.
I turn boiled potatoes into mashed potatoes. I add a little water so that our puree is not too dry, but it should not be runny either. I add butter, which I use for both frying and pureeing, approximately 120 grams and seasoning.
When the puree is ready, I start preparing the flatbreads.
I immediately put the frying pan on the fire - DO NOT POUR oil into it! We will fry the flatbreads IN A DRY frying pan.
I roll out the dough ball thinner and place it on a hot frying pan.
It's very fast, less than a minute. One side of the cake is slightly blushed, and immediately turn it over to the other.
If bubbles appear, pierce them with a fork; I do this with my spatula, since the pan is non-stick.
I place the flatbread on the table or dish. It’s better not to wait for our pancake to cool down, but to immediately put the mashed potato filling on it and fold it in half. Since there may be a possibility that if the cake is folded when it has cooled, it may crack at the fold.
We perform similar operations with the remaining dough balls.
Our kystybys are already, in principle, ready.
But we'll still fry them on vegetable oil until crispy. This is also a quick operation.
That's it. Now you can start eating.
Cooking time: PT01H40M 1 h 40 min.
Many overseas dishes have long settled on our tables. Traditional flatbreads and pies were replaced by kystyby. This dish comes from Tatar cuisine. Prepare the dough for kystyby in Tatar very simple. Let's talk about this today.
Tatar culinary traditions
In order to cook traditional Tatar dishes, you do not have to live in this region. Often, homemakers try to surprise their guests and household members with unusual delicacies. If you don’t know how to prepare dough for kystyby at home, this article is just for you. You'll see: this dish will become a favorite snack on your table.
Kystyby is a fried flatbread, usually with potato filling. Although experienced housewives I’m not averse to experimenting, so the flatbreads are stuffed with meat, sautéed vegetables, and cereals. And some of them prepare delicious desserts.
Read also:
As already mentioned, to cook delicious dish In order to really meet the culinary requirements of Tatar cuisine, you need to learn how to make the correct dough for kystyby with potatoes. Now we will share some secrets of kneading it:
- To prepare the dough, we will definitely need high-grade flour.
- You can use kefir, milk, including goat milk, filtered water, and whey as a basis.
- On a quick fix The dough for Tatar flatbreads is prepared without eggs. You only need to mix milk with sifted flour and add a pinch of fine crystalline table salt.
- Remember one rule: kystyby is never prepared on a yeast basis.
- Fluffy dough can be prepared with the addition of baking soda or baking powder.
- Lenten flatbreads are prepared in water.
- After kneading, the dough is allowed to rest in a secluded place.
- Divide the dough into equal pieces and then roll it out very thin.
- The diameter of each cake should correspond to the size of the frying pan.
- To give the flatbread a round shape, use a plate.
- Fry the flatbreads in a dry frying pan, its surface should be hot.
- There is no need to fry the kystyby for too long.
- It is better to fill the flatbreads while they are hot, as they will break apart after they cool.
- To ensure that kystyby retains its softness longer, pour melted butter on top of each flatbread.
- For flavor, you can add herbs or your favorite spices to the dough.
Tatar guests at our table
How you sometimes want to pamper your household with delicious culinary dishes. But there’s not always enough time to bake pies or sweets. confectionery. You can whip up a kystyby. In combination with potato filling, this dish will replace a full-fledged side dish, and at breakfast you will be happy to taste thin flatbreads with a cup of aromatic invigorating coffee.
Now we will learn how to prepare soft dough for kystyby. Believe me: this dish of Tatar cuisine will please even the most fastidious gourmet. Don't be lazy about kneading the dough. The longer you work with the base for kystyby, the softer and tastier the flatbreads will be. Properly kneaded dough should be elastic and non-sticky.
Compound:
- 250 ml whole pasteurized milk;
- 1 tsp. baking powder;
- 0.3 kg of sifted high-grade flour;
- 170 g butter;
- finely crystalline salt to taste.
Preparation:
- As already mentioned, in classic version Potatoes are used to fill kystyby.
- Prepare the puree filling in your usual way.
- Now let's talk in more detail about the features of preparing the dough.
- Melt butter in a deep bowl. This can be done in a microwave oven or in a steam bath.
- Add milk to the bowl with melted butter. It is advisable to use lukewarm milk.
- Mix everything well and add about 1/25 tsp. fine crystalline table salt.
- Next, add baking powder to the milk-butter mixture.
- Mix all ingredients thoroughly, you can use a whisk.
- Now we gradually begin to add the sifted flour.
- To saturate the flour with oxygen as much as possible, it is recommended to sift it several times.
- Now let's knead. First, knead the dough with a spatula. As soon as it begins to thicken, place it on the work surface and continue kneading.
- Don't forget to sprinkle the work surface with sifted flour.
- The finished dough should be moderately elastic and non-sticky.
- Let the dough rest for 10-15 minutes, and then proceed to preparing the cakes.
- Divide the total mass of dough into equal pieces and roll into very thin layers.
- While we are doing all the preparatory steps, put the frying pan on moderate heat and heat its surface thoroughly.
- Place the flat cake on a dry, clean surface of the frying pan.
- Fry it on both sides until golden brown.
- As soon as the flatbread is fried, put it on a dish and immediately stuff it.
- To maintain softness, grease the flatbreads on both sides with melted or softened butter.
Kystyby are delicious Tatar flatbreads with mashed potatoes, which will surely remind many of the taste from childhood. Its dough is prepared and kneaded very simply, just like pies without yeast.
The secret to preparing this dish is to roll out a very thin dough and fry it in a dry frying pan. Preparing kystyby is very easy if you follow the instructions correctly. step-by-step technology. As a result, we will get a base that does not break and is easy to wrap.
I was lucky enough to get the recipe for kystybya with Tatar potatoes from a chef friend of mine, who was trained to cook the traditional version of the flatbread.
Kystyby flatbread with potatoes
Kitchen appliances and utensils: masher for puree, knife for fine cutting, rolling pin for dough, brush for greasing pastries, three-liter saucepan, 2 kitchen towels.
Ingredients
How to choose ingredients
- For the recipe for tender kostyby dough with potatoes, we need to take wheat flour from soft varieties of wheat. We also must not forget that buying flour in a plastic bag is unacceptable. After all, in plastic it simply cannot breathe, which causes a rotten smell.
- At home, to check the quality of flour, you should try it. It should not have a sour, very sweet or bitter taste. We choose smaller potatoes without external defects and holes. For the puree we will need round tubers with a white shell and white pulp, as they are crumbly, tender and boil very quickly.
- We take a larger onion, without unnecessary damage to the peel, with a weak “onion” aroma. It is also better to take a lighter vegetable, as it is distinguished by its piquant spiciness.
Step-by-step preparation
- First, take 1 kg of potatoes, wash them thoroughly and peel them. Then cut into cubes and send to three-liter saucepan filled with 2 liters of water. We bet on big fire and bring to a boil. As soon as the water boils, reduce the heat to low and cook for another 20 minutes. After time has passed, we add bay leaf and 0.5 tbsp. l. salt. Cook for another 3 minutes.
- While the potatoes are cooking, cut the onion into cubes and fry it in butter (50 g) until golden brown (about 4 minutes).
- Boil 200 ml of milk. Don't forget to stir constantly, otherwise the milk may escape. Drain the water from the finished potatoes and use a potato masher to puree them.
- Add boiled milk and beat again.
- Pour the fried onions into the potatoes and mix thoroughly.
- Beat the egg in a deep container. Melt 50 g of butter and pour it into a bowl. Also add 130 ml of milk, 1 tbsp. l. sugar and 0.5 tsp. salt. Mix everything well.
- Adding 400 g of flour in small portions, knead the dough (until it stops sticking to your hands). Once finished, let it sit for 20 minutes.
- We make a sausage from the dough and divide it into 16 equal parts. Roll them into balls.
- Dip the balls in flour and use a rolling pin to roll them into a flat cake (sprinkling with flour).
- Remove excess flour from the cake and bake in a dry frying pan until golden brown on both sides (approximately 2 minutes).
- Using a brush, grease the kystyby with the remaining butter. Cover with a towel.
- Stuff the dish. Place mashed potatoes (2 tbsp) on half of the flatbread, and carefully cover it with the other.
- We perform this operation with the remaining kystybys. All that remains is to prepare the dish for serving.
Cooking video
You can learn more about how to make kystyby with potatoes from the video. With its help, going through all the stages of preparation is much easier than doing it yourself. What can we say about some of the subtleties and secrets that are shown in the video of the recipe for kystybya with potatoes.
How to decorate and serve a dish
- The best way to decorate the Tatar dish kystyby with potatoes is with the help of greens. For this we use lettuce and parsley. You can also use onions, garlic, cherry tomatoes, cilantro and dill.
- Despite the fact that we have learned how to prepare kystyby with potatoes, next we need to figure out how to serve it. To do this, place the flatbreads on a large plate and grease them with butter. The dish must be eaten hot, washed down with strong tea.
- In the same way we decorate and serve - Moldavian placintas -.
- Do not forget to add flour to the dough gradually so that it does not turn out too tight
- The dough for the dish must be fresh. Under no circumstances should you do it in advance.
- While frying pancakes, after each pancake, carefully remove dry flour from the pan with a paper towel.
- Raw kystybya flatbreads should not be coated with oil before cooking.
- We bake carefully. A high temperature will burn the dish, and a low temperature will completely dry out the dough.
- Be sure to wrap the finished cakes in a towel so that they remain soft and do not break when bent.
- Mashed potatoes should be made by hand, not using a blender. Otherwise the filling will turn out rubbery.
- It is necessary to cook kystyby only when it is hot.
We also fry classic flatbreads with water and flour in a frying pan.
Other cooking options
- During cooking, the first thing we can experiment with is the flatbread. It can be made not only with milk, but also with water, kefir, or without eggs at all. Here everyone chooses an option based on their preferences. However, the traditional version is prepared with milk.
- This dough is also perfect for “cheese flatbreads.”
- Change the filling. Having figured out how to make kystyby with potatoes, let’s move on to another stuffing. We can prepare this dish according to another traditional recipe, along with millet porridge.
- Let's also try to fill the flatbread vegetable filling. Any vegetables you can find will work for this. Cut them up and simmer like vegetable stew. If desired, you can add hot pepper to add some spice to the dish.
- You can prepare sweet kystyby. All we need is to steam a glass of mashed poppy seeds in milk and mix it with crushed walnuts and honey. Spread the sweet mass onto hot flatbreads and serve.
Write to us in the comments if you liked it kystyby recipe with potatoes. And also share your options for preparing the dough and filling the dish.