Tatar national dish kystyby origin story. Kystyby

Some win recognition due to the ease of preparation and the affordable range of ingredients. Among such examples, one should highlight the Bashkir national pastry with the exotic name kystybiy. What is it and how to cook kystyby? The simplicity of the recipe and the taste of this dish will please even the most sophisticated gourmets, and once having treated a man to kystyby, she will forever be imprinted in his memory as a skilled hostess.

What is kystyby

Kystyby is prepared by many national minorities, from the Bashkirs to the Turks. Uzbeks and Kazakhs also love it, and they try it with pleasure, and then the Slavs cook it.

At first glance, this dish looks like a large flatbread stuffed with potatoes or millet porridge, sometimes it is equated with belyash with vegetables, although kystyby is prepared from a dough similar to dumplings, only mixed with milk.

Cakes from this are fried on both sides, ideally in a special oven without vegetable oil. Immediately after baking, the resulting pancakes should be folded in half, and put the mashed potato filling inside. That's the whole secret of cooking this Bashkir national dish.

Kystyby is served on the table as a main dish, but it can also be served as an addition to the main meat or fish.

Also quite often this dish is used instead of bread with broth or soup. Some gourmets prepare cakes and serve them even for tea. As they say, there are no comrades for the taste and color. In any case, this dish must be cooked at least once and surprise everyone with an unusual homemade breakfast or dinner. It’s just necessary to take into account that the calorie content of the cakes goes off scale, because they combine flour and potatoes, so it’s not recommended to get carried away with kystyby at night. For dinner, it is best to cook kystybiy with millet porridge.

The recipe for kystyby

So, first we need to prepare the dough for baking cakes. It is prepared from the most affordable ingredients, and you won’t have to mess with it for a long time.

In a deep container, mix flour, milk and water in equal proportions, 2 eggs, a little sugar and salt. The result should be a cool dough, like dumplings or dumplings. For 4 cups of flour, 500 ml of liquid will be enough. Knead the dough well, roll into a ball and leave under a towel to rest.

During this time, it is boiled, from which it will be necessary to prepare a delicious puree with the addition of butter and milk. You can add a little more onion fried in vegetable oil to mashed potatoes. The taste of the final result of the cakes largely depends on the taste of mashed potatoes.

Now the dough must be rolled into a rocking chair and cut across portioned slices for cakes. Each piece of dough is rolled out with a rolling pin and fried on both sides in vegetable oil. After frying, the blanks of the finished dish are folded in half into a crescent. It is not necessary to give the cakes time to cool, because then they simply cannot be folded. When the cakes have cooled down a little, the potato filling is laid out inside. That's all. Kystyby is ready.

Note: in order to use less vegetable oil in the process of baking cakes, this ingredient can be added in a small amount when kneading the dough. By the way, the Bashkirs themselves never bake cakes in vegetable oil so that the dish is not too fatty, and this is not entirely healthy for health.

Options for cooking kystyby

As mentioned above, kystyby in traditional Bashkir cuisine is prepared with a filling exclusively from mashed potatoes or millet porridge. But our enterprising hostesses are happy to experiment with different fillings for such an unusual dish and often supplement or even replace mashed potatoes with fried mushrooms, stewed cabbage, minced meat fried with onions, stewed vegetables, cottage cheese or cheese filling. Instead of millet, you can use other crumbly cereals - arnautka, buckwheat, egg, rice, which can also be safely supplemented with fried onions, butter, herbs and even a boiled egg.

And although as a result of such experiments, kystyby can no longer be called full-fledged, but it is with this filling that most often young hostesses surprise their men and delight them with new and tasty inventions in the kitchen. Well, everyone knows that the way to a man's heart is through his stomach.

An interesting and useful video on how to cook kystyby on the topic: "How to cook kystyby - a Bashkir national dish":

How to cook kystyby with potato filling: a signature Tatar dish worth a try.

Kystyby - very tasty dish of Tatar cuisine. Its name sounds differently: kystyby, kystyby, kestremby, kesirembi, kastrembi... But the essence remains the same - it is a fried unleavened flatbread with mashed potatoes as a filling.

In truth, you can also use millet porridge or stew for the filling, but "So simple!" will tell you how to cook kystyby with potatoes. Are you ready for a gastronomic journey?

Kystyby with potatoes

Dough Ingredients

300 g flour
100 ml milk
1 egg
60 g butter
1 tsp Sahara
salt to taste

Filling Ingredients

700 g potatoes
1 large onion
150 ml milk
50 g butter
salt to taste

Cooking

Dough preparation
First, mix the milk, egg, salt and sugar in a bowl, and then pour the melted butter into the milk-egg mixture. Gradually sift the flour into a bowl, start kneading the dough. When it stops sticking to your hands, you can stop and set the dough aside for 20 minutes. But don't forget to cover it.
The dough does not need to be refrigerated. It must be fresh.
Filling preparation
Peel potatoes and cut into cubes. Mix boiled potatoes with milk and butter and remember. Mashed potatoes are ready! Fry the onion and add to the puree. Mix well.
Lay the dough out on a floured table. Roll the dough into a sausage and cut into thick slices. Then roll each slice into a large cake.
Lightly fry each tortilla on both sides in a dry frying pan and, immediately removing, cover it with a damp towel. It is advisable to remove burnt flour from the pan with a dry napkin.
Put the filling on half of the cake, bend it in half and brush with melted butter. Fry until golden brown.

The dish looks like

Kystyby

Kystyby is a national Tatar dish, and every Tatar woman knows how to cook it. Kystyby are lean flat cakes stuffed with mashed potatoes or millet milk porridge, richly greased with butter. It is very tasty and satisfying, it can be served as an independent main course, and it is good for breakfast with sweet tea, and during the day as a snack.
P.S: the toppings can be prepared in the evening, and then reheated in the microwave, this will make your work easier the next day.

You will need:

Dough:
Egg - 1 pc.,
Butter (melted) - 50 gr.,
Milk - 250 ml.,
sugar - 1 tsp,
Salt - 0.5 tsp,
Flour - 500 + for sprinkling the table
Baking soda - 0.5 tsp
Melted butter (for greasing finished cakes) - 70-80 gr.

Filling:
Potatoes - 1.5 - 1.8 kg ..
Milk - 150-200 ml.,
Oil sl. - 50 gr.,
Salt, ground black pepper - to taste,
Raw egg - 1 pc.

How to cook:

1. Filling:
You need to prepare mashed potatoes in advance.
Boil potatoes, drain water, mash well with hot milk, melted butter, salt and black pepper.
At the very end, I always add a raw egg, it gives tenderness and airiness to mashed potatoes.
Wrap the pan with mashed potatoes with a towel so that it is warm, otherwise it will not be smeared on the cakes.

2. Dough:
Pour flour into a cup, pour warm milk, melted warm butter into the middle of the flour, add salt, sugar, baking soda, break an egg and knead the dough. The dough should be soft and not sticky.
Put the finished dough in a plastic bag and let it “rest” for 15-20 minutes.
Remove the dough from the bag, knead well with your hands and divide into 15-16 parts, the size of a tangerine.
Roll out 3-4 pieces into a circle, 15 cm in diameter, on a board sprinkled with flour, cover the rest of the unrolled pieces with a napkin so that they do not dry out.

Rolled cakes, one at a time, fry on both sides in a dry thick-walled frying pan (without adding oil!)

We put the fried cakes on a plate, and grease each one with melted butter, immediately covering the cakes with a clean cotton kitchen napkin so that they do not cool down and dry out (otherwise, they will not add up well).
After all the cakes have been baked, we take out one at a time and put about 2 tablespoons on one half of the cake. mashed potatoes, spread, and cover with the second half of the cake, lightly pressing on top with the palm of your hand. And so we repeat with each.

Everything, kystyby is ready, you can serve.

And you can also put them on a baking sheet, and put in a heated, not very hot oven, about 160 gr. for 15 minutes. Lubricate again with butter, and serve with tea. Most importantly, do not spare the butter, they are saturated with it, and become soft, tender, tasty.

Enjoy your meal!

In truth, you can also use millet porridge or stew for the filling, but "So simple!" will tell you how to cook kystyby with potatoes. Are you ready for a gastronomic journey?

Kystyby with potatoes

Dough Ingredients

300 g flour
100 ml milk
1 egg
60 g butter
1 tsp Sahara
salt to taste

Filling Ingredients

700 g potatoes
1 large onion
150 ml milk
50 g butter
salt to taste

Cooking

Dough preparation
First, mix the milk, egg, salt and sugar in a bowl, and then pour the melted butter into the milk-egg mixture. Gradually sift the flour into a bowl, start kneading the dough. When it stops sticking to your hands, you can stop and set the dough aside for 20 minutes. But don't forget to cover it.
The dough does not need to be refrigerated. It must be fresh.
Filling preparation
Peel potatoes and cut into cubes. Mix boiled potatoes with milk and butter and remember. Mashed potatoes are ready! Fry the onion and add to the puree. Mix well.
Lay the dough out on a floured table. Roll the dough into a sausage and cut into thick slices. Then roll each slice into a large cake.
Lightly fry each tortilla on both sides in a dry frying pan and, immediately removing, cover it with a damp towel. It is advisable to remove burnt flour from the pan with a dry napkin.
Put the filling on half of the cake, bend it in half and brush with melted butter. Fry until golden brown.

It seems that the dish is similar to pasties, but it has a certain zest that you will only know about by trying it!

And your friends know what is kystyby?

Recipes for the simplest dishes 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

4.82/5 (34)

Kystyby is a traditional dish of Tatar and Bashkir cuisine., which gained its popularity thanks to an easy recipe for cooking. Increasingly, it is also found on the Russian table. Many argue about how the name sounds right, because there are a lot of pronunciation options: kastyby, kystybai, kostybei, kystyby, kestebey, kostybai and kostebey ... In general, many names of Tatar dishes have an interesting translation, for example, echpochmak is translated as - " triangle", and kystyby - "pinched". However, whatever you call it, the national Tatar dish kystyby with potatoes is an unleavened flatbread that is fried in a pan and then stuffed with mashed potatoes or porridge. Kystybyshki are made with cottage cheese. The calorie content of the dish is small - it does not contain a large amount of fat, or muffin. 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. By the way, the dough for kastybs also has more than one method of preparation - you can cook the dough for kystybyki with milk, kefir, sour cream ... Each of them has its own advantages. Therefore, I will tell you how to cook the classic kystyby with potatoes step by step, 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.
Put the tortilla on a dry hot frying pan and fry on both sides until a fried color (brown dots) appears.
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.