How to cook
Knead a soft dough that is not sticky and let it rest and rise for 15 minutes. Roll it out into a sheet with a thickness of up to 1/2″ (1 cm).
If needed, you can add more flour. Cut out crescents with forms or other forms of your choosing from the dough.
Fry the mekitsi in hot oil. Drain and sprinkle them with powdered sugar.