Khychyny is a national dish of the Karachai-Balkarian cuisine. It refers to the number of festive meals. It is a cake with a filling. The filling is used different, most often it is based on cheese, potatoes, meat. The technology of cooking khichinov has a certain specificity. A piece of dough is rolled into a cake of medium size (from the palm), the stuffing is placed in the center, the edges of the cake are raised up, fastened, then the dough is rolled out together with the filling, fried and richly buttered. If the dough is not sufficiently soft and elastic, during the rolling of the cake with the filling it will break, which will affect the aesthetic appearance of the dish and make it difficult to further prepare. Whatever recipe of filler for Balkarian flatbreads you choose, the dough for khichiny must be done diligently, because the result largely depends on its quality.
Cooking Features
The recipe for dough is not difficult. If it is cooked correctly, it will be supple and elastic, it will be good to hold the filling, and it will be easy to roll it out. To obtain the expected result, you only need to know and take into account a few points. At first glance, they may seem insignificant, but in fact they play an important role.
- Flour for hychyns is taken of good quality. It needs to contain a lot of gluten. Otherwise, the finished dough will not be sufficiently elastic, it will break.
- To make the Khychins more tender, the flour must be sieved before use. In the process of sifting, it is enriched with oxygen. At the same time eliminates the risk of ingestion of small litter, insect larvae into the dough.
- Traditional dough for hychyns is made without baking powder, but modern housewives add it, and they make the dough more tender and airy, without losing elasticity.
- The classic Khychyn dough is made from fermented milk products. You can use sour milk, airan, matsoni, kefir. It is desirable that fermented milk products have a high fat content. Sometimes milk is used instead of fermented milk products, but it must also have a fat content of at least 3,2%.
- Khychins are especially beautiful after roasting if you add some mineral water to the dough. There are recipes according to which the dough on Khychyny is made on mineral water, without the addition of milk or dairy products.
- Before the rolling, the finished dough is given “rest” for at least half an hour. During this time, the gluten will swell, and the dough will become more elastic. Haste in this case will not lead to anything good.
The finished dough remains to roll, to fill and roll out already filled. Do it without effort. If you hurry and press the rolling pin hard, even a properly made dough can break through.
In the last stage, Khychynas are fried on both sides in a frying pan, dry or greased with a thin layer of oil, put in a pile, pouring with melted butter. The dish turns out to be high-calorie, but very tasty, as the festive food should be.
Kefir dough on hykyns
Composition:
- wheat flour - 0, 4 kg;
- kefir - 0, 25 l;
- baking powder for dough - 7 g;
- salt - a large shchip.
Method of preparation:
- Mix sifted flour with salt and baking powder.
- Make a well in the center.
- Lightly heat the kefir. It would be even better if you get it out of the fridge in advance so that it gets at least to room temperature.
- Pour kefir into the groove made in the flour slides.
- When collecting flour to the center, knead the dough. The finished dough should be a little softer than for dumplings. If you press on it, it remains a small depression.
- Cover the dough with cling film so that its surface does not get rough. Leave for half an hour.
While the dough is settled, you will have time to make the filling. If you do not have time to make it in half an hour, nothing terrible will happen, the dough will not deteriorate and will be ready for use. The main thing is not to try to make khichins of it before the specified time.
Khychiny on kefir with mineral water
Composition:
- wheat flour - 0, 4 kg;
- kefir - 125 ml;
- mineral water (carbonated) - 125 ml;
- soda - a large pinch;
- salt - a large shchip.
Method of preparation:
- In a slightly heated kefir, add soda, mix. Wait for the reaction to occur.
- Dissolve kefir with mineral water.
- Sift and mix the flour with salt.
- Having made a groove in the flour hill, pour kefir with mineral water into it.
- Knead the dough, divide into several parts, cover with foil and leave for half an hour.
The dough for this recipe is obtained pliable, suitable for cooking khychins with any filling.
A simple recipe for khichina test on airan
Composition:
- airan - 0, 3 l;
- wheat flour - 0, 25-0, 3 kg.
Method of preparation:
- Pour airan into the bowl.
- Gradually pouring sifted flour to it and kneading, knead the dough.
- Leave him to rest for 20-30 minutes.
Do not be confused by the fact that the recipe for this version of the test is surprisingly simple - it is a classic one, and the results are good for it.
Dough recipe for hyacin on mineral water
Composition:
- wheat flour - 0.5 kg;
- mineral water - 0, 25 l;
- vegetable oil - 20 ml;
- salt - a pinch.
Method of preparation:
- Pour oil into mineral water, add salt, mix.
- On the working surface of the table, sift the flour, make a hole in the center, pour mineral water into it.
- Knead the dough, set it aside for 20-30 minutes.
This recipe for khichina dough can be used to cook a lean dish. The filling can be made from potatoes with greens or mushrooms. In this case, it will be necessary to lubricate ready-made khichins not with butter, but with vegetable oil. Another option is to fry cakes not on a dry but on a greased frying pan.
Khychins outwardly resemble pancakes loved by many of our compatriots, but inside they have a delicious filling. The dough for this dish is prepared according to simple recipes, but you should not expect a positive result if it was prepared with violation of technology. Important can be every little thing.
