1/2 kilogram of flour, 1 chicken, 1 cup of rice, 250 grams of chicken liver, 2 pieces of onion, 1 teaspoon black pepper, 2 tablespoons butter, 1 egg, 1 teaspoon salt. Preparation of in a pan, chop the small chopped chicken lungs in a spoonful of butter. The starch is removed in warm water and filtered rice is added and roasting is continued for a while. Add spices and taste according to black pepper and desire. Add a water glass of hot water and cook a piece of rice as if to cook alive to stay alive. On the other side, the chicken is fried and washed. The chicken is divided into its main parts and boiled deeply in a saucepan. The boiled meats are picked from the bone and chopped with the help of a knife. A soup spoon butter is melted and edible chopped onions are killed. Chopped chicken meats are also added and lightly roasted with salt and spices according to wishes. When the materials are taken to the side to be rested, the preparation of the dough is started. Flour is put into a kneading bowl and the middle is pooled. The egg is broken in the middle and a piece of lukewarm dough is obtained with lukewarm water. The dough is rested for a while and divided into 2-3 meringue. Rolling pin opens a tableau breadcrumbs. The crest is divided into square pieces as to be 4 or 5 cm in size. In the middle of each piece, pilaf prepared with light weight of chicken liver is added and closed in pack shape. Packing mantles are arranged so that the bottom of a furnace tray is lubricated and the shrinking mouth parts are on top. The mantels are baked until they are pale like pomegranate. Onions are roasted with chicken on it. The mangers are expected to pull onion chicken water and soften it. If this softening does not suffice, a piece of butter and water and an oily water are prepared in a coffee pot and given to the mantle. It is cooked in a medium heat and cold place, until it is brewed with chicken and buttered water. It is served after steaming for a while.