In the North Caucasus, such cakes are prepared with various fillings. But in the selection presented, we will talk about quiches with cheese, which are fried in a dry frying pan, baked in the oven or processed to deep brown. The choice of cooking method - according to your tastes and preferences.

Classic cheese huts

The basis for the dough in classic quacks is kefir. Although any fermented milk drinks will do.

Required Products:

  • flour - 400 g;
  • salt with soda - 1/2 tsp;
  • garlic - 2 cloves;
  • kefir - 180 ml;
  • lubricant oil;
  • salted cheese - 210 g;
  • dill - 3-4 g.

Recipe step by step:

  1. Sift the wheat flour into a bowl. Introduce salt and baking soda. Mix with a spatula or hand.
  2. Make a deepening in the middle, pour in cool kefir. Knead soft unleavened dough. Sprinkle the table with flour. Lay out the mass, and then roll out the tourniquet.
  3. Cut it with a cooking spatula or knife into 8 parts. Rub salted cheese into a separate container. Add crushed garlic and chopped dill, mix everything thoroughly.
  4. Roll cakes (diameter 5-6 cm). Put 1-2 tablespoons of the resulting filling in the middle. Collect the edges to pinch, forming a kind of bag.
  5. Roll out the workpiece in the form of a cake very carefully. Do it in such a way that the dough does not tear.
  6. Anneal a dry pan. Put the products in turn on the hot surface of the dishes. Fry for 2-3 minutes, then turn over, repeat the process.
  7. Transfer the finished dish to a plate, generously lubricating with fresh butter.

For hichin with cheese, you need to take a brine or cottage cheese product. Hard grades will not work. But greens can be used any.

From yeast dough with herbs

In addition to fresh, for yeasts, you can use yeast dough, which will need to be prepared in advance and kept warm.

To get delicious products, you must have:

  • flour - 390 g;
  • active yeast - 1 tbsp. l .;
  • sugar - 1 tbsp. l .;
  • salt - 1/2 tsp;
  • refined oil - 1 tbsp. l .;
  • warm kefir - 170 ml;
  • feta cheese - 200-210 g;
  • cilantro and parsley - 4 g each;
  • green onions - 3-4 arrows.

Step by step recipe:

  1. Sift wheat flour into a large bowl a couple of times. Add sugar, active yeast, and salt there. Mix everything in a circle.
  2. Pour warm kefir and a spoonful of refined oil into the dry mixture. Knead the dough on a wooden surface. Form a ball that lightly grease with vegetable fat. Cover the container with foil.
  3. After half an hour, hug the risen mass. Turn on the oven.Finely rub the feta cheese, which immediately mix with chopped parsley, green onions and cilantro.
  4. Divide the dough into 8 identical pieces. Roll out round layers from each part in turn. Place minced meat with cheese and herbs.
  5. Pinch the edges, and then walk a second time with a rolling pin. Place the cakes on a baking sheet. Its surface is recommended to be covered with parchment, which is greased with oil.
  6. Bake hitchines with cheese and herbs for 5-6 minutes, then turn over, continue the process for another 4-5 minutes. The temperature is 180-185 degrees.

If all products do not immediately fit on a baking sheet, you need to cook in turn or on two sheets. After turning off the oven, be sure to grease a piece of butter.

Cooking on kefir

Usually, salted cheeses are taken for the filling. But for traditional khychins, kefir is quite suitable for cottage cheese, combined with sour cream for juiciness.

Products that will be required:

  • kefir - 155 ml;
  • flour - 350 g;
  • salt / soda - 1/2 tsp;
  • cottage cheese - 195-200 g;
  • garlic cloves - 2-3 pcs.;
  • dill - 10 g;
  • sour cream - 2 tbsp. l .;
  • butter for lubrication.

Step-by-step instruction:

  1. Put the cottage cheese in a deep plate, grind with a fork. Introduce chopped garlic, a couple of spoons of sour cream and a lot of chopped dill. Thoroughly combine the ingredients of the filling.
  2. Sifted flour supplement soda and sodium chloride. Pour in kefir. Knead a gentle and very soft dough immediately.
  3. Cut the product into pieces (about 8 parts will be obtained). Roll out circles onto the surface of which place portions of cottage cheese stuffing. Pinch the edges of the dough in the form of a pouch, gently “flatten” each ball with your palms.
  4. Roll them out a second time. Fry in a dry skillet until cooked. The heating time for one side is 2-3 minutes.
  5. Remove the cakes from the container, treat each serving with aromatic butter. Serve hot, stacking the food in a pile.

Since the cottage cheese does not melt, you need to add a little sour cream or other dressing to the filling, which will “connect” it with garlic and herbs. That's how we cook delicious products with kefir and cottage cheese!

Balkarian huts with cheese and potatoes

Balkarian housewives cook quiches with cheese and potatoes on unleavened dough without butter. At the same time, the cakes should be thin and soft.

For cakes you will need:

  • potatoes - 320-330 g;
  • feta cheese - 295 g;
  • greens to taste;
  • flour - 345-350 g;
  • rock salt - a pinch;
  • kefir - 125-130 g;
  • water - 125 ml;
  • soda - 1/2 tsp.

The recipe for the steps:

  1. Peel, chop and wash the potato, getting rid of starch. Pour cubes into stewpan. Pour in cold water, slightly salt it.
  2. Boil tubers for up to 20 minutes. During this time, knead soft dough on water, kefir, salt, flour and soda. Wrap the product with foil.
  3. Drain the hot liquid from the stewpan. Push the remaining potatoes to a puree state. Immediately inject coarsely grated feta cheese and chopped greens. Mix everything with a spatula.
  4. Separate small pieces from the test in turn from which to form circles. Put the filling on top, carefully pinch the edges of the cakes.
  5. Roll them out a second time, now it’s already quite thin, and then fry the frying pan on a dry, hot surface until golden.
  6. Fold the products on top of each other, smearing each with soft oil.

So that the potatoes do not tear thin dough, it is necessary to rinse it well after cutting, removing starch. In this case, mashed potatoes for Balkar cakes will turn out not sticky, but tender and soft.

On mineral water

If you do not have kefir or other sour-milk products on hand, it is recommended to make hitchin on mineral sparkling water (canteen, not medicinal!).

Essential Ingredients:

  • wheat flour - 470 g;
  • a pinch of table salt;
  • mineral water - 230 ml;
  • soda (food) - 1 tsp;
  • pan oil;
  • Suluguni - 265-270 g;
  • fresh cilantro - 10 g.

Step by Step Instructions:

  1. Combine soda, flour and salt in a spacious bowl. Mix with light movements, and then with your fingers form a depression in the middle.
  2. Pour in cool table water with gases. Actively knead unleavened dough. Divide into 8 equal parts.
  3. Immediately rub the suluguni coarsely. Sprinkle cheese with chopped cilantro. Shake several times to evenly distribute all components.
  4. Roll round pieces from dough pieces. Put the same amount of filling. Pinch the edges tightly, press down with your palm, forming a flat shape of the product.
  5. Carefully roll the hitch in mineral water. Thickness - 1 cm. Fry, finely lubricating the hot bottom of the pan with vegetable fat.
  6. Cook until the surface is browned, which takes about 1-2 minutes.

Additionally, it is not necessary to lubricate the cakes, as they are fried in oil. This amount will be enough.
Since the dough is kneaded on water, albeit mineral, in the end, it will turn out more rigid. Therefore, it is recommended to add a little oil when frying, which will soften the baking surface.

With Adyghe cheese

Adyghe cheese is perfect for filling tortillas. But the dough is proposed to knead on yogurt.

To prepare a dish, you must take:

  • wheat flour - 390-400 g;
  • yogurt - 160-170 ml;
  • salt;
  • soda - 1 tsp;
  • Adyghe cheese - 220 g;
  • dill and parsley - 7-8 g;
  • a slice of butter.

Step-by-step instruction:

  1. Finely rub the salty fermented milk product. Combine with chopped parsley and dill. Shaking, mix the composition, leave it in the cold for a while.
  2. Now knead flour, salt and baking soda with yogurt in a large bowl. Having obtained a homogeneous elastic dough, divide into 8-9 pieces.
  3. Pour 2 tablespoons of cheese filling onto the surface of rolled round layers. Raise the edges, which tightly pinch.
  4. For the second time, roll the hitchina with Adyghe cheese, after which, in turn, fry in a dry frying pan until crust. At the end, grease each cake with butter.

Serve hot or warm.

Yogurt in pastry and Adyghe cheese in the filling will fill the Caucasian dish with pleasant milky shades, and greens will provide a bright aroma.

Karachaevsky hitchins

Unlike the Balkarian, Karachai hitchin is cooked on yeast dough. And they are also fried in a large amount of oil, which is why they turn out to be lush and very tasty.

Required Products:

  • yeast dough - 500 g;
  • jacket potatoes - 400 g;
  • salted cheese - 300 g;
  • Refined deep-frying oil.

Recipe step by step:

  1. Combine wheat flour (350 g) with a spoonful of sugar, a pinch of salt and active yeast (8-9 g). Pour in a spoonful of oil and water (150 ml). Knead elastic dough. To keep warm for about an hour, three times kneading a lush mass.
  2. To free boiled potatoes from the peel, grind together with salted cheese in a meat grinder. Mix the ingredients of the filling well, divide into 5 parts. Form balls from each.
  3. Take out the approached mass, knead again, separate 5 identical pieces (weight - up to 100 g). Hands gently stretch them into round layers.
  4. Place a filling in the form of a ball on top. Pinch the edges of the dough well. Carefully roll identical flat cakes 1-1.5 cm thick.
  5. Calcify quite a bit of oil in a wide pan. As soon as it begins to burst, take turns to lay out each blank.
  6. Fry for about 5-6 minutes, turning the circles once in the process. Blot the grease with paper towels before serving.

Karachaev hitchines are cooked not only with potatoes and cheese. A delicious filling can be obtained from meat, eggs and herbs, as well as several types of cheese. It will be tasty in any version!

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