Khichiny is an unusually simple and tasty dish with Caucasian roots. It is a cake from unleavened dough with a variety of fillings. But the most common are Adyghe cheese and potatoes, minced meat with refried onions and herbs, feta cheese with herbs, young beetroot leaves with cheese. This dish is considered national for the peoples of the Kabardino-Balkarian and Karachay-Cherkess republics. The Balkar hits are different from the Karachai way of preparation. For the first, the dough is rolled out very thinly, and they are baked in a dry frying pan sprinkled with flour. And the second, Karachay, are fried in a pan, completely covered with oil.
Khichiny (recipe with potato and cheese filling)
Ingredients. For the test you need:
- six hundred grams of flour;
- one egg;
- four hundred milliliters of milk;
- a teaspoon of salt;
- one bag (7 g.) of dry yeast.
For filling:
- eight large potato tubers;
- three hundred grams of Adyghe cheese;
- one hundred and fifty grams of suluguni.
Cooking. Sift flour into a large bowl, pour a bag of yeast, salt and mix. We drive in the egg and pour the pre-warmed (40 degrees) milk. Knead everything well, properly kneaded dough should not stick to your hands. Leave it in a warm place for about one hour.
To prepare the filling of potato tubers, rinse and cook in their skins until tender. Then clean and grate. Cheese Adyghe and Suluguni should be taken in a ratio of 2: 1, respectively. If there were none, you can replace them with any salty cheeses. Cheese, like potatoes, grate, combine and mix well. If necessary - add.
We form balls (9-10 cm in diameter) from the filling for the hut. The recipe is designed for about 8 pieces.
We take the approached and significantly “grown” dough and cut it into as many pieces as we get balls with filling. In this case, 8 pieces. With each piece we make a bun and flatten it. We put the filling in the middle and carefully wrap it with dough in a circular motion so that it is not visible. You should get a bun with a filling inside and a dough outside. Carefully with our hands we begin to crush the ball, giving it the appearance of a cake. Then we put this cake on a flat hard surface slightly sprinkled with flour and roll out a thin pancake of the desired diameter. The main thing is to do everything carefully so as not to damage the shell from the dough.
We fry the pan (preferably cast iron) well and fry the huts. The recipe is Balkarian, so we do not use any frying oil. When the upper part begins to dry, turn the cake. The total time for frying one hichina on both sides is about 6 minutes.
Lubricate hot cakes generously with butter and serve. Khichin with cheese and potatoes are ready. If the diameter of the pan was large and they turned out to be large, you can cut the entire stack into two or four parts.
Khichiny (recipe for yogurt) with meat filling
Ingredients. For the test:
- half a liter of yogurt (kefir);
- wheat flour, how much dough will take (approximately 700 gr.);
- a teaspoon of soda;
- some salt.
For filling:
- half a kilogram of minced meat;
- two onion heads;
- ground pepper;
- a bunch of dill and parsley.
Cooking. Sour the sour milk a little, pour salt and soda. After the bubbles appear in small portions, add the flour. Knead a soft, but not sticky dough, leave it for a while.
In order to prepare the filling, finely chop the onion and gold it in oil. We twist the meat in a meat grinder. The resulting minced meat is mixed with fried onions and pre-chopped herbs. Season to taste with pepper and salt. We form quite large balls. Ideally, hichinas should consist of the same amount of dough and minced meat.
Wrap minced meat with dough and form flat cakes as described in the recipe above. We fry in a hot pan without oil. Khichin can be removed from the fire when they are fried on both sides. Lubricate the cakes with butter. Serve hot with sour cream and garlic sauce.