Kystybyi with Potatoes: 12 Recipes for Every Taste
Source: Nailya Yakubova, AdobeStock Simple flatbreads with filling are very popular in various cuisines around the world. For example, the beloved kystybyi with potatoes is a Tatar and Bashkir national dish. Today, we'll share 12 recipes on how to prepare it easily and quickly!
1. Kystybyi with Potatoes on Water
Source: all-mongolia.ruThe simplest and most common classic kystybyi recipe.
You will need:
For the dough: 3 cups flour, 200 ml water, 1 egg, 1 tsp salt.
For the filling: 1 kg potatoes, 150 ml milk, 2 onions, 30 g butter.
Preparation: Lightly whisk water with egg and salt, add sifted flour and knead a firm dough. Leave it for 20 minutes under a towel, divide into portions and roll out round flatbreads. Fry them on a dry pan for 1-2 minutes on each side and cover with a damp towel to prevent drying.
Boil potatoes until tender and mash them into a puree with hot milk. Finely chop the onion, fry in butter and mix with the potatoes. Place the filling on half of the flatbread and fold the kystybyi in half.
2. Kystybyi with Potatoes on Kefir
Source: travel-dom.ruKefir dough is no worse than water dough, just not as bland.
You will need:
For the dough: 160 ml kefir, 2 cups flour, 0.5 tsp sugar and salt each.
For the filling: 700 g potatoes, 1 onion, 50 g butter, 1 bunch of herbs.
Preparation: Boil potatoes until tender and mash into a puree with butter. Finely chop and fry the onion. Mince the herbs and mix everything with the potatoes.
Add salt and sugar to room temperature kefir. Then add sifted flour and knead an elastic dough. Divide it into pieces and roll each into a flatbread. Fry the flatbreads on both sides in a dry pan, place the filling on each and fold in half.
3. Kystybyi with Potatoes on Milk
Source: mykaleidoscope.ruSour milk will also work – it doesn't affect the recipe proportions.
You will need:
For the dough: 300 g flour, 100 ml milk, 50 g butter, 1 tbsp sugar, 1 tsp salt.
For the filling: 600 g potatoes, 100 ml milk, 1 leek, 2 tbsp butter, spices.
Preparation: Lightly whisk salt, sugar, melted butter and warm milk. Add sifted flour, knead the dough and leave it for 15 minutes. Boil potatoes until tender and mash into a puree with milk. Finely chop the leek, fry in butter until soft, season and mix with the potatoes.
Divide the dough into pieces and roll each into a round flatbread. Fry the flatbreads on a dry pan for 1-2 minutes on each side. Place the filling on half of the flatbreads and fold the kystybyi in half.
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4. Kystybyi with Potatoes without Eggs
Source: koolinar.ruA lean kystybyi recipe without butter and milk.
You will need:
For the dough: 300 g flour, 150 ml water, 1 tsp sugar, 0.5 tsp salt, 1 tbsp vegetable oil.
For the filling: 900 g potatoes, 1 onion, 50 ml vegetable oil, 1 bunch of dill.
Preparation: Finely chop the onion and fry it in a small amount of vegetable oil. Boil potatoes until tender and mash with the remaining oil into a puree. Add onion and chopped dill.
Sift flour with salt and sugar, then pour in warm water with vegetable oil. Knead an elastic dough, divide into pieces and roll out thinly. Fry the flatbreads for 1-2 minutes on each side in a pan, place the filling and fold in half.
5. Kystybyi with Potatoes from Lavash
Source: receptisalatov.comA quick and easy kystybyi recipe using thin lavash sheets.
You will need:
For the dough: 5 sheets of lavash, 40 g butter.
For the filling: 6 potatoes, 100 ml milk, 2 tbsp butter, spices.
Preparation: Boil potatoes until tender and mash them into a puree with butter, spices, and hot milk. Cut the lavash into circles. Place the filling on half of the lavash and fold in half. Brush the kystybyi with melted butter.
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6. Kystybyi with Potatoes in a Multicooker
Source: dzen.ruKystybyi in a multicooker isn't quite classic, but it's much more convenient to prepare.
You will need:
For the dough: 250 g flour, 100 ml milk, 1 egg, 50 g butter, 1 tbsp sugar, 1 pinch of salt.
For the filling: 500 g potatoes, 1 onion, 100 ml milk, 30 g butter, spices.
Preparation: Boil potatoes until tender and mash into a puree with butter. Pour in hot milk and spices. Separately fry the onion and add it to the potato filling.
Whisk warm milk with egg, sugar, and salt. Add melted butter and sifted flour, knead a firm dough and leave for 20 minutes. Divide it into portions and roll out thinly. Turn on the "Barbecue" or "Frying" mode in the multicooker, and lightly grease the bowl with oil. Fry the flatbreads for 2 minutes on each side, place the filling and fold in half.
7. Kystybyi with Potatoes and Mushrooms
Source: baltaci.ruAny mushrooms will do. But if you use wild mushrooms, pre-boil them for half an hour!
You will need:
For the dough: 150 ml water, 300 g flour, 1 tbsp vegetable oil, 1 pinch of sugar and salt each.
For the filling: 400 g potatoes, 300 g mushrooms, 1 onion, 1/2 bunch of dill, 30 g butter.
Preparation: Sift flour with sugar and salt, add water and oil, and knead the dough. Leave it for 20 minutes, then roll into thin flatbreads and fry them on both sides for 1-2 minutes. Cover with a damp towel.
Boil potatoes until tender and mash into a puree with butter. Finely chop the onion and mushrooms, fry until moisture evaporates and add chopped dill. Fry for another minute and add everything to the potatoes. Mix the filling, place it on the flatbreads and fold them in half.
8. Kystybyi with Potatoes and Cheese
Source: koolinar.ruTry this recipe with different types of cheese – Suluguni, Adyghe, Feta, Bryndza, or regular hard cheese.
You will need:
For the dough: 3 cups flour, 200 ml water, 1 egg, 1 tsp salt.
For the filling: 500 g potatoes, 100 ml cream, 30 g butter, 150 g cheese to taste.
Preparation: Lightly whisk water with egg and salt, add sifted flour and knead a firm dough. Divide it into portions, roll out thinly and fry the flatbreads on a dry pan for 1-2 minutes on each side.
Boil potatoes until tender and mash them into a puree with warm cream and butter. Add grated cheese and mix the filling. Place it on the flatbreads and fold in half.
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9. Kystybyi with Potatoes and Vegetables
Source: cont.wsA familiar vegetable sauté that perfectly diversifies traditional kystybyi.
You will need:
For the dough: 300 g flour, 100 ml milk, 1 egg, 2 tbsp vegetable oil, 2 pinches of salt and sugar each.
For the filling: 400 g potatoes, 1 carrot, 1 onion, 1 bell pepper, 20 g butter.
Preparation: Boil potatoes until tender and mash into a puree with butter. Finely chop the onion and pepper, grate the carrot and fry them together until soft. Mix with the potato puree.
Whisk warm milk, oil, egg, sugar, and salt. Pour all this into sifted flour, knead the dough and refrigerate for 20 minutes. Divide into pieces, roll them into round flatbreads and fry on both sides in a dry pan. Place the filling on each flatbread and fold in half.
10. Kystybyi with Potatoes and Meat
Source: dzen.ruWe recommend using fattier mixed minced meat for a more tender filling.
You will need:
For the dough: 1 cup milk, 320 g flour, 40 g butter, 2 pinches of salt.
For the filling: 300 g potatoes, 300 g minced meat, 1 onion, 1 carrot, 2 cloves garlic, 1 chili pepper, 4 sprigs cilantro, spices.
Preparation: Boil potatoes until tender and mash. Finely chop the onion and chili, grate the carrot and fry everything together for a couple of minutes. Add minced meat and fry until cooked. Then add spices and chopped cilantro, and mix the minced meat with the potato puree.
Pour warm milk into sifted flour with salt, knead an elastic dough and leave it for 10 minutes. Roll into thin flatbreads and fry them on both sides for 1-2 minutes. Brush the flatbreads with butter, place the filling and fold the kystybyi in half.
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11. Kystybyi with Potatoes, Adyghe Cheese, and Herbs
Source: zarya-urala.ruThis kystybyi will surely please the whole family and leave no one indifferent.
You will need:
For the dough: 100 ml milk, 1 egg, 300 g flour, 2 tbsp vegetable oil, 0.5 tsp sugar and salt each.
For the filling: 700 g potatoes, 140 g Adyghe cheese, 100 ml milk, 1 bunch each of green onions, dill, and cilantro.
Preparation: Boil potatoes until tender and mash into a puree with milk. Add all chopped herbs and grated Adyghe cheese, and mix the filling.
Whisk milk, egg, sugar, salt, and oil. Pour all this into sifted flour, knead an elastic dough, roll into round flatbreads and fry them on a dry pan on both sides. Place the filling on each flatbread and fold them in half.
12. Kystybyi with Potatoes and Pumpkin
Source: tatarfood.comA magnificent autumn recipe – just in time for pumpkin season!
You will need:
For the dough: 3 cups flour, 1 cup milk, 50 g butter, 0.5 tsp sugar and salt each.
For the filling: 400 g pumpkin, 400 g potatoes, 120 ml heavy cream, 20 g butter, spices.
Preparation: Dice pumpkin and potatoes, boil until soft, drain water and mash them into a puree with butter. Add spices and warm cream, and mash again.
Mix warm milk with dry ingredients for the dough and knead until smooth. Leave the dough for 20 minutes under a towel. Roll it into thin flatbreads, fry them on both sides in a dry pan for 1-2 minutes, brush with butter, place the filling and fold the kystybyi in half.
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