Add <quantity>1<unit>kg</unit></quantity> of lamb ribs to a pressure cooker. Add <quantity>750<unit>ml</unit></quantity> of water

Add salt to taste

Secure the lid and cook for 1h over medium heat until the lamb is tender

Add <quantity>1<unit>kg</unit></quantity> of all-purpose flour and <quantity>2½<unit>tsp</unit></quantity> of salt to a large vessel or clean work surface. Make a well in the middle

Add <quantity>½<unit>cup</unit></quantity> of vegetable oil and <quantity>2½<unit>cups</unit></quantity> of lukewarm water to the center. Mix by hand, working from the center outwards to combine

Mix until the dough comes together completely

Knead the dough until it is elastic and does not stick to the bowl or hands

Cut the dough in half. Divide one half into <quantity>15</quantity> pieces. Form loose balls and reserve them under a cloth

Divide the other half into <quantity>10</quantity> bigger pieces. Form loose balls and reserve them under a cloth

Slice <quantity>5</quantity> small onions

Add <quantity>½<unit>cup</unit></quantity> of vegetable oil to a large pot. Add the onions

Cook the onions over low heat for 20m, stirring occasionally, until golden brown

Strain the lamb stock into a pot and reserve

Transfer the lamb to a tray and let it cool down to a temperature that is safe to handle

Pick the meat from the bones. Discard the bones

Cut the meat into small chunks

Add the lamb stock and meat to the cooked onions

Add <quantity>½<unit>tsp</unit></quantity> of black pepper powder and <quantity>½<unit>tbsp</unit></quantity> of dried mint. Season with salt to taste. The lamb stew is ready

Roll out the smaller pieces of dough to form <quantity>15<unit>cm</unit></quantity> diameter rounds

Grease each rolled round with vegetable oil and dust with flour

Make <quantity>3</quantity> piles with <quantity>5</quantity> discs each. Put the top discs on with the oil facing down and press them together

Roll out each pile into <quantity>40<unit>cm</unit></quantity> diameter rounds, always dusting the surface so it doesn't stick

Cook each disc on a griddle plate over medium heat until lightly colored on both sides. Alternatively, you can bake it in the oven on a large non-stick baking tray at <temperature>180<unit>°C</unit></temperature> for 8m

Continue cooking each disc, flipping until each side is lightly browned. The pëte bread is ready

Roll out the larger pieces of dough, forming <quantity>15<unit>cm</unit></quantity> diameter rounds

Grease each rolled disc with vegetable oil and dust them with flour

Make <quantity>2</quantity> piles with <quantity>5</quantity> discs each. Put the top discs on with the oil facing down and press them together

Roll out one pile to make a <quantity>25<unit>cm</unit></quantity> diameter round with <quantity>5</quantity> layers. Dust the surface so it doesn't stick

Lift the top <quantity>2</quantity> layers and roll them on the rolling pin. Transfer to a floured surface

Roll out the 2-layer and 3-layer round piles to <quantity>42<unit>cm</unit></quantity> each. Repeat the opening process with the remaining 5-layer pile to form another 2-layer and 3-layer pile of the same <quantity>42<unit>cm</unit></quantity> of diameter

Preheat the oven to <temperature>150<unit>°C</unit></temperature>

Grease a large baking pan with vegetable oil and transfer one of the 3-layer large rounds to the pan, leaving <quantity>5<unit>cm</unit></quantity> overhang. Add vegetable oil to grease the surface of the dough

Add a 2-layer large round on top and arrange to fit all the sides of the baking pan

Make a layer of petë bread to cover the bottom of the pan

Cover with a layer of lamb and onions from the stew

Soak the petë bread in the lamb stew and add to the pan to form another layer. Add another layer of the lamb and onions

Continue assembling, interspersing soaked petë bread and lamb with onions, to the top of the pan

Cover the pan with one of the remaining large rounds of the dough

Grease the top of the dough with olive oil to taste

Add the last large dough round on top. Trim the sides to make a <quantity>2<unit>cm</unit></quantity> overhang

Add olive oil around the edges of the dough. Roll the hanging dough over the olive oil to close the edges

Make lengthwise cuts, <quantity>4<unit>cm</unit></quantity> apart

Grease the surface with olive oil to taste

Evenly spoon <quantity>½<unit>cup</unit></quantity> of whole milk over the surface

Bake for 1h at <temperature>150<unit>°C</unit></temperature> until deep golden brown

The mesnik is ready. Slice it and enjoy!