Step-by-step recipe with photos of preparing kystyby with potatoes. Tatar kystyby with potatoes and porridge - a recipe for how to prepare a national dish of Tatar cuisine

Kystyby is a recipe that has been proven not for decades, but for centuries. Hundreds of years ago, Tatars and Bashkirs prepared simple flat cakes that resembled open pies. A filling of cereal was placed in the center of a disk of dough, similar in thickness. Over time, meat and potatoes joined the range of fillers.

Since the dish consists of only a couple of elements, each of them must be flawlessly perfect. It is better to make flatbreads with your own hands, and the dough for kystyby is soft and pliable - knead well and leave to proof so that the gluten threads have time to “relax” and provide a delicate base.

Ingredients:

flour - 280 g;
a pinch of salt and sugar;
water - 145 ml.

Preparation

The dough is simple: just mix the dry ingredients together, pour in warm water and work the “bun” with your hands for about 8-10 minutes.
Wrap the formed ball in film and leave for half an hour.
Portions of the dough are rolled into discs and browned in vegetable oil.

Kystyby - recipe in Tatar

Since ancient times, the Tatars have made kystyby with potatoes: they simply knead the tubers, season them, and they’re done. Modern housewives have decided to slightly complicate the filling recipe to suit the texture of the dish, so they mash the potatoes with butter and milk, like mashed potatoes.

Ingredients:

flatbreads - 5 pcs.;
potatoes - 540 g;
milk - 110 ml;
butter - 45 g.

Preparation

After boiling the peeled and chopped tubers until soft, mash them with warm milk and half the butter.
Spread a centimeter layer of puree onto the flatbreads, fold the latter in half and brush with the remaining butter.
The Tatar national dish kystyby is almost ready, all that remains is to brown it on both sides.

As part of the modernized recipe, Tatar housewives use kefir, not water, in the dough, because it has long been known how positive the addition of dairy products is to the texture of the dough. In view of this, it is better to knead the dough for kystyby with potatoes yourself. Nowadays it is also possible to diversify the filling into pieces.

Ingredients:

flour - 320 g;
kefir - 115 ml;
egg - 1 pc.;
potatoes - 390 g;
a handful of green onions;
feta cheese - 65 g.

Preparation

It is always better to start the kysty recipe with the dough, as it needs to rest. Knead the first three ingredients together well.
Boil the potatoes and mash them with a pinch of salt, onion and crumbled cheese.
After rolling out the flatbreads, let them set in a dry frying pan, then cover with the mash, fold and leave to brown.
Kystyby with potatoes is a quick and uncomplicated recipe, and the dish can be served immediately.

Kystyby is a variable recipe, so you can use almost anything for filling, if you do not strive to follow the original version to the last letter. Meat eaters will definitely prefer this option filled with juicy minced pork and beef.

Ingredients:

raw flatbreads - 6 pcs;
minced meat - 570 g;
a handful of green cilantro;
onions - 35 g.

Preparation

Before preparing kystyby, choosing one of the methods described above, prepare flat cakes.
Combine the minced meat with onions, herbs and a pinch of salt.
Spread a sixth of the mixture over one of the flatbreads, fold in half and fry over low heat until golden brown.

If homemade base is not important for you, replace it with lavash, this step will significantly speed up the process. For the dish, you need to choose thin but durable sheets, always fresh, so as not to crack during molding. The filling can be any mixture of ingredients that is not too watery: crushed vegetables, cereals, cheeses, meat.

Ingredients:

Armenian lavash - 2 sheets;
crushed potatoes - 420 g;
garlic - 1 clove;
dill greens - 1 teaspoon;
butter - 25 g.

Preparation

Before preparing kystyby, crush the boiled tubers along with garlic and herbs. Don't forget the spices.
Divide the puree between two sheets, fold them, oil them and brown them in a dry frying pan.

It was previously mentioned that the kystyby recipe is the most delicious of homemade kefir cakes. Pliable to work with and tender after frying, this dough holds its shape and filling well, and therefore a dish made from it is easy to pack and take on trips. The filling here will be a potato mixture with a pinch of spices - not a completely authentic option.

Ingredients:

kefir - 210 ml;
flour - 345 g;
soda - 5 g;
mashed potatoes - 320 g;
a pinch of nutmeg and thyme.

Preparation

Mix the first three ingredients together and set the dough aside. After half an hour, roll out the cakes and let them set in a hot frying pan.
Place potatoes on top of half of each tortilla.
Continue frying until you achieve the desired shade.

The most authentic is considered to be kystyby with millet porridge; this version of the dish was more convenient to prepare and transport to nomadic peoples. If this option is a little dry, then rest assured that by boiling the cereal in plenty of milk and butter, it will acquire a pleasant, creamy consistency. You can also add pickled cheese to the cereal.

Many overseas dishes have long settled on our tables. Traditional flatbreads and pies were replaced by kystyby. This dish comes from Tatar cuisine. Preparing the dough for kystyby in Tatar is very simple. Let's talk about this today.

Tatar culinary traditions

In order to cook traditional Tatar dishes, you do not have to live in this region. Often, homemakers try to surprise their guests and household members with unusual delicacies. If you don’t know how to prepare dough for kystyby at home, this article is just for you. You'll see: this dish will become a favorite snack on your table.

Kystyby is a fried flatbread, usually with potato filling. Although experienced housewives are not averse to experimenting, so the flatbreads are filled with meat, sautéed vegetables, and cereals. And some of them prepare delicious desserts.

Read also:

As already mentioned, in order to prepare a tasty dish that will truly meet the culinary requirements of Tatar cuisine, you need to learn how to make the correct dough for kystyby with potatoes. Now we will share some secrets of kneading it:

To prepare the dough, we will definitely need high-grade flour.
You can use kefir, milk, including goat milk, filtered water, and whey as a basis.
The dough for Tatar flatbreads is prepared quickly without eggs. You only need to mix milk with sifted flour and add a pinch of fine crystalline table salt.
Remember one rule: kystyby is never prepared on a yeast basis.
Fluffy dough can be prepared with the addition of baking soda or baking powder.
Lenten flatbreads are prepared in water.
After kneading, the dough is allowed to rest in a secluded place.
Divide the dough into equal pieces and then roll it out very thin.
The diameter of each cake should correspond to the size of the frying pan.
To give the flatbread a round shape, use a plate.
Fry the flatbreads in a dry frying pan, its surface should be hot.
There is no need to fry the kystyby for too long.
It is better to fill the flatbreads while they are hot, as they will break apart after they cool.
To ensure that kystyby retains its softness longer, pour melted butter on top of each flatbread.
For flavor, you can add herbs or your favorite spices to the dough.

Tatar guests at our table

How you sometimes want to pamper your household with exquisite culinary dishes. But there is not always enough time to bake pies or pastries. You can whip up a kystyby. In combination with potato filling, this dish will replace a full-fledged side dish, and at breakfast you will be happy to taste thin flatbreads with a cup of aromatic invigorating coffee.

Now we will learn how to prepare soft dough for kystyby. Believe me: this dish of Tatar cuisine will please even the most fastidious gourmet. Don't be lazy about kneading the dough. The longer you work with the base for kystyby, the softer and tastier the flatbreads will be. Properly kneaded dough should be elastic and non-sticky.

Compound:

250 ml whole pasteurized milk;
1 tsp. baking powder;
0.3 kg of sifted high-grade flour;
170 g butter;
finely crystalline salt to taste.

Preparation:

As already mentioned, in the classic version, potatoes are used for filling kystyby.
Prepare the puree filling in your usual way.
Now let's talk in more detail about the features of preparing the dough.
Melt the butter in a deep bowl. This can be done in a microwave oven or in a steam bath.
Add milk to the bowl with melted butter. It is advisable to use lukewarm milk.

Mix everything well and add about 1/25 tsp. fine crystalline table salt.

Next, add baking powder to the milk-butter mixture.

Mix all ingredients thoroughly, you can use a whisk.
Now we gradually begin to add the sifted flour.

To saturate the flour with oxygen as much as possible, it is recommended to sift it several times.
Now let's knead. First, knead the dough with a spatula. As soon as it begins to thicken, place it on the work surface and continue kneading.
Don't forget to sprinkle the work surface with sifted flour.
The finished dough should be moderately elastic and non-sticky.

Let the dough rest for 10-15 minutes, and then proceed to preparing the cakes.
Divide the total mass of dough into equal pieces and roll into very thin layers.

While we are doing all the preparatory steps, put the frying pan on moderate heat and heat its surface thoroughly.
Place the flat cake on a dry, clean surface of the frying pan.

Fry it on both sides until golden brown.
As soon as the flatbread is fried, put it on a dish and immediately stuff it.
To maintain softness, grease the flatbreads on both sides with melted or softened butter.

This hearty dish will help out during times of total lack of money and after long holidays, when you want something tasty, but don’t have extra money for delicacies.

Even a novice housewife can prepare a beautiful kystyby with potatoes according to a recipe with a photo. Traditional Bashkir food, also found among the Tatars and in the cuisines of some other peoples, is very nourishing and tasty; both children and adults like it. Pies are convenient to take with you to the beach, for a walk, to the office, or to give to schoolchildren and students for a snack.

Budget set of products for cooking

For the filling you will need:

potatoes 6-7 pcs.,
50 g butter,
milk,
1 onion.

You can use not only potatoes for the filling - traditionally kystyby was filled with millet porridge or vegetable stew.

For fresh dough you need:

1 egg,
1 teaspoon salt,
2 cups kefir (milk or just water),
flour - 600 g (approximately, but in general how much will the dough need).

Step-by-step cooking technique

The recipe for kystyby dough with potatoes is very simple: pour kefir into the sifted flour, beat in the eggs, and add salt.

Substitute the dough with kefir; it should turn out dense, but not as tough as for dumplings.

Place the ball in a plastic bag and put it in the refrigerator “to rest.” In the meantime, prepare the potato filling for the kystyby.

Boil the potatoes.

Finely chop the onion and fry it in sunflower or butter.

Make mashed potatoes, but thicker than for a side dish, adding butter, milk and fried onions.

The puree is ready, let it cool a little.

Cut a small piece from the dough and roll it out carefully. The diameter of the thin cake should be slightly smaller than the bottom of your pan. You can roll out several circles at once and cover them with film. Place the workpiece on a heated, dry frying pan.

Don't be alarmed if the cake bulges, this is normal. It should be browned. Place the finished juice on a plate, quickly grease with a piece of butter, turn over and distribute the puree over one half.

Fold the kystyby in half - you get a crescent reminiscent of a cheburek. It is advisable to do all this quickly, otherwise the cake will cool down and break when folded.

Kystyby with potatoes prepared according to this recipe cannot be called high-calorie and harmful. Due to the fact that the flatbread is fried without fat, such a snack will not affect your waist and hips. If you're keeping it light, use green onions instead of fried onions and reduce the amount of butter in the filling. During fasting, animal fats can be eliminated completely.

Don't know what to cook tomorrow? Try budget ones and turn them into . Tasty doesn’t mean expensive, difficult or time-consuming!

Kystyby is a traditional dish of Tatar cuisine. These are thin flatbreads made from unleavened dough with filling. The dough for kystyby in Tatar is made with water or milk. The filling can be very different, but most often it is mashed potatoes or millet porridge, as well as thick meat stew.

Thinly rolled out flatbreads are fried in a dry frying pan, the filling is then placed on one half of each of them, covered with the other half and fried again in a frying pan, this time in butter or vegetable oil.

For unleavened dough without eggs you will need:

milk - 500 ml;
flour - 5 glasses;
salt - a pinch;
oil for frying.

The ingredients are kneaded into a dough; it comes out similar to dumplings, especially if you use water instead of milk. Then it is covered with cling film and allowed to “rest” for 20 or 30 minutes while the filling is prepared. Then roll out thin cakes, aligning the edges with a plate.

They are fried in a dry frying pan, placed on a plate and covered with a towel to keep warm. When cold, they will be difficult to fold in half once the filling is added and may break. Then Tatar-style kystyby is fried in oil and served hot with broth or tea.

To prepare kefir dough you need:

kefir - 200 ml;
egg - 1 pc.;
flour - 3 cups;
salt - a pinch.

The preparation technology is very simple: mix all the ingredients and knead thoroughly. Then cover with cling film or a towel, let it rest, roll out thinly, and fry in a dry frying pan. Place the filling on one half, cover with the other half and fry again in oil.

A soft and tender base for flatbreads can be obtained using the following products:

flour - 300 g;
milk - 100 ml;
butter - 40 g;
salt - a pinch;
sugar - 1 tbsp.

On water and milk:

milk - 250 ml;
water - 250 ml;
egg - 1 pc.;
flour - 4 cups;
butter - 50 g;
salt - a pinch.

Dough with this composition is more plastic and soft.

With baking powder or soda:

milk - 500 ml;
egg - 1 pc.;
vegetable oil - 200 ml;
flour - 1 kg;
salt - 1 tsp;
soda or baking powder - 0.5 tsp.

The cakes become more fluffy with baking soda or baking powder.

Thus, there are quite a lot of recipes for dough for kystyby in Tatar and they are all easy to follow, and the result is simply wonderful! But, of course, a lot depends on the filling.

Fillings for kystyby in Tatar

Mashed potatoes:

potato;
milk;
salt;
onion;
vegetable oil;
ground black pepper or a mixture of peppers.

Prepare mashed potatoes with milk and salt. The onions are finely chopped and fried until golden brown in vegetable oil, placed in mashed potatoes, then ground pepper is added. You can also add finely chopped dill, cilantro or parsley.

Millet porridge:

millet cereal - 1 cup;
water - 1.5 cups;
milk - 2.5 cups;
salt to taste.

Rinse the cereal thoroughly and drain the water. Mix milk and water in a saucepan, add salt, bring to a boil and add cereal. Stir well and cook over low heat until tender.

In addition to millet, you can use any other cereals. Here is a recipe for making salty porridge, but if you prefer sweet fillings, you can add sugar.

To prepare the meat stew for the filling, you need the following ingredients:

beef or lamb - 500 g;
canned green peas - to taste;
canned corn - to taste;
carrots - 1 pc.;
onions - 1 pc.;
vegetable oil - 1 tbsp;
salt, pepper - to taste;
starch - 1 tbsp.

Chop the meat very finely and lightly fry in a frying pan with vegetable oil. Add salt and pepper, add finely chopped onions and carrots, cover with a lid and simmer over low heat until tender. Add green peas and corn to the finished stew. To prevent the filling from leaking out of the finished dish, add starch to the stew, stir thoroughly and bring to a boil.

So, the dough for Tatar-style kystybai is ready, as well as the filling. All that remains is to roll it out, fry it and add the fillings. At first, the cooking process may seem somewhat labor-intensive, but the end result is an unusual, tasty dish. In addition, it is very filling.

Finished products can be served with vegetable or meat broth; this is a wonderful breakfast for both adults and children, and also a wonderful treat for tea.

Bon appetit!

Kystyby is a traditional Tatar dish that has firmly established itself in our cuisine. This is not surprising, because the flatbreads cook quickly enough, and you can take absolutely any filling for kystyby: vegetable stew, porridge or. Visually, it resembles a pie; the filling is laid out on half of the flatbread and covered with the second part. But the most important thing in preparing this dish is to make the dough for kystyby in Tatar style correctly. Let's look at some simple recipes for its preparation.

Dough for kystyby with milk

Ingredients:

cow's milk – 500 ml;
wheat flour – 5 tbsp;
salt - to taste.

Preparation

How to prepare dough for kystyby? Sift the flour thoroughly into a bowl, and then gradually pour in the required amount of milk and add a pinch of salt. Knead the dough into a homogeneous dough and add a little more flour if necessary. Cover with cling film and leave to “rest” for about 25 minutes. That's all, the dough for kystyby without eggs is ready to work!

Dough recipe for kystyby

Ingredients:

chicken egg – 1 pc.;
goat milk – 170 ml;
salt - a pinch;
wheat flour – 3 tbsp.

Preparation

Break the egg into a bowl, add a pinch of salt and beat thoroughly with a mixer. Then pour in cool milk, sift the flour and knead a thick, homogeneous dough. After this, cover it with cling film and leave to stand for 15 minutes. After the specified period of time, the dough for making Tatar flatbreads kystyby is ready! After that, roll it out on the table into thin flat cakes and cut out even circles with a plate.

Dough for kystyby with kefir

Ingredients:

kefir – 200 ml;
salt - a pinch;
egg – 1 pc.;
wheat flour.

Preparation

So, break the egg into a bowl, add salt and beat everything with a mixer at high speed. Then pour in slightly warmed kefir, add sifted flour and knead a stiff dough, without lumps. Cover it on top with cellophane and put it in a warm place for 20 minutes to proof. Next, roll out the dough on a floured table and use a plate to cut out neat and even cakes. After this, we proceed to preparing the filling, and cover the dough with a towel so that it does not dry out.

Kystyby dough on water

Ingredients:

wheat flour – 3 tbsp;
boiling water – 1 tbsp.;
salt – 1 teaspoon;
vegetable oil – 2 tbsp. spoons.

Preparation

So, to prepare unleavened dough for Tatar flatbreads, sift the flour thoroughly through a sieve. Then add salt to it, pour in vegetable oil and pour in boiling water. Mix everything quickly with a spoon until the dough comes together into a smooth lump. After this, let it cool a little and knead it into a smooth, elastic dough with your hands. We leave it to rest for 25 minutes, and then proceed to

Soft dough for kystyby

Ingredients: