Kystyby whose dish. Kystyby Kystyby is a national Tatar dish

Kystyby - very tasty dish Tatar cuisine ... Its name sounds different: kystyby, kystyby, kestramby, kesirembi, kastrembi ... But the essence does not change - this is a fried unleavened flat cake with mashed potatoes as a filling.

In truth, millet porridge or stew can also be used for the filling, but "So simple!" will tell you how to cook kystyby with potatoes... Are you ready for a gastronomic journey?

Kystyby with potatoes

Ingredients for the dough

• 300 g flour
• 100 ml milk
• 1 egg
• 60 g butter
• 1 tsp Sahara
• salt to taste

Ingredients for the filling

• 700 g potatoes
• 1 large onion
• 150 ml milk
• 50 g butter
• salt to taste

Preparation

1. Dough preparation
   First, combine the milk, egg, salt and sugar in a bowl, then pour the melted butter into milk and egg mixture... Gradually sifting flour into a bowl, start kneading the dough. When it stops sticking to your hands, you can stop and set the dough aside for 20 minutes. But don't forget to cover it.

   The dough does not need to be refrigerated. It must be fresh.

2. Preparation of the filling
   Peel and dice potatoes. Mix boiled potatoes with milk and butter and remember. The mashed potatoes are ready! Fry the onions and add to the puree. Mix well.
3. Place the dough on a floured table. Roll the dough into a sausage and cut into thick slices. Then roll each slice into a large flat cake.
4. Lightly fry each tortilla on both sides in a dry skillet and, immediately remove, cover it with a damp towel. It is advisable to remove burnt flour from the pan with a dry napkin.
5. Put the filling on half of the cake, bend it in half and brush with melted butter. Fry until golden brown.

It seems that the dish is similar to pasties, but it has a certain zest, which you will learn about only by trying it!

And your friends know what is kystyby?

Kystyby, he's kystybai, he's kuzikmyak - the National dish Bashkir and Tatar cuisines, simple, hearty and delicious! This is a thin cake made from unleavened dough, toasted until golden specks, with tender filling from mashed potatoes or sweet milk millet porridge.

Porridge is the traditional filling, potatoes are more modern and both are my favorites. The taste of the potato filling can be changed by adding golden fried onions or hot grated cheese, chopped herbs, ground nuts or mushrooms, according to your mood and the availability of food. Or add nothing, keeping the tender creamy taste mashed potatoes - kystyby tastes good even in the simplest version.

Take the idea as a basis and fantasize! You can come up with different fillings, vegetable ones, I think they will be good - mashed beans with onions and nuts, for example, or cabbage with an egg, as for pies. In the summer at the dacha, we wrapped in a cake fried zucchini with sour cream, mmm, delicious! A wonderful dish.

I do on kystyby fresh choux pastry- I like its tenderness and plasticity, and it is easy to prepare it. You can use your own recipe for unleavened dough, and knead it in water, milk, yogurt, kefir, and replace vegetable oil with any fat - and this will also be correct and tasty.

Kystyby

* To prepare the dough, I brew a glass of flour with boiling water, it's simple: pour flour into a bowl, pour boiling water over it and stir thoroughly with a spoon (fork). Let cool slightly and add salt, sugar, egg and vegetable oil. Stir well again until the mixture is smooth.

* Now you can add the remaining flour. Sprinkle in parts, and knead, first with a spoon / fork, then with your hands. The dough will turn out to be elastic, soft, does not stick very much to your hands. You can add a little flour, but not much, it is better to knead a little longer. Cover the dough and leave for forty minutes / hour, after that it will be easy to work with it - the "rested" dough is obedient, easy to roll out.

* If you haven't taken care of the filling in advance, you can make it now. We love kystyby with potatoes or sweet with millet porridge. Add milk and butter to mashed potatoes, onions fried until golden brown (if you like), finely chopped herbs or grated cheese, mushrooms or cracklings. Make the porridge for the filling thick, viscous, sweet or savory (with grated cheese or feta cheese, for example) - see for yourself. I cook sweet millet in milk, butter and sugar - to taste, you can add grated apple and / or cinnamon.

* Are the dough and filling ready? We start to fry. Prepare a skillet, preferably with a thick bottom that distributes heat well. Divide the dough into pieces the size of a small egg. Roll out the dough into a thin tortilla and prick the surface frequently with a fork to prevent large bubbles from blowing up when baking. From this volume of dough, I got 16 cakes with a diameter of 18-20 cm.

* Bake in a well-heated dry skillet (no oil), on both sides, until specks are golden brown. While baking one cake, roll out and prick the next one (option: immediately, before baking, prepare several pieces, and cover with a towel or film so that they do not dry out).

* Then we act quickly: transfer the finished cake to a board or plate, send the next one to a frying pan. While she is baking, have time to fill the finished one and roll out the next cake. It is necessary to fill the kystyby immediately, while the cake is hot and bends well, does not break. Spread the filling in a thin layer on one half of the cake, cover with the other half and grease the kystyby well with butter or ghee.

* Very simple and delicious! You need to eat kystyby right away, hot, while the cake is still crunching, and wash it down with fragrant broth or milk. Wrap up what remains and hide in the refrigerator - warm it up in the morning and serve it for breakfast with coffee-tea.

Bon Appetit!

Some are gaining recognition for their ease of preparation and affordable ingredients. Among such examples, one should also highlight the Bashkir national pastries with the exotic name of kystyby. What is it and how to cook kystyby? The simplicity of the recipe and the taste of this dish will delight even the most refined gourmets, and once having treated a man to kystyby, she will forever be imprinted in his memory as a skillful hostess.

What is kystyby

Kystyby is prepared by many national minorities, from the Bashkirs to the Turks. It is also loved by Uzbeks and Kazakhs, and the Slavs taste it with pleasure, and then cook it.

At first glance, this dish looks like a large flatbread stuffed with potatoes or millet porridge, sometimes it is equated with belyash with vegetables, although kystyby is prepared from dough similar to dumplings, only mixed with milk.

Tortillas from this are fried on both sides, ideally in a special oven without vegetable oil. Immediately after baking, the resulting pancakes should be folded in half and filled with mashed potatoes inside. That's the whole secret of cooking this Bashkir national dish.

Kystyby is served on the table as a main course, but you can also present it as an additional one to the main one made from meat or fish.

Also, quite often this dish is used instead of bread with broth or soup. Some gourmets make tortillas and even serve them for tea. As they say, there are no comrades for taste and color. In any case, this dish must be prepared at least once and surprise all your homemade unusual breakfast or dinner. It is only necessary to take into account that the calorie content of the cakes is off scale, because flour and potatoes are combined in them, so it is not recommended to get carried away with kystyby at night. For dinner, it is best to cook kystyby with millet porridge.

Recipe for cooking kystyby

So, first we need to prepare a dough for baking tortillas. It is prepared from the most affordable ingredients, and you won't have to mess with it for a long time.

In a deep container, mix flour, milk and water into equal proportions, 2 eggs, a little sugar and salt. The result should be a tough dough, like dumplings or dumplings. For 4 cups of flour, 500 ml of liquid will be enough. Knead the dough well, roll into a bun and leave to rest under a towel.

During this time, it is boiled, from which it will be necessary to prepare a delicious puree with the addition of butter and milk. You can add a little more toasted potatoes to the mashed potatoes. vegetable oil Luke. The taste of the final result of the tortillas largely depends on the taste of mashed potatoes.

Now the dough must be rolled into a rocking chair and cut across portioned pieces for flat cakes. Each piece of dough is rolled out with a rolling pin and fried on both sides in vegetable oil. After frying, the pieces of the finished dish are folded in half in a crescent. There is no need to give the cakes time to cool down, because then they simply cannot be folded. When the cakes have cooled down a little, they are laid out inside potato filling... That's all. Kystyby is ready.

Note: In order to use less vegetable oil in the process of baking tortillas, this ingredient can be added in a small amount while kneading the dough. By the way, the Bashkirians themselves never bake cakes in vegetable oil, so that the dish is not too fatty, and this is not entirely healthy for health.

Cooking options for kystyby

As mentioned above, in traditional Bashkir cuisine, kystyby is prepared with a filling exclusively from mashed potatoes or millet porridge. But our enterprising hostesses are happy to experiment with different fillings for such unusual dish and often complements or even replaces mashed potatoes fried mushrooms, stewed cabbage, minced meat fried with onions, stewed vegetables, cottage cheese or cheese filling... Instead of millet, you can use others. crumbly porridge- arnautka, buckwheat, yachka, rice, which can also be safely supplemented with fried onions, butter, herbs and even a boiled egg.

And although as a result of such experiments, the kystyby cannot be called full-fledged, but it is with such a filling that young hostesses most often surprise their men and delight them with all new and tasty inventions in the kitchen. Well, everyone knows that the way to a man's heart is through his stomach.

An interesting and useful video on how to cook kystyby on the topic: "How to cook kystyby - a Bashkir national dish":

Recipes for the most simple dishes out of nothing

Learn how to cook delicious Tatar dish kystyby with potatoes - a recipe with photos and videos will help you create a hearty cake from a minimum of components.

40 minutes

157 kcal

4.82/5 (34)

Kystyby is a traditional dish Tatar and Bashkir cuisine, which gained its popularity thanks to easy recipe cooking. It is increasingly found on the Russian table. Many argue about how the name sounds correctly, because you can find a lot of pronunciation options: castes, kystybai, kostybei, kystyby, kestabey, kostybai and kostebei ... In general, many names of Tatar dishes have an interesting translation, for example, echpochmak translates as - “ triangle ", and kystyby -" pinched ". However, whatever you call it, the national Tatar dish kystyby with potatoes is unleavened cake, which is fried in a pan and then stuffed with mashed potatoes or porridge. Kystybyshki are made with cottage cheese. The calorie content of the dish is small - it does not contain a large amount of fat, or baking. Due to this, such a dish can be consumed during fasting, although it is difficult to call it dietary.

Did you know? The largest kystyby cooked in Bashkortostan got into the Guinness Book of Records. Its diameter is 2 m 10 cm.

It is convenient to take Kystyby with you for a snack and even lunch, it is convenient to carry it, warm it up, and you can also have a tasty and satisfying lunch. Previously, in my family, kystyby was simply called delicious Tatar flat cakes with mashed potatoes, but I like to experiment with fillings and add mushrooms, vegetables and meat with potatoes. By the way, the dough for castes also has more than one way of cooking - you can cook dough for kystybiyki using milk, kefir, sour cream ... Each of them has its own advantages. Therefore, I will tell you how to cook a classic kystyby with potatoes step by step, and then you can choose the filling options yourself.

Kitchen appliances: spoon, knife, rolling pin, frying pan, saucepan, plate, crush.

Ingredients

For the test:

For filling:

How to choose the right ingredients

To cook kystyby with potatoes in Tatar style, as in the recipe, you need to choose the right products:

• Use only the highest quality flour.
• Choose milk of medium fat content, you can homemade.
• The variety of potatoes does not matter, the main thing is that it boils well.

Cooking process

1. Mix milk with sugar and salt until completely dissolved. Break the egg into milk, then melted butter and stir until smooth.
   
   
2. Gradually pouring flour, knead the dough.
   
   
3. Knead it well so that the dough becomes soft and elastic, but not too tight. The dough for kystyby with potatoes must be tender, otherwise the whole recipe does not make sense. Wrap the dough in plastic wrap and let sit for 20 minutes.
   
   
4. Peel, wash the potatoes and cook in salted water. While it's cooking, chop the onion finely. Fry it until golden brown in butter.
   
   
5. When the potatoes are boiled, mash them.
   
   
6. Add oil to it and pour in milk.
   
   
7. Mix the finished puree with the onion.
   
   
8. Cut the dough into pieces and roll out into thin cakes.
   
   
9. Place the tortilla on a dry hot skillet and fry on both sides until crispy brown dots appear.
   
   
10. Put the filling on one half of the finished cake, and cover it with the other.
    
    
11. Brush with butter on top and enjoy!
    
    

What is kystyby served with?

We have already learned how to make kystyby with potatoes, and now we will figure out what it is served with.

Kystyby

Kystyby is a national Tatar dish, and every Tatar woman knows how to cook it. Kystyby are lean cakes stuffed with mashed potatoes, or millet milk porridge, abundantly greased with butter. It is very tasty and satisfying, it can be served as an independent main dish, and it is good for breakfast with sweet tea, and during the day as a snack.
P.S: the fillings can be prepared in the evening, and then heated in the microwave, this will make your work easier the next day.

You will need:

Dough:
Egg - 1 pc.,
Butter (melted) - 50 gr.,
Milk - 250 ml.,
sugar - 1 tsp,
Salt - 0.5 tsp,
Flour - 500 + for sprinkling the table
Baking soda - 0.5 tsp
Melted butter (for greasing ready-made cakes) - 70-80 gr.

Filling:
Potatoes - 1.5 - 1.8 kg ..
Milk - 150-200 ml.,
Oil sl. - 50 gr.,
Salt, ground black pepper - to taste,
Raw egg - 1 pc.

How to cook:

1. Filling:
You need to prepare mashed potatoes in advance.
Boil the potatoes, drain the water, mash well with a pusher with hot milk, melted butter, salt and black pepper.
At the very end, I always add a raw egg, it gives tenderness and airiness mashed potatoes.
Wrap the pot with mashed potatoes with a towel so that it is warm, otherwise it will not smear on the cakes.

2. Dough:
Pour flour into a cup, pour warm milk, melted warm butter into the middle of the flour, add salt, sugar, baking soda, break an egg and knead the dough. The dough should be soft and not sticky.
Ready dough put in a plastic bag and let it "rest" for 15-20 minutes.
Remove the dough from the bag, knead well with your hands and divide into 15-16 pieces, the size of a tangerine.
Roll out 3-4 pieces into a circle with a diameter of 15 cm. On a board sprinkled with flour, cover the remaining unrolled pieces with a napkin so that they do not dry out.

Rolled flat cakes, one at a time, fry on both sides on a dry thick-walled skillet(no oil added!)

We put the fried cakes on a plate, and grease each with melted butter, immediately covering the cakes with a clean cotton kitchen napkin so that they do not cool down and dry out (otherwise, they will not fold well).
After all the cakes have been baked, we take out one at a time and put about 2 tablespoons on one half of the cakes. mashed potatoes, spread, and cover with the second half of the cake, lightly pressing on top with your palm. And so we repeat with each.

Everything, kystyby is ready, can be served.

And you can also put them on a baking sheet and put them in a heated, not too much, oven, about 160 gr. for 15 minutes. Grease again with butter, and serve with tea. Most importantly, do not spare the butter, they are soaked in it, and become soft, tender, tasty.

Bon Appetit!