Recipes for the simplest dishes from nothing

Find out 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

4.94/5 (33)

Kystyby is a traditional dish of Tatar and Bashkir cuisine., which gained its popularity thanks to its easy recipe. Many argue about how correct the name sounds, because you can find a lot of pronunciation options: kastyby, kystybai, kostybey, kystyby, kastebey, kostybai and kostebey... In general, many names of Tatar dishes have an interesting translation, for example, echpochmak is translated as - “ triangle,” and kystyby means “pinched.” However, no matter what you call it, the national Tatar dish kystyby with potatoes is an unleavened flatbread that is fried in a frying pan and then filled with mashed potatoes or porridge. Thanks to this, this dish can also be consumed during Lent, although it is difficult to call it dietary.

Did you know? The largest kystyby prepared in Bashkortostan entered 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 with it. 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 kastyb also has more than one method of preparation - with milk, with kefir, with sour cream... Each of them has its own advantages. Therefore, I will tell you how to prepare classic kystyby with potatoes, and then you can choose the filling options yourself.

Kitchen appliances: spoon, knife, rolling pin, frying pan, saucepan, plate, masher.

Ingredients

For the test:

For filling:

How to choose the right ingredients

To prepare Tatar-style kystyby with potatoes, as in the recipe, you need to choose the right products:

• Use only the highest quality flour.
• Choose medium-fat milk, or homemade milk.
• The type of potato does not matter, the main thing is that it boils well.

Cooking process

1. Mix milk with sugar and salt until completely dissolved. Break the egg into the milk, then the melted butter and stir until smooth.
   
   
2. Gradually pour in flour and knead the dough.
   
   
3. Knead it well until the dough becomes soft and elastic, but not too tight. The dough for kystyby with potatoes must be tender, otherwise the whole recipe makes no sense. Wrap the dough in cling film and leave for 20 minutes.
   
   
4. Peel, wash the potatoes and cook in salted water. While it is cooking, finely chop the onion. Fry it until golden brown in butter.
   
   
5. When the potatoes are cooked, mash them.
   
   
6. Add oil to it and pour in milk.
   
   
7. Mix the finished puree with onions.
   
   
8. Cut the dough into pieces and roll it out into thin flat cakes.
   
   
9. Place the flatbread on a dry, hot frying pan and fry on both sides until crispy (brown dots).
   
   
10. Place the filling on one half of the finished flatbread and cover it with the other.
    
    
11. Brush butter on top 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.

Usually kystyby is served as a main dish. You can also serve it with a salad of fresh vegetables or pickles. Kystyby is also served as a second course with meat and fish. It is customary for the Tatars to serve kastyby with strong black tea, which, in my opinion, is the best option.

Kystyby with potatoes is one of the simplest and most delicious dishes of Tatar cuisine. It consists of flat cakes folded in half with potato filling inside. The flatbreads are baked in a dry frying pan, and the finished kystybai must be poured with melted butter. This pastry is much easier to prepare than regular pies. You can use porridge and vegetable mixes as a filling, but kystybai with Tatar potatoes is still considered a classic option. The recipe with photos was filmed step by step for all lovers of national cuisine who like to reproduce old recipes step by step. You can immediately look at the pictures to make sure that the dish is prepared quite simply. The dough has several cooking options. The most popular recipe is dough made with milk or water. I will tell you about it in detail, and at the end, for lovers of culinary variations, I will tell you how to prepare the dough in water.

Ingredients for milk dough:

• milk – 0.5 cups (fat content does not matter),
• butter – 50 grams,
• sugar – 1 tablespoon,
• salt – 1 level teaspoon,
• egg – 1 piece (medium),
• flour - 2.5 cups.

• potatoes – 1 kilogram,
• onion (optional) – 1 large,
• butter – 50 grams,
• milk – 1/3 cup,
• vegetable oil – 3-4 tablespoons.

How to cook kystyby with potatoes

Let's start with potatoes. We wash it, peel it and cut it into approximately equal parts. Place the potatoes in boiling salted water and leave to boil until tender.

During cooking, it is quite possible to have time to knead the dough into kystyby.

Melt the butter, dissolve the sugar in lukewarm milk. Mix sweet milk with butter, beat an egg into the mixture, add salt and stir everything until smooth.

We kneaded it and immediately put it in a bag to rest for 15-20 minutes. That's it, we don't need any more flour for this dough. It’s convenient to work with; it doesn’t stick to your hands or rolling pin at all.

Let's return to the filling. Drain all the yushka from the finished potatoes. Add warm milk to it (you can quickly burn it in the microwave) and butter.

Knead the filling intensively until the lumps disappear completely. In principle, the filling is already ready, but if you wish, you can add chopped and fried rasta to it. oil onion. I have such a desire - I add. To prevent the filling from cooling down while the cakes are baking, cover it with something.

We take the dough out of the bag, divide it into 5-7 small lumps, roll each into a thin round cake and prick it with a fork. Quickly, so as not to dry out, fry the cakes in a completely dry, well-heated frying pan. Do not add a drop of oil! Remove immediately when slightly browned.

Place the finished flatbreads in a stack and be sure to cover them with a lid or plate so that they become softer and do not dry out. Important! After frying, immediately grease the milk cakes on both sides with butter, and only then cover them. It is not necessary to grease the unleavened cakes - they will already become soft.

When all the cakes are ready, fill them with filling. For this, 1-2 tbsp. l. Place mashed potatoes on one half of the flatbread and cover with the free half of the mashed potatoes.

You can serve kystyby in two ways: pour warm butter over it or serve the butter separately in a bowl so that you can dip it into it.

And one last note. To my taste, kystyby made with unleavened dough tastes better, but only if you serve it immediately after preparing it, while the flatbreads and filling are still warm. The cooled dough becomes rubbery. You can also prepare kystyby for future use, but then you should definitely choose the version of the dough made with milk: when it sits and cools down, it becomes much softer and more tender than freshly baked dough.

Kystyby is a traditional Tatar dish that has firmly established itself in our cuisine. This is not surprising, because the flatbreads cook quickly enough, and you can take absolutely any filling for kystyby: vegetable stew, porridge or. Visually, it resembles a pie; the filling is laid out on half of the flatbread and covered with the second part. But the most important thing in preparing this dish is to make the dough for kystyby in Tatar style correctly. Let's look at some simple recipes for its preparation.

Dough for kystyby with milk

Ingredients:

• cow's milk – 500 ml;
• wheat flour – 5 tbsp;
• salt - to taste.

Preparation

How to prepare dough for kystyby? Sift the flour thoroughly into a bowl, and then gradually pour in the required amount of milk and add a pinch of salt. Knead the dough into a homogeneous dough and add a little more flour if necessary. Cover with cling film and leave to “rest” for about 25 minutes. That's all, the dough for kystyby without eggs is ready to work!

Dough recipe for kystyby

Ingredients:

• chicken egg – 1 pc.;
• goat milk – 170 ml;
• salt - a pinch;
• wheat flour – 3 tbsp.

Preparation

Break the egg into a bowl, add a pinch of salt and beat thoroughly with a mixer. Then pour in cool milk, sift the flour and knead a thick, homogeneous dough. After this, cover it with cling film and leave to stand for 15 minutes. After the specified period of time, the dough for making Tatar flatbreads kystyby is ready! After that, roll it out on the table into thin flat cakes and cut out even circles with a plate.

Dough for kystyby with kefir

Ingredients:

• kefir – 200 ml;
• salt - a pinch;
• egg – 1 pc.;
• wheat flour.

Preparation

So, break the egg into a bowl, add salt and beat everything with a mixer at high speed. Then pour in slightly warmed kefir, add sifted flour and knead a stiff dough, without lumps. Cover it on top with cellophane and put it in a warm place for 20 minutes to proof. Next, roll out the dough on a floured table and use a plate to cut out neat and even cakes. After this, we proceed to preparing the filling, and cover the dough with a towel so that it does not dry out.

Kystyby dough on water

Ingredients:

• wheat flour – 3 tbsp;
• boiling water – 1 tbsp.;
• salt – 1 teaspoon;
• vegetable oil – 2 tbsp. spoons.

Preparation

So, to prepare unleavened dough for Tatar flatbreads, sift the flour thoroughly through a sieve. Then add salt to it, pour in vegetable oil and pour in boiling water. Mix everything quickly with a spoon until the dough comes together into a smooth lump. After this, let it cool a little and knead it into a smooth, elastic dough with your hands. We leave it to rest for 25 minutes, and then proceed to

Soft dough for kystyby

Ingredients:

You can’t spoil porridge with oil, but neither can kystyby! Oiled flatbreads, but not greasy and filled with potatoes, similar to a version of a stuffed tortilla, subtly belong to the dishes of Tatar cuisine. Kystyby with potatoes or millet porridge is a very favorite dish for many men, and not only them. Today we will learn how to cook kystyby using these secrets and a cooking recipe.

What to use for kneading?

The liquid component of the dough can be water, milk, or both in equal proportions - these are the three most versatile options. You can prepare kystyby with kefir, then in the finished dish the slight sourness of the dough will be in perfect harmony with the sweetish puree for the filling, but the main thing is to choose the right proportions of the remaining ingredients and choose the spices. The most delicate dough is made from potato broth; it will need to be strained.

With or without eggs?

The dough with eggs is more dense and pliable. With eggs, the finished flatbreads taste pleasant and are golden in color, but may turn out to be harsher. They will be perfect if you soak them generously in melted butter. Try both options to find your ideal recipe for making kystyby and tasty dough for it. Eggs are added at the rate of 1 piece per 300-500 grams of flour. With any method, the dough should be allowed to rest a little after kneading.

Shape and size

The dough piece for the flatbread is small in size, about the size of a chicken egg. Each ball is carefully rolled out, very thinly (1-2 mm) away from the center. To speed up the process, you should detach a large piece of dough from the entire mass, roll it out and cut out circles with a plate.

Special mashed potatoes

The filling must be cooked perfectly. So kystyby with potatoes is filled with delicious puree, which is thoroughly mashed to remove lumps and lightly beaten. Warm milk and melted butter are a must in mashed potatoes. If you are preparing the filling with Turkish delight, then the onion and the remaining oil after sautéing are also added to the puree.

Alternative filling options

The filling, of course, can change depending on your preferences, the main thing is the dense structure and temperature (let the filling cool), so the cake will not get soggy. Kystyby with millet or potatoes are the most common types of this delicious Tatar dish.

In two stages

It is not recommended to immediately fill the flatbreads with potatoes or millet porridge. After frying the base on both sides without oil in a hot frying pan, they are immediately bent, otherwise they will break later. After this, they are wrapped in a towel or placed in a container and covered with a lid, and covered with cloth on top. At this time, preparation of the filling is completed. And only after such a thermal effect can you spread the slightly cooled filling. Fry with oil immediately before use, because when reheated it will not be as tasty, and the base may even become cardboard.

Kystyby with potatoes. The perfect recipe

• Milk - 2-2.5 tbsp (1 tbsp - 200 ml)
• Flour - 5 tbsp
• Salt - ¼ tsp
• Small egg - 1 piece
• Butter - 30 g (you can do without it, it will turn out piquant)

For mashed potatoes:

• Potatoes - almost 1 kg
• Milk - at least 150 ml
• Salt and pepper - to taste
• Butter - 50 gr
• Small onion - 1 piece

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• Melted butter for greasing
• For frying - butter

How to cook:

1. Wash the potatoes, peel them, cut them into slices and boil.
2. Pour melted butter into milk, add salt and beaten egg.
3. Then gradually adding flour, passed through a sieve, mix the dough. Gradually begin to form it into a bun with your hands.
4. It may stick a little. Does it stick a lot? Sift the flour onto the work surface (a little bit) and coat, stirring in the flour.
5. Return the dough to the container, cover and let rest a little.
6. Saute the onion with butter, heat the milk.
7. Pour warm milk, onion and butter over the prepared potatoes (drain the broth). Also add spices and melted butter, mix everything thoroughly to remove lumps and beat into a fluffy mass.
8. Take out the dough. Pinch off a small piece as described above and roll it out. Trim off the excess with a plate, it will turn out neatly.
9. Cook the flatbread over low heat in a hot frying pan without fat.
10. Then we oil the hot cake on both sides and bend it in half. You can oil them later when they are completely ready.
11. Repeat until the dough is gone.
12. Fold all the cakes and cover. Leave for 10-15 minutes.
13. Prepare the filling, heat the frying pan with fat. Fill each flatbread with 2-3 tbsp of puree
14. Fry the finished kystyby with potatoes for 2-3 minutes on each side.
15. Oil the kystyby (if you haven’t done this before) and serve.

Kystyby (kuzikmyak) is a traditional dish of Tatar cuisine, an unleavened flatbread fried on both sides, stuffed with mashed potatoes or millet porridge. We will consider the recipe for the first option, since kystybai with potatoes is considered a classic. It will take about an hour to prepare. Only the simplest products are needed.

Ingredients:

• flour – 300 grams;
• potatoes – 500 grams;
• milk – 200 ml;
• chicken egg - 1 piece;
• butter – 70 grams;
• sugar – 1 tablespoon;
• onions – 1 piece;
• salt - to taste.

To prepare kystyby, you can use previously made puree if it has not turned gray.

Recipe for kystyby with potatoes

1. Wash, peel, and cut potatoes into large pieces. Boil in salted water until tender. Boil milk (100 ml).

2. Drain the water, mash the potatoes until puree with a masher (not in a blender), add 1 tablespoon of butter, 100 ml of hot milk, salt to taste. Stir until smooth.

3. Cut the washed, peeled onion into small cubes. Heat a frying pan in butter, fry the onion until it becomes transparent.

4. Add onion to mashed potatoes, stir.

5. Heat the remaining 100 ml of milk. Melt 1 tablespoon of butter.

6. Mix warm milk, sugar, egg, salt and melted butter in a deep bowl.

7. Sift the flour into another bowl.

8. Gradually adding the mixture from stage 6 to the flour, knead the dough until it stops sticking to your hands. Cover with a towel and leave for 20-30 minutes (do not put in the refrigerator, the dough for kystybay must be fresh).

9. Lightly flour the table, lay out the prepared dough, roll it into a thick sausage, then cut into 10-12 pieces.

10. Roll each part into a flat cake with a diameter of about 15 cm.

11. Fry the flatbreads on both sides in a dry frying pan (1-2 minutes on each side). After each flatbread, clean the pan to remove any remaining burnt dough.

12. Place potato filling on one half of the hot (required) flatbread (layer thickness approximately 1 cm), cover with the other half. Brush the prepared kystyby with melted butter and serve.