The peoples of the Caucasus have their own national dish ─ these are fried huts with cheese and potatoes. But the preparation of the dishes by the Balkars is different from the Karachai baking. Khychin is one of the most memorable cakes that was “born” with an interesting story.

A bit of history ...

The history of flat cakes goes back in time. Even in the descriptions of ancient Greek travelers wandering around the Caucasus, mention was made of delicious, satisfying pastries ─ hichina. Ethnographers counted more than 40 types of cakes, which had different contents. Each of them was intended for a special occasion. For example:

1. Round shaped cakes, with meat filling, were regaled during the celebration by the hunters of the deity Apsata.
2. Extra long cakes with meat and butter filling were served during the closing season of the hunting season. And the dishes were intended to the deity of Totur.
3. Khychiny with cheese and meat filling, which was baked when the mating of domestic animals took place, was considered a special cake. During this period, a desire was made for a litter. Lush cake is a symbol of a good offspring.
4. The reapers were treated with tortillas stuffed with cheese, sour cream and butter. The baking feature was the dough. It was believed that in order to get a good harvest, the dough should be prepared from fresh, ground wheat, corn, buckwheat, and barley.

Khichin with potato and cheese filling began to bake two centuries ago. And today it is one of the popular dishes of many housewives.

Symbol of generosity and hospitality

It is impossible to imagine a table without this floury dish of Caucasian cuisine, which symbolizes the ancient symbol of the Sun. Hychina is a manifestation of warm, sincere hospitality. Karachais fried flat cakes thick ─ more than 1 cm, and Balkars thin, even less than 3 mm. There is a general rule: fillings use 2/3 of the supporting material ─ test. No matter what the hosts offer the guests, thick or thin, they have the same amount of hospitality.

Thinly rolled dough makes the dish tastier. Do not forget about the ratio of dough / filling ─ 2/3.

Recipes hichin with potatoes and cheese

Chicken with potatoes and cheese is a wonderful hearty addition to the first dish, snack or tea party. Caucasian dishes are being prepared everywhere. Each housewife uses a personal cooking method. Some people like to fry flat cakes in oil, while others prefer a dry pan. But cooking combines melted butter to grease the baked goods. According to the proposed recipes, hitchines with potato-cheese mixture can be easily prepared by any housewife.

The classic recipe for hystina with potatoes and cheese

For a classic original recipe you need yogurt. In some regions, it is not, so the housewives use a low-fat acid product.

Components:

• 5 l of 1% kefir;
• 3-4 tbsp flour;
• 1 tsp salt;
• 500 g;
• 500 g of cheese;
• 100 g butter.

Cooking Technology:

For the filling, you can use different components, and it is better to serve with a white sauce from: sour cream (kefir), garlic, herbs and salt.

Balkarian huts with cheese and potatoes

Baking is very thin.

Components:

• 350-450 g of kefir;
• 3-4 tbsp flour;
• 1 tsp salt;
• 1/2 tsp soda;
• 6-7 pcs of potatoes;
• 300 g of feta cheese or Adyghe cheese (their mixture).

Cooking method:

For the preparation of fresh cakes with Caucasian roots, you can use a variety of fillings. The mixture can be prepared from Adyghe cheese and herbs, minced meat with fried onions, young beetroot leaves and feta cheese.

Chicken meat recipe video

Khichiny - tortillas with filling. They can be an independent snack or used instead of bread. For cooking, you do not need an oven; cakes are baked in a pan and without oil. It is very convenient, simple, time saving. Even raw meat fillings are perfectly baked, tasty and juicy. Here are the best step-by-step recipes for hitchin.

Khichiny - general principles of cooking

The classic dough for this dish is mixed with kefir, but you can also use ayran. Although, on a regular yogurt or fermented baked milk, everything also works out perfectly. In general, he uses the sour-milk product that is found in the house, but it is advisable not to use low-fat kefir.

What else is added to the dough:

Soda (not always).

Traditional dough is prepared without rippers, but many housewives still add them. Soda gives softness, porosity, cakes are more tender. Before forming the hitch, the dough is left to lie for 15-20 minutes, so that the gluten of the flour swells, it was easier to roll out. Fillings can be used different, but three types of minced meat for hichin are most popular. Below are step-by-step recipes for tortillas with potatoes, cheese and meat.

For baking at home, you need a flat pan. The most delicious hitchines are obtained in cast-iron dishes with a thick bottom, they are well baked, the heat is evenly distributed. Khichin is often cooked without a lid, but if the meat is stuffed, you can cover it for a few seconds. Ready cakes are greased with butter immediately after baking, stacked on top of each other. They can be eaten one at a time or cut into a pile into pieces, like a cake.

Hitchina: step by step with cheese and herbs

One of the most popular fillings. In a step-by-step recipe, hychins are filled with suluguni. But you can take other types of cheese or even a mixture. In any case, it will work out fine. Take kefir fatty, if desired, replace homemade yogurt.

Ingredients

250 ml of kefir;

1 tsp cultivator;

2.5 cups flour;

200 g of suluguni;

A bunch of dill;

A bunch of parsley;

50 g plums. oils.

Cooking

1. Cold kefir is not necessary to take, leave at room temperature or gently warm. Add a pinch of salt, then flour and cultivator. If you will use baking soda, then we use half the norm of the cultivator and add to kefir along with salt so that the acid extinguishes the product.

2. Knead a uniform and smooth dough, but do not make it too steep. It should turn out softer than for dumplings, with a slight pressure a pit will appear.

3. Immediately divide into 6 parts. If large hitchins will be prepared, then it can be divided into 4-5 parts.

4. From the pieces we make even balls, cover with a napkin on top, leave for fifteen minutes.

5. While you can cook the filling. Crush the cheese or grate finely, depending on the type of product used.

6. Sort the greens, rinse, dry and chop. You can use only dill or only parsley, sometimes minced meat with green onions is prepared. In general, there is complete freedom of action, but there should be a lot of greenery, about two large bunches.

7. Combine cheese with herbs, stir, salt is not necessary, usually everything is enough in cheese.

8. We return to the test. Take one ball and flatten. Caucasians do not use a rolling pin. But if you can’t do it thinly, then it’s better to work with a rolling pin.

9. Put a little stuffing in the central part, visually divide the forcemeat into the desired number of parts, so that the racks turn out to be the same.

10. Gather the edges of the tortillas together. Firmly stick up. You should get a bun with filling.

11. Turn seam down, flatten or roll out with a rolling pin. Thin raids are believed to be tastier.

12. Preheat the pan. No need to lubricate the surface.

13. Put a cake, attach to the pan with your hand, straighten.

14. Bake first on one side, then turn over and brown the second side. Do not make a big fire, the dough should be baked, and the filling warm up and melt.

15. Put the cake on a plate and immediately grease with butter. You can simply move a piece or pre-melt, use a brush.

16. The following huts are baked in the same way, stacked on top of each other, greased with oil. Tortillas quickly soften, they must be served immediately.

Khichiny: step by step recipe with potatoes

In a step-by-step recipe, hichin are cooked only with potatoes. But you can also make the filling with the addition of cheese, this is a very popular and tasty option. The amount of cheese is arbitrary, but usually it does not exceed 30% of the total mass of minced meat.

Ingredients

300 g of kefir;

3-3.5 cups flour;

2/3 tsp salts;

80 g of drain oil .;

350 g of potatoes;

1 onion head;

0.5 bunch of dill.

Cooking

1. Peel the potatoes, cut, put in a saucepan. Add water so that it only covers the vegetable, put on the stove. Bring to a boil quickly, then the fire can be reduced.

2. Boil the potatoes until soft, but do not need to boil strongly so that the taste does not go into the water.

3. Cut the onion into small cubes, fry in 20 grams of butter. The rest of the fat is left to grease the finished hitch. If you don’t like fried onions, you can cook the filling without it.

4. Drain the water from the boiled potato, grind it in mashed potatoes, add the onion fried in butter, stir. We taste spices, cool the filling.

5. While the potato cools, make the dough. We add prescription soda to kefir. Salt and stir quickly. Bubbles will appear, the blanking process will go. Let's wait a moment.

6. Add flour to kefir, knead the dough, it should turn out to be soft, but not sticky. Mash to smoothness, then cover with a napkin, let lie for a quarter of an hour at room temperature.

7. Cut dill greens, but you can cook without it. Add to mashed potatoes. If cheese is added, then we also put it at this stage.

8. We take out the dough, divide it into 5-7 parts, round each piece, transfer it to a powdery surface, roll out a small cake.

9. We put minced potato with onion and dill. Connect the edges of the cake.

10. Turn over the future hitch, lightly dust with flour on top and gently roll a thin cake with a rolling pin. We try not to break.

11. Heat a dry frying pan, put the hitchin. Cooking on the one and the other side. While it is baking, we sculpt the remaining cakes.

12. Transfer the finished product to a plate, coat with butter.

Khichiny: recipe step by step with meat

One of the most satisfying and delicious filling options. In a step-by-step recipe, hychiny is prepared with raw minced meat, it is important to bake the cakes well, not to rush to remove from the pan. But often there are options with ready-made meat products, chicken, sometimes they are mixed with a small amount of vegetables, herbs, cheese. This dough is classic and is prepared without the addition of baking powder.

Ingredients

0.5 liters of kefir;

700 g of meat;

Two onions;

Butter.

Cooking

1. It is better to start with a test so that it lies down. Combine kefir, salt, stir. Add the sifted flour, knead the dough thoroughly until smooth. Put in a bowl, cover with a towel, let it rest.

2. Rinse meat or poultry, you can combine beef, pork, lamb, turkey, chicken or any other species. Well, if the meat is not completely lean, eat fat, the filling will be more juicy.

3. Cut the meat into slices, pass through a meat grinder. If the mesh is large, then this can be done twice.

4. Peel a couple of onion heads, cut into pieces and also twist through a meat grinder, add to minced meat.

5. Be sure to pepper the filling, season with salt, if desired, we throw one or two cloves of garlic, chopped greens. You can put special seasonings for meat or for barbecue. Stir thoroughly.

6. We pluck off a piece of dough, about the size of an apple. Round off with our hands, roll out a small cake.

7. Put the meat filling. As in other recipes, connect the edges of the tortillas to make a ball with a filling inside.

8. Turn the ball over, gently crush it in a flat cake with your hands, then roll it out with a rolling pin. It is important not to break through the dough, otherwise the meat filling will release juice into the pan, it will burn, smoke, this is undesirable.

9. Preheat the pan, put the prepared hitch. Cook first without a lid.

10. As soon as one side is browned, turn the tortilla over and now you can cover the pan so that the meat filling is completely ready.

11. Meat hychiny according to this step-by-step recipe is also greased with butter. If you do not want to increase the calorie content of the cakes, then you can lubricate with a drop of vegetable oil, it is well distributed over the surface and will also soften the crust.

For kneading dough, you can use a mixer with a special nozzle or a bread machine. They will help reduce time, simplify the cooking process.

The dough for hichin is perfectly stored in the refrigerator for up to two days, but it must be laid out in a container with a tight lid or in a bag greased with a drop of vegetable oil.

In addition to the classic toppings, you can cook quiches with sausages, ham and cheese, salted cottage cheese, pumpkin, eggplant. There are sweet options that you can also try. The dough does not change; sugar cannot be added to it.

So that the cake does not tear, you first need to flatten the hitch with your hands, then gently roll it with a rolling pin.

If the dough does not lie down a little, then it will be difficult to roll it out, the cake will break, the filling will come out and burn.

A simple but tasty dish is hitchines with cheese and potatoes. It is equally popular with Karachais and Balkars. Previously, it belonged to ritual treats, but is now considered everyday. Outwardly, the food most resembles flat cakes, although some attribute it to pies. The methods of cooking dishes from different nations are very different from each other.

Balkarians prefer very thin products and bake them in a dry pan (alternately on both sides).   Ready cakes are stacked one on top of the other, spreading each of them with melted butter (like pancakes). After standing for several minutes in a plate covered with a lid, they become soft and tender.

The Karachay recipe for the dough and toppings is almost the same as the Balkar one, but the cakes are made thicker. They are fried in large quantities of vegetable oil. But, unlike pies or chebureks, one product completely occupies the entire surface of the pan.

The dough for a traditional dish is prepared without yeast, on sour milk, and in the classic version even soda is missing. They only serve it hot to the table, and with it - sour cream, yogurt or Ayran popular in the Caucasus.

For the test take kefir or yogurt. Fatty kefir can be diluted with water in a ratio of 1: 1. Some recipes also include butter, while others use it only to smear hot items.

To prepare six cakes from a simple dough, you need to stock up on the following products:

• kefir - 250 ml;
• flour - 2.5 cups;
• soda - 0.5 tsp;
• salt - 1 tsp;
• cheese - 100-150 g;
• potatoes - 4 pcs. medium size;
• greens - a bunch;
• butter - 60 g (grease finished products).

With greens, it is important not to overdo it, only the one you like is put in the filling. If cilantro is not to your taste, you can limit yourself to dill or parsley. By the way, it is dill that retains its aroma very well, subject to heat. It is best to take Ossetian or Adyghe cheese. But it can be replaced with cheese or use a mixture of several types. There is a recipe that uses suluguni and even Dutch cheese, but it can hardly be called traditional, although in this case the dish is not bad.

The amount of salt is indicated only for the test. It is assumed that in Brynza and Adyghe cheese it is quite enough. But you must definitely try the filling before use and, if it turns out to be too fresh, add salt to taste.

Preparation of the test and toppings

Kefir, flour, salt and quicklime soda are mixed in a bowl or pan. Knead the dough well. The recipe for its preparation does not prohibit the use of automation: a bread machine or a food processor with the corresponding function.

But after that, the finished dough still needs to be wrinkled in your hands for at least a few more minutes. Then it is covered with a towel and left to "rest" for 10-15 minutes. During this time, gluten will have time to swell, so the dough will turn out smooth and soft. It will be convenient to roll out.

Potatoes need to be cooked and mashed with a pestle until mashed. If possible, grate the cheese on a fine grater. Too crumbling and crumbling in the hands of the product is more convenient to pass through a meat grinder. Some scroll along with cheese and potatoes. The greens must be cut very finely, and the tails should be thrown away right away. Hard impregnations in the filling will complicate the preparation of the preparation of the dish, as thinly rolled dough can break due to them.

6 balls are made from the finished dough. The filling is also immediately divided into 6 parts, after which you can proceed to the formation of products. To do this, you need to flatten the dough ball with your palms, at the same time not forgetting to give the cake a rounded shape. Then the filling is placed on top, the edges of the dough are wrapped in the middle and plucked.

The result should be a giant donut. Then, on a table sprinkled with flour, they gradually bend it with their hands to make it look like a cake. All seams formed during the molding of the dough should be smoothed and become almost invisible.

If a Balkarian recipe is used, the cake is brought to the desired state using a rolling pin, sprinkled with flour. It is not necessary to use force when rolling out, touching the rolling pin should be gentle and accurate. The ideal thickness of the cake is 3-5 mm, but in the process of rolling it is advisable not to overdo it so that the filling does not break through the dough.

Another important condition is this: the diameter of the cake should not be larger than the diameter of the container in which it will be prepared.

Grease the pan without greasing. Hitchines are baked over medium heat for 2-3 minutes on each side until lightly browned. The resulting bubbles can be punctured with some sharp object. Ready cakes are put in a plate and well lubricated with melted butter.

National Karachay dish

In addition to the already mentioned products, 1-2 tbsp. Are added to the dough. tablespoons of vegetable oil. You do not need to put soda, but pour so much flour so that the body turns steep. Caucasian cooks, kneading the dough, from time to time squeeze it into a lump, which they forcefully hit the table. So that it does not come out too tight, it can be beaten with a rolling pin.

Thoroughly kneaded dough is left under a towel for 1-1.5 hours. When it is infused, you can begin to form round balls. On a table sprinkled with flour, they flatten their hands into flat cakes the size of a palm. Using the Karachay recipe, you should not save on the filling, as the cakes are not too thin and not as easily torn as the Balkar ones. To increase the mass of cheese you need to take more (about 250 g).

On average, about 2 tbsp will be required per product. l masses with greens. It is molded in the form of a donut, that is, the edges of the dough are wrapped and pinched in the center.

After that, it remains with your palms to turn the donut into a cake and carefully smooth out all the bumps from the seams with your fingers. This recipe does not imply the use of a rolling pin, but it can be used to give the product a flat surface. The thickness of the cake is from 5 to 7 mm, and at the same time it should occupy almost the entire surface of the pan.

Products are fried on both sides in a large amount of preheated vegetable oil. It is not necessary to pierce the resulting swellings. Fried flat cakes are stacked on a plate.

Despite the vegetable fat, each of them still needs to be lubricated with butter. Serve the dish is recommended with sour cream. Before this, the Hichina are cut into 4 parts crosswise. Actually, this is where their name came from: the word "hych" means "cross."

Is it possible to put yeast in dough?

Over time, the classic recipe for the dough was improved, eggs, butter and the fact that in the Caucasus they usually don’t put in bread products (yeast) appeared in it. Nevertheless, this dish became known as khychyna. It has many admirers who are not too picky about how to cook traditional dishes. Formed cakes can be fried in a pan (in oil or without it) or baked in the oven.

The basis is any recipe for unsweetened yeast dough, for example, the following. First you need to heat 1.5 cups of milk to 40-45 ° C. 25 g of mashed “live” yeast (a quarter of a small pack) are diluted with 1 tsp. Sahara. Cover the container with a napkin and do not forget that the volume of the mixture will soon increase by 3 times.

After standing for 5-7 minutes, it will be covered with bubbles, and the yeast will completely dissolve, even if before that there were lumps in them. Thus prepared composition can already be used for the test. If there is no “live” yeast, they are replaced with dry yeast in an amount of 7 g (small bag). But it should be noted that some types of dry yeast come up very quickly, so you need to carefully monitor them.

In a bowl with milk-yeast mixture, beat 1 egg, put 1 tsp. salt and flour (you need about 2.5 cups, but do not need to pour all at once). First, you need to knead the dough a little, then put 30-40 g of butter in it (it can be replaced with the same amount of margarine or 2 tbsp. Vegetable oil) and knead again.

Only after that it will be possible to determine how much flour you need to add to get a cool dough. You need to knead it until it stops sticking to your hands, but you should not beat it on the table. Then cover the dough with the lid and put in a warm place for 1 hour.

How to cook yeast from yeast dough?

The filling is prepared as follows: 6-7 jacket-cooked and peeled potatoes need to be rolled in a meat grinder with 400 g of feta cheese and Adyghe cheese, add finely chopped greens, and salt if necessary. Then the same recipe is used as before: put the filling on the dough, form a bun, flatten and roll.

Thin cakes are cooked in a dry pan and then greased with oil. Thicker fried in vegetable oil (3-4 minutes on each side).

In order to bake a yeast version of hichin with cheese and potatoes in the oven, the dough is rolled into a round layer with a thickness of not more than 2 mm and a diameter of a frying pan. A filling is placed on it, which is covered with a second similar layer. The edges of the dough circles are plucked to make a cake. It is carefully transferred to a preheated pan greased with margarine. A small incision is made in the middle of the cake.

Since this recipe is quite democratic, the product can also be shaped as a cheesecake. Then the upper layer is not required, and the lower one becomes a little thicker. To make the dish beautiful, you need to grease it with a beaten egg before baking. It remains only to put the pan in an oven heated to a temperature of 200-210 ° and hold there for 10-12 minutes until the cake is lightly browned.

Traditional Russian cuisine has been enriched by many recipes borrowed from other nations. They have become familiar in our menu. One of them is hitchines with cheese and potatoes.

Classic huts with cheese and potatoes

This dish came to us from the Karachay-Balkarian cuisine. Thin cakes stuffed with potatoes, cheese and herbs are fried in oil or just in a dry frying pan. Here they are prepared in every house and served, cutting the stack crosswise, hence the name: in Balkarian hich - cross.

Ingredients:

• one glass of fat yogurt, and preferably yogurt and water, in the homeland of the khychins they are made from ayran, which is not diluted with water;
• a teaspoon of salt and soda;
• about 4 cups flour.

Ingredients for the filling:

• per kilogram of cheese, better than home and potatoes, in uniform;
• approximately 100 g butter.

How to cook:

1. To prepare the dough, add kefir and water, salt and soda to the mixture, mix. Pour the sifted flour in portions, first kneading the dough with a fork, and then with your hands. It should be soft, elastic, not stick to the hands. He needs to rest for about half an hour.
2. Boil potatoes and cook mashed potatoes. But for a classic dish, the filling is made from jacket-boiled potatoes, passed through a meat grinder or grated with large holes. Also three and cheese. If you want at this stage, you can add chopped greens. Mix the filling well and make apple-sized balls out of it.
3. We divide the rested dough into balls two times smaller than the filling. We stretch them into a cake, put a ball of filling in the middle and, gently stretching the edges, make a round pie, pinching the edges.
4. We lay it on a table sprinkled with flour, presses it first with the palm of our hand, then rolls it with a rolling pin until the thickness of the cake reaches half a centimeter.
5. Khichin is fried in a dry cast-iron pan, and it is convenient to do this in dishes with Teflon coating. Cooking time is approximately 2 minutes on each side.

We thoroughly coat the finished cake with butter.

From yeast dough with herbs

To prepare 10 hrychin you will need:

• 280 g of milk, which is diluted with 150 g of water;
• 8 g of yeast;
• 5 tablespoons of lean refined oil;
• art. a spoonful of sugar;
• 2 teaspoons of salt;
• approximately 650 g of flour;
• 500 g of potatoes and Adyghe cheese;
• two bunches of any greenery.

Add salt and pepper to taste.

How to cook:

1. We revive the yeast by stirring them in 150 g of warm water. For their activity, be sure to add all the sugar to it.
2. As soon as the mixture begins to bubble, stir it with warm milk, add part of the sifted flour, butter and the rest of the flour. For the dough to rise well and be airy, it must be kneaded for at least 15 minutes.
3. Let him rise.
4. During this time, we prepare the filling: mix grated boiled potatoes, cheese and chopped herbs. Season with salt and pepper.
5. We roll 10 balls from the filling. Divide the dough into 10 parts. Blend them well in flour and spread them into a cake, on which we put the filling. We wrap the edges of the cake so that it turns into a bun, pinching the edges well.
6. Once again, we dust the cake with flour and roll it well, trying not to tear the filling out.
7. Fry in a dry pan for about 2 minutes on each side. If the hychin is swollen, it must be carefully pierced with a fork.
8. We grease finished products with butter.

With the addition of meat to the filling

This dish is made from unleavened dough.

For him we take:

• 200 ml of water;
• 1/4 teaspoon of salt;
• 2 to 3 cups flour.

Ingredients for the filling:

• 200 g of minced meat and raw potatoes;
• a bunch of green onions;
• butter for frying.

Salt and pepper are added to taste.

How to cook:

1. Knead the dough from all the ingredients, put it in a plastic bag and place in the refrigerator.
2. For the filling, three on a coarse grater raw potatoes and finely chop the green onions. Mix it all with minced meat, salt.
3. We divide the dough into three parts and roll them into cakes, lay out the filling. We collect and pinch the edges in the center. We turn the resulting product with a seam down and carefully roll it to a thickness of not more than 1 cm.
4. Fry in butter for 3-5 minutes on each side.

Karachaevsky hitchines with potatoes and cheese

For them, knead a fresh dough without adding soda.

Ingredients:

• 2 cups kefir;
• about 700 g of flour;
• a pinch of salt;
• 400 g of potatoes and cottage cheese, can be feta;
• butter for frying.

How to cook:

1. Knead the dough and let it rest. Boiled in their jacket potatoes we grate, chop the cheese and mix it with potatoes.
2. Divide the filling into 6 parts and roll 6 balls.
3. Roll out 6 cakes, in the center of which we place balls. We collect the dough, enveloping the filling, and pinch.
4. We roll the Karachaevsky hitch to a thickness of half a centimeter. Fry them in oil until golden brown.

A simple recipe in a pan

Cottage cheese is added to the filling for this dish.

Ingredients:

• 200 g of cottage cheese;
• three jacket-boiled potatoes;
• 1 bunch of dill;
• a glass of kefir and water;
• about 5 glasses of flour;
• a large pinch of salt;
• butter for greasing hychinov and vegetable - for frying.

How to cook:

1. Knead the dough out of water, kefir, flour and salt. We knock it out several times, throwing it on the table with effort. Let’s rest for about a third of the hour.
2. Three warm potatoes, mix it with cottage cheese and chopped dill, salt to taste.
3. Divide the dough and filling into 10 servings. We form hichyns in the same way as in the previous recipe.
4. Fry in vegetable oil, and then grease with butter.

How to cook on kefir

Products on kefir are more tender.

Ingredients:

• egg;
• 400 ml of kefir or yogurt;
• a teaspoon of salt;
• half a teaspoon of soda;
• 20 g of softened butter;
• 0.5 kg of Adyghe cheese or any other rennet and potato; butter for lubrication.

How to cook:

1. Knead the dough on yogurt with the addition of eggs and butter, let it stand for 20 minutes.
2. Three boiled potatoes, cheese, mix, if necessary, salt.
3. Divide the filling and dough into 10 parts.
4. Roll out the cakes and form the hitch, as in the previous recipe.
5. Fry in a dry pan and grease with butter, stacking in a pile.

Balkarian huts with potatoes and cheese

For Balkarian hichina potatoes are taken 2 times more than cheese. Knead the dough in water in half with kefir or just in water.

Ingredients:

• half a glass of kefir and water;
• a pinch of soda;
• a teaspoon of salt;
• about 3 cups flour.

The filling can be made from grated boiled potatoes and cheese or from minced meat.

How to cook:

1. Knead the dough and let it rest for half an hour. We cook any filling. For hichin with cheese and potatoes, 250 g of one and 0.5 kg of the second component will be required.
2. Divide the dough and the filling into equal parts.
3. We form hichin as in the previous recipe.
4. Balkar huts are fried only in a dry frying pan, then they are generously greased with oil.

Potatoes need to be cooked in their uniforms, for this we put it in a small saucepan, pour cold water and put on the stove. Boil until tender.

While the potatoes are being cooked, let's take a test. Pour ayran and water into a deep bowl, add soda, mix. We are waiting for 5 minutes.


  After 5 minutes, add the sifted wheat flour and salt.


  Knead an elastic, tight dough.


  We put the dough in a simple plastic bag, or wrap it with cling film and put it in the refrigerator for 20 minutes.


  By this time, the potatoes are cooked. We take it out of the water, cool it, peel it. Then rub on a coarse grater.


  Finely chop the greens. You can take dill, parsley, cilantro and even green onions, most importantly more. Some Balkarian housewives put young nettles, fresh mint, sorrel, and wild garlic in the filling.


  Add chopped greens and salt to grated potatoes.


  Mix the potato filling.


  We take out the dough from the refrigerator, put it on the working surface of the table, sprinkled with flour. Divide into several equal pieces.


  Each piece is first rolled into a small ball, and then rolled into a cake.


  In the middle of each cake we spread a tablespoon of prepared potato filling.


  We tighten the edges tightly.


  We roll out the resulting ball with a rolling pin into a very thin cake, the filling will shine through the dough. You need to roll it carefully, pressing the dough into the filling, and not pull, otherwise the hitch will tear.


  Fry the huts in a dry frying pan without oil, on both sides until the dough is browned. It usually takes 3 minutes on each side.

It is advisable to take a non-stick pan.

You can sprinkle an ordinary pan with a thin layer of flour. After a while, when the flour is lightly browned, remove it and sprinkle the pan with new flour. Do not wait for the flour to burn. Sometimes the raids in the pan are inflated like a bubble. Then they can be carefully pierced with a toothpick to release hot steam and reduce its pressure.


  As the Caucasian chefs say, “a good hychin should not only have a beautiful shape, but also melt in the mouth without getting stuck in the throat.” Therefore, ready-made hits are good grease with melted butter. This applies only to the Balkarian hychins. And the Karachays themselves are fatty, because it is customary to fry them in oil.


  Hitchines are served, stacked in a pile, and sometimes cut into 4 parts with a cross. Actually from here the name of baking came from - “heych”, which literally means “cross”.

On the table, cakes must be hot!

Often at home, dishes for hichinam make a sauce of sour cream, pepper, garlic, salt. Salty cakes are dipped in soups during meals and eaten with meat and vegetable side dishes. Sweet variations are consumed with tea, milk, ayran. Good appetite!


  You can prepare the dough for hitchines and the filling in advance, and fry the cakes when there is time and need. Semi-finished products can be stored in the refrigerator for 2-3 days.

So that the hot cakes do not cool down longer and do not dry out, put them on top of each other in a large pan, cover it tightly with a lid and a towel.