Dish

Khychin

Khychin is made with a simple dough of flour, water, and salt. The dough is rolled out into thin circles, and then filled with a mixture of ground meat (usually lamb or beef) and onions. The edges of the dough are then folded over to create a half-moon shape, and the khychin is cooked in a hot oven until crispy and golden brown. The filling can also be made with cheese or potatoes for a vegetarian option.

European cuisine› Eastern European cuisine› Russian cuisine› Tatar cuisine

Bread› Flatbread

Origins and history

Khychin is a traditional dish of the Tuva people, who are a Turkic ethnic group living in the Republic of Tuva, which is part of the Russian Federation. It is believed to have originated in the nomadic culture of the region, where meat was a staple food and flatbreads were easy to make and transport. Today, khychin is a popular street food in Tuva and other parts of Russia.

Dietary considerations

Khychin is not suitable for those with gluten intolerance or celiac disease, as it is made with wheat flour. It is also not suitable for vegetarians or vegans, unless a cheese or potato filling is used instead of meat.

Variations

There are many variations of khychin, depending on the filling used. Some popular variations include cheese khychin, potato khychin, and pumpkin khychin. In some regions, the dough is also flavored with herbs or spices.

Presentation and garnishing

Khychin is traditionally served on a wooden platter, with a dollop of sour cream or yogurt on top. It can be garnished with fresh herbs or a sprinkle of paprika for added color and flavor.

Tips & Tricks

To make the dough easier to work with, let it rest for at least 30 minutes before rolling it out. You can also add a little bit of oil to the dough to make it more pliable. When filling the khychin, be careful not to over-stuff it, as this can cause it to burst open during cooking.

Side-dishes

Khychin is often served with a side of sour cream or yogurt, which helps to balance the richness of the meat filling. It can also be served with a simple salad of fresh herbs and vegetables.

Drink pairings

Khychin pairs well with a light red wine, such as a Pinot Noir or Beaujolais. It can also be enjoyed with a cold beer or a glass of kefir, which is a fermented milk drink.