From flour, baking soda, salt and water are kneaded stiff dough, which was allowed to cool for 1 hour. Cut the leek into small pieces and stew in oil until soft, cool and mix with the feta cheese

Clean, finely chopped leek stew in half the fat. When soft, add the spices - salt, pepper and paprika to taste, parsley. Sheet lining up in a greased tray, each sprinkles with hot fat and part of the

In the oil put finely chopped leeks, salt, pepper, lightly crushed walnuts, a little milk and gently stew. In an oiled tray Place 2 thin peel, put the top part of the stew stuffing, again 2 sheets

The bulgur is brewed with boiling water and let stand. During this time in the fat stew chopped into small pieces leek. Mix the bulgur, onion and crumbled feta cheese. The mixture was flushed with 500

Flour, salt, vinegar, 1 tbsp of vegetable oil and water to prepare dough for the grinding, as is well kneaded and divided into 10 balls. Each dough ball rolled into pita. The buns were brushed with

Leek cut into small pieces and stew in fat along with cleaned and washed bulgur, from time to time add a little water and cabbage juice. Finally add chopped mint. Of flour with a little salt and water