This dish is an ancient traditional dish of Tatars, which is prepared from pastry with filling. There are many recipes for quiche with potatoes. The dough can be prepared with the addition of water, milk or kefir. Use the proven cooking options and even the most demanding gourmets will be satisfied.

Kystyby with potatoes - Tatar recipe

This delicious, satisfying dish warms the body and soul. Mashed potatoes for cooking are suitable not only fresh, but also yesterday. Kustyby in Tatar will appeal to both children and adults.

Kystyby is a very tasty traditional Tatar dish.
  • potatoes - 540 g;
  • salt - 2 g;
  • bulb;
  • milk - 110 ml for the filling;
  • sugar - 1 tbsp. a spoon;
  • milk - 110 ml for the test;
  • butter - 55 g;
  • butter - 1.5 tbsp. spoons for filling;
  • village egg - 1 large;
  • flour - 290 g.

Cooking:

  1. Cut into slices of potato tubers, place in salted water, boil.
  2. Boil milk, pour into potatoes, knead. You get mashed potatoes. Place the butter.
  3. Chop the onion into cubes.
  4. Heat the pan, place the butter for the filling, add the onion, fry. It should become transparent.
  5. Fry in mashed potatoes, mix.
  6. Heated milk (for dough) mix with sugar, salt.
  7. Pour in the egg, melt the butter, combine the components.
  8. Pour the resulting liquid into flour, knead the dough. It should not be sticky.
  9. Put in a bag. Let lie in the refrigerator for half an hour.
  10. Roll the dough sausage, cut into 11 parts.
  11. Roll out each part, get cakes.
  12. Place in a hot pan, fry for two minutes. Turn over, fry.
  13. Place the filling on a hot cake. Spread on half the workpiece. Cover with a soul mate.
  14. Before serving, grease with melted butter.

Tatar cakes with potatoes and meat

Cooked tender dough for kysyby melts in the mouth, and the filling, which is hearty, is ideally combined with a tortilla.

Ingredients:

  • flour - 310 g;
  • egg - 1 pc.;
  • butter - 35 g for lubrication;
  • milk - 110 ml;
  • black pepper;
  • butter - 55 g;
  • butter - a slice for the filling;
  • salt - 1 teaspoon;
  • potatoes - 7 pcs.;
  • sugar - 1 tsp.

Your actions:

  1. Cut the potatoes into quarters, place in salted water, boil.
  2. Drain the liquid. Add the filling oil, crush, sprinkle with pepper. Mix.
  3. If the mass is dry, add the liquid in which the tubers were cooked.
  4. Mix milk with an egg, add sugar and salt.
  5. Melt butter, pour into milk. Stir, cover with flour.
  6. Knead the dough, you get a soft and tender mass.
  7. Cut into seven pieces.
  8. Melt the butter.
  9. Now the moment has come when we must act very quickly. Put on a frying pan for heating. Roll a piece of dough into a flat cake. The diameter should be like the bottom of a pan. Thickness is approximately two millimeters. Try to roll so that the edges are even and there are no folds on the cake.
  10. Move the cake to the pan, fry. Turn over, fry again.
  11. Repeat with all the pieces.
  12. Transfer the finished cake from the pan to a damp towel. This is necessary so that the cakes do not dry out and do not break while you wrap the filling.
  13. Spread the mashed potatoes, spread with a thin layer. Lubricate the entire surface.
  14. Fold in half.
  15. Dip a silicone brush in melted butter, smear the cake on all sides. Send to the pan, fry. Oil should not be poured onto the pan.

On kefir

Fragrant cakes with potato filling, despite the name unusual for our people, turn out to be very tasty.

One of the simplest and most delicious dishes of Tatar cuisine.
  • kefir - 220 ml;
  • onions - 210 g;
  • egg - 1 pc.;
  • butter - 110 g for the filling;
  • salt - half a teaspoon;
  • milk - 100 ml for the filling;
  • sunflower oil;
  • potatoes - 950 g;
  • flour.

Your actions:

  1. Cut the potatoes into pieces, place in salted water, boil.
  2. Chop the onions as finely as possible, place in a hot pan, sauté until tender.
  3. Mix kefir with egg, salt, mix.
  4. Pour in flour, adding in parts. You should get an elastic dough that does not stick to your hands.
  5. Roll out a few thin cakes.
  6. Add oil to the finished potato, beat in mashed potatoes, place onion frying. Mix.
  7. Take a frying pan, preferably cast iron. Do not pour oil.
  8. Prepare a fresh towel. It will be needed to fold the cakes, otherwise they will harden and cool.
  9. Fry the cakes, place in a towel. To shelter.
  10. Prepare all the blanks, put mashed potatoes on each, distribute. Do not smear the edges.
  11. Fold, press the edges.
  12. Fry in a pan on each side.

In milk

A simple and familiar to many cooking option.

Ingredients:

  • milk - 50 ml for the test;
  • dill - 25 g;
  • milk - 150 ml for the filling;
  • sugar - 1 tbsp. a spoon;
  • egg - 1 pc.;
  • butter - 55 g for the filling;
  • salt;
  • butter - 30 g for the filling;
  • potatoes - 720 g;
  • sunflower oil - 1 tbsp. a spoon;
  • flour - 310 g;
  • butter - 50 g for lubrication.

Cooking:

  1. In the norm of milk for the test, add sugar and salt. Pour in the egg.
  2. Melt the butter for the dough, pour into milk.
  3. Sift flour, knead the dough. Put in a bag, let stand.
  4. Boil the potatoes, drain the liquid, crush with a nibbler.
  5. Pour with warm milk, add butter.
  6. Chop dill, put in mashed potatoes.
  7. Divide the dough into pieces. The mass of one should be approximately 75 g.
  8. Roll each, you should get a cake with smooth edges in diameter of about 15 centimeters.
  9. The pan should be used hot, do not pour oil.
  10. Place the workpiece, fry.
  11. Wrap in a towel.
  12. Repeat with all the pieces.
  13. Mark the mashed potatoes on the edge of the tortilla, cover it with the other half.
  14. Spread the cakes with melted butter.

To prevent the cake from breaking on the bend, stuff it hot with warm filling.

Lenten version on the water

Delicious Tatar dish with mashed potatoes, poured with melted butter. It should be consumed hot, oil should drip from them. Thin cake is soft and pliable.

Tasty and hearty dish.
  • potatoes - 720 g;
  • salt;
  • flour - 320 g;
  • sugar - 1 tbsp. a spoon;
  • onion - 1 pc.;
  • butter - 130 g;
  • egg - 1 pc.;
  • water - 240 ml.

Cooking:

  1. Pour sugar in water (100 ml), add salt.
  2. Pour in the egg, melt the butter (50 g), add water.
  3. Pour flour, knead the dough.
  4. Put in a bag, give half an hour to rest.
  5. Cut peeled potato tubers into large pieces. Boil in salted water. Drain the liquid. Turn with a blender into mashed potatoes.
  6. Pour hot water (140 ml), add oil (30 g). Stir.
  7. Chop the onion, passer, put in mashed potatoes. Mix.
  8. Nip off a piece of dough that is about the size of an egg. Roll. It will turn into a cake about two millimeters thick and 15 centimeters in diameter.
  9. Place in a hot pan without oil. Fry, the workpiece should become rosy, bend in half.
  10. Put in a towel.
  11. So fry all the blanks.
  12. Place the mashed potato filling.
  13. Melt butter, grease products from all sides.

Kystyby with lavash potatoes

This cooking option is the fastest, because you do not need to knead the dough, but you can immediately start cooking.

  • potatoes - 530 g;
  • ground black pepper;
  • pita - 1 pc.;
  • salt;
  • butter - 27 g;
  • garlic - 1 clove;
  • chopped greens - 2 tsp.

Cooking:

  1. Boil peeled potatoes, knead with a nibble, add butter and greens, and add salt.
  2. Chopped garlic cloves with herbs.
  3. Pita bread will need fresh, plastic, it should not break during the formation process.
  4. Cut into pieces, which are needed in size.
  5. Place the filling from mashed potatoes, fold the envelope.
  6. Fry in a dry pan.

With onion

If you have never cooked this dish, then you should try it now. The food is suitable for a light dinner or breakfast. The most delicate filling is ideally combined with a delicious dough. Before laying the filling, do not forget to grease the cakes with pre-melted butter.

Cooking such food is very fast and easy.
  • green onions - 45 g;
  • puree - 2 glasses;
  • butter - 75 g;
  • onions - 1 pc.;
  • salt;
  • sunflower oil - 4 tbsp. spoons;
  • boiling water - 240 ml;
  • flour - 460 g.

Cooking:

  1. Finely chop the onion.
  2. Chop the green onion.
  3. Fry in a pan with sunflower oil.
  4. Add the frying to the boiled potatoes, mix, make a puree composition.
  5. Pour salt into flour, pour in sunflower oil (2 tbsp. Tablespoons), boiling water. Knead the dough.
  6. Cover with foil. Insist half an hour.
  7. Separating the pieces, roll out in the form of cakes.
  8. Place each billet in a dry hot frying pan and fry. The cake should become rosy from all sides.
  9. Melt the butter, grease the cake.
  10. Put the filling on its half, close it with the second part.

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