Prepare the Rice: Rinse the rice thoroughly and cook it in salted water until just tender. Drain and set aside.

Cook the Meat Mixture: In a skillet, heat the oil or butter. Add the chopped onion and garlic, sauté until translucent, then stir in the minced meat. Cook until browned, breaking up lumps as it cooks.

Add Vegetables and Seasoning: Mix in the grated carrot, diced tomatoes, and bell pepper. Cook until the vegetables soften and the mixture is fragrant. Season with salt, pepper, paprika, and oregano.

Prepare the Creamy Mixture: In a bowl, whisk the eggs with sour cream or yogurt until smooth. Add a pinch of salt and set aside.

Assemble the Casserole: Preheat your oven to 180°C (350°F). In a greased baking dish, layer half the rice, followed by the meat mixture, then sprinkle with half of the grated Suluguni. Add the remaining rice, pour the creamy egg mixture on top, and finish with the remaining Suluguni.

Bake: Place the dish in the oven and bake for 30–35 minutes, until the top is golden and bubbling.

Serve: Let the casserole rest for 5–10 minutes before slicing. Garnish with fresh parsley or dill and serve warm.