How to cook kystyby with potatoes recipe. Tatar kystyby with potatoes (from mashed potatoes)

Kystyby are delicious Tatar flatbreads with mashed potatoes, which will surely remind many of the taste from childhood. Its dough is prepared and kneaded very simply, just like pies without yeast.

The secret of cooking this dish lies in rolling out very thin dough, as well as in frying it in a dry frying pan. Cooking kystyby is very easy if you follow it correctly. step by step technology. As a result, we get a base that does not break and wraps easily.

I was lucky enough to get the recipe for kystyby with potatoes in Tatar style from my friend's chef, who was trained to cook exactly traditional version cakes.

Flatbread kystyby with potatoes

Kitchen appliances and utensils: masher for mashed potatoes, a knife for fine cutting, a rolling pin for dough, a brush for greasing pastries, a three-liter saucepan, 2 kitchen towels.

Ingredients

How to choose ingredients

For a recipe tender dough for kostyby with potatoes, we need to take wheat flour from soft varieties wheat. Also, we must not forget that buying flour in a plastic bag is unacceptable. Indeed, in plastic, she simply cannot breathe, which causes a rotten smell.
At home, to check the quality of flour, it is worth trying it. It should not have a sour, strongly sweet or bitter taste. We choose smaller potatoes without external defects and holes. For mashed potatoes, we need round tubers, with a white shell and white flesh, as they are crumbly, tender and boil very quickly.
We take a larger bulb, without unnecessary damage on the husk, with a weak “onion” aroma. It is also better to take a lighter vegetable, as it is distinguished by its piquant sharpness.

Step by step cooking

To begin with, take 1 kg of potatoes, rinse them thoroughly and peel them. Then cut into cubes and send to three-liter pan filled with 2 liters of water. Put on high heat and bring to a boil. As soon as the water boils, reduce the heat to a minimum and cook for another 20 minutes. After time, add Bay leaf and 0.5 st. l. salt. Cooking for 3 more minutes.
While the potatoes are cooking, cut the onion into cubes and fry it in butter (50 g) until golden brown(approx. 4 min.).
Boil 200 ml of milk. Do not forget to stir constantly, otherwise the milk may escape. Drain the water from the cooked potatoes and mash them with a potato masher.
Adding boiled milk and whisk again.
Fall asleep in fried potatoes onion and mix thoroughly.
Whisk the egg in a deep bowl. Melt 50 g of butter and pour it into a bowl. Also add 130 ml of milk, 1 tbsp. l. sugar and 0.5 tsp. salt. We mix everything well.
Adding 400 g of flour in small portions, knead the dough (until it stops sticking to your hands). When finished, let it stand for 20 minutes.
We make a sausage from the dough and divide it into 16 equal parts. We roll them into balls.
Dip the balls in flour and use a rolling pin to roll them into a cake (sprinkling with flour).
Remove excess flour from the cake and bake in a dry frying pan until golden brown on both sides (approximately 2 minutes).
Using a brush, grease the kystyby with the remaining butter. Cover with a towel.
We stuff the dish. We spread mashed potatoes (2 tablespoons) on half of the tortilla, and carefully cover it with the second.
We perform this operation with the remaining kystyby. It remains only to prepare the dish for serving.

Cooking video

You can learn more about how to make kystyby with potatoes from the video. With its help, going through all the stages of cooking is much easier than doing it yourself. What can we say about some of the subtleties and secrets that are shown in the video of the kystyby recipe with potatoes.

How to decorate and serve a dish

Decorate Tatar dish kystyby with potatoes is best with the help of greens. For this we use lettuce leaves and parsley. You can also use onions, garlic, cherry tomatoes, cilantro and dill.
Despite the fact that we have learned how to cook kystyby with potatoes, then we need to figure out how to serve it. To do this, put the cakes on a large plate and grease them with butter. The dish must be eaten hot, washed down with strong tea.
In the same way we decorate and serve “Moldavian pies” to the table.

Do not forget to add flour to the dough gradually so that it does not turn out to be too tight.
The dough for the dish must be fresh. under no circumstances should it be done in advance.
During the frying of pancakes, after each cake, carefully remove dry flour from the pan with a paper towel.
Raw kystybyya cakes should not be oiled before cooking.
We bake carefully. A high temperature will burn the dish, and a low one will completely dry the dough.
Be sure to wrap the finished cakes in a towel so that they remain soft and do not break when bent.
Mashed potatoes should be done by hand, not with a blender. Otherwise, the filling will turn out rubber.
It is necessary to cook kystyby only hot.

We also fry the classic — cakes on water and flour in a frying pan —.

Other cooking options

During cooking, the first thing we can experiment with is with a tortilla. It can be made not only with milk, but also with water, kefir, or without eggs at all. Here everyone chooses an option based on their preferences. However, the traditional version is prepared with milk.
This dough is also perfect for "cheese cakes".
We change the filling. Having figured out how to make kystyby with potatoes, let's do another stuffing. We can cook this dish one more traditional recipe, along with millet porridge.
Let's also try to fill the cake vegetable stuffing. Any vegetables you can find will work for this. Cut them up and stew them vegetable stew. Optionally you can add hot pepper to spice up the dish.
You can cook sweet kystyby. All we need is to steam a glass of crushed poppy seeds in milk and mix it with crushed walnuts and honey. We spread the sweet mass on hot cakes and serve to the table.

Write to us in the comments if you liked the recipe for kystyby with potatoes. And also share your options for preparing dough and filling the dish.

Tartar cakes kystyby with potatoes and herbs are prepared easily and simply. The dough is without yeast, so there are no difficulties with kneading. And with a photo step by step to cook delicious dish won't be too hard!

Kystyby cakes with potatoes are thin, sometimes crispy, with appetizing ruddy spots. It is supposed to lubricate the finished cakes with butter so that they are satisfying, softer and more fragrant. with olive or sunflower oil also not bad, but if you don’t spice up the kystyby at all, then they turn out to be rather dry.

I made the most popular option - kystyby with potatoes and dill. But in autumn or summer, when it starts mushroom season, I add fried porcini mushrooms or chanterelles, boletus to the filling. Ahh ... such a scent is in the whole house!

Step by step video recipe

I can assume that for the filling are suitable and vegetable stew, cheese with herbs, tofu and so on. Also often cooked with millet, cottage cheese, 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 in India - cakes with potato stuffing Alu Paratha. And here delicious option homemade dish- tortillas with herbs in a frying pan.

Dough for kystyby - 4 cooking options:

Lenten option: dough for kystyby on the water. In the photo step by step I captured exactly this recipe. You will need: 300 g flour + 150 ml water + 1-2 tbsp. l. any vegetable oil + 1/2 tsp. salt. More details on the photo. Such cakes are denser than on kefir and without a pronounced creamy taste as it would be on milk. This is how I cook all the time!
Dough for kystyby on kefir. You will need: 300 g flour + 150 ml kefir of any fat content + 1/2 tsp. salt and 1 tsp. Sahara. The dough on kefir is soft and tender even after roasting, less crunchy (than on water) and more satisfying.
Dough for kystyby with potatoes in milk. You need: about 300 g of flour of the first grade + 100 ml of milk of any fat content + 1 tbsp. l. melted butter + 1/2 tsp. salt + a pinch of sugar. The dough in milk is very tender, greasy, easily torn by hand after frying. Creamy taste is pronounced.
Dough for kystyby with potatoes on sour cream. Ingredients: 300 g flour + 200 ml sour cream 15-20% fat + 1 tbsp. l. vegetable oil + 1/2 tsp. salt. As with other cooking options, liquid ingredients you need to pour into the flour in small portions, gradually!

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

Water test ingredients:

300 g flour;
150 ml of water or how much will take;
2 tbsp. l. vegetable oil;
a pinch of salt.

Filling Ingredients:

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

Dough for kystyby, how to make delicious:

Sift flour over a table or a wide bowl. Adding vegetable oil, a pinch of salt. And gradually pour in water (or milk, sour cream, kefir). First, half a serving - stir with a spoon or immediately with your hand. Then a little more and knead again. And so on until you get a dense, not sticky, elastic lump of dough.

If you press your finger on someone, then the dent gradually levels out. The finger does not stick.

You can put the dough to rest for half an hour, covered with a towel. I often skip this step, I see no reason to wait 20-30 minutes. I especially can not stand it when the filling is already ready.

Before frying the cakes, roll out the dough into a thin layer. It should not be translucent or torn. But don't make it tight or thick either.

Roll out into circles that are suitable for your frying pan.

Stuffing for Tatar cakes

Everything is simple here! You can use ready-made mashed potatoes left over from lunch. Dorezav fresh herbs and ground pepper.

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

Mnem with a crush with almost no water or milk, the puree should be very thick. Salt and pepper to taste. Mix with chopped bunch of dill.

We fry lean cakes

If the pan allows, then you can especially lubricate nothing. Or drip a couple of drops of vegetable oil.

Recipes of the most simple meals from nothing

Learn how to cook a delicious Tatar dish kystyby with potatoes - a recipe with photos and videos will help you create a hearty flatbread from a minimum of ingredients.

40 min

157 kcal

4.94/5 (31)

Kystyby is a traditional dish Tatar and Bashkir cuisine which gained its popularity thanks to easy recipe cooking. The Tatar dish kystyby with potatoes is unleavened bread, which is fried in a pan and then stuffed mashed potatoes or porridge. Thanks to this, such a dish can also be consumed in fasting, although it is difficult to call it dietary.

Did you know? The largest kystyby prepared in Bashkortostan got into the Guinness Book of Records. Its diameter is 2 m 10 cm.

Kystyby is convenient to take with you for a snack and even lunch, it is convenient to carry, warm, and you can also have a tasty and satisfying lunch. Previously, in my family, kystyby was simply called delicious Tatar flatbread with mashed potatoes, but I like to experiment with fillings and add mushrooms, vegetables and meat along with potatoes. Therefore, I will tell you how to cook a classic kystyby with potatoes, and then you can choose the filling options yourself.

Kitchen appliances: spoon, knife, rolling pin, frying pan, saucepan, plate, pusher.

Ingredients

For test:

For filling:

How to choose the right ingredients

To cook kystyby with potatoes in Tatar style, as in the recipe, you need to choose the right products:

Use only the highest quality flour.
Choose medium-fat milk, you can homemade.
The variety of potatoes does not matter, the main thing is that it boils well.

Cooking process

Mix milk with sugar and salt until they are completely dissolved. Break the egg into the milk, then the melted butter and stir until smooth.
Gradually pour out the flour, knead the dough.
Knead it well so that the dough becomes soft and elastic, but not too tight. The dough for kystyby with potatoes should be tender, otherwise the whole recipe does not make sense. Wrap the dough in cling film and leave for 20 minutes.
Peel, wash the potatoes and put to boil in salted water. While it is cooking, finely chop the onion. Fry it until golden brown in butter.
Once the potatoes are cooked, mash them.
Add oil to it and pour in milk.
Mix the finished puree with onions.
Cut the dough into pieces and roll it into thin cakes.
Dry hot pan put the flatbread and fry on both sides until browned (brown dots).
Put the filling on one half of the finished cake, and cover it with the second.
Brush the top with butter and enjoy!

What is kystyby served with?

We have already learned how to make kystyby with potatoes, and now we will figure out what it is served with.

Usually kystyby is served as a main dish. You can also serve salad with it. fresh vegetables or pickles. Kystyby is also served as a second course with meat and fish. It is customary for Tatars to serve kastyby with strong black tea, which, in my opinion, is the best option.

two and a half glasses of flour;

one chicken egg;

one tablespoon of sugar;

half a glass of milk;

one teaspoon of salt.

Required ingredients for the filling:

one kilogram of potatoes;

a third of a glass of milk;

fifty grams of butter;

one large onion;

three to four tablespoons of vegetable oil.

Required serving ingredients:

one hundred grams of melted butter.

Cooking process:

1.Clean the potatoes and wash them. Cut it into medium pieces. Put water in a saucepan, it should boil. Salt her. Pour the prepared potatoes into boiling water, let it cook until fully cooked.

2. In the meantime, let's do the test. Melt butter until liquid. Warm up some milk and add sugar to it. Stir the mixture until the sugar is completely dissolved. Pour in liquid oil in milk, add the egg and salt there. Mix everything until a homogeneous liquid.

3. Add flour in small portions to the liquid and knead the dough. In its structure, it should be elastic and rather soft.

4. Put in a bag or wrap the dough rolled into a ball in cling film. So leave it for fifteen to twenty minutes.

5. In the meantime, the potatoes are ready. Drain all water from it and pour warm milk drop a piece of butter. Mash the potatoes into a soft puree. At this stage (optional) you can add onion to the puree. To do this, it must be cleaned, cut into small cubes and fried in vegetable oil until golden brown.

6. Everything is ready for toasting the cakes. Put the pan on the fire, it should warm up well. Divide big piece dough into five to seven pieces and roll each into thin flatbread, making several punctures on it with a fork. Put the blanks on a dry, heated frying pan (do not add oil) and fry the cakes on both sides until a light blush.

7. Ready and warm cakes should be smeared on both sides with butter and put in a pile, and then covered with a lid. When you fry all the blanks, they need to be filled with stuffing. Spread potatoes with onions on one half of the tortilla, covering the filling with the other half. So fill all the blanks.

8. Kystyby is ready! To serve, prepare melted butter. They can immediately pour the cakes, or simply put on the table, dipping into it Tatar flatbread. Bon appetit!

Tartar cakes kystyby with potatoes and herbs are prepared easily and simply. The dough is without yeast, so there are no difficulties with kneading. And with a photo, step by step cooking a delicious dish will not be difficult!

Kystyby cakes with potatoes are thin, sometimes crispy, with appetizing ruddy spots. It is supposed to lubricate the finished cakes with butter so that they are satisfying, softer and more fragrant. With olive or sunflower oil, it’s also not bad, but if you don’t season it with kystyby at all, then they turn out to be dryish.

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

I can assume that stewed vegetables, cheese with herbs, tofu and so on are also suitable for the filling. Also often cooked with millet, cottage cheese, 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 in India - tortillas with potato filling. And here is a delicious version of a homemade dish - in a pan.

Dough for kystyby - 4 cooking options:

Lenten option: dough for kystyby on the water. In the photo step by step I captured exactly this recipe. You will need: 300 g flour + 150 ml water + 1-2 tbsp. l. any vegetable oil + 1/2 tsp. salt. More details on the photo. Such cakes are denser than on kefir and without a pronounced creamy taste, as it will be on milk. This is how I cook all the time!
Dough for kystyby on kefir. You will need: 300 g flour + 150 ml kefir of any fat content + 1/2 tsp. salt and 1 tsp. Sahara. The dough on kefir is soft and tender even after roasting, less crunchy (than on water) and more satisfying.
Dough for kystyby with potatoes in milk. You need: about 300 g of flour of the first grade + 100 ml of milk of any fat content + 1 tbsp. l. melted butter + 1/2 tsp. salt + a pinch of sugar. The dough in milk is very tender, greasy, easily torn by hand after frying. Creamy taste is pronounced.
Dough for kystyby with potatoes on sour cream. Ingredients: 300 g flour + 200 ml sour cream 15-20% fat + 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 a dough is more elastic and soft, it rolls out easily. I cook with wheat flour of the first grade, water and vegetable oil. I also add a pinch of salt. You can improve the recipe and make dough from white flour and rye, whole grains. Well, for those who do not eat gluten, the option is rye flour and oatmeal, buckwheat.

Water test ingredients:

300 g flour;
150 ml of water or how much will take;
2 tbsp. l. vegetable oil;
a pinch of salt.

Filling Ingredients:

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

Dough for kystyby, how to make delicious:

Sift flour over a table or a wide bowl. Add vegetable oil, a pinch of salt. And gradually pour in water (or milk, sour cream, kefir). First, half a serving - stir with a spoon or immediately with your hand. Then a little more and knead again. And so on until you get a dense, not sticky, elastic lump of dough.

If you press your finger on someone, then the dent gradually levels out. The finger does not stick.

You can put the dough to rest for half an hour, covered with a towel. I often skip this step, I see no reason to wait 20-30 minutes. I especially can not stand it when the filling is already ready.

Before frying the cakes, roll out the dough into a thin layer. It should not be translucent or torn. But don't make it tight or thick either.

Roll out into circles that are suitable for your frying pan.

Stuffing for Tatar cakes

Everything is simple here! You can use ready-made mashed potatoes left over from lunch. Dorezav fresh herbs and ground pepper.

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

Mnem with a crush with almost no water or milk, the puree should be very thick. Salt and pepper to taste. Mix with chopped bunch of dill.

We fry lean cakes

If the pan allows, then you can especially lubricate nothing. Or drip a couple of drops of vegetable oil.

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

I put the finished cakes on a plate.

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

And so with each.

Best served immediately, hot. But even cooled kystyby with potatoes and herbs do not lose their taste. If desired, you can heat it in a pan or in the oven.

Can wheat flour be substituted?

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

Add 50% wheat flour.
Or ¼ of chickpeas. Chickpea flour contains a special element, thanks to which the dough is "fastened". Essentially, chickpeas do the job of egg or wheat flour gluten.
Or 1/4 linen.

Bon appetit!