Finely chopped onion stew in the oil. Add the peeled and chopped tomatoes, tomato puree, a pinch of salt and mix everything well. After 2-3 minutes the flour is added, stirred and diluted with 2 cups hot water. Pour a bay leaf and a few peppercorns and the mixture simmer over low heat. Add olives free of stones, and after another 10 minutes put the chopped lemon (cleaned of seeds and sheet). The finished dish is sprinkled with chopped parsley and serve with white rice.