Kystyby with potatoes. Recipe for kystyby from my beloved mother-in-law

Traditional Tatar cuisine is distinguished by a variety of flour products. For example, kystyby - thin pies with potatoes or other fillings (meat, millet), folded into envelopes and generously greased with butter. You may see advertisements for home delivery, but the quality will be better if you bake it at home.

How to cook kystyby with potatoes

It is considered inexpensive and simple to prepare kystyby with potatoes - national thin flatbreads filled with mashed potatoes. This word comes from the Tatar “kystyrga” or “kystybai”, which means to put the filling inside. Since ancient times, Tatar shepherds took these thin flatbreads with them in order to be full 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 them into a puree. After forming thin flatbreads, they are filled with minced meat with the addition of meat, onions or cheese, herbs and spices. All that remains is to fry them in a dry frying pan and serve with plenty of oil.

Dough

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

After this, just cover it with a towel and set it aside for half an hour so that the dough can rest and rise a little. All that remains is to roll it out thinly, and after frying in a frying pan, fill the resulting layers with potatoes, millet or meat - there are many options for stuffing. Vegetarians will love that the dough can be kneaded without eggs - as a meatless option for special holidays.

Kystyby with potatoes - recipe with photos step by step

Beginners in the world of culinary art will definitely need a recipe for Tatar potato pies, which will help them make a national delicacy. It is best to use a recipe with a photo, which clearly and step-by-step explains how and what to mix with what. Depending on the products used, kystyby is made with kefir, milk or water, from lavash or ready-made dough.

On kefir

• Number of servings: 6 persons.
• Calorie content of the dish: 130 kcal.
• Purpose: for lunch.
• Cuisine: Tatar.

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

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:

1. Salt the kefir, add soda, add sifted flour. Knead the mixture thoroughly with your hands until you obtain a stiff consistency that does not stick to your hands, cover with a towel. Set aside for 20 minutes.
2. Boil the potatoes in salted water, crush them, pour hot milk and melted butter.
3. Divide the dough into parts, roll into circles, fry in a frying pan on each side for about a minute to get a golden brown crust.
4. Place the flatbreads on top of each other and cover with a cloth to prevent them from drying out. Place two spoons of filling on each, fold and grease with butter.

Tatar pies with potatoes and meat

• Cooking time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 154 kcal.
• Purpose: for dinner.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

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

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:

1. Beat eggs into water, add salt, sweeten and season with oil. Add sifted flour, knead into a thick mass, let it brew, and form into flat cakes.
2. Fry each flatbread in a hot dry frying pan until medium-rare.
3. Peel the potatoes, boil them, crush them. Cut the meat into cubes, fry along with the chopped onion, combine the mixtures.
4. Place the filling on one half of the flatbread, cover with the other, and brush with melted butter.
5. Serve with salted mushrooms and sauerkraut.

With onion

• Cooking time: 1.5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 125 kcal.
• Purpose: for lunch.
• Cuisine: Tatar.
• Difficulty 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 as soon as possible. The flatbreads are best served hot so that they retain all the benefits and richness of taste. 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:

1. Chop the onion, chop the green onions, fry both types in oil until golden.
2. Combine onion mixture with puree.
3. Sift the flour, add salt, add oil, boiling water, mix thoroughly. Let the dough rest under cling film for 25 minutes.
4. 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.
5. Spread the filling on one side and cover the other.

With milk

• Cooking time: 1.5 hours.
• Number of servings: 2 persons.
• Calorie content of the dish: 135 kcal.
• Purpose: for dinner.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

The dough for kystyby with potatoes made with milk is creamier and more tender. Another name for this dish is kuzikmyak, similar to Bashkir filled pies. The fried unleavened flatbread is prepared independently and turns out soft and elastic. To make it, it is not necessary to use fresh puree; 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:

1. Cut the potatoes into large pieces, boil in salted water, mash into a puree. Pour in hot milk and a little melted butter.
2. Cut the onion into cubes, fry over low heat until transparently soft, combine with puree.
3. Heat the milk, pour in the melted butter, sweeten, add salt, and add the egg. Sift the flour separately, gradually pour in the milk-egg mixture, knead the dough, cover with a towel for half an hour.
4. Form a sausage, cut into pieces, roll into flat cakes, fry each for a minute on both sides.
5. Place puree on half of the circle and cover with the other half.
6. Grease when serving.

On the water

• Cooking time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 121 kcal.
• Purpose: for lunch.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

Cooking kystyby in water is even easier, because it produces elastic dough that lends itself well to rolling out and forming into circles—future pies. The unleavened nature of the dough mass makes it possible not only to fill future envelopes with mashed potatoes, but also to experiment with minced meat - using 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:

1. Combine water, sugar, salt, egg, half the butter, sift the flour. Leave to proof for 15 minutes, cut into pieces. Roll each into a thin flat cake.
2. Fry the slices in a dry frying pan until golden brown.
3. Mix mashed potatoes with fried onions and melted butter and stuff into flatbreads.
4. To prevent them from breaking before serving, cover with a towel, serve and fill hot. Can be reheated in the microwave.

No eggs

• Cooking time: 1.5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 111 kcal.
• Purpose: for dinner.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

Kystyby without eggs will appeal to vegetarians and fasting people, as well as those who want to lose weight, but cannot ignore delicious pastries. The resulting unleavened pies with a rich, aromatic filling are best eaten hot, washed down with milk or tea. It’s good to serve them with the main course or even replace dinner completely to quickly fill up.

Ingredients:

• flour – 300 g;
• water – ¾ cup;
• salt – 5 g;
• sugar – 10 g;
• vegetable oil – 20 ml;
• potatoes – 850 g;
• margarine – 130 g;
• water – ¾ cup.

Cooking method:

1. Combine water, salt, sugar, butter, add flour to knead a dense dough. Wrap in bag for 20 minutes.
2. Boil the potatoes, mash, add salt and add boiling water.
3. Roll out the dough into thin circles, fry in a frying pan without oil, first pierce the surface of the flatbreads with a fork, and fill with hot mashed potatoes.
4. Remove excess puree, stack on top of each other, oiling.
5. Serve kystyby, cut in half. For added flavor, you can fry already filled pies.

Simple recipe

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 126 kcal.
• Purpose: for lunch.
• Cuisine: Tatar.
• Difficulty of preparation: medium.

The following instructions with a step-by-step description of the process will teach you how to prepare Tatar flatbreads with potatoes. Even novice cooks can handle this recipe, because it will 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 the finished flatbread with herbs and garlic.

Ingredients:

• butter – 15 g + 50 g for 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:

1. Mix half the milk, sugar, egg, salt. Pour in melted butter, sift in flour. Knead and set aside for 20 minutes.
2. Cut the potatoes into cubes, pour salted boiling water over them, and cook for 15 minutes. Drain the water, mash, combine with chopped onion fried in butter. Pour in hot milk, stir to avoid the formation of lumps.
3. Roll out the dough, cut out the cakes with a saucer, fry in oil for two minutes on each side.
4. Fill with puree, cover with an envelope, and grease.

From lavash

• Cooking time: half an hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 137 kcal.
• Purpose: for dinner.
• Cuisine: Tatar.
• Difficulty 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 saved significantly due to the absence of kneading the dough. If you take round lavash, you will get cheburek pies, and if you take large rectangular sheets, you will get filled pancakes. The latter will have to be cut into several parts to make it easier to do.

Ingredients:

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

Cooking method:

1. Boil the potatoes until soft, drain almost all the water, mash, add half the butter and warm milk.
2. Melt the remaining butter, grease the pita bread, and add the filling. Fold into a cheburek shape.

How to make kystyby with potatoes - secrets of cooking the dish

Preparing Tatar flatbreads will be even easier if you know some features. They are shared by connoisseurs of this cuisine:

• The tastiest flatbreads are stuffed with new potatoes;
• Cooking potatoes follows the rules: after boiling, the fire under the container is reduced to a minimum in order to preserve the consistency and taste;
• It’s delicious to combine potatoes with fried onions, green onions, and grated cheese;
• To prevent the kystyby from breaking, you need to keep it in the frying pan for no longer than two minutes and cover it with a towel;
• Lazy kystyby is made from lavash or raw dough with filling, which is fried directly in a frying pan; it tastes like a fried pie.

Video

Kystyby with potatoes, the recipe with a photo of which is given below, is the most popular dish of Bashkir and Tatar cuisine. This is an unleavened flatbread stuffed with vegetables or porridge. This food is prepared very quickly and easily. Thanks to its straightforward recipe and simple set of ingredients, this dish will be the best option for a family breakfast.

A classic way to prepare kystybya with potatoes

This is a dish that is in particular demand among the local population. The flatbreads are very filling and nutritious. They are convenient to take with you as a snack, and can also be prepared as a main course when guests arrive.

To prepare kystyby with potatoes you will need:

• 1.5 cups wheat flour;
• 0.5 cups cow's milk (for dough);
• a tablespoon of soft butter;
• one ;
• sugar and a little salt;
• kilogram of potatoes;
• 3-4 medium onions;
• 200 grams of butter;
• half a glass of fresh milk (for filling).

In order for kystyby with potatoes according to this recipe to be tasty, milk must be of medium fat content.

Dough for kystyby

Preparing the dish should begin by kneading the dough. In a deep bowl, combine milk, sugar, salt and one egg. Mix all ingredients well. Once you have a homogeneous consistency, you can gradually add flour. Make a dough from the mixture. It should be well kneaded, but not tight. Wrap it in cling film and leave for 20 minutes at room temperature.

The correct dough is one that stretches well and does not tear.

Filling

The next step is to prepare the filling. Wash and peel the potatoes. Then put the tubers in a saucepan with water and put on fire. Boil the potatoes until fully cooked.

Peel the onion and finely chop. Place a little butter and chopped vegetables on a heated frying pan. Fry over low heat until golden brown.

As soon as the tubers become soft, the pan can be removed from the stove. Drain the water and puree the vegetables. In order to give the filling a delicate taste and the desired consistency, you need to add milk. Add fried onions to the resulting puree and mix everything thoroughly again.

After the dough has rested for 20 minutes, you can begin preparing it. Make small balls from a large lump and roll each one out using a rolling pin. The thickness of each circle should be no more than 0.5 cm.

To prepare the flatbreads, you need to use a thick frying pan. The preparations should be fried on a dry surface. Keep the dough until crispy spots appear. The tortillas should be turned over during cooking.

The filling should only be wrapped in warm pieces. They will easily and quickly take the desired shape and will not break. Place a small amount of potatoes on one side, and wrap the second part of the workpiece up. Ideally, you should get a kind of envelope. There is no need to pinch the edges. Each kystyby should be generously greased with butter on top.

You can start tasting right away. This food is usually served as a main course. It goes well with various vegetable salads and pickles. Kystyby also complements meat or fish well. The Tatars serve this dish exclusively with black tea.

Recipe for kystybya with lavash

This is the fastest and most interesting way to prepare a traditional Tatar dish. In this case, there is no need to prepare the dough, since it will be replaced with classic pita bread, which can be bought at any grocery store. If you follow the sequence of actions, then kystyby with potatoes, which is indicated in the photo, will turn out tasty and interesting.

Ingredients for cooking:

• half a kilogram of potatoes (a variety that boils well);
• one pita bread;
• ground pepper to your taste;
• a teaspoon of fine salt;
• dessert spoon of butter;
• one clove of garlic;
• spoon of chopped greens.

Preparing potato filling

Peel the potato tubers and boil in salted water. After they become soft, the liquid will need to be drained and the vegetables pureed using a masher.

Peel the garlic and chop finely. You can also use a press for this. Combine the resulting pulp with herbs.

Add a mixture of herbs and garlic to the mashed potatoes. Also add a little butter and add some salt. Mix everything well.

Forming a kystyby

Lavash should only be purchased fresh. The sheets should not break during the folding process. Cut each of them into pieces of the desired size. Place puree on one side and cover the other. Grease the resulting envelope with oil, as in the first recipe.

A dish like kystyby will be an excellent replacement for fast food. So if your kids love hamburgers, cheeseburgers, or other similar foods, make them one of these recipes. They will definitely love this dish.

Kystyby- my husband's favorite dish. After balish, of course. Kystyby reminds him of the taste and smell from childhood, when his mother prepared 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 ancient national dish, you do not need any overseas products; a housewife with an average income can prepare kystyby. The main thing is that the potatoes for kystyby are not frozen, and that your hands are skillful, since preparing kystyby requires a certain dexterity and dexterity, but if desired, anyone can learn how to cook kystyby.

How to cook kystyby

Is it possible to prepare dough for kystyby with kefir?

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

For the kystyby test you will need:

1. Unsalted butter - 50 g.
2. Milk 3.2% - 100 ml.
3. Premium wheat flour - 2 cups.
4. Chicken egg of the highest category - 1 pc.
5. Fine salt - 1 tsp. (no slide).
6. Granulated sugar - 1 tsp.

For the filling of 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 tender, drain all the water, crush the potatoes, add milk, butter and, if necessary, salt taste. There should be no lumps in the puree.

Dough for kystyby

Knead soft elastic dough for 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 , only even thinner, about 2 mm thick. and a size equal to the diameter of the frying pan. The dough resembles kysty . It should also not tear, there should be no areas of thickening or folds. Lightly fry each resulting flatbread in a frying pan without oil on both sides, and immediately place it under a damp towel.

Place a layer of about 1 cm of mashed potatoes on one side of the flatbread, fold it in half, brush with melted butter, and fry on both sides in a frying pan until golden brown. It looks like a kystyby with potatoes, its taste cannot be compared with anything, except perhaps with unleavened potato shangs, but kystyby is much more tender.

Delicious kystyby: basic cooking secrets

1. Flour should be added to the dough gradually so as not to make the dough too tight.
2. There is no need to try to make the dough for kystyby in advance and put it in the refrigerator. The dough for kystyby should only be fresh.
3. When frying the dough, after each pancake, it is advisable to remove the burnt flour from the pan with a dry napkin.
4. There is no need to fry kystyby in oil, but rather coat it with oil before frying.
5. If, when preparing kystyby, the fire temperature is too high, the cakes will burn, if too low, they will dry out.
6. Flatbreads for kystyby should not be thick and should not flake, as can be seen in many photographs on the Internet.
7. Flatbreads for kystyby must be wrapped in a towel so that they are soft and do not break when bent. Kystyby should not crunch on the teeth.
8. There shouldn’t be a lot of potatoes in kystyby.
9. Mashed potatoes for kystyby must be made with a masher, and not in a blender, otherwise it will be rubbery.
10. You need to make kystyby while the flatbreads are hot.

Cooking time for kystyby is about an hour.

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

Today I want to bring to your attention the recipe “Kystyby”. What it is. This is a Tatar national dish, prepared from the simplest and most affordable products.
What it is - in simple terms, these are flatbreads with mashed potatoes. As far as I remember, they are always made with mashed potatoes.
And this is one of my earliest recipes, which I learned to make when I was 12-13 years old. Since my homeland is Tatarstan (where I lived in childhood and youth), I learned to cook this dish there, at school, in home economics classes.
Here are our products for the test.

A glass contains half milk and water. To be honest, I generally prefer dough made with water, otherwise it turns out very rich with milk. But let's take half - the glass is full.
And below in the photo are the ingredients for the filling.

Cooking time: PT01H40M 1 h 40 min.

Lavash recipes

kystyby with potatoes recipe with photo

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 flatbread and covered with the other half, and the top is 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 preparation

Recipe for tender kystyby dough with potatoes

For Tatar flatbreads 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 turns out more tender.

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

I will use a mixer to make the dough, but you can knead it by hand without any problems.

Preparing the filling for kystyby

While the dough is “resting”, we will prepare the filling for our flatbreads. The traditional Tatar dish kystyby is prepared with potatoes, but I would like to offer you several filling options.

In the first version we use only mashed potatoes. The second one has mashed potatoes with fried mushrooms, and the third one has mashed potatoes with fried bacon.

1. Peel the potatoes, cut into small pieces and boil in salted water until tender.
   
   
2. Peel the onion and cut into small cubes.
   
   
3. Place butter in a heated frying pan and add onions.
   
   
4. Stirring, fry the onion until golden.
5. Next, cut the mushrooms into thin slices. I will use champignons, and you take any mushrooms to your taste.
   
   
6. To enhance the taste of mushrooms, fry them in a mixture of olive and butter. Choose unrefined olive oil.
7. Place the mushrooms in a heated frying pan with olive oil and butter and fry them until golden brown.
   
   
8. Next, finely chop a clove of garlic and add it to the lightly fried mushrooms to highlight their taste.
   
   
9. Fry the mushrooms along with the garlic over low heat until tender.
10. Cut the bacon into small strips.
    
    
11. We transfer the finished onion to a plate along with the oil in which it was fried, and fry the bacon in the vacated frying pan.
12. When the potatoes are cooked, drain the water and mash them into a puree.
    
    
13. Add butter and milk to the puree and continue kneading until smooth. If you plan to eat the scones right away, you can add cold milk, but if you are making scones that will be left for the next day, add hot milk.
    
    
14. Salt the finished puree to taste.
15. Add dry dill to the mashed potatoes and stir until smooth. You can add fresh herbs, it will also turn out very tasty.

How to make kystyby with potatoes

Important! We fill the flatbreads hot so that they do not break when folded.

Using this recipe, you can prepare Tatar-style kystyby not only with potatoes, but also with millet porridge. Experiment and you may find another filling option that you like better.

Serve these delicious flatbreads hot. They go perfectly with any first course or tea.

Video recipe

I suggest watching a video in which you will see in more detail how to prepare kystyby with potatoes according to this recipe.

Kystyby. Tatar cuisine

You will need:

Dough:
Premium wheat flour – 300-400g
Milk – 130ml
Butter 50g
Chicken egg – 1 pc.
Sugar 1 tsp.
Salt 0.5 tsp.

The video contains video inserts from the following episodes:

Creamy champignon soup - https://www.youtube.com/watch?v=3cMCpmZEj4E&list=PLV5WF2_SpMvb_KBSOWtq2Us1afv2qQLGt&index=3

Azu in Tatar. But not just the basics - but the magnificent basics! https://www.youtube.com/watch?v=b_1nZF3ZP-w&list=PLV5WF2_SpMvZ9QqQ9mAxERXP1gfismmAt&index=25

Custard profiteroles (dough for profiteroles, eclairs) and custard https://www.youtube.com/watch?v=gjfMNPRg3sM&list=PLV5WF2_SpMvYzjyMXTrDy_Cx672lTAj1d&index=22

Real Tiramisu It's very simple and very tasty https://www.youtube.com/watch?v=RZjGZm8aCF8&list=PLV5WF2_SpMvYzjyMXTrDy_Cx672lTAj1d&index=25

Beef ribs in wine sauce https://www.youtube.com/watch?v=hc9t8fFZT-c&index=45&list=PLV5WF2_SpMvZ9QqQ9mAxERXP1gfismmAt

Video catalog - https://www.youtube.com/watch?v=QcT9xUb4WkM&list=PLV5WF2_SpMvZ-YyF3jHJFp4xGSKq20maq&index=1

Be sure to go to the channel’s playlists - there you will find Caesar salad sauce and Caesar salad itself, there you can choose a recipe for something delicious for dinner, in the “Salads” playlist there are (who would have thought) delicious salads, in the “Soups and broths" you will find the most excellent Ukrainian borscht recipe, absolutely amazing creamy champignon soup, in the Pasta playlist there are very simple recipes - carbonara pasta, marinara pasta, pasta with mushroom and creamy sauces, and excellent Italian lasagna with bechamel and bolognese. Dig through the piles of these videos - you'll love it!
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