You will need
- - Rice — 0,5 stack.
- - Carrots — 1 piece
- - Bell pepper — 1/2 PCs
- - Sunflower oil — 100 ml
- - Tomato paste — 1 tbsp
- - Onions — 1 piece
- - Flour — 1,5 stack.
- - Black pepper (to taste)
- - Salt (to taste)
- - Garlic — 6 teeth.
- - Dill (dried) — 1 tbsp
Slice the pepper into strips. Grate the carrots on a fine grater. Onions cut into rings. Sauté the vegetables in the pan. Add the tomato paste.
Fry everything until soft. Season with salt to taste.
It is good to wash the rice. Fill a pot with 1.5 cups of water. Boil the rice until soft. Season with salt to taste.
Discard in a sieve the rice while the water left in the pot (leave about one Cup of water). To supply water to cool in the fridge. The glass half pour, the other half with water to leave. The remaining water knead the dough.
Roll out the dough to make a circle, put the rice and spread evenly over dough.
Garlic skip through chesnokodavilku rice and spread on the surface. Push the rice to the dough having a rolling pin on it.
The dough fold in half and roll out well. All circles one by one and fold in half and blind in the center. Further cases of the same thing only from the opposite edges.
A glass or cookie cutter cut out circles with a diameter of 4-5 cm.
Pour into the pan with the vegetables a Cup of boiling water. After boiling, put all the cooked ears. All contents of the pan should be covered with water.
Add ground black pepper to taste, passed through chesnokodavilku garlic and chopped dill. Cook on low heat for 10 minutes to let the water evaporate half.