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- 400 g of mutton
- Beef or saiga's flesh
- 3 gloves of garlic
- 1/2 of a cup of rice
- salt and pepper to taste
- 3 table-spoons of broth
- 1 1/2 of table-spoons of oil
- flour, butter and salt water are mixed. The kneaded dough is left under a wet napkin for 2,5–3 hours. The meat for stuffing is cut in small pieces, garlic and washed rice are added, all this is salted and peppered. On a prepared frying-pan a layer of dough 6–7 mm thick is put so that its edges hang down from the fryingpan. The made force-meat is put on the dough, covered with a layer of the same thickness but of a lesser diameter and the edges are stuck together by with a pinch.
- In the pie's middle an opening is made which is stopped up with a dough cork. The pie is oiled and baked in the oven during 1-1,5 hours. Then the cork is taken out, broth is poured in the pie and it is again put in the oven for 30 minutes. Ii is served hot and cold.