Recipe for kystyby water dough. Kystyby with potatoes

World cuisines

Kystyby- my husband's favorite dish. After the balish, of course. Kystyby reminds him of the taste and smell from childhood, when his mother cooked him kystyby, or as he affectionately calls it: kystybyshki. In this regard, I also learned how to make kystyby in order to please my family with something tasty. But I cook kystyby quite rarely, everyday food should not be so high in calories.

To prepare kystyby - an old national dish, no overseas products are needed; a hostess with an average income can cook kystyby. The main thing is that the potatoes for the kystyby are not frozen, but the hands are skillful, since when preparing the kystyby you need a certain dexterity and dexterity, but if you want to cook the kystyby everyone can learn.

How to cook kystyby

Is it possible to make a dough for kystyby on kefir?

The most delicious dough for kystyby is obtained with milk, and not with sour cream or kefir.

For a test for kystyby you will need:

Unsalted butter - 50 g.
Milk 3.2% - 100 ml.
Wheat flour of the highest grade - 2 glasses.
Chicken egg of the highest category - 1 pc.
Fine salt - 1 tsp (no slide).
Granulated sugar - 1 tsp

For the filling on the kystyby, mashed potatoes are used: take 5 medium-sized potatoes, peel, cut into four parts so that the potatoes cook faster, boil in salted water until cooked, drain all the water, crush the potatoes, add milk, butter and, if necessary, salt according to taste. There should be no lumps in the puree.

Dough for kystyby

Knead a soft elastic dough on kystyby: beat eggs with milk, sugar and salt, add butter softened at room temperature, gradually add flour, stirring the mixture like porridge. Divide the dough into seven equal pieces, roll it out like on , only thinner, about 2 mm thick. and a size equal to the diameter of the pan. The dough for kystyby reminds ... It also should not tear, it should not have areas of thickening and folds. Lightly fry each of the resulting tortillas in a skillet without oil on both sides, and immediately place them under a damp towel.

Put mashed potatoes on one side of the cake in a layer of about 1 cm, bend it in half, brush with melted butter, fry on both sides in a pan until golden brown. In appearance, the kystyby resembles with potatoes, its taste cannot be compared with anything, except with unleavened potato shangas, but kystyby is much more tender.

Delicious kystyby: the main secrets of cooking

Flour should be added to the dough gradually so as not to get too tight a dough.
No need to try to make the dough on kystyby in advance and put it in the refrigerator. The dough for kystyby should only be fresh.
When frying the dough after each pancake from the pan, it is advisable to remove the burnt flour with a dry napkin.
It is not necessary to fry the kystyby in oil, namely to coat it with oil before frying.
If the temperature of the fire is too high during cooking, the cakes will burn, too low - they will dry out.
Cakes for kystyby should not be thick and should not exfoliate, as can be seen in many photographs on the Internet.
The cakes on kystyby must be wrapped in a towel so that they are soft and do not break when bent. Kystyby should not crunch on his teeth.
There should not be a lot of potatoes in kystyby.
Mashed potatoes for kystyby must be made with a crush, and not in a blender, otherwise it will be rubber.
It is necessary to make kystyby while the cakes are hot.

The cooking time for kystyby is about an hour.

Kystyby is eaten hot with tea. Bon appetit, dear readers! Someday I'll get together and write how to do real Tatar correctly .

Kystyby is a traditional Tatar dish that has firmly established itself in our cuisine. This is not surprising, because the cakes are prepared quickly enough, and you can take absolutely any filling for kystyby: vegetable stew, porridge or. Visually, it resembles a pie, the filling is laid out on half of the cake and covered with the second part. But the most important thing in preparing this dish is to make the right dough for kystyby in Tatar style. Let's take a look at a few simple recipes for its preparation with you.

Dough for kystyby on milk

Ingredients:

cow's milk - 500 ml;
wheat flour - 5 tbsp.;
salt to taste.

Preparation

How to make dough for kystyby? Sift the flour well into a bowl, and then gradually pour the required amount of milk into it and throw in a pinch of salt. Knead a homogeneous dough and, if necessary, add a little more flour to it. Cover with cling film and leave to "rest" for about 25 minutes. That's all, the dough for kystyby without eggs is ready for work!

Dough recipe for kystyby

Ingredients:

chicken egg - 1 pc .;
goat milk - 170 ml;
salt - a pinch;
wheat flour - 3 tbsp.

Preparation

Break the egg into a bowl, throw in a pinch of salt and beat well with a mixer. Then pour in cool milk, sift the flour and knead a thick homogeneous dough. After that, cover it with cling film and leave it to stand for 15 minutes. After a specified period of time, the dough for making Tatar cakes kystyby is ready! After that, we roll it out on the table into thin cakes and cut out even circles with a plate.

Dough for kystyby on kefir

Ingredients:

kefir - 200 ml;
salt - a pinch;
egg - 1 pc.;
wheat flour.

Preparation

So, break the egg into a bowl, add salt and beat everything with a mixer at high speed. Then pour in slightly warmed kefir, add sifted flour and knead the tough dough, without lumps. Cover it with cellophane on top and put it away for 20 minutes in a warm place for proofing. Next, roll out the dough on a floured table and use a plate to cut out neat and even cakes. After that, we proceed to preparing the filling, and cover the dough with a towel so that it does not dry out.

Dough for kystyby on water

Ingredients:

wheat flour - 3 tbsp.;
boiling water - 1 tbsp.;
salt - 1 tsp;
vegetable oil - 2 tbsp. spoons.

Preparation

So, to prepare unleavened dough for Tatar flat cakes, sift flour thoroughly through a sieve. Then add salt to it, pour in vegetable oil and pour in boiling water. Mix everything quickly with a spoon, until the dough gathers into a smooth lump. After that, let it cool a little and knead a smooth elastic dough with your hands. We leave him to rest for 25 minutes, and then proceed to

Soft dough for kystyby

Ingredients:

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Traditional Tatar cuisine is distinguished by a variety of flour products. For example, kystyby - thin pies with potatoes or other fillings (meat, millet), folded in envelopes and abundantly oiled. You can see ads for home delivery, but the quality will be better if baked at home.

How to cook kystyby with potatoes

It is considered budgetary and simple to prepare kystyby with potatoes - national thin flat cakes stuffed with mashed potatoes. This word comes from the Tatar "kystyryrga" or "kystybai", which means to shove the filling inside. For a long time, Tatar shepherds took these thin cakes with them in order to be fed for a long time. Modern kystyby serve as an excellent snack option.

To make it, you will need to knead the dough, boil the potatoes and mash in mashed potatoes. After the formation of thin cakes, they are stuffed with minced meat, onions or cheese, herbs and spices. All that remains is to fry them in a dry frying pan and serve with a copious amount of oil.

Dough

In milk, water or kefir, the dough for kystyby in Tatar can be kneaded. If you use water, you get lean unleavened cakes, a dairy or kefir-sour cream base will make them more tender and soft. How to make dough for kystyby with potatoes, a step-by-step recipe will tell you. The liquid for mixing is salted, seasoned with soda, sifted flour is gradually introduced into it and kneaded until the mass stops sticking to the hands.

After that, it remains to cover it with a towel and set it aside for half an hour so that the dough rested and rose a little. It remains to roll it thinly, and fill the resulting layers after frying in a pan with potatoes, millet or meat - there are a lot of stuffing options. Vegetarians will love that the dough can be kneaded without eggs - as a lean option for special holidays.

Kystyby with potatoes - a recipe with a photo step by step

For beginners in the world of cooking, the recipe for Tatar pies with potatoes will definitely come in handy, which will help to make a national delicacy. It is best to use a recipe with a photo, which clearly and step by step tells how and what to mix with what. Depending on the products used, kystyby is made on kefir, milk or water, from pita bread or ready-made dough.

On kefir

Servings Per Container: 6 Persons.
Calorie content of the dish: 130 kcal.
Purpose: for lunch.
Cuisine: Tatar.

Cooking kystyby on kefir is the easiest way, because the dough mass is airy due to a large number of gas bubbles. The used soda is not extinguished by vinegar, because the acid of kefir extinguishes it on its own. It is best to generously season the filling puree with butter and fried onions for a richer flavor.

Ingredients:

kefir - a glass;
salt - 5 g;
soda - a pinch;
flour - 60 g;
potatoes - 1000 g;
milk - half a glass;
butter - 50 g.

Cooking method:

Salt kefir, add soda, add sifted flour. Knead the mass thoroughly with your hands until you get a cool, non-sticky consistency, cover with a towel. Set aside for 20 minutes.
Boil the potatoes in salted water, crush, add hot milk and ghee.
Divide the dough into parts, roll it into circles, fry in a pan on each side for about a minute to get a golden brown crust.
Put the cakes on top of each other, cover with a cloth so that they do not dry out. Put two tablespoons of the filling on each, fold, grease with oil.

Tatar pies with potatoes and meat

Cooking time: 1.5 hours.
Servings Per Container: 6 Persons.
Calorie content of the dish: 154 kcal.
Purpose: for dinner.
Cuisine: Tatar.
Complexity of preparation: medium.

The Tatar dish kystyby with potatoes and meat turns out to be more satisfying, with a pleasant meat taste. The secret of its manufacture is filling hot cakes with minced meat so that they do not break after cooling. You can take any meat for kystyby - lamb, pork or beef. A delicacy when stuffed with chicken, turkey or rabbit will become a dietary treat.

Ingredients:

water - 250 ml;
flour - 0.7 kg;
sugar - 30 g;
eggs - 2 pcs.;
butter - 100 g;
potatoes - 3 pcs.;
meat - 300 g;
onions - 2 pcs.

Cooking method:

Beat eggs into water, salt, sweeten, season with butter. Pour in the sifted flour, knead the thick mass, let it brew, form cakes.
Fry each tortilla in a hot dry skillet until crusty.
Peel, boil, crush the potatoes. Cut the meat into cubes, fry together with the chopped onion, combine the masses.
Put the filling on one half of the flatbread, cover with the second, grease with melted butter.
Serve with salted mushrooms, sauerkraut.

With onion

Cooking time: 1.5 hours.
Servings Per Container: 10 Persons.
Calorie content: 125 kcal.
Purpose: for lunch.
Cuisine: Tatar.
Complexity of preparation: medium.

The following recipe will tell you how to cook Tatar pies with potatoes and onions. A simple but extremely aromatic combination of potatoes and fried onions will make kystyby an appetizing delicacy that makes you want to try it sooner. The tortillas are best served hot to retain all the benefits and flavor. They can serve as an original addition to soups.

Ingredients:

mashed potatoes - 300 g;
onion - 1 pc.;
vegetable oil - 40 ml;
green onions - a bunch;
flour - 0.6 kg;
boiling water - 200 ml;
salt - 10 g;
butter - 70 g.

Cooking method:

Chop the onion, chop the green onion, fry both types in oil until golden brown.
Combine the onion mass with mashed potatoes.
Sift flour, salt, add oil, boiling water, mix thoroughly. Let the dough rest under cling film for 25 minutes.
Divide the dough into pieces, roll into circles, pierce to prevent swelling. Fry in a dry frying pan on both sides, brush with melted butter.
Spread the filling on one side, close the other.

Milk

Cooking time: 1.5 hours.
Servings Per Container: 2 Persons.
Calorie content: 135 kcal.
Purpose: for dinner.
Cuisine: Tatar.
Complexity of preparation: medium.

The dough for kystyby with potatoes in milk turns out to be more creamy and tender. Another name for this dish is kuzikmyak, which is similar to Bashkir pies with filling. Fried unleavened flatbread is prepared independently, it turns out soft and elastic. It is not necessary to use fresh mashed potatoes to make it; leftovers from a previous dinner or lunch will do.

Ingredients:

potatoes - half a kilo;
onion - 1 pc.;
milk - a glass;
butter - 65 g;
flour - 300 g;
eggs - 1 pc.;
sugar - 30 g;
salt - a pinch.

Cooking method:

Cut the potatoes into large pieces, boil in salted water, mash in mashed potatoes. Pour in hot milk, a little ghee.
Cut the onion into cubes, fry over low heat until transparent softness, combine with mashed potatoes.
Heat the milk, pour in the melted butter, sweeten, salt, add the egg. Separately sift the flour, gradually pour in the milk and egg mass, knead the dough, cover with a towel for half an hour.
Form a sausage, cut into pieces, roll into flat cakes, fry each for a minute on both sides.
Put mashed potatoes in half of the circle, close with the other half.
Oil when served.

On the water

Cooking time: 1.5 hours.
Servings Per Container: 6 Persons.
Calorie content: 121 kcal.
Purpose: for lunch.
Cuisine: Tatar.
Complexity of preparation: medium.

Cooking kystyby on water is even easier, because an elastic dough is obtained, which lends itself well to rolling and forming circles - future pies. The bland character of the dough mass makes it possible not only to fill future envelopes with mashed potatoes, but also to experiment with minced meat - use meat, cheese with herbs, mushrooms and vegetables.

Ingredients:

mashed potatoes - half a kilo;
onion - 1 pc.;
vegetable oil - 30 ml;
flour - 300 g;
water - half a glass;
granulated sugar -30 g;
eggs - 1 pc.;
butter - 50 g.

Cooking method:

Combine water, sugar, salt, egg, half butter, sift flour. Leave for proofing for 15 minutes, cut into pieces. Roll each one to a thin tortilla.
Fry the circles in a dry frying pan until golden brown.
Mix mashed potatoes with fried onions and ghee, stuff the flat cakes.
To prevent breakage before serving, cover with a towel, serve and stuff hot. You can reheat in the microwave.

No eggs

Cooking time: 1.5 hours.
Servings Per Container: 10 Persons.
Calorie content: 111 kcal.
Purpose: for dinner.
Cuisine: Tatar.
Complexity of preparation: medium.

Kystyby without eggs will appeal to vegetarians and fasting people, as well as those who seek to lose weight, but cannot disregard delicious pastries. The resulting unleavened pies with a rich aromatic filling are best eaten hot, washed down with milk or tea. It is good to serve them with the main course or completely replace the dinner completely in order to quickly feel full.

Ingredients:

flour - 300 g;
water - ¾ glass;
salt - 5 g;
sugar - 10 g;
vegetable oil - 20 ml;
potatoes - 850 g;
margarine - 130 g;
water - ¾ glass.

Cooking method:

Combine water, salt, sugar, butter, add flour to knead a dense dough. Wrap in a bag for 20 minutes.
Boil the potatoes, mash, salt, add boiling water.
Roll the dough into thin circles, fry in a pan without oil, first pierce the surface of the cakes with a fork, stuff with hot puree.
Remove excess puree, put on top of each other, oiled.
Serve kystyby cut in half. For extra flavor, you can fry already filled pies.

Simple recipe

Cooking time: 1 hour.
Servings Per Container: 6 Persons.
Calorie content: 126 kcal.
Purpose: for lunch.
Cuisine: Tatar.
Complexity of preparation: medium.

How to cook Tatar tortillas with potatoes, the following instruction will teach you with a step-by-step description of the process. Even novice cooks will cope with this recipe, because it does not take much time and does not require special knowledge. A classic Tatar dish cannot do without oiling when serving, in addition, it is recommended to sprinkle ready-made tortillas with herbs and garlic.

Ingredients:

butter - 15 g + 50 g for the dough;
milk - a glass;
potatoes - half a kilo;
onions - 1 pc.;
vegetable oil - 20 ml;
sugar - 20 g;
flour - 0.3 kg;
eggs - 1 pc.

Cooking method:

Mix half the milk, sugar, egg, salt. Pour in melted butter, sift flour. Knead, set aside for 20 minutes.
Cut the potatoes into cubes, pour over salted boiling water, cook for 15 minutes. Drain, mash, combine with chopped onions fried in butter. Pour in hot milk, stir to avoid clumping.
Roll out the dough, cut the cakes with a saucer, fry in oil for two minutes on each side.
Fill with mashed potatoes, close with an envelope, oil.

From lavash

Cooking time: half an hour.
Servings Per Container: 6 Persons.
Calorie content of the dish: 137 kcal.
Purpose: for dinner.
Cuisine: Tatar.
Complexity of preparation: medium.

For those who want to get a delicious original dish, a recipe for making kystyby from lavash with a photo will be useful. In this case, time is significantly saved due to the lack of kneading the dough. If you take a round pita bread, you get pasties, and if you take large rectangular sheets - pancakes with a filling. The latter will have to be cut into several parts to make it more convenient to do.

Ingredients:

round pita bread - 6 sheets
potatoes - 5 pcs.;
milk - 70 ml;
butter - 50 g.

Cooking method:

Cook the potatoes until soft, drain almost all the water, mash, add half the butter, warm milk.
Melt the remaining butter, grease the pita bread, put the filling. Fold in the shape of a cheburek.

How to make kystyby with potatoes - the secrets of cooking

It will be even easier to cook Tatar cakes if you know some of the features. They are shared by connoisseurs of this cuisine:

the most delicious are cakes stuffed with young potatoes;
boiling potatoes follows the rules: after boiling, the fire under the container is reduced to a minimum in order to preserve the consistency and taste;
deliciously combine potatoes with fried onions, green onions, grated cheese;
so that the kystyby does not break, you need to keep it in the pan for no longer than two minutes and cover with a towel;
lazy kystyby is made from pita bread or raw dough with a filling, which is fried directly in a pan, and tastes like a fried pie.

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Discuss

Kystyby with potatoes: recipes

Kystyby is a traditional dish of the Bashkir and Tatar peoples. This is a flat cake, which is made from unleavened, and its filling is served by different ingredients: vegetables, cereals, mashed potatoes.

On one side of the dough is finely chopped or ground meat, which is covered with an empty part of the base. Kystyby can be additionally fried in oil and served with sour cream.

We take the oil out of the refrigerator in advance so that it has time to melt. Sift the flour in the same way as in the previous recipe, but add butter and an egg to the hole. Note that we do not add all the flour at first. You should get something that looks like a crumb from a flour mass.
Add salt and start kneading the cake, adding flour all the time, driving it into the mass. Add milk in the process. The dough will be sticky at first, but don't be intimidated, this indicates that it was cooked correctly. As flour is poured, the mass becomes elastic and no longer sticks. If the dough for kystyby continues to stick to your fingers, then you can increase the amount of flour. But it is important not to overdo it, otherwise the cake will not be flexible, but tough, it will be difficult to roll it out
Next, wrap the dough and let it lie down. We form pancakes, fill them with filling, etc.

This dough recipe is one of the most successful, since the kystyby turns out to be soft, and its preparation is greatly simplified due to the high elasticity of the dough.

Combined dough with milk and water

Tatar housewives are very fond of cooking for kystyby from a mixture of water and milk, because it does not take long to knead, but despite this, the cake acquires an original taste and viscosity.

Ingredients:

1 egg
150 ml. milk
150 ml. water
500 g flour

Caloric content: 68 kcal per 100 g of finished product.

Preparation:

Boil water and pour it into a small bowl, let it cool. When the water is not too hot, mix it with milk. Milk should be tasty, preferably homemade, as it is fatty. Both cow's and goat's milk can be used, but no animal odor
In a separate bowl, combine the flour and salt sifted twice. Add the egg to the bulk mixture and mix. As you knead, add the pre-prepared liquid from another bowl
We try to form a bun in a bowl, and when the dough acquires a steep consistency, pour it onto the work surface and knead until it becomes plastic. The base should be firm enough, so you can add flour and knead it harder.
This time, the flour mass does not need to be wrapped in cling film, you can simply cover it with a bowl and let it sit for a while.

After we form a kystyby. The whole dough makes about 10 servings. Before going to the pan, you need to pierce the cake several times.

Tender kystyby with kefir dough

The use of fermented milk products in cooking for kystyby is well suited for those who like airy bread, slightly crunchy, but at the same time very soft.

Ingredients:

200 ml. kefir
30 g butter
450 g flour
half a teaspoon of baking soda

Caloric content: 56 kcal per 100 g of finished product.

Add kefir and soda to a small bowl, let the mixture stand for 15-20 minutes, until a chemical reaction begins, and the surface of the kefir begins to bubble
We run the flour through a sieve as many times as necessary to achieve maximum airiness. Two times is usually enough to oxygenate the flour.
The butter should be melted to a liquid state in a convenient way. Put the butter in the microwave for a few minutes and pour it into the liquid with kefir and baking soda. To this mixture, you need to gradually add flour in small portions.

Such a kystyby interferes with a fork and hands. First, we begin to whisk the still pouring mixture with a fork or whisk. When the dough is tough, you can lay it out on a clean, dry surface and continue kneading with your hands.

You should not keep the dough on kefir: after you finish kneading, immediately proceed to the formation and preparation of portions of cakes.

Such a base for the dough will turn out to be even tastier if you use biokefir, since it is more acidic.

Mastering Tatar cuisine is not only informative for a real housewife, but also useful, since new ways of preparing dishes, especially dough for them, add variety to the family's diet.

The dough for kystyby is an example of how to make a hearty delicacy from ordinary ingredients.

Lavash recipes

50 minutes

140 kcal

5/5 (1)

Kystyby with potatoes is a national Tatar dish. These fried tortillas are reminiscent of Mexican tortillas. They are prepared from unleavened dough stuffed with mashed potatoes and fried onions.

The filling is laid out on one edge of the hot cake and covered with the second half, and on top they are coated with butter.
In this article I will tell you how to cook kystyby with potatoes so that the finished dish is very tasty, soft and delicate in taste.

You will also learn how you can diversify the traditional mashed potato filling.

Delicious Tatar flatbreads kystyby with mashed potatoes

Kitchen tools: knife, cutting board, rolling pin, cling film, silicone brush, tablespoon, plate, frying pan, spatula, saucepan.

Ingredients

For the test

For filling

Step by step cooking

Recipe for tender dough for kystyby with potatoes

For Tatar cakes kystyby, unleavened dough is prepared in milk with the addition of butter. You can replace milk with liquid sour cream or kefir, but with milk the dough is more tender.

Did you know? If you cook the dough with potato broth, it will remain soft even the next day.

I will use a mixer to prepare the dough, but you can knead it with your hands without any problems.

Cooking filling for kystyby

While the dough is "resting", let's prepare the filling for our flat cakes. The traditional Tatar dish kystyby is prepared with potatoes, but I would like to offer you several options for the filling.

In the first version, we use only mashed potatoes. In the second - mashed potatoes with fried mushrooms, and in the third - mashed potatoes with fried bacon.

Peel the potatoes, cut into small pieces and boil in salted water until tender.
Peel the onion and cut it into small cubes.
Put butter in a preheated pan and send the onion there.
While stirring, fry the onion until golden brown.
Next, cut the mushrooms into thin slices. I will use champignons, and you can use any mushrooms you like.
To enhance the taste of mushrooms, fry them in a mixture of olive oil and butter. Choose unrefined olive oil.
Put the mushrooms in a preheated pan with olive oil and butter and fry them until golden brown.
Next, finely chop the garlic clove and add it to the lightly fried mushrooms to enhance their flavor.
Fry mushrooms with garlic over low heat until tender.
Cut the bacon into small strips.
Put the finished onion on a plate along with the oil on which it was fried, and fry the bacon in the empty pan.
When the potatoes are boiled, drain the water and knead them in mashed potatoes.
Add butter and milk to the puree and continue kneading until smooth. If you plan to eat tortillas right away, you can add cold milk, but if you are making tortillas that will remain the next day, add hot milk.
Salt the finished puree to taste.
Add dry dill to mashed potatoes and mix until smooth. You can add fresh herbs, it will be very tasty too.