Khychiny with meat is a dish that is considered national by many peoples of the Caucasus. This dish is especially revered by Karachays and Balkars. Khychiny are stuffed cakes fried in oil. Caucasian hostesses prepare them for the most important holidays, but they often pamper their households with hychins on weekdays. Juicy filling, tender dough with a slight sourness, fragrant spices and the aroma of butter - this is what makes the dish popular in all corners of the Earth. It is served in many catering establishments of various levels, from small eateries to the most reputable restaurants.

Dough for meat khychin

For many centuries, Caucasian women have been preparing simple, but incredibly tasty khychin, their extremely simple, it contains only the simplest products. The technology for preparing the dough is also not particularly difficult.

Traditionally, curdled milk, ayran or kefir were used as the basis for the dough. Some housewives who have mastered the recipe for classic khychins add slaked soda to the dough, which makes it even more magnificent. But it is worth knowing that there was no soda in the original recipe. If the dough is well kneaded, and it took enough time to proof it, baking without soda will turn out to be quite lush.

To prepare the test we need:

• half a liter of ayran or other fermented milk drink;
• a kilogram of flour;
• one egg;
• a piece of butter (about 50 grams);
• a pinch of salt.

Airan should be at room temperature. Add the egg, salt and melted butter to it. Knead with a fork, gradually adding flour. Do not make the dough too tight, better pay more attention to kneading. The better the dough is kneaded, the tastier the khychins with meat will turn out.

Filling

Khychiny is cooked with homemade cheese and garlic, mashed potatoes flavored with herbs and, of course, minced meat. Connoisseurs believe that hychins are delicious with chicken, veal, pork, but nothing can compare with real minced lamb.

For the above dough recipe, you will need about half a kilogram of filling. To finely chopped lamb, you can add a little lard or twisted grated onion, a couple of crushed cloves of garlic and a small bunch of greens. Salt and pepper the mince according to your eating habits.

You can prepare the filling from other types of meat. Great for khychins and mixed minced meats made from pork and beef.

Cooking

Khychiny with meat is a rather large pastry. In size, one product must match the pan. Divide the dough into balls about the size of a fist. Count their number and form the same number of minced meatballs.

Form a cake, place the minced meat in the middle, gather the edge with an accordion, pulling and reducing the gap. Gently flatten the resulting balls, gently roll with a rolling pin, giving the shape of a round cake.

Fry khychin in hot oil until golden brown. Stack them one on top of the other.

Serving to the table

Lubricate each fried product with a piece of butter. If desired, you can sprinkle with herbs the entire stack of khychin with meat. Photos prove that this dish looks very appetizing even without additional decorations. Therefore, some prefer to do without them at all.

There is another way to serve this dish to the table. A stack of khychin is cut with a sharp knife into 4 parts. It will be more convenient to take them.

Khychins can be served with sour cream sauce with herbs, adjika, tomato sauce, homemade pickles. Salted tomato juice, kvass, ayran are traditionally served as drinks for this dish.

Kitchen appliances and utensils:

• kitchen stove (cooking surface);
• a bowl;
• a strainer for sifting flour;
• tablespoon;
• rolling pin;
• pan;
• scapula;
• kitchen towel or cling film.

Ingredients

Step by step cooking

Dough

1. Sift 3 cups of flour into a bowl, add 0.5 tsp each. salt and soda, pour in 1 cup of kefir or ayran. You can put 1 tbsp. l. softened butter to make the dough more pliable.
2. Knead the dough - first with a spoon until the whole mass comes together into a ball, and then with your hands on a table sprinkled with flour. The dough should not be too steep, but you need to knead it well - at least 10-12 minutes.
   
   
   
3. Experienced chefs recommend knocking the dough on the table so that it becomes more elastic, rolls out easier and does not tear. Cover the dough with a towel or cling film and let it rest for half an hour.
   
   
   

Filling

Production of khychins

1. Divide the dough into 4 parts and roll into balls. Divide the minced meat into four parts and form round cutlets out of them. Portions of dough and minced meat should be approximately the same size.
   
   
   
2. With your hands, form each piece of dough into a round cake large enough to fit a portion of minced meat.
   
   
   
3. Put the mince in the center of the cake.
   
   
   
4. Pulling the edges of the dough, collect it over the meat in the form of a bag and pinch it carefully.
   
   
   
5. On a table sprinkled with flour, gently knead and stretch the ball of dough with the filling with your fingers so that it takes the form of a cake - khychina. This must be done very carefully so that the dough does not tear. You can use a rock.
   
   
   
6. Place a rolled cake 5-7 mm thick on a table dusted with flour. In the same way, prepare the khychins from the remaining dough and minced meat.
   
   
   

Baking

1. Heat a dry frying pan well (cast iron is best for this dish).
   
   
   
2. Lay out the hychin and bake over low heat for 6-7 minutes. - 3-3.5 min. from each side.
   
   
   
3. Lubricate the finished khychins with butter (1 tsp) and stack them in a pile on top of each other.
   
   
   
4. Can be served both cold and hot.
   
   
   

video recipe

You can cook a delicious dish of Caucasian cuisine - khychin with meat by watching this video recipe. All the secrets of kneading and processing dough, the intricacies of preparing minced meat and other types of filling, the peculiarities of baking khychins - you will see all this and, of course, learn how to cook these wonderful cakes with filling.

Hearty fried cakes can serve as an independent dish, or choke as a snack.

1. Mix kefir with soda, after 10 minutes add the sifted flour and salt. Knead the elastic dough and divide it into 8 parts.
2. Roll out the lumps with a rolling pin to a thickness of 7 mm.
3. Mix minced meat with finely chopped onion, salt and spices.
4. Divide the filling into 8 parts, put them on circles of dough.
5. Take the first blank, collect its edges and pinch. You should get a bag of dough. Flip it seam side down and gently roll it out with a rolling pin. The diameter of the cake should be 20-25 cm.
6. Prepare the rest of the khychins in the same way, and then fry them on both sides in a dry frying pan until cooked.

Brush hot tortillas with butter and stack on a flat plate.

How to cook khychiny with herbs and meat

Fragrant herbs that we propose to add to the filling will give the treat a special taste and aroma.

1. Pour 400 g of ayran into a deep bowl, add 400 g of wheat flour, 5 g of soda and 5 g of salt. Knead a soft dough, wrap it in cling film and refrigerate for 30 minutes.
2. Finely chop 2 peeled onions, 50g fresh cilantro and 50g mint. Mix the products with 500 g of minced lamb, add ground black pepper and salt to taste.
3. Divide the dough into 6 parts and roll out the lumps to a thickness of 1 cm. Put the filling on the cakes and connect the edges.
4. Re-roll the blanks. You should get a circle with a diameter of 20 cm.
5. Fry khychins in a frying pan without oil under a closed lid. The tortillas are ready when browned on both sides.

Lubricate the khychins with butter, then put them in a pile on a dish.

Khychin with chicken in the oven

We suggest you prepare a version of the Karachay-Balkar Khychins.

1. Mix 300 g of warm water with 100 g of ayran or kefir. Add 50 g melted butter, 60 g vegetable oil, 30 g sugar, 15 g yeast and salt to taste. Knead the dough with your hands or in a bread machine, let it rise in a warm place.
2. Cut 3 chicken thigh fillets into small cubes. Mix minced meat with chopped onion, add salt and spices to taste.
3. Divide the dough into 3 parts, roll out the blanks in a circle to a thickness of 1 cm. Lay out the filling, pull the edges to the center. Leave the center of the pie open.
4. Bake hychins in the oven at 180 degrees for 25 minutes.

Brush the edges of the pies with butter.

Meat filling for khychins can be supplemented with vegetables, cheese or herbs.

Khychins are round flat pies with various fillings among the Balkars and Karachays. The recipes for this popular pastry differ from each other. Balkarians most often make the simplest dough - from water and flour. They fry their very thin pies in a dry frying pan. The Karachays make their khychins thicker and make the dough with sour milk or kefir. Khychins with meat are considered the most satisfying and rich among both peoples. You can cook khychin with meat according to a recipe adapted to home conditions on your own.

Recipe for homemade khychins with meat

Dish: Pastries

Cooking time: 1 hour

Total time: 1 hour

Servings: 6 pieces

Ingredients

• 700-800 g wheat flour
• 0.5 l kefir
• 0.5 kg meat
• 1 PC. chicken egg
• 1 tsp baking soda
• 2 pcs. onion
• salt
• vegetable oil
• butter

Step by step recipe with photo

How to cook homemade khychin with meat in a pan

Minced meat stuffing for khychins

1. Prepare minced meat from meat and onions. It is faster and more convenient to do this with a meat grinder by installing a grate with large holes on it. Although it is not customary to take pork in national recipes, it is from it that a delicious filling for khychins is obtained. Salt minced meat and add 2-3 sprigs of chopped greens.

Dough for khychins

2. Break an egg into kefir. Put soda. Salt, half a teaspoon of salt is enough.

Stir and put about 400 g of flour. Start kneading the dough.

Add flour in parts, as it may take a little more or a little less. It is important that the dough for khychins turns out to be about the same as for dumplings.

3. Divide the dough into 7-8 parts. Using your hands or a rolling pin, shape each piece into a circle.

4. Put the filling in the center.

Gather the edges up.

Flip seam side down and shape into a flat, thin cake.

5. Lubricate the pan with oil, as is done for pancakes. Fry khychin in a pan on both sides.

When frying, cover the pan with a lid. Put a piece of butter on the finished Karachai khychin with meat.

Khychiny - a recipe thanks to which you can cook an authentic dish of the Karachay-Balkar people - holiday cakes with juicy stuffing inside. Products made from unleavened dough are stuffed with cheese, herbs, meat, potatoes and fried until golden brown in a dry frying pan, and then they are still hot, buttered, stacked and served instead of bread.

Khychiny - a cooking recipe with affordable technique and budget components. The basis is unleavened dough, mixed with fermented milk products and flour, with meat, potato or cheese filling. The latter can be combined by adding greens. The dough is divided into segments, stuffed, rolled out, fried and oiled.

Ingredients:

• kefir - 125 ml;
• water - 125 ml;
• flour - 480 g;
• soda - 1/2 teaspoon;
• oil - 80 g;
• potatoes - 5 pcs.;
• cheese - 250 g.

Cooking

1. begins with kneading the dough: combine kefir with water, soda and flour. Set the dough aside for 30 minutes.
2. Mix with shredded cheese.
3. Divide the dough.
4. Start each segment, pinch the edges and roll into a cake.
5. Fry in a dry pan.
6. Khychiny - a recipe in which it is customary to grease ready-made cakes with melted butter before serving.

The dough for khychins should be soft, elastic, roll out well and not skip the filling when frying. Traditionally, it is cooked on ayran, adding flour and salt. This fermented milk drink can be replaced with curdled milk or kefir mixed with a little water. The dough is kneaded for 20 minutes and sent for a half-hour rest.

Ingredients:

• flour - 500 g;
• kefir - 200 ml;
• mineral water - 60 ml;
• salt - a pinch.

Cooking

1. Add water and salt to kefir.
2. Combine with flour and knead.
3. Set aside the finished dough for 30 minutes.

One of the quickest and easiest recipes to start your acquaintance with the cuisine of the peoples of the North Caucasus. When choosing a filling, it is better to adhere to traditions and use feta cheese, Adyghe cheese or suluguni. Such varieties retain their texture, do not flow out of the dough when roasted, do not require additional salting, and are perfectly combined with greens.

Ingredients:

• flour - 480 g;
• water - 120 ml;
• curdled milk - 200 ml;
• suluguni - 380 g;
• cilantro - a handful;
• yogurt - 180 ml;
• oil - 75 g.

Cooking

1. Dilute yogurt with water, add flour and knead. Set aside for 10 minutes.
2. Grate cheese, combine with herbs.
3. Divide the dough into parts, start and, pinching the edges, roll out thinly.
4. Fry, brush with oil.
5. Cheese khychiny - a recipe that involves serving with yogurt or sour cream.

Khychiny - recipe with potatoes

An incredibly tasty dish that is served instead of bread with hot meat broths. The popularity of the product is explained by the ease of preparation and the low cost of tubers, which are always at hand. The main thing is to puree the potatoes until smooth so that when rolling out the lumps in the filling do not break the thin dough.

Ingredients:

• flour - 480 g;
• kefir - 250 ml;
• water - 50 ml;
• soda - 5 g;
• potatoes - 6 pcs.;
• oil - 85 g.

Cooking

1. Mix kefir, water and soda.
2. Add flour and knead the dough. Set aside for 40 minutes.
3. Boil potatoes and mash into puree.
4. Shape the dough into cakes, stuff, pinch the edges into a bag and roll out.
5. Potato hychins - a recipe that involves frying cakes in a dry frying pan.
6. Grease the finished cakes with oil.

Khychiny with meat is a festive dish distinguished by satiety and extraordinary taste. For its preparation, minced beef or lamb is used, with the addition of garlic, onions and herbs. Particular attention is paid to the dough: it is kneaded on warm ayran with melted butter and an egg, which gives viscosity, elasticity and preserves the meat filling.

Ingredients:

• ayran - 500 ml;
• egg - 1 pc.;
• oil - 80 g;
• flour - 750 g;
• ground beef - 480 g;
• fresh parsley - a handful;
• garlic clove - 3 pcs.;
• onion - 1 pc.

Cooking

1. Mix warm ayran with egg and 50 g of butter.
2. Add flour and knead the dough.
3. Add chopped onion, garlic, herbs to minced meat and roll into balls.

Khychiny with cottage cheese is a delicious dish in which the classic combination of ingredients is not only nutritious, but also healthy. The popular fermented milk product is good on its own, but in tandem with herbs it is especially fragrant and fresh. To get a juicy and tender filling, it is better to use cottage cheese with a high percentage of fat content, rubbing it through a sieve.

Ingredients:

• kefir - 120 ml;
• mineral water - 120 ml;
• soda - 1/2 teaspoon;
• flour - 400 g;
• cottage cheese - 250 g;
• fresh dill - a handful;
• ground black pepper - a pinch.

Cooking

1. Mix kefir with water, soda and flour. Knead the dough.
2. Rub the cottage cheese through a sieve, season with pepper and chopped herbs.
3. Start the dough segments, fasten the edges and roll out.
4. Fry in a dry pan.

Khychiny - a recipe for milk

Khychiny with milk is one of the fastest and proven ways to knead a dense and elastic dough. Milk adds elasticity and viscosity to the base. The dough becomes tender, does not tear when thinly rolled out and does not swell when fried, so you can use any filling. Traditionally, minced meat from offal is wrapped in such a dough.

Ingredients:

• milk - 250 ml;
• flour - 300 g;
• veal liver - 300 g;
• onions - 2 pcs.;
• paprika - 1/2 teaspoon;
• oil - 75 g.

Cooking

1. Mix flour with milk. Knead.
2. Boil the liver for 15 minutes, scroll in a meat grinder, season.
3. Fry the onion, add to the minced meat.
4. Divide the dough, start, fasten and roll out.
5. Fry the cakes and brush with oil.

Khychiny with greens is a traditional dish that is distinguished by its satiety and nutritional value. Adyghe belongs to young cheeses and is used if necessary to get a moderately salty and tender filling. Any greens are combined with cheese, but only cilantro will favorably emphasize its taste and add an unusual aroma to the cakes.

Ingredients:

• Adyghe cheese - 400 g;
• cilantro - 1 bunch;
• flour - 700 g;
• matsoni - 200 ml;
• oil - 85 g;
• water - 100 ml;
• soda - 5 g.

Cooking

1. Dilute the matsoni with water, add flour and soda. Knead the dough.
2. Grind cheese and cilantro.
3. Divide the dough, start and, pinching the edges, roll out.
4. Fry the cakes, grease with oil.

Khychiny with meat in the oven

Khychins in the oven with meat with this method of heat treatment will not dry out, bake evenly and will not burn. These flatbreads are low in calories because they are baked without adding fat and are filled with lean ground beef, which is also included in the category of dietary products. For juiciness and a pleasant taste, they are soaked in sour cream while still hot.

Ingredients:

• beef - 360 g;
• ayran - 140 ml;
• flour - 250 g;
• onion - 1 pc.;
• ground black pepper - a pinch;
• sour cream - 180 g.

Cooking

1. For the dough, mix ayran with flour.
2. The stuffing for khychins from veal and onion is passed through a meat grinder, kneaded and seasoned.
3. Divide the dough, start and roll out.
4. Bake in the oven for 15 minutes at 220 degrees.
5. Khychiny - a recipe in which the finished product is smeared with sour cream.

Khychins on mineral water are distinguished by special tenderness and softness. With this method of kneading, the dough turns out to be lush and airy, does not require rest, but immediately rolls out, starts and bakes. This recipe is simple, economical and allows you to cook in half an hour, if you combine kneading the dough and preparing the potato filling.