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Kystyby with potatoes Tatar style
The classic national dish, kystyby with potatoes Tatar style, consists of a whole stack of thin pancakes filled with mashed potatoes and fried onions. The hot products are brushed with melted butter, which makes the taste more tender and creamy. Kystyby is made from the most readily available ingredients, which are always found at home.
Caloric content: 247 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- flour (wheat) – 380 g;
- egg (size 1) – 1 pc;
- fine salt – 0.25 tsp;
- granulated sugar – 1 tsp;
- melted butterfor the dough – 45 g;
- warm milk – 150 ml.
Filling:
- peeled potatoes – 1,000 g;
- white onion – 500 g;
- melted butter for greasing – 50 g;
- salt – to taste (about 0.5 tbsp);
- refined vegetable oil for frying onions – 80 ml.
Preparation
- Prepare the ingredients for the kystyby pancakes. You may need a little more or less flour – it depends on the quality and type of grain, so it should be added gradually to the dough rather than all at once.
- Gather the ingredients for the filling. There should be plenty of it so that the pancakes are not too flat, thus you need to take at least 1 kilogram of potatoes.
- Immediately put the potatoes to boil, cutting them into pieces and covering them with cold water to the top.
- At the same time, prepare the sauté. Chop the onion into small cubes.
- Fry the onion in oil until lightly golden, adding a bit of salt.
- When the potatoes begin to boil, remove the foam that forms and salt the water. Reduce the heat and continue cooking until the potatoes are ready (this can be checked with a fork – it should easily pierce a piece through and through).
- Drain all the water and mash the potatoes into a puree.
- Add the sautéed onions to the pot.
- Season the puree with pepper and mix well until smooth. Check the filling for taste and add salt if necessary.
- For the dough, combine milk and melted butter in a bowl. Add the egg, salt, and sugar. Mix everything.
- Next, gradually add the flour, mixing the mixture with a spoon as long as possible.
- Then knead the mixture with your hands. The dough should be soft, pliable, and not stick to your hands. Gather it into a ball and cover with a towel, then let it rest for 10 minutes.
- After that, knead the dough a little more, roll it into a sausage shape, and divide it into 12 parts.
- Roll the pieces into balls and cover with plastic wrap so they do not dry out.
- You can immediately start rolling them out. The pancakes should be thin and even, allowing light to shine through the working surface. To ensure they are all the same size and look neat, it is better to trim the pancakes using a suitable plate. Gather the scraps into a lump, which can be rolled out for one more piece at the end.
- Stack the pancakes, lightly dusted with flour, on a towel and cover them with another towel. This way, they will not dry out and stick together.
- Heat a dry frying pan (preferably not Teflon) well. Set the heat slightly above medium. Place a pancake on it. It will start to bubble very quickly, and after about 30 seconds, it should be flipped to the other side.
- Cook the second side for another 30 seconds. Place the finished pancakes in a stack, covering them first with plastic wrap and then with a towel, so they retain their elasticity and softness.
- Start filling the prepared pancakes. Place 2 tablespoons of mashed potatoes on half of the pancake and spread it in a thick layer.
- Cover the filling with the other half and brush with melted butter on both sides.
- Stack the kystyby on top of each other in a pile.
Kystyby with potatoes Tatar style is served with meat, hot soup, shurpa instead of bread. You can also eat it as a standalone dish. The thin pancake with juicy potato filling is a wonderful combination for a hearty snack, give it a try.
Bon appétit!
