Recipe
For the preparation of beysimet dough, flour, oil, yogurt, water, yeast, and salt are combined in a bowl and kneaded thoroughly. The resulting dough is left to rest until it rises. Once leavened, the dough is shaped into oval portions (söbe söbe) to ensure a soft texture, brushed with yogurt, and baked in the oven. In the past, when transportation was limited and journeys to the highlands were made on foot, beysimet was prepared as a travel provision and shared among neighbors for communal consumption.