Khychins with potatoes and cheese
4 servings
30 minutes
Enough, the Caucasus is feeding us! Here are the Balkarian hychins that Elena Kardanova from the restaurant "Aragvi" told us about. They are usually cooked in whole stacks, but there is no stack in the video because all the other hychins were eaten by the editors immediately after cooking , and they could not be stopped.
1
Mix flour and milk.
- Wheat flour: 260 g
- Milk: 100 ml
2
Add water, sugar, salt, and yeast.
- Water: 50 ml
- Sugar: 5 g
- Salt: 6 g
- Dry yeast: 3 g
3
Knead the dough until it no longer sticks to your hands. Form a ball and let it rest for at least half an hour.
4
Pass boiled potatoes and cheese through a meat grinder.
- Boiled potatoes: 200 g
- Suluguni cheese: 160 g
- Imeretian cheese: 40 g
5
Divide the dough into eight parts, roll each into a ball. Roll each ball to the size of a dessert plate.
6
Take one rolled pancake and place the filling on it.
- Suluguni cheese: 160 g
- Imeretian cheese: 40 g
7
Cover with a second pancake on top, seal the edges, and roll out the resulting pie into a thin pancake the size of a frying pan with a diameter of about 30 cm.
- Clarified butter (ghee): 10 g
8
Fry the khichin in a hot dry pan. First on one side until the pie starts to puff up. Poke the bubble with a toothpick, release the air, and flip the khichin to the other side.
9
Grease the plate with melted butter, place the khichin, and also brush the top with butter.
- Clarified butter (ghee): 10 g
10
Cut into several wedges and serve.
