Khychiny from puff pastry. Balkar khychiny with cheese and herbs: recipe

Not everyone knows what this dish is. Even fewer can be found those who know what kind of cuisine khychins belong to.

Everything is very simple. Khychiny is cakes with various fillings(meat, potatoes, herbs, cheese).

It is believed that this is a dish of Balkar cuisine, but it would probably be more correct to say - "Caucasian cuisine".

The peculiarity of the preparation of some types of khychins is frying in a dry pan. We offer you several recipes for this delicious and satisfying dish. Treat your loved ones and guests.

Read also:

How to cook khychin?

Khychiny with cheese

What will be required:

flour - 0.4 kg;
milk - 0.25 l;
raw potatoes - 0.4 kg;
sulguni cheese ( variant: Adyghe) - 0.15 kg;
greens (basil, dill) - optional;
garlic - 0.015 kg;
a mixture of peppers;
salt;
butter (for lubrication).

What to do:

1. Prepare the dough from milk, flour and salt. It shouldn't stick to your hands. Knead for at least a quarter of an hour. Cover with foil. Set aside for half an hour.
2. Boil potatoes. It is good to knead it with a crush. Cool down a bit.
3. Add finely chopped greens, spices, crushed garlic to the cheese. Mix everything thoroughly. Introduce crushed hot potatoes into the cheese mass. Mix thoroughly again.
4. Divide the prepared, settled dough into parts (the number of khychins). Roll into balls.
5. Flatten each ball into a cake. Put in the middle of each, shaped in the form of a ball. Pinch the edges, making a direction towards the center of the cake. The pinch turns out to be similar to khinkali, only without a tail.
6. The resulting workpiece is also flattened into a cake (no more than 5 mm). Flip upside down. Gently roll out into a cake.
7. Fry each khychin in a hot dry frying pan on both sides until golden brown. Transfer to a dish brush well with butter.
8. Spread the hychins in a pile, on top of each other.

If the khychins swell during frying, pierce them with a bamboo skewer and they will settle.

Use good butter rather than cheaper spreads - the taste will be different.

Khychiny with meat

What will be required:

For test:

flour - 0.32 kg;
warm water - 0.17 l;
vodka - 0.08 l;
salt - 0.008 kg;
sugar - 0.003 kg;
egg;
vegetable oil.
For filling:
minced pork - 0.45 kg;
onion - turnip - 0.4 kg;
dill - 0.01 kg;
cheese - 0.15 kg;
basil;
salt;
pepper.

What to do:

1. Pour 0.24 kg of sifted flour into a bowl. Add salt, sugar, vodka, beat in an egg.
2. Mix. Pour in warm water. Knead soft dough. Add flour if necessary.
3. Place mince in a suitable bowl. Add to it salt, pepper, spices, processed and punched "porridge" in a blender onion.
4. Divide the prepared dough into the desired number of pieces. Roll out each piece and cut out two identical circles from it.
5. Place well-mixed minced meat on one circle. Sprinkle over the surface with grated cheese and chopped greens. Cover with the second rolled out half of the dough.
6. It is good to pinch the edges around. You can do this with a fork.
7. Spread khychins on a well-heated pan with vegetable oil. The butter should cover the dough. Fry on both sides. Remove from the pan into a large dish, stacking one on one.

To begin with, I propose to get acquainted and find out what kind of Khychin dish it is. This a traditional dish peoples of the Caucasus, without which not a single feast can do. This dish is prepared with several types of fillings: potatoes and cheese, meat, cheese and herbs, as well as cheese and young beet stalks.

Reminds me of a ready-made dish of khachapuri or stuffed pancakes. But be that as it may, this dish is incredibly tasty, and will be a nutritious independent meal at the dinner table, or a great addition to the main course. I want to tell you my favorite recipes for this dish.

Step-by-step recipe for cooking khychin with cheese and potatoes

Kitchen utensils and appliances: 3 bowls, frying pan, whisk or spatula, fork, grater, sieve, knife.

Ingredients

Step by step cooking

Cooking dough for khychins

Cooking stuffing

We form hychins

video recipe

Watch an even more detailed recipe for cooking khychins with potatoes and cheese in a short video.

Step-by-step recipe for cooking Balkar khychin with meat with photo

Cooking time: 50-75 minutes.
Servings: 5-9.
Calories: 207 kcal per 100 g of product.
Kitchen tools: sieve, knife, kitchen board, whisk, meat grinder, stove, 2 bowls, frying pan.

Ingredients

Step by step cooking steps

Cooking the dough

Cooking stuffing

We form hychins

video recipe

See how to cook khychin with meat in a short video recipe.

Basic common truths

• If you are cooking khychiny with cheese, then feta cheese, Adyghe or salted, homemade, not very fatty cottage cheese is ideal for this.
• Traditionally, the dough for this dish is kneaded with water or ayran and flour. Ayran can be replaced with kefir in a ratio of 1:1.
• You can also fry this dish in butter, but then the finished dish turns out to be very fatty.
• This dish is best served with cream sauce, which requires Greek yogurt to prepare. If you did not find this ingredient in the store, replace it with a mixture of kefir and non-acidic sour cream in equal proportions.

Khychiny with cheese and herbs

Cooking time: 45-75 minutes.
Servings: 8-10.
Calories: 289 kcal per 100 g of product.
Kitchen utensils and appliances: 2 bowls, sieve, rolling pin, knife, cutting board, grater, frying pan, stove.

Ingredients

Step by step cooking

Cooking the dough

Cooking stuffing

Forming and frying cakes

Preparing sauce for serving

• Peel 2 cloves of garlic and finely chop them with a knife.
• Mix 3-4 tbsp. l. Greek yogurt and minced garlic.
• In running water, wash and dry the floor of a bunch of greens. We cut off the stems, and chop the greens with a knife.
• Add it to yogurt and mix well.

Our dish is ready to serve!

video recipe

See what a beautiful and nutritious dish you can cook in less than an hour.

How to decorate and with what to serve the dish

The finished dish can be served as an addition to the main course, or as an independent meal, with cream or cheese sauce. Khychins retain a very delicate and mild taste not only when warm, but even when cold. Before serving, the finished dish is cut into 4 parts and decorated with a sprig of cilantro or basil.

Many peoples like to cook such a dish, but each has its own cooking characteristics. For example, in Moldova they cook. But the Tatars love to cook. In the countries of America and the USA they love to cook. They are very similar to classic tortillas, only much smaller.

A traditional Mexican dish is tortillas stuffed with meat or vegetables. Personally, it seems to me that this dish is some kind of distant relative of the shawarma that is familiar in our area. If you don’t have a lot of time and products left, cook them - they will be a great addition to your main course.

I have to admit that I'm a half-breed. Exactly. On my father's side, I am Bulgarian, and on my mother's side, Karachai blood flows in me, of the Uzdenov family. And such mariazh was possible only in the Soviet Union. My parents met at the Chisinau Medical Institute, which, by its prestige, was one of the top five specialized universities in the country. The fact is that after the Second World War, the staff of the Leningrad Medical Institute put him on his feet. As I said a little higher, it was prestigious to study there, therefore, when my mother was offered to transfer from the Stavropol Medical Institute to Chisinau, there was no particular hesitation. It was here that my parents met, the wedding was celebrated in the 6th year.

I love Karachai cuisine. First of all, for her masculine simplicity. I will not talk nonsense here and try to name my favorite dish of Karachai cuisine. There is none, because they are all loved. Well, with the exception of Libja, perhaps. But if you ask me at any time of the day whether I will be Khychin, then the answer will invariably be in the affirmative. There are several types of khychiny - stuffed with potatoes and cheese, with meat, as well as with beet leaves and eggs. They are fried in vegetable oil, in a dry frying pan and baked in the oven. Below I will show the recipe for my preferred khychin (do not judge strictly by the photo).

For the filling, we boil several potato tubers, and always in their "uniform". We clean the cooled potatoes from the skin, then pass it through a coarse grater. To it we add hard sheep cheese (in my case, cheese) and a head of raw onion passed through a grater. And the resulting mixture is formed into balls the size of a small orange or a large lemon.

We knead the standard yeast dough, which we leave to reach about 3 hours.

We form a cake from the dough with a thickness of one centimeter and a diameter of about 15 centimeters

Carefully, with the palm of your hand, wrap the filling with dough

We pinch the edges, we get a kind of bun

With the palm of your hand, we give the kolobok a flat shape, after which we bring it to the form of a flat cake with a rolling pin

Here's one. This khychin was made according to my special order - a lot of toppings and very little dough, there is more dough in the traditional recipe

We put khychin "butterfly" in a pan with vegetable oil, heated to medium temperature

The cake starts to brown, and the top side of the dough bulges out. After about three minutes, the bubble covered the entire diameter of the cake. This is a signal that it can be turned over

Fry for 2 more minutes and serve

But not at once. To begin with, we make a small hole in the hychin with a knife

Without stinting we put a piece there butter

Khychin is hot, the butter melts fast enough

Khychin should be eaten with hands. We tear off a piece of dough, dip it abundantly in oil and simultaneously collect the filling

Men can serve khychin with a glass of strong, although this is not welcome in the Caucasus. Also, such khychin is often served with sour cream.

Khychiny - a recipe thanks to which you can cook an authentic dish of the Karachay-Balkar people - holiday cakes with juicy stuffing inside. Products made from unleavened dough are stuffed with cheese, herbs, meat, potatoes and fried until golden brown in a dry frying pan, and then they are still hot, buttered, stacked and served instead of bread.

Khychiny - a cooking recipe with affordable technique and budget components. The basis is unleavened dough, mixed with fermented milk products and flour, with meat, potato or cheese filling. The latter can be combined by adding greens. The dough is divided into segments, stuffed, rolled out, fried and oiled.

Ingredients:

• kefir - 125 ml;
• water - 125 ml;
• flour - 480 g;
• soda - 1/2 teaspoon;
• oil - 80 g;
• potatoes - 5 pcs.;
• cheese - 250 g.

Cooking

1. begins with kneading the dough: combine kefir with water, soda and flour. Set the dough aside for 30 minutes.
2. Mix with shredded cheese.
3. Divide the dough.
4. Start each segment, pinch the edges and roll into a cake.
5. Fry in a dry pan.
6. Khychiny - a recipe in which it is customary to grease ready-made cakes with melted butter before serving.

The dough for khychins should be soft, elastic, roll out well and not skip the filling when frying. Traditionally, it is cooked on ayran, adding flour and salt. This fermented milk drink can be replaced with curdled milk or kefir mixed with big amount water. The dough is kneaded for 20 minutes and sent for a half-hour rest.

Ingredients:

• flour - 500 g;
• kefir - 200 ml;
• mineral water - 60 ml;
• salt - a pinch.

Cooking

1. Add water and salt to kefir.
2. Combine with flour and knead.
3. Set aside the finished dough for 30 minutes.

One of the fastest and simple recipes with which you need to start acquaintance with the cuisine of the peoples of the North Caucasus. When choosing a filling, it is better to adhere to traditions and use cheese, Adyghe cheese or suluguni. Such varieties retain their texture, do not flow out of the dough when roasted, do not require additional salting, and are perfectly combined with greens.

Ingredients:

• flour - 480 g;
• water - 120 ml;
• curdled milk - 200 ml;
• suluguni - 380 g;
• cilantro - a handful;
• yogurt - 180 ml;
• oil - 75 g.

Cooking

1. Dilute yogurt with water, add flour and knead. Set aside for 10 minutes.
2. Grate cheese, combine with herbs.
3. Divide the dough into parts, start and, pinching the edges, roll out thinly.
4. Fry, brush with oil.
5. Cheese khychiny - a recipe that involves serving with yogurt or sour cream.

Khychiny - recipe with potatoes

Incredible tasty dish, which is served instead of bread with hot meat broths. The popularity of the product is explained by the ease of preparation and the low cost of tubers, which are always at hand. The main thing is to puree the potatoes until smooth so that when rolling out the lumps in the filling do not break the thin dough.

Ingredients:

• flour - 480 g;
• kefir - 250 ml;
• water - 50 ml;
• soda - 5 g;
• potatoes - 6 pcs.;
• oil - 85 g.

Cooking

1. Mix kefir, water and soda.
2. Add flour and knead the dough. Set aside for 40 minutes.
3. Boil potatoes and mash into puree.
4. Shape the dough into cakes, stuff, pinch the edges into a bag and roll out.
5. Potato hychins - a recipe that involves frying cakes in a dry frying pan.
6. Grease the finished cakes with oil.

Khychiny with meat is a festive dish distinguished by satiety and extraordinary taste. For its preparation, minced beef or lamb is used, with the addition of garlic, onions and herbs. Special attention is given to the dough: it is kneaded on warm ayran with ghee and egg, which gives viscosity, elasticity and preserves the meat filling.

Ingredients:

• ayran - 500 ml;
• egg - 1 pc.;
• oil - 80 g;
• flour - 750 g;
• ground beef - 480 g;
• fresh parsley - a handful;
• garlic clove - 3 pcs.;
• onion - 1 pc.

Cooking

1. Mix warm ayran with egg and 50 g of butter.
2. Add flour and knead the dough.
3. Add chopped onion, garlic, herbs to minced meat and roll into balls.

Khychiny with cottage cheese is a delicious dish in which the classic combination of ingredients is not only nutritious, but also healthy. The popular fermented milk product is good on its own, but in tandem with herbs it is especially fragrant and fresh. To get a juicy and tender filling, it is better to use cottage cheese with a high percentage of fat content, rubbing it through a sieve.

Ingredients:

• kefir - 120 ml;
• mineral water - 120 ml;
• soda - 1/2 teaspoon;
• flour - 400 g;
• cottage cheese - 250 g;
• fresh dill - a handful;
• ground black pepper - a pinch.

Cooking

1. Mix kefir with water, soda and flour. Knead the dough.
2. Rub the cottage cheese through a sieve, season with pepper and chopped herbs.
3. Start the dough segments, fasten the edges and roll out.
4. Fry in a dry pan.

Khychiny - a recipe for milk

Khychiny with milk is one of the fastest and proven ways to knead a dense and elastic dough. Milk adds elasticity and viscosity to the base. The dough becomes tender, does not tear when thinly rolled out and does not swell when fried, so you can use any filling. Traditionally, minced meat from offal is wrapped in such a dough.

Ingredients:

• milk - 250 ml;
• flour - 300 g;
• veal liver - 300 g;
• onions - 2 pcs.;
• paprika - 1/2 teaspoon;
• oil - 75 g.

Cooking

1. Mix flour with milk. Knead.
2. Boil the liver for 15 minutes, scroll in a meat grinder, season.
3. Fry the onion, add to the minced meat.
4. Divide the dough, start, fasten and roll out.
5. Fry the cakes and brush with oil.

Khychiny with greens is a traditional dish that is distinguished by its satiety and nutritional value. Adyghe belongs to young cheeses and is used if necessary to get a moderately salty and tender filling. Any greens are combined with cheese, but only cilantro will favorably emphasize its taste and add an unusual aroma to the cakes.

Ingredients:

• Adyghe cheese - 400 g;
• cilantro - 1 bunch;
• flour - 700 g;
• matsoni - 200 ml;
• oil - 85 g;
• water - 100 ml;
• soda - 5 g.

Cooking

1. Dilute the matsoni with water, add flour and soda. Knead the dough.
2. Grind cheese and cilantro.
3. Divide the dough, start and, pinching the edges, roll out.
4. Fry the cakes, grease with oil.

Khychiny with meat in the oven

Khychins in the oven with meat with this method of heat treatment will not dry out, bake evenly and will not burn. These flatbreads are low in calories because they are baked without adding fat and are filled with lean ground beef, which is also included in the category of dietary products. For juiciness and a pleasant taste, they are soaked in sour cream while still hot.

Ingredients:

• beef - 360 g;
• ayran - 140 ml;
• flour - 250 g;
• onion - 1 pc.;
• ground black pepper - a pinch;
• sour cream - 180 g.

Cooking

1. For the dough, mix ayran with flour.
2. The stuffing for khychins from veal and onion is passed through a meat grinder, kneaded and seasoned.
3. Divide the dough, start and roll out.
4. Bake in the oven for 15 minutes at 220 degrees.
5. Khychiny - a recipe in which ready product smeared with sour cream.

Khychins on mineral water are distinguished by special tenderness and softness. With this method of kneading, the dough turns out to be lush and airy, does not require rest, but immediately rolls out, starts and bakes. This recipe simple, economical and allows you to cope with cooking in half an hour, if you combine kneading the dough and preparing the potato filling.

Filled cakes are used instead of bread or eaten as an independent snack. An oven is not required for cooking. Cakes are baked in a pan without oil. The khychina recipe is simple and economical, any housewife can handle it.

The thinnest cakes are tasty, and the filling is juicy and fragrant.

Ingredients:

• kefir - 0.5 cups;
• potatoes - 4 pcs.;
• soda - 0.5 tsp;
• cheese - 320 g;
• water - 0.5 cups;
• greenery;
• butter;
• salt - 1 teaspoon;
• flour - 3 cups.

Cooking:

1. Pour kefir with water. Salt. Pour soda, it is not necessary to extinguish it. Kefir is great for this. Mix. Sprinkle flour. Knead. Cover and set aside.
2. Boil potatoes until soft. While hot, turn into puree.
3. Finely grate the cheese using the finest grated grater.
4. Mix with puree. Chop the greens and combine with the cheese mass.
5. Roll the dough into a sausage. Cut. Try to get 12 parts. Divide the filling by the same amount.
6. Roll out the cut piece of dough. Place the filling in the center. Gather the edges to the center and pinch. Place on the table and knead with your fingers. You should get a cake, which is carefully rolled out. The thickness should be 4 mm.
7. Pour into hot skillet. No need to oil. Hold for two minutes. Flip. If it swells too much, pierce it with a wooden toothpick.
8. Spread generously with oil and spread on top of each other, covering with a lid.

From yeast dough with herbs

You can cook khychins from yeast dough. The cakes will turn out tender and will be wonderfully fried in a pan.

Ingredients:

• ginger;
• kefir - 160 ml;
• black pepper;
• parsley;
• water - 110 ml warm;
• cheese - 160 g;
• egg - 1 pc.;
• potatoes - 250 g;
• live yeast - 25 g;
• sugar - 1 teaspoon;
• sunflower oil - 2 tbsp. spoons;
• salt - 0.5 tsp;
• flour - 630 g.

Cooking:

1. Crumble yeast into water. Fill with kefir. Add sunflower oil. Sweeten. Pour salt. Sift flour. Knead. Send in heat for a couple of hours.
2. Boil potatoes and mash. Grate cheese and mix with potatoes. Chop greens. Send in puree. Sprinkle with ginger and pepper. Mix. Roll five balls.
3. Cut the dough. You will need five parts. Roll out the layer. Place the filling. Connect the edges. Scrub with hands. The diameter should be equal to the pan.
4. Warm up the skillet. Fry the workpiece on both sides.

With meat stuffing

Khychins with meat are very tasty. If you try to cook them, the dish will become a favorite in your family.

Ingredients:

• minced meat - 750 g;
• sour cream - 2 tbsp. spoons;
• garlic - 3 cloves;
• nutmeg;
• flour - 480 g;
• onion - 1 pc.;
• butter;
• salt;
• soda - 0.5 tsp;
• pepper;
• salt - 0.5 tsp;
• kefir - 550 ml.

Cooking:

1. Pour soda into kefir. Add flour and salt. Knead. You should get a dense mass that is easy to roll out. Insist in the cold for half an hour.
2. Roll up the sausage. Cut into 15 pieces. Roll out cakes.
3. Salt minced meat. Sprinkle with spices. Add grated garlic cloves. Chop the onion and send to minced meat. Pour in sour cream for splendor. Mix. Roll up balls.
4. Place minced meat in each cake. Connect the edges. Flatten with hands. Roll.
5. Send the workpiece to the pan and fry on each side.

Khychiny with cheese and herbs

The Caucasian dish, which is loved by our people, is easy to cook at home.

Ingredients:

• flour - 420 g;
• greens - 45 g;
• garlic - 3 cloves;
• kefir - 240 ml;
• Greek yogurt - 220 ml;
• soda - 1 teaspoon;
• butter;
• suluguni cheese - 450 g.

Cooking:

1. Mix the kefir product with soda and set aside for 7 minutes. Then pour the mass of flour and salt. Knead. Set aside for half an hour.
2. Chop greens. Grate cheese. Mix.
3. Cut the dough. You will get 6 parts. Roll. Place cheese mass in the center. Blind the edges. Flatten with your hands and roll out. The circle is required in a diameter of 20 centimeters.
4. Send to a hot frying pan. Fry. Lubricate with butter.
5. Place grated garlic cloves in yogurt. Add chopped greens. Mix. Serve with tortillas.

With cottage cheese and herbs

To make the cakes especially tasty, grease immediately after frying with a large amount of butter and pour over with sour cream.

Ingredients:

• soda - 1 teaspoon;
• kefir - 1100 ml;
• green onions - 35 g;
• vegetable oil- 2 tbsp. spoons;
• dill - 45 g;
• flour - 1100 ml;
• egg - 1 large;
• salt - 1;
• cottage cheese - 600 g;
• butter - a pack;
• sugar - 2 tbsp. spoons.

Cooking:

1. Pour soda with kefir. Set aside. Sweeten. Sprinkle flour. Sprinkle with salt. Pour in vegetable oil. Knead.
2. Mash curd. Salt. Pour in the egg. Mix with chopped herbs.
3. Put the frying pan to heat up.
4. Cut the dough into several pieces. Focus on the size of the pan. Roll. Place the filling. Glue the edges. Flip. Press with your hands and roll out. Send to the pan and fry. Lubricate with oil.

How to cook on kefir?

The dough for khychins is prepared very simply and takes a minimum of time.

Ingredients:

• greenery;
• cheese - 150 g;
• kefir - 950 ml;
• butter - a pack;
• flour - 600 g;
• soda - 0.5 tsp;
• salt;
• cottage cheese - 550 g.

Cooking:

1. Salt the kefir product. Pour in soda. Mix. Sprinkle with flour and knead. Set aside for half an hour.
2. Grate a piece of cheese into the curd. Sprinkle with chopped herbs. Add chopped garlic cloves and salt. Stir.
3. Cut a piece of dough. Roll out cakes. Place cottage cheese in the center of each. Fasten the edges. Flatten with hands. Roll.
4. Send to hot skillet. Fry. Brush well with butter.

Hychins in milk

Delight the family with a delicious and fragrant dish that will go well with any snack.

Ingredients:

• homemade cheese - 110 g;
• flour - 2.5 mugs;
• butter;
• milk - 1 cup;
• salt;
• potatoes - 3 pcs.

Cooking:

1. Salt the flour and add water. Knead the dough. In order for the structure to be homogeneous, it is recommended to knead for about 17 minutes. Set aside for half an hour, pre-covered with a film.
2. Boil potatoes (necessarily in their uniforms). Cut into pieces. Coarsely chop the cheese. Place in a meat grinder. Twist.
3. Cut the dough into 6 pieces. Roll. Place potatoes in the center. Fasten the edges. Flip. Scrub with hands. Roll. Send the resulting blanks to a hot frying pan. Fry.
4. Coat generously with oil.

With Adyghe cheese

There are many topping options. We offer another delicious cooking variation that is ideal for meat dishes.

Ingredients:

• butter - 20 g soft;
• flour - 460 g;
• salt - 0.5 tsp;
• butter - 180 g for spreading;
• cilantro - 30 g fresh;
• kefir - 1 cup;
• garlic - 4 cloves;
• Adyghe cheese - 600 g;
• soda - 1 teaspoon.

Cooking:

1. Sprinkle butter with flour. Pour in soda. Fill with kefir. Salt. Knead. Leave for half an hour.
2. Slice the cheese. Add garlic cloves. Send to the meat grinder. Twist. Add chopped cilantro. Stir.
3. Cut the dough into pieces. Roll out cakes. Place cheese in the center of each. Glue the edges. Turn over and roll out.
4. Send to a hot pan. Fry. Lubricate with butter.

On mineral water

Another interesting cooking variation using mineral water. Cakes acquire an interesting, delicate structure.

Ingredients:

• processed cheese - 2 pcs.;
• mineral water - 550 ml;
• black pepper;
• butter;
• flour;
• salt;
• potatoes - 2 pcs.

Cooking:

1. Pour flour into mineral water. Adjust the quantity yourself. You should get a dense mass that rolls out easily.
2. Boil potatoes. Turn into puree. Add the grated curds and stir quickly until the potatoes have cooled.
3. Roll out a few cakes. Place the filling. Fasten the edges. Turn over and roll out.
4. Send to the pan. Roast. Brush liberally with butter.