In tray sent down the lukewarm water in which you dissolve the salt, the sugar, the oil and vinegar. Add the sifted flour and kneaded smooth, soft dough. Divide it 4-5 balls oilme with sunflower oil

Sauté onion, garlic and ginger in 2-3 tbsp sunflower oil. Add spices and fry for 10-15 seconds. Add corn and peas - cook a few minutes, stirring often. Put 1 cup water to the mixture. After boil lower

In a bowl, sift the flour, add salt, do well and add gradually water. Knead a soft dough. Divide the dough into 4 balls. Roll the balls of dough into thin sheets. In a saucepan add the oil and fry the

Involved soft dough with warm water, the salt, the oil and yeast and it is used balls. Arrange in a buttered pan, each ball is smeared over with sunflower oil. Allow about 30 minutes the dough to rest

Sauerkraut cut and stew in part of the oil until soft. Cut the leek into in small pieces and stew with the remaining oil, seasoned with salt. In an oiled tray rank sheet, sprinkle with a little fat

From the flour, salt and water to prepare dough, which is divided into 9 balls. The dough balls are taper of buns, which are joined together by 3, with each other is coated pork lard, and are rolled

Leeks and cabbage finely and sauté them separately in the oil, then mixed and stirred with crumbled feta cheese. Of flour and a little salt and water knead dough, which is rolled into sheets. Peel

From flour, water, salt and knead the dough harder than usual Banichan dough. Thereof are rolled 2 larger peel and 18 smaller. In the two larger wafers a wrap on 9 of smaller wafers spread with