- flour - 200 Grams (for the test)
- salt - 1 pinch
- dry yeast - 1 teaspoon
- warm water - 150 milliliters
- vegetable oil - 1 st. a spoon
- vegetable oil - 4 items. spoons
- onions - 0.5 Kilogram
- leeks - 0.5 Kilogram
- twigs of thyme - 2-3 pieces
- tomato - 2 pieces
- Flesh of weakly salted fish - 150 Grams
- black olives without pits - 18-20 pieces
Sift flour and salt in a bowl, add the yeast. Water pour a thin trickle, then oil. Mix the dough for 5 minutes. Cover with food wrap and leave to rise for 1 hour. Rinse leek thoroughly, peel onion. Cut the white part of the leeks and onions with thin half rings. In a large frying pan heat the oil, put onions and cook for 10 minutes, stirring. Add the leeks and cook for 3 more minutes. Tomatoes scald with steep boiling water. Remove peel. Finely chop the flesh. Thyme washed, dried and chopped. Add the tomatoes and thyme to the onions, salt, pepper to taste, stir. Stew vegetables, with the lid closed, 45 minutes. 3a 10 min. before the end remove the lid. Remove from heat and cool to room temperature. In fish, cut off the head, tails and remove the insides. Divide each fish into 2 fillets, remove the spinal bone and large costal bones. Heat oven to 200 ° C. Grease the pan with oil. Dough rolled in a thin pancake, put on a baking tray, hands to make skirts. Put on the dough mixture of onion evenly. At the top of the filling fill the grill with fish, cut into thin strips. Put the olive in the center of each rhombus. Bake for half an hour.
Servings: 8