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Khychyny with Cheese, Potato, and Herbs

Treat your family to a simple but hearty and unusual dish! It's delicious.

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Recipe author
Hichin with cottage cheese potatoes greens
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 5 g
Fats 16 % 5 g
Carbohydrates 69 % 22 g
147 kcal
GI: 45 / 0 / 55

Cooking method

  1. Step 1:

    Step 1

    Khychyny is a delicious Adyghe (Circassian) dish — something between a flatbread and a stuffed hand pie. The trick is that they're cooked with no oil at all, in a dry skillet. The dough couldn't be simpler: all you need is flour, kefir, baking soda, salt, and spices. For the filling, get potatoes, Adyghe cheese, sour cream, and herbs ready. Boil six medium potatoes whole, in salted water, ahead of time.

  2. Step 2:

    Step 2

    Add the baking soda, salt, coriander, and pepper to the kefir. There's no need to slake the soda first — the kefir takes care of that. Mix thoroughly.

  3. Step 3:

    Step 3

    Add the flour to the mixture a little at a time, stirring. Once all the flour is in the bowl, knead the dough.

  4. Step 4:

    Step 4

    Knead until the dough stops sticking to your hands — just a few minutes. It should turn out firm and elastic.

  5. Step 5:

    Step 5

    Make the filling. Start by grating the potatoes on the coarse side of a box grater.

  6. Step 6:

    Step 6

    Do the same with the cheese. If it's soft and cottage-cheese-like, you can just mash it with a fork. Add the cheese to the grated potatoes.

  7. Step 7:

    Step 7

    Add 4 tablespoons of sour cream and the chopped herbs to the bowl of potatoes and cheese.

  8. Step 8:

    Step 8

    Mix it all together. The filling is ready!

  9. Step 9:

    Step 9

    Divide the dough into nine equal pieces. Roll each one out into a round about ⅛–¼ inch (3–5 mm) thick.

  10. Step 10:

    Step 10

    Put a couple of spoonfuls of filling in the center of the round, then lift the edges and pinch them together in the middle. Try to leave as little air inside as possible — otherwise the dough may burst when you roll it out.

  11. Step 11:

    Step 11

    Turn it seam-side down and roll it out again. Do this gently so the dough doesn't tear.

  12. Step 12:

    Step 12

    Time to cook. Heat a skillet — no oil needed. Add a khychyn and cook for about 3 minutes.

  13. Step 13:

    Step 13

    Once the underside is browned, flip it and cook the other side for the same amount of time.

  14. Step 14:

    Step 14

    Stack the finished khychyny on top of one another. Eat them plain or brushed with melted butter. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Kefir fat - 62  kcal/100g
  • Kefir of 1% fat content - 38  kcal/100g
  • Low-fat kefir - 30  kcal/100g
  • Kefir 'doctor beefy' 1,8% fat content - 45  kcal/100g
  • Kefir 2.5% fat content - 53  kcal/100g
  • Salt - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Baking soda - 0  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Cottage cheese - 223  kcal/100g

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