Pearl barley wash, pour a small amount of water, leave for 1 hour. Wash the meat, cut into small pieces. In a large saucepan heat the oil and fry lamb on high heat for 5 minutes, stirring occasionally, until Golden brown. Transfer to a plate. Onions, carrots and celery cleaned, cut into cubes. Put in a pot where you cooked the meat, and fry on high heat for 2-3 minutes. Barley discard in a colander, Pat dry and add to the pan with the meat and dried herbs. Pour 1.2 liters. hot water salt and pepper to taste. Cover and cook on low heat 40 minutes. Add to the soup green peas and cook at a gentle boil for another 10 minutes.

To cook tortillas. Flour, salt and baking powder sift into a bowl. Add butter. RUB the flour and butter with your hands until the state of bread crumbs. Mix with chopped greens and dry rosemary. Gradually, stirring, pour 150 ml of warm milk. Put the mixture on a floured table. Knead a soft dough. Preheat the oven to 230 degrees. On a sheet of parchment roll out the dough into a round layer. Grease the baking sheet with oil, place it on the parchment with the dough. Cut the circle into 8 parts. Sprinkle the surface of the scones with the remaining milk and bake for 12-15 minutes.