Kystyby with potatoes - 7 recipes

Kystyby: national characteristics of the dish

Kystyby with potatoes (the recipe with a photo shows the peculiarities of preparing the dish) is probably a simple dough dish of Tatar, Udmurt and Bashkir national cuisine. It is much easier to prepare than any pies. In addition, this is a completely budget option for a very satisfying dish.

Kystybai is filling and easy to prepare.

Fried unleavened flatbreads were traditionally filled with fillings from:

crushed poppy or hemp;
milk porridge (most often millet);
vegetable stew;
Mashed potatoes began to be used relatively recently - from the 19th century.

In appearance, the dish resembles a sochen or a pie with an open edge. Traditionally, hot kystyby is generously greased with melted butter. You can eat it immediately cooked or cold. It is good as an independent dish for breakfast and dinner, can be eaten instead of bread with soup or sweet tea, and is also very convenient to take with you as a hearty snack.

You can prepare a completely lean version by slightly changing the traditional recipe, knead the dough with water instead of milk, replacing animal fats with vegetable ones. It can definitely be said that kystyby is never prepared from yeast dough. Eggs were not added to the traditional Tatar recipe to prevent the dough from becoming tough.

Historians believe that it used to be a dish of the poor, and they prepared it without any recipes from the leftovers that were on hand. Today you can find many different dough options using different types of milk or whey, with sour cream or kefir. Each housewife needs to proceed from her own tastes and preferences, trying different options, choosing the most successful one for herself.

Kystyby became famous throughout the world in 2011, when at a festival in Bashkiria a huge specimen was made, with a diameter of more than 2 m, which was listed in the Guinness Book of Records.

Tatar flatbreads kystyby

Yulietta

I've been meaning to make this interesting recipe for a long time! I thank readers Olesya, Daria and Vlad for the idea and recipes. We talked and talked about delicious flatbreads with an intriguing name... And so I finally made kystyby with potatoes! And I hasten to share - it’s very simple and very tasty!

The flatbreads turn out so tender, the dough just melts in your mouth, and the rich mashed potato filling completes the picture. I ate one - half a frying pan - and had dinner! In this way, kystyby reminded me a little of pies with potatoes - also huge, larger than the palm of your hand, thin, and just as inexpensive and satisfying. Let's try it soon!

Source: https://xn—-itbab3awetda0b1dfk2a.xn--p1ai/nesladkaya-vypechka/tatarskie-lepyoshki-kyistyibyiy.html

Calorie content of the dish

Kystyby can hardly be called a dietary dish. Depending on the chosen method of preparing the dough, its calorie content varies within the following limits:

Type of test	Kcal per 100 g
Lenten on water	47
With milk	68
On kefir	56
With milk, egg and butter	168

The calorie content of the finished dish is approximately 150-200 kcal, depending on the filling used and the amount of oil.

For greater benefit of the dish and lower calorie content, it is recommended to serve it with plenty of fresh vegetables and sour cream instead of butter.

Kystyby with millet porridge

Kystyby (a Tatar-style recipe made from millet porridge has an unusual taste) is popular among the Tatars and Bashkirs.

Millet porridge cooked in water has an energy value of 119 kcal per 100 g of finished product. With the addition of milk and butter, its calorie content increases. In this recipe you can experiment: prepare an unleavened flatbread from liquid dough. Rolling out the dough for kystybya so that it turns out thin requires experience and strength. But both inexperienced housewives and novice cooks can use the batter.

Ingredients

Instead of potatoes, millet appears in the products to prepare the filling:

chicken eggs - 2 pcs.;
cow's milk 0.5 l;
flour 3 cups;
millet 1.5 cups;
sunflower oil 1.5 tbsp. l.;
sugar 1.5 tsp;
salt to taste.

Step-by-step cooking process

The algorithm is the same, but you should pay attention to preparing delicious porridge, since the taste of the finished kystybys depends on the filling:

Heat milk with salt and sugar in a container over low heat.
2 eggs, vegetable oil, sifted flour, mix with a whisk until a batter is obtained.
Heat a frying pan, preferably a special one for pancakes, and grease it with oil.
Use a pancake measuring spoon to scoop out the batter. Fry the pancakes on both sides until browned; when ready, place them in a plate and keep in a warm place.
For millet porridge, you need to take high-quality, free from impurities, grains, manually clean them of debris. Then it should be washed by placing it in a fine sieve.
Place the cereal on the fire in a saucepan with a thick double bottom. To get rid of bitterness, after boiling, drain the water and add clean water.
Cook the porridge over low heat in water in a ratio of 2:1 for 10 minutes, adding salt.
To make the porridge tasty and rich, add the required amount of milk.
In 10 minutes. Turn off the heat, cover the pan with a lid, and you can also cover it with a thick towel on top of the lid. The porridge is left to ripen in this form.
Cow butter is added to the finished porridge; the more, the tastier it will be.
The finished filling is placed on half of the finished flatbread, leveled with a spoon, then covered with the other side.
The resulting cakes are greased with butter.
They put all the kystys in a pile.

Millet porridge can also be prepared sweet. Then reduce the amount of salt and add a little sugar to taste.

Serving rules, decoration, what to combine with

A tasty and satisfying dish served with honey or strawberry jam for tea. It is combined with fresh tomatoes and thinly sliced cucumbers, and decorated with green or red lettuce leaves.

Secrets of cooking kystyby

Kystyby with potatoes (the recipe with photos reveals all the secrets of preparing the dish) is very popular among men and children.

Cooking secrets:

To make the dough especially tender, it is recommended to use cool water for kneading.
If you prepare the version with milk, then on the contrary, you need to warm it up a little.
The flour must be sifted for better elasticity of the dough.
Mix all ingredients with a whisk or fork, and then knead with your hands. It is not recommended to use a mixer or blender.
The dough should be allowed to rest in film or under a towel for at least 20 minutes.
The unleavened version of the dough is preferable if you plan to eat kystyby immediately, hot or warm, without allowing it to cool.
For fluffiness, you can add soda, baking powder or baking powder.
Dough made with milk is suitable for future use. The dish becomes even tastier if it sits for a while and cools down. The juices become more tender and softer than in the heat.
Roll out the cakes as thinly as possible, and select the diameter to match the size of the frying pan.
You need to fry the flatbreads on both sides in a dry, hot frying pan without oil.
Before frying, it is very necessary to shake off the flour so that it does not burn.
For the filling, you can use the remains of yesterday's potato side dish or morning millet porridge.
To prevent the kysty flatbread from breaking when forming, you need to fill it hot, not allowing it to cool completely.
Dairy dough cakes should be generously greased with butter immediately so that they do not become rough or break when filled with filling. Fresh juices will remain soft without this.
The finished flatbreads can be served immediately, but some housewives prefer to fry the kystyby with the filling again. In any case, this option is suitable if you need to reheat a cold dish.

How to cook Kystyby with potatoes according to a step-by-step recipe with photos

40 min

157 kcal

4.95/5 (22)

Kystyby is a traditional dish of Tatar and Bashkir cuisine , which gained its popularity thanks to its easy recipe.

The 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.

Therefore, I will tell you how to prepare classic kystyby with potatoes, and then you can choose the filling options yourself.

Ingredients and basic recommendations

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

Ingredients

For the test:

Wheat flour)	300 g
Milk	130 ml
Butter)	50 g
Eggs	1 PC.
Sugar	1 tsp.
Salt	Taste

For filling:

Potato	1 kg
Onion	3-4 pcs.
Butter)	200 g
Milk	150 g

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

Mix milk with sugar and salt until completely dissolved. Break the egg into the milk, then the melted butter and stir until smooth.
Gradually pour in flour and knead the dough.
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.
Peel, wash the potatoes and cook in salted water. While it is cooking, finely chop the onion. Fry it until golden brown in butter.
When the potatoes are cooked, mash them.
Add oil to it and pour in milk.
Mix the finished puree with onions.
Cut the dough into pieces and roll it out into thin flat cakes.
Place the flatbread on a dry, hot frying pan and fry on both sides until crispy (brown dots).
Place the filling on one half of the finished flatbread and cover it with the other.
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.

In this video, a young man talks in great detail about all the features of this dish and shows how to make kystyby with potatoes. He uses more than just the traditional recipe, so you might get some ideas for yourself. Kystyby with potatoes, the recipe for which is presented above, is very easy to learn how to cook using this video.

Some tips

The dough for kystyby should be soft and elastic , and the cakes should be rolled out thinly.
When frying the tortillas, make sure there is no dry flour on them , otherwise it will burn and smell bad.
To make the dough more elastic, sift the flour.

You can add vegetable stew or millet porridge to your kystyby. Add mushrooms or meat, as in the video, more vegetables or different spices - it will be delicious.

You can try similar versions of traditional dishes in other countries, such as making tacos or regular potato pancakes. Pancakes can also be filled with meat or ham and cheese. Try and look for your own versions of your favorite dishes.

Source: https://www.svoimirykami.club/gotovim-bistro/recepty/kystybyj-s-kartoshkoj-s-foto.html

Rules for frying Tatar flatbreads

Traditionally, the dish was prepared in a special oven without oil. This main rule is preserved in all modern recipes. The flatbread should be well dried and browned on the outside, but soft on the inside and not brittle. It is best to fry kystyby in a thick-walled frying pan.

The size of the cake should correspond to the diameter of the frying pan; for a perfectly round shape, you can trim off the excess dough along the lid. The pan must be well heated, and then reduce the heat so that the dough does not burn. Do not lubricate with oil.

Fry the tortilla on each side for 1-2 minutes. over low heat until characteristic golden brown marks appear.

Be sure to immediately fold the fried juices in half, and then stack them on top of each other, leave them under a lid or towel to keep them warm, or add the filling without delay. A prerequisite for a tasty kystyby is a steamed butter cake, so Tatar recipes suggest generously greasing hot juices with melted butter on both sides.

Tatar dish kystyby with potatoes and milk

This dish is simple, uncomplicated, and your hand just reaches out! From this list of ingredients you get a mound of baked goods, enough for a family of 4 people.

Ingredients:

1 large egg
300 ml milk (fat content can be any, but the fattier, the tastier)
500 g flour (more may be needed)
100 g butter (40 g for the dough, 40 g for the potatoes, the rest for greasing the finished flatbreads)
2 teaspoons salt (one each for dough and filling)
pinch of sugar (optional)
1 kg potatoes

Preparation:

Beat melted or softened butter, egg, salt, sugar. Add milk. After this, sift the flour.

Knead the soft dough (the consistency should be approximately like dumplings, that is, the softness of the correct dough resembles an earlobe). It is important not to fill it with flour, making it soft, not “rubbery”. After this, cover it with a damp towel or bag and leave for 15 minutes.

Interesting: Recipes for delicious thin pancakes with sour milk for Maslenitsa

Separate one piece at a time. Lightly flour the table and roll out thinly.

Fry the pita bread on both sides in a dry frying pan. It is important that they brown, but not burn (the kystyby should be soft, not dry).

If the flatbreads are stacked, their edges will dry out and the pita breads will be impossible to roll without breaking. Therefore, hot cakes should be immediately covered with a deep plate or a damp towel.

Meanwhile, boil the potatoes. Drain the water. Mix with a piece of butter, adding hot broth so that the puree becomes spreadable.

Lay out the flatbreads on the table. Spread half with filling.

Fold the flatbreads. We form a “turret” out of them, greasing each one with melted butter.

Tatar housewives serve these flatbreads with sweet tea.

However, kystyby will be no less tasty with fresh sliced vegetables. They can be served warm, cooled or reheated in the microwave.

Kystyby flatbread with potatoes

Kystyby with potatoes (the recipe with photos shows in detail the entire cooking process) will be the most win-win option for easily and inexpensively pampering your loved ones with delicious food.

Cooking technology:

First you need to prepare everything for the filling . Peel 9-10 potato tubers, cutting them into small pieces, and cook in boiling water. If desired, you can add bay leaf and spices.
In the meantime, you can start testing . Sift 400 g of premium flour, add a little salt and 1 tsp. granulated sugar and a pinch of soda, mix everything and form a slide with a depression on the top right on the table surface. To knead the dough, you can first use a deep bowl. Pour 1 glass of water and melted butter at room temperature, approximately 50-70 g, into the flour and knead the dough thoroughly, adding a little flour if necessary. It is necessary to achieve a soft and non-sticky consistency. Cover with film or a thick napkin for 20 minutes to let it sit and become elastic.
It's time to get back to the filling . The potatoes are cooked, now you need to mash and add warm milk or cream, and prepare an airy puree with a lot of butter. Some housewives beat a raw chicken egg into the puree, but this is also optional.
When the dough has rested, it must be divided into equal pieces about the size of a walnut, then cover them and put them aside so that they do not dry out while the next flatbread is rolled out and fried.
Heat a heavy-walled or cast-iron frying pan. While it is heating up, thinly roll out the dough into a flat cake with a rolling pin, and immediately fry without oil on both sides for 1-2 minutes. reducing the fire. While one flatbread is being fried, the other is being rolled out. The main thing is to be careful not to dry it out too much.
The finished flatbreads can be immediately filled with filling , but if there is no time, then they need to be folded in half and stacked under the lid, not allowing them to cool too much.
To collect the hot, juicy kystyby, you need to generously grease the inside with butter, lay out about 2 tbsp. l. mashed potatoes, flatten in half and fold the other half, pressing lightly onto the filling. It is also good to season the top with oil and place under a lid with a towel in a warm place while the next ones are formed.

Kystyby with potatoes - Tatar recipe

This delicious, hearty dish warms the body and soul. Not only fresh puree, but also yesterday’s puree is suitable for cooking. Kystyby in Tatar will appeal to both children and adults.

Kystyby is a very tasty traditional Tatar dish.

potatoes – 540 g;
salt – 2 g;
bulb;
milk – 110 ml for filling;
sugar – 1 tbsp. spoon;
milk – 110 ml for dough;
butter – 55 g;
butter – 1.5 tbsp. spoons for filling;
country egg – 1 large;
flour – 290 g.

Preparation:

Cut the potato tubers into pieces, place in salted water, and boil.
Boil milk, pour into potatoes, mash. You will get puree. Place butter.
Chop the onion into cubes.
Heat a frying pan, place butter for the filling, add onion, fry. It should become transparent.
Place the roast in the puree and stir.
Mix heated milk (for dough) with sugar and add salt.
Pour in the egg, melt the butter, combine the ingredients.
Pour the resulting liquid into the flour and knead the dough. It shouldn't be sticky.
Place in a bag. Let sit in the refrigerator for half an hour.
Roll the dough into a sausage shape and cut into 11 pieces.
Roll out each part to make flat cakes.
Place in a hot frying pan and fry for two minutes. Turn over and fry.
Place the filling on the hot tortilla. It should be laid out on half of the workpiece. Cover with the other half.
Before serving, brush with melted butter.

Kefir dough recipe

Kystyby with potatoes can be prepared from kefir dough, the recipe for which with photographs clearly illustrates the entire simple and quick manufacturing process.

Step-by-step preparation of the dish:

Mix 1 cup of kefir at room temperature with 0.5 tsp. soda, mix thoroughly and set aside until bubbles appear on the surface.
Meanwhile, beat 1 raw egg and add to the kefir mixture along with 30 g of melted butter and a pinch of salt.
Next, add 450 g of sifted wheat flour in small portions, thoroughly kneading the dough, first with a spatula or whisk, and then always with your hands.
Divide the finished mass into identical small balls, roll each one to a thickness of no more than 2 mm and fry without oil, as described above, in a dry frying pan.

It is not necessary to add an egg; there is an option for exactly the same recipe without it. The dough made with kefir is more airy and soft, with a slightly sour taste, which goes well with the sweetness of the fillings.

Kystyby with potatoes and herbs - 4 dough recipes

Tatar flatbreads kystyby with potatoes and herbs are easy and simple to prepare. The dough is without yeast, so there are no difficulties with kneading. And with a photo step by step, preparing a delicious dish will not be difficult!

Kystyby cakes with potatoes turn out thin, crispy in places, with appetizing golden spots. It is necessary to grease the finished flatbreads with butter to make them richer, softer and more flavorful. It’s not bad with olive or sunflower oil either, but if you don’t flavor the kystyby at all, then they turn out a little dry.

I made the most popular version - kystyby with potatoes and dill. But in the fall or summer, when the mushroom season begins, I add fried porcini mushrooms or chanterelles and boletus to the filling. Ahh... such a scent permeates the whole house!

I can imagine that stewed vegetables, cheese with herbs, tofu, and so on are also suitable for the filling. It is also often prepared with millet, cottage cheese, and rice. But if you are trying it for the first time, I advise you to give preference to mashed potatoes.

This is how they prepare it in India - flatbreads stuffed with potato Aloo Paratha. Here’s a delicious version of a homemade dish: flatbreads with herbs in a frying pan.

Kystyby dough - 4 preparation options:

Lenten version: dough for kystyby in water. In the photo I captured this recipe step by step. You will need: 300 g flour + 150 ml water + 1-2 tbsp. l. any vegetable oil + 1/2 tsp. salt. More details in the photo. Such cakes are denser than those made with kefir and without a pronounced creamy taste, as they will be with milk. This is how I always cook!
Kystyby dough with kefir.
You will need: 300 g flour + 150 ml kefir of any fat content + 1/2 tsp. salt and 1 tsp. Sahara. The dough made with kefir is soft and tender even after frying, less crispy (than with water) and more satisfying.
Dough for kystyby with potatoes in milk.
You need: about 300 g of first grade flour + 100 ml of milk of any fat content + 1 tbsp. l. melted butter + 1/2 tsp. salt + pinch of sugar. The dough made with milk is very tender, fatty, and easily torn with your hands after frying. Pronounced creamy taste.
Kystyby dough with potatoes and sour cream.
Ingredients: 300 g flour + 200 ml sour cream with a fat content of 15-20% + 1 tbsp. l. vegetable oil + 1/2 tsp. salt. As with other cooking options, liquid ingredients need to be poured into the flour in small portions , gradually!

You can safely knead lean dough without eggs; as I noticed, such dough is more elastic and soft, and rolls out easily. I cook from first grade wheat flour, water and vegetable oil. I also add a pinch of salt.

You can improve the recipe and make the dough from white flour and rye, whole grain. Well, for those who do not eat gluten, the option is rye flour and oatmeal, buckwheat.

Ingredients for water test:

300 g flour;
150 ml of water or as much as you need;
2 tbsp. l. vegetable oil;
a pinch of salt.

Filling ingredients:

700-800 g potatoes;
100 ml water or milk for puree;
a bunch of dill;
salt, ground black pepper;
butter.

Dough for kystyby, how to make it tasty:

Sift flour over a table or wide bowl. Add vegetable oil and a pinch of salt. And gradually pour in water (or milk, sour cream, kefir). First, half a portion - stir with a spoon or immediately with your hand. Then knead a little more and knead again. And so on until you get a dense, non-sticky, elastic lump of dough.

If you press the lump with your finger, the dent gradually levels out. The finger doesn't stick.

You can let the dough rest for half an hour, covered with a towel. I often skip this step; I don’t see the point in waiting 20-30 minutes. I especially can’t stand it when the filling is already ready.

Before frying the flatbreads, roll out the dough into a thin layer. It should not be see-through or torn. But don’t make it tight or thick either.

Roll into circles that are suitable in diameter for your frying pan.

Filling for Tatar flatbreads

Everything is simple here! You can use ready-made puree left over from lunch. After cutting fresh herbs and ground pepper.

Or peel the potatoes, cut into quarters and boil in lightly salted water until tender. The vegetable should be thoroughly boiled.

Mash with a masher almost without water or milk; the puree should be very thick. Salt and pepper to taste. Mix with chopped bunch of dill.

Frying Lenten flatbreads

If the pan allows it, then you don’t have to grease it with anything. Or add a couple of drops of vegetable oil.

Fry over medium heat until golden brown spots appear. I cook in two pans at once to speed up the process.

I place the finished flatbreads on a plate.

I put the filling on one half of the kystyby and close the other half on top. And I grease it with butter. Cover with a towel or lid to keep it warm.

And so with each one.

It is better to serve immediately, hot. But even cooled kystyby with potatoes and herbs does not lose its taste. If desired, you can heat it in a frying pan or in the oven.

Can wheat flour be substituted?

You can make a mixture of rye and wheat or knead with some oatmeal, chickpeas, and buckwheat. Such varieties can be difficult to roll out and the dough may tear. What to do?

Add 50% wheat flour.
Or ¼ part chickpeas. Chickpea flour contains a special element that helps the dough “hold together.” Essentially, chickpeas do the job of egg or gluten in wheat flour.
Or 1/4 part flaxseed.

Bon appetit!

Source: https://klassnie.ru/kystybyj-s-kartoshkoj-i-zelenyu/

Tatar pies with potatoes and meat

You can easily and simply diversify the classic recipe for this delicious ancient dish, and make some adjustments to the traditional method of preparing kystyby, based on your personal tastes and preferences.

For example, for meat-eaters, a filling option with juicy pieces of fried lamb or minced beef is perfect, and a compromise option would be to combine meat with mashed potatoes.

Preparation:

You can prepare the dough in any way you like, the simplest way is with water and without eggs.
Cut approximately 0.5 kg of good meat into very small pieces and fry until fully cooked with onions in a small amount of oil. Don't forget to add salt and generously sprinkle with ground pepper.
Roll out the flatbreads and fry them in a dry frying pan.
For the filling, make delicious mashed potatoes and combine it with fried pieces of meat and butter from the frying pan. To stir thoroughly.
Assemble the kystyby with mashed potatoes and meat, brush the top with butter.
Serve the dish hot with vegetable salad and plenty of fresh herbs.

With onion

Fried onions are a win-win option to diversify any dish and enrich the taste of the filling of Tatar pies. It will go well with both fluffy mashed potatoes and crumbly porridge. Adds a unique aroma to fried meat and vegetables. The taste of the dish will depend on the degree of frying and slicing of the onions.

So you can try different options: half rings, large cubes or finely chopped. Fry until golden or lightly simmer until translucent. You can safely experiment with the combination of onions and carrots. Vegetables complement each other perfectly. And their taste can be enriched with your favorite spices added during the frying process.

With milk

In the classic recipe for kystyby dough, milk is often used. The peculiarity is that it is heated to about 40 degrees, mixed with a scrambled egg and melted butter. Add salt and sugar.

For splendor, you can add 0.5 tsp. soda or baking powder.

For 100 ml of milk you need to take approximately 50 g of melted or softened butter and 300-350 g of sifted flour. The kneaded dough should rest for 20 minutes. After which you can start rolling out the juices and frying them using the described technology.

The finished cakes must be generously greased with oil on both sides. This kystyby is especially good some time after cooking, warm or cold. You just need to select the appropriate fillings, which do not have to be eaten hot.

Some housewives use a combination of milk and water in approximately the same quantity. This gives greater plasticity to the resulting base. There are recipes only with milk without eggs and even without butter. There are a huge number of options. You need to try different cooking methods and select according to your taste and preference.

On the water

The simplest recipe for making dough with water can certainly be considered the most economical. To knead it you will need a minimum of ingredients: water, flour and a pinch of salt. This is a classic recipe for dumpling dough, tested by many housewives over the years. You can add an egg to give the sap a beautiful yellowish color.

But spices such as turmeric are suitable for the same purpose. It will give the dough a beautiful rich golden hue. The peculiarity of the water dough is that the kystybai prepared from it must be eaten immediately hot. If the dish cools down and sits there, the cake becomes rubbery and tasteless. Frying in oil can save the taste a little.

No eggs

Many recipes for Tatar dough simply do without the use of eggs. It is believed that without them the dough is softer and more elastic. The egg adds flavor and color to the scones. The dish looks more beautiful and becomes more nutritious. The texture of the dough is dense and the taste is richer.

If you want to add a golden hue to the juice without using an egg, you can add turmeric powder to the dough. And for taste, various spices are added to the flour when kneading the dough.

From lavash

Homemade flatbreads can be replaced with ready-made store-bought lavash, which will make preparing kystyby much easier and faster. You need to choose the appropriate option: large thin sheets of pita bread or small round pockets. This will not significantly affect the taste, only the appearance and ease of formation.

The main thing is that the pita bread is fresh, then it will not crack during assembly and the finished dish will not lose its shape. For the filling, it is important to choose a not very liquid mixture with a base in the form of puree or porridge, adding different ingredients to them to suit your taste. You can just use the leftover side dish from lunch. Stuffed envelopes can be fried in butter or baked in the oven.

Kystyby with potatoes step by step with photos

Traditional Tatar cuisine is distinguished by a variety of flour products. For example, kystyby - thin pies with potatoes or other fillings (meat, millet), folded into envelopes and generously greased with butter. You may see advertisements for home delivery, but the quality will be better if you bake it at home.

It is considered inexpensive and simple to prepare kystyby with potatoes - national thin flatbreads filled with mashed potatoes. This word comes from the Tatar “kystyrga” or “kystybai”, which means to put the filling inside. Since ancient times, Tatar shepherds took these thin flatbreads with them in order to be full for a long time. Modern kystyby serve as an excellent snack option.

To make it, you will need to knead the dough, boil the potatoes and mash them into a puree. After forming thin flatbreads, they are filled with minced meat with the addition of meat, onions or cheese, herbs and spices. All that remains is to fry them in a dry frying pan and serve with plenty of oil.

The dough for Tatar-style kystyby can be mixed with milk, water or kefir. If you use water, you will get lean unleavened flatbreads; a milk or kefir-sour cream base will make them more tender and soft.

A step-by-step recipe will tell you how to prepare kystyby dough with potatoes.

The mixing liquid is salted, seasoned with soda, sifted flour is gradually introduced into it and kneaded until the mass stops sticking to your hands.

After this, just cover it with a towel and set it aside for half an hour so that the dough can rest and rise a little. All that remains is to roll it out thinly, and after frying in a frying pan, fill the resulting layers with potatoes, millet or meat - there are many options for stuffing. Vegetarians will love that the dough can be kneaded without eggs - as a meatless option for special holidays.

Beginners in the world of culinary art will definitely need a recipe for Tatar potato pies, which will help them make a national delicacy. It is best to use a recipe with a photo, which clearly and step-by-step explains how and what to mix with what. Depending on the products used, kystyby is made with kefir, milk or water, from lavash or ready-made dough.

On kefir

Cooking time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 130 kcal.
Purpose: for lunch.
Cuisine: Tatar.
Difficulty of preparation: medium.

It is easiest to prepare kystyby with kefir, because the dough mass turns out airy due to the large number of gas bubbles. The soda used is not extinguished by vinegar, because the acid of kefir extinguishes it on its own.

It is better to generously season the puree for the filling with butter and fried onions to get a richer taste.

Ingredients:

kefir - a glass;
salt – 5 g;
soda - a pinch;
flour – 60 g;
potatoes – 1000 g;
milk – half a glass;
butter – 50 g.

Cooking method:

Salt the kefir, add soda, add sifted flour. Knead the mixture thoroughly with your hands until you obtain a stiff consistency that does not stick to your hands, cover with a towel. Set aside for 20 minutes.
Boil the potatoes in salted water, crush them, pour hot milk and melted butter.
Divide the dough into parts, roll into circles, fry in a frying pan on each side for about a minute to get a golden brown crust.
Place the flatbreads on top of each other and cover with a cloth to prevent them from drying out. Place two spoons of filling on each, fold and grease with butter.

Tatar pies with potatoes and meat

Cooking time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 154 kcal.
Purpose: for dinner.
Cuisine: Tatar.
Difficulty of preparation: medium.

The Tatar dish kystyby with potatoes and meat turns out to be more satisfying, with a pleasant meat taste. The secret to making it is to fill the hot flatbreads with minced meat so that they do not break after cooling. You can take any meat for kystyby - lamb, pork or beef.

The delicacy will become a dietary treat when filled with chicken, turkey or rabbit.

Ingredients:

water – 250 ml;
flour – 0.7 kg;
sugar – 30 g;
eggs – 2 pcs.;
butter – 100 g;
potatoes – 3 pcs.;
meat – 300 g;
onions – 2 pcs.

Cooking method:

Beat eggs into water, add salt, sweeten and season with oil. Add sifted flour, knead into a thick mass, let it brew, and form into flat cakes.
Fry each flatbread in a hot dry frying pan until medium-rare.
Peel the potatoes, boil them, crush them. Cut the meat into cubes, fry along with the chopped onion, combine the mixtures.
Place the filling on one half of the flatbread, cover with the other, and brush with melted butter.
Serve with salted mushrooms and sauerkraut.

With onion

Cooking time: 1.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 125 kcal.
Purpose: for lunch.
Cuisine: Tatar.
Difficulty of preparation: medium.

The following recipe will tell you how to cook Tatar pies with potatoes and onions. A simple but extremely aromatic combination of potatoes and fried onions will make kystyby an appetizing delicacy that makes you want to try it as soon as possible.

The flatbreads are best served hot so that they retain all the benefits and richness of taste. They can serve as an original addition to soups.

Ingredients:

mashed potatoes – 300 g;
onion – 1 pc.;
vegetable oil – 40 ml;
green onions - a bunch;
flour – 0.6 kg;
boiling water – 200 ml;
salt – 10 g;
butter – 70 g.

Cooking method:

Chop the onion, chop the green onions, fry both types in oil until golden.
Combine onion mixture with puree.
Sift the flour, add salt, add oil, boiling water, mix thoroughly. Let the dough rest under cling film for 25 minutes.
Divide the dough into pieces, roll into circles, pierce to prevent swelling. Fry in a dry frying pan on both sides, brush with melted butter.
Spread the filling on one side and cover the other.

With milk

Cooking time: 1.5 hours.
Number of servings: 2 persons.
Calorie content of the dish: 135 kcal.
Purpose: for dinner.
Cuisine: Tatar.
Difficulty of preparation: medium.

The dough for kystyby with potatoes made with milk is creamier and more tender. Another name for this dish is kuzikmyak, similar to Bashkir filled pies. The fried unleavened flatbread is prepared independently and turns out soft and elastic.

To make it, it is not necessary to use fresh puree; leftovers from a previous dinner or lunch will do.

Ingredients:

potatoes - half a kilo;
onion – 1 pc.;
milk - a glass;
butter – 65 g;
flour – 300 g;
eggs – 1 pc.;
sugar – 30 g;
salt - a pinch.

Cooking method:

Cut the potatoes into large pieces, boil in salted water, mash into a puree. Pour in hot milk and a little melted butter.
Cut the onion into cubes, fry over low heat until transparently soft, combine with puree.
Heat the milk, pour in the melted butter, sweeten, add salt, and add the egg. Sift the flour separately, gradually pour in the milk-egg mixture, knead the dough, cover with a towel for half an hour.
Form a sausage, cut into pieces, roll into flat cakes, fry each for a minute on both sides.
Place puree on half of the circle and cover with the other half.
Grease when serving.

On the water

Cooking time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 121 kcal.
Purpose: for lunch.
Cuisine: Tatar.
Difficulty of preparation: medium.

Cooking kystyby in water is even easier, because it produces elastic dough that lends itself well to rolling out and forming into circles—future pies.

The unleavened nature of the dough mass makes it possible not only to fill future envelopes with mashed potatoes, but also to experiment with minced meat - using meat, cheese with herbs, mushrooms and vegetables.

Ingredients:

mashed potatoes – half a kilo;
onion – 1 pc.;
vegetable oil – 30 ml;
flour – 300 g;
water – half a glass;
granulated sugar -30 g;
eggs – 1 pc.;
butter – 50 g.

Cooking method:

Combine water, sugar, salt, egg, half the butter, sift the flour. Leave to proof for 15 minutes, cut into pieces. Roll each into a thin flat cake.
Fry the slices in a dry frying pan until golden brown.
Mix mashed potatoes with fried onions and melted butter and stuff into flatbreads.
To prevent them from breaking before serving, cover with a towel, serve and fill hot. Can be reheated in the microwave.

No eggs

Cooking time: 1.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 111 kcal.
Purpose: for dinner.
Cuisine: Tatar.
Difficulty of preparation: medium.

Kystyby without eggs will appeal to vegetarians and fasting people, as well as those who want to lose weight, but cannot ignore delicious pastries. The resulting unleavened pies with a rich, aromatic filling are best eaten hot, washed down with milk or tea.

It’s good to serve them with the main course or even replace dinner completely to quickly fill up.

Ingredients:

flour – 300 g;
water – ¾ cup;
salt – 5 g;
sugar – 10 g;
vegetable oil – 20 ml;
potatoes – 850 g;
margarine – 130 g;
water – ¾ cup.

Cooking method:

Combine water, salt, sugar, butter, add flour to knead a dense dough. Wrap in bag for 20 minutes.
Boil the potatoes, mash, add salt and add boiling water.
Roll out the dough into thin circles, fry in a frying pan without oil, first pierce the surface of the flatbreads with a fork, and fill with hot mashed potatoes.
Remove excess puree, stack on top of each other, oiling.
Serve kystyby, cut in half. For added flavor, you can fry already filled pies.

Simple recipe

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 126 kcal.
Purpose: for lunch.
Cuisine: Tatar.
Difficulty of preparation: medium.

The following instructions with a step-by-step description of the process will teach you how to prepare Tatar flatbreads with potatoes. Even novice cooks can handle this recipe, because it will not take much time and does not require special knowledge.

A classic Tatar dish cannot do without oiling when serving; in addition, it is recommended to sprinkle the finished flatbread with herbs and garlic.

Ingredients:

butter – 15 g + 50 g for dough;
milk - a glass;
potatoes - half a kilo;
onions – 1 pc.;
vegetable oil – 20 ml;
sugar – 20 g;
flour – 0.3 kg;
eggs – 1 pc.

Cooking method:

Mix half the milk, sugar, egg, salt. Pour in melted butter, sift in flour. Knead and set aside for 20 minutes.
Cut the potatoes into cubes, pour salted boiling water over them, and cook for 15 minutes. Drain the water, mash, combine with chopped onion fried in butter. Pour in hot milk and stir to avoid the formation of lumps.
Roll out the dough, cut out the flatbreads with a saucer, fry in oil for two minutes on each side.
Fill with puree, cover with an envelope, and grease.

From lavash

Cooking time: half an hour.
Number of servings: 6 persons.
Calorie content of the dish: 137 kcal.
Purpose: for dinner.
Cuisine: Tatar.
Difficulty of preparation: medium.

For those who want to get a delicious original dish, a recipe for making kystyby from lavash with a photo will be useful. In this case, time is saved significantly due to the absence of kneading the dough.

If you take round lavash, you will get cheburek pies, and if you take large rectangular sheets, you will get filled pancakes. The latter will have to be cut into several parts to make it easier to do.

Ingredients:

round pita bread – 6 sheets
potatoes – 5 pcs.;
milk – 70 ml;
butter – 50 g.

Cooking method:

Boil the potatoes until soft, drain almost all the water, mash, add half the butter and warm milk.
Melt the remaining butter, grease the pita bread, and add the filling. Fold into a cheburek shape.

How to make kystyby with potatoes - secrets of cooking

Preparing Tatar flatbreads will be even easier if you know some features. They are shared by connoisseurs of this cuisine:

The tastiest flatbreads are stuffed with new potatoes;
Cooking potatoes follows the rules: after boiling, the fire under the container is reduced to a minimum in order to preserve the consistency and taste;
It’s delicious to combine potatoes with fried onions, green onions, and grated cheese;
To prevent the kystyby from breaking, you need to keep it in the frying pan for no longer than two minutes and cover it with a towel;
Lazy kystyby is made from lavash or raw dough with filling, which is fried directly in a frying pan; it tastes like a fried pie.

Source: https://sovets.net/9285-kyistyibyiy-s-kartoshkoy.html

What else can you cook kystyby with?

Kystyby with potatoes (the recipe with the photo is given above) is not the only option for possible preparation of the dish.

The following combinations of products are perfect for filling:

mashed potatoes with any fried mushrooms, you can use fresh forest or champignons, dried, frozen or canned;
potatoes with chopped herbs and garlic;
fried meat with any combination of stewed vegetables will be an excellent replacement for traditional filling, the main thing is that the pieces are small and the texture is not too liquid;
buckwheat porridge with fried onions and chopped boiled egg, you can also add mushrooms;
cottage cheese with chopped herbs and garlic can be diluted with a small amount of sour cream or mayonnaise;
rice with minced pork and beef, seasoned with fried onions and hot spices, will serve as an excellent replacement for the traditional filling;
the classic modern filling of cheese with ham and herbs is very popular with children;
wheat porridge with fried onions and carrots;
vegetable stew in any variants and combinations, can be combined with potatoes or cereal porridge;
time-tested and beloved pie filling with green onions and boiled egg;
omelette with stewed spinach and Adyghe cheese.

There are traditional options for the sweet filling of kystybya:

viscous milk millet porridge with butter;
porridge with honey and dried fruits;
mashed poppy seeds with milk, honey and walnuts;
from hemp seed;
jam, marmalade or ground fresh berries and fruits, but to prevent the filling from leaking out, you can add a little starch for viscosity.

The main requirement for preparing a successful kystyby is that all the ingredients are tasty individually. The filling should not be crumbly or too liquid. To achieve the correct texture, it is necessary to add binding elements in the form of potatoes, viscous cereals or starch.

How to decorate and serve a dish

Traditionally, kystyby is served as a separate dish.

Then it is appropriate to prepare any salads from fresh vegetables, herbs and various pickles:

salted or pickled cucumbers and tomatoes;
bell pepper lecho;
sauerkraut;
salted wild garlic;
pickled garlic.

It is also customary to serve Tatar flatbreads with broth or meat soup instead of bread. Then it would be good to offer green or pickled onions, garlic, cilantro, dill and parsley to the table. You can prepare a special sauce based on sour cream with herbs and garlic, which is delicious to dip the flatbreads into.

There is an option for a curd-based sauce with vegetable oil, various spices and herbs. You can take the tomato flavor as a basis, enriching it with garlic notes and various herbs. Some lovers of fatty foods can dip kystyby in melted butter with hot spices, served with the dish in a separate bowl.

Tatar flatbreads are perfect for replacing a side dish with meat or fish.

Serving the dish with strong, sweet tea is considered traditional. And kystyby has been used since ancient times as a replacement for modern sandwiches. Shepherds and workers took it to the field for a hearty snack and as a lunch replacement. You can drink it with milk or kvass. Similar dishes can be found in the cuisine of other peoples of the world and borrow methods for preparing delicious fillings or sauces.

There are many recipes with photographs of various versions of the dish with the exotic name kystyby, but everyone especially loves it with potatoes; it satisfies and warms well in winter after a walk in nature.

Article design: Oksana Grivina