# Superpose the yufkas on the oven tray and bake until they dry totally.
# After removing from the oven pour 3 cups chicken
broth all over and bake for about 5-10 minutes in hot oven.
# Whisk well the mixture of butter, eggs, yogurt
and salt in a pot.
# Add the chicken
broth and 1 cup water into the pot, cook until it reaches the consistency of milk
pudding. Add vinegar in it.
# Pick shreds fro the chicken
and lay them on the warmed yufkas, then pour the soup all over. Pour the fried crushed red pepper
all over finally.