How to make
Pour hot water over the cleaned rice, leave it to sit for 1 - 1.5 hours, then drain it very well. In the hot oil, braise the finely chopped onions, carrots and rice.
Then add the mince - beat it with a little water, the chili pepper, black pepper, savory, salt, while stirring nonstop. Add the grated tomato, paprika, pour in a little water and leave the mixture for another 2-3 min. on the stove.
Fill the peppers with the mixture using a teaspoon, put flour in the opening to seal them and arrange in a pot. Press down on them with a porcelain plate that has a smaller diameter than the pot and pour on enough salted water to cover the plate well. Boil.
If you don't use a plate or dish to press down on the peppers while they're boiling, the peppers are going to move about and most of their filling is going to spill out.
While the main dish is cooking, toast the flour. Once the peppers are ready, mix together the flour, yoghurt, eggs and salt, dilute with the sauce in which the peppers were boiling and thicken it on the stove.
Then return it to the pot, shake and only then remove the plate on top. You do have to taste it every now and then to see if it's good on salt.
