Delicious kystyby. Delicious kysty recipe, step by step, in Tatar, in Bashkir, dough, with potatoes, with millet, with meat

Kystyby is a national Tatar dish, similar to that found in Bashkir cuisine. The dish is a flatbread made from unleavened dough fried in a frying pan and filled with mashed potatoes or millet porridge. The taste of the dish depends greatly on both the filling and the dough. It should not only taste good, but also be strong and elastic so that it can be rolled out thin. The dough for kystyby can be mixed with water, milk, kefir, and butter and eggs are often added to it. The choice of recipe depends on the gastronomic preferences of the cook and the availability of certain products in the house.

Cooking features

Recipes for preparing dough for kystyby are varied, and the technology for its preparation may also vary. However, there are several points that are worth considering, regardless of which version of the flour base for the Tatar flatbread is chosen.

• Flour for kystyby dough should be chosen high-quality, containing a large amount of gluten. Products made from low-grade flour are unattractive in appearance and have an unpleasant aftertaste. The dough mixed from such flour is difficult to roll out into a thin layer, since it is inelastic and breaks easily.
• Sifting flour before preparing the dough is a mandatory manipulation. It is needed not only to clean the product from small debris and insects. The main task is to saturate the flour with oxygen. After sifting, the flour becomes light and loose, it is easy to combine with other ingredients, preventing the formation of lumps. Baking made from such flour turns out more tender and airy than from wholemeal flour.
• You need to knead the dough for quite a long time, at least 10-15 minutes. Only then will it come out sufficiently dense and elastic.
• The temperature of the products used to prepare the kystyby dough is sometimes of great importance. If the recipe contains appropriate recommendations, it is better not to neglect them.
• The finished dough is not rolled out immediately; it is allowed to rest for 30 minutes. During this time, the gluten contained in the flour has time to swell, making the dough more elastic and easier to roll out.

Traditional unleavened dough

Real kystyby dough is unleavened; eggs and other animal products are not used for its preparation. Kystyby is not a dish of Russian cuisine, but it can be consumed during fasting.

Ingredients:

• 3 tablespoons sunflower oil
• 200 ml. water
• 3 cups flour
• salt

Calorie content: 47 kcal per 100 g of finished product.

Preparation:

1. The first thing you need to do is make sure that the flour is dry and suitable for cooking and has no impurities. To do this, sift the wheat mass through a fine sieve, getting rid of unnecessary grains and achieving saturation with oxygen, which is not filled with wholemeal flour.
2. After passing through the sieve, the flour takes the shape of a slide. We make the slide more “heaped” and create a depression into which we pour preheated water with salt dissolved in it. Determine the amount of salt by eye
3. Let's start kneading the dough. You need to form a ball, gradually adding sunflower oil to the mass. In this matter, the main thing is not to rush: in order for the dough to be flexible and viscous, it must be thoroughly kneaded. To prevent it from sticking to your hands and work surface, it is important to maintain the proportions and follow the kneading technology

Leave the finished kystyby dough wrapped in film for 15-20 minutes, after which we form sausages, roll out each piece and fry in a dry, preheated frying pan.

Classic recipe for kystyby dough

Compound:

• premium wheat flour – 0.25-0.28 kg;
• butter – 50 g;
• milk – 100 ml (can be diluted with water in a ratio of 1: 1);
• chicken egg – 1 pc.;
• granulated sugar – 20 g;
• salt - a large pinch.

Cooking method:

• Dilute the milk with boiled water, heat to 40-50 degrees, pour into a bowl.
• Break an egg into a separate container, add salt and sugar, and beat with a whisk.
• Melt the butter in a water bath or in the microwave. You can also melt the butter over low heat if you are sure that you will not allow it to boil during this process.
• Let the butter cool slightly, pour it into the milk, and add the egg mixture there. Mix the products thoroughly until the liquid base becomes homogeneous.
• Sift the flour. Add a handful of it to the liquid base and stir the products thoroughly each time to prevent the formation of lumps.
• When the dough becomes dense enough and stops sticking to your hands, it’s time to stop adding flour and kneading the dough. Place the dough in a plastic bag and leave for half an hour at room temperature.

The dough prepared according to this recipe rolls out easily without breaking, it turns out tasty and goes well with traditional fillings for kystyby - millet porridge and mashed potatoes.

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I made the most popular version - kystyby with potatoes and dill. But in the fall or summer, when the mushroom season begins, I add fried porcini mushrooms or chanterelles and boletus to the filling. Ahh... such a scent permeates the whole house!

I can imagine that stewed vegetables, cheese with herbs, tofu, and so on are also suitable for the filling. It is also often prepared with millet, cottage cheese, and rice. But if you are trying it for the first time, I advise you to give preference to mashed potatoes.

This is how they prepare it in India - flatbreads stuffed with potato Aloo Paratha. Here’s a delicious version of a homemade dish: flatbreads with herbs in a frying pan.

Dough for kystyby with kefir

Compound:

• wheat flour – 0.5 kg;
• butter – 50 g;
• kefir – 0.2 l;
• soda – 5 g;
• salt – 5 g.

Cooking method:

• Sift the flour, you can even do it twice.
• Melt the butter in a water bath or over very low heat, avoiding the product boiling. Some housewives melt butter in the microwave; this is the fastest, easiest and most reliable way.
• Remove the kefir from the refrigerator in advance so that it reaches room temperature by the time the dough is prepared. If you did not do this on time, you can slightly heat the fermented milk product in a water bath. You can’t heat it too much, otherwise it will separate into curds and whey.
• Pour soda into kefir and stir. A neutralization reaction will occur and the fermented milk product will fill the bubbles.
• When the reaction is complete, add melted butter and salt to the kefir and mix the products well.
• Mix the prepared flour into the kefir in portions until the dough stops sticking to your fingers.
• Cover the dough with cling film and leave to rest for half an hour at room temperature.

Tatar pies with potatoes and meat

• Cooking time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 154 kcal.
• Purpose: for dinner.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

The Tatar dish kystyby with potatoes and meat turns out to be more satisfying, with a pleasant meat taste. The secret to making it is to fill the hot flatbreads with minced meat so that they do not break after cooling. You can take any meat for kystyby - lamb, pork or beef. The delicacy will become a dietary treat when filled with chicken, turkey or rabbit.

Ingredients:

• water – 250 ml;
• flour – 0.7 kg;
• sugar – 30 g;
• eggs – 2 pcs.;
• butter – 100 g;
• potatoes – 3 pcs.;
• meat – 300 g;
• onions – 2 pcs.

Cooking method:

1. Beat eggs into water, add salt, sweeten and season with oil. Add sifted flour, knead into a thick mass, let it brew, and form into flat cakes.
2. Fry each flatbread in a hot dry frying pan until medium-rare.
3. Peel the potatoes, boil them, crush them. Cut the meat into cubes, fry along with the chopped onion, combine the mixtures.
4. Place the filling on one half of the flatbread, cover with the other, and brush with melted butter.
5. Serve with salted mushrooms and sauerkraut.

A simple recipe for dough for kystyby with milk

Compound:

• wheat flour – 0.65 kg;
• milk – 0.4-0.5 l;
• salt - a large pinch.

Cooking method:

• Sift the flour twice. During the second sifting, mix it with salt.
• Make a hole in the flour pile.
• Heat the milk to about 60 degrees, pour it into the prepared hole.
• Give the dough a quick stir with a spatula, then turn it out onto a floured counter and knead it with your hands until done. The dough is considered ready when it stops sticking to your hands. The density of the dough can be adjusted by adding flour or adding warm milk.
• Form a bun from the finished dough, cover it with a bowl and leave it on the table for half an hour.

To make the dough more elastic, you can add 1-2 tablespoons of vegetable oil. If you need a lean dough, you can replace the milk in the recipe with water, but then the dough will be less tender.

How to cook kystyby with potatoes

It is considered inexpensive and simple to prepare kystyby with potatoes - national thin flatbreads filled with mashed potatoes. This word comes from the Tatar “kystyrga” or “kystybai”, which means to put the filling inside. Since ancient times, Tatar shepherds took these thin flatbreads with them in order to be full for a long time. Modern kystyby serve as an excellent snack option.

To make it, you will need to knead the dough, boil the potatoes and mash them into a puree. After forming thin flatbreads, they are filled with minced meat with the addition of meat, onions or cheese, herbs and spices. All that remains is to fry them in a dry frying pan and serve with plenty of oil.

Dough

The dough for Tatar-style kystyby can be mixed with milk, water or kefir. If you use water, you will get lean unleavened flatbreads; a milk or kefir-sour cream base will make them more tender and soft. A step-by-step recipe will tell you how to prepare kystyby dough with potatoes. The mixing liquid is salted, seasoned with soda, sifted flour is gradually introduced into it and kneaded until the mass stops sticking to your hands.

After this, just cover it with a towel and set it aside for half an hour so that the dough can rest and rise a little. All that remains is to roll it out thinly, and after frying in a frying pan, fill the resulting layers with potatoes, millet or meat - there are many options for stuffing. Vegetarians will love that the dough can be kneaded without eggs - as a meatless option for special holidays.

Ingredients:

• Wheat flour - 400 grams (excluding flour for dusting)
• Sour cream – 200 grams
• Egg - 2 pieces
• Butter - 80 grams (30 grams - in puree, 50 grams - for greasing the juicier)
• Vegetable oil - 1 tbsp. spoon
• Potatoes – 700 grams (peeled)
• Onion – 1 piece
• Milk – 150 Milliliters
• Baking powder - 1 teaspoon
• Salt - 1 teaspoon (or to taste)

Number of servings: 12

Simple recipe

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 126 kcal.
• Purpose: for lunch.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

The following instructions with a step-by-step description of the process will teach you how to prepare Tatar flatbreads with potatoes. Even novice cooks can handle this recipe, because it will not take much time and does not require special knowledge. A classic Tatar dish cannot do without oiling when serving; in addition, it is recommended to sprinkle the finished flatbread with herbs and garlic.

Ingredients:

• butter – 15 g + 50 g for dough;
• milk - a glass;
• potatoes - half a kilo;
• onions – 1 pc.;
• vegetable oil – 20 ml;
• sugar – 20 g;
• flour – 0.3 kg;
• eggs – 1 pc.

Cooking method:

1. Mix half the milk, sugar, egg, salt. Pour in melted butter, sift in flour. Knead and set aside for 20 minutes.
2. Cut the potatoes into cubes, pour salted boiling water over them, and cook for 15 minutes. Drain the water, mash, combine with chopped onion fried in butter. Pour in hot milk and stir to avoid the formation of lumps.
3. Roll out the dough, cut out the flatbreads with a saucer, fry in oil for two minutes on each side.
4. Fill with puree, cover with an envelope, and grease.

From lavash

If there is no time or desire to knead the dough, then the Tatar dish can be prepared from ordinary store-bought Armenian lavash.

Ingredients:

• lavash (round);
• 5-6 potato tubers;
• 75 ml milk;
• 55 g butter (drained);
• spices to taste.

Preparation:

1. Since there is no need to knead the dough, we immediately start filling. Boil the potatoes until soft, add the heated milk drink, add sticks of butter and mash.
2. Lay out the pita bread on the table and divide it into 2-3 parts. Then we start each part with mashed potatoes and coat the surface with melted butter.
3. Place the finished kystyby in a stack so that all the flatbreads can be soaked in oil and serve.

How to make kystyby with potatoes - secrets of cooking

Preparing Tatar flatbreads will be even easier if you know some features. They are shared by connoisseurs of this cuisine:

• The tastiest flatbreads are stuffed with new potatoes;
• Cooking potatoes follows the rules: after boiling, the fire under the container is reduced to a minimum in order to preserve the consistency and taste;
• It’s delicious to combine potatoes with fried onions, green onions, and grated cheese;
• To prevent the kystyby from breaking, you need to keep it in the frying pan for no longer than two minutes and cover it with a towel;
• Lazy kystyby is made from lavash or raw dough with filling, which is fried directly in a frying pan; it tastes like a fried pie.

Other fillings for kystyby

Kystyby in Tatar style with millet

Initially, kystyby was made with millet porridge. Later, cooking this dish with potatoes became more popular. But with millet, kystyby also turns out very tasty and unusual. In addition, this is a great way to feed porridge to the kids.

Ingredients

• Millet cereal - 1 cup
• Milk - 4 cups
• Salt - 1 tsp.
• Sugar - 2 tsp.
• Butter 50 gr.

Preparation:

Boil the milk. Rinse the millet until the water becomes clear. Pour the cereal into boiling milk. Cook until done. Approximately 20-25 minutes. Add butter.

Filling for kystyby with pumpkin and rice

As with any dish, when preparing kystyby you can and should experiment with dough and fillings. Here is another example of a tasty and healthy filling for kystyby.

Ingredients

• Pumpkin - 500 gr.
• Rice - 150 gr
• Salt - to taste
• Butter - 50 gr.

Preparation:

Peel the pumpkin and cut into cubes. Boil water, add salt. Place the pumpkin pieces in boiling water. Cook until the pumpkin is very soft. Boil the rice in salted water until tender. Mix rice with pumpkin, add butter. The filling is ready.

Nutritional and energy value:

Potato kystyby easy and fast

In the process of preparing this dish, the main thing is to knead the dough well; at the cooking stage it should turn out tight enough so that it can be formed into a flat cake. Then the unleavened dough is fried in a frying pan and filled with mashed potatoes or porridge. It is important to note that the flatbreads must be started hot, otherwise they will break and crumble later. The cooking process will take about 40 minutes, and the given amount of ingredients will yield about 6 servings.

Ingredients:

Cooking process:

Flatbreads are served with salted mushrooms, sauerkraut or vegetable salad. Bon appetit.

Calorie content of the dish

Kystyby can hardly be called a dietary dish. Depending on the chosen method of preparing the dough, its calorie content varies within the following limits:

The calorie content of the finished dish is approximately 150-200 kcal, depending on the filling used and the amount of oil.

For greater benefit of the dish and lower calorie content, it is recommended to serve it with plenty of fresh vegetables and sour cream instead of butter.