Khychyna. Recipe.

Khychiny is an unusually simple and tasty dish with Caucasian roots. It is a cake made from an unleavened dough with a variety of fillings. But the most common are Adyghe cheese and potatoes, minced meat with overcooked onion and greens, cheese with greens, young beetroot leaves with cheese. National this dish is considered for the peoples of Kabardino-Balkaria and Karachaevo-Circassian republics. The Balkarian Khychin differ from the Karachai way of cooking. For the first, the dough is rolled very thinly, and they are baked in a dry frying pan, sprinkled with flour. And the second, Karachai, fry in a pan, completely covered with oil.

Khychiny (recipe with potato-cheese filling)

Ingredients. For the test it is necessary:

- six hundred grams of flour;

- one egg;

- four hundred milliliters of milk;

- a teaspoon of salt;

- one packet (7 g.) Of dry yeast.

For filling:

- eight large tubers of potatoes;

- three hundred grams of Adyghe cheese;

- one hundred and fifty grams of suluguni.

Preparation. In a large bowl, sift flour, pour out a bag of yeast, salt and mix. We drive the egg and pour pre-heated (40 degrees) milk. We mix everything thoroughly, properly mixed dough should not stick to your hands. Leave it in a warm place for about an hour.

To make a stuffing of potato tubers, rinse and cook in a uniform until ready. After that, we clean and grate. Adygei and suluguni cheeses should be taken in the proportion of 2: 1, respectively. If these were not, you can replace them with any salty cheeses. Cheese, like potatoes, grate, combine and mix well. If necessary, dosalivayem.

We form from the filling balls (diameter 9-10 cm) for hitchin. The recipe is calculated approximately on 8 pieces.

Take the risen and significantly "grown" dough and cut it into as many pieces as the balls with stuffing turned out. In this case - 8 pieces. From each piece we make a bun and flatten it. In the middle we put the stuffing and gently circular movements wrap it with a test so that it is not visible. Should get a bun with stuffing inside and dough outside. With cautious hands we begin to pinch the ball, giving it the appearance of a cake. Then put this cake on a lightly powdered flat hard surface and roll out a thin pancake of the desired diameter. The main thing - do everything carefully, so as not to damage the shell of the dough.

Frying pan (better cast iron) is well heated and fried hutchins. The recipe is Balkarian, so we do not use any frying oil. When the upper part begins to dry, turn the cake. The total time for roasting one khichina from two sides is about 6 minutes.

Hot cakes are lavishly greased with butter and served to the table. Khychin with cheese and potatoes are ready. If the diameter of the frying pan was large and they turned out to be large, you can cut the whole pile into two or four pieces.

Khychiny (recipe for yogurt) with meat stuffing

Ingredients. For the test:

- half a liter of curdled milk (kefir);

- Wheat flour, how much will take the dough (about 700 gr.);

- a teaspoon of soda;

- some salt.

For filling:

- half a kilogram of minced meat;

- two heads of onions;

- ground pepper;

- along a bunch of green dill and parsley.

Preparation. Sprinkle a little warm water, pour salt and soda. After the appearance of bubbles in small portions, add flour. We mix the soft, but not sticky dough, leave for a while.

In order to prepare the filling, chop the onions finely and gild it in oil. The meat is twisted in a meat grinder. The resulting stuffing is mixed with fried onions and pre-cut greens. Season to taste with pepper and salt. We form fairly large balls. Ideally, the henna should consist of the same amount of dough and minced meat.

We wrap the batter with minced meat and form cakes as described in the recipe above. Fry on a hot skillet without oil. Khychin can be removed from the fire when they are fried on both sides. Lapeshki grease with butter. We serve hot with sour-garlic sauce.