, which is very common in Kabardino-Balkaria.

Khychiny with meat.

Ingredients:
For the test:
- 500 ml yogurt;
- 1 tsp. soda;
- 1/2 tsp. salt;
- flour, how much you take.
For filling:
- 1 kg of beef;
- 4 medium onions;
- salt;
- ground black pepper;
- vegetable oil for frying.
For lubrication:
- 100-150 g butter.
Cooking method:
1. In a bowl, mix yogurt, salt, soda and flour. Knead the dough, a little weaker than for dumplings and leave it for 30 minutes.

2. Grind the meat through a meat grinder. Peel the onion and cut into small cubes, fry until translucent in vegetable oil, add the minced meat to the onion, mix and lightly fry. Then reduce the heat, add salt, pepper, a little water and simmer until cooked and the liquid has completely evaporated. Cool.

3. Cut the dough into small pieces (about 12 pieces), roll out each piece and place on it a filling equal in volume to a piece of dough. Pinch the edges into a bag and form into a flat cake. Carefully roll out each flatbread with a rolling pin.

4. Heat a large cast-iron frying pan, reduce heat to medium and place one flatbread on a dry frying pan, fry until done (about 4 minutes on each side).

5. Grease the finished khychins with butter and put them in a pile. Serve hot, with sauce: sour cream + dill + pepper + salt.

Khychiny with cheese.

Ingredients:

Cheese (white homemade) - 500 g,
- potatoes - 1 kg,
- wheat flour (regular white),
- water, salt, butter.

Cooking method

1. Grind the cheese through a meat grinder. In general, the success of Khychins depends 80% on the correct choice of cheese. To taste, the cheese should not be very salty or bland, unseasoned, such as Dutch cheese.

2. Boil and crush the potatoes as for mashed potatoes, but without adding milk and butter. The ideal option is to boil the potatoes in their skins, cool, peel and grind through a meat grinder.

3. Mix cheese and potatoes into a homogeneous mass. The ratio of cheese and potatoes is approximately 1:2, but this is not a strict proportion; some people like it more cheese, while others like it more potatoes.

4. Roll into balls about the size to fit in your palm. If the frying pan is not large, then make the balls a little smaller.

5. Let's move on to the test. Pour flour into a cup, make a small depression so that it is convenient to pour salted water there. Gradually knead the dough. The main thing is not to make the dough hard. It should be very elastic, which is achieved by good kneading. Once the dough is ready, cover it and let it rest for a while.

6. The ratio of filling and dough should be approximately as in the picture. The dough should be several times smaller.

7. Roll out the dough a little or shape it into a circle by kneading it in your hands.

8. Place the filling into the dough.

9. Gently and evenly stretch the dough around the filling. We must admit that this may not work the first time. This may also not work if the dough is not elastic enough or too steep. In this case, you can simply roll out the dough so that it completely wraps the filling.

10. Pinch the edge and, if there is excess dough, cut off with a knife. Try to ensure that the dough covers the filling as evenly as possible.

11. Lightly crush the resulting ball with your hand and let stand for a few minutes. For now you can make the next balls.

12. Lightly and gradually roll out as thin as possible. It’s ideal to roll it out into a circle shape, but if you end up with something shapeless, it doesn’t matter, it doesn’t affect the taste. If the dough breaks a little while rolling, moisten the area with water and sprinkle with flour - the holes will be gone.

13. Place the rolled out khychin on a preheated dry frying pan (a cast iron frying pan, a pancake frying pan, or any one with a Teflon coating is suitable). Fry over medium heat for a couple of minutes; as soon as browned spots have formed, you can turn them over.

14. Also fry on the other side for a couple of minutes until browned spots form. At this stage, the khychin may swell - pierce it with a knife before it bursts (if the khychin bursts, do not worry that the ceiling will be splashed, it just may tear so that the filling leaks into the frying pan).

15. Remove the khychin from the pan and immediately brush generously with butter. Pay special attention to the edges.

Khychiny- fried flatbreads made from unleavened dough with potato, cheese or meat filling with herbs, the national dish of the Karachais and Balkars.

In the past, the highest hospitality of the hostess of the house of these peoples was an invitation “to the Khychyns.” This is one of the most honorable dishes in the list of flour dishes of Karachay-Balkar cuisine; this, so to speak, is its face. A meal without khychin is considered poor, especially without meat khychin.

In some of their details, the Khychins of the Balkars differed from those of the Karachais. The Balkars made khichina from potatoes very thin and baked them in a frying pan, greasing it with a small amount of oil. The Karachays made khychins of the same size much thicker (several times compared to the Balkar ones) and fried them, as a rule, in a large cauldron and boiling fat or butter.

Cooking features

When preparing the dough, butter or margarine is added to it.
- Round flatbreads are rolled out very thin.
- After this, they are fried on both sides in a hot frying pan and greased with butter.
- During frying, the khychin inflates to a spherical shape.

Based on materials from nalchik.ru

Calories: Not specified
Cooking time: Not indicated

Khychiny with meat are very tasty flatbreads that go well with tea or soups/broths. Khychins are prepared with kefir and flour, with the addition of a small amount of salt and soda. Anyone can master this dough, even novice cooks; in any case, my step-by-step recipe with photos will help you. The taste of khychin with meat is reminiscent of, especially if you try to roll them out very thinly. You can use any meat for the filling - pork, beef or even turkey or chicken are perfect here. Be sure to season the filling with salt, pepper and paprika, and also add chopped fresh dill. Khychins are baked in a dry cast-iron frying pan, then they must be greased with butter, stacked and the flatbreads are allowed to rest. So, if you have never tried to cook khychin, then you are welcome to the kitchen.

- kefir – 1 glass,
- wheat flour – 250 g,
- salt – 1 tsp,
- soda – ½ tsp,
- dill – 10 g,
- pork – 200 g,
- dry garlic – ½ tsp,
- onion – 1 pc.,
- salt, pepper, paprika - to taste.

Recipe with photos step by step:

Prepare kefir - pour it into a bowl and add a pinch of salt, add soda.




Add wheat flour in parts. Mix kefir and flour with a spoon; when most of the flour has been added, transfer the dough to a work surface and knead the dough with your hands.




Now leave the dough in the bowl for 15 minutes, let the dough rest a little.




Choose any meat - rinse and dry. Cut the meat into pieces of any size. Chop the onion as desired.






Grind the meat and onion in a blender bowl or pass through a meat grinder with a medium grid. Add salt, pepper, paprika to the minced meat. Add dry, granulated, or fresh pressed garlic.




Rinse and finely chop the fresh dill, add the greens to the minced meat and mix all the ingredients well.




Divide the dough into small pieces. Roll out each piece a little and place a ball of minced meat in the center.




Bring the edges of the dough over the filling and pinch the dough a little.






Roll out the resulting flat cakes into a thin layer.




Fry the khychin in a dry cast-iron frying pan for a few minutes on each side.




Grease the finished khychins with butter. When all the flatbreads are ready, serve them to the table.




Enjoy your meal!
They are also very tasty and filling

Khychiny is a recipe that allows you to prepare an authentic dish of the Karachay-Balkar people - festive flatbreads with a juicy filling 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 greased with butter while still hot, stacked and served instead of bread.

Khychiny - a cooking recipe with accessible technique and budget ingredients. It is based on 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 brushed with oil.

Ingredients:

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

Preparation

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. Fill each segment, pinch the edges and roll into a flat cake.
5. Fry in a dry frying pan.
6. Khychyny is a recipe in which it is customary to brush the finished flatbreads with melted butter before serving.

The dough for khychins should be soft, elastic, roll out well and not allow the filling to pass through when frying. Traditionally it is cooked on ayran, adding flour and salt. This fermented milk drink can be replaced with yogurt or kefir mixed with a small amount of water. The dough is kneaded for 20 minutes and rested for half an hour.

Ingredients:

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

Preparation

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 simplest recipes with which you need to start getting acquainted with the cuisine of the peoples of the North Caucasus. When choosing the filling, it is better to stick to traditions and use feta cheese, Adyghe cheese or suluguni. Such varieties retain their texture, do not leak out of the dough when fried, do not require additional salting, and go well with herbs.

Ingredients:

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

Preparation

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

Khychiny - recipe with potatoes

An incredibly tasty dish that 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 the tubers, which are always at hand. The main thing is to mash the potatoes until smooth, so that when rolling out lumps in the filling do not tear the thin dough.

Ingredients:

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

Preparation

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

Khychiny with meat is a festive dish, distinguished by its satiety and extraordinary taste. To prepare it, use minced beef or lamb, with the addition of garlic, onions and herbs. Particular attention is paid to the dough: it is kneaded on warm ayran with melted butter and egg, which gives viscosity, elasticity and preserves the meat filling.

Ingredients:

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

Preparation

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 the 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 aromatic and fresh. To obtain 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.

Preparation

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. Fill the dough segments, seal the edges and roll out.
4. Fry in a dry frying pan.

Khychiny - recipe with milk

Khychiny with milk is one of the quick and proven ways of kneading dense and elastic dough. Milk adds elasticity and viscosity to the base. The dough becomes tender, does not tear when rolled out thin and does not swell when frying, so you can use any filling. Traditionally, minced by-products are wrapped in this dough.

Ingredients:

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

Preparation

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

Khychiny with and herbs is a traditional dish that is filling and nutritious. Adygei is a young cheese and is used when it is necessary to obtain a moderately salty and tender filling. Any greens go well with cheese, but only cilantro will highlight its taste and add an extraordinary aroma to the flatbreads.

Ingredients:

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

Preparation

1. Dilute the matsoni with water, add flour and soda. Knead the dough.
2. Grind the cheese and cilantro.
3. Divide the dough, fill it and, pinching the edges, roll it out.
4. Fry the flatbreads and brush with oil.

Khychiny with meat in the oven

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

Ingredients:

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

Preparation

1. For the dough, mix ayran with flour.
2. The filling for khychins from veal and onions is passed through a meat grinder, kneaded and seasoned.
3. Divide the dough, fill and roll out.
4. Bake in the oven for 15 minutes at 220 degrees.
5. Khychyny is a recipe in which the finished product is greased with sour cream.

Khychins made with mineral water are particularly tender and soft. With this method of kneading, the dough turns out fluffy and airy, does not require rest, but is immediately rolled out, filled and baked. This recipe is simple, economical and allows you to cook it in half an hour if you combine kneading the dough and preparing the potato filling.

Hearty fried flatbreads can serve as an independent dish or as a snack.

1. Mix kefir with soda, after 10 minutes add sifted flour and salt. Knead the elastic dough and divide it into 8 parts.
2. Roll out the lumps with a rolling pin to a thickness of 7 mm.
3. Mix the minced meat with finely chopped onion, salt and spices.
4. Divide the filling into 8 parts and place them on the dough circles.
5. Take the first piece, gather its edges and pinch. You should end up with a dough bag. Turn it seam side down and gently roll it out with a rolling pin. The diameter of the cake should be 20-25 cm.
6. Prepare the rest of the khychin in the same way, and then fry them on both sides in a dry frying pan until cooked.

Brush the hot tortillas with butter and stack them on a flat plate.

How to cook khychin with herbs and meat

The aromatic herbs that we suggest adding to the filling will give the treat a special taste and aroma.

1. Pour 400 g of ayran into a deep bowl, add 400 g of wheat flour, 5 g of soda and 5 g of salt. Knead a soft dough, wrap it in cling film and refrigerate for 30 minutes.
2. Finely chop 2 peeled onions, 50 g fresh cilantro and 50 g mint. Mix the products with 500 g of minced lamb, add ground black pepper and salt to taste.
3. Divide the dough into 6 parts and roll out the lumps to a thickness of 1 cm. Place the filling on the tortillas and connect the edges.
4. Roll out the pieces again. You should get a circle with a diameter of 20 cm.
5. Fry the khychin in a frying pan without oil under a closed lid. The tortillas will be ready when they are browned on both sides.

Grease the khychins with butter, then place them in a heap on a plate.

Khychin with chicken in the oven

We invite you to prepare a version of the Karachay-Balkar Khychins.

1. Mix 300 g of warm water with 100 g of ayran or kefir. Add 50 g melted butter, 60 g vegetable oil, 30 g sugar, 15 g yeast and salt to taste. Knead the dough by hand or in a bread machine and let it rise in a warm place.
2. Cut 3 chicken legs fillets into small cubes. Mix the minced meat with chopped onion, add salt and spices to taste.
3. Divide the dough into 3 parts, roll out the pieces in a circle to a thickness of 1 cm. Lay out the filling, pull the edges towards the center. Leave the middle of the pie open.
4. Bake the khychin in the oven at 180 degrees for 25 minutes.

Brush the edges of the pies with butter.

The meat filling for khychins can be supplemented with vegetables, cheese or herbs.

Khychiny with meat is a dish that is considered national by many peoples of the Caucasus. This dish is especially revered by the Karachais and Balkars. Khychins are filled flatbreads fried in oil. Caucasian housewives prepare them for the most important holidays, but they often pamper their households with khychins on weekdays as well. Juicy filling, tender dough with a slight sourness, fragrant spices and the aroma of butter - this is what determines the popularity of the dish in all corners of the Earth. It is served in many catering establishments of various levels, from small eateries to the most reputable restaurants.

Dough for meat khichins

Caucasian women have been preparing simple but incredibly tasty khychin for many centuries; it is extremely simple, it contains only the simplest ingredients. The technology for preparing the dough is also not particularly complicated.

Traditionally, yogurt, ayran or kefir were used as the basis for the dough. Some housewives who have mastered the recipe for classic khychins add slaked soda to the dough, this makes it even more fluffy. But it’s worth knowing that there was no soda in the original recipe. If the dough is well kneaded and enough time is spent proofing, the baked goods will turn out quite fluffy even without soda.

To prepare the dough we will need:

• half a liter of ayran or other fermented milk drink;
• kilogram of flour;
• one egg;
• a piece of butter (about 50 grams);
• a pinch of salt.

Ayran should be at room temperature. Add egg, salt and melted butter to it. Knead with a fork, gradually adding flour. Do not make the dough too tight; it is better to pay more attention to kneading. The better the dough is kneaded, the tastier the khychin with meat will be.

Filling

Khychins are prepared with homemade cheese and garlic, mashed potatoes flavored with herbs and, of course, minced meat. Connoisseurs believe that khichins are delicious with chicken, veal, and pork, but nothing can compare with real minced lamb.

For the dough recipe described above, you will need about half a kilogram of filling. To the finely chopped lamb you can add a little lard or a twisted grated onion, a couple of crushed cloves of garlic and a small bunch of herbs. Salt and pepper the minced meat based on your eating habits.

You can prepare the filling from other types of meat. Mixed minced meat made from pork and beef are also excellent for khychin.

Preparation

Khychiny with meat is a fairly large pastry. One product must be the same size as the frying pan. Divide the dough into balls about the size of your fist. Count their number and form the same number of minced meatballs.

Form a flat cake, place the minced meat in the middle, gather the edge with an accordion, tightening and reducing the gap. Gently flatten the resulting balls, roll them lightly with a rolling pin, giving the shape of a round cake.

Fry the khychins in hot oil until golden brown. Stack them one on top of the other.

Serving

Grease each fried product with a piece of butter. If desired, you can sprinkle the entire stack of khychin with meat with herbs. Photos prove that this dish looks very appetizing even without additional decorations. Therefore, some prefer to do without them altogether.

There is another way to serve this dish at the table. A stack of khychins is cut into 4 parts with a sharp knife. It will be more convenient to take them.

Khychin can be served with sour cream sauce with herbs, adjika, tomato sauce, and homemade pickles. Salted tomato juice, kvass, and ayran are traditionally served as drinks for this dish.