In the world there are a huge number of recipes for cakes. Almost every nation has its own special recipe. HozOboz will teach you today how to cook khychins - these are really delicious and tender cakes from Kabardino-Balkaria and Karachay-Cherkessia, which have an interesting history.
Khychin is a thin unleavened pie with potato and cheese or meat filling with greens. Khychiny is a national dish
Karachays and Balkars, and although they were differently evaluated by the Balkars and Karachays in terms of their prestige, absolutely all their varieties were extremely popular among the people. In the past days, it was considered the highest hospitality of every hostess of any house to invite a guest “to khychins”. This is one of the most honored dishes among the flour dishes of the Karachay-Circassian and Kabardino-Balkarian cuisine. Any feast without khychin was simply unimaginable. Without khychin, the meal was known to be poor, especially without meat khychin.
In some of their details, the Balkar khychins differed from the Karachai ones. For example, the Balkarians made potato khychins very thin, and baked them in a frying pan, lubricating it with a small amount of butter. Until there were pans and their predecessors,
khychins were cooked on coals. Karachay khychins were made thicker and usually fried in a large cauldron in boiling fat, and eventually in butter. Since the cauldron was of impressive size, several khychins could be cooked in it at once. The cauldron or cast-iron utensils in which khychyns were fried were called “dzhaukyazan” or “dzhauchoyun”, they were in every house.
The most prestigious and popular type of khychyn were meat ones, which were called "etkhychyn". Meat for minced meat was cut into small pieces, which were then chopped with an ax on special wooden planks made of hardwood. Pieces of lard were sometimes added to minced meat. Then everything was thoroughly mixed, salt and spices (garlic, onion, pepper) were added.
A little later, after the meat khychin, “byshlak khychyn” appeared, that is, cheese khychin. Along with meat, cottage cheese and cheese, from about the second half of the 19th century, potatoes, as well as sorrel, young sugar beet leaves, and sometimes even nettles, were added to the stuffing for khychyns. Actually, it was potato khychin that became the most popular and widespread among Karachays and Balkars. Of course, khychins with meat have always been and remain more prestigious, but not everyone could afford to serve them to the ordinary table every day, and it was always possible to cook khychins with potatoes. However, in the social elite, potato khychyn was never served to a guest - only meat, and if there was no such possibility, they did not serve any at all. Potato khychyns were not served at the solemn table either, which, however, does not make them less tasty and beloved. Khychins with potatoes, which, however, can also be called khychins with cheese, since we will be making a double filling, KhozOboz offers you to cook today.
Many people say that khychins are not the healthiest food. Of course, you should not abuse flour products. However, do not forget that this dish is often served with ayran (or kefir) as a bite, so such food will not be so heavy for the stomach. But the fact that it is very tasty is a fact, KhozOboz guarantees. Now you know what khychins are and how to cook them. There seem to be no particular difficulties, but HozOboz still wants to remind you that when rolling out Khychin can break, so you need to do everything as carefully as possible and not rush anywhere. But you already know that, don't you?