Dough for kystyby with potatoes: cooking recipes and useful tips. Tatar kystyby with potatoes (from mashed potatoes)

Kystyby - a very tasty traditional Tatar dish, recipe, with step by step photos which involves the preparation of unleavened cakes with various fillings. Today we will look at kystyby with potatoes and how to cook it really tasty.

Classic recipe

Let's start with the simplest step by step photo recipe kystybyya with potatoes, namely from the classic version. In this form, it arose and fell in love with many families decades ago.

Dough Ingredients:

wheat flour - 280 g;
milk - 100 ml;
butter- 50 g;
chicken eggs - 1 pc.;
sugar - 1 tbsp. l.;
a pinch of salt.

Filling Ingredients:

potatoes - 0.5 kg;
milk - 100 ml;
bulb - 1 pc.;
butter - 1.5 tbsp. l.

Cooking:

Let's start this recipe with the preparation of the filling and its main ingredient - potatoes. Wash, peel and cut the potatoes into large cubes. Put the potatoes in a saucepan with water, salt and put on a slow fire to cook until soft.

When the potatoes are ready, drain the water and, without letting them cool, mash them with a blender or a regular fork. To make this process easier, boil the milk and gradually add it to the potatoes while you grind them. Melt the butter a little microwave oven or in a water bath and also add to the puree.

The next ingredient in the filling - onion. Clean and cut it into small pieces. In a preheated pan, add half a tablespoon of vegetable oil, and then the onion itself. Fry it until transparent. Stir in the onion and puree. The filling is ready.

Now let's make the dough. Break an egg into a clean plate, pour in a little warmed milk, melted butter and add granulated sugar. Add literally a pinch of salt and mix everything thoroughly into a homogeneous mass.

Separately sift all the flour and only after that start adding it to the dough. Since there is a lot of flour, it is better to do it in parts. At the end, the dough will have to be kneaded with your hands, as it will become quite dense.

Set the dough aside. Cover it with a towel and let it sit for about 30 minutes. Time to roll out the dough and make cakes. To do this, sprinkle a little flour on the table and roll a thick sausage out of the dough. From these ingredients you will get a sausage, which you need to divide into 12 parts.

According to the step-by-step recipe with a photo, kystyby with potatoes is made on the basis of flat cakes with a diameter of about 15 cm. Therefore, you need to roll each of the 12 parts to such a diameter. Preheat the pan and, without adding oil, fry each cake on 2 sides. On medium heat, cooking each part will take about 3 minutes.

We collect kystyby. Put the filling on half of the cake, cover it with the second part. These cakes should not unfold, so you do not need to additionally fasten them with something around the edges.

Before serving, brush the kystyby with melted butter for an even more appetizing appearance.

Kystyby with potatoes and mushrooms

This step-by-step recipe with photos is for those who love kystyby with potatoes, but at the same time want to diversify this dish a little. Mushrooms are great for this. And also this recipe is notable for the fact that it does not contain eggs, so the method of preparing the dough is slightly changed.

Dough Ingredients:

flour - 300 g;
water - 150 ml;
butter - 50 g;
vegetable oil - 1 tbsp. l.;
salt.

Filling Ingredients:

champignon mushrooms - 300 g;
medium potatoes - 6 pcs.;
butter - 70 g;
bulb - 1 pc.;
salt - to taste;
pepper - optional.

Cooking:

For the dough, first mix the dry ingredients, i.e. flour and a pinch of salt. Then add water and sunflower oil.

Mix everything thoroughly. As a result, you should get an elastic dough that does not stick to your hands, but at the same time keeps its shape. Add a little if needed to get the right consistency. large quantity flour than indicated in the list of products.

Do you like Tatar cuisine?
Vote

Usually it takes about 10 minutes to knead the dough for kystyby. After the time has elapsed, wrap the dough in cling film and let it "rest" while you work on the filling.

To prepare the filling, first take care of the potatoes - wash them, peel them, cut them into arbitrary cubes small sizes and let it cook on low heat. 10 minutes after the water boils, salt the potatoes a little. Remove from the stove and drain the water after the potatoes are completely softened.

Rinse the mushrooms running water and cut them at your own discretion, depending on what pieces (large or small) you want to see the stuffing.

Peel the onion and cut into small pieces. Mix mushrooms with onions in one pan and fry them with a little oil until the onions are golden. Salt and pepper the mushrooms to your liking.

Add a little butter to the hot potatoes and mash it with a fork or blender at low speed. But don't overdo it!

Mix the mushroom mass with mashed potatoes, taste and, if necessary, add more salt. In the meantime, the dough has sufficiently infused and you can start making cakes out of it. To do this, roll the dough into a thick bundle and, pinching off small pieces from it, roll them out to a thickness of 1.5 mm. Cakes should be the size of a saucer.

Again we move to the stove. Heat a skillet over medium heat and fry each tortilla on both sides for 2 minutes. It is not necessary to grease the pan with vegetable oil. But immediately after you have removed the cake from the fire, it must be greased with butter. If this is not done, then when folding the cakes can break in half.

When the frying process is completed, mentally divide each cake into 2 parts and put the filling on any of them.

Close it with the second part. So in a simple way you form kystyby with potatoes, the preparation of which before meeting with this step by step recipe many people thought it was difficult with a photo.

Kystyby can be eaten both cold and warm. If you prefer the second option, and the cakes have already cooled down, then the dish can be heated in a pan or in the oven at a temperature of 180 degrees.

Kystyby with potatoes, the recipe with a photo of which is listed below, is the most popular dish Bashkir and Tatar cuisine. This is an unleavened flatbread stuffed with vegetables or porridge. This meal is prepared very quickly and easily. Thanks to its not abstruse recipe and a simple set of products, such a dish will become the best option family breakfast.

The classic way to cook kystyby with potatoes

This is a dish that is in great demand among the local population. Cakes are very satisfying and nutritious. They are convenient to take with you as a snack, and can also be prepared as a main dish for the arrival of guests.

To cook kystyby with potatoes you will need:

1.5 cups of wheat flour;
0.5 cup cow's milk(for the test);
a tablespoon of soft butter;
one;
sugar and some salt;
kilogram of potatoes;
3-4 medium bulbs;
200 grams of butter;
half a glass of fresh milk (for the filling).

In order for kystyby with potatoes according to this recipe to turn out tasty, milk must be used with medium fat content.

Dough for kystyby

Preparation of the dish should begin with kneading the dough. In a deep bowl, combine milk, sugar, salt and one egg. Mix all components well. As soon as you get a homogeneous consistency, you can gradually add flour. Make dough from the mixture. It should be well kneaded, but not tight. Roll it up in cling film and leave for 20 minutes at room temperature.

The right dough is considered to be something that stretches well and does not tear.

Filling

The next step is to prepare the filling. Wash and peel potatoes. Then put the tubers in a pot of water and put on fire. Boil potatoes until fully cooked.

Remove skin from onion and chop finely. Put a little butter and chopped vegetable into a heated frying pan. Fry over low heat until golden color.

As soon as the tubers become soft, the pan can be removed from the stove. Drain the water and puree the vegetables. In order to give the filling a delicate taste and the desired consistency, you need to add milk. Add the fried onion to the resulting puree and mix everything thoroughly again.

After the dough has stood for 20 minutes, you can start preparing it. From a large lump, make small balls and roll each one with a rolling pin. The thickness of each circle should be no more than 0.5 cm.

To cook cakes, you need to use a thick frying pan. Fry blanks should be on a dry surface. Keep the dough until brown spots appear. In the process of cooking, the cakes should be turned over.

It is necessary to wrap the filling only in warm blanks. They easily and quickly take the desired shape and do not break. Put a small amount of potatoes on one side, and wrap the second part of the workpiece up. Ideally, you should get a kind of envelope. You don't need to pinch the edges. Each kystyby from above should be generously greased with butter.

You can start tasting right away. Usually such food is served as a main course. It goes well with various vegetable salads and pickles. Kystyby also complements meat or fish well. Tatars serve this dish exclusively with black tea.

Recipe for kystyby with lavash

This is the fastest and interesting way cooking a traditional Tatar dish. Prepare the dough in this case will not have to, as it will be replaced by classic pita bread, which can be bought at any grocery store. If you follow the sequence of actions, then kystyby with potatoes, which is indicated in the photo, will turn out to be tasty and interesting.

Ingredients for cooking:

half a kilogram of potatoes (a variety to boil well);
one lavash;
ground pepper to your liking;
a teaspoon of fine salt;
dessert spoon of butter;
one clove of garlic;
a spoonful of chopped greens.

Preparation of potato filling

Peel the potato tubers and boil in salted water. After they become soft, the liquid will need to be drained, and the vegetables should be mashed with a masher.

Peel the garlic and finely chop. You can also use a press for this. Combine the resulting slurry with greens.

Put a mixture of herbs and garlic into mashed potatoes. Also add a little butter and salt. Mix everything well.

We form a kystyby

Lavash should be bought only fresh. Sheets should not break during the folding process. Cut each of them into pieces of the desired size. Put puree on one side, and close the other. Grease the resulting envelope, as in the first recipe, with oil.

A dish like kystyby will be a great substitute for fast food. So if your kids love hamburgers, cheeseburgers, or other similar foods, make them one of these recipes. They are sure to love this dish.

Kystyby is my husband's favorite dish. After the Balish, of course. Kystyby reminds him of the taste and smell from childhood, when his mother cooked him kystyby, or as he affectionately calls it: kystybyshki. In this regard, I also learned how to make kystyby to please my family with something tasty. But I rarely cook kystyby, everyday food should not be so high in calories.

To cook kystyby, an ancient national dish, no overseas products are needed; a hostess with an average income can cook kystyby. The main thing is that the potatoes for kystyby should not be frozen, but that the hands should be skillful, since cooking kystyby requires a certain dexterity and skill, but if you wish, everyone can learn how to cook kystyby.

How to cook kystyby

Is it possible to cook dough for kystyby on kefir?

Most delicious dough for kystyby it turns out on milk, and not on sour cream or kefir.

For the kystyby test you will need:

Unsalted butter - 50 g.
Milk 3.2% - 100 ml.
Wheat flour top grade- 2 glasses.
Chicken egg the highest category- 1 PC.
Fine salt - 1 tsp (no slide).
Sugar - 1 tsp

Mashed potatoes are used for the filling for kystyby: take 5 medium-sized potatoes, peel, cut into four parts so that the potatoes cook faster, boil in salted water until tender, drain all the water, mash the potatoes, add milk, butter and, if necessary, salt according to taste. There should be no lumps in the puree.

Dough for kystyby

Knead soft elastic dough for kystyby: beat eggs with milk, sugar and salt, add butter softened at room temperature, gradually add flour, stirring the mixture like porridge. Divide the dough into seven equal pieces, roll it out , only even thinner, about 2 mm thick. and size equal to the diameter pans. The dough for kystyby reminds . It also should not be torn, it should not have areas of thickening and folds. Lightly fry each resulting tortilla in a pan without oil on both sides, and immediately place it under a damp towel.

Put mashed potatoes on one side of the tortilla with a layer of about 1 cm, bend it in half, brush with melted butter, fry on both sides in a pan until golden brown. In appearance, the kystyby resembles with potatoes, its taste cannot be compared with anything, except perhaps with unleavened potato shangs, but kystyby is much more tender.

Delicious kystyby: the main secrets of cooking

Flour in the dough should be poured gradually so as not to get too tight dough.
Do not try to make dough for kystyby in advance and put it in the refrigerator. The dough for kystyby should only be fresh.
When frying the dough after each pancake, it is advisable to remove the burnt flour from the pan with a dry napkin.
It is not necessary to fry kystyby in oil, namely, coat it with oil before frying.
If, during the preparation of kystyby, the temperature of the fire is too high, the cakes will burn, if it is too low, they will dry out.
Cakes for kystyby should not be thick and should not exfoliate, as can be seen in many photographs on the Internet.
Flat cakes for kystyby must be wrapped in a towel so that they are soft and do not break when bent. Kystyby should not crunch on the teeth.
There should not be a lot of potatoes in kystyby.
Mashed potatoes for kystyby must be made with a crush, and not in a blender, otherwise it will be rubbery.
It is necessary to make kystyby while the cakes are hot.

Cooking time kystyby - about an hour.

Kystyby is eaten hot with tea. Bon appetit, dear readers! Someday I will get together and write how to do real Tatar .

Kystyby with potatoes is one of the simplest and most delicious meals Tatar cuisine. It is a flat cake folded in half with a potato filling inside. Flat cakes are baked in a dry frying pan, and the finished kystybai must be poured with melted butter. This pastry is much easier to prepare than regular pies. As a filling, you can use both porridge and vegetable mixes, but still classic version kystybay with potatoes in Tatar is considered. Recipe with photo taken step by step for all lovers national cuisine who like to reproduce old recipes step by step. You can immediately look at the pictures to make sure that preparing the dish is quite simple. The dough has several preparation options. The most popular recipe is dough with milk or water. It is about him that I will tell in detail, and at the end, for lovers of culinary variations, I will tell you how the dough is prepared on the water.

Milk Dough Ingredients:

milk - 0.5 cups (fat content does not matter),
butter - 50 grams,
sugar - 1 tablespoon,
salt - 1 teaspoon without a slide,
egg - 1 piece (medium),
flour - 2.5 cups.

potatoes - 1 kilogram,
onion (optional) - 1 large,
butter - 50 grams,
milk - 1/3 cup
oil rast. - 3-4 tablespoons.

How to cook kystyby with potatoes

Let's start with potatoes. We wash it, clean 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 for kystyby.

Melt the butter, dissolve the sugar in a little warm milk. We mix sweet milk with butter, drive an egg into the mixture, add salt and stir everything until smooth.

Kneaded - and immediately hide in a bag to lie down for 15-20 minutes. That's it, we don't need any more flour for this test. It is convenient to work with it, it does not stick to hands or a rolling pin at all.

We return to the filling. Drain the whole yushka from the finished potato. Add warm milk to it (you can quickly burn it in the microwave) and butter.

Intensively knead the filling until the lumps completely disappear. In principle, the filling is already ready, but if desired, you can add crushed and fried on rast to it. onion oil. I have such a desire - I add. So that the filling does not cool down while the cakes are baked, cover it with something.

We 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 overdry, fry the cakes in a completely dry, well-heated pan. Don't add a drop of oil! Take it off as soon as it's lightly browned.

We stack the finished cakes in a pile and be sure to cover with a lid or plate so that they become softer and do not dry out. Important! After frying, milk cakes are greased immediately on both sides with butter, and only after that we cover. It is not necessary to lubricate unleavened cakes - they will already become soft.

When all the cakes are ready, fill them with stuffing. For this, 1-2 tbsp. l. mashed potatoes spread on one half of the cake, cover with the free half of the puree.

There are two ways to serve kystyby: pour over warm butter or serve butter separately in a bowl so that you can dip it in.

And the last note. For my taste, kystyby on unleavened dough tastier, but only if served immediately, as prepared, while the cakes and the filling are still warm. The cooled dough becomes rubbery. You can also cook kystyby for future use, but then you should definitely choose the option of dough with milk: when it lies down and cools down, it becomes much softer and more tender than freshly baked.

Today I want to bring to your attention the recipe "Kystyby". What it is. This is a Tatar national dish made from the simplest and most affordable products.
What is it - to put it plain language, then these are tortillas with mashed potatoes. As far as I remember, they are always made only with mashed potatoes.
And this is one of my earliest recipes, which I learned to make at the age of 12-13. Since my homeland is Tatarstan (where I lived in my childhood and youth), I learned to cook this dish there, at school, at home economics lessons.
Here are our test products.

A glass of milk is half water. To be honest, I generally prefer dough on water, otherwise it turns out to be very satisfying with milk. But let's take half - the glass is full.
And below in the photo are the products for the filling.

You can start with potatoes. It must be boiled for mashed potatoes. I took 8 medium tubers - this should just be enough. It is possible and more - 10 pieces, so as not to experience a shortage later.

In the meantime, let's take a test. It will take around 10 minutes.
Pour 1.5 cups of flour into a bowl (then I will add as needed). And I pour a full glass of warm milk with water - the main thing is that the liquid is warm. So our dough will be better kneaded.
I add 1 teaspoon of salt and 2-3 table. tablespoons of vegetable oil.

And I knead the dough. In the process of kneading, I add more flour. As a result, I only get 2.5 cups of flour. The dough should be soft and elastic. Half a glass is still needed for sprinkling when we roll out our cakes.
Here is a com we got. And I divide it into approximately equal parts the size of an egg. I got 7 of these piles.

Next, I fry the onion in butter.
I turn boiled potatoes into mashed potatoes. I add a little water so that our puree is not too dry, but it should not be watery either. I add butter, which I take both for frying and mashed potatoes, about 120 grams and seasoning.

When the puree is ready, I take up the preparation of cakes.
I immediately put the pan on the fire - DO NOT pour oil into it! We will fry the cakes in a DRY frying pan.
I roll out a thinner ball of dough and spread it on a hot pan.

In time it is very fast, less than a minute. One side of the cake is slightly blushed, and immediately turn it over to the other.

If bubbles inflate, then pierce them with a fork, I do this with my spatula, since it is a non-stick frying pan.

I spread the cake on the table or dish. It is better not to wait until our pancake cools down, but immediately put the mashed potato filling on it and fold it in half. Since there may be a possibility that if the cake is folded cooled down, it may crack at the fold.