Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 12 hours. Let it come to room temperature for about 30 minutes before shaping and frying.
BREAKFAST
Authentic Bulgarian Mekitsi with Honey and Yogurt
Transport your taste buds to Bulgaria with these exquisite Mekitsi, a beloved fried dough pastry. Each bite offers a delightful combination of soft, airy texture, perfectly complemented by a sweet drizzle of honey and a dollop of rich, creamy yogurt. This recipe promises a truly authentic and comforting start to your day, bringing a touch of Bulgarian tradition to your breakfast table.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
02
Add 1 cup of plain yogurt and 1/4 cup of water to the dry ingredients. Mix with a spoon until a shaggy dough forms, then knead briefly on a lightly floured surface for 2-3 minutes until smooth.
03
Divide the dough into 8 equal pieces. On a lightly floured surface, flatten each piece into a thin oval or round shape, about 1/4 inch thick.
04
Heat 2 cups of vegetable oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
05
Carefully place 2-3 dough pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 1-2 minutes per side, or until golden brown and puffed up.
06
Remove the Mekitsi with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
07
Serve the warm Mekitsi immediately, drizzled generously with 1/4 cup of honey and accompanied by 1/2 cup of plain yogurt.
About This Recipe
Transport your taste buds to Bulgaria with these exquisite Mekitsi, a beloved fried dough pastry. Each bite offers a delightful combination of soft, airy texture, perfectly complemented by a sweet drizzle of honey and a dollop of rich, creamy yogurt. This recipe promises a truly authentic and comforting start to your day, bringing a touch of Bulgarian tradition to your breakfast table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of vanilla extract or lemon zest to the dough. Ensure the oil temperature is consistent for even frying.
Easy Substitutions
If you don't have plain yogurt, buttermilk can be used as a substitute. For a sweeter dough, add 1 tablespoon of sugar to the dry ingredients. Maple syrup or fruit jam can replace honey.
Storage & Reheating
Mekitsi are best enjoyed fresh. Leftovers can be stored in an airtight container at room temperature for up to 1 day, but they will lose their crispness. Reheat briefly in a dry skillet over medium heat to warm through.
Serving Suggestions
Serve with a sprinkle of powdered sugar, alongside fresh berries, or with a side of Bulgarian white cheese (sirene) for a savory twist.
Common Mistakes
Overworking the dough can lead to tough Mekitsi. Knead just enough to combine. Frying in oil that isn't hot enough will result in greasy Mekitsi; ensure the oil is at the correct temperature. Overcrowding the pan lowers the oil temperature, leading to uneven cooking and greasiness. Not draining on paper towels can leave them oily.
Frequently Asked Questions
What kind of yogurt should I use?
Full-fat plain yogurt is recommended for the best texture and flavor, but low-fat plain yogurt will also work.
Can I bake Mekitsi instead of frying?
While traditional Mekitsi are fried, you could try baking them at 400°F (200°C) for 10-15 minutes until golden, though the texture will be different.
MORE TO KNOW
The key to light and airy Mekitsi is not to overwork the dough. A brief knead is all that's needed to bring it together. The yogurt in the dough reacts with the baking powder, creating a tender crumb and characteristic bubbles when fried. Don't be afraid to stretch the dough thinly; this helps achieve that perfect crispy exterior and soft interior. If you don't have a thermometer, test the oil by dropping a small piece of dough in; it should sizzle immediately and float to the surface.
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