Mekici (mekitsi) is a traditional Bulgarian breakfast. The best description is deep-fried dough. It’s very similar to the doughnuts yet it is traditionally made from yogurt and deep-fried. Delicious Crispy Mekici is now on my list of favourite breakfasts.
My hubby is Bulgarian hence the reason for this tasty treat. This recipe has been passed down from his grandmother and is a great family recipe that tastes amazing. My hubby and his sister loved this when they were kids. Now that he is older and able to make them for himself he has got me hooked! It is my new favourite Saturday morning breakfast. Best part is that my hubby makes it.
I know, another bread recipe, but this is so tasty and versatile it is hard not to grab another piece. Normally it is served with icing sugar or garnished with jam, honey, or sirene (white cheese). It can also be eaten with yogurt. My favorite is with mayo, a slice of ham and cheese or just cheese on its own.
In no way is this a healthy recipe, not the best option for a diet. But how can you resist this crispy tasty treat?
They are made with flour, yogurt, baking soda, water, salt, sugar and bicarbonate of Soda. After the dough rises, it is torn into small balls, spread into flat rounds and fried in oil.
Mekici
Ingredients
- 2 cups All-purpose flour
- 1 cup Full Cream Yogurt
- 2 tsp Baking powder
- 1 tsp Salt
- 1 tsp Sugar
- ¼ tsp Bicarbonate of Soda
Instructions
- In a bowl, add all the dry ingredients and mix until evenly combine
- Add yogurt to the dry ingredients. Mix well, Do not over mix
- Place dough on a floured surface and knead. Add more flour if dough is too sticky.
- Place dough in a clean bowl and cover with a damp towel. Let rest for 45 minutes
- When dough has rested, break into small balls and roll out and flatten with a rolling pin.
- In a small pan add enough oil to allow the dough to float in on low heat. Fry each side until golden (3-4 minutes). Drain on a paper towel once removed from the oil
- Serve with any toppings you like, jam, yogurt, cheese, mayo
If you made this recipe and enjoyed it, please don’t forget to give me a star rating in the comments below. And if you’d like to get in touch, you can email me on info@nomadzest.com. I’d love to hear from you.
