Khichiny is a national dish of Karachay-Balkar and Nogai cuisine, which is a tortilla stuffed with. They are served on the table as an independent snack, sometimes even instead of bread. Most often, cheese and potatoes, meat or greens with cheese are used as a filling for hitchines.
Khychina, a field recipe for making hychin with a filling of mashed potatoes, two types of cheese and herbs.
Khichin, like any Caucasian dish, is very tasty and satisfying. The recipe for cooking is quite simple, and the set of necessary products is quite budget. Khichin is prepared in different ways, each national cuisine has its own characteristics. And we offer our original recipe for this dish, as adapted as possible for unpretentious field conditions..
Products for the preparation of hitchines (for 10 cakes).
Ayran (can be replaced with kefir diluted with mineral water) – 500 ml
Wheat flour – 1 kg
Cheese (2 types to taste) – 200 g
Instant mashed potatoes – 120 g
Soda – 1/2 tsp.
Suneli hops 20 g
Spices (salt, pepper) to taste
Greens (parsley, cilantro)
Butter (for greasing hychinov)
Cooking dough for hychin.
Pour all ayran into a deep pot. It can be replaced with kefir, slightly diluted with mineral water. Then add soda and salt. Mix everything thoroughly.
Add the flour and knead the dough thoroughly for future hitching. Knead the dough until it turns soft, elastic, moderately viscous and sticks to your hands.
After that we close the pot with a lid, put it in a warm place and let the test last for 20 minutes. While the dough is infused, we begin to prepare the filling for hichynov.
Cooking fillings for hichina from mashed potatoes, two types of cheese and herbs.
We deliberately replaced fresh potatoes in this recipe for hitchin with dry mashed potatoes. Fresh potatoes must first be peeled, then boiled well, and then crushed in mashed potatoes. All this takes some time and is not quite suitable for field conditions. In addition, dry mashed potato avoids lumps. And this is very important for filling hychinov.
In the finished, always hotter mashed potato, add the grated cheese and mix everything thoroughly. It turns out a soft, viscous and delicate base for filling hychinov. Then add the hops suneli and mix everything again.
Cut greens as finely as possible. Add to the filling and mix thoroughly again. It is very important that the filling for hychin in the end turn out to be homogeneous and without large lumps. Since these lumps will tear the dough and not work out thinly roll flat cakes.
Cooking huts on a dry skillet and a gas burner fire.
We divide the finished dough into balls with a diameter of 5-6 centimeters. Then we crush these balls and carefully roll them into a thin cake.
On the resulting cake, in the middle, lay out the finished filling. We collect the dough around the filling and close it well. So that you get a nodule.
The billet of the future hychin is turned over by a knot down and with our hands we form a cake. Then gently roll this cake with a rolling pin, to a thickness of 3-5 mm and a diameter suitable for our pan. If the dough breaks somewhere, then it’s okay, just sprinkle this place with flour.
Spread the finished cake on a dry, oil-free, preheated pan. In our case, this is a cast-iron grill plate from a gas burner kit. We bake hitchines over medium heat. After 1-2 minutes, turn on the other side and bake the same amount. If the cake starts to swell a lot, then pierce it with something sharp.
Ready-made huts, one at a time, are stacked in a wide plate and immediately greased with plenty of butter each while they are still hot. After a while, a pile of hitchines is completely saturated with butter. They will become soft, which means it’s time to call everyone to the table! Enjoy your meal! &# 128578;