Delicious kystyby. Delicious kysty recipe, step by step, in Tatar, in Bashkir, dough, with potatoes, with millet, with meat. Kystyby: delicious homemade recipes. Let's look at the most delicious recipes

Kystyby is a traditional dish of Tatar cuisine. These are thin flatbreads made from unleavened dough with filling. The dough for kystyby in Tatar is made with water or milk. The filling can be very different, but most often it is mashed potatoes or millet porridge, as well as thick meat stew.

Thinly rolled out flatbreads are fried in a dry frying pan, the filling is then placed on one half of each of them, covered with the other half and fried again in a frying pan, this time in butter or vegetable oil.

Classic kystyby recipe

Kysty means “to squeeze” in Russian. Kystyby is a flatbread made from unleavened dough, folded in half and stuffed with crushed potatoes or various cereals. Kystyby (the Tatar recipe has several cooking options) according to the classic version is filled with potatoes and millet porridge.

Mashed potatoes are considered the most favorite filling among the Tatars and Bashkirs.

The calorie content of 100 g of mashed potatoes cooked in water is 84 Kcal. If you add milk to the puree, the calorie content of the dish will be approximately 90 Kcal, and with the addition of butter it reaches 120 Kcal per 100 g of product.

Ingredients

The set of ingredients for kystybya with potatoes does not require much expenditure:

Potatoes 100 g.
Dough 75 g.
Oil 5 g for adding to the filling, 20 g for greasing the flatbreads.
Milk 20 ml.
Onion – 20 g.
Salt to taste.

These ingredients are based on one person.

Step-by-step cooking process

Each housewife begins to prepare kystyby in her own way. Some people first prepare the filling, cook potatoes or cereal porridge. Then he starts frying flatbreads from unleavened dough. Some people first prepare the tortillas for the dish.

But the classic method involves the following procedure:

Pour milk into a container with the addition of melted butter and salt, whisk thoroughly.
The sifted, oxygenated flour is carefully added to the milk and butter mixture.
Mix the flour well, knead the dough so that it is dense enough and does not stick to your hands.
Place the dough in a plastic bag and place it on the refrigerator shelf for about 15-20 minutes.
While the dough arrives, begin to peel the potatoes. Delicious mashed potatoes are made from crumbly potatoes.
Boil the peeled potatoes in salted water for about 20 minutes, pour out the water.
Pour in the required amount of milk with butter and put on fire. After the milk boils, remove the pan from the heat and thoroughly mash the boiled potatoes with a masher. A delicate puree will be obtained with melted butter. Fans of this dairy product add sour cream.
For those who love the taste of fried onions, fry chopped onions in a separate frying pan until golden brown, add to mashed potatoes, and mix with the filling until smooth.
During this time, the time for the test approaches. Take the dough out of the refrigerator and cut it into small pieces. To make kystyby look appetizing and aesthetically pleasing, each piece of dough is rolled out very thinly into pancakes with approximately the same diameter.
The resulting dough rounds are quickly fried in a dry frying pan on both sides. As soon as bubbles begin to appear on the cake, turn it over.
The finished fried tortillas are placed under a clean kitchen towel so that they remain warm and do not break during the formation of the dish.
They begin to collect kystyby. Place the filling on half of the flatbread, level it with a spoon and cover with the other side.
The finished kystybyi are greased with melted butter.

Calories and energy value of kystybya with potatoes:

Kystyby with potatoes	in 100 g
Calorie level	126 kcal
fats	3.1 g
carbohydrates	18.8 g
squirrels	5,7 7

Serving rules, decoration, what to combine with

Kystyby (the Tatar recipe recommends serving it as a main dish) is most often consumed with tea. Tatars love to drink a fragrant drink with these unleavened flatbreads. They are also served as a second course with strong meat broth. Kystyby goes well with fish, various pickles and vegetable salads. The dish can be decorated with green lettuce, parsley and dill.

The process of preparing the base

This dough is made just as easily and simply as in the previous recipe. First, fresh full-fat milk is poured into a deep bowl, and then butter is added to it and put on medium heat. After the cooking fat begins to melt, but the dairy product has not yet boiled, the ingredients are removed from the stove and left in this form until warm. During this time, the butter should completely melt.

While the milk is cooling, in a separate bowl you need to beat the chicken eggs, after adding sea salt to them. It is advisable to carry out this procedure using a regular fork. If you use a blender, your cakes may turn out too fluffy.

As soon as the milk has cooled, add beaten eggs to it and mix them well. Having received a homogeneous cream-colored mixture, gradually add flour that has been previously sifted several times.

By thoroughly mixing the ingredients, you should get a fairly dense base that does not stick to your palms.

After the described steps, the finished dough is sent to a plastic bag and left at room temperature for half an hour. During this time it should become softer and more pliable.

Kystyby with millet porridge

Kystyby (a Tatar-style recipe made from millet porridge has an unusual taste) is popular among the Tatars and Bashkirs.

Millet porridge cooked in water has an energy value of 119 kcal per 100 g of finished product. With the addition of milk and butter, its calorie content increases. In this recipe you can experiment: prepare an unleavened flatbread from liquid dough. Rolling out the dough for kystybya so that it turns out thin requires experience and strength. But both inexperienced housewives and novice cooks can use the batter.

Ingredients

Instead of potatoes, millet appears in the products to prepare the filling:

chicken eggs - 2 pcs.;
cow's milk 0.5 l;
flour 3 cups;
millet 1.5 cups;
sunflower oil 1.5 tbsp. l.;
sugar 1.5 tsp;
salt to taste.

Step-by-step cooking process

The algorithm is the same, but you should pay attention to preparing delicious porridge, since the taste of the finished kystybys depends on the filling:

Heat milk with salt and sugar in a container over low heat.
2 eggs, vegetable oil, sifted flour, mix with a whisk until a batter is obtained.
Heat a frying pan, preferably a special one for pancakes, and grease it with oil.
Use a pancake measuring spoon to scoop out the batter. Fry the pancakes on both sides until browned; when ready, place them in a plate and keep in a warm place.
For millet porridge, you need to take high-quality, free from impurities, grains, manually clean them of debris. Then it should be washed by placing it in a fine sieve.
Place the cereal on the fire in a saucepan with a thick double bottom. To get rid of bitterness, after boiling, drain the water and add clean water.
Cook the porridge over low heat in water in a ratio of 2:1 for 10 minutes, adding salt.
To make the porridge tasty and rich, add the required amount of milk.
In 10 minutes. Turn off the heat, cover the pan with a lid, and you can also cover it with a thick towel on top of the lid. The porridge is left to ripen in this form.
Cow butter is added to the finished porridge; the more, the tastier it will be.
The finished filling is placed on half of the finished flatbread, leveled with a spoon, then covered with the other side.
The resulting cakes are greased with butter.
They put all the kystys in a pile.

Millet porridge can also be prepared sweet. Then reduce the amount of salt and add a little sugar to taste.

Serving rules, decoration, what to combine with

A tasty and satisfying dish served with honey or strawberry jam for tea. It is combined with fresh tomatoes and thinly sliced cucumbers, and decorated with green or red lettuce leaves.

Kystyby with rice

Rice cereal contains fiber and starch, which improve digestion.

Kystyby. The Tatar recipe can be made with rice.

Rice does not contain gluten, which can cause an allergic reaction. 100 g of rice porridge contains only 116 kcal. The flatbreads for the rice dish are prepared according to the traditional recipe, like for kysty with mashed potatoes. When cooking rice, you must maintain the ratio of liquid to cereal: 1 part rice to 2 parts liquid.

Ingredients

The list of ingredients for the dish is almost standard:

Rice - 100 g.
Dough - 75 g.
Ghee - 5 g (for the filling), 20 g - for greasing the flatbreads.
Milk - 20 ml.
Onion – 20 g.
Salt to taste.

Step-by-step cooking process

In this case, there are no problems with preparing the filling, since it will require ordinary boiled rice:

Rice cereals are sorted out, poured into a saucepan, filled with water, washed thoroughly several times, removing debris and husks.
Place the washed, clean cereal in a pan with a thick non-stick bottom, adding salt to taste. Lovers of sweet porridge can add a little sugar, the amount depends on the taste preferences of the eater.
Pour hot water over the cereal and place on high heat.
After boiling, stir the cow's butter into the rice porridge with a spoon. Instead of cream, you can use vegetable. If someone prefers sweet porridge, you can optionally cook it with raisins.
While the finished filling is cooling, prepare the flatbreads according to the classic recipe.
After the fried flatbreads have softened in a covered pan, they are stuffed with porridge.

Serving rules, decoration, what to combine with

Serve the dish with the addition of a spoonful of natural honey; condensed milk is also suitable. It is decorated with chopped herbs: green onions, parsley, dill and cilantro. Kystyby is combined with fruit salad.

Kystyby with poppy seeds

Edible poppy seed for kystybya is an exclusive filling. It has many beneficial properties and has been used for a long time as an analgesic, anti-inflammatory and expectorant. Kystyby in Tatar has several variants of unleavened dough. Flatbreads with poppy seeds can be prepared with kefir; they bake faster and taste better. The classic recipe for such a dough consists of kefir (you can use whey or yogurt), eggs and flour.

Ingredients

To prepare kystyby you will need:

maca - 80-120 g;
oils - 20 g;
sour cream - 30 g;
sugar - 35 g;
flour - 2 cups;
kefir – 1.5 cups;
chicken egg - 2 pcs.;
sunflower oil 2 tbsp. l.;
salt, half tsp. baking soda.

Step-by-step cooking process

Considering that poppy seeds are a rather dry filling, the recipe requires additional oil:

Pre-dissolve the salt in kefir, add an egg.
After combining the ingredients, a stiff elastic dough is kneaded. Then it is left for 20 minutes. proof, placing it in cling film to allow the dough to rise.
To make the filling, poppy seeds are sifted and soaked in hot water until they swell.
Place the swollen poppy seeds on a sieve to drain the water.
After this, the poppy seeds are crushed in a mortar.
Add a little sour cream and granulated sugar to the resulting mass.
The flatbreads are formed by placing the prepared poppy seed inside unleavened flatbreads bent in half.

Kystyby with poppy seeds is a high-calorie dish.

Serving rules, decoration, what to combine with

Kystyby (the Tatar recipe in this variation suggests serving the dish as a dessert) with poppy seeds is best served with morning black coffee with condensed milk, garnished with thinly sliced pineapple or lemon.

Kystyby with flax seeds

In ancient times, flatbreads were filled with millet porridge, but at the end of the 19th century. They began to cook kystyby with mashed potatoes. The presence of polysaccharides, Omega-6 and Omega-3 fatty acids in flaxseeds makes the filling made from them quite healthy. In dishes with flax seeds, it is recommended to use dried seeds, since when boiling or frying, the oil inside the product breaks down into toxic substances under the influence of temperature.

Flax seeds are high-calorie foods. Therefore, for this filling it is recommended to prepare unleavened dough in water without butter and eggs.

Ingredients

Some chefs soften the peculiar taste of flaxseeds by adding about a third of rye flour to the wheat flour:

wheat flour - 2 cups;
water - as needed;
flaxseeds - 120 g;
mashed potatoes and butter - 30 g each;
salt to taste.

Step-by-step cooking process

The cooking process fully corresponds to the recipe with poppy seeds:

Sift the flour onto a flat dish in a heap, pour in water and salt.
Knead the dough and bring it until smooth.
Make a sausage from the stiff dough and divide it into small pieces.
Each piece is rolled out very thin. It is necessary to roll out so that the cakes are of the same diameter, approximately 15-16 cm.
The flatbreads are fried in a dry hot frying pan on both sides until bubbles appear on them.
The flatbreads are stacked on top of each other and covered with a kitchen napkin. If this is not done, they will break during the formation of the kystyby.
Dried flax seeds are ground in a blender or coffee grinder to flour.
Separately prepare mashed potatoes and mix them with flax seeds. The ratio of puree and flaxseed flour is 1:2.
Add natural cow's milk and melted butter to the filling.
Place the puree with flaxseeds on half of the finished flatbread, level it with a spoon, then cover with the other half.
The resulting cakes are placed in the oven or oven and kept there for 10 minutes.
The finished kystybyi are greased with melted butter.

Serving rules, decoration, what to combine with

Serve kystyby with flaxseeds hot as a main course for breakfast with tea or coffee. You can garnish with chopped green onions. The spicy taste of the dish is combined with baked vegetables and chili sauce.

Ingredients:

Makes 7 large flatbreads, 21cm frying pan: For the dough -

1 large egg;
100 ml milk;
50 g butter;
1 teaspoon salt;
1 teaspoon sugar;
2 cups flour (without top, and another 3-4 tablespoons for adding).

For filling:

5-6 medium potatoes;
A piece of butter;
Salt to taste;
Black pepper to taste (there was no pepper in the original, but I tried pepper for taste).

For lubrication:

30 g butter.

Kystyby with mashed potatoes and minced meat

In some regions of Tatarstan this dish is called kuzikmyak. Kuz in Tatar means eye, ikmek means bread. When the cake for kystyby is fried, dark dots similar to eyes appear on it. Modern housewives supplement kystyby recipes with original ideas.

Kystyby with potatoes and minced meat will be appreciated by lovers of heartier dishes.

Kystyby dough: recipe for a Tatar dish on water

There is nothing complicated in preparing such a base. The dough is kneaded easily and simply, and turns out tender and tasty.

So, to make kystyby dough with potatoes, we will need:

large eggs – 2 pcs.;
cool drinking water – 1 glass;
medium-sized sugar – 5-6 g;
table soda - a small pinch;
sea salt – a few pinches;
vegetable oil – 3 large spoons;
snow-white flour - add as much as the base absorbs.

Preparation

The cooking order remains basically the same.

The only important thing is the moment of correct frying of the minced meat so that it turns out crumbly but juicy:

Peeled potatoes, salted, put on fire.
Sift the flour, add salt, any vegetable oil and water.
Mix quickly with a spoon and knead into an elastic dough.
Leave the dough for 20 minutes. for proofing, then start preparing the flatbreads.
The flatbreads are browned in a dry frying pan and placed under a napkin to keep warm.
Mash the finished potatoes with a masher, adding milk and butter.
Fry the minced meat with onions.
Combine the minced meat with mashed potatoes and chopped cilantro.
Distribute the filling on half of the flatbread, fold in half and fry in oil until golden brown.

Serving rules, decoration, what to combine with

Can be served with meat broth, garnished with chopped green onions. The dish goes well with a salad of fresh vegetables.

Recipe for kystyby with potatoes step by step

Despite its simplicity, kystyby with mashed potatoes simply tastes great. Its preparation requires available ingredients, and the cooking process itself takes a minimum of time.

How to cook:

Mix salt, egg, sugar and butter thoroughly in milk.
Mix in flour in small portions.
Knead the elastic dough, wrap it in cling film for about 20 minutes.
Peel the potatoes and boil them in salted water. After cooking, puree it, add butter, milk and fried onion (we prepare it while the potatoes are boiling).
Roll out the dough in a layer up to 3 mm, using a wide plate, cut out flat cakes of the same diameter.
Fry the flatbreads in a frying pan until they are beautifully golden brown.
We wrap the flatbreads while warm: put mashed potatoes on one half, cover the filling with the other.
Pour melted butter over the kystyby, sprinkle with dill and serve!

Useful tips and tricks

Kystyby can be considered Tatar fast food, as the dish is prepared quickly. However, unlike hamburgers and hot dogs, when preparing kystyby, only natural products are used without the addition of flavor enhancers and flavorings.

There are some features of preparing kystyby in Tatar:

To make the potatoes cook faster, add a spoonful of margarine or butter to boiling water, or put the potatoes in boiling water in small pieces for boiling.
The puree will be tender from crumbly potatoes.
To obtain an airy, soft puree, add hot milk, not from the refrigerator. Cold milk makes the puree tasteless.
If the dough sticks too much to your hands when rolling, you need to smear your hands with vegetable oil.
When rolling out pieces of dough, a lot of flour is used. Excess flour must be blown off the tortillas before frying in a pan, because it begins to burn and turns brown. The appearance of the cakes will become unattractive, and an unpleasant burnt smell will appear in the kitchen.
Rice porridge is crumbly and tasty from round Krasnodar grains.
To get rid of the bitterness of millet porridge, before cooking the millet is placed in a small container and poured with boiling water. It must be kept in this position for at least an hour. During this time, the millet swells slightly. With this “water procedure,” the cereal not only gets rid of bitterness, but also reduces its cooking time.
There is another way to get rid of bitterness. To do this, the cereal should be placed in hot water, brought to a boil, and then drained.
It is not recommended to get carried away with poppy seeds, as the seeds are high in calories. The daily intake of edible poppy seeds is about 100–135 g.
In order for the beneficial properties of flower nectar to be preserved, bee honey should be added not to hot, but to warm filling.
Sometimes rice or millet porridge is left over from breakfast or dinner. There is no need to rush to throw it away, you can use it as a filling for kystyby. You can prepare several unleavened flatbreads very quickly.
For kystybys, you can use ready-made Armenian lavash.
You can fry the finished kystyby in a frying pan, then it becomes golden, crispy and tender.

Kystyby, prepared in Tatar style, is ideal for people who are fasting. But in this case, instead of butter in recipes, you need to use odorless sunflower oil, and cook potatoes and cereals in water.