Kystyby with potatoes

Kystybyi is a popular dish of Tatar cuisine. It is a cake rolled up in half, between the layers of which there is a filling. Most often you can find these unusual pies filled with mashed potatoes. Even a beginning hostess can make kystyby with potatoes at home, if she knows the specialties of cooking this dish.

Cooking Features

Kystyby can be made from different types of dough. The most popular options for milk, kefir or sour cream, as they allow to get a more delicate taste of the dish. Vegetarians can bake dough cakes on water. Sometimes used and choux pastry. The filling can also be different. The recipe of the dish leaves an imprint on the technology of its preparation, but still a few points remain unchanged, no matter what recipe you choose.

Tatar flatbreads are usually not baked, but roasted in a pan, and sometimes not vegetable oil, but butter is sometimes used for frying. Pre-rolled dough spread on the pan and fry the two sides. Roasting time is 1-2 minutes on each side. It is impossible to fry longer, otherwise the cakes will turn out dry and too brittle.
Fried tortillas should be covered with a towel so that they do not cool or dry. After placing inside the filling kystyby generously greased with melted butter.
The taste of Kystyby depends not only on the quality of the dough, but also on the taste of the filling. Mashed potatoes will be tastier if you add cream, butter, and greens to it. Often the potatoes are flavored with fried onions, grated cheese, and meat products.

It is advisable to serve kystyby to the table immediately after cooking, although it cools down and remains pleasant to the taste. Previously, shepherds took such cakes with them for lunch and were satisfied with their snacks.

Kystyby with potatoes from dough for milk

Composition:

wheat flour - 0, 3 kg;
chicken egg - 1 pc .;
milk - 0.5 l;
sugar - 20 g;
salt - 5 g in the dough, in the filling - to taste;
butter - 0, 35-0, 4 kg;
potatoes - 0, 75 kg;
fresh or dried greens, bay leaf - to taste.

Method of preparation:

Melt 100 g of butter in a water bath or very slow fire. Pour half the oil into a bowl. Leave the rest to lubricate the patties.
In a bowl with butter, pour in salt and sugar, mix.
Break the egg into a bowl of butter, whisk everything together.
Heat the milk a little. Pour in a bowl to the other ingredients 0, 2 liters of milk. Beat until a homogeneous mixture.
Sift flour. Put it in portions in a bowl, stirring it carefully each time to prevent the formation of lumps.
Put the kneaded dough in a bowl, cover it with a towel so that it does not dry out, set aside.
Peel the potatoes. If the tubers are large, cut them into several pieces. Put in a pan, cover with water. Add salt and a few sheets of laurel.
Put the pan with the potatoes on the stove, bring the water to a boil over medium heat. Reduce the intensity of the flame and cook for about 25 minutes - the readiness of the potatoes can be checked with a fork.
Remove the laurel leaves, drain the water, add the remaining milk, mash with a special device.
Add chopped butter. Stir to dissolve the oil.
Sprinkle greens, mix well again.
Divide the dough into pieces of approximately 75 g. Roll out into flat cakes.
Fry the tortillas in a heated dry pan on both sides. Fried kystybyi fold on a plate and cover with a towel.
Take one cake each, smear it with butter, spread two spoons of potatoes, level it and fold the cake in half. Grease again and put it on the dish, on which you will serve kystyby to the table.

The cystyby cooking option listed is a classic one. It requires a lot of butter, but the taste of these Tatar pies will not disappoint you. Sometimes they are even served with tea.

Kystyby with potatoes and onions from dough on water

Composition:

mashed potatoes - 0.5 kg;
vegetable oil - 100-150 ml;
flour - 0, 45 kg;
onions - 100 g;
green onions - 50 g;
water - 0, 25 l;
salt - to taste.

Method of preparation:

Pour 2 spoons of oil into a glass of hot water, add a pinch of salt, mix.
Sift flour, pour water into it, knead the dough. Take him away for half an hour.
Peel and chop the onion.
Chop the green onions.
Heat a couple of spoons of vegetable oil in a pan, put onions in it, lightly roast.
Add green onions, mix. Fry for another minute.
Put the onion, along with the oil in which it was fried, into a saucepan with the potatoes, mix well.
Separate quail egg-sized pieces from the dough, roll out, fry on both sides in a hot frying pan, fold into a plate.
Take one tortilla, cover it with butter using a cooking brush. Put on her half a spoonful of filling, cover with the second half. Grease with kystyby oil and put on a plate.

In the same way, fill in the remaining tortillas. Serve this dish better hot.

Kystyby with potatoes and meat

Composition:

flour - 0, 7 kg;
chicken egg - 2 pcs .;
water - 0, 25 l;
sugar - 30 g;
potatoes - 0.5 kg;
meat (lamb or beef) - 0, 3 kg;
onions - 0, 2 kg;
butter - 100 g;
vegetable oil - how much will leave;
salt, spices - to taste.

Method of preparation:

Break eggs into a bowl, add water, sugar and salt, whisk together.
Melt the butter. Pour half of it in a bowl, mix.
Combine with sifted flour, set aside.
Wash the meat, cut it into small cubes.
Peel, finely chop the onion, mix with the meat.
Fry meat with onions in vegetable oil, salted and seasoned to taste.
Boil potatoes, mash, mix with meat.
Make thin cakes from dough, fry them on both sides.
Start the cakes with potatoes and meat, folded them in half.
Brush with remaining butter.

Kystyby with potatoes and meat is often served with sauerkraut and other pickles.

Kystyby with potatoes can be whipped up from thin round pita bread and potato mash left over from dinner, having rolled the cakes in an envelope and fried in oil.

Tatar cuisine is famous for its flour products. This is not only sweet pastries, but also various types of hearty pies that can replace the main course. These foods include kystyby with potatoes. These are tortillas stuffed with mashed potatoes, generously oiled. They are distinguished from ordinary pies by a special form, resembling pasties not fastened along the edge.