Balkar Khychins

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Wash the potatoes under running water, rubbing the tubers with a dish sponge. After this, the sponge will no longer be used for its intended purpose. Place the tubers in a saucepan with cold drinking water and cook over medium heat. After about half an hour from boiling (it may take a little more or less time), pierce the tubers with a knife. If they are soft, then you need to drain the water and leave the potatoes to cool.

2. STEP 2

   

   Sift premium wheat flour into a bowl so that the dough does not become sticky. Add salt and soda.

3. STEP 3

   

   Quench the soda with lemon juice. This is necessary to release carbon dioxide.

4. STEP 4

   

   Gradually add warm boiled water while stirring the dough. The main thing here is not to make the dough hard. It should initially stick to your hands, but become elastic during the kneading process (about 15 minutes).

5. STEP 5

   

   Roll into a ball, cover with a towel and leave to rest for 20 minutes.

6. STEP 6

   

   Peel the cooled potatoes and mash them with a potato masher.

7. STEP 7

   

   Grate the suluguni on a fine grater and combine with the potatoes. Traditionally, the filling proportions are 1:1. But you can add more cheese and less potatoes, or vice versa.

8. STEP 8

   

   Try the filling. If necessary, add salt to taste.

9. STEP 9

   

   Roll the dough into a sausage and cut into six equal parts. Dust the table and rolling pin with flour to prevent the dough from sticking, and roll it out into thin round cakes. Place a heaping tablespoon of filling in the middle.

10. STEP 10

    

    Gather the edges of the dough into the center, forming a pouch. Seal the edges securely.

11. STEP 11

    

    Turn the pieces over, seam side down. And roll out the khychins as thinly as possible, but so that the dough does not break through. Pay special attention to the edges. There is the highest risk of breaking through the dough. The diameter of my khychins turned out to be about ten centimeters.

12. STEP 12

    

    Heat a dry non-stick frying pan (without oil) over medium heat. Place the khychins to fry for about a couple of minutes. Times may vary. Focus on the appearance of a golden brown crust.

13. STEP 13

    

    Use a spatula to turn the khychin over and fry on the other side for another two to three minutes.

14. STEP 14

    

    The finished khychins are placed in a stack on a plate and each one is greased with sunflower oil.