Hychiny with meat

Prepare the dough:

Pour kefir into a deep, spacious bowl, pour sifted flour, soda and salt. Knead the dough. It should be very soft and pliable. Cover the dough with a cloth napkin and leave for half an hour.

And now the filling:

My pork, peel the onion from the husk. Chop the meat and onion with a meat grinder (use a small nozzle). Rinse the parsley, dry it, chop it finely, add it to the minced meat. Add salt and pepper (if the minced meat is too dry, then pour in a little cold water), mix thoroughly.

We proceed directly to the blanks:

Divide the dough into balls (about 6 cm in diameter), roll each of them into a thin round cake. We put the filling in the center, lift the edges to the center and put the cake in a bag, which we carefully pinch. The most difficult thing is to roll out the bag into a thin cake: first we clap our hands, and then a rolling pin is used.

Fry the hychines on both sides in a completely dry frying pan until browned. If suddenly the dough swells, we carefully pierce it with a fork to release air. Ready-made hychines, while they are still hot, lubricate with butter.

Stack the hychines and serve them on the table.

Bon appetit!