How to make
Finely chop the onion and vine leaves and put them to fry in oil. Add the mince and stir until they fry. If necessary, top up with a little warm water.
Add the pre-washed and drained rice and season it to taste with black pepper. Top with 2/5 cup (100 ml) of warm water and mix until the rice swells. Separately, beat eggs and pour them into the puffed rice. Sprinkle with paprika and add the crumbled cheese, chopped dill and mix well.
Transfer the mixture into a greased pan, top up with about 3 1/3 cups (800 ml) of warm water. Put the stew to bake until completely solidified at 390°F (200 °C). Serve the dish with a serving of yoghurt.
