First you need to prepare the dough. To do this, dissolve the sugar in water and add the yeast. Stir.
Add 50 g of rye and 70 g of wheat flour. Stir. Cover with a towel and put in a warm place for 20 minutes, so that the sourdough comes up.
Add salt, cumin,and coriander to the prepared sourdough. Pour in the oil.
Gradually introduce all the flour. If the dough is too sticky, you can add a little flour. Form a ball of dough, put it in a bowl, cover with a towel and put it in a warm place to approach, for about 1 hour.
Divide the finished dough into small balls.
Take 1 bun and roll it into a flat cake. Grease the tortilla with vegetable oil. Fold in half.
Again, brush with vegetable oil and fold in half again. Bake the prepared triangles in the oven, at 180 degrees, about 35-40 minutes. Cool and put the blanks in a package so that they do not dry out. They can be prepared on the eve of the holiday, and on the right day just fill with filling.
Prepare the pickled onion. Onions helped me chop a food processor. Put the onion in a bowl, pour cold boiled water, vinegar and salt to taste. Leave to marinate for 20-30 minutes Then drain the liquid, gently squeeze the onions.
I also cut the cucumbers into slices using a food processor.
For the sauce, mix sour cream with mustard and salt to taste.
Bread triangles slightly open and grease with sauce.
Put the filling: sliced beef, slices of pickled cucumber and onion feathers. Garnish with green salad.Bon appetit!