Khychyns are a national and popular to this day dish of the northern Caucasian peoples - Karachais and Balkarians. These flat cakes are a festive dish, which dominates in any Caucasian table, the hostesses prepare roast hutchins with cheese , potatoes, cottage cheese, greens, but any feast without khychin with meat is considered unthinkable.
Today we will be a little bit Caucasian masters and get to know how to cook khychin with meat
.Khychin with meat - recipe
In cooking khichina has several of its subtleties, both technological and purely national. Let's start with the main test: the dough for hutchins is made from sour milk, ayran or kefir, which is why ready cakes are very delicate and airy. Additional "fluffiness" test adds soda, but the traditional recipe does not include it. In general, the traditional recipe is extremely minimalistic and consists only of warm sour-milk products, flour, salt and eggs, so it should not arise with a test of difficulties.
We turn to the filling, it can be chosen to your taste, a mixture of pork and beef is perfect, but the traditional mutton is without a doubt out of the competition. Meat filling for hutchins is mixed with a lot of greenery, you can also add a little onions and garlic, but again, do not be zealous, if you decide to make an authentic dish.
Karachayevskiy Khychin with meat differ from Balkaria, as Karachais and flat cakes roll out thicker and fry on more butter, so whose traditional recipe to choose depends on your preferences.
Ingredients:
For the test:
- ayran - 500 ml;
- egg - 1 piece;
- butter - 50 g;
- flour - 800 g;
- salt - 1 tbsp. a spoon.
For filling:
- minced meat - 500 g;
- onions - 1 pc .;
- garlic - 1 clove;
- salt, pepper - to taste;
- parsley, coriander - ½ pencil;
- butter for lubrication.
Preparation
Let's start cooking the dough with the dough: stir the egg of room temperature with the egg and salt, add the melted butter and gradually pour the flour into the mixture. First we knead the dough with a fork, and as we thicken, proceed to kneading with our hands. The pledge of tasty hutchins is a well-kneaded dough, so without haste, very carefully, knead the dough for 10-15 minutes, from time to time throwing it on the table. Homogenous dough rolled into a ball and cover with a towel, let it stand for about half an hour.
In the meantime, we'll make the stuffing: we mix the already prepared forcemeat with the chopped garlic clove and onions, do not regret adding large-sliced greens, dress the stuffing and roll it into small balls like teftelek.
The rest of the dough is also divided into pieces and rolled into balls of slightly larger diameter than our "meatballs". Each ball of the dough is slightly flattened palm and put in the center of a portion of minced meat, tin the dough at the top so that the mince was completely covered with dough. Now the dough ball with the filling should be rolled into a cake, the diameter of which should not exceed the diameter of the frying pan on which it will be roasted. You can roll out with a rolling pin or by gently stretching the cake with your hands.
Now you need to fry the cubs, for this, in a frying pan, we sink a large amount of butter and put a cake. Fry each khychin from both sides to a golden color. No wonder, if the cake during the frying process is puffed up - pierce it with a fork or knife to give a way out to the accumulated pair and continue cooking.
Golden hitchins with meat are additionally lubricated with butter, if desired, sprinkled with herbs and served to the table. Well, if you and your family generally adore delicious unsweetened pastries, then you will also like the recipe for a miracle .