Kystyby with Tatar potatoes is a very tasty Tatar flatbread with filling, fried in a frying pan. Their edges are connected, and the filling is inside the kystybay bent in half. One of the most common fillings is potatoes. Therefore, we offer you 6 options for preparing this dish.
Kystyby with Tatar potatoes and milk
The dough made from milk, flour, sugar and salt is divided into parts, rolled into flat cakes and fried in a dry frying pan. Then mashed potatoes are placed inside, the flatbreads are folded in half, greased with butter and served.
- For the test:
- Cow's milk 250 (milliliters)
- Wheat flour 450 (grams)
- Granulated sugar ½ (teaspoons)
- Salt ¼ (teaspoons)
- For filling:
- Potato 500 (grams)
- Cow's milk 100 (milliliters)
- Butter 50 (grams)
- Salt taste
-
How to cook kystyby with potatoes in Tatar style? We wash the potatoes well under running water, peel them, put them in a saucepan, add water and cook in salted water until tender. At this time we are doing the test. Pour milk into a deep container, add salt, granulated sugar and mix well. -
Next, add wheat flour and knead the dough. It should come off your hands. -
Now divide the dough into small pieces and roll each into balls. Roll out flat cakes from each using a rolling pin, then cover them with a towel so that they do not dry out while the potatoes are boiling. -
Drain the water from the finished potatoes into a separate container. Now add butter to the potatoes, take a blender and puree everything. -
Boil the milk and pour it over the potatoes. We also add a little of the remaining cooking water and beat everything until the desired consistency is obtained. If necessary, add water and salt. -
Now heat the frying pan well and fry the flatbreads in it until golden brown without adding oil. -
Place the finished flatbread on a flat surface, spread the puree on one half, and cover the filling with the other. -
Grease the kystyby with melted butter and serve them hot. Bon appetit!
How to cook kystyby with potatoes using kefir?
The dough of kefir, salt, soda and flour is divided into 12 parts, from which flat cakes are rolled out. Next, everything is fried in a dry frying pan, potato filling is placed inside, the kystyby is rolled up, greased with butter and served.
Cooking time: 1 hour 30 minutes
Cooking time: 1 hour.
Portions – 12.
Ingredients:
For the test:
- Kefir – 200 ml.
- Salt – 0.5 tsp.
- Soda – 1 pinch.
- Wheat flour – 3 tbsp.
For filling:
- Potatoes – 1 kg.
- Milk – 100 ml.
- Butter – 100 gr.
Cooking process:
1. Pour the kefir into a deep container, add salt and soda to it and mix well. Now add the flour sifted through a sieve in parts and knead the dough with your hands. It should be cool and not stick to your palms.Then cover it with a towel and let it stand for about 15-20 minutes.
2. At this time, prepare the filling. We wash the potatoes well under running water, peel them and place them in a pan of boiling water. Then add a little salt and cook until tender over low heat.
3. Mash the finished potatoes using a potato masher. Add hot milk and butter to it and bring everything to a puree state.
4. Divide the risen dough into 12 equal parts and roll each into a thin flat cake.
5. Heat the frying pan well and bake the flatbreads on it for 1-2 minutes on both sides without adding oil, until they are browned.
6. Place the finished flatbreads in a stack and cover with a towel to keep them soft.
7. Next, take one flatbread, put 2-3 tablespoons of mashed potatoes on one half, and then cover it with the other half.
8. Grease the kystyby on both sides with melted butter and serve them hot. Bon appetit!
Simple kystyby with potatoes in Tatar style on water
The dough is rolled out from eggs, water, flour and salt and flat cakes are cut out of it, which are fried in a dry frying pan until golden brown. Potato filling is laid out on one half of the kystyby, which is covered with the second part of the flatbread and everything is fried in butter.
Cooking time: 1 hour 30 minutes
Cooking time: 1 hour.
Portions – 4.
Ingredients:
For the test:
- Chicken egg – 1 pc.
- Boiled water – 1 tbsp.
- Wheat flour – 3 tbsp.
- Salt – 1 tsp.
For filling:
- Potatoes – 1 kg.
- Onions – 1 pc.
- Champignons – 100-200 gr.
- Milk – 0.5 tbsp.
- Butter – 50 gr.
- Salt – 0.5 tbsp.
- Vegetable oil – 1 tbsp.
Cooking process:
1.Before starting cooking, rinse the potatoes well under running water, peel them, put them in a saucepan, fill them with water and put them on the fire. Bring everything to a boil, add salt and cook until tender.
2. At this time, prepare the dough. Pour flour onto the work surface in a heap, which we first sift through a sieve. Make a small depression in the center, break an egg into it and pour boiled water and salt into it. Gently knead the dough for 10-15 minutes. It should turn out dense and elastic. You can also knead it using a bread machine. Wrap the finished dough in cling film and let stand for 20 minutes at room temperature.
3. At this time, peel the onions and chop them finely. We also cut the champignons into thin slices. Heat vegetable oil in a frying pan and fry everything together until golden brown.
4. Add butter to the finished potatoes, pour in warm milk and mash everything with a masher until pureed. You can also use a blender to make it more smooth. Then add the fried onions and mushrooms and mix everything well.
5. Now take the dough, form it into a ball and roll it out on the work surface into a layer 3 mm thick. Next, take a medium-sized saucer and use it to cut out the flatbreads.
6. Heat the frying pan well and fry the kystyby until golden brown on both sides without adding oil.
7. Place 2-3 tablespoons of potato filling on half of the finished flatbread and cover it with the other half.
8. Melt a little butter in a frying pan and fry the kystyby on both sides until golden brown. Serve the finished dish hot. Bon appetit!
Delicious Tatar kystyby with potatoes and sour cream
The sour cream dough is divided into equal parts, from which flat cakes are rolled out. They are fried in a dry frying pan, after which the potato filling is laid out on half, which is covered with the other half. The finished kystyby is greased with butter and served.
Cooking time: 45 min.
Cooking time: 30 min.
Portions – 6.
Ingredients:
- Wheat flour – 400 gr.
- Sour cream – 200 gr.
- Chicken eggs – 2 pcs.
- Butter – 20 gr.
- Salt – 1 tsp.
- Vegetable oil – 1 tbsp.
- Potatoes – 700 gr.
- Onions – 1 pc.
- Milk – 150 gr.
Cooking process:
1. We start by preparing the dough. Break two eggs into a deep container and shake them well. Then add salt, sour cream and mix everything. Next, add the flour sifted through a sieve in parts. Now knead the dough until it becomes elastic and stops sticking to your palms. Form a ball out of it, cover with a towel and let stand for 15-20 minutes.
2. At this time, prepare the filling. We wash the potatoes well under running water, peel them, put them in a saucepan and put them on the fire. Add salt, bring to a boil and cook until tender. Next, drain the water and mash the potatoes using a potato masher or blender. Then pour in hot milk, add butter, salt and mix until smooth.
3. Peel the onions and finely chop them. Heat vegetable oil in a frying pan and fry the onion in it until golden brown. Then we add it to the puree and mix thoroughly.
4. Now we divide our dough into 10-12 equal parts. Using a rolling pin, roll each of them into a thin cake.We trim the uneven edges to make it neat, but this is not necessary.
5. Heat the frying pan well and fry the flatbreads on it without adding oil on both sides for 1.5-2 minutes until they are browned.
6. Grease each flatbread with melted butter and spread the potato filling on one half. Cover it with the second part of the kystyby, grease them with butter on top and serve. Bon appetit!
Fried kystyby with potatoes on dough without eggs
The dough from flour, water, salt, sugar and vegetable oil is rolled out, and flat cakes are cut out of it, which are fried in a dry frying pan until golden brown. Then the potato filling is placed on one half of the kystyby. It is covered with the second half and everything is greased with butter.
Cooking time: 1 hour 30 minutes
Cooking time: 40 min.
Portions – 5.
Ingredients:
For the test:
- Wheat flour – 300 gr.
- Water – 150 ml.
- Salt – 0.5 tsp.
- Granulated sugar – 1 tsp.
- Vegetable oil – 1 tbsp.
For filling:
- Peeled potatoes – 800-900 gr.
- Butter – 130 gr.
- Milk – 150 ml.
- Salt – 1.5 tsp.
- Asafoetida – 0.5 tsp.
For lubrication:
- Butter – 60 gr.
Cooking process:
1. We start by preparing the dough. Pour water into a suitable container, add salt, granulated sugar, vegetable oil and mix everything. Next, add flour, knead a thick dough, then put it in a plastic bag and let it stand for 20 minutes.
2. At this time we are preparing the filling. Place the peeled potatoes in a saucepan, add water, bring to a boil, add salt and cook until tender. Add butter, asafoetida to the finished potatoes and pour in hot milk.Mash everything with a masher or blender until smooth.
3. Now we take our dough, roll it out into a thin layer on the work surface and, using a plate or saucer, cut out flat cakes approximately 19 cm in diameter.
4. Heat the frying pan well and fry the flatbreads on both sides without adding oil until golden brown. If the dough begins to puff up, pierce it with a fork. We stack the finished kystyby on top of each other and cover with a towel so that they become soft and flexible.
5. Now take one flat cake, put mashed potatoes on half of it and cover it with the second part, pressing lightly. Remove excess puree.
6. Next, grease the kystyby with melted butter, stack them on top of each other and serve. Bon appetit!
Lazy kystyby with potatoes in lavash
Green onions, dill, dried garlic, salt and paprika are added to mashed potatoes. The finished filling is laid out on half a circle of pita bread, covered with the other half and everything is fried on both sides until golden brown. It turns out to be a simple and tasty dish.
Cooking time: 50 min.
Cooking time: 20 minutes.
Portions – 6.
Ingredients:
- Potatoes – 600 gr.
- Thin lavash – 220 gr.
- Green onion – 20 gr.
- Fresh dill – 20 gr.
- Dried garlic - to taste.
- Salt - to taste.
- Ground paprika - to taste.
Cooking process:
1. Place the peeled potatoes in a saucepan, add water and place on the fire. Add salt, bring to a boil and cook until tender. Then drain the broth and crush the potatoes using a potato masher until pureed. Add finely chopped dill, dried garlic, paprika, and salt to it. Mix everything thoroughly until all ingredients are combined.
2.Now we take thin pita bread and cut out 6 identical circles from it, in accordance with the diameter of the frying pan.
3. Place the potato filling on half of each lavash circle and cover it with the other half, pressing lightly.
4. Grease a frying pan with a small amount of oil and fry the pita bread with filling on both sides for 2-3 minutes over moderate heat until it is browned.
5. Place the finished lazy kystyby in a stack on a plate and serve them hot. For convenience, we cut them into two parts. Bon appetit!
