How to cook
Saute 2-3 bunches of leeks in oil, having cut the white parts of the leeks coarsely, and the green parts - finely. Put the braised leeks into a tray, add the pre-washed rice, salt, parsley, savory and tomato paste.
Pour in 3 cups of water and cook until the rice swells. Heat some oil in a pan and fry the flour, add the beaten eggs and yoghurt and stir vigorously until slightly thickened.
Pour the mix over the rice and bake it until golden. Serve the dish as a side to grilled steaks.