Composition / ingredients
Cooking method
1. I wash the rice in cold water 4-5 times until the water becomes transparent. Then we put the grits in a saucepan, pour boiling water, add salt and boil until fully cooked. The finished rice is thrown into a colander (or sieve), washed under running water (washing is necessary in order to achieve the friability of rice) and left for 10 minutes so that the liquid is completely drained.
Raisins are cleaned from sticks, washed, poured with hot water together with dried apricots, and left to swell for 10 minutes.
Cut the butter into a couple of pieces, put it in a saucepan and heat it a little on the fire. Add rice and dried fruits to the oil, mix thoroughly.
2. We knead the dough, divide it into three equal parts, two of which are connected and rolled into one thin layer, then place it in a baking dish pre-greased with vegetable oil. We spread the filling on the dough, distribute it evenly. Roll out the rest of the dough and cover the pie with it, pinch the edges. If there are scraps of dough left, then they can be used to make a decoration for a pie in the form of twigs.
We send the balish in the oven, preheated to 170 degrees. Bake for an hour.
The delicious dish is ready to serve.
Eat for health!
Caloric content of the products possible in the composition of the dish
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Dried apricots - 215 kcal/100g
- Uryuk - 290 kcal/100g
- Dried peaches - 254 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Round rice - 330 kcal/100g
- Dough - 289 kcal/100g
