Breakfast
Mekitsi
Ingredients
- - 500 g (4 cups) plain flour
- - 300 ml (1 1/4 cups) plain yogurt
- - 1 large egg
- - 1 tsp baking soda
- - 1/2 tsp salt
- - 1 tsp sugar
- - Sunflower oil, for frying (about 500 ml/2 cups)
- - Powdered sugar or sirene cheese, to serve
Method
- Mix yogurt, egg, baking soda, salt and sugar in a bowl until foamy.
- Gradually work in the flour to form a soft, slightly sticky dough. Rest for 20 minutes.
- Heat oil in a deep pan to 170°C (340°F).
- Pinch off portions of dough, stretch into flat rounds with wet hands, and flatten a hole in the center.
- Fry 2-3 minutes per side until golden and puffed.
- Drain on paper towels and dust with powdered sugar, or serve warm with sirene and yogurt.
Introduction: Mekitsi are pillowy fried dough squares, a beloved weekend breakfast treat across Bulgaria, traditionally dusted with powdered sugar or topped with sirene cheese and yogurt for a sweet-savory contrast.
Cultural Background: Mekitsi are pillowy fried dough squares, a beloved weekend breakfast treat across Bulgaria, traditionally dusted with powdered sugar or topped with sirene cheese and yogurt for a sweet-savory contrast.
Tips: Wet hands prevent the dough from sticking when shaping. Keep oil temperature steady; too hot burns the outside before the center cooks.
Variations: Savory version served with lyutenitsa relish instead of sugar. Add a pinch of vanilla sugar to the dough for a sweeter version. Vegetarian as written; substitute plant-based yogurt for a vegan version.
Storage: Best eaten fresh the same day; store leftovers covered at room temperature for up to 1 day.
Reheating: Warm in a dry skillet or 160°C (320°F) oven for a few minutes to re-crisp; microwaving makes them chewy.
Nutrition: Approx. 260 kcal, 6g protein, 10g fat, 34g carbs per serving (based on 8 pieces).
FAQs:
Q: Why is my dough too sticky?
A: Add flour a tablespoon at a time; humidity affects hydration, so exact flour amount varies.
Q: Can I bake instead of fry?
A: Traditional texture relies on frying, but a 200°C (400°F) baked version works as a lighter alternative.