For Bulgarians there is no tastier breakfast than the Mekitsi. And like any other recipe, the Mekitsi recipe has its endless varieties and flavors. Some people love them more curly and soft, others thin and crunchy, while others like it more tough. But there is one special, separate species, and everyone who has lived in a larger city knows what I’m talking about – THE STREET. MEKITSI. Those who entice you from afar with their aroma and even watching their preparation is like a meditation. With greasy hands, the cook takes from a huge bowl of sticky dough and with skillful movements tears off equal pieces of dough, thinning them skillfully and quickly throwing them into the hot fat. It is not real street mekitsi until you are both cheeks get oily and the powdered sugar is strewn from your beard to the top of your shoes.
Homemade mekitsi are delicious too, but these are something else :). Well, here they are, by chance I found the recipe on a culinary website “Recipes Crossing the Ocean” by Tanya Angelova (taniaang.com). I heartily thank her for sharing it so that more people can enjoy their taste!
Enjoy! 🙂
INGREDIENTS:
DIRECTIONS:
It is very important to mention before you start cook these mekitsi is that their preparation starts at least 6 hours before you start frying them. So if you decide to prepare them, make the dough in the evening and just leave it in the fridge. You will see how easy it is!
Pour all dry ingredients into a large bowl and mix well. Choose a large bowl, because the dough rises really a lot (about 3-4 times).
Add the water and start stirring until a thick slurry dough is obtained.
If you think the dough is too liquid, you can add some more flour (about 1/3 to 1/2 cups). Cover the bowl with household foil and put the dough in the fridge for at least 6 hours.
Here is the dough you need to get from the refrigerator when ready in the morning. It has to be very porous and has repeatedly increased its volume.
The dough is relatively difficult to work with, because it is sticky. Don't worry, this is exactly how it should be. First, put some oil on your hands. After grasping the dough from one side, it should be as indicated in the picture.
Tear off or cut with a knife a small piece of dough. Thin it with greased hands and place it in hot oil.
After it is golden on one side, turn it over to fry on the other. Put the ready mekitsi on a napkin to drain excess fat.
Here are the ready mekitsi! Serve while still warm with white cheese, powdered sugar or a jam of your choice! Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
It is very important to mention before you start cook these mekitsi is that their preparation starts at least 6 hours before you start frying them. So if you decide to prepare them, make the dough in the evening and just leave it in the fridge. You will see how easy it is!
Pour all dry ingredients into a large bowl and mix well. Choose a large bowl, because the dough rises really a lot (about 3-4 times).
Add the water and start stirring until a thick slurry dough is obtained.
If you think the dough is too liquid, you can add some more flour (about 1/3 to 1/2 cups). Cover the bowl with household foil and put the dough in the fridge for at least 6 hours.
Here is the dough you need to get from the refrigerator when ready in the morning. It has to be very porous and has repeatedly increased its volume.
The dough is relatively difficult to work with, because it is sticky. Don't worry, this is exactly how it should be. First, put some oil on your hands. After grasping the dough from one side, it should be as indicated in the picture.
Tear off or cut with a knife a small piece of dough. Thin it with greased hands and place it in hot oil.
After it is golden on one side, turn it over to fry on the other. Put the ready mekitsi on a napkin to drain excess fat.
Here are the ready mekitsi! Serve while still warm with white cheese, powdered sugar or a jam of your choice! Enjoy! 🙂
