1. DOUGH. The butter should be soft, so take it out of the refrigerator ahead of time. 2. In a large bowl, combine kefir, egg, salt, and sugar. Mix well. 3. Add 2 cups of flour and the baking powder. Stir until combined. 4. Add another ½ cup of flour and start kneading the dough. Add the remaining flour gradually while kneading. 5. Add pieces of the soft butter and knead until the dough is smooth, elastic, and no longer sticky. 6. Cover the dough with plastic wrap and let it rest. 7. FILLING. Finely chop the herbs (fresh parsley, cilantro, and basil work especially well). 8. Peel and finely chop the onion. 9. In a bowl, combine the ground meat, chopped herbs, onion, salt, freshly ground black pepper, coriander, and sweet paprika. Mix well. 10. Roll out the dough on a floured surface to about 2 mm (⅛ inch) thick. Cut out circles 3–3½ inches in diameter. Place a spoonful of filling on each circle. Fold in half with the filling inside and pinch the edges, leaving a small opening at each end. 11. Gently flatten the pie with your hand to remove excess air, then seal the remaining openings. Place the pies on a floured plate. (You can shape all the pies in advance, cover them with plastic wrap, and keep them in the refrigerator until ready to fry.) 12. Heat oil in a deep skillet. The oil is hot enough when bubbles form around a wooden spoon placed in it. Fry the pies over medium heat until golden brown on both sides. Transfer to paper towels to absorb excess oil. 13. Preheat the oven to 410°F (210°C). 14. Place the fried pies in an oven-safe dish, cover with a lid or foil, and bake for 15 minutes to let them finish cooking and become tender. SERVING IDEAS: - With sour cream on the side for dipping. - Serve with a simple cucumber-tomato salad or shredded cabbage with a little oil and salt. - With pickles or sauerkraut — the acidity balances the rich fried dough. - Arrange on a large plate and serve with black tea with lemon.

   SAUCE Peel and finely chop 1 onion. Add tomato paste, tomatoes in juice and chopped parsley. Mix everything and set aside. GROUND MEAT Mince the beef, bacon and onion. Add finely chopped dill and parsley. Add salt and pepper. Mix the mince well with a mixer or beat it. Put it in a container. Cover with cling film and put it in the refrigerator for at least 5 hours. GRILL 3/4 of the grill briquettes and charcoal on top. 1/4 of the grill without coal for the finished kebab. Fry the lavash for 1 min. Wide skewers. One skewer 150 g of mince Fry on high heat Turn every 30 seconds until done.