- flour - 2.5 cups (for dough)
- eggs - 2 Pieces (for dough)
- salt - 0.5 teaspoons (for dough)
- pork fat - 2 Art. spoons (for dough)
- pork brisket - 500 grams
- Prunes - 150 Grams
- bulb - 1 piece
- bud carnations - 1 piece
- juniper berries - 3 pieces
- butter - 1 teaspoon
- salt, pepper - 1 piece (to taste)
Sift flour with salt in a large container, dokinut fat and grind his hands to the state of crumbs. One to drive eggs and 7 tbsp. l. water, knead the dough. Roll the dough into a ball. close the oiled food film and leave in a warm place for half an hour. Wash meat, cut into slices. Peel onion and cut into 4 parts. Prunes wash and dry on a napkin, remove the bones. Rub in the mortar of juniper berries and cloves. Pass meat, onions and prunes through a meat grinder. Add salt, pepper and sprinkle with crushed juniper and cloves. Stir well. Pour in minced meat 3-4 tablespoons. l. water and knead again. The stuffing should be soft and homogeneous. Roll the dough into an oval layer no thicker than half cm. Place a layer of minced meat on it, level the surface with wet hands. Roll into a roll Cut the roll into 12 pieces. Heat the oven to 180 ° C Lubricate the baking tray with oil, lay the pieces of the rolls a couple of inches apart. Pour the rolls to half their height with slightly salted water, cover with foil and cook in the oven for 40 minutes. Next, remove the foil and bake for another 10 minutes. When serving, you can decorate rolls with greens.
Servings: 12