Khychin with cheese

Caucasian buns - khychin with cheese and greens Khychiny - it's a burrito with stuffing from Karachay and Balkar cuisine. There are about 40 kinds of these cakes, but the main difference between the Balkarian khichin and Karachai is that they have different thicknesses and are fried in different ways. Balkar Khychin - thin and prepared in a dry frying pan (and used to be cooked on charcoal), Karachai thick and fry in oil. The most common stuffing is meat, in former times hutchins with different fillings also played a certain ritual role. For example, a shekher was prepared with a filling of sour cream with sugar in honor of the first steps of the child, and the khychin ball was stuffed with curd with honey and butter, meeting the bride who crossed the bridegroom's threshold. Now the ritual values ​​are almost forgotten, but the Khychin are one of the favorite dishes in the national cuisines of Karachais and Balkarians. I cooked the cubs according to the Balkar recipe, the cooking technology seemed very interesting to me. As a stuffing she took cheese and greens. If desired, you can use any stuffing: from meat, potatoes and cheese, from any greens, including the leaves of beet, sorrel or nettle.

Caucasian buns - khychin with cheese and greens Khychiny - it's a burrito with stuffing from Karachay and Balkar cuisine. There are about 40 kinds of these cakes, but the main difference between the Balkarian khichin and Karachai is that they have different thicknesses and are fried in different ways. Balkar Khychin - thin and prepared in a dry frying pan (and used to be cooked on charcoal), Karachai thick and fry in oil. The most common stuffing is meat, in former times hutchins with different fillings also played a certain ritual role. For example, a shekher was prepared with a filling of sour cream with sugar in honor of the first steps of the child, and the khychin ball was stuffed with curd with honey and butter, meeting the bride who crossed the bridegroom's threshold. Now the ritual values ​​are almost forgotten, but the Khychin are one of the favorite dishes in the national cuisines of Karachais and Balkarians. I cooked the cubs according to the Balkar recipe, the cooking technology seemed very interesting to me. As a stuffing she took cheese and greens. If desired, you can use any stuffing: from meat, potatoes and cheese, from any greens, including the leaves of beet, sorrel or nettle.

Ingredients:

• Kefir 250 ml
• Wheat flour 2.5 tbsp.
• Soda 0.5 tsp.
• Salt 0.5 tsp.
• Brynza 250 g
• Parsley fresh 1 bunch
• Fresh dill 1 bunch
• Butter 100 g

Instructions

• Step 1 To prepare, we will need kefir (ideally - ayran), flour, salt, soda, brynza, dill and parsley greens, butter to grease the cakes.
• Step 2 From flour, kefir, soda and salt, knead the dough. The amount of flour is approximate, it may be needed more. The dough should be thrown and beat on the table, and then give a rest to make it elastic.
• Step 3 Dill greens and parsley finely shred.
• Step 4 Add the finely chopped cheese to the greens. With a fork, you need to stir the filling so that there are no pieces that can break the dough, the cheese should crumble to the state of the grain.
• Step 5 We roll the dough into sausage, cut into 6 parts. We knead each piece of dough into a cake, put the filling as much as the dough was.
• Step 6 We collect the dough over the filling and tear it.
• Step 7 We flatten the bundle with the filling and gently in a circle, keeping it on the weight, kneading it again into a cake.
• Step 8 Very carefully we roll out a roll with a rolling pin and fill it with the finest pancake. The thickness is not more than 0.5 cm, the diameter is about 20 cm.
• Step 9 We dissolve the butter in the microwave to lubricate the finished hutchins.
• Step 10 Fry the cubs in a dry frying pan. After heating the frying pan, make the fire moderate.
• Step 11 Khychiny should not be strongly bruised, on the surface appear small brown podpalinki.
• Step 12 Remove the cub from the frying pan on the plate and grease with melted butter. While frying next, the hutchin should be covered with a foil or lid of the appropriate size.
• Step 13 Lubricate the butterflies with a foil and towel, let's stand for a while to make them soft and soft.
• Step 14 You can serve the whips whole or cut the entire stack into pieces. To khichinam sauce from sour cream with greens and garlic is very suitable.