'2 cups of 200g natural yogurt'
'4 large egg yolks, lightly beaten'
'salt to taste'
'1 3/4 cup plus 2 tablespoons all-purpose flour (or more as needed)'
'1/2 teaspoon active dry yeast'
'4 liters chicken broth'
'2 cups of 200g natural yogurt'
'4 large egg yolks, lightly beaten'
'salt to taste'
'1 3/4 cup plus 2 tablespoons all-purpose flour (or more as needed)'
'1/2 teaspoon active dry yeast'
'4 liters chicken broth'
In a large bowl, beat the yogurt until creamy
Add the egg yolks, salt, flour, and yeast
Beat until smooth and thick
If necessary, add more flour to achieve the desired consistency
In a large pot, bring the chicken broth to a boil, adding salt if needed
Place 1/4 of the dough on a damp surface
Shape the dough with your hands, aiming for a thickness of 0.5 cm
With a sharp knife, cut the dough into strips, each 6 cm long and 0.5 cm wide
Drop one strip at a time into the boiling broth
Repeat the process with the remaining dough
The cakes are cooked when they float to the surface
Remove them with a slotted spoon and rinse with warm water
This is a accompaniment for picadinhos and stews
Serve 4-6 portions.
