Today on our counters such abundance reigns that our eyes are wide. This is not only about grocery stores, but also culinary. Many of them cook very unusual and exotic dishes that many of us, when we come home, try to cook ourselves. But why should we be able to cook German strudel and Italian pizza, and the dishes of the peoples of our country are not always of interest to us? They are very tasty, and in terms of exoticism they are not inferior to foreign ones. And their advantage is at least that for cooking food from Russian national cuisine, products are needed completely familiar to our stomach. And we guarantee you that none of you, after trying kystyby with potatoes, will run to call an ambulance because of indigestion, although the word is not quite familiar to our ears.
Kystyby - these are the national pies of the Tatars and Bashkirs. I must say that these two peoples living side by side have much in common in everything, not only in the culinary sphere. But the recipe Kystyby and Tatar and Bashkir are completely identical to each other. They are in shape a bit reminiscent of the famous chebureks, but they are prepared in a completely different way.
How to cook kystyby? Yes, it’s very simple and you will not feel any special material consequences. The fact is that for such goodies you need only a minimum of ingredients. The dough is kneaded fresh. For it, 300 grams of flour, half a glass of water, a tablespoon of sugar, 50 grams of butter, 1 egg and salt to taste are taken. The dough turns out quite steep, and therefore knead it to a state of non-stick to your hands is not difficult.
Now we take it aside, and while it is "resting", we are preparing the filling. So, first, prepare the contents for the quiche with potatoes. And for it you only need mashed potatoes prepared from 500 grams of boiled potatoes, flavored with butter and slightly diluted with milk. For taste, we pass onions until golden brown and add in mashed potatoes.
Our dough is over this time. We cut it into pieces and roll thin cakes out of them. Now the most important feature: we bake these cakes in a well-heated dry pan. A beautiful golden crust forms on both sides and the circles turn out rosy and mouth-watering. On one half of the finished layers of dough, notice, while hot, not allowing them to cool (otherwise they will lose their flexibility), spread the filling evenly and cover with the second half. Culinary skill lies in the fact that to prevent the cake from breaking on a bend.
It remains only to grease the surface of kystyby with melted butter and invite households to the table.
If you liked the recipe, we are pleased to inform you that this dish can be prepared for the future. Due to the fact that it contains a minimum of fat, it is well stored in the refrigerator and the housewives bake cakes once, and use them periodically. To do this, they need to be slightly warmed up in the microwave and they again become flexible, like freshly baked.
And also for those who are interested in how to cook quiche, we can say that the filling can be made not only from potatoes. A delicious kystyby recipe prepared with a filling of any porridge is very tasty. By the way, in Tatar villages very often these pies are stuffed with millet porridge. By consistency, it is very similar to mashed potatoes, and everyone chooses taste according to their claims. You can cook salted or sweetened porridge. And it turns out such a two-in-one dish, when the original form helps parents nourish and cunningly feed picky children.
You can diversify the kystyby recipe by frying them on both sides in oil. Then they will turn out even softer and tastier.
Imagine and eat!