Wash the leek and herbs and chop them very finely. Whisk the eggs, add the sifted flour and stir well. Add the yoghurt and season with salt and pepper. Let it steep for a moment, then add the vegetables and herbs. If the mixture is too thin, add a little flour.
Bake the dough with a small ladle in olive oil until golden brown. The cookies taste cold and lukewarm.
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