Celery is peeled and cut into slices with a thickness of 4-5 mm or cubes. Carrots and onions are finely chopped. Half tomatoes are peeled and cut into small pieces. Half sunflower oil were added and sauté on low heat until soft onions, carrots, celery and tomatoes, from time to time add a little hot water. Pour into pan and add to spices (bay leaf, black pepper), cloves garlic, cut into slices, vinegar and salt. Pour with slurries of fuzzy flour in cold water and cover with the remaining slices of tomatoes. Can be sprinkled on top with breadcrumbs - will form a crispy crust. dish covered with slices of lemon (without skin and seeds), sprinkle with the remaining half of the oil and bake in a preheated oven at 180C. Prepared plates must remain almost fat. Serve after cool (preferably at room temperature), sprinkled with chopped parsley. Source "Dishes of vegetables and pulses" - Sofia Smolnitska