Kabartma
Eggs, yogurt, salt and baking soda are mixed well in a bowl. Flour is added little by little and kneaded until getting a dough that does not stick to the hand. The prepared dough is wrapped in cling film and thrown into the freezer and rested in the freezer for a minimum of one night. When it is to be cooked, it is taken out of the freezer and after the dough is completely dissolved, it is opened on the counter with the addition of a little flour and divided into squares with the help of a knife. Plenty of oil is taken in a frying pan and heat it up nicely. The cut dough is thrown into the hot oil and cooked by turning it until both sides turn golden yellow. The cooked dough is placed in a paper towel-lined bowl and served.
