Karachay Khychin

Name: Karachay Khychin
Total time: 600 s
Yield: 8 servings
Cuisine: British
Ingredients: 1 cup (240 g) kefir (or plain yoghurt); 2 cups (240 g) self-raising flour (1 ½ cups if using yoghurt); 3 (500 g) potatoes; good pinch of salt and pepper; 1 cup (120 g) grated cheese such as cheddar; 1 tsp Italian seasoning (see below); 1 tbsp butter; 2 tbsps fresh parsley, chopped; Topping suggestion:; 4 cups (500 g) exotic mushrooms; 16 rashers bacon; Italian seasoning made in America:; 2 tbsps dried oregano; 2 tbsps dried basil; 2 tbsps dried parsley; 1 tbsp dried rosemary; 1/2 tbsp dried sage; 1/2 tbsp dried marjoram; 1/2 tbsp dried thyme; 1 tsp dried chilli flakes; 1 tsp garlic powder

Laura @FeelBetter

Milton Keynes, England

Kefir has been around for several thousand years. Traces were found in a 4000 year-old tomb located in the Xiohe region of China. More than 2000 years ago, in the North Caucasus region between Russia and Georgia, nomadic mountain people raised herds of goats and cattle. They fermented milk with kefir grains in leather skins to lengthen its shelf life.

Kefir was part of their daily life: when the shepherds took kefir from the bottles, they added new fresh milk to it, to continue the production. According to legends, kefir grains were given as a gift to the Karachay people by the Prophet Muhammad and the magical grains became known as the ‘seeds of the prophet’.

From a scientific point of view, kefir grains are formed from the micro-organisms in raw milk combining with those in the animal skins creating a symbiotic colony of yeast and bacteria in the form of gelatinous grains. Kefir is high in nutrients and probiotics and benefits digestion and gut health.

Khychin is a national dish of the Karachays and Balkarians and is a flat cake made with potatoes and pickled cheese with greens. Traditionally an invitation to taste khychin was considered a supreme hospitality of the mistress and a meal without khychin is considered poor.

Wishing to be hospitable to my brunch guests, I have made my version of khychin with kefir, potato, cheese and herbs and topped with streaky bacon and exotic mushrooms (enoki, king oyster and shimeji) cooked in a little kefir. #ChristmasGift

Laura @FeelBetter

Milton Keynes, England

Saved

Ingredients

10 minutes

8 servings

1 cup (240 g)kefir (or plain yoghurt)
2 cups (240 g)self-raising flour (1 ½ cups if using yoghurt)
3 (500 g)potatoes
good pinch of salt and pepper
1 cup (120 g)grated cheese such as cheddar
1 tspItalian seasoning (see below)
1 tbspbutter
2 tbspsfresh parsley, chopped
Topping suggestion:
4 cups (500 g)exotic mushrooms
16 rashersbacon
Italian seasoning made in America:
2 tbspsdried oregano
2 tbspsdried basil
2 tbspsdried parsley
1 tbspdried rosemary
1/2 tbspdried sage
1/2 tbspdried marjoram
1/2 tbspdried thyme
1 tspdried chilli flakes
1 tspgarlic powder

Saved

Steps

10 minutes

1

Make up the Italian seasoning. Only need a teaspoon for this recipe.
2

In a large bowl combine the kefir and flour. Bring it together to form a ball and knead for 5 – 10 minutes. Cover with a cloth and set aside.
3

To make the filling, boil the potatoes in a little salted water until cooked. Drain well and season with salt and pepper. Combine the Italian seasoning with the cheese then add to the potato.
4

Cut the dough in two and form each into a ball. Roll out one piece of dough to a 25cm (10”) circle. Add half of the filling to the centre and gather in the edges to the centre. Turn over and roll out again to 1cm (½”) 20cm (8") thickness to form the khychin. Repeat with the other piece of dough.
5

Melt the butter and add the chopped parsley. Brush each of the ‘khychin’ with a little of the melted butter and either fry gently in a pan or bake in the oven at 180 degrees C for 10 minutes until brown.
6

Eat with a dip, as a side to a stew or top with your favourite breakfast/brunch ingredients.
Mushroom and bacon: grill the bacon rashers until crispy and place on top of the khychin. Cook the mushrooms in a little kefir and place on top of the bacon.