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.

   Baking dish: 32×24 cm FILLING 1. Thinly shred the cabbage. Grate the carrot on a coarse grater. Dice the onion into medium cubes. 2. Add vegetable oil to a skillet, add the onion, and sauté until translucent. 3. Add the carrot and cook for 5–7 minutes over medium heat. Add the cabbage, cover, and simmer over medium heat until soft, stirring occasionally so it does not burn. 4. Add the butter and mix. Whisk the 2 eggs. Reduce the heat to medium-low and pour the eggs into the cabbage. Stir to combine. 5. Add salt and pepper. Mix and lightly sauté. Let the filling cool. Taste and adjust salt if needed. DOUGHT 6. Add sugar and yeast to the warm milk (if using fresh yeast, use 3× the amount). Stir, cover with a napkin, and let sit for 10–15 minutes to activate the yeast. 7. Separate the egg: set the yolk aside covered — it will be needed later for brushing the pie. 8. In a mixing bowl, combine flour and salt. Do not add all the flour at once — you may need slightly more or less. Add the yeast mixture and the egg white. Stir with a spoon. 9. Add the melted butter and vegetable oil. Knead the dough by hand or using a mixer with a dough hook. The dough should be soft and slightly sticky. 10. Grease a bowl with vegetable oil. Pour about 1 tablespoon of vegetable oil onto your hand and shape the dough into a ball. Place it into the prepared bowl, cover with plastic wrap, and let it rise in a warm place for 1–1.5 hours, until doubled in size. ASSEMBLY 11. Divide the dough into two parts, one slightly larger than the other. Form two balls, cover with a cloth, and let rest for 10 minutes. 12. Roll out the larger dough ball into a sheet slightly bigger than your baking dish, about 0.5 cm thick — this will be the bottom crust. 13. Transfer the dough to a parchment-lined or lightly greased baking dish (32×24 cm). Form small sides. Spread the filling evenly. 14. Roll out the second piece of dough and cover the filling. Pinch the edges together. Make a hole in the center and a few slits for steam to escape. Cover the pie with a cloth and let it rise for 30 minutes. 15. Mix the yolk with milk and gently brush the pie. Bake for about 30 minutes at 180°C (350°F) in a preheated oven until golden. (Baking time may vary depending on your oven.) 16. Brush the hot pie with neutral vegetable oil to soften the crust. Cover with a cloth, let cool, then remove from the dish and cut into pieces. SERVING IDEAS - Serve warm as a main dish with a side of sour cream or Greek yogurt. - Pair with a bowl of soup like chicken broth, vegetable soup, or borscht-style beet soup for a comforting meal. - Serve as a snack cut into small squares — great for lunchboxes, picnics, or tea time. - Offer as part of a buffet table along with other pastries, pies, or light appetizers.