Meat pie fydjyn

Prepare the necessary ingredients.

Mix warm milk with sugar and yeast until the yeast is fully dissolved. Leave for 10-15 minutes to let the dough rise.

Add kefir, sour cream, egg, and a pinch of salt to the risen dough. Mix well, then gradually add flour and knead the dough. Cover the prepared dough with plastic wrap or a towel and place it in a warm place for 1–1.5 hours.

Pass meat, onion, and garlic through a meat grinder, season the minced meat with salt, black and red pepper, and add a little meat broth.

Cover the minced meat with plastic wrap and refrigerate for 1 hour.

Divide the risen dough into three equal parts. On a floured surface, flatten one part of the dough into a thick round flatbread. Place a third of the filling in the center of the flatbread, gather the edges of the dough to the center and seal them so that the meat filling is inside the resulting round bun.

Place the dough on a floured board and gently flatten it from the center to the edges. Cover it with another board, flip it over, and continue flattening from the center to the edges, aiming for a perfect round shape and thin dough. You can flip the dough several times. The pie should have a diameter of at least 30 cm.

Make several cuts on the surface of the pie, possibly in a pattern, trying not to cut through the bottom layer of dough. Also prepare two more pies.

Preheat the oven to 230 degrees, place a baking tray inside to heat up. Dust the hot tray with flour or line it with parchment paper, place the pie on it, and send it to the oven for 18-20 minutes.

Generously brush the ready pies with melted butter and stack them on top of each other. They should be cut all at once as if this stack of pies were a cake.