Kystybyi with Millet
Baking and Desserts | Tatar cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
This recipe was shared with us by John Smith, a brand chef and co-owner of a local bistro.
Ingredients
- Wheat Flour - 10.6 oz
- Heavy cream - 4 fl oz
- Chicken Egg - 1 piece
- Vegetable Oil - 1 fl oz
- Water - 12 fl oz
- Millet - 8.8 oz
- Milk - 17 fl oz
- Onion - 5.3 oz
- Duck Fat - 5.3 oz
- Salt - to taste
- Sugar - 0.5 oz
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Pour milk and water over the millet, place it over heat, bring to a boil, and then simmer on low heat for 40 minutes.
Step 3
Season the porridge to taste.
Step 4
In a mixing bowl, combine the flour, add 1 egg, cream, and 30 ml of vegetable oil. Knead until you have a smooth, soft dough.
Step 5
Dust the dough with flour, transfer it to a bowl, cover with plastic wrap, and refrigerate for 30 minutes.
Step 6
Chop the onion into small cubes.
Step 7
In a skillet, heat 30 grams of duck fat and sauté the onion until golden brown. Season with salt and pepper.
Step 8
Add the sautéed onions and 40 grams of fat to the cooked porridge. Stir, taste, and add more salt if needed.
Step 9
Take a piece of dough weighing about 30 grams, coat it in flour, and roll it out to a thickness of 1 mm.
Step 10
Preheat a heavy-bottomed skillet and fry the flatbread, shaking off any excess flour. Cook for about 1 minute on each side.
Step 11
Place the millet filling on one half of the partially cooked kystyby, then cover it with the other half of the flatbread, folding it over.
Step 12
Brush the flatbreads with duck fat.
Step 13
Serve the kystybyi with wheat while warm.
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