Khychiny with meat

Khychins are pies whose homeland is the Caucasus. They are usually cut into four parts: a cross inscribed in a circle is an ancient symbol of the Sun. In Kabardino-Balkaria and Karachay-Cherkessia they are considered a symbol of hospitality and generosity. An invitation “to Khychin” was a high degree of respect for a person. Khychins were always served at the festive table, and there were different recipes for each occasion. Meat cakes were prepared for a wedding.

1. Calories
   161,16 kcal
2. Protein
   5,86 gram
3. Fat
   7,74 gram
4. Carbohydrates
   16,77 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 10 serving:

1. Wheat flour bakery

   ---

   
   250 g
2. Kefir 2.5%
   200 ml = 200 g
3. Salt

   ---

   
   0.5 tsp. = 3.5 g
4. Soda

   ---

   
   0.2 tsp. = 1 g
5. Pork

   ---

   
   200 g
6. Onions

   ---

   
   80 g
7. Parsley

   ---

   
   50 g
8. Water

   ---

   
   1.3 tbsp. l. = 23.4 g
9. Black pepper ground

   ---

   
   to taste
10. Butter

    ---

    
    50 g
11. Cucumber

    ---

    
    150 g
12. Tomato

    ---

    
    200 g

Steps:

1. 
   Rinse the meat, dry it and trim off the fat. Peel the onion and wash. Rinse the parsley. Wash the tomatoes and cucumber for serving and cut into circles.
2. 
   Make the dough. Pour the kefir into a deep bowl, add flour, soda and salt to it. Mix everything. Place the mixture on the table and knead into a tight dough. Cover it with a napkin and leave for half an hour.
3. 
   Prepare minced meat for filling. Grind the pork and onions using a meat grinder. Finely chop the parsley and add to the minced meat. Salt and pepper the mixture. Pour cold water into the minced meat so that it does not become dry. Mix thoroughly.
4. 
   Make blanks of khychins. Divide the dough into balls with a diameter of about 6 cm. Roll each of them into a thin round cake. Place the filling in the center. Gather the cake into a bag and seal the edges. Roll out the filled flatbread thinly: first by slapping it with your hands, then with a rolling pin.
5. 
   Fry the tortillas in a frying pan. Heat a cast iron skillet. Fry each khychin on both sides until golden brown. If the dough puffs up, prick it with a fork. Grease the hot khychins with butter and stack them.
6. 
   Serve the khychins as a separate dish with chopped fresh vegetables.