Ingredients:
For meatballs:
– Minced beef – 500 gr
– Bow – 1 pc.
-Flour, salt, pepper

For test:
-Hot water – 150 ml
-Vegetable oil – 1.5 tbsp.
-Flour – 150 gr
-A pinch of salt
– Butter for greasing the bread
-pack of bacon

Pilaf:
-Rice – 400 gr
-big bulb
– Carrots – 1 pc.
– Saffron – 5-6 threads or 1/3 tsp turmeric
– Salt, pepper to taste
-Vegetable oil for frying vegetables

Cooking:
1. Mix ground beef with finely chopped onion, salt, pepper, mix, beat on the table.
2. Form meatballs, roll in flour and put in the freezer for half an hour
3. Rinse rice several times under running water, put in a saucepan, pour salted water and add saffron or turmeric. Boil until almost ready, do not overcook!
4. Prepare the custard dough for the cake. The proportions are very simple – how many grams of flour, so many ml of water + a little vegetable oil. But this does not mean that you need to take a glass of water for a glass of flour! So, mix very hot water with vegetable oil and pour into salted flour, mix with a spoon until the dough cools a little, then knead the dough with your hand
5. Give him a little rest and roll out a thin cake, grease it very well with butter and cut into 8 segments
6. Lubricate a cast-iron cauldron or a thick-walled pan with plenty of butter and overlap the segments of the cake into it
7. Cut a hole along the bottom border with a sharp knife
8. From strips of bacon weave a mat
9. And put it on the bottom of the pan
10. Fry the meatballs in a well-heated pan in a large amount of vegetable oil and then add coarsely chopped onions and carrots to them. Fry, stirring, 5-7 minutes over high heat
11. We distribute 2/3 of the boiled rice along the bottom and walls of the dish
12. In the center we put meatballs with vegetables without the oil in which they were fried
13. Close with rice, pour oil from meatballs with vegetables, put a few more pieces of butter on top so that the pilaf does not turn out dry
14. On the rice we put those scraps of the cake that we cut off from the bottom and cover with the hanging edges of the cake. Lubricate with plenty of butter
15. Close the lid and bake in the oven at T 200 C for 20 minutes, then remove the lid and cook for another 20-30 minutes. The dough should be fully cooked, become crispy and ruddy, not only after sides, but also from above. Do not immediately remove the pilaf from the mold, let it stand for 10 minutes, then carefully turn it over onto a dish. Carefully, there may be hot oil in the cauldron!
Enjoy your meal!