Roll out unleavened thin dough, as on noodles, cut it into ribbons by length 15 centimetres and width 10 centimetres. Then put a layer of minced meat (about 0,5 centimetres) on ribbon from dough, roll it up in the form of meat loaf, put on oiled lattice and cook to readiness. It's possible to spread it with sour cream and bake in an oven. When presenting it's oiled.
