Khychiny - 13 homemade savory recipes

Prepare delicious Khychin flatbreads for breakfast, as a snack or as a main course. Choose a recipe with a photo, calculation of calorie content, time spent on production, and portions. Use the suggested options or come up with your own filling! Read more...

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Khychins are the most delicious and not cheap Caucasian dish for your table.

Where can you find classic Caucasian and Balkar recipes for khichins? Naturally, on our website! With meat, curd, cheese inside and herbs - choose what you like best or try all the options.

The most delicious flatbreads, without which it is hard to imagine an ordinary feast in the Caucasus. In terms of importance in the state Kabardino-Balkan cuisine, they are comparable to Russian pancakes.

5 most frequently used ingredients in khichin recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Butter	734	0.5	82.5	0.8
Drink	38	2.8	1	4
Baking soda
Potato	80	2	0.4	18.1
Flour	325	12	1	67

The usual recipe for khychin:

1. Add soda and salt to sour milk, drink or ayran.

2. Pour the mixture into the flour.

3. Knead into a soft dough.

4. Set aside for a quarter of an hour.

5. Mix coarsely grated cheese and finely chopped herbs.

6. Roll out the flatbreads.

7. Add the filling.

8. Connect the edges tightly.

9. Roll out into a thin circle.

10. Fry without oil.

5 of the fastest khychin recipes:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Khychiny with potatoes and cheese in a frying pan	30 min	193	+177
Khychiny with potatoes	50 min	122	+94
Khychiny flatbreads on kefir in a frying pan	1 hour	217	+115
Khichins with curd cheese, potatoes, herbs	1 hour	146	+70
Khychiny with potatoes and cheese	1 hour 20 minutes	194	+107

• While the khychins are still hot, you need to coat them well with any butter.

• It is necessary to roll out very thinly. Then the dish will cook perfectly and quickly.

• Instead of cheese, you can use full-fat cottage cheese.

• A good addition to the dish would be a sauce made from unsweetened yogurt and garlic.

Balkar Khychins

Ingredients

Wheat flour – 400 g

Interior:

Potatoes – 550 g

Feta cheese – 250 g

Green onions – 0.5 bunch

Ground black pepper - to taste

Butter - for lubrication

176 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

I propose to prepare a very tasty dish of Karachay-Balkar cuisine - Balkar khychins. These are thin flatbreads with potato and pickled cheese inside. You can also use meat filling. They are prepared quite simply and quickly from completely available goods.

To make Balkar khychin with cheese, take the following products.

First, prepare the potato filling. To do this, boil the potatoes until tender. Drain the water and knead so that there are no lumps.

Add feta cheese grated on a small grater to the fried potatoes, or you can take feta cheese, chopped green onions or other greens. Mix well. Season with ground pepper and, if necessary, salt. Let cool.

Now let's prepare the dough. Add soda to kefir. Stir and leave for 5-7 minutes. Then add water, salt, and flour evenly.

Knead soft dough. Cover and leave for 20-25 minutes.

Knead the rested dough on a dusty board. Divide into 7 pieces. Divide the filling figuratively into 7 parts. We crush each piece again and work with each separately. Take a ball of dough and roll it out a little. We form a ball from the inside and place it in the center of the flatbread. Raise the edges to the top and pinch well.

Using our hands, we form a cake of the desired diameter and width of 3-5 mm. You can use a rolling pin carefully, but I found it easier to use my hands.

Heat the frying pan. Place the flatbread. Fry over low heat under a closed lid until light golden brown on both sides.

Balkar khychins with feta cheese are ready. After frying, grease each flatbread with butter.

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very tasty thin Balkar khychin with potato, cheese and herbs inside

Friday, July 19, 2019 16:55 + to quote book

Do you still have a drink or sour milk and a piece of cheese? This dish is for you! I offer you a recipe for making very tasty thin Balkar khychins with an interior made of potatoes, cheese and herbs. The dough for thin khychins with kefir is prepared very simply.

They are especially delicious right out of the heat!

But remember that having prepared a portion of this unique dish, you need to urgently prepare the next one, because the khychins disappear in an indescribable way. There is still some mysticism here. I’m literally saying it for you!

Glass – 250 ml

1/2 cup kefir (yogurt)
1/2 cup water
2.5-3 cups flour
1 tsp. salt
1/2 tsp. soda

Interior:

4 things. medium potatoes
300 gr. cheese (brynza or Adyghe cheese, or their consistency)
greens (optional)
salt

Mix the drink, water, salt, soda (quicklime) and add enough flour to make a soft dough. Knead it well, you can even beat it on the table a little. The dough should be soft, elastic, and not stick to your hands.

True Balkar khichina with young cheese and herbs

I bring many different and fascinating recipes from my own trips, but I didn’t have to go for this recipe, my neighbors originally from Nalchik shared it with me. Khychins are the state baked goods of the Karachais and Balkars - flatbreads made from the finest dough with various insides: with young cheese and herbs, with pickled cheese and potatoes, with meat. Airy, tender and creamy in taste, they simply melted in your mouth so that it was difficult to realize where the inside was and where the dough was.

The Balkar Khychins differ little from the Karachays. Balkar khychins are rolled out thinner, fried in a dry frying pan and the finished ones are greased with butter. The Karachay Khychin dough is thicker, and they are fried in hot oil.

Ingredients for the dough:

drink - 200 ml;
flour - 260 g;
testicle - 1 pc.;
salt - 1 tsp;
soda - 1 tsp;
sugar - 1 tsp;
vegetable oil (or full-fat sour cream) - 1 tbsp. l.

Ingredients for the inside:

Adyghe cheese (or any young cheese) - 300 g;
herbs to taste (dill, parsley, cilantro, basil - only leaves);
salt pepper;
butter - 1 tbsp. + for lubrication.

From the dough ingredients, knead a wet, slightly sticky, homogeneous dough. Place it on a work surface lightly sprinkled with flour, form into a ball, place in a bowl greased with vegetable oil, and put it in the refrigerator for a couple of hours (at least an hour, but the longer the better). During this period of time the dough will become elastic and elastic.

Grind cheese, herbs, butter, salt and pepper using a blender (or mince). Then gather into a ball and roll into a sausage. Divide into 6 equal parts.

Place the rested dough on a floured table, divide into 6 equal parts, and roll each into a ball. Roll out the ball into a flat cake, put the filling in the center, gather the edges of the flat cake together, and pin it. Turn the dough over with the inside seam side down and roll out to a narrow flat cake (0.5 cm), moving from the center to the edges.

Fry the flatbread on both sides until golden brown.

Place the flatbreads in a stack like pancakes and brush with butter. Serve the khychins hot, cutting the entire stack into 4 pieces.

You can make it with suluguni and potatoes. Then you need to take them in proportions 1:1.