Georgian filling
Peel 1 medium eggplant from the peel, remove the stem, chop the pulp. Hand over boiled water 100 g of peeled walnuts, dry and pass through a meat grinder. Peel and grind 1 medium white onion and 2-3 cloves of garlic. Preheat in a frying pan 3 tbsp. l. of vegetable oil, put onions and garlic. Fry, stirring, 3 min., Then add the eggplant pulp, nuts, 2 tbsp. l. mixtures of hops-suneli spices, 0.5 tsp. ground cloves, a pinch of salt and black pepper. Cook, stirring, 20 minutes. Then remove the frying pan from the heat and season with salt.
Belarusian filling
Peel 2 medium white mushrooms, put in a saucepan with 1 liter of boiling salted water and boil, 10 minutes, keep the broth. Mushrooms finely chop along with 300 g of champignons. Peel 2 medium bulbs and 2 large potatoes, grate onions and potatoes on a large grater. Preheat 2 tbsp. l. vegetable oil, put mushrooms, onions and potatoes. Season 1-2 with a pinch of sweet pepper. Cook, stirring, 5-6 minutes. Remove the frying pan from the heat, pour in 4-5 tbsp. l. mushroom broth for juiciness, season with salt and black pepper.
Moroccan filling
Peel two large ripe tomatoes from the skin, chop the pulp with a knife. Preheat in a frying pan 1 tbsp. l. olive oil, put the flesh of tomatoes and fry, stirring, 5-6 minutes. Then add 400 g of finished chickpeas, 2 tbsp. l. raisins without pits, 5 tbsp. l. pine nuts, 0.5 tsp. hot red pepper, 1 tsp. ground cinnamon and a pinch of salt. Stir and cook for 5 more minutes. Remove the frying pan from the heat, allow to cool slightly. Try and season to taste with salt and black pepper.
Mexican stuffing
Pass through the meat grinder 400 g of beef pulp, preferably from a rump or rump. Peel and grind 4 cloves of garlic. Preheat in a large frying pan 3 tbsp. l. of vegetable oil, put the garlic and fry it over medium heat, stirring, 30 seconds. Add the ground beef and continue cooking, squeezing the lumps with a spoon, until the color changes, about 10 minutes. Add 200 g of finished red beans, 2 tsp. dried oregano, 1 tsp. ground zirconia, 1 tsp. ground coriander, 1-2 tsp. hot red pepper and 1-2 tsp. salt. Stir and pour 500 ml of tomato juice. Cook on minimum heat under the lid, from time to time stirring, 40-50 minutes.
Spanish filling
Finely chop 400 g of low-fat pork with a sharp knife. Rub on a large grater 200 g of stale white bread. Grind with a knife 100 g of jamon or other cheese ham. Mix all this with your hands in a large bowl, add 1 tbsp. l. ground smoked paprika, spice to taste with salt and black pepper.
Italian
Peel 1 large sweet pepper and 1 large white onion, chop. Preheat 3 tbsp. l. olive oil, pour in the vegetables. Cook on medium heat, stirring, until the transparency of onions, 3 min. Add 250 grams of arborio rice and mix. After 30 seconds. pour in 50 ml of white dry wine. After 1 min. pour 2 cups of hot water, cover. In 10 minutes. mix everything and add 250 ml of cream with 10% fat. Cook, stirly, 5-6 minutes. Remove the frying pan from the fire, after 1 min. pour 100 grated parmesan and mix.