Khychiny

[Dough]

Khychiny

Category: Bakery products

Ingredients
ayran	0,4 l
egg	1 PC
salt	1 tbsp. l.
butter	20 g
soda	1/2 tsp
flour	750 g
cheese	0.5KG
potatoes	1 kg
butter for greasing ready-made khychins

Cooking method

• Dough
• Knead the dough from flour, ayran, eggs, salt, soda and butter. Ayran can be replaced with kefir (or milk) diluted with mineral water. Place the dough in a warm place to fit. In the meantime, let's get to the stuffing.
• Filling
• This time I made the filling of potatoes and cheese, this, by the way, is the easiest way to prepare khychins and is perfect for those who are preparing this dish for the first time. And when the hand is already full, you can use meat, beans, pumpkin, etc. as a filling (for which there is enough imagination
• So, boil the potatoes and mince them along with the cheese. Cheese is better than bryndza, Adyghe (in my case, ideal for pies, Ossetian), but you can also any other that is at hand. It is better to add cheese to hot potatoes, then you get a viscous, tender filling.
• Salt the finished filling if necessary.
• Preparation
• Cut the dough into equal slices and roll into balls with a diameter of 4-5 cm. From the filling also form balls twice the size of the dough. I made this size for my pancake pan (yes, it is in the pancake pan that we will bake the miracle of the cake) with a diameter of 22 cm. Accordingly, the larger your plate, the larger the balls. The main rule: a ball of dough is half that of the filling
• So, our frying pan is already warming up on the stove, and we first knead it with our hands, and then roll the first "test" ball into a very thin layer, 3-4 mm thick. The middle should be slightly thicker than the edges. Then we wrap the filling in the resulting cake and gently "crush" it with our hands from the middle to the edges. I like to roll out the finished khychin with my hands to the desired size, so you clearly feel where it is thin and you won't break the dough. But some housewives use a rolling pin. As a result, we should get a round cake no more than 0.5 cm thick.
• We spread the resulting cake in a pan and bake on both sides, like pancakes. During baking, the pie will inflate like a ball, then you need to carefully make a hole in the middle and release the air. The finished khychins are immediately greased with butter and stacked like pancakes.
• Bon Appetit!!!

The dish is designed for

10-12 pcs

Time for preparing:

1 hour

National cuisine

balkar

Note

Khichin is a pie with potato-cheese or meat filling with herbs, a national dish of the Karachais, Balkars and Nogays. Not one of the feasts is complete without this dish in Kabardino-Balkaria. Khichins are traditionally served with ayran. But, as my faithful said: "And with vodka, even nothing"

I tried to do something in the summer, I took the dough on the Internet, it didn't work, it was tastier on the market, now I'll try it according to your recipe

Please tell me what ayran is?

[marax]

marax, Ayran is a sour product, sold in almost every store, packaged in the same way as kefir. It tastes like kefir, only slightly thinner and salty. If you suddenly do not find ayran, then you can replace it with kefir diluted with mineral water in a 1: 1 ratio, or milk with mineral water 1: 2

I tried to do something in the summer, I took the dough on the Internet, it didn't work, it was tastier on the market, now I'll try it according to your recipe

the taste will definitely not be worse, but in appearance it may turn out to be a little crooked, mine so at first strove to come out square but it quickly heals, cook a couple of times and will be round and thin

Good day. Khychiny is a really delicious and satisfying dish. I do it often.
Let me tell you how I make dough for khychins, I spied on a friend, a balkar.
Just old or not old kefir (real ayran is hard to find), you can add water, salt and flour. No butter or eggs are added to the dough.
The dough is kneaded soft, let stand a little and you can make khychiny. The filling is classic: potatoes with pickled cheese.

At first, I had problems with the correct rolling of the khychins. I don't know if it is possible to give links to the local forum, here they show how to sculpt them:

and potatoes just for taste?

They cook with us even without potatoes, it's also delicious - the cheese stretches, for me, it's softer with potatoes and melts faster in the mouth.
Yes, the thinner the khychins are rolled, the tastier.

[Kara]

, for me, it is softer with potatoes and melts faster in the mouth.

+1

besides being tender, there is also a LOT of it (filling). They usually recommend the ratio of cheese to potatoes - 1 to 2, but this is purely subjective, who like it is not strict here.

Kara, thanks for the recipe!
puel, THX. for comets, that's important. I have been a fan of khychins for a long time. We sell these on the beach in the summer. I also wanted to add that frying them is good when the whole family is assembled, frying is very fast. It is equal to the eating speed. They are delicious in the heat, then, the next day, you can also warm them up in a micron, if they stay, but it's better, all the same, when right away

for clarity (here, as an option, they are fried in oil)
(Kara, Nicho, that I got in here a little? )
- here in a dry frying pan.

[IRR]

IRR, wonderful video lessons It really tastes better with potatoes But I don't fry in oil, they don't like mine, they say the taste of overcooked sunflower oil spoils everything, so I bake And it's even more interesting, dimmer)) bake in a frying pan with a small diameter than a large one, then we we do not cut them into 4 parts, as is customary, but we roll them into a tube

[puel]

At first, I had problems with the correct rolling of the khychins. I don't know if it is possible to give links to the local forum, here they show how to sculpt them: 🔗

puel, well, I am still far from such skill, so far I have rolled out the dough with a rolling pin, wrapped the filling with it, pinched it, if necessary, cut off the excess dough and kneaded it with my hands. And since on the page under your link - current pros can.
I was born and raised in the Caucasus, though a little to the north of Nalchik, so wake up Ossetian pies at night, bake with one left But our khychins are like a delicacy, I make them less often

[Kara.]

But I don't fry in oil, they don't like mine,

no, no, we do not fry either, otherwise the pasties resemble * JOKINGLY * just the aunt from the kin showed the shaping well.

but today I baked it, it took half an hour at most while the potatoes were boiled and baked for half an hour, my frying pan was 40 cm electro, so the scope was



Thank you all for the recipe for reminding us how the cuisines of the peoples of the world unite us

shl. I have a favorite filling - dill, feta cheese, green onions, when you roll them thinly, they turn out green, and in today's, like Kara. also

Thank you all for the recipe for reminding us how the cuisines of the peoples of the world unite us

It's like under the Soviet Union, they adopted recipes from each other and lived together!

[IRR]

Nobody fries khychins in oil for sure. The fact that the woman in the first video took out the oil reminded me of a huge lakum or cheburek, but not a khychin.

IRR, I saw enough on the video and your hichiny -azh so wanted! With strong and hot tea ...

[Kara, puel]

the poet's soul could not stand .. take mine, to the heap!



Kara, puel, thank you very much for the recipe and comments - I removed the egg, instead of ayran - activation yogurt without additives in half with mineral water. it is sooo tasty! and satisfying, yes! my men ate three at a time, with a running start, then sat satisfied with full belly

IRRWhat a fine fellow you are for driving me into the recipe today!

Ludik! the title of the noble baker of the forum, it's not in vain, blinnn .... that is, khychin in this particular case ... tender, delicious ...

[IRR, Lisss's]

IRR, Lisss's, what beautiful !!! Well done, girls!

[Kara]

Well! I went into the topic - I want them again!

Kara, so delicious, mmmmm ... thanks!

Eat for health

how I love them! with cheese and herbs !!! that they were reminded ...

Very interesting pies, I was afraid that cooking would take a long time, but it turned out that everything is very simple - while one is baking, the other is being done, only it did not quite work out thinly (until the hands grow from there) and for some reason the dough did not bubble (but I didn't tell anyone), and it turned out with a bang !!! Thanks, we will do

[Kara and puel]

at the request of the household, I fried again yesterday yummyaaaa! thanks for the recipe, Kara and puel

Luda, just a sight for sore eyes!
I also fried yesterday, but did not have time to take a picture

I also did half the portion yesterday. Delicious.
I threw the dough into the bread maker, on the pizza mode, for 45 minutes. During this time, I boiled potatoes, then in a Bose Cube on a medium grater I scrolled the suluguni cheese, then I changed the attachment - put the mashed potatoes grater attachment, scrolled the potatoes ... The mashed potatoes turned out to be simply unusually beautiful - smooth, plastic and shiny.
Just then the dough arrived in time .. I made the first cake, it turned out crooked, and the second and the next are already handsome

what about the photo? photo report hde ???

The day before yesterday I did it - on Mechnikov's curdled milk - with potatoes and cheese! I repeated today ...
Thanks for reminding the recipe!
When I was in Nalchik, I was interested in the local recipe - a nurse in a sanatorium taught that the main thing in this recipe is a very thin rolling already with a filling! But I still bake a little with butter.

what about the photo? photo report hde ???

I can not!!! the camera was taken by the children forever and lost !! they themselves are now filming on the car registrar and I have nothing at all
But take my word for it - they were magically beautiful awesome !!

[magical beauty awesome !!]

But take my word for it - they were magical beauty awesome !!

instantly eaten

I have been here for several months cultivating willpower and do not buy a pancake maker (it's a pity, there is no smiley with his hands tied, like those mentally healthy in a straitjacket)
But I sense that my strength and will together came to an end. For the sake of these cakes, the family budget will have to suffer

Girls, please send me to the right Temko about pancakes

[Kara]

Kara, but what about willpower ??

[Kara,]

Girls, please send me to the right Temko about pancakes

Kara, there is a pancake maker theme HERE, but there is a theme on my IMHO abruptly pancake makers and called electric pans, now I'll throw at them.
Electric pans

Oh, best of all - on cast iron!
You carry, IRRunchik, viruses!

Oh, what are you doing to me !!!!!
Now I want both a pancake maker and an electric frying pan aaaaaaaaaa

You carry, IRRunchik, viruses!

Olya, you must admit that a frying pan virus is better than some Wasserman reactions

Oh, what are you doing to me !!!!!
Now I want both a pancake maker and an electric frying pan aaaaaaaaaa

healthy, then! (desire is a sign of psychological health and lack of depression) next!

Olya, you must admit that a frying pan virus is better than some Wasserman reactions

Of course!!!!!!!

My husband wrote it down a long time ago as a "sick person" Diagnosis: an incurable complicated form of device addiction, the last stage
He said that he can finally cut it off so that I have fewer seizures

[Kara]

prynet nizza, we languish without him!

Kara, I join MariV, on cast iron (or better on two) - the very thing !! no electric frying pan was lying around! properly treat with tung oil, a non-stick coating is obtained - cheesecakes roll like on a skating rink, you cannot catch

[Kara]

prynet nizza, we languish without him!

Kara, I join MariV, on cast iron (or better on two) - the very thing !! no electric frying pan was lying around! properly treat with oil, a non-stick coating is obtained - cheesecakes roll like on a rink, you cannot catch

Lyudochka, "tung" - from this place in more detail, pli-e-z! - I'm just my own. oil and not mine in the PMM - once washed, and she began to rust in front of my eyes.

Oh, and I ate these khychins in Dombai!
wait a month or two and probably bake goodbye waist too!

[MariV]

MariV, Olya, tung oil is some kind of nut oil. wood surfaces are treated with it, then they do not absorb water. it is suitable for contact with food, there is a cutting board directly on the side of the package, etc., but it does not oxidize like vegetable, does not turn bitter over time, and its film is hundreds of times stronger than vegetable film. that is, if a cast-iron frying pan is calcined with a thin layer of such oil, it can be washed in PMM, and there will be no cast iron. but such layers must be applied at least 6, and then after each use it makes sense to build up, that is, wipe it again with a cloth with such oil. optimal - 20 layers.

Olya, it turns out that my posts, which I wrote once, were highlighted in a separate topic, here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120868.0, there is a photo there, so as not to litter khychiny here

Thanks for the link!

Uh-huh, huge thanks !!! Live and learn!

[Kara]

Kara, thanks for the recipe, very tasty
The layer of dough turns out to be so thin - like paper I didn't think it was possible to roll it out like that.
True, there is no photo. Until I realized - there was nothing to photograph.

This time I made the filling of potatoes and cheese, this, by the way, is the easiest way to prepare khychins and is perfect for those who are preparing this dish for the first time. And when the hand is already full, you can use meat, beans, pumpkin, etc. as a filling (for which there is enough imagination

Kara, I don’t have enough imagination, tell us more about the filling with pumpkin, otherwise my pumpkin will soon ripen completely, and I don’t attach it anywhere except for jam.

[Nata333]

Nata333, I am very glad that you liked it.
And with pumpkin it is very simple: boil it (preferably steamed, cut into pieces and with a peel), grind it in a meat grinder or blender along with cheese (pickled cheese is better, but ordinary Russian is also possible), if the cheese was very bland, you can add a little softened butter. And then everything is as in the standard version.

the pumpkin will soon ripen completely, and I don't attach it anywhere except for jam

And here you can learn more

Jam, better to say jam - it's just I clean the pumpkin, cut it into pieces, boil it (I'm in a multicooker without water, but you can do it in any convenient way) I crushed it with a potato grinder, added sugar to my taste (if just for tea, then less sugar, and if this is a jam for pies - something more). Throw in thinly / finely chopped lemon there (then even those who don't like pumpkin eat) and boil it down to the desired consistency. Since relatively little sugar is obtained, it must be stored in the refrigerator.
Interestingly, are khychins sweet?

boil it (preferably steamed, cut into pieces and with a peel)

And why with a peel, and without it you can?

Great! I will definitely try the pumpkin jam.
And it is better to cook with the peel, they say, then the pumpkin retains more of its vitamins. And with boiled peel before processing, of course, you need to remove