Khychin is a trademark of Kabardino-Balkaria. The treat is found not only on holidays, but also at ordinary dinners. From history, more than 40 variations of the flour product are known, the difference is in the filling and values. For example, khychin with meat is served for a wedding, with blackberries and sugar – for the beginning of the berry season, and sour cream and sugar – the first steps of a child. The traditional version with potatoes appeared only in the 19th century.
We decided to tell you about the recipe for khychin with potatoes.
Ingredients for the dough:
- flour – 300 g;
- salt ½ tsp;
- water – 180 g;
- vegetable oil – 15 g.
Ingredients for the stuffing:
- potatoes – 770 g;
- soft cheese – 700 g;
- butter – 30 g;
- salt, pepper;
- dill.
Preparation:
For the dough, pass the flour through a sieve. In the center make a small depression and pour water and vegetable oil. Then pour in salt. Knead the dough by hand or with a mixer. The dough turns out soft and sticky, later it will be easy to roll out. Cover the dough with a plastic bag and leave it for a while.
Peel the potatoes, cut them and send them to boil. It will make up 50% of the filling. When ready, drain the water and turn the potatoes into mashed potatoes. Add soft cheese – bryndza. Pour salt and spices to taste. Turn all the components into mashed potatoes, add greens.
“Rested” dough sprinkle with flour and divide into equal weight pieces. Form balls, we got 7 pieces.
Cover with foil for some time.
Then each product is rolled out thinly
.
For each flatbread take 3 times the weight of the filling.
Put the mashed potatoes in the middle and pull the edges of the dough to the center to hide all the filling.
Press down lightly with the palm of your hand, making the khichin thinner. Set aside for a while, and then roll out the “rested” product with a rolling pin.
Send it to a heated dry frying pan to cook.
Cook on both sides, pierce with a knife if necessary. Brush the finished products with butter.
We wish everyone a pleasant appetite!
