Khichiny with meat is a dish that is considered national by many peoples of the Caucasus. Karachais and Balkars especially revered this dish. Khychins are stuffed cakes fried in oil. Caucasian hostesses prepare them for the most important holidays, but they often spoil household members with khychins on weekdays. Juicy filling, tender dough with a slight sourness, fragrant spices and the aroma of butter - this is what determines the popularity of the dish in all corners of the Earth. It is served in many catering establishments of all levels, from small eateries to the most respectable restaurants.

Dough for meat khychin

For many centuries, Caucasian women have been preparing simple, but incredibly tasty khychins, they are extremely simple, it contains only the simplest products. The dough preparation technology 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, this makes it even more fluffy. But you should know that there was no soda in the original recipe. If the dough is well kneaded, and it took enough time to proof it, the baked goods will be fluffy enough even without soda.

To prepare the dough, 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.

Ayran should be at room temperature. Add an egg, salt and ghee to it. Knead with a fork, gradually adding flour. You should not make the dough too tight, it is better to pay more attention to kneading. The better the dough is kneaded, the tastier the khychiny with meat will be.

Filling

Khichins are cooked with homemade cheese and garlic, mashed potatoes flavored with herbs and, of course, minced meat. Connoisseurs believe that khychins are delicious with chicken, veal, and 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 a twisted grated onion, a couple of crushed cloves of garlic and a small bunch of herbs. Season the minced meat with salt and pepper according to your eating habits.

You can also prepare the filling from other types of meat. Great for khychin and mixed minced meat made with pork and beef.

Preparation

Khichiny with meat is a fairly large baked goods. One piece should be the same size as the pan. Divide the dough into fist-sized balls. Count their number and form the same number of minced meatballs.

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

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

Serving to the table

Grease each fried product with a piece of butter. If you wish, you can sprinkle the whole stack of khychin with meat with herbs. Photos prove that this dish looks very appetizing even without additional decorations. Therefore, some people prefer to do without them altogether.

There is another way to serve this dish to the table. A stack of khychin is cut into 4 pieces with a sharp knife. 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.

Ingredients for the dough:

• wheat flour - 600 g
• ayran - about 300-400 ml
• 1 egg
• salt to taste
• odorless vegetable oil - 3-4 tablespoons

Filling Ingredients:

• ground beef - 500 g
• greens - cilantro or parsley. You can do both
• onions - optional
• butter - for greasing finished cakes

• preparing the dough
• sculpt and roll khychins
• fry in a dry frying pan
• grease with butter

Khychins are such cakes that are molded using the technology of closed khachapuri, but their dough is yeast-free, they are cooked in a dry frying pan and turn out to be thin (there are thicker options, but I don't like these, so we will not consider them :))). The classic version for the filling is potatoes, cheese, herbs! Such cakes are common in the Caucasus. Also, their varieties are the Turkish guzleme cake and the Caucasian kutabs. However, they are molded a little easier. I'll definitely make them sometime on my blog. However, today I want to share my cooking experience khychinov with meat... The most important thing in this process is to prepare a soft and elastic dough that will not stick to your hands! If you see on the internet that the dough has to be cool for this dish, don't believe it! Judge for yourself, we will need to stuff it with minced meat and then roll it into the thinnest circle. Tight will just tear before we get the thickness we need! So, how to cook it soft so that it does not stick to your hands and some more subtleties that I noted for myself in several cooking attempts are described below in the recipe!

In this recipe, I described in as much detail the nuances of the preparation of khychins as I guessed myself. Honestly, it's hard to cook them the first time. I also note that ayran gives them a light, colorful sourness, however, not every ayran works like that. In different attempts I used different manufacturers and the effect was very different. But it's still better to do it on it than on the water. Also use good butter, otherwise you can ruin your efforts with the final touch :)) Good luck everyone! Enjoy your meal!

Khychins are round flat pies with various fillings among Balkars and Karachais. The recipes for these popular baked goods differ from each other. Balkarians most often make the simplest dough - from water and flour. They fry their very thin pies in a dry skillet. Karachais make their khychins thicker and start the dough on sour milk or kefir. The most nourishing and richest among both peoples are khychins with meat. You can cook khychiny with meat according to a recipe adapted to home conditions on your own.

Homemade khychin recipe with meat

Dish: Baking

Time for preparing: 1 hour

Total time: 1 hour

Servings: 6

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 filling for khychins

1. Prepare minced meat from meat and onions. It is faster and more convenient to do this with a meat grinder, 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 the minced meat and add 2 - 3 sprigs of chopped greens.

Dough for khychins

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

Stir and add about 400 g 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 the khychin is about the same as for the dumplings.

3. Divide the dough into 7-8 parts. Use your hands or a rolling pin to shape each part into a circle.

4. Place the filling in the center.

Collect the edges up.

Turn seam down and form a flat, thinnest cake.

5. Grease a frying pan with oil, as is done for pancakes. Fry khychiny 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.

Calorie content: Not specified
Time for preparing: Not indicated

Khychins with meat are delicious cakes that go well with tea or soups / broths. Khychins are cooked with kefir and flour, with the addition of a small amount of salt and soda. Anyone can master such a dough, even novice cooks, in any case, my step-by-step recipe with a photo will help you. To their taste, khychins with meat resemble, especially if you try to roll them thinly-thinly. You can use any meat for the filling - pork, beef or even turkey, chicken are perfect here. Be sure to season the filling with salt, pepper and paprika, and add chopped fresh dill. Khychins are baked in a dry cast-iron pan, after which they must be greased with butter, folded in a pile and the cakes are allowed to rest. So, if you have never tried to cook khychins, then you are welcome to the kitchen.

- kefir - 1 glass,
- wheat flour - 250 g,
- salt - 1 tsp,
- soda - ½ tsp,
- dill - 10 g,
- pork - 200 g,
- dry garlic - ½ tsp,
- onion - 1 pc.,
- salt, pepper, paprika - to taste.

Recipe with photo step by step:

Prepare kefir - pour it into a bowl and throw in a pinch of salt, add soda.




Sprinkle wheat flour in portions. Stir the kefir and flour with a spoon, when most of the flour has been added, transfer the dough to a work surface and knead the dough with your hands.




Now leave the dough in a bowl for 15 minutes, let the dough rest a little.




Choose any meat - rinse and dry. Cut the meat into slices of any size. Chop the onion also arbitrarily.






Grind the meat and onions in a blender bowl or mince in a medium wire grinder. Add salt, pepper, paprika to the minced meat. Pour in dry, granular, or fresh, skipped garlic.




Rinse fresh dill and chop finely, add greens to the minced meat and mix all the ingredients well together.




Divide the dough into small pieces. Roll out each workpiece a little, put a ball of minced meat in the center.




Gather the edges of the dough over the filling, pinch the dough a little.






Roll out the resulting cakes in a thin layer.




Fry the khychiny in a dry cast-iron pan for a few minutes on each side.




Grease the finished khychiny with butter. When all the cakes are ready, serve them to the table.




Good appetite!
Still very tasty and satisfying

Khychiny with meat.

Ingredients:
For the test:
- 500 ml of curdled milk;
- 1 tsp soda;
- 1/2 tsp. salt;
- flour, how much you take.
For filling:
- 1kg of beef;
- 4 medium onion heads;
- salt;
- ground black pepper;
- vegetable oil for frying.
For lubrication:
- 100-150 g of butter.
Cooking method:
1. In a bowl, combine curdled milk, salt, soda and flour. Knead the dough, slightly looser than for dumplings and leave it for 30 minutes.

2. Scroll the meat through a meat grinder. Peel the onions and cut into small cubes, fry until translucent in vegetable oil, put the minced meat on the onion, stir and lightly fry. Then reduce heat, add salt, pepper, a little water and simmer until tender and complete evaporation of the liquid. Cool down.

3. Cut the dough into small pieces (about 12 pieces), roll out each piece and put on it the filling equal in volume to the piece of dough. Pinch the edges into a bag and form a cake. Gently roll out each cake with a rolling pin.

4. Preheat a large cast-iron skillet, reduce heat to medium and place in a dry skillet, one flat cake, fry until tender (about 4 minutes on each side).

5. Grease the finished khychiny with butter and put in a pile. Serve hot, with sauce: sour cream + dill + pepper + salt.

Khichiny with cheese.

Ingredients:

Cheese (white homemade) - 500 g,
- potatoes - 1 kg,
- wheat flour (ordinary white),
- water, salt, butter.

Cooking method

1. Twist the cheese through a meat grinder. In general, the success of khychins depends by 80% on properly selected cheese. The cheese should not taste very salty or uncooked, like Dutch cheese.

2. Boil the potatoes and crush them as for mashed potatoes, but without adding milk and butter. The ideal option is to boil potatoes in their uniforms, cool, peel and twist through a meat grinder.

3. Mix cheese and potatoes into a homogeneous mass. The ratio of cheese and potatoes is approximately 1: 2, but this is not a strict proportion, someone likes it when there is more cheese, and someone likes more potatoes.

4. Roll up balls, about the size to fit in the palm of your hand. If the pan is not large, then make the balls a little smaller.

5. Let's go to the test. Pour flour into a cup, make a small indentation so that it is convenient to pour salted water there. Knead the dough gradually. The main thing is not to make the dough tough. It should be very elastic, which is achieved with good mixing. After the dough is ready, cover it and let it stand for a while.

6. The ratio of filling and dough should be approximately as shown in the picture. The dough should be several times smaller.

7. Roll out the dough a little or shape into a circle by kneading it in your hands.

8. Put the filling into the dough.

9. Gently and evenly stretch the dough around the filling. I must admit that this may not work the first time. Also, it may not work if the dough is not elastic enough, too steep. In this case, you can simply roll out the dough so as to completely wrap the filling with it.

10. Pinch the edge and, if there is excess dough, cut off with a knife. Try to envelop the filling as evenly as possible.

11. Slightly crush the resulting ball with your hand and let stand for a few minutes. While you can sculpt the following balls.

12. Roll out easily and gradually as thin as possible. It is ideal to roll out the shape of a circle, but if you get something shapeless, it does not matter, it does not affect the taste. If the dough breaks a little when rolling, then moisten this place with water and sprinkle with flour - the holes are gone.

13. Put the rolled khychin in a preheated dry frying pan (either a cast-iron pan, a pancake pan, or any with a Teflon coating is suitable). Fry over medium heat for a couple of minutes, as soon as fried specks have formed, you can turn over.

14.On the other hand, also fry for a couple of minutes until browned specks form. At this stage, the khychin may swell - pierce it with a knife until it bursts (if the khychin bursts, do not worry that the ceiling will be splattered, it may just tear so that the filling flows out into the pan).

15. Remove the khychin from the frying pan and immediately spread generously with butter. Pay special attention to the edges.

Khychiny - fried flatbreads made from unleavened dough with potato-cheese or meat stuffing with greens, a national dish of the Karachais and Balkars.

The highest hospitality of the hostess of the house of these peoples in the past was considered an invitation "to the khychyns" This is one of the most honorable dishes in the list of flour dishes of the Karachai-Balkarian cuisine, this is, so to speak, her face. A meal without khychin is considered poor, especially without meat khychin.

In some of their details, the khychins of the Balkars differed from the Karachai. Balkars made khychins from potatoes very thin and baked in a frying pan, greasing it with a little oil. The Karachais made khychins of the same size much thicker (in comparison with the Balkars several times) and fried, as a rule, in a large cauldron and boiling fat or butter.

Cooking features

When preparing the dough, add butter or margarine to it.
- Round cakes roll out very thinly.
- After that, they are fried on both sides in a hot pan and greased with butter.
- During frying, the khychin swells to a spherical shape.

Based on materials from nalchik.ru