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Today we will cook kistybay, Tatar cuisine. First of all preparing dough. We need thin scone, like lavash, which usually stuffed with different mincemeat
Make a hole inside the pain, add drawn butter, milk, eggs, salt in it. But don't put all in same time
Add one or two tea-spoon with sugar
Begin to mix the pain and liquid by one hand. Piecemeal include more and more pain in the process
Do not be in a hurry. Such deal must be tactile, mix the dough as long as it need
Include more pain, making dough
Then use both hands for more intensive mixing
Leave the dough for half an hour
I use for mincemeat mashed potatoes with fried onion. The potatoes are boiled, and I will cut the thin slice of onion, which have to be better fried
Potatoes have been already boiled and I would use a fork to knead it. Make mash any consistence you want
Cook the kistybay at your own pace
For making scone, divide the dough on equal parts. Usually people start to love Tatarian cookery because of this cuisine
From all variety of starchy goods kistybay – the most simple one