Bashkir cakes with potatoes. Tatar cakes “kystyby with potatoes”: recipe with photo

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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 made from unleavened dough stuffed with mashed potatoes and fried onions.

The filling is laid out on one edge of the hot cake and covered with the second half, and they are coated with butter on top.
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 flatbread 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 cooking

Recipe for tender dough for kystyby with potatoes

For Tatar cakes 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 is more tender.

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

To prepare the dough, I will use a mixer, but you can knead it with your hands without any problems.

Preparation of filling for kystyby

While the dough is resting, prepare the filling for our cakes. The traditional Tatar dish kystyby is cooked with potatoes, but I would like to offer you several filling options.

In the first option, we use only mashed potatoes. In the second, mashed potatoes with fried mushrooms, and in the third, mashed potatoes with fried bacon.

Peel the potatoes, cut into small pieces and boil in salted water until tender.
Peel the onion and cut into small cubes.
Put the butter in a heated frying pan and send the onion there.
Stirring, fry the onion until golden.
Next, cut the mushrooms into thin slices. I will use champignons, and you take any mushrooms to your taste.
To enhance the taste of mushrooms, fry them in a mixture of olive oil and butter. Choose unrefined olive oil.
Put the mushrooms in a preheated pan with olive oil and butter and fry them until golden brown.
Next, finely chop a clove of garlic and add it to lightly fried mushrooms to emphasize their taste.
Fry the mushrooms with garlic over low heat until tender.
Cut the bacon into small strips.
We transfer the finished onion to a plate along with the oil in which it was fried, and fry the bacon in the freed pan.
When the potatoes are cooked, drain the water and mash them into a puree.
Add butter and milk to the puree and continue to knead until smooth. If you plan to eat the tortillas right away, you can add cold milk, but if you are making tortillas that will remain the next day, add hot milk.
Season the puree with salt to taste.
Add dry dill to mashed potatoes and mix until smooth. You can add fresh herbs, it will also be very tasty.

How to make kystyby with potatoes

Important! We start the cakes hot so that they do not break when bent.

According to this recipe, you can cook Tatar-style kystyby not only with potatoes, but also with millet porridge. Experiment and you may find a different topping that you like better.

Serve these delicious pancakes hot. They go great with any first course or tea.

video recipe

I suggest watching a video in which you will see in more detail how to cook 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 uses video inserts from the following releases:

Champignon Cream Soup — https://www.youtube.com/watch?v=3cMCpmZEj4E&list=PLV5WF2_SpMvb_KBSOWtq2Us1afv2qQLGt&index=3

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

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

Tiramisu Real This is 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 check out the channel's playlists - there you will find Caesar salad dressing and Caesar salad itself, there you can pick up a recipe for something delicious for dinner, the Salads playlist has (who would have thought) delicious salads, the Soups and broths” you will find the most magnificent Ukrainian borscht recipe, absolutely amazing mushroom cream soup, the Pasta playlist contains both very simple recipes - carbonara pasta, marinara pasta, pasta with mushroom and cream sauces, and magnificent Italian lasagna with bechamel and bolognese. Dig through the piles of these videos - you'll love it!
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Creative Commons License
The work "Kystyby. Tatar Cuisine by Dmitry Fresco is published under the Attribution-NonCommercial-NoDerivs 3.0 Unported license.
Based on https://youtu.be/uNy-N27p6_0

Permissions beyond the scope of this license may be available at fresco.espan @ gmail dot com.

Used in the work:
music fragment from the site http://audionautix.com/ distributed by the author Jason Shaw under the Creative Commons Attribution 3.0 Unported License. (http://www.audionautix.com/Saved/CCrelease.jpg),

Music from the YouTube Music Library

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Kystyby with potatoes is one of the simplest and most delicious dishes of Tatar cuisine. It is a flat cake folded in half with a potato filling inside. Flat cakes are baked in a dry frying pan, and the finished kystybai must be poured with melted butter. This pastry is much easier to prepare than regular pies. As a filling, you can use both porridge and vegetable mixes, but still, kystybai with Tatar potatoes is considered a classic option. The recipe with a photo was taken step by step for all lovers of national cuisine who like to reproduce old recipes step by step. You can immediately look at the pictures to make sure that preparing the dish is quite simple. The dough has several preparation options. The most popular recipe is dough with milk or water. It is about him that I will tell in detail, and at the end, for lovers of culinary variations, I will tell you how the dough is prepared on the water.

Milk Dough Ingredients:

milk - 0.5 cups (fat content does not matter),
butter - 50 grams,
sugar - 1 tablespoon,
salt - 1 teaspoon without a slide,
egg - 1 piece (medium),
flour - 2.5 cups.

potatoes - 1 kilogram,
onion (optional) - 1 large,
butter - 50 grams,
milk - 1/3 cup
oil rast. - 3-4 tablespoons.

How to cook kystyby with potatoes

Let's start with potatoes. We wash it, clean it and cut it into approximately equal parts. Put the potatoes in boiling salted water and leave to boil until tender.

During cooking, it is quite possible to have time to knead the dough for kystyby.

Melt the butter, dissolve the sugar in a little warm milk. We mix sweet milk with butter, drive an egg into the mixture, add salt and stir everything until smooth.

Kneaded - and immediately hide in a bag to lie down for 15-20 minutes. That's it, we don't need any more flour for this test. It is convenient to work with it, it does not stick to hands or a rolling pin at all.

We return to the filling. Drain the whole yushka from the finished potato. Add warm milk to it (you can quickly burn it in the microwave) and butter.

Intensively knead the filling until the lumps completely disappear. In principle, the filling is already ready, but if desired, you can add crushed and fried on rast to it. onion oil. I have such a desire - I add. So that the filling does not cool down while the cakes are baked, cover it with something.

We take the dough out of the bag, divide it into 5-7 small lumps, roll each into a thin round cake and prick with a fork. Quickly, so as not to overdry, fry the cakes in a completely dry, well-heated pan. Don't add a drop of oil! Take it off as soon as it's lightly browned.

We stack the finished cakes in a pile and be sure to cover with a lid or plate so that they become softer and do not dry out. Important! After frying, milk cakes are greased immediately on both sides with butter, and only after that we cover. It is not necessary to lubricate unleavened cakes - they will already become soft.

When all the cakes are ready, fill them with stuffing. For this, 1-2 tbsp. l. Spread mashed potatoes on one half of the cake, cover with the free half of the mashed potatoes.

There are two ways to serve kystyby: pour over warm butter or serve butter separately in a bowl so that you can dip it in.

And the last note. For my taste, kystyby on unleavened dough is tastier, but only if it is served immediately, as it was cooked, while the cakes and the filling are still warm. The cooled dough becomes rubbery. You can also cook kystyby for future use, but then you should definitely choose the option of dough with milk: when it lies down and cools down, it becomes much softer and more tender than freshly baked.

The cakes are so tender, the dough just melts in your mouth, and the hearty mashed potato filling completes the picture. I ate one - half a frying pan - and had dinner! By this, kystyby reminded me a little of pies with potatoes - also huge, larger than a palm, thin, and just as budgetary and satisfying. Let's try it soon! 🙂

There are recipes for dough for kyztyby on milk, water and kefir, with vegetable or butter. I chose the option with milk and butter - and indeed, as it is written in the source, on the Happy Lady website, this dough recipe turned out to be very tender and tasty.

Ingredients:

For 7 large flatbreads, 21 cm frying pan:
For the test -

1 large egg;
100 ml of milk;
50 g butter;
1 teaspoon of salt;
1 teaspoon of sugar;
2 cups flour (no top, plus 3-4 tablespoons more for dusting)

For filling:

5-6 medium potatoes;
A piece of butter;
Salt to taste;
Black pepper to taste (there was no pepper in the original, but I tried pepper for taste).

For lubrication:

30 g butter.

How to cook:

First, let's prepare the filling, since it is advisable to work with the dough immediately, as soon as you knead it, and not leave it for later. Peel the potatoes, cut into quarters and boil until soft.

After salting a couple of minutes before readiness, turn it off, pour the broth into a saucepan or bowl, and crush the potatoes with the addition of butter. We try to get a fluffy mashed potato without lumps.

Gradually add the broth to the potatoes, whisking each time with a crush. Puree should turn out not dry and not liquid - pleasant, lush, moderately thick consistency.

Let's prepare the dough. Whisk the egg with milk, salt and sugar.

By adding softened butter.

And we will begin to gradually add flour, mixing thoroughly and looking at the consistency of the dough.

It turns out very soft and tender, similar to dough for vak-balish, Tatar pies with meat and potatoes. You do not need to pour a lot of flour, it is enough when the dough almost stops sticking to your hands.

We divide the dough into 7 parts.

There is dough and toppings. Melt a piece of butter in a bowl.

Prepare a frying pan, spatula, rolling pin, silicone brush and a clean, damp towel.

Now we act quickly, but diligently.

On a fire above average, it’s good, as for pancakes, we heat the pan. In the meantime, having slightly crushed the table with flour, roll out 1 lump of dough into a round cake, with a diameter like the bottom of a frying pan, 2 mm thick.

We will try to roll out evenly, beautifully, so that we get a circle with even edges, and so that there are no wrinkles and bumps on the cake - it is thicker there, thinner there. Carefully transfer the tortilla to a heated dry frying pan. These turned out to be the most difficult moments - to roll out evenly and carefully transfer a delicate, thin cake, so that it lies flat on the pan. Sometimes there were wrinkles. But, I think, if you fry kystyby more often, then everything will start to work out for one or two :)

Fry the cake a little, then turn it over to the second side with a spatula.

And while it is fried, roll out the next one. If flour remains in the pan and burns, you can wipe it off with a napkin. Be careful, the pan is very hot.

After frying on the second side, remove the cake from the pan and put it - attention, not on a dish, but in a damp towel so that the cake does not dry out until you wrap the filling in it and break when bent.

We spread the finished cakes with a thin layer of mashed potatoes over the entire surface and fold in half.

But that's not all. Now you need to grease them with melted butter with a brush and fry. Note that it is to grease, and not to fry in oil - only in this case you will get authentic kystyby, and not just flat cakes with potatoes. Somehow I didn’t take this moment into account when I was cooking khychins - and instead of them I got cakes with cheese 🙂

Lubricate the cakes on both sides.

And fry, also on both sides, in a pan.

That's how ruddy our cakes become! Appetizing, hot!

Remove them to a dish, let them cool a little, and you can eat! According to personal observations, if the dough is piping hot, especially the edges, are slightly crispy, then after standing, kystyby becomes surprisingly tender.

Here is another chic dish of dough and potatoes - how many different things can be prepared from these basic ingredients, simply by changing the technology! Pies, dumplings, cakes, and now also kystyby. Great! We enjoyed it very much and the kids enjoyed it too.

Enjoy your meal!

Would you like to enjoy delicious Tatar pies in a pan? The dough for kystyby - the original products are called - is not capricious, soft and unusually tender. The dish is prepared in a matter of minutes, which is especially important in our hectic pace of life.

Classic dough for kystyby

The traditional Tatar dough recipe includes water, milk, or a mixture of liquids combined with the rest of the ingredients.

List of ingredients:

chilled egg;
fatty butter - 50 g;
ordinary fine granulated sugar - 20 g;
premium flour - a glass with a slide;
purified water and milk - 120 ml each;
soda or other baking powder;
sea salt - 5 g.

Action algorithm:

To obtain a high-quality dough, we certainly use sifted, oxygen-enriched flour without foreign inclusions. It can be wheat, corn or mixed in equal proportions.
Pour both types of chilled base into the bowl - milk and water. We place a fresh egg, salt, white sugar and butter. Using a fork, beat the mixture thoroughly. Never use a blender or mixer! Now we add small portions of flour mixed with soda. The bulk product will need exactly as much as the liquid composition will take it.
Knead soft and elastic dough. No kitchen appliances - only our gentle hands, as well as a good and calm mood. We work slowly, but quite actively.
When the dough enters into an “independent life”, that is, it stops sticking to your hands, we return it to the pelvis. We cover the dishes with a film, send them to the refrigerator for 45 minutes to “rest”.

The main secrets of using the test:

There is no need to stock up on them for future use: we get as much product as necessary to decorate the desired number of hot products.
Remove the ruddy cake from the pan, remove the remaining flour with a napkin.
We coat the product with oil after, but not before, the heat treatment of the dough. The brazier must be dry!
We wrap the baked cakes in a towel so that they do not crunch, do not break when bent, are tender and soft.
To enjoy the pleasant taste of thin dough, do not abuse the amount of filling.

On milk

Now let's see how to cook dough for kystyby with milk, and get pastries that are especially appetizing, satisfying and, of course, beautiful.

Composition of products:

peasant butter - 60 g;
chicken egg;
premium flour (preferably wheat) - up to 400 g;
goat's milk (you can also cow) - 200 ml;
granulated sugar - 25 g;
a pinch of salt.

All components intended for obtaining the dough are first laid out on the table: they must have room temperature.

Cooking order:

We heat natural butter in a water bath, pour the fat into a deep bowl. We drive in the egg, add salt, fine sugar, milk. We add all the products one by one, each time we mix the composition thoroughly.
Next, we begin to introduce the sifted flour. We do this in small portions so that the liquid mixture has time to absorb the bulk composition. We change the spoon to our hands, knead the elastic mass, soft, “like an earlobe”. There is an expression among professional chefs. Figuratively, but very accurately!
When the dough is well processed and does not stick to your hands, leave it for half an hour, covering with a film so that the product does not dry out.

Kystyby is a traditional Tatar dish that has firmly established itself in our cuisine. This is not surprising, because the cakes are prepared quite quickly, and you can take absolutely any filling for kystyby: vegetable stew, porridge or. Visually, it resembles a pie, the filling is laid out on half of the cake and covered with the second part. But the most important thing in preparing this dish is to make the dough for kystyby in Tatar style correctly. Let's take a look at a few simple recipes for its preparation.

Dough for kystyby with milk

Ingredients:

cow's milk - 500 ml;
wheat flour - 5 tbsp.;
salt - to taste.

Cooking

How to prepare dough for kystyby? Sift the flour well into a bowl, and then gradually pour the required amount of milk into it and throw a pinch of salt. Knead a smooth dough and add a little more flour if necessary. Cover with cling film and let rest for about 25 minutes. That's all, the dough for kystyby without eggs is ready to work!

Dough recipe for kystyby

Ingredients:

chicken egg - 1 pc.;
goat milk - 170 ml;
salt - a pinch;
wheat flour - 3 tbsp.

Cooking

Break the egg into a bowl, throw in a pinch of salt and beat well with a mixer. Then pour in cool milk, sift the flour and knead a thick homogeneous dough. After that, cover it with cling film and leave to stand for 15 minutes. After the specified period of time, the dough for making Tatar cakes kystyby is ready! After that, roll it out on the table into thin cakes and cut out even circles with a plate.

Dough for kystyby on kefir

Ingredients:

kefir - 200 ml;
salt - a pinch;
egg - 1 pc.;
wheat flour.

Cooking

So, break the egg into a bowl, add salt and beat everything with a mixer at high speed. Then pour in slightly warmed kefir, pour in the sifted flour and knead a stiff dough, without lumps. We cover it on top with cellophane and put it away for 20 minutes in a warm place for proofing. Next, roll out the dough on a floured table and cut out neat and even cakes with the help of a plate. After that, we proceed to the preparation of the filling, and cover the dough with a towel so that it does not dry out.

Dough for kystyby on the water

Ingredients:

wheat flour - 3 tbsp.;
boiling water - 1 tbsp.;
salt - 1 teaspoon;
vegetable oil - 2 tbsp. spoons.

Cooking

So, to prepare unleavened dough for Tatar cakes, we sift the flour well through a sieve. Then add salt to it, pour in vegetable oil and pour in boiling water. Mix everything quickly with a spoon until the dough comes together into a smooth lump. After that, let it cool a little and knead with your hands a smooth, elastic dough. We leave it for 25 minutes to rest, and then proceed to

Soft dough for kystyby

Ingredients: