Khichin with meat is a dish that many peoples of the Caucasus consider national. This dish is especially revered by Karachais and Balkars. Hitchin is a tortilla stuffed with oil, fried in oil. Caucasian hostesses prepare them for the most important holidays, but they often pamper household members with hitschini and on weekdays. Juicy filling, delicate dough with a slight acidity, 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.
Meat dough
For many centuries, Caucasian women have been cooking simple but incredibly tasty meat quiches . Their recipe is extremely simple, it contains only the simplest products. The technology for making dough is also not very difficult.
Traditionally, yogurt, airan or kefir were used as the basis for the dough. Some housewives who have mastered the recipe of classic hychin add to the dough and slaked soda, this makes it even more magnificent. But you should know that in the original recipe there was no soda. If the dough is well kneaded, and enough proofing has taken enough time, baking without soda will be quite lush.
To prepare the test, we need:
- half a liter of ayran or another sour-milk drink;
- a kilogram of flour;
- one egg;
- a slice of butter (approximately 50 grams);
- a pinch of salt.
Ayran should be at room temperature. Add the egg, salt and ghee to it. Knead with a fork, gradually adding flour. Do not make the dough too tight; better pay more attention to kneading. The better the dough is kneaded, the tastier will be the meat quiches.
Filling
Khichin is cooked with cottage cheese and garlic, seasoned with mashed potatoes and, of course, minced meat. Connoisseurs believe that hichin is delicious with chicken, veal, pork, but nothing can compare with real lamb mince.
For the above recipe, you will need about half a kilogram of the filling. To finely chopped lamb you can add a little lard or twisted fat tail fat, grated onion, a couple of crushed garlic cloves and a small bunch of greens. Salt and pepper the minced meat based on your eating habits.
You can cook the filling from other varieties of meat. Mixed minced meat made from pork and beef is also great for hitching.
Cooking
Chicken meat is a fairly large baking. The size of one item must match the pan. Divide the dough into balls about the size of a fist. Count their number and form as many meatballs from minced meat.
Form a cake, lay the forcemeat in the middle, gather the edge with an accordion, pulling and reducing the clearance. Gently flatten the resulting balls, gently roll with a rolling pin, giving the shape of a round cake.
Fry the hitchines in hot oil until golden brown. Stack them one on top of the other.
Serving to the table
Grease each fried item with a piece of butter. If you wish, you can sprinkle with greens the whole stack of hichin with meat. Photos prove that this dish looks very appetizing even without additional decorations. Therefore, some prefer to do without them at all.
There is another way to serve this dish to the table. A pile of hitchin is cut with a sharp knife into 4 parts. Taking them will be more convenient.
Sour cream sauce with herbs, adjika, tomato sauce, homemade pickles can be served with hitchines. As a dish, this dish is traditionally served salty tomato juice, kvass, ayran.