Khichins Balkar
12 servings
120 minutes
Balkar khychyns are the heart of Caucasian cuisine, combining the simplicity of rustic food with the delightful aroma of mountain valleys. The history of this dish dates back to ancient shepherding traditions when the people of the Caucasus prepared nutritious flatbreads filled with cheese and potatoes. Khychyns have a tender texture, a crispy crust, and a rich creamy-cheese flavor. They are served hot, brushed with melted butter for added softness. Khychyns are perfect as a hearty breakfast or an addition to a family dinner.
1
Boil the potatoes. Prepare the filling by mashing them with homemade cheese ground through a meat grinder.
- Potato: 1 kg
- Farmer's cheese: 1 kg
2
Knead the dough from flour and ayran, which can be replaced with a mixture of kefir and water. Add baking soda and salt to taste. Let it rest for half an hour.
- Wheat flour: 4.5 glasss
- Ayran: 500 ml
- Baking soda: pinch
- Salt: 1 teaspoon
3
Form about 12 balls from the dough. Flatten them into patties and add the filling on top.
4
Pull the edges of the dough up to form balls. Then carefully roll out into pancakes about half a centimeter thick, trying not to tear the dough.
5
Bake khychyny on a well-heated thick pan without oil. If it starts to puff up, poke it with a knife.
6
Brush the ready khychins with melted butter and serve immediately.
- Butter: 100 g
