/ / Khychin's recipe with cheese

Khychin's recipe with cheese

Caucasian buns - khychin with brynza and greensKhychin is a burrito with a filling of Karachai and Balkar cuisine. There are about 40 kinds of these cakes, but the main difference between Balkarian khichin and Karachai is that they have different thicknesses and are fried in different ways. The Balkar Khychins are thin and are cooked in a dry frying pan (and used to be cooked on charcoal), Karachai thick and fry in oil. The most common stuffing is meat, in previous times hutchins with different fillings played a certain ritual role. For example, a shekher was prepared with a filling of sour cream with sugar in honor of the first steps of the child, and the khichin was stuffed with curd with honey and butter, meeting the bride crossing the bridegroom's threshold. Now the ritual values ​​are almost forgotten, but the Khychin are one of the favorite dishes in the national cuisines of Karachais and Balkarians. I cooked hutchins according to the Balkar recipe, the cooking technology seemed very interesting to me. As a filling, she took cheese and greens. If desired, you can use any stuffing: from meat, potatoes and cheese, from any greens, including the leaves of beet, sorrel or nettle.

  • Kefir 250 ml
  • Wheat flour 2.5 tbsp.
  • Soda 0.5 tsp.
  • Salt 0.5 tsp.
  • Brynza 250 g
  • Parsley fresh 1 bunch
  • Fresh dill 1 bunch
  • Butter 100 g
  • Step 1 For cooking, we will need kefir (ideally - ayran), flour, salt, soda, brynza, dill and parsley greens, butter to grease the cakes.
  • Step 2 Mix flour, kefir, soda and saltA loose kneading dough. The amount of flour is approximate, it may be needed more. The dough should be thrown and beat on the table, and then give a rest to make it elastic.
  • Step 3 Dill greens and parsley finely shred.
  • Step 4 Add the finely chopped cheese to the greens. With a fork, you need to stir the filling so that there are no pieces that can break the dough, the cheese should crumble to the state of the grain.
  • Step 5 Roll the dough into sausage, cut into 6 pieces. We knead each piece of dough into a cake, put the filling as much as the dough was.
  • Step 6 We collect the dough over the filling and tear it.
  • Step 7 We flatten the bundle with the filling and gently in a circle, keeping it on the weight, kneading it again into a cake.
  • Step 8 Very carefully we roll out a roll with a rolling pin and stuffing it into the finest pancake. The thickness is not more than 0.5 cm, the diameter is about 20 cm.
  • Step 9 We dissolve the butter in the microwave to lubricate the ready hitchin.
  • Step 10 Fry the cubs in a dry frying pan. After heating the frying pan, make the fire moderate.
  • Step 11 Khychin should not be strongly bruised, small brown pads appear on the surface.
  • Step 12 Remove the cub from the frying pan on the plate and grease with melted butter. While frying next, the hutchin should be covered with a foil or lid of the appropriate size.
  • Step 13 Covered with butter, a pile of hutchins is covered with foil and a towel, let's stand a little to make them soft and tender.
  • Step 14 You can serve the whips whole or cut the entire stack into pieces. To khichinam sauce from sour cream with greens and garlic is very suitable.
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