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.

   1. Peel the potatoes and cut them into medium‑sized chunks. 2. Dice the bacon into small pieces. 3. Peel and finely chop the onion. 4. Place the potato chunks into a pot and cover with cold salted water. 5. Bring to a boil and cook until very soft, about 20–25 minutes. 6. Heat a skillet over medium heat. 7. Add the diced bacon and cook until crisp and golden. 8. Add the chopped onion directly into the bacon fat. Sauté until the onion becomes soft, sweet, and lightly caramelized. 9. Add hot water or broth gradually until the potatoes reach a creamy consistency. 10. Season with salt and black pepper. 11. Fold the fried bacon and onions into the mashed potatoes. 12. Taste and adjust seasoning. 13. Spoon into a warm bowl and top with extra bacon or fresh herbs. SERVING IDEAS: - Roast chicken (especially with crispy skin and simple herbs). - Pan‑seared pork chops: the smoky bacon in the potatoes complements pork beautifully. - Meatloaf: a classic, comforting combination. - Grilled or baked sausages: especially kielbasa or bratwurst. - Slow‑braised beef: like pot roast or beef stew, where the potatoes soak up the juices. - Cabbage sautéed with a little vinegar: a rustic, old‑world pairing. - Simple cucumber salad: adds a cool, crisp contrast.