How to cook
Add the sugar and diluted with heated water yeast to a portion of the sifted flour.
Place the resulting runny dough in a warm area with a temperature of 86°F (30 °C).
Once it rises, add the eggs beaten with the yoghurt, the salt and remaining water and water.
Add the crumbled feta cheese to the prepared soft dough. Knead and roll out a thick sheet from the dough, cut out round pieces using a glass or knife.
Fry these in the oil. Serve the mekitsi warm, sprinkled with powdered sugar.