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Khychins with potatoes and cheese

4 servings

30 minutes

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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.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

4servings

Wheat flour

260 g

Milk

100 ml

Water

50 ml

Sugar

5 g

Salt

6 g

Dry yeast

3 g

Boiled potatoes

200 g

Suluguni cheese

160 g

Imeretian cheese

40 g

Melted butter

10 g

Cooking steps

1
Mix flour and milk.
Required ingredients:
1. Wheat flour: 260 g
2. Milk: 100 ml

2
Add water, sugar, salt, and yeast.
Required ingredients:
1. Water: 50 ml
2. Sugar: 5 g
3. Salt: 6 g
4. 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.
Required ingredients:
1. Boiled potatoes: 200 g
2. Suluguni cheese: 160 g
3. 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.
Required ingredients:
1. Suluguni cheese: 160 g
2. 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.
Required ingredients:
1. Melted butter: 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.
Required ingredients:
1. Melted butter: 10 g

10
Cut into several wedges and serve.