Khychin are thin cakes with various fillings, the main ones are meat, potatoes, cheese and greens. This is a national dish of several Caucasian peoples, and has slight differences. Kabardin Khychin is the thinnest and fried in a dry frying pan, Karachai - a little thicker and is cooked in a pan in a lot of butter, the Ossetian is the thickest and baked in the oven. Traditionally, the hens are stacked, and then cut into quarters, tk. the name went from the word "khich" cross, then cut with a cross.
Hitchin's recipe with cheese and greens
In principle, the recipe is the same, only the toppings differ, so we will tell you how to cook the hutchins on the basis of the recipe with cheese and greens.
Ingredients:
- egg - 1 piece;
- kefir - 600 ml;
- flour - 1 kg;
- butter - 150 g;
- Adyghe cheese - 800 g;
- greens - 200 g;
- salt - 30 g;
- soda - 10 g.
Preparation
For the test, you need to prepare warm kefir, add soda and stir in it. We sift the flour into a large bowl, leave it for later rolling. Sift is mandatory, tk. air flour is a pledge of a soft dough. We make a deepening, pour kefir, egg, a tablespoon of oil and salt. Mix everything and knead the dough. It should not be tight, but soft. Be sure to beat the dough on the table, so that afterwards it was elastic and did not break when rolling. We leave it after all the manipulations to rest for half an hour.
For the filling we crush the cheese, you can grinder, you can just rub it, we chop the greens very finely. It can be any of your favorite greens, the main thing fresh and clean, mix it with cheese, salt off and roll the balls from the received mass. With potatoes, this process certainly goes much easier, but here you can try. Balls are made in order to compact the filling and then it fit more in the hutchin, a spoon densely does not work.
The finished dough is divided into the same parts in size as the balls of the filling, maybe a little more. We make a cake from the dough, put the stuffing there and tear it from above, like a bag, if the dough is superfluous, we cut it off. Flatten the palm with the received ball and gently roll it out in a sufficient amount of flour, you need to work carefully, with edges especially not to break through otherwise the filling will flow out. If a hole is formed, lubricate it with water and sprinkle with flour. The thickness is made at will, you can roll up to 3 mm. Fry in a frying pan, you can dry it in butter. When frying, the hychin is inflated like a ball, we turn it over and pierce it. We put in a pile and smeared with melted butter without regretting.