Involved soft dough of eggs, sugar, the oil and baking soda, dissolved in advance yogurt and flour. Rolled peel that is cut into triangles. They put the chosen filling, roll, coated with beaten egg

Yeast is mixed with 1 tbsp sugar, pinch of salt, 1 cup milk and some flour, to obtain slurries and allowed to rise for a while. Lemon rind and grated exuding half of its juice is then mixed with other

Sift the flour with the baking powder. Add the oil, water and sugar and mix a medium soft dough, which is divided into 10 balls. Each ball is rolled into a sheet and cut into 8 triangles. At the base

Wine, the oil and sugar mix and stir well. Add flour so as to obtain a moderately stiff dough. Is kneaded and divided into 6 balls that are rolled sheets of a thickness of 5 mm. Each sheet is cut into

Yeast mix the flour, sugar, yeast and milk and mix to a thick porridge. Cover with a cloth and leave for about 30 minutes to rise and effervescent. Flour dough Sift together with cinnamon, ground

Milk, sugar 5 tbsp flour and yeast is mixed well and allowed to stand 15 minutes. Then, the oil and gradually put flour while kneading medium soft dough. It tear balls which rolled buns stuffed

Yeast is diluted with 3/4 cup (150 ml) of fresh milk was added 1 tbsp (10 g) of sugar and flour to give kashitsa and allowed to warm. Of very low heat whisk the eggs with the remaining sugar until

In 1/2 cup (100 ml) lukewarm milk is added yeast, put flour as to obtain a slurry with a density of boza and leave in a warm place to rise. The rest of the milk is put sugar, lemon rind, leavened

Almonds are ground. From the products (no vanilla and powdered sugar) was kneaded dough is allowed to rest in the cold for at least 30 minutes. Form a roll, cut into evenly sized pieces that turn of

Sift the flour together with the baking soda, add pepper, salt, 3/4 cup (150 ml) hot water and lard and semi-kneaded dough. Divide into 10 portions and rolled circles. Five of the circles are placed

The lard is mixed with 8 tbsp of sugar until a homogeneous mixture. Add pre-sifted flour, egg and yeast dissolved in slightly warmed milk. Kneaded dough, which was allowed to stand for 1/2 hr. Since

From flour, the lard, milk, salt, yeast (dissolved in a little water) and half egg knead not very stiff dough. It was divided into 6 balls that are rolled circles with a diameter of 16-18 cm. Each of

The feta cheese and an egg mix and gets stuffing. Other product mix and the resulting dough is divided into 6 balls. Each is kneaded. Each ball individually rolled into a circle, which is divided into