Kystybyi with millet
6 servings
90 minutes
Bulat Ibragimov, brand chef and co-owner of the Artel bistro, shared the recipe with us.
1
Prepare all the ingredients.
2
Pour milk and water over the wheat, place it on the fire, bring to a boil, and cook on low heat for 40 minutes.
- Millet: 250 g
- Milk: 500 ml
- Water: 350 ml
3
Salt the porridge to taste.
- Salt: to taste
4
In the mixer bowl, add flour, 1 egg, cream, and 30 ml of vegetable oil. Knead a uniform soft dough.
- Wheat flour: 300 g
- Chicken egg: 1 piece
- Heavy (double) cream: 130 ml
- Vegetable oil: 30 ml
5
Dust the dough with flour, transfer it to a bowl, cover with plastic wrap, and refrigerate for 30 minutes.
6
Chop the onion into small cubes.
7
Heat 30 grams of duck fat in a pan, fry the onion until golden. Season with salt and pepper.
- Duck fat: 150 g
- Onion: 150 g
- Salt: to taste
8
Add fried onions and 40 grams of fat to the prepared porridge. Mix, taste, and add more salt if needed.
- Onion: 150 g
- Duck fat: 150 g
- Salt: to taste
9
Take a piece of dough weighing about 30 grams, coat it in flour, and roll it out to a thickness of 1 mm.
- Wheat flour: 300 g
10
Heat a thick-bottomed pan and fry the flatbread, brushing off excess flour. Fry for about 1 minute on each side.
11
On the half-prepared kystyby, place the millet filling and cover with the second half of the flatbread, folding it in half.
12
Grease the flatbreads with duck fat.
- Duck fat: 150 g
13
Serve the kystybyi with wheat warm.
