Uzbek national dishes. The legend of rice

Preparation
We do not heat the water for the dough, dissolve the salt in it, pour the vegetables into the processed oil and mix it. Now we shake the wheat flour and add it to the liquid base in small portions, stirring constantly. Initially, we make it with a spoon, and when we have to do it with difficulty, we slide it on a flour-dusted surface and pour it with flour to achieve a dense and elastic consistency of the dough. It takes a very long time to knead and the whole process takes at least twenty minutes. Then cook the flour in a cool place for at least an hour and cover the food. It is very convenient to prepare such a dough in the oven, combine all the ingredients and get a ready-made elastic flour flour at the end of the process.
When the dough is kneaded, we prepare the filling for the raw. To do this, the washed and dried meat (in the original beetle) is crushed into very small cubes with a sharp knife or passed through a meat grinder. Similarly, clean the pastry, grease or well-cooled grease. Season the filling with salt, ground black pepper, add the zest of cumin and mix well.