Kystyby origin. Tatar national dish - kystyby
Kystyby - very tasty Tatar cuisine dish... Its name sounds different: kystyby, kystyby, kestramby, kesirembi, castrembi ... 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
- 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.
- 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. - 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.
- 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.
- Put the filling on half of the cake, bend it in half and grease it 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 These 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 cooked in the evening and then reheated in the microwave, this will make your work easier the next day.
You will need:
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., Slate butter. - 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 to 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 "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. Sprinkle flour on the board, cover the remaining unrolled pieces with a napkin so that they do not dry out.
Rolled flat cakes, one at a time, we fry on both sides on a dry thick-walled skillet(no oil added).
We put the fried cakes on a plate, and grease each one 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 tbsp each on one half of the cakes. l. 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 Brush with butter again and serve with tea. Most importantly, do not spare the butter, they are soaked in it, and become soft, tender, delicious. Bon Appetit!
Kystyby
Kystyby (Bashk. Kyҫtyby, Tat. Kystyby, qıstıbıy, also kystymby, Tat. Yakmysh, yaqmış Chuv. Kēskkepai) is a traditional Tatar, Udmurt and Bashkir dough dish with filling. It is a fried unleavened flatbread stuffed with either porridge (usually millet), or stew, and more recently with mashed potatoes. It looks like an unclosed pie or juicy - the filling is placed on one half of the cake and closed on top with the other half. They can be coated with ghee. The filling varies depending on preferences, the principle of preparation and the recipe for the dough remain unchanged.
Dishes can be eaten during fasting by slightly changing the filling recipe.
The largest kystyby in the world with a diameter of 2 m 10 cm was prepared in 2011 in Bashkortostan and entered into the Guinness Book of Records.
Researcher of the Bashkir, Tatar and Chuvash languages Rifkat Gazizyanovich Akhmetyanov dedicated an article to the name of the dish in "Tatar telenek kyskacha tarikhi-etymologist sozlege" (A Brief Historical and Etymological Dictionary Tatar language). He introduced the dialectal form of Tat. kystymby, the Bashkir word bashk. kystymby, Chuvash. kӑstӑmpi "kystyby", reconstructing the proto-form from the root kys- and the suffix -mby / -mba.
Kystyby from lavash
Today we will tell you how to make a national oriental dish, which will surely please even those who are not too familiar with Tatar cuisine. Many housewives are happy to cook kysty from lavash, because juicy cakes turn out to be unusually tasty, but they are made very quickly! hot snack or a light, quick dinner.
We will tell you how to make kystyby from ready-made lavash, so that you don't additionally bother with baking cakes, and in the photo you can see the entire cooking process.
The advantage of such a dish is the ability to vary the filling at your discretion, making it not only more spicy or bland, but also adding additional ingredients such as minced egg, greens, or green onions.
To do this, it is enough to know how to make an appetizer according to basic recipe with potatoes, which you will find below.
Kystyby from lavash
Ingredients
Depending on what shape we want to get from the finished dish, we can use:
- round pita bread - then you get something like a cheburek;
- large sheets - we will cut them into 2 or even 3 parts and the kystyby will look like spring rolls.
Cooking kystyby
First, let's make mashed potatoes.
- Peel and boil the potatoes until tender.
- We drain almost all of the water, leaving only a little on the bottom.
- Knead with a crush, add 1 tbsp. butter and slowly begin to pour in warm milk.
The puree should be very soft and smooth, but not runny, so that the filling does not spread.
How to make kystyby from lavash
- In a small ladle, melt the remaining butter and prepare a cooking brush.
- We lay out round pita on the table, grease one half of the mashed potatoes, and cover the second from above so that you get a semicircle. Lubricate it from the outside with liquid oil on both sides.
- We do the same with the rest of the pita bread. We put the kystyby one on top of the other in a pile so that all the cakes are properly saturated with oil.
Serve the dish hot and hot. Bon Appetit!
Before us is practically dietary option cooking, and if you make it with vegetable oil and without milk, it is completely lean. But what if you want more flavor?
Then we will make it according to the following recipe.
Lavash kystyby with potatoes in a pan
We make mashed potatoes, as in the previous version, from 4-5 medium potatoes and set aside.
- Saute 1 shredded onion in a frying pan and mix it in the finished puree.
- Salt and pepper everything - we have a ready-made filling in front of us.
- If desired, we can add a raw egg to it - so kystyby is better to "grab" when frying or chopped, boiled hard-boiled - this will make the dish more satisfying.
- It will also be very tasty to crumble instead of onions 150 g green fresh.
- We put a frying pan on the fire, pour a little vegetable oil and, while it warms up, unfold a large sheet of pita bread on the table. Divide it into 2 or 3 equal rectangles.
- We distribute the potatoes over the entire surface of each, and then carefully fold them so that the filling is inside, and the kystyby looks like a rolled pancake.
We also wrap the rest of the pita bread with potatoes and spread them to fry in hot oil. We keep until browning for 2-3 minutes on each side and serve!
You can sprinkle with herbs, or you can add mustard, horseradish or sour cream. Bon Appetit!
As you can see, even a novice hostess will be able to cook kystyby from lavash with potatoes, and step by step photos they will definitely not let you get confused. Try and please your loved ones and enjoy yourself, friends!
Kystyby with different fillings. How to cook kystyby
Kystyby is an old Tatar-Bashkir dish from unleavened dough stuffed. I suggest trying these delicious cakes with mashed potatoes. The preparation is very simple!
Ingredients
To prepare kystyby you will need:
For tortillas:
flour - 280-300 g;
water (boiling water) - 300 ml;
salt - 1 tsp;
vegetable oil - 2 tbsp. l.
For filling:
mashed potatoes - 1.5 cups;
onion - 1 pc .;
vegetable oil - 2-3 tbsp. l .;
butter (for coating) - 50-70 g.
Cooking steps
Sift flour into a deep bowl. Add salt and vegetable oil.
Pour in boiling water and quickly, with a spoon, knead the dough.
Place the hot dough on a lightly floured work surface. Let cool for 2-3 minutes and knead the dough with your hands. It should be smooth and elastic. Leave the dough to "rest" for 20-30 minutes, cover with cling film.
At this time, prepare the filling. Prepare mashed potatoes (boil potatoes in salted water and mash). Peel the onion and chop finely, fry in vegetable oil until golden brown. Add to potatoes and mix well.
Divide the "rested" dough into small pieces, roll into balls.
Roll each ball into a thin cake, prick with a fork and fry in a dry frying pan on both sides until small dark spots appear. The cakes are fried quickly, the fire is medium.
Place mashed potatoes on one side of the hot tortilla, spreading well to the brim.
Cover with the other side of the flatbread, press down slightly and pour melted butter on top. Serve delicious hot kystyby, optionally with your favorite sauce. The dish is prepared very quickly and simply, be sure to try it!
Learn how to cook delicious Tatar dish kystyby with potatoes - a recipe with a photo will help you create a hearty cake from a minimum of components.
Which gained its popularity thanks to easy recipe The Tatar dish kystyby with potatoes is unleavened cake, which is fried in a pan and then stuffed with mashed potatoes or porridge. Due to this, such a dish can also 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. Therefore, I will tell you how to cook a classic kystyby with potatoes, and then you can choose the filling options yourself.
Kitchen appliances: spoon, knife, rolling pin, frying pan, saucepan, plate, crush.
How to choose the right ingredients
To cook kystyby with potatoes in Tatar, 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
- Mix milk with sugar and salt until completely dissolved. Break the egg into milk, then melted butter and stir until smooth.
- Gradually pouring flour, knead the dough.
- 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.
- Peel, wash the potatoes and cook in salted water. While it's cooking, chop the onion into small pieces. Fry it until golden brown in butter.
- When the potatoes are boiled, mash them.
- Add oil to it and pour in milk.
- Mix the finished puree with the onion.
- Cut the dough into pieces and roll out into thin cakes.
- Place the tortilla on a dry hot skillet and fry on both sides until crispy brown dots appear.
- Put the filling on one half of the finished cake, and cover it with the other.
- 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.
Usually kystyby is served as a main course. You can also serve it with salad from fresh vegetables or pickles. Kystyby is also served as a second course for meat and fish. It is customary for the Tatars to serve caste tea with strong black tea, which, in my opinion, is the best option.
- The dough for kystyby should be soft and elastic, and the flat cakes should be thinly rolled.
- When frying tortillas, try not to have dry flour on them, otherwise it will burn and smell unpleasant.
- Sift flour to make the dough more elastic.
In your kystyby you can add vegetable stew or millet porridge. Add mushrooms or meat, as in the video, more vegetables or different spices - it will be delicious.
You can try similar options traditional dishes in other countries, for example, cook or ordinary pancakes can still be stuffed or. Try and look for your favorite dishes.
Have you tried to cook kystyby? What Tatar dishes do you still know? Tell us in the comments how to make this dish even tastier!
Video Kystyby. Tatar cuisine
Bitten peremyar, you can see the meat filling
Peremyach (from Bashkir bәrәmes, tat baked pie from fresh or yeast dough stuffed, round, with a hole on one side. Along with the word peremyach, the word belyash is also used. A similar word (balish) in Bashkir and Tatar cuisine is called a large baked pie made from unleavened dough with varied filling, often from meat, cut into pieces.
Kystyby with potatoes is one of the simplest and delicious dishes Tatar cuisine. It is a flat cakes folded in half with a potato filling inside. Cakes are baked in a dry frying pan, and the ready-made kystybai must be watered with melted butter. This pastry is much easier to prepare than ordinary pies. You can use both porridge and vegetable mixes, but nevertheless, kystybai with potatoes in Tatar style is considered a classic option. The recipe with a photo is taken step by step for all lovers national cuisine who like to reproduce step by step old recipes... You can immediately look at the pictures to make sure that the dish is prepared quite simply. The dough has several preparation options. The most popular recipe is milk or water dough. It is about him that I will tell in detail, and at the end, for lovers of culinary variations, I will tell you how to prepare the dough in water.
Ingredients for milk dough:
- milk - 0.5 cups (fat content does not matter),
- butter - 50 grams,
- sugar - 1 tablespoon
- salt - 1 level teaspoon,
- egg - 1 piece (medium),
- flour - 2.5 cups.
For filling:
- potatoes - 1 kilogram,
- onion (optional) - 1 large,
- butter - 50 grams,
- milk - 1/3 cup,
- vegetable oil - 3-4 tablespoons.
For filing:
- butter - 100 g.
How to cook kystyby with potatoes
Let's start with potatoes. We wash it, peel it and cut it into approximately equal parts. Put the potatoes in boiling salted water and leave to boil until tender.
During cooking, it is quite possible to have time to knead the dough into kystyby.
Melt the butter, dissolve sugar in lukewarm milk. Mix sweet milk with butter, drive an egg into the mixture, add salt and stir everything until smooth.
Knead - and immediately hide in a bag to lie down for 15-20 minutes. That's it, we no longer need flour for this dough. It is convenient to work with it, it does not stick to your hands or a rolling pin at all.
We return to the filling. Drain the whole soup from the finished potatoes. Add warm milk to it (you can quickly burn it in the microwave) and butter.
Knead the filling vigorously until the lumps disappear completely. In principle, the filling is already ready, but if you wish, you can add chopped and toasted rast to it. butter onions. I have such a desire - I add. So that the filling does not cool down while the cakes are baked, cover it with something.
Take the dough out of the bag, divide it into 5-7 small lumps, roll each into a thin round cake and prick with a fork. Quickly, so as not to dry out, fry the cakes in a completely dry, well-heated frying pan. Do not add a drop of oil! We shoot as soon as they are slightly reddened.
We put the finished cakes in a pile and be sure to cover them with a lid or a plate so that they become softer and do not dry out. Important! After frying milk cakes, grease them with butter on both sides at once, and only then cover them. It is not necessary to grease fresh cakes - they will become soft anyway.
When all the cakes are ready, fill them with the filling. For this, 1-2 tbsp. l. Spread the mashed potatoes on one half of the cake, cover with the free half of the mashed potatoes.
You can serve kystyby in two ways: pour it over with warm butter or serve the butter separately in a bowl so that you can dip it into it.
And the last note. For my taste, kystyby on unleavened dough tastes better, but only if you serve it immediately, as it was cooked, while the cakes and filling are still warm. The cooled dough becomes rubbery. It is also possible to cook kystyby for future use, but then it is definitely worth choosing the option of a dough in milk: when it lies down and cools down, it becomes much softer and more tender than freshly baked one.
Unleavened dough recipe for kystybai
Ingredients for the water dough:
- water - 3/4 tbsp.,
- salt - 2/3 tsp.,
- flour - 2 tbsp.
We add some salt to warm water and, stirring constantly, we begin to add flour. Knead the dough to elasticity and also hide it in a bag to lie down. Here it turns out to be dense, very similar to dumplings. Roll it into a cake without flour will no longer work, so be sure to leave a little on the dust.
The dough for kystyby, mixed with water, is considered not only dietary, but also very tender and soft. Only cool liquid is used for its preparation. It is poured into a deep bowl and then added chicken eggs... After thoroughly whipping the components with a regular fork (just not with a mixer and not with a blender), medium-sized sugar is poured into them one by one, a little vegetable oil, a pinch of soda are added, sea salt and flour. By the way, the last component should be added exactly as much as the base will absorb. 
By mixing the ingredients thoroughly with your hands, you should get a dense, but at the same time homogeneous and tender dough... It shouldn't stick to your fingers.
In order for the base to reach the desired consistency, it is covered with a bowl or wrapped in foil and left in this form for 40-45 minutes.
Kystyby, aka kystybai, aka kuzikmyak is a national dish of the Bashkir and Tatar cuisines, simple, satisfying and delicious! This is a thin flat cake made of unleavened dough, fried 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. Taste 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 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 fillings, 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.
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* 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 a lot, 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.
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* 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, fried onions 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.
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* 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.
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* 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.
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* 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 it in the refrigerator - warm it up in the morning and serve it for breakfast with coffee-tea.
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Bon Appetit!
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 to the 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.
Put the finished dough 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.
Roll out flat cakes, one at a time, fry on both sides in a dry, thick-walled pan (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, delicious.
Bon Appetit!
Recipes for the most simple dishes out of nothing
Learn how to cook a delicious Tatar dish kystyby with potatoes - a recipe with photos and videos will help you create a hearty cake from a minimum of ingredients.
40 minutes
157 kcal
4.82/5 (34)
Kystyby is a traditional dish Tatar and Bashkir cuisine, which gained its popularity due to its easy preparation recipe. 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 an unleavened flat cake that 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 also 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, 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
- Mix milk with sugar and salt until completely dissolved. Break the egg into milk, then melted butter and stir until smooth.
- Gradually pouring flour, knead the dough.
- 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.
- Peel, wash the potatoes and cook in salted water. While it's cooking, chop the onion into small pieces. Fry it until golden brown in butter.
- When the potatoes are boiled, mash them.
- Add oil to it and pour in milk.
- Mix the finished puree with the onion.
- Cut the dough into pieces and roll out into thin cakes.
- Place the tortilla on a dry hot skillet and fry on both sides until crispy brown dots appear.
- Put the filling on one half of the finished cake, and cover it with the other.
- 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.