Shah-pilaf in pita bread in the oven

Let's prepare the beef. Rinse it, cut into medium sized pieces and place in a saucepan. Fill with water and bring to a boil. Salt and cook until soft for about an hour. After cooking, we take out the meat, save the broth. We wash the rice until transparent and boil in salted water until almost completely cooked for fifteen to twenty minutes. After cooking, the cereal should remain crumbly. At the same time, we wash the raisins, prunes and dried apricots in warm water, after which we sprinkle the dried fruits on a towel and let dry. If dried apricots with prunes are too large, cut them into smaller pieces. Remove the husk from the onions, wash, dry and cut into thin half rings.

Heat a small amount of butter in a frying pan. Put chopped onions in it and fry over medium heat until a blush appears. Put the onion out of the pan on a plate, add a little more butter and lay out the boiled meat. Fry until light crust. We remove the beef from the pan. We repeat the frying process: add butter and alternately prepare dried apricots, prunes and raisins. You do not need to fry them for a long time, it is enough to warm it up and achieve a slight blush. Put the fried onions, meat, raisins, dried apricots, prunes in a cauldron or a thick-walled pan. Pour in a glass of broth from cooking meat, salt to taste and cover with a lid. Simmer the resulting mixture for twenty to twenty five minutes.

Melt the remaining amount of butter to a liquid state. We cut the lavash into long strips five to seven centimeters wide. Place the strips of pita bread in an overlapping baking dish. Lubricate the surface with liquid butter using a silicone brush.

Put some of the boiled rice on top of the oiled pita bread, laid in a mold. Put part of the mixture of beef and dried fruits on it.

Lay out the rice layer again.

Repeat the layer of the beef and dried fruit mixture. Thus, we repeat the desired number of layers. Usually 3-4 layers are obtained. Align the surface.

Raise the hanging edges of the pita bread and cover the last layer with them. Liberally grease the surface of the pita bread with butter. We close the form with a lid or tighten it with foil with the shiny side inward, tightly squeezing the edges.

Preheat the oven to a temperature of 180 degrees. We put the form with pilaf in the oven and bake it for fifteen to twenty minutes. After that, remove the lid or foil and let the pita bread brown well for another fifteen minutes. We take out the finished shah-pilaf from the oven and turn it upside down on a flat dish.

We serve the dish hot on the table. Cut into portions right on the table just before use.