Khychin with meat: a recipe for cooking

Khychin with meat is a dish that many people of the Caucasus consider national. This dish is especially revered by Karachais and Balkarians. Khychin is a flat cake, fried in oil. Caucasian hostesses are preparing them for the most important holidays, but often pamper the households with khichin and on weekdays. Juicy filling, tender dough with light acidity, fragrant spices and aroma of butter - this is what causes the popularity of dishes in all corners of the Earth. It is served in many catering establishments of various levels, from small snack bars to the most reputable restaurants.

Dough for meat hutchins

Caucasian women for many centuries are preparing simple, but incredibly delicious khychiny with meat. Their recipe is extremely simple, it contains only the simplest products. The technology of preparing the dough is not particularly complicated either.

Traditionally, yogurt, ayran or kefir was used as the basis for the test. Some housewives, who mastered the recipe of classic hutchins, add dough and hydrated soda to the dough, this makes it even more magnificent. But it is worthwhile to know that in the original recipe there was no soda. If the dough is well kneaded, and enough time has passed for its proofing, the baking and without soda will turn out to be quite magnificent.

To prepare the test, we need:

• Half a liter of ayran or other sour-milk drink;
• Kilogram of flour;
• one egg;
• A piece of butter (about 50 grams);
• a pinch of salt.

Airan should be at room temperature. Add the egg, salt and melted butter. We knead with a fork, gradually adding flour. Do not make the dough too tight, it's best to pay more attention to the kneading. The better the dough is mixed, the more delicious will be the hutchins with meat.

Filling

Khychin is cooked with homemade cheese and garlic, herbs flavored with mashed potatoes and, of course, minced meat. Connoisseurs believe that they are delicious with chicken, veal, pork, but nothing can compare with real mutton minced meat.

For the test recipe described above, about half the kilogram of filling is needed. To the finely chopped mutton, you can add a little lard or twisted fatty fat, grated onion, a couple of crushed garlic cloves and a small bunch of greens. Salt and pepper mince, based on your eating habits.

You can prepare the filling and other types of meat. Excellent for hutchins and mixed stuffings, cooked from pork and beef.

Preparation

Khychin with meat - quite a large batch. The size of one product must match the frying pan. Divide the dough into balls about the size of a fist. Count their number and form the same number of meatballs from the stuffing.

Form a cake, lay in the middle of minced meat, collect the edge of the accordion, pulling and reducing the clearance. Carefully flatten out the resulting balls, lightly roll with a rolling pin, giving a round cake shape.

Fry the cubs on the preheated oil until golden brown. Fold them stacked on top of each other.

Feed to the table

Grease each fried product with a piece of butter. If desired, you can sprinkle with herbs the entire stack of hutchins with meat. The photos prove that this dish looks very appetizing even without additional decorations. Therefore, some prefer and do without them at all.

There is another way to serve this dish to the table. A stack of cubs is cut with a sharp knife into 4 parts. It will be more convenient to take them.

To khichinam you can serve sour cream sauce with herbs, ajika, tomato sauce, homemade pickles. As a drink to this dish is traditionally served salty tomato juice, kvass, ayran.