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. CHICKEN PREP - Trim excess fat from the chicken thighs. - Rub with olive oil, salt, and black pepper. - Let stand at room temperature for 30 minutes. 2. GRILL PREP - Set the grill for indirect heat (170–210°C / 340–410°F). - Use a SNS tray with water (or any drip pan with water under the meat). - Vent settings: top vent half open, bottom vent fully open. - Add a small smoking wood chunk and smoke for 20 minutes. 3. SEAR THE CHICKEN - Grill the chicken meat-side down over direct heat for 1–2 minutes until lightly browned. - Transfer the thighs to a drip pan. - Between the chicken pieces place: fresh thyme sprigs, sliced garlic, capers, red onion wedges, lemon wedges. - Sprinkle with the herb mixture (basil, oregano, marjoram). - Add: cherry tomatoes and green olives - Pour in 200–250 ml of white wine. 5. GRILL - Cover and cook over indirect heat for 50 minutes, until the chicken is fully tender and juicy. - Slice and grill the baguette or ciabatta over direct heat until golden. 6. Serve the chicken hot with: the wine-olive pan sauce, grilled lemon and vegetables from the pan and toasted baguette or ciabatta. TIP: Pat chicken dry before seasoning – this helps achieve a better sear.