Buterbrot with meat and lavash
With less efford and less money one can make very tasty and interesting dish, it may be served even on the event table.
How to cook buterbrot with meat and lavash
Boil water into the pot and cook rice. Cut the onion into small pieces and fry with olive oil. Add on the transparent onion minced beef, continue to fry, spice with salt and pepper add water free rice mix and take off the fire. Squash the curd, add small cut green onion, garlic, dill, spice with salt and black pepper and mix. Add on the meat the stuffing, small cut parsley and mix it. Cut lavashes put on each piece curd or meat stuffing, roll like long dolma, and put on the oiled pan of the stove. Mix into the pot eggs and matsun /yogurt/, add mineral water, mix it add on the buterbrot packets, leave for 20-25 minutes and let sauce be absorbed. Cook on the beforehand heated stove under 1800 temperetaure until red cover appears. Serve with green salad.