Khychin is a national dish of the Balkar people. They are popular with adults and children. They are willing to eat both in winter and in summer. They are equally well combined with cold ayran, and with hot tea. I will gladly share with you the recipe for cooking. Khychin come with different fillings: with potatoes and cheese, with meat stuffing, with herbs, with leaves of the tops, with cottage cheese, and even with nettles. But today I will show you the traditional cheese gins.
The recipe for 7 hychins.
You will need:
0.5 kg of potatoes (this is 7-8 medium potatoes),
700 gr. Cheese type cheese,
600-700 gr. Flour,
Warm water,
salt,
butter.
DISHES:
meat grinder,
a bowl,
A frying pan,
Scapula.,
Knife.
First, boil 0,5 kg. Potatoes. Brush it and cut the cheese into small pieces so that you can pass it through the meat grinder.
The resulting mass of a good mix, add a teaspoon of butter and salt to taste.
Roll the balls the size of a tennis ball. The idea should be 6-7 balls.
At the next stage you need to pour so much handful of flour into the bowl, how many balls you got.
In another bowl, pour warm water and sprinkle it a little.
Pour the water slowly into the flour, and start kneading the dough. It is necessary that it is very soft. Very soft. This is important, otherwise it will not work.
Here's our dough.
Cover it with a food film and leave the rest for 10 minutes. We call this "kesine kelsin", which means "let him come to himself."
Next, roll small balls of dough. The balls should be half the filling. You can not see the difference in the photo, but check the balls from the dough less than the filling twice.
Now the most crucial moment will begin. You should place the filling in the middle of the dough (you can roll out the dough a little), and try to close it completely, tearing the edges carefully.
There should be no gross "scars" from the protectors. Here we got such a neat little coloboche with stuffing. A little press it, and leave to rest on the flour-padded surface. While you do the same with all the other balls, the dough will rest and you can proceed to the next stage.
Now, you need to roll the ball as thin as possible. The thinner the kychin, the more delicious it is.
The real mistress is the one whose khychin will turn out to be perfectly round and thin.
The diameter of the hutchins reaches 3-4 mm. If you comply with all the rules, the filling will not come out.
Meanwhile, on the stove, the frying pan should already be heated. We shift the rolled hutchin to it. In a couple of minutes it can be turned over. That's the front side of the hitch. Try to bake it properly.
Take the spatula, and turn over to the other side. At this stage, the hychin may swell, and it must be pierced with a knife. When the second side is baked, you can shoot on a plate.
But the reverse side. At the time of filing, it must be from the bottom. Lubricating with butter.
We do the same with all the other balls. Here is a pile from me left.
We cut into four parts and everything is ready.
Khychin is preparing for a long time, but they are worth it. They are nourishing, and from one khichin it is possible to eat, but on one, you precisely, do not stop.
Usually they are served in this way. But this is optional. There is need in a hot kind. They eat with their hands.
This is a versatile dish. Without him, no holiday is enough. He is loved by many for his unique taste. Khychiny can be re-heated in a pan, this does not make them worse. These khychin are thin, soft and soft. You will have to try this national Balkarian dish in the CBD.
AS TATLES OF BOLSUN. Pleasant to everyone's appetite.