Ingredients:
Dough
flour 700 g
kefir 500 ml
salt 1 pinch
butter 200 g
soda ½ tsp
Filling
minced meat (lamb and beef) 500 g
potatoes 500 g
white onion 2 pcs.
black pepper to taste
salt to taste
chopped walnuts 1 handful
egg yolks 1 pc
Step 1
Dough.
Sift 700 g of flour into a bowl. Add salt. Then pour in warm kefir (water) and stir. Add soda (if you cook with water, you don’t need soda). Knead the dough first with a fork, then with your hands, you can add a little flour if needed.
The dough should not be sticky. Divide the dough into 4 parts (two larger and two smaller). Roll each into a ball and let it rest under film for 20 minutes.
Step 2
Meanwhile, let’s get to the filling. Finely chop the onion and potato into thin slices or small cubes into the minced meat (fat minced meat – beef or lamb). Salt, pepper the filling, add coriander and ground nuts (optional) and mix thoroughly. And, tighten the film, set aside.
Step 3
Melt the butter. Let’s get to the dough. Take one of the balls.
Step 4
Roll out thinly (3-4 mm thick) and grease with melted butter. Now roll the layer into a thin, fairly dense roll. And roll it into a snail. Do the same with the rest of the dough balls. Place in the refrigerator for 20 minutes to set the butter.
Step 5
Take one of the large snails and roll it out thinly, transfer it to the prepared lined form. I got a circle with a diameter of about 35 cm. Add the remaining melted butter to the filling (leave 2 tbsp for greasing the top). Divide the filling into three parts. Put out one third of the prepared filling, stepping back 2-3 cm from the edge.
Step 6
Now roll out one of the small snails. Transfer the second layer and cover the filling.
Step 7
Now roll out one of the small snails. Transfer the second layer and cover the filling.
Step 8
Do the same with the next layers. Finish the pie with the second large layer. Pinch the edges, press them along the side with a fork. Around the pinch, make several pricks with a fork to let out steam and prevent the bottom from leaking. Also prick the top of the pie in several places. Grease with the rest of the oil.
Step 9
Bake at 170 ° C for about 40 minutes. Then take out the pie, grease the top with beaten yolk. Bake for another 20-30 minutes. The pie is ready when the potatoes are completely cooked. If the stick pierces the pie without any problems, then the tskhen is ready. If the stick pierces with difficulty, then the potatoes are not ready. If the pie begins to brown, cover the top with foil.
Keep the finished tskhen under a towel.
Cut into large pieces and serve.
