The dough for kysty with potatoes is tender. Kystyby with potatoes

Description

Tatar kystyby- a simple but very tasty dish of traditional Tatar cuisine in the form of fried flatbread with potatoes, which is less often replaced with millet porridge. Despite its apparent complexity, kystyby is quite easy to prepare at home.

Our step-by-step recipe with photos describes the preparation of simple yeast-free flatbreads with tender mashed potatoes, as well as millet. By the way, potatoes can be seasoned not only with butter, but also with vegetable oil with onions fried in it. This will not spoil the taste of the dish, and for some it will even improve.

Kystyby is good both as an appetizer and as an independent main course. From the specified amount of products you will get approximately 35-40 cakes. Here a lot depends on the rolling out of the dough. Keep in mind that the thinner it is rolled, the tastier the kystyby. And please, do not prepare the filling using modern devices, mix everything by hand: it’s more appetizing and closer to the original recipe.

It's time to start preparing the delicious Tatar dish kystyby with potatoes and millet porridge!

Ingredients


  • (10 tbsp.)

  • (1 tbsp for dough + 4 tbsp for filling)

  • (1 kg)

  • (200 g)

  • (1 tbsp.)

Cooking steps

    In a bowl, combine 1 liter of cow's milk, about 10 tbsp. sifted wheat flour, salt to taste and knead the stiff dough. We wrap it in food grade polyethylene and let it rest for 15 minutes.

    From 1 kg of potatoes, 100 g of butter and 1 tbsp. milk, prepare tender mashed potatoes in the usual way. Salt it to taste (you can also add pepper if desired). The puree should be very tasty, so don’t skimp on ingredients and knead well!

    Now we prepare the millet, for which we first sort it out and then thoroughly wash it with 1 tbsp. millet cereal. After this, boil it until thickened in 3-4 tbsp. milk with salt and sugar to taste. At the end of cooking, generously season the porridge with butter.

    We return to the dough, knead it and divide it in half, immediately removing one half into the bag. Cut the remaining half into equal pieces the size of a tangerine.

    Roll out each piece thinly with a rolling pin.

    Cut out the correct circle from it.

    Place the blanks for the flatbreads (5-6 pieces) on a floured work surface, but not overlapping, and cover with a cloth to prevent chapping.

    Fry the flatbreads in a hot dry frying pan (you can use two at the same time) until browned.

    When one side is fried, turn the cake over and grease only this finished side with butter.

    Turn the finished flatbread over onto a plate with the oiled side and cover the other side, which is now at the top, with oil.

    While the cakes are hot, be sure to cover them with a cloth and/or cellophane so that they cool more slowly and do not become tougher.

    Now we fill the tortillas with mashed potatoes, spreading it halfway around the circle.

    We do the same with millet porridge.

    After this, roll the cakes into a crescent shape.

    We lay out the Tatar kystyby in a pile, cover with a cloth and leave for a little while so that the flatbreads, soaked in the filling, become even more tender. After this, you can start tasting them.

    And if desired, a baking sheet with kystyby can be placed in an oven preheated to 160 degrees for 15 minutes, and then taken out, re-oiled and served. Consolidation!

    Bon appetit!

You can’t spoil porridge with oil, but neither can kystyby! Oiled flatbreads, but not greasy and filled with potatoes, similar to a version of a stuffed tortilla, subtly belong to the dishes of Tatar cuisine. Kystyby with potatoes or millet porridge is a very favorite dish for many men, and not only them. Today we will learn how to cook kystyby using these secrets and a cooking recipe.

What to use for kneading?

The liquid component of the dough can be water, milk, or both in equal proportions - these are the three most versatile options. You can prepare kystyby with kefir, then in the finished dish the slight sourness of the dough will be in perfect harmony with the sweetish puree for the filling, but the main thing is to choose the right proportions of the remaining ingredients and choose the spices. The most delicate dough is made from potato broth; it will need to be strained.

With or without eggs?

The dough with eggs is more dense and pliable. With eggs, the finished flatbreads taste pleasant and are golden in color, but may turn out to be harsher. They will be perfect if you soak them generously in melted butter. Try both options to find your ideal recipe for making kystyby and tasty dough for it. Eggs are added at the rate of 1 piece per 300-500 grams of flour. With any method, the dough should be allowed to rest a little after kneading.

Shape and size

The dough piece for the flatbread is small in size, about the size of a chicken egg. Each ball is carefully rolled out, very thinly (1-2 mm) away from the center. To speed up the process, you should detach a large piece of dough from the entire mass, roll it out and cut out circles with a plate.

Special mashed potatoes

The filling must be cooked perfectly. So kystyby with potatoes is filled with delicious puree, which is thoroughly mashed to remove lumps and lightly beaten. Warm milk and melted butter are a must in mashed potatoes. If you are preparing the filling with Turkish delight, then the onion and the remaining oil after sautéing are also added to the puree.

Alternative filling options

The filling, of course, can change depending on your preferences, the main thing is the dense structure and temperature (let the filling cool), so the cake will not get soggy. Kystyby with millet or potatoes are the most common types of this delicious Tatar dish.

In two stages

It is not recommended to immediately fill the flatbreads with potatoes or millet porridge. After frying the base on both sides without oil in a hot frying pan, they are immediately bent, otherwise they will break later. After this, they are wrapped in a towel or placed in a container and covered with a lid, and covered with cloth on top. At this time, preparation of the filling is completed. And only after such a thermal effect can you spread the slightly cooled filling. Fry with oil immediately before use, because when reheated it will not be as tasty, and the base may even become cardboard.

Kystyby with potatoes. The perfect recipe

  • Milk - 2-2.5 tbsp (1 tbsp - 200 ml)
  • Flour - 5 tbsp
  • Salt - ¼ tsp
  • Small egg - 1 piece
  • Butter - 30 g (you can do without it, it will turn out piquant)

For mashed potatoes:

  • Potatoes - almost 1 kg
  • Milk - at least 150 ml
  • Salt and pepper - to taste
  • Butter - 50 gr
  • Small onion - 1 piece

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  • Melted butter for greasing
  • For frying - butter

How to cook:

  1. Wash the potatoes, peel them, cut them into slices and boil.
  2. Pour melted butter into milk, add salt and beaten egg.
  3. Then gradually adding flour, passed through a sieve, mix the dough. Gradually begin to form it into a bun with your hands.
  4. It may stick a little. Does it stick a lot? Sift the flour onto the work surface (a little bit) and coat, stirring in the flour.
  5. Return the dough to the container, cover and let rest a little.
  6. Saute the onion with butter, heat the milk.
  7. Pour warm milk, onion and butter over the prepared potatoes (drain the broth). Also add spices and melted butter, mix everything thoroughly to remove lumps and beat into a fluffy mass.
  8. Take out the dough. Pinch off a small piece as described above and roll it out. Trim off the excess with a plate, it will turn out neatly.
  9. Cook the flatbread over low heat in a hot frying pan without fat.
  10. Then we oil the hot cake on both sides and bend it in half. You can oil them later when they are completely ready.
  11. Repeat until the dough is gone.
  12. Fold all the cakes and cover. Leave for 10-15 minutes.
  13. Prepare the filling, heat the frying pan with fat. Fill each flatbread with 2-3 tbsp of puree
  14. Fry the finished kystyby with potatoes for 2-3 minutes on each side.
  15. Oil the kystyby (if you haven’t done this before) and serve.

kystyby with potatoes

Kystyby with potatoes- These are flatbreads made from unleavened dough filled with mashed potatoes. Kystyby, also called kuzimyak, is a 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.

This dish is an old traditional Tatar dish, which is prepared from dough with filling. There are many recipes for kystyby with potatoes. The dough can be prepared with the addition of water, milk or kefir. Use proven cooking options and even the most demanding gourmets will be satisfied.

Kystyby with potatoes - Tatar recipe

This delicious, hearty dish warms the body and soul. Not only fresh puree, but also yesterday’s puree is suitable for cooking. Kystyby in Tatar will appeal to both children and adults.

  • potatoes – 540 g;
  • salt – 2 g;
  • onion – 1 pc. onion;
  • milk – 110 ml for filling;
  • sugar – 1 tbsp. spoon;
  • milk – 110 ml for dough;
  • butter – 55 g;
  • oil – 1.5 tbsp. spoons of butter for filling;
  • country egg – 1 large;
  • flour – 290 g.

Preparation:

  1. Cut the potato tubers into pieces.
  2. Place in salted water. Boil.
  3. Boil the milk. Pour into potatoes.
  4. Knead. You will get puree.
  5. Place butter.
  6. Add some salt. Stir.
  7. Chop the onion. You will need cubes.
  8. Heat the frying pan.
  9. Place butter for filling. To warm.
  10. Add onion.
  11. Fry. It should be transparent.
  12. Place the roast in the puree.
  13. Mix.
  14. Mix heated milk (for dough) with sugar.
  15. Add some salt.
  16. Pour in the egg.
  17. Melt the butter. Pour over the egg. Mix.
  18. Pour the resulting liquid into the flour.
  19. Knead the dough. It shouldn't be sticky.
  20. Place in a bag. Let sit in the refrigerator for half an hour.
  21. Roll out the dough. You will get a sausage.
  22. Cut. 11 parts are formed.
  23. Roll out each part. You will get flat cakes.
  24. Place on a hot frying pan. Fry for two minutes.
  25. Turn over. Fry.
  26. Place the filling on the hot tortilla. It should be spread in half.
  27. Cover with the other half.
  28. Before serving, brush with melted butter.

Tatar flatbreads with potatoes and meat

The prepared tender dough for kystyby melts in your mouth, and the filling, which turns out to be satisfying, goes perfectly with the flatbread.

Ingredients:

  • flour – 310 g;
  • egg – 1 pc.;
  • butter – 35 g for greasing;
  • milk – 110 ml;
  • black pepper;
  • butter – 55 g butter;
  • butter - a piece for filling;
  • salt – 1 teaspoon;
  • potatoes – 7 pcs.;
  • sugar – 1 teaspoon.

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, and cut potatoes into 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.