|1.||Butter Dough||1 art. l|
|3.||Black pepper Pilaf||taste|
|4.||Vegetable oil Pilaf||for frying|
|5.||Turmeric Pilaf||1/3 Tsp|
|6.||Saffron Pilaf||5 PC.|
|7.||Carrot Pilaf||1 PC.|
|8.||Bulb onions Pilaf||1 PC.|
|9.||Rice Pilaf||400 Column|
|10.||Bacon Pilaf||150 Column|
|11.||Bulb onions Meatballs||1 PC.|
|12.||Salt Dough||1 pinch|
|13.||Flour Dough||150 Column|
|14.||Vegetable oil Dough||1.5 art. l|
|15.||Hot water Dough||150 Ml|
|17.||Black pepper Meatballs||taste|
|18.||Flour Meatballs||50 Column|
|19.||Minced meat Meatballs||500 Column|
Finely chop the onion, mix with the minced meat, salt and pepper to taste. Stir, beat off a little with your hands and make meatballs. Roll in flour and put in the freezer for half an hour.
Prepare the choux dough for the tortilla. Mix very hot water with flour and salt, pour in vegetable oil, mix well until the dough cools down a little. Then knead the dough well with your hands, if necessary add some more flour. Give the dough some more rest. Then roll into a thin cake and grease with butter. Cut into 8 parts and put in a cast-iron cauldron or a very thick pan greased well with oil, so that the edges of the tortilla hang down.
Cut a cake with a sharp knife along the bottom border.
Interlace the bacon with each other creating a rug, shift it to the bottom by closing the hole that we cut out.
Rinse well, fill with water, add saffron and turmeric, salt a little and boil until almost done. Put 2/3 of the rice on the sides of the pan.
In a large amount of oil, fry the meatballs until golden, then add coarsely chopped onions and carrots to them. Fry everything over high heat for about 5 minutes, stirring occasionally. Put the meatballs with vegetables in the center of the pan without oil on which everything was fried.
Put the remaining rice on top and flatten. Rice pour the meat from the meatballs and put a few more pieces of butter so that the pilaf would not turn out dry.
On the rice, put the pieces of dough that we cut and cover everything with the hanging pieces of the tortilla. Lubricate well with butter.
Cover the cauldron with a lid and bake in the oven at 200 degrees for 20 minutes, then remove the lid and cook for another 20 minutes. Turn off the oven and let the pilaf stand for another 10 minutes, then turn it over carefully onto a dish and serve.
Khan-pilaf with meatballs turns out to be very fragrant, tasty and satisfying. Cooking such a dish is a bit troublesome and will require some skills. Serve this pilaf with crispy bread and fried bacon. Such a dish will adorn any festive table, serve with vegetable salads and pickles. Meatballs can be prepared from any forcemeat, for a piquant aroma you can also add one clove of garlic.