1 piece of stuffed bread
250 g roasted ground beef
1 bunch of parsley leaves
2 grated tomatoes
1 large onion
1 teaspoon of olive oil
1 tablespoon of homemade tomato paste
Black pepper
Salt
Cumin

Cut a portion of 10 cm diameter from the top of the stuffed bread as a cover and pour the inside of the bread through this hole without damaging the outer crust. Crush the removed inner dough into small pieces.
Put the bread crumbs in a pan, add ground beef, parsley, black pepper and enough olive oil on it and fry it. Fill the prepared mixture into the emptied bread and close the lid that was cut off before. Place two or three pieces of vine branches slightly larger than the base of the bread into a shallow pan or a covered pan, and put the stuffed bread on them. If a vine branch cannot be found, use two forks instead. (This is to prevent the bottom of the stuffing from burning and sticking to the pot.)

In a mixing bowl, mix the grated tomato with half a tea glass of olive oil and pour it slowly over the stuffed bread. Cover the pot and let it cook. During cooking, pour the water at the bottom of the pot over the stuffing with a spoon a few times so that the tooth surface absorbs the water well. It is cooked when the water in the pot disappears. If you want, fry it in the hot oven for 5 minutes to make it more crunchy.

Serve before it cools.
Enjoy your meal…