Pilaf with Dough Crust

PILAF WITH DOUGH CRUST

Two glasses of rice is cooked with four glasses of meat stock or tomato juice. Cooking fat is heated in a separate saucepan and put aside, four glasses of water and two heaped tablespoonfuls of flour is added to the fat and a heavy mixture of yoghurt thickness is prepared. The whole thing is emptied into the saucepan in which the oil waited. Cooked pilaf is poured on it. About ten minutes later, the saucepan is covered with a tray and turned upside down.