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Home › Recipes › Khychiny with cheese and potatoes


Khychiny with cheese and potatoes

Directions:


1
Make the dough: combine kefir + water at room temperature, salt, flour. Batter with fork and when the dough thickens, you can start battering by hand. The dough shall be kneaded well. Continue to knead strongly within 10 minutes, periodically slamming the dough on the table with full force. Put the dough in a bowl, cover it and let it stay for at least 30 minutes.
2
For the filling: peel and mash the boiled potatoes; shred cheese or pass through a meat grinder (this works best). Test for the level of saltiness. If the cheese is too bland, you can add a little salt.
3
Divide the filling into 12 balls and cover them with a towel to avoid drying. Divide the dough into 12 parts and cover too. The filling balls will be larger in size than the dough balls.
4
Stretch a piece of dough into small flat circle. Place the filling ball in the center.
5
Pull up the edges and secure. You should have a ball encased in dough.
6
Heat up a heavy-bottomed frying pan, cast iron is best. Don't use oil or grease. Melt butter for greasing and place next to the plate on which you'll stack khychiny.
7
Generously sprinkle your work surface with flour. Start to carefully roll out a ball. The dough will be hard to work with at first, but will give in at some point, just remember not to press very hard with the rolling pin, or it will rip. Slow and steady wins the race.
8
If your khychiny breaks a little, don't despair, you can fry it the way it is. It will still be yummy. You'll get better at it. This is a real art.
9
Place rolled-out khychiny on a well-heated pan on medium heat. Fry until golden-brown spots appear. Khychiny may inflate into a bubble. That's fine. Simply pierce with a knife and it will deflate. Turn over and cook on the other side. Transfer the ready khychin to a plate. Roll out another khychin. While it's cooking, generously grease the first one with butter. Roll out the next one.
10
Stack khychiny. When ready, cut the whole stack into 8 slices.
Serving suggestion
Goes great with the following sauce: plain yoghurt (alternatively, use sour cream combined with kefir) garlic, salt, fresh dill.


Ingridients:

Dough
  • 0.5 l liquid (kefir + water)
  • 1 teaspoon salt
  • 4.5 cups of flour
Filling
  • 1 kg of soft cottage cheese (such as unsalted brynza or suluguni)
  • 1 kg of unpeeled boiled potatoes
  • 100 g melted butter
  • Directions