Tatar Khychin Recipe

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/2 lb (225g) ground lamb or beef 1/2 lb (225g) ground lamb or beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 16g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water while kneading until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix the ground meat, chopped onion, ground cumin, paprika, salt, and pepper until well combined.
3. 3.
   Divide the dough into small balls and roll each ball into a thin circle, about 6 inches (15cm) in diameter.
4. 4.
   Place a spoonful of the meat filling onto one half of the dough circle, leaving a small border around the edges.
5. 5.
   Fold the other half of the dough over the filling, pressing the edges together to seal the Khychin.
6. 6.
   Heat a small amount of vegetable oil in a frying pan over medium heat. Cook the Khychin for 2-3 minutes on each side, or until golden brown and crispy.
7. 7.
   Repeat the process with the remaining dough and filling.
8. 8.
   Serve the Khychin hot with yogurt or sour cream on the side.

Treat your ingredients with care...

• Ground meat — Ensure the meat is well-seasoned and cooked thoroughly to enhance the flavor and ensure food safety.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the meat filling.
• Experiment with different fillings such as cheese, spinach, or mushrooms for a vegetarian variation.
• Serve Khychin as an appetizer or main course, accompanied by a fresh salad.

Serving advice

Serve Khychin hot, either as a standalone dish or with a side of yogurt or sour cream for dipping.

Presentation advice

Arrange the Khychin on a platter, garnished with fresh herbs such as parsley or dill, to add a pop of color and freshness.