New Recipes 2021

Incredibly tasty hichiny thing with cheese and herbs, and even with potatoes and herbs for dinner

Scones with potatoes went well with sour cream, but with cheese they ate with fingers!

For the test:

3 cups flour
1 cup of kefir
1 tsp soda
1 tsp salt

Cooking:

Knead the dough. We add soda to kefir, then everything else. We beat them off with our hands or on the table – this helps to make the dough less torn when rolling and elastic. We wrap in a film and give a rest for 30-40 minutes.

During this time we turn on the fantasy and make stuffing.
I most love these – 1). Cheese, garlic, greens and 2). mashed potatoes, cheese and greens.
Cheese can be taken "Edam", "Russian", etc., and still very tasty from Suluguni. Mashed potato mash to a smoothness so that there are no large pieces of potatoes – they can break the dough.
Divide the dough into pieces, form the cakes with our hands. Put the stuffing on each cake. The fillings should be as much in volume as the dough.
filling №1-with cheese, garlic and herbs

Stuffing №2 – mashed potatoes, cheese and greens

We collect the edges of the dough in the “bag” and carefully pinch.

Hands form the dough from the dough.

And then roll out a flatbread, 5 mm thick, with a rolling pin. Very carefully, so that the dough is not torn. Especially carefully with cheese, even through the slightest holes in the dough, it will flow.
Slightly pierce the cake with a fork, releasing the air left there.

Fry Hichin in a heated dry frying pan, 3-4-5 minutes on each side. When the dough turns white, hyacin is ready. During frying, they will inflate – lift, wait until they are blown away, and fry on. Khychins with potatoes can be pierced with a fork so as not to inflate, but with cheese in this regard is more difficult.

Put the finished hichina on each other, generously greasing with melted butter.

Categories:   Christmas Desserts

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