# Break the egg into the mixing bowl, add
yogurt, yolk and vegetable oil on it. Whisk this mixture well. Mix the sodium bicarbonate with 1 handful
flour. Add this mixture into the mixing bowl, and add salt into the bowl also. Add
flour into the mixture little by little, until the mixture reaches to low consistency and stops to sticking to your hands.
# Cover the dough and rest it for half an hour. Meanwhile, prepare the syrup: Boil the mixture of granulated
sugar and water, until this mixture reaches to the right consistency. Add
lemon juice into the boiling mixture, turn the heat to low and boil the mixture for 5 more minutes. Let the mixture cool down.
# Divide the rested dough into 3 equal pieces. Roll out each piece over
floured bench by a rolling pin, with 0.1 inches (3 mm.) thickness. Cut the rolled out dough pieces into circles by a small glass’ brim.
# Make 4 cuts in each of the circles, but there must not any cuts in the middle of the rolls. Spread yolk onto the middle of the prepared dough pieces. Dislocate the cuts and superpose three of them, force onto the middle finally.
# Repeat the same processes, until the dough finishes. Fry the prepared pieces in hot oil with golden yellow color. Place the hot pieces into the cold syrup.
# After resting the fried flowers in the syrup for about 15 – 20 minutes, place them onto the service plate in order to serve.
