Осетинский пирог с картошкой и

Ossetian Cafeteria Pies

Testo - 500 - 600 g
- 400 g
1 bulb
1-2 garlic tooth
Bulon - 100 ml
salt, pepper black, cream oil

Testo
600 g flour
250 ml
milk 150 ml
cream oil 30 g
3 l.

Opara.
1 pupil of dry wood
1 hour wheat flour
1 hour sugar
1 pile of milk

Testo.
1. In a small glass, mix all the ingredients for the evaporator, fill the glass by 80 per cent, put the glass in a warm place and wait until the foam rises.
2. In a single big bow, pour the flour, pour the kefir, milk, add the smelted cream oil (but not to be hot), salt and smash the testo, it must not stick to the dishes.
3. You've got a test ready to cover a pulp film and leave it for 1-2 hours.
4. The test should be up, but then it's ready for the booth.
5. We're making pie-- we're gonna split it into three bells, and each of the bells is gonna go to the bowl. For each lemon, put the cap on and reset into the ball; brush these balls into flat discs, leaving a small hole in the middle to get the couples out.
6. Spirit to warm up to 180 °C. The object is to zip off a piece of pergment, put one pie on it. Drink every pie 20 minutes.

Trailer

1. Smooth clean, petty cut, garlic bleed.
2. In the porch, add a small, cut onion with black peppers of garlic, salt and boulon. If it's fat, it'll add less.
3. Separate to six bells, each of the bells rolling into the cap. For each lemon, put a fix on and cover another plastic, connecting a tight edge to the surface, make cuts so that the vapours can pass.
4. Spirit to warm up to 180 °C. The object is to zip off a piece of pergment, put one pie on it. Drink every pie 15-20 minutes.

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