For the dough, mix water, vegetable oil, egg, salt and turmeric

Pour the sifted flour and knead a tight dough

Wrap in cling film and put into the refrigerator for half an hour

And in the meantime prepare a tomato sauce - a jar of canned tomatoes in their own juice grind in a blender with salt, pepper, dried oregano and tarragon

In minced meat (pork, beef, onion), add the rice, salt, pepper, mix thoroughly. I figure the Kuban from the Mistral, it cooks in just 15 minutes. The other Fig I suggest pre-boil until soft.

Roll the dough into a rectangle approximately 35х50см, cut into strips. Note that the diameter of the rosettes will depend on the length of the strips. Tape should be of such width that more than half-covered meatballs. Pinched the dough between the pieces of ground meat rolled into a snail. The optimal size of the snail is when each strip is about 10 meatballs. Do not fold tightly, then roses get a lush, beautiful, and the dough is well boiled. To transfer the snails into the pan conveniently wide spatula.

Pan of large diameter (I have 28 cm) grease with butter and put it in roses. From a given quantity of ingredients I was able to fill 2 pans of 7 roses in each.

In one pan I poured tomato sauce.

And secondly, put a few Bay leaves and poured boiling water. The water should not cover the roses completely. You can also cook them in the steamer, you will receive an original manti.

Simmer on medium heat for 15 minutes. If after cooking the water in the pan will remain, it is better to merge or to shift roses in another bowl so the dough doesn't limp. This is the finished roses on the water.

But it happened with tomato sauce.