Kystyby with potatoes: quick recipes with photos. Kystyby with mashed potatoes

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 on it. 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 kysty 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 .

Kystyby is a recipe that has been proven not for decades, but for centuries. Hundreds of years ago, Tatars and Bashkirs prepared simple flat cakes that resembled open pies. A filling of cereal was placed in the center of a disk of dough, similar in thickness. Over time, meat and potatoes joined the range of fillers.

Since the dish consists of only a couple of elements, each of them must be flawlessly perfect. It is better to make flatbreads with your own hands, and the dough for kystyby is soft and pliable - knead well and leave to proof so that the gluten threads have time to “relax” and provide a delicate base.

Ingredients:

• flour - 280 g;
• a pinch of salt and sugar;
• water - 145 ml.

Preparation

1. The dough is simple: just mix the dry ingredients together, pour in warm water and work the “bun” with your hands for about 8-10 minutes.
2. Wrap the formed ball in film and leave for half an hour.
3. Portions of the dough are rolled into discs and browned in vegetable oil.

Kystyby - recipe in Tatar

Since ancient times, the Tatars have made kystyby with potatoes: they simply knead the tubers, season them, and they’re done. Modern housewives have decided to slightly complicate the filling recipe to suit the texture of the dish, so they mash the potatoes with butter and milk, like mashed potatoes.

Ingredients:

• flatbreads - 5 pcs.;
• potatoes - 540 g;
• milk - 110 ml;
• butter - 45 g.

Preparation

1. After boiling the peeled and chopped tubers until soft, mash them with warm milk and half the butter.
2. Spread a centimeter layer of puree onto the flatbreads, fold the latter in half and brush with the remaining oil.
3. The Tatar national dish kystyby is almost ready, all that remains is to brown it on both sides.

As part of the modernized recipe, Tatar housewives use kefir, not water, in the dough, because it has long been known how positive the addition of dairy products is to the texture of the dough. In view of this, it is better to knead the dough for kystyby with potatoes yourself. Nowadays it is also possible to diversify the filling into pieces.

Ingredients:

• flour - 320 g;
• kefir - 115 ml;
• egg - 1 pc.;
• potatoes - 390 g;
• a handful of green onions;
• feta cheese - 65 g.

Preparation

1. It is always better to start the kysty recipe with the dough, as it needs to rest. Knead the first three ingredients together well.
2. Boil the potatoes and mash them with a pinch of salt, onion and crumbled cheese.
3. After rolling out the flatbreads, let them set in a dry frying pan, then cover with the mash, fold and leave to brown.
4. Kystyby with potatoes is a quick and uncomplicated recipe, and the dish can be served immediately.

Kystyby is a variable recipe, so you can use almost anything for filling, if you do not strive to follow the original version to the last letter. Meat eaters will definitely prefer this option filled with juicy minced pork and beef.

Ingredients:

• raw flatbreads - 6 pcs;
• minced meat - 570 g;
• a handful of green cilantro;
• onions - 35 g.

Preparation

1. Before preparing kystyby, choosing one of the methods described above, prepare flat cakes.
2. Combine the minced meat with onions, herbs and a pinch of salt.
3. Spread a sixth of the mixture over one of the flatbreads, fold in half and fry over low heat until golden brown.

If homemade base is not important for you, replace it with lavash, this step will significantly speed up the process. For the dish, you need to choose thin but durable sheets, always fresh, so as not to crack during molding. The filling can be any, not too watery, mixture of ingredients: crushed vegetables, cereals, cheeses, meat.

Ingredients:

• Armenian lavash - 2 sheets;
• crushed potatoes - 420 g;
• garlic - 1 clove;
• dill greens - 1 teaspoon;
• butter - 25 g.

Preparation

1. Before preparing kystyby, crush the boiled tubers along with garlic and herbs. Don't forget the spices.
2. Divide the puree between two sheets, fold them, oil them and brown them in a dry frying pan.

It was previously mentioned that the kystyby recipe is the most delicious of homemade kefir cakes. Pliable to work with and tender after frying, this dough holds its shape and filling well, and therefore a dish made from it is easy to pack and take on trips. The filling here will be a potato mixture with a pinch of spices - not a completely authentic option.

Ingredients:

• kefir - 210 ml;
• flour - 345 g;
• soda - 5 g;
• mashed potatoes - 320 g;
• a pinch of nutmeg and thyme.

Preparation

1. Mix the first three ingredients together and set the dough aside. After half an hour, roll out the cakes and let them set in a hot frying pan.
2. Place potatoes on top of half of each tortilla.
3. Continue frying until you achieve the desired shade.

The most authentic is considered to be kystyby with millet porridge; this version of the dish was more convenient to prepare and transport to nomadic peoples. If this option is a little dry, then rest assured that by boiling the cereal in plenty of milk and butter, it will acquire a pleasant, creamy consistency. You can also add pickled cheese to the cereal.

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.

Tatar flatbreads kystyby with potatoes and herbs are easy and simple to prepare. The dough is without yeast, so there are no difficulties with kneading. And with photos, preparing a delicious dish step by step will not be difficult!

Kystyby cakes with potatoes turn out thin, crispy in places, with appetizing golden spots. It is necessary to grease the finished flatbreads with butter to make them richer, softer and more flavorful. It’s not bad with olive or sunflower oil either, but if you don’t flavor the kystyby at all, then they turn out a little dry.

I made the most popular version - kystyby with potatoes and dill. But in the fall or summer, when the mushroom season begins, I add fried porcini mushrooms or chanterelles and boletus to the filling. Ahh... such a scent permeates the whole house!

I can imagine that stewed vegetables, cheese with herbs, tofu, and so on are also suitable for the filling. It is also often prepared with millet, cottage cheese, and rice. But if you are trying it for the first time, I advise you to give preference to mashed potatoes.

This is how they cook it in India - flatbreads stuffed with potatoes. But a delicious version of a homemade dish - in a frying pan.

Kystyby dough - 4 preparation options:

1. Lenten version: dough for kystyby in water. In the photo I captured this recipe step by step. You will need: 300 g flour + 150 ml water + 1-2 tbsp. l. any vegetable oil + 1/2 tsp. salt. More details in the photo. Such cakes are denser than those made with kefir and without a pronounced creamy taste, as will be the case with milk. This is how I always cook!
2. Kystyby dough with kefir. You will need: 300 g flour + 150 ml kefir of any fat content + 1/2 tsp. salt and 1 tsp. Sahara. The dough made with kefir is soft and tender even after frying, less crispy (than with water) and more satisfying.
3. Dough for kystyby with potatoes and milk. You need: about 300 g of first-grade flour + 100 ml of milk of any fat content + 1 tbsp. l. melted butter + 1/2 tsp. salt + pinch of sugar. The dough made with milk is very tender, fatty, and easily torn with your hands after frying. Pronounced creamy taste.
4. Kystyby dough with potatoes and sour cream. Ingredients: 300 g flour + 200 ml sour cream with a fat content of 15-20% + 1 tbsp. l. vegetable oil + 1/2 tsp. salt. As with other cooking options, liquid ingredients should be poured into the flour in small portions, gradually!

You can safely knead lean dough without eggs; as I noticed, such dough is more elastic and soft, and rolls out easily. I cook from first grade wheat flour, water and vegetable oil. I also add a pinch of salt. You can improve the recipe and make the dough from white flour and rye, whole grain. Well, for those who do not eat gluten, the option is rye flour and oatmeal, buckwheat.

Ingredients for water test:

• 300 g flour;
• 150 ml of water or as much as you need;
• 2 tbsp. l. vegetable oil;
• a pinch of salt.

Filling ingredients:

• 700-800 g potatoes;
• 100 ml water or milk for puree;
• a bunch of dill;
• salt, ground black pepper;
• butter.

Dough for kystyby, how to make it tasty:

Sift flour over a table or wide bowl. Add vegetable oil and a pinch of salt. And gradually pour in water (or milk, sour cream, kefir). First, half a portion - stir with a spoon or immediately with your hand. Then knead a little more and knead again. And so on until you get a dense, non-sticky, elastic lump of dough.

If you press on the lump with your finger, the dent gradually levels out. The finger doesn't stick.

You can let the dough rest for half an hour, covered with a towel. I often skip this step; I don’t see the point in waiting 20-30 minutes. I especially can’t stand it when the filling is already ready.

Before frying the flatbreads, roll out the dough into a thin layer. It should not be see-through or torn. But don’t make it tight or thick either.

Roll into circles that are suitable in diameter for your frying pan.

Filling for Tatar flatbreads

Everything is simple here! You can use ready-made puree left over from lunch. After cutting fresh herbs and ground pepper.

Or peel the potatoes, cut into quarters and boil in lightly salted water until tender. The vegetable should be thoroughly boiled.

Mash with a masher almost without water or milk; the puree should be very thick. Salt and pepper to taste. Mix with chopped bunch of dill.

Frying Lenten flatbreads

If the pan allows it, then you don’t have to grease it with anything. Or add a couple of drops of vegetable oil.

Fry over medium heat until golden brown spots appear. I cook in two pans at once to speed up the process.

I place the finished flatbreads on a plate.

I put the filling on one half of the kystyby and close the other half on top. And I grease it with butter. Cover with a towel or lid to keep it warm.

And so with each one.

It is better to serve immediately, hot. But even cooled kystyby with potatoes and herbs does not lose its taste. If desired, you can heat it in a frying pan or in the oven.

Can wheat flour be substituted?

You can make a mixture of rye and wheat or knead with some oatmeal, chickpeas, and buckwheat. Such varieties can be difficult to roll out and the dough may tear. What to do?

1. Add 50% wheat flour.
2. Or ¼ part chickpeas. Chickpea flour contains a special element that helps the dough “hold together.” Essentially, chickpeas do the job of egg or gluten in wheat flour.
3. Or 1/4 part flaxseed.

Bon appetit!

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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