Hichina

Description

Wonderful recipe Balkar Chechenov submitted by Angela on the website. I want to tell you about Kabardian Hiking or, as we call them, Galen. They differ in that the test is slightly larger than the Balkar; dough and filling is taken equally. The filling can be anything: potatoes with fried onions, potatoes with cheese, cheese with herbs, cheese with herbs, cheese with beetroot leaves, pumpkin... It's delicious! Today I want to show my favorite option.

Ingredients

Yeast dough
Cheese

1 kg
Beets

2 coup
Green onions

2 coup
Greens

2 coup
Butter

Cooking

The dough I use is the same as in the recipe Lakomov (http://www.povareno k.ru/recipes/show/44 599/) only without the eggs.

The cheese should be without acidity, tasty, greasy. If you are doing it yourself, better from warm milk. Chop the beet leaves (if no leaves, you can do without it), green onion, herbs, mix everything with the curd, salt to taste (a lot is not necessary, the cheese may leak) and black pepper. We still have a seasoning called gudgin (a kind of thyme), also added to the filling. All thoroughly mixed and rolled into balls the size of a fist. Test should be the same.

Formed Chichen, but to roll it gently, not too thin. Fry in a hot dry pan on both sides until brown specks. From time to time to wipe the pan clean with a slightly damp cloth, removing the excess flour (if the flour remains in the pan, it burns and stains the following checiny, and they don't look very appetizing). Spread on a dish, generously grease with butter, smeared with a homemade sour cream.