Cooking secrets
Preparation consists of several stages. First, unleavened dough is kneaded. Then flat cakes are rolled out and fried in a dry frying pan. The main “trick” is to roll the cake out thinly; if you don’t roll it thin enough, the cakes will break when you try to roll them.
The mashed potato filling is prepared separately. You can flavor the puree with fried onions, mushrooms, minced meat or other additives.
Then you need to fill the hot cakes with the filling; to do this, spread puree on half of the cake in an even layer, and then cover the filling with the second half of the cake. It is better to serve kystyby hot with fresh sour cream.
Interesting facts: The largest kystyby was prepared in Bashkiria; the diameter of the flatbread was 2.10 meters.
Dough for kystyby with potatoes
You can prepare the dough for kystyby with potatoes according to different recipes. The flatbreads are kneaded with water, milk or kefir. Depending on the chosen option, the taste of the kystyby base will also change; the flatbreads can be softer, or more elastic and crispy.
Lenten dough on water
The simplest version of the dough is kneaded in water without adding eggs. This dish can be prepared during Lent, since no animal products are used in the preparation.
- 200 ml water;
- 3 cups flour;
- 3 tablespoons vegetable oil;
- 1 pinch of salt.
Sift the flour into a large bowl. Do not be lazy to carry out this operation; sifting is necessary not only to remove possible impurities, but also to saturate the flour with oxygen. This makes the dough more airy.
We collect the sifted flour into a mound and make a hole in the center. Heat the water a little, stir the salt in it. Pour salted water into the recess in the flour slide and begin to knead the dough, gradually combining the flour with the liquid. When you get a semi-liquid dough, add vegetable oil and continue kneading.
Once the dough becomes so thick that it is difficult to knead it with a spoon, we move on to manual kneading. Knead until the dough stops sticking to your fingers.
Roll the dough into a log, wrap it in cling film or simply cover it with a bowl and leave it for about half an hour. During this time, the fiber will swell and the dough will be easier to roll out.
Roll out the dough into a sausage and cut into pieces. You will end up with 10-12 pieces. Roll each piece into a round cake and fry in a well-heated dry frying pan.
“Parting with ex-partners was painful”
— Azat, you are an energy engineer by profession, how did it happen that you ended up in the catering industry?
— I was a fairly active student, I even headed the trade union committee of the faculty. We were always on the move and organized various events. During my senior years I worked in the sales department of Invent-Electro. There I developed an understanding of how to sell. In parallel with a close friend, he launched a business that still operates today - VM Kitchens. This was the first partnership project. In addition, there were many more startups: business with greenhouses, construction, tourism. During my student days, I planned to launch a startup related to Chinese noodles. But this remained at the level of ideas. And in 2015, we once got together with friends and during the conversation we realized that the Tatars do not have enough of their fast food. We realized that we need to move from words to action. So we launched the first project “Tubetey”, and then I created the concept “Kystyby”.
— You were one of the founders of the Tubetei network. But then they separated from their partners. What were the real reasons?
- It's simple. Each of the four partners had their own vision of business development. My views were different. We realized that this was greatly slowing down the project, so we decided to part ways. The “Tubetey” project was invented by a team, the launch took over, but the main author of the project was Sultan Safin, and he remained at the head of this network.
— Because you worked closely together, I’m sure that the period of separation was painful. How did both sides overcome this, and on what terms did you leave your previous business?
“The process was painful for everyone. I won’t go into details, but I can say that everyone had their own understanding of how to disagree. Despite the fact that we parted hard, I think that we still remain friends at heart. We will still come to each other’s aid if there is any difficult situation. Over time, all grievances pass, and now I even rejoice in their development.
I left this business and am completely immersed in the Kystyby project. At first it was scary to start a business alone. In addition, the financial situation was difficult at the start; we had to invest all the accumulated funds and attract investments. Many laughed and did not believe, they said: “You are going the wrong way.” It only spurred me on!
Fast-casual is the middle ground between fast food and a restaurant. Our menu is more varied than in fast food, the quality of the products is higher, the interior is interesting, but not as rich as in a restaurant
Kystyby with potatoes in Tatar style
Let's prepare kystyby with potatoes in Tatar style according to a traditional recipe. The dish turns out to be high in calories, but very tasty.
Flatbread:
- 200 ml milk;
- 300 gr. flour;
- 1 egg;
- 50 gr. butter;
- 25 gr. Sahara;
- 0.5 teaspoon fine salt.
Filling:
- 5 potatoes;
- 2 bay leaves;
- 400 ml milk;
- 300 gr. butter;
- vegetable oil for lubrication;
- salt to taste.
In the saucepan in which the dough will be kneaded, melt the butter. Let it cool a little, then add the egg, sugar and salt. Mix everything with a whisk. Heat the milk to a temperature of 37-38 degrees, pour it into the pan.
Sift the flour and mix it with the prepared liquid mixture. Knead into a soft, non-sticky dough. Cover the pan with the dough with a lid or napkin and leave for 20-30 minutes.
Peel the potatoes, cut the tubers into 2-3 parts so that they cook faster. Fill the potatoes with water, add salt and bay leaf. Cook until done. Drain the broth and remove the bay leaves. Mash the potatoes into a puree.
Pour hot milk into the potatoes and add room temperature butter, cut into small pieces. You should get a fluffy, soft puree without lumps.
Roll out the dough into a sausage, cut into pieces weighing about 75 grams. Roll each piece into a thin round cake. Heat a dry frying pan and fry the flatbread on both sides. We make sure that the cakes do not burn.
Grease the hot cake with vegetable oil using a brush. Place 2 tablespoons of filling on one half. Fold the flatbread in half. We do the same with the remaining pieces of dough. We serve the finished products warm with strong, sweet tea.
Recipe with onions and meat
You can prepare the filling from potatoes with onions and meat, the baked goods will turn out more satisfying.
- 250 ml water;
- 700 gr. flour;
- 30 gr. Sahara;
- 2 eggs;
- 100 gr. butter for the dough + butter for greasing the flatbreads;
- 5 potatoes;
- 300 gr. meat (you can take beef, chicken, turkey, minced meat is also suitable);
- 2 onions;
- vegetable oil for frying.
Melt the butter, add warm water, salt and sugar, stir. Add sifted flour and knead into a thick, non-sticky dough. Let it rest for half an hour, covering the bowl with the dough with a napkin.
To prepare the filling, fry finely chopped onion in vegetable oil. Then add finely chopped meat to the onion. Fry until done. Salt and pepper to taste. Boil the potatoes and mash them. Add meat and onions to the puree. Mix. If the filling turns out thick, dilute it with potato broth or milk.
Bake the cakes in a dry frying pan, grease them with oil. Spread the filling and wrap the flatbread.
Classic recipe for soft dough for kysty in water without eggs
If you don’t yet know how to make Tatar-style kuzikmyak, I recommend starting with this option. fried pies turn out tasty, crispy and soft.
You will need:
- 150 ml water;
- 1 tsp Sahara;
- salt to taste;
- 1 tbsp. vegetable oil;
- 350 - 400 g flour.
How to cook:
1. In a deep bowl, mix water with salt, sugar and butter. Then add flour little by little, stirring constantly. The dough should be cool.
2. Transfer it to the table and start kneading with your hands until smooth. Transfer to a bowl, cover with a towel or cling film, and let rest for 30-40 minutes.
3. Roll out as thin as possible. To form the cakes, you can use a regular plate that fits the diameter of the frying pan.
4. Fry in a dry frying pan without oil on both sides until golden brown (about 2-3 minutes). Fill each flatbread with crushed potatoes; you can add lightly fried onions and chopped herbs to the filling. Coat the top with butter.
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That's it, the kystyby is ready. No one can resist such an amazing smell.
