Recipe
Preparation
A soft dough is prepared by mixing 2 tablespoons of yogurt, half a packet of fresh yeast, 1 teaspoon of sugar, 1 teaspoon of baking soda, 3 cups of water, and enough flour. The dough is left to rest for 10–15 minutes. Finely chopped onions are lightly sautéed, then 1 diced chicken breast and 5–6 diced potatoes are added and cooked together. Tomato paste is incorporated, along with a small amount of water, and the mixture is cooked for an additional 5 minutes. The prepared filling is set aside to cool.
The dough is divided into 25–30 egg-sized portions and dusted with flour on the counter. For layering, 1 packet of margarine is melted and combined with 1 cup of vegetable oil. Each dough ball is rolled out to the size of a dinner plate. Fifteen of the dough sheets are stacked on top of each other, generously brushing oil between each layer, then placed in the freezer to firm up. The same process is repeated for the remaining fifteen dough sheets.
Once the first stack of 15 sheets has firmed up, it is rolled out to fit the size of a greased baking tray. The cooled filling is spread evenly across it. The second stack of 15 sheets is rolled out in the same way and placed over the filling. The edges of the dough are folded and shaped, and the remaining oil mixture is brushed on top. The pastry is cut into squares and baked in a preheated oven at 180°C until golden brown.
Alternatively, minced meat pilaf may be used as a different type of filling instead of the one described above.