Lezgian afarar with greens

Preparing the filling. Finely chop the onion. Pour it into a saucepan. Boil the wheat groats in salted water until tender for about 20 minutes.
Melt butter in a saucepan. Without removing from the heat, beat the eggs into the butter, add salt and mix with a fork until smooth for 1 minute. Add the egg-butter mixture to the onion, pour in the wheat porridge and mix the filling. It is not necessary to salt, the greens will let the juice.
It is necessary to cook in a frying pan with a thick bottom, preferably on cast iron. Cover the bottom with foil, and lay parchment paper on it. Heat the frying pan. While she is warming up, we prepare the dough.
Pour water into a bowl, add flour and salt. Mix it up. Knead the dough on a floured table. It should be like dough for dumplings. Divide into 10 pieces and roll out thin and round tortillas with a thickness of 3 mm.
Pour part of the onion filling into a bowl and lightly add salt and mix. Pour the filling onto a round tortilla so that it fits on one half of the circle and does not reach the edges by 1 cm. cover the second half of the tortilla, you will get a large dumpling. Seal the edges, like a cheburek. First, pinch the edge with circular movements, and then wrap these curls inside. Press down the afarar with your hands and put it on a preheated frying pan. Reduce the fire to medium, even a little less. Fry for 4 minutes on one side and 4 minutes on the other side.
Ready-made pies are still hot, lubricate abundantly with butter on each side. The Lezgian dish is ready. Bon appetit!