Description
Caucasian is a delicious dish which is very common in Kabardino-Balkaria. Budo Balkar (a small nation in the Caucasus), but many people mistakenly believe that the dish is Bulgarian, because the names resonate with. I'm sure all who had a rest in Kabardino-Balkaria in the Elbrus region and especially tried hichina. Hychiny are also Karachaev, but they are prepared a little differently. This recipe is dedicated to BALKAR hichina. On this website also published other recipes chochinov, but I, as a representative of Balkar nationality, I want to publish the right recipe of Chichikov.
Ingredients
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Water
-
Salt
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Cheese
500 g
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Potatoes
1 kg
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Flour
Cooking
Grind cheese through a meat grinder. In General, the success of chichinou 80% dependent on properly sized cheese. In the Caucasus, to buy this cheese is easy. In Moscow, for example, I bought this cheese from Georgians on the market. They use it for cooking khachapuri. The taste of cheese should be salty or fresh, unseasoned as, for example, Dutch cheese.
Boil potatoes and mash as for mashed potatoes (without added milk and butter). The ideal option is to boil the potatoes in their skins, cool, peel and mince.
Mix the cheese and potatoes into a homogeneous mass. The ratio of cheese and potato to about 1:2, but this is not a strict proportion, some people like more cheese, and someone who likes more potatoes.
Roll into balls about the size to fit in the palm. If the pan is small, the balls make a little smaller.
Dough. Pour the flour into the Cup, make a small indentation that was easy to put some salted water. Gradually knead the dough. Most importantly, do not make the dough tough. It must be very elastic, which is achieved by good mixing. Once the dough is ready, cover it and let stand for a bit.
The ratio of filling and dough should be about like in the picture. In other recipes chichinou on this site says that the size of the dough and filling should be the same. This is wrong!!! The test must be less than a few times.
Roll the dough a little or give a round shape by kneading in the hands.
Put the filling in the dough
Gently and evenly stretch the dough around the filling. Admittedly, it may not happen the first time. Also this may fail, if the dough is enough elastic, too cool. In this case you can simply roll the dough so that they completely wrapped up the filling.
Region to take and if there is excess dough, cut with a knife. Try to keep the dough as evenly as possible enveloped the filling.
Lightly crush with hand received the ball and let stand for a few minutes. While it is possible to sculpt next.
Easy and gradually roll it out as thin as possible. Ideally, to roll round in shape, but if something is formless - it does not matter, it does not affect the taste ))) If unrolling a tear the dough, then moisten with water and sprinkle with flour - holes as usual.
Put a rolled chichin on the preheated DRY pan (fits cast iron skillet, and pancakes, and any Teflon coated). Fry on medium heat for a few minutes, once formed toasted spots can turn.
On the other hand also to fry a few minutes until toasted spots. At this stage chichin may swell - pierce it with a knife until it burst (if Chichen burst, do not worry that the ceiling will be splattered, just so he can tear that spilled stuffing in the pan).
Chichin remove from the pan and immediately spread liberally with butter. Pay special attention to the edges.
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