In the cuisine of most peoples of the world, there are variations of unleavened cakes with filling. For example, in Bashkir and Tatar cuisine it is kystyby. Kystyby differs from yantyk, chebureks and other similar dishes in that the cake remains open, and only then the filling is put into it. Here are 15 great recipes!
1. Classic kystyby with potatoes
A traditional recipe with dense unleavened dough on water.
You will need:
For test: 3 cups flour, 200 ml water, 1 egg, 1 tsp. salt.
For filling: 1.3 kg potatoes, 2 onions, 150 ml milk.
Cooking: Knead elastic dough from sifted flour, warm water, egg and salt. Leave it for 20 minutes under a towel, roll it thinly and cut into circles the size of the pan. Fry the cakes on both sides in a dry frying pan for 1.5-2 minutes.
Boil the potatoes until cooked and mash them in mashed potatoes with milk. Fry the chopped onion until golden, mix with mashed potatoes and put the filling on the cakes. Fold the cakes in half.
2. Kystyby with potatoes and meat
Any minced meat is suitable – chicken, beef, pork or lamb.
You will need:
For test: 300 g flour, 100 ml milk, 1 egg, 0.5 tbsp. sugar, 0.5 tsp salt, 2 tbsp. vegetable oil.
For filling: 500 g potatoes, 300 g minced meat, 2 tomatoes, 1 carrot, 1 onion, spices.
Cooking: Lightly beat milk with egg, sugar, salt and butter. Add the sifted flour, knead the dough and leave for half an hour. Roll out the dough into round flat cakes. Boil the potatoes and mash them into a puree or grate them on a coarse grater.
Fry minced meat until half cooked. Finely chop the onion, grate the carrots, send to the minced meat and fry for about 5 more minutes. Add tomatoes and simmer for another 15 minutes covered. Mix minced meat with potatoes and season. Fry the cakes on both sides in a dry frying pan, put the filling on them and fold in half.
3. Kystyby with potatoes and cheese
And also – the original version of the dough with two types of flour!
You will need:
For test: 1/2 cup water, 1 cup each wheat and rye flour, 1 pinch salt, 75 g butter.
For filling: 500 g potatoes, 200 g cheese or other cheese, 0.5 tsp. paprika, spices.
Cooking: Knead elastic homogeneous dough from two types of flour, salt and water. Divide it into pieces and roll out thin cakes. Fry them for 1-2 minutes on both sides and brush with butter.
In parallel, boil the potatoes, mash them into a puree and mix with spices and crumbled cheese. Put the filling on a greased cake and fold the kystyby in half.
4. Kystyby with pumpkin
Not quite traditional, but incredibly tasty seasonal kystyby.
You will need:
For test: 3 cups flour, 1 cup water, 0.5 tsp. salt.
For filling: 700 g pumpkin, 2 onions, 0.5 tsp each hops-suneli, cumin and other spices.
Cooking: Boil the pumpkin until cooked, drain the water and mash it into a puree with spices. Finely chop and fry the onion, and mix with pumpkin. Knead an elastic dough of flour, salt and water, divide into pieces and roll thinly. Fry each cake on both sides in a dry frying pan, lay out the filling and fold in half.
5. Kystyby with millet
The classic kystyby is cooked just with potatoes or with different types of porridge.
You will need:
For test: 1 glass of milk, 320 g flour, 2 pinches of salt.
For filling: 250 g millet, 3 cups water, 1 cup milk, 50 g melted butter, spices and sugar.
Cooking: Knead an elastic dough from milk, flour and salt, roll it thinly, cut the cakes and fry them on both sides in a dry frying pan. To prevent the cakes from drying out, cover them with a damp towel.
Rinse the millet and boil for 10 minutes in boiling water. Drain excess water, pour in milk and add sugar with spices. Cook until tender, stirring. Put the filling on the cakes, fold in half and brush the kystyby with melted butter.
6. Kystyby with cottage cheese and herbs
It is better to take cottage cheese fatter so that the filling is not dry and fresh.
You will need:
For test: 300 g flour, 100 ml milk, 1 egg, 50 g butter, 2 pinches of salt and sugar.
For filling: 300 g of cottage cheese, 4 sprigs of dill and parsley, 2 cloves of garlic, spices.
Cooking: Heat milk with butter until it dissolves. Add egg, salt and sugar and beat lightly. Knead an elastic dough with sifted flour, leave it for 20 minutes under a towel, divide it into pieces and roll it thinly.
Mash the cottage cheese with a fork and mix with chopped herbs, garlic and spices. Fry the cakes on both sides for 1-2 minutes, put the curd filling on the halves and fold in half. If desired, grease the kystyby with butter.
7. Kystyby with potatoes and mushrooms
Since potatoes are a classic filling in kystyby, why not experiment with it?
You will need:
For test: 150 ml water, 300 g flour, 50 g butter, 1 tbsp. vegetable oil, 1 pinch of salt.
For filling: 6 potatoes, 300 g mushrooms, 1 onion, 70 g butter, spices.
Cooking: Boil the potatoes until cooked and mash them in mashed potatoes with 50 g of butter. Finely chop the onion and mushrooms, and fry in the remaining oil until the moisture evaporates. Mix with potatoes and season stuffing.
Mix warm water, vegetable oil, salt and flour into a smooth dough. Leave it for 15 minutes, divide it into parts, roll it thinly and fry the cakes in a dry frying pan on both sides. Lubricate the cakes with butter, put the filling in half and fold in half.
8. Kystyby with egg and green onions
Such a filling is more characteristic of our traditional pies, but it also fits perfectly into kystyby.
You will need:
For test: 3 cups flour, 200 ml water, 1 egg, 1 tsp. salt.
For filling: 130 g of rice, 1 bunch of green onions, 4 eggs, 3 tbsp. sour cream.
Cooking: Lightly beat the water with the egg and salt, add the sifted flour and knead the dough. Boil rice until tender. Hard-boiled eggs and finely chop along with green onions. Add to rice and mix with sour cream.
Leave the dough to rest for 20 minutes, divide into pieces and roll thinly into round cakes. Fry them on both sides in a dry frying pan, lay out the filling and fold the kystyby in half.
9. Kystyby with cabbage
We suggest preparing the dough for such cakes on kefir or ayran.
You will need:
For test: 160 ml of kefir or ayran, 2 cups of flour, 0.5 tsp each. sugar and salt.
For filling: 1 head of cabbage, 1 bunch of dill and green onions, 2 tbsp. butter, 4 tbsp. water, spices.
Cooking: Finely chop the cabbage and fry it in butter for a couple of minutes. Pour in water and simmer cabbage until tender. Season and add chopped herbs.
Knead an elastic dough from all the ingredients and leave it for 15-20 minutes. Divide into pieces, roll thinly into cakes and fry them in a dry frying pan for 1-2 minutes on both sides. Place a cabbage on each tortilla and fold in half.
10. Lenten kystyby
To keep potatoes without cream from being too dry, you can add a little olive oil to them.
You will need:
For test: 300 g flour, 15 ml vegetable oil, 1 pinch of salt and sugar, 1 glass of warm water.
For filling: 800 g potatoes, 1 onion, half a bunch of dill.
Cooking: Sift flour with salt and sugar, pour in water and butter, knead an elastic dough and leave it for 20 minutes. Boil potatoes until tender and mash into a puree. Finely chop and fry the onion, chop the dill and mix everything with the potatoes.
Divide the dough into pieces and roll each into a thin round cake. Fry the cakes in a dry frying pan for literally 1-2 minutes per side. Put the filling on the halves and fold the kystyby in half.
11. Kystyby with milk
The dough with milk is more tender and acquires a light creamy taste.
You will need:
For test: 50 g butter, 300 g flour, 100 ml milk, 1 tbsp. sugar, 1 tsp salt.
For filling: 500 g potatoes, 2 onions, 2 tbsp. butter, 100 ml cream, spices.
Cooking: Boil potatoes until cooked and mash in mashed potatoes with cream and spices. Finely chop the onion, fry until golden in butter and add to the potatoes. If desired, add grated cheese to the filling.
Lightly beat the melted butter with the egg, sugar and salt. Add milk and then sifted flour. Knead the dough, divide it into pieces, roll out the cakes thinly and fry them on both sides in a dry frying pan. Put the filling on each cake and fold them in half.
12. Kystyby on sour cream
Another way to diversify even such a simple recipe!
You will need:
For test: 400 g flour, 200 g sour cream, 1 egg, 30 g butter, 1 tsp. salt, 1 tbsp. vegetable oil.
For filling: 700 g potatoes, 150 g sour cream, 1 onion, 1 bunch of herbs, 80 g hard cheese.
Cooking: Boil potatoes until cooked and mash in mashed potatoes with sour cream. Chop and fry the onion until golden, chop the greens and finely grate the cheese. Mix everything with potatoes.
Whisk sour cream, egg, vegetable oil and salt with a whisk. Add flour, knead the dough, leave it for 20 minutes and roll into thin cakes. Fry each in a dry frying pan on both sides, brush with butter, lay out the filling and fold in half.
13. Kystyby on mineral water
Carbonated mineral water changes the structure of the dough and makes it more fluffy.
You will need:
For test: 250 ml carbonated mineral water, 360 g flour, 1 tsp. salt, 2 tsp sugar, 2 tbsp. vegetable oil.
For filling: 250 g millet, 4 cups of water,1 onion, 50 g butter, spices.
Cooking: Rinse the millet several times and boil it in water until tender. Add spices and 25 g of oil. Fry the chopped onion in the remaining oil and also send it to the millet.
Sift dry ingredients for the dough and pour mineral water with oil. Mix thoroughly and place in the refrigerator for 20 minutes. Divide the dough into pieces, roll out thinly and fry the cakes on both sides in a dry frying pan. Lay out the filling and fold the cakes in half.
14. Kystyby without eggs
Eggs in the dough are very easy to replace with vegetable oil, which also gives elasticity.
You will need:
For test: 300 g flour, 150 ml water, 1 tsp. sugar, 0.5 tsp salt, 1 tbsp. vegetable oil.
For filling: 900 g potatoes, 130 g butter, 150 ml milk, spices.
Cooking: Boil the potatoes until cooked and mash into a regular mashed potatoes with butter, milk and spices. Lightly whisk warm water with sugar, salt and butter, pour into the sifted flour and knead the dough.
Put the dough in the refrigerator for 20 minutes, divide into pieces and roll into round cakes the size of the pan. Fry each cake in a dry frying pan on both sides, lay out the filling and fold the kystyby in half.
15. Kystyby with rice
If desired, add some raisins or other dried fruits to the rice.
You will need:
For test: 300 g flour, 1 tsp sugar, 0.5 tsp salt, 150 ml of water, 1 tbsp. vegetable oil.
For filling: 1 cup rice, 4 cups milk, 30 g butter, 1 tbsp. Sahara.
Cooking: Mix water, sugar, salt and butter, add flour and knead the dough. Leave it for 20 minutes, roll it thinly, cut into cakes and fry on both sides in a dry frying pan. Brush with butter if desired. Boil rice in milk until soft and add sugar with butter. Put the filling on the cakes and fold them in half.