Kystyby with meat

0
1289
Kitchen Tatarskaya
Calorie content 148.1 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 6.5 gr.
Fats * 6.9 gr.
Carbohydrates* 24 gr.
Kystyby with meat

Tatar national kystyby is a great option for a snack or a "compact" lunch. Both adults and kids love these unleavened spring rolls. Mashed potatoes are most often used as a filling, and yesterday's, which remained unclaimed, is also perfect. To make the kystyby more satisfying, we suggest adding minced meat to the puree, as well as pieces of vegetables. This option for filling tortillas will be more juicy and rich than just potatoes.

Ingredients

Cooking process

step 1 out of 7
Cooking the filling. Heat a small amount of vegetable oil in a frying pan and put the minced meat in it. Knead it with a spatula and fry over medium heat for three to four minutes.
step 2 out of 7
Peel the onions, rinse and cut into small cubes. Peel and rub the carrots on a fine grater. Pour vegetables to the minced meat, mix and continue to fry for five to six minutes, until the onion becomes transparent. We wash the tomatoes, cut out the trace from the stalk. Cut the tomatoes into small pieces and pour them into the pan. Add salt and black pepper. Stir and simmer everything together for fifteen to twenty minutes.
step 3 out of 7
Peel the potatoes, rinse, cut into small pieces and boil until soft. Then drain the broth and knead the mashed potatoes. Add fried minced meat with vegetables to the finished puree, salt to taste, mix. You can also add your favorite spices. Close the dishes with the filling with a lid and cover with a towel so that it does not cool down by the time the cakes are filled.
step 4 out of 7
To knead the dough in a bowl, mix milk, egg, vegetable oil, flour, granulated sugar and salt. Knead the dough with our hands. The mass is pliable, but elastic, well-retaining its shape and elastic. Cover the prepared dough with a towel and leave for fifteen to twenty minutes at room temperature.
step 5 out of 7
Then we divide the dough into small pieces and roll each piece into a thin circle. The size of the circle should correspond to the size of the pan so that the dough can be fried evenly, without wrinkles. If necessary, add more flour so that the dough does not stick while working. In a dry hot frying pan, fry the prepared cakes on both sides at medium-high stove temperature. You need to fry for one and a half to two minutes on each side. Golden bumps and individual ruddy spots will appear on the surface. During frying, we do not go far, since the dough can burn if it is not turned over in time.
step 6 out of 7
We form a kystyby: put the prepared filling on half of the fried flatbread. Cover the filling with the other half - you get a filled semicircle.
step 7 out of 7
Lubricate the surface of the kystyby with melted butter. Serve hot cakes.

Bon Appetit!

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