Lenten kystyby with potatoes. Recipe: Kystyby with mashed potatoes

I offer you a recipe for Zebra manna pie without eggs and milk. This is a completely vegan (lenten) baked product. The peculiarity of this manna is that it has layers of different colors, like the stripes of a zebra. Regular dough alternates with chocolate dough, creating a pleasant combination of flavors and an impressive appearance.

Flatbread a la FOCACCIA WITH PESTO. Recipe with photos and videos
Flatbread a la focaccia with basil will serve as an excellent addition to soup or main course as bread. And this is a completely independent delicious pastry, similar to pizza.
Delicious vitamin-rich raw beet salad with nuts. Raw beet salad. Recipe with photos and videos
Try this wonderful vitamin salad made from raw beets with carrots and nuts. It is ideal for winter and early spring, when fresh vegetables are so scarce!
Tarte Tatin with apples. Vegan (lenten) pie with apples on shortcrust pastry. Recipe with photos and videos
Tarte Tatin or upside-down pie is one of my favorite recipes. This is a chic French pie with apples and caramel on shortcrust pastry. By the way, it looks very impressive and will successfully decorate your holiday table. The ingredients are the simplest and most affordable! The pie does not contain eggs or milk, it is a Lenten recipe. And the taste is great!
Vegan soup! “Fish” soup without fish. Lenten recipe with photos and videos
Today we have a recipe for an unusual vegan soup - fish soup without fish. For me this is just a delicious dish. But many say that it really looks like fish soup.
Creamy pumpkin and apple soup with rice. Recipe with PHOTO AND VIDEO
I suggest you prepare an unusual creamy soup from baked pumpkin with apples. Yes, yes, exactly soup with apples! At first glance, this combination seems strange, but in fact it turns out very tasty. This year I grew portioned pumpkins of the variety...
Ravioli with greens is a hybrid of ravioli and Uzbek kuk chuchvara. Recipe with photos and videos
Cooking vegan (lenten) ravioli with herbs. My daughter called this dish Travioli - after all, the filling contains grass :) Initially, I was inspired by the recipe for Uzbek dumplings with herbs kuk chuchvara, but I decided to modify the recipe in the direction of speeding it up. Making dumplings takes too long, but cutting out ravioli is much faster!

- a national Tatar dish and is a fresh dish stuffed with mashed potatoes. The Great Season has begun and many Orthodox Christians are choosing Lenten dishes for their menu. Kystyby is great for the Lenten menu" - Lyudmila Parzhina (Mashevka village, Ukraine) shares the recipe for kystyby.

How to prepare dough for kystyby

To prepare the dough for yourself, you will need the following products:
100 ml of milk or water (for those who observe Orthodox fasting)
1 tbsp sugar
50 grams of butter (or vegetable oil for those who observe Orthodox fasting)
a pinch of salt
you can add 1 egg (for those who are not fasting)
300 grams of flour (adjust yourself so that the dough is like on)
Knead everything together well. Leave the dough to rest for approximately 30 minutes.

How to cook kystyby

Then, divide the “rested” dough into 8 parts. Roll out very thin and bake in a dry frying pan.
Immediately place one half on the hot flatbread and cover with the other half. It is necessary to bend the hot one so that it does not break. Grease the top with oil.
Filling for kystyby: mashed potatoes, freshly prepared, hot.
Well, very tasty! Try it, you won't regret it!
Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Kystyby with potatoes is a flatbread that belongs to Tatar cuisine. These flatbreads are prepared with different fillings, but the most common option is potatoes, and today I suggest you reproduce this option in the kitchen. Kystyby are great for soup, they complement the broth very tasty, and you can serve them with tea or a glass of warm milk. The dough for kystyby is prepared using milk with the addition of butter, eggs and flour. The finished ones are also generously greased with butter, so do not replace the butter with margarine, otherwise you risk completely ruining the dish. As for the filling, you can add mashed potatoes with onions or herbs, or you can add finely chopped and fried mushrooms. I described the recipe with photos of delicious and satisfying flatbreads in detail for you.

- milk – 0.5 cups,
- butter – 50 gr.,
- premium wheat flour – 2-2.5 cups,
- salt – 1 tsp,
- sugar – 1 tbsp,
- chicken eggs – 1 pc.

For filling:

- mashed potatoes – 7 tbsp.,
- red sweet onion – ½ pc.,
- salt, pepper - to taste,
- butter – for greasing the flatbreads.

How to cook with photos step by step

Prepare all the necessary ingredients according to the list. Then you need to take a deep bowl, pour preheated milk into it, put a piece of soft butter, wait until the butter has completely melted.

In a separate bowl, beat one large chicken egg until smooth. Pour the egg into the milk-butter mixture.

Add a tablespoon of granulated sugar to the base of the dough, add a teaspoon of table salt.

Add wheat flour in parts, first add half the flour, mix the dough with a spoon, then add the second half of the flour, knead the dough with your hands.

The dough turns out soft and does not stick to your hands. Wrap the dough ball in cling film and leave it alone for half an hour.

Cut the dough into small pieces, after resting the dough became elastic and very pleasant.

Roll out each piece into a thin layer and cut it into a round shape of any diameter.

In a dry frying pan, fry the tortillas on both sides until golden brown, literally 15-20 seconds.

Grease the flatbreads with butter.

Prepare the filling - mix mashed potatoes with finely chopped blue sweet onions, add salt and pepper, and add herbs if desired. Mix all ingredients and take a sample. If desired, the onion can be fried.

Place mashed potatoes on one edge of the flatbread. Cover the filling with the second half of the tortilla. Now you can serve the kystyby to the table. I also advise you to try these

This dish is an old traditional Tatar dish, which is prepared from dough with filling. There are many recipes for kystyby with potatoes. The dough can be prepared with the addition of water, milk or kefir. Use proven cooking options and even the most demanding gourmets will be satisfied.

This delicious, hearty dish warms the body and soul. Not only fresh puree, but also yesterday’s puree is suitable for cooking. Kystyby in Tatar will appeal to both children and adults.

Kystyby is a very tasty traditional Tatar dish.

potatoes – 540 g;
salt – 2 g;
bulb;
milk – 110 ml for filling;
sugar – 1 tbsp. spoon;
milk – 110 ml for dough;
butter – 55 g;
butter – 1.5 tbsp. spoons for filling;
country egg – 1 large;
flour – 290 g.

Preparation:

Cut the potato tubers into pieces, place in salted water, and boil.
Boil milk, pour into potatoes, mash. You will get puree. Place butter.
Chop the onion into cubes.
Heat a frying pan, place butter for the filling, add onion, fry. It should become transparent.
Place the roast in the puree and stir.
Mix heated milk (for dough) with sugar and add salt.
Pour in the egg, melt the butter, combine the ingredients.
Pour the resulting liquid into the flour and knead the dough. It shouldn't be sticky.
Place in a bag. Let sit in the refrigerator for half an hour.
Roll the dough into a sausage shape and cut into 11 pieces.
Roll out each part to make flat cakes.
Place in a hot frying pan and fry for two minutes. Turn over and fry.
Place the filling on the hot tortilla. It should be laid out on half of the workpiece. Cover with the other half.
Before serving, brush with melted butter.

Tatar flatbreads with potatoes and meat

The prepared tender dough for kystyby melts in your mouth, and the filling, which turns out to be satisfying, goes perfectly with the flatbread.

Ingredients:

flour – 310 g;
egg – 1 pc.;
butter – 35 g for greasing;
milk – 110 ml;
black pepper;
butter – 55 g;
butter - a piece for filling;
salt – 1 teaspoon;
potatoes – 7 pcs.;
sugar – 1 teaspoon.

Your actions:

Cut the potatoes into quarters, place in salted water, and boil.
Drain the liquid. Add butter for filling, crush, sprinkle with pepper. Mix.
If the mass is a little dry, add the liquid in which the tubers were boiled.
Mix milk with egg, add sugar and add salt.
Melt the butter and add it to the milk. Stir, add flour.
Knead the dough until it becomes soft and tender.
Cut into seven pieces.
Melt the butter.
Now the moment has come when we must act very quickly. Place the frying pan on heat. Roll out a piece of dough into a flat cake. The diameter should be the same as the bottom of a frying pan. The thickness is approximately two millimeters. Try to roll out so that the edges are even and there are no folds on the cake.
Place the flatbread in a frying pan and fry. Turn over and fry again.
Repeat with all pieces.
Transfer the finished cake from the frying pan to a damp towel. This is necessary so that the tortillas do not dry out or break while you are wrapping the filling.
Coat the workpiece with puree and spread in a thin layer. Coat the entire surface.
Fold in half.
Dip a silicone brush into melted butter and brush the cake on all sides. Place in a frying pan and fry. You should not pour oil into the frying pan.

On kefir

Flavorful flatbreads with potato filling, despite the unusual name for our people, turn out very tasty.

One of the simplest and most delicious dishes of Tatar cuisine.

kefir – 220 ml;
onion – 210 g;
egg – 1 pc.;
butter – 110 g for filling;
salt - half a teaspoon;
milk – 100 ml for filling;
sunflower oil;
potatoes – 950 g;
flour.

Your actions:

Cut the potatoes into pieces, place in salted water, and boil.
Chop the onions as finely as possible, place in a hot frying pan and sauté until soft.
Mix kefir with egg, add salt and mix.
Cover with flour, adding in parts. You should get an elastic dough that does not stick to your hands.
Roll out several thin flat cakes.
Add oil to the prepared potatoes, puree them, add the fried onions. Mix.
Take a frying pan, preferably cast iron. Do not add oil.
Prepare a fresh towel. You will need it to fold the cakes, otherwise they will harden and cool.
Fry the tortillas and place in a towel. Cover.
Prepare all the preparations, place puree on each and distribute. Do not coat the edges.
Fold, press edges.
Fry in a frying pan on each side.

With milk

A simple and familiar cooking option.

Ingredients:

milk – 50 ml for dough;
dill – 25 g;
milk – 150 ml for filling;
sugar – 1 tbsp. spoon;
egg – 1 pc.;
butter – 55 g for filling;
salt;
butter – 30 g for filling;
potatoes – 720 g;
sunflower oil – 1 tbsp. spoon;
flour – 310 g;
butter – 50 g for greasing.

Preparation:

Add sugar and salt to the milk for the dough. Pour in the egg.
Melt the butter for the dough, pour into the milk.
Sift the flour, knead the dough. Place in a bag and let stand.
Boil the potatoes, drain the liquid, crush with a potato masher.
Pour warm milk, add butter.
Chop the dill and place in the puree.
Divide the dough into pieces. The mass of one should be approximately 75 g.
Roll out each one, you should get a flat cake with smooth edges about 15 centimeters in diameter.
The frying pan should be hot and do not add oil.
Place the workpiece and fry.
Wrap in a towel.
Repeat with all pieces.
Mark the edge of the flatbread with mashed potatoes and cover with the other half.
Brush the flatbreads with melted butter.

To prevent the flatbread from breaking at the bend, fill it with warm filling while it is hot.

Lenten option on water

A delicious Tatar dish with mashed potatoes, topped with melted butter. They should be consumed hot, oil should be dripping from them. The thin flatbread is soft and pliable.

A tasty and satisfying dish.

potatoes – 720 g;
salt;
flour – 320 g;
sugar – 1 tbsp. spoon;
onion – 1 pc.;
butter – 130 g;
egg – 1 pc.;
water – 240 ml.

Preparation:

Add sugar to water (100 ml), add salt.
Pour in the egg, melt the butter (50 g), add water.
Add flour and knead the dough.
Place in a bag and let rest for half an hour.
Cut the peeled potato tubers into large pieces. Boil in salted water. Drain the liquid. Puree using a blender.
Pour in hot water (140 ml), add oil (30 g). Stir.
Chop the onion, saute, place in puree. Mix.
Pinch off a piece of dough that is approximately the size of an egg. Roll. The result will be a cake about two millimeters thick and 15 centimeters in diameter.
Place in a hot frying pan without oil. Fry, the workpiece should become golden brown, bend in half.
Place in a towel.
So fry all the preparations.
Place the puree filling.
Melt the butter and coat the products on all sides.

Kystyby with lavash potatoes

This cooking option is the fastest, because you don’t need to knead the dough, but you can immediately start cooking.

potatoes – 530 g;
ground black pepper;
lavash – 1 pc.;
salt;
butter – 27 g;
garlic – 1 clove;
chopped greens – 2 teaspoons.

Preparation:

Boil the peeled potatoes, mash them with a potato masher, add butter and herbs, add salt.
Mix chopped garlic cloves with herbs.
The pita bread will need to be fresh, plastic, and should not break during the shaping process.
Cut into pieces as needed according to size.
Place the puree filling and fold into an envelope.
Fry in a dry frying pan.

With onion

If you have never prepared this dish, you should try it now. The dish is suitable for a light dinner or breakfast. The most delicate filling goes perfectly with the delicious dough. Before adding the filling, do not forget to coat the cakes with pre-melted butter.

This food is prepared very quickly and easily.

green onion – 45 g;
puree – 2 cups;
butter – 75 g;
onion – 1 pc.;
salt;
sunflower oil – 4 tbsp. spoons;
boiling water – 240 ml;
flour – 460 g.

Preparation:

Finely chop the onion.
Chop the green onion.
Fry in a frying pan with sunflower oil.
Add the frying mixture to the boiled potatoes, stir, and make a puree.
Pour salt into the flour, pour in sunflower oil (2 tablespoons), and boiling water. Knead the dough.
Cover with film. Leave for half an hour.
Separate the pieces and roll them into flat cakes.
Place each piece in a dry, hot frying pan and fry. The cake should become golden brown on all sides.
Melt the butter and coat the flatbread.
Place the filling on half of it and cover with the other half.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Traditional Tatar cuisine is distinguished by a variety of flour products. For example, kystyby - thin pies with potatoes or other fillings (meat, millet), folded into envelopes and generously greased with butter. You may see advertisements for home delivery, but the quality will be better if you bake it at home.

How to cook kystyby with potatoes

It is considered inexpensive and simple to prepare kystyby with potatoes - national thin flatbreads filled with mashed potatoes. This word comes from the Tatar “kystyrga” or “kystybai”, which means to put the filling inside. Since ancient times, Tatar shepherds took these thin flatbreads with them in order to be full for a long time. Modern kystyby serve as an excellent snack option.

To make it, you will need to knead the dough, boil the potatoes and mash them into a puree. After forming thin flatbreads, they are filled with minced meat with the addition of meat, onions or cheese, herbs and spices. All that remains is to fry them in a dry frying pan and serve with plenty of butter.

Dough

The dough for Tatar-style kystyby can be mixed with milk, water or kefir. If you use water, you will get lean unleavened flatbreads; a milk or kefir-sour cream base will make them more tender and soft. A step-by-step recipe will tell you how to prepare kystyby dough with potatoes. The mixing liquid is salted, seasoned with soda, sifted flour is gradually introduced into it and kneaded until the mass stops sticking to your hands.

After this, just cover it with a towel and set it aside for half an hour so that the dough can rest and rise a little. All that remains is to roll it out thinly, and after frying in a frying pan, fill the resulting layers with potatoes, millet or meat - there are many options for stuffing. Vegetarians will love that the dough can be kneaded without eggs - as a meatless option for special holidays.

Kystyby with potatoes - recipe with photos step by step

Beginners in the world of culinary art will definitely need a recipe for Tatar potato pies, which will help them make a national delicacy. It is best to use a recipe with a photo, which clearly and step-by-step explains how and what to mix with what. Depending on the products used, kystyby is made with kefir, milk or water, from lavash or ready-made dough.

On kefir

Number of servings: 6 persons.
Calorie content of the dish: 130 kcal.
Purpose: for lunch.
Cuisine: Tatar.

It is easiest to prepare kystyby with kefir, because the dough mass turns out airy due to the large number of gas bubbles. The soda used is not extinguished by vinegar, because the acid of kefir extinguishes it on its own. It is better to generously season the puree for the filling with butter and fried onions to get a richer taste.

Ingredients:

kefir - a glass;
salt – 5 g;
soda - a pinch;
flour – 60 g;
potatoes – 1000 g;
milk – half a glass;
butter – 50 g.

Cooking method:

Salt the kefir, add soda, add sifted flour. Knead the mixture thoroughly with your hands until you obtain a stiff consistency that does not stick to your hands, cover with a towel. Set aside for 20 minutes.
Boil the potatoes in salted water, crush them, pour hot milk and melted butter.
Divide the dough into parts, roll into circles, fry in a frying pan on each side for about a minute to get a golden brown crust.
Place the flatbreads on top of each other and cover with a cloth to prevent them from drying out. Place two spoons of filling on each, fold and grease with butter.

Tatar pies with potatoes and meat

Cooking time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 154 kcal.
Purpose: for dinner.
Cuisine: Tatar.
Difficulty of preparation: medium.

The Tatar dish kystyby with potatoes and meat turns out to be more satisfying, with a pleasant meat taste. The secret to making it is to fill the hot flatbreads with minced meat so that they do not break after cooling. You can take any meat for kystyby - lamb, pork or beef. The delicacy will become a dietary treat when filled with chicken, turkey or rabbit.

Ingredients:

water – 250 ml;
flour – 0.7 kg;
sugar – 30 g;
eggs – 2 pcs.;
butter – 100 g;
potatoes – 3 pcs.;
meat – 300 g;
onions – 2 pcs.

Cooking method:

Beat eggs into water, add salt, sweeten and season with oil. Add sifted flour, knead into a thick mass, let it brew, and form into flat cakes.
Fry each flatbread in a hot dry frying pan until medium-rare.
Peel the potatoes, boil them, crush them. Cut the meat into cubes, fry along with the chopped onion, combine the mixtures.
Place the filling on one half of the flatbread, cover with the other, and brush with melted butter.
Serve with salted mushrooms and sauerkraut.

With onion

Cooking time: 1.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 125 kcal.
Purpose: for lunch.
Cuisine: Tatar.
Difficulty of preparation: medium.

The following recipe will tell you how to cook Tatar pies with potatoes and onions. A simple but extremely aromatic combination of potatoes and fried onions will make kystyby an appetizing delicacy that makes you want to try it as soon as possible. The flatbreads are best served hot so that they retain all the benefits and richness of taste. They can serve as an original addition to soups.

Ingredients:

mashed potatoes – 300 g;
onion – 1 pc.;
vegetable oil – 40 ml;
green onions - a bunch;
flour – 0.6 kg;
boiling water – 200 ml;
salt – 10 g;
butter – 70 g.

Cooking method:

Chop the onion, chop the green onions, fry both types in oil until golden.
Combine onion mixture with puree.
Sift the flour, add salt, add oil, boiling water, mix thoroughly. Let the dough rest under cling film for 25 minutes.
Divide the dough into pieces, roll into circles, pierce to prevent swelling. Fry in a dry frying pan on both sides, brush with melted butter.
Spread the filling on one side and cover the other.

With milk

Cooking time: 1.5 hours.
Number of servings: 2 persons.
Calorie content of the dish: 135 kcal.
Purpose: for dinner.
Cuisine: Tatar.
Difficulty of preparation: medium.

The dough for kystyby with potatoes made with milk is creamier and more tender. Another name for this dish is kuzikmyak, similar to Bashkir filled pies. The fried unleavened flatbread is prepared independently and turns out soft and elastic. To make it, it is not necessary to use fresh puree; leftovers from a previous dinner or lunch will do.

Ingredients:

potatoes - half a kilo;
onion – 1 pc.;
milk - a glass;
butter – 65 g;
flour – 300 g;
eggs – 1 pc.;
sugar – 30 g;
salt - a pinch.

Cooking method:

Cut the potatoes into large pieces, boil in salted water, mash into a puree. Pour in hot milk and a little melted butter.
Cut the onion into cubes, fry over low heat until transparently soft, combine with puree.
Heat the milk, pour in the melted butter, sweeten, add salt, and add the egg. Sift the flour separately, gradually pour in the milk-egg mixture, knead the dough, cover with a towel for half an hour.
Form a sausage, cut into pieces, roll into flat cakes, fry each for a minute on both sides.
Place puree on half of the circle and cover with the other half.
Grease when serving.

On the water

Cooking time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 121 kcal.
Purpose: for lunch.
Cuisine: Tatar.
Difficulty of preparation: medium.

Cooking kystyby in water is even easier, because it produces elastic dough that lends itself well to rolling out and forming into circles—future pies. The unleavened nature of the dough mass makes it possible not only to fill future envelopes with mashed potatoes, but also to experiment with minced meat - using meat, cheese with herbs, mushrooms and vegetables.

Ingredients:

mashed potatoes – half a kilo;
onion – 1 pc.;
vegetable oil – 30 ml;
flour – 300 g;
water – half a glass;
granulated sugar -30 g;
eggs – 1 pc.;
butter – 50 g.

Cooking method:

Combine water, sugar, salt, egg, half the butter, sift the flour. Leave to proof for 15 minutes, cut into pieces. Roll each into a thin flat cake.
Fry the slices in a dry frying pan until golden brown.
Mix mashed potatoes with fried onions and melted butter and stuff into flatbreads.
To prevent them from breaking before serving, cover with a towel, serve and fill hot. Can be reheated in the microwave.

No eggs

Cooking time: 1.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 111 kcal.
Purpose: for dinner.
Cuisine: Tatar.
Difficulty of preparation: medium.

Kystyby without eggs will appeal to vegetarians and fasting people, as well as those who want to lose weight, but cannot ignore delicious pastries. The resulting unleavened pies with a rich, aromatic filling are best eaten hot, washed down with milk or tea. It’s good to serve them with the main course or even replace dinner completely to quickly fill up.

Ingredients:

flour – 300 g;
water – ¾ cup;
salt – 5 g;
sugar – 10 g;
vegetable oil – 20 ml;
potatoes – 850 g;
margarine – 130 g;
water – ¾ cup.

Cooking method:

Combine water, salt, sugar, butter, add flour to knead a dense dough. Wrap in bag for 20 minutes.
Boil the potatoes, mash, add salt and add boiling water.
Roll out the dough into thin circles, fry in a frying pan without oil, first pierce the surface of the flatbreads with a fork, and fill with hot mashed potatoes.
Remove excess puree, stack on top of each other, oiling.
Serve kystyby, cut in half. For added flavor, you can fry already filled pies.

Simple recipe

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 126 kcal.
Purpose: for lunch.
Cuisine: Tatar.
Difficulty of preparation: medium.

The following instructions with a step-by-step description of the process will teach you how to prepare Tatar flatbreads with potatoes. Even novice cooks can handle this recipe, because it will not take much time and does not require special knowledge. A classic Tatar dish cannot do without oiling when serving; in addition, it is recommended to sprinkle the finished flatbread with herbs and garlic.

Ingredients:

butter – 15 g + 50 g for dough;
milk - a glass;
potatoes - half a kilo;
onions – 1 pc.;
vegetable oil – 20 ml;
sugar – 20 g;
flour – 0.3 kg;
eggs – 1 pc.

Cooking method:

Mix half the milk, sugar, egg, salt. Pour in melted butter, sift in flour. Knead and set aside for 20 minutes.
Cut the potatoes into cubes, pour salted boiling water over them, and cook for 15 minutes. Drain the water, mash, combine with chopped onion fried in butter. Pour in hot milk and stir to avoid the formation of lumps.
Roll out the dough, cut out the flatbreads with a saucer, fry in oil for two minutes on each side.
Fill with puree, cover with an envelope, and grease.

From lavash

Cooking time: half an hour.
Number of servings: 6 persons.
Calorie content of the dish: 137 kcal.
Purpose: for dinner.
Cuisine: Tatar.
Difficulty of preparation: medium.

For those who want to get a delicious original dish, a recipe for making kystyby from lavash with a photo will be useful. In this case, time is saved significantly due to the absence of kneading the dough. If you take round lavash, you will get cheburek pies, and if you take large rectangular sheets, you will get filled pancakes. The latter will have to be cut into several parts to make it easier to do.

Ingredients:

round pita bread – 6 sheets
potatoes – 5 pcs.;
milk – 70 ml;
butter – 50 g.

Cooking method:

Boil the potatoes until soft, drain almost all the water, mash, add half the butter and warm milk.
Melt the remaining butter, grease the pita bread, and add the filling. Fold into a cheburek shape.

How to make kystyby with potatoes - secrets of cooking the dish

Preparing Tatar flatbreads will be even easier if you know some features. They are shared by connoisseurs of this cuisine:

The tastiest flatbreads are stuffed with new potatoes;
Cooking potatoes follows the rules: after boiling, the fire under the container is reduced to a minimum in order to preserve the consistency and taste;
It’s delicious to combine potatoes with fried onions, green onions, and grated cheese;
To prevent the kystyby from breaking, you need to keep it in the frying pan for no longer than two minutes and cover it with a towel;
Lazy kystyby is made from lavash or raw dough with filling, which is fried directly in a frying pan; it tastes like a fried pie.

Video

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

Discuss

Kystyby with potatoes: recipes