Meat-filled khychiny
Description
Making khychiny with meat is actually very simple. The dough is prepared in the classic way, based on kefir and baking soda, and the filling can be not only meat-based. In traditional cuisine, khychiny are made with cheese, herbs, and even vegetables. I prepared mine with beef mince and added onion, resulting in a delicious filling. Serve them warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Mix the kefir with baking soda and let it sit for a while (to neutralize the soda), then add salt and flour. The dough should be elastic and not stick to your hands. Then divide it into portions and roll each portion out thinly.
- 2
Step 2
2. For this pastry, use any filling you prefer. This time I decided to use beef. Finely chop the onion and add it to the meat. Salt and pepper well.
- 3
Step 3
3. Start folding the edges upward, thus shaping our khachapuri. Pinch the dough at the top, press it down and slightly roll it out to form a flatbread with the filling inside. This recipe yields about 10 pieces.
- 4
Step 4
4. You get a ball like this with filling. The stuffing should not be too "runny" (not like dumpling filling), otherwise it will fall apart.
- 5
Step 5
5. Roll out the resulting ball with a rolling pin to the size of a small plate.
- 6
Step 6
6. Fry the khinkali on both sides in a pan. Important: DO NOT add fat or oil to the pan.
- 7
Step 7
7. Butter is added directly onto the pancake right after frying. Then they are stacked on top of each other (and thus become well saturated).