Mekici

Name: Mekici
Yield: 3
Cuisine: North Macedonia
Ingredients: Plain flour — 375 g (13 oz); Active dry yeast — 2 tsp; Sugar — 1 tbsp; Warm water — 360 ml (12 fl oz); Salt — 1/2 tsp; Oil for deep frying; Crumbled white cheese or jam, to serve

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 375 g (13 oz)
Active dry yeast — 2 tsp
Sugar — 1 tbsp
Warm water — 360 ml (12 fl oz)
Salt — 1/2 tsp
Oil for deep frying
Crumbled white cheese or jam, to serve

Method

Dissolve the yeast and sugar in the warm water and let sit for 10 minutes until foamy.
Combine the flour and salt in a bowl, then add the yeast mixture, mixing to form a soft, slightly sticky dough.
Cover and let rise in a warm place for 45–60 minutes until bubbly.
Heat oil to 175°C (350°F) in a deep pan.
With wet or oiled hands, stretch and flatten portions of dough and drop into the hot oil.
Fry until golden and puffed, about 2–3 minutes per side.
Drain on paper towels and serve warm with crumbled cheese or jam.

Introduction: Soft, pillowy fried dough pieces, served warm with cheese or jam, a beloved North Macedonian weekend breakfast tradition.

Cultural Background: Mekici are a fixture of leisurely North Macedonian breakfasts, their light, yeasted dough fried until golden and traditionally enjoyed alongside a soft white cheese or a spoonful of homemade jam.

Tips: Let the dough rise fully for the lightest, airiest mekici. Stretch the dough thin before frying so it cooks through evenly.

Variations: Dust with a little icing sugar for a sweeter finish. Add a pinch of cheese directly into the dough before frying for a savoury variation.

Storage: Best eaten fresh and warm; leftovers can be stored in an airtight container for up to 1 day.

Reheating: Reheat in an oven at 180°C (350°F) for 5–6 minutes to restore some of the original texture.

FAQs:

Q: Can mekici be made ahead?

A: They are best enjoyed fresh and warm shortly after frying, as they lose their light texture on standing.

Q: What toppings are traditional?

A: A soft, salty white cheese and homemade jam are both classic pairings.