Beat the eggs with a whisk in a bowl and add the oil. Dissolve the yeast in a bowl with 2/5 cup (100 ml) of warm water, salt and sugar and mix.
Add the yeast to the eggs, then pour in the yoghurt and milk. Stir the baking soda with a few drops of vinegar and add it the other mixture. Begin to knead a dough with the flour. Brush the ready dough with oil, knead with your hands again and let it rise for 1 hour or a little longer.
From the puffed dough, make balls the size of an egg, shape them like mekitsi with greased hands. Fry them in hot oil for 2-3 minutes on each side.
Serve the ready Rhodope mekitsi sprinkled with powdered sugar and other optional toppings.