Preparation of the dough: warm milk mixed with warm water, add the egg, salt, sugar. The yeast mix with the flour and knead a soft (not liquid), elastic dough. In the finished dough to add vegetable oil, it is good to press down and put in the proofing in a warm place. Let the dough rise, punch down well and put on the delay the second time. After the second rise you can start cutting.

For meat it is better to take a fat lamb or beef (or both together). Meat wash, cut and mince. In mince put chopped onion, salt, pepper to taste. If the stuffing is too thick, pour into a cold broth, water or milk, mix well until smooth.

Divide the dough into pieces and roll into tortillas. In the middle of the tortillas put about a tablespoon of raw minced meat and crush. Then lift the edges of the dough and gather into the Assembly. In the middle to leave a hole about 1.5 cm

After proofing a small fry in profituri first hole down, then as they brown, turn over with the hole facing up and pour in 1 teaspoon of boiling oil. Serve hot.