Khychin with cheese

Khychin is a national dish of the peoples of the North Caucasus, it is a flat cake with meat and greens, potatoes and cheese. No feast for them can not do without khychin. The highest hospitality was to invite guests to this treat. In this article, we will tell you how to cook chicken with cheese.

Khychin with cheese - recipe

Ingredients:

For the test:

For filling:

Preparation

Preparation khychin begins with kneading the dough: in kefir we pour out soda, then sifted flour and salt, butter and mix. The dough should be soft and elastic. After that, cover it with a film and put it in the refrigerator for about half an hour.

In the meantime, we prepare the filling: let's pass the cheese through a meat grinder or rub it on a grater, then add the garlic, passed through the press, and the shredded greens, everything is thoroughly mixed. From the filling we form balls with a diameter of about 5 cm. Now divide the dough into as many pieces as the balls of the filling have come out. From the test, we make a flat cake, put the filling on the center, raise the edge of the dough, join it together and tear it. And then the resulting cake is rolled with a rolling pin to a thickness of about 5 mm. Fried hutchins with cheese and greens on a hot skillet without oil on each side for 3-4 minutes. Cakes, as a rule, are inflated in a frying pan, this should not be allowed, at this point the cake needs to be turned over and punctured neatly with a knife in several places, so that air is released. Ready cookies are laid out on a plate and greased with melted butter.

Similarly, you can make hutchins with brynza, you can use the cheeses "Eden" or "Russian".

How to make hutchins with cheese and potatoes?

Ingredients:

For the test:

For filling:

For lubrication:

Preparation

From the sifted flour, kefir, egg, butter and salt, mix the dough. It should be a little softer than the dumplings. Cover it with a napkin and put it in the refrigerator. In the meantime, we prepare the filling: potatoes and cheese are passed through a meat grinder, salt to taste, and we form balls with a diameter of 6-7 cm. It is better to do this with wet hands so that the filling does not liquefy. Now we take out the dough, we form an oblong tourniquet from it and cut it into as many pieces as the balls of the filling have turned out. We roll the dough round to a diameter of about 10 cm, put the filling in the middle, raise the edges of the dough and connect them from above, it's like a bag, the top of this bag can be cut. Now begin to accurately roll out each piece. Should be a cake with a thickness of about 4-5 mm. It is necessary to try to roll out so that the filling evenly distributed inside each khichina.

We put the flat cakes on the heated dry pan. When she began to inflate, gently turn over to the second side and lower the steam, stabbing in several places with a knife. When khychin is browned on both sides, we shift it to a dish and grease it with butter. In the same way we do the rest of the test. That's all, hutchins with cheese and potatoes are ready. They immediately need to be served to the table while they are hot.

Traditionally, the whole pile of khichin is cut into 4 parts, hence the name - in the translation from the Balkarian "Khych" - the cross.

As a filling, you can also use minced meat with onions, potatoes with mushrooms and cheese. You can serve chicken with sour cream or make a sauce made of sour cream, greens, pepper and any spices. If you want to try other dishes of the North Caucasus, then we suggest you look at the recipe for Ossetian pies . But if you like more familiar dishes, then read our article about chebureks with cheese .