Tatar flatbreads kystyby with potatoes
0
768
Kitchen
Tatarskaya
Calorie content
133.8 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
6.5 gr.
Fats *
8.3 gr.
Carbohydrates*
19 gr.
Tatar kystyby with potatoes will be appreciated by those who love hearty, dense food. These unleavened cakes are more of a snack than lunch, but they provide one hundred percent satiety. Add onions fried until golden brown to the potato filling - it successfully complements the potato and contributes to flavor saturation. If desired, you can season the puree with your favorite spices. By the way, already cooled kystyby can be reheated by frying them in butter in a frying pan - so they become even tastier.
Ingredients
Cooking process
In a hot frying pan without oil, fry the rolled dough cakes on both sides at a medium-high stove temperature. You need to fry literally for one and a half to two minutes on each side. The crust will form in the form of bumps and individual ruddy spots. It is better not to leave during the process - the dough can burn if you do not turn it over in time. Fry all the cakes in this way.
Peel the potatoes, rinse, cut into small pieces and boil until soft. Then drain most of the broth and knead the mashed potatoes. The rest of the broth is needed so that the potato filling does not turn out too dry. Add fried onion, butter and salt to taste to the mashed potatoes, mix. You can also add your favorite spices.
Bon Appetit!