Can I make the dough ahead of time?
Yes, you can prepare the dough, let it rest for 15 minutes, then cover and refrigerate for up to 12 hours. Bring it to room temperature for about 30 minutes before frying.
BREAKFAST
Bulgarian Mekitsi: Golden Fried Dough with Jam and Sirene
Mekitsi are a beloved Bulgarian breakfast staple, offering a delightful combination of textures and tastes. This recipe guides you through creating these warm, fluffy fried dough pastries, perfectly complemented by the sweetness of fruit jam and the savory tang of sirene cheese. It's a truly authentic and satisfying way to start your day.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the all-purpose flour, active dry yeast, sugar, and salt. Mix well to distribute the dry ingredients evenly.
02
Gradually add the warm water to the flour mixture, stirring until a soft, sticky dough forms. Cover the bowl with a clean kitchen towel and let it rest in a warm place for 15 minutes.
03
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
04
Lightly flour your hands. Take small portions of the dough, about 2 tablespoons each, and gently stretch them into thin, irregular shapes, approximately 4-5 inches in diameter.
05
Carefully place 2-3 stretched 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. Use tongs to flip them.
06
Remove the fried mekitsi with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining dough.
07
Serve the warm mekitsi immediately, topped with a spoonful of fruit jam and a sprinkle of crumbled sirene cheese.
About This Recipe
Mekitsi are a beloved Bulgarian breakfast staple, offering a delightful combination of textures and tastes. This recipe guides you through creating these warm, fluffy fried dough pastries, perfectly complemented by the sweetness of fruit jam and the savory tang of sirene cheese. It's a truly authentic and satisfying way to start your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra fluffy mekitsi, ensure your yeast is active and the water temperature is correct. Don't overwork the dough; a sticky, soft texture is ideal. You can also add a pinch of baking soda to the dry ingredients for a slightly crispier texture.
Easy Substitutions
If sirene cheese is unavailable, crumbled feta cheese makes a good substitute. Any fruit jam can be used, or try honey for a simpler sweet topping. For a dairy-free version, use plant-based milk and omit the cheese, serving with just jam or 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 mekitsi with a side of plain yogurt or sour cream for a tangy contrast. They also pair wonderfully with a cup of strong Bulgarian coffee or herbal tea. For a heartier breakfast, add a side of sliced tomatoes and cucumbers.
Common Mistakes
1. Overworking the dough: This can lead to tough mekitsi. Keep handling to a minimum. 2. Oil not hot enough: Results in greasy, heavy mekitsi. Ensure the oil is at the correct temperature. 3. Overcrowding the pan: Lowers oil temperature and prevents even cooking. Fry in small batches. 4. Not draining properly: Leaves excess oil, making them less enjoyable. Use plenty of paper towels. 5. Not serving immediately: Mekitsi lose their best texture quickly after frying.
Frequently Asked Questions
What kind of flour is best for mekitsi?
All-purpose flour works well, but a blend of all-purpose and bread flour can add a bit more chewiness.
Can I bake mekitsi instead of frying?
While traditional mekitsi are fried, you can bake them at 400°F (200°C) for 10-15 minutes until golden, though the texture will be different (more like a soft roll than fried dough).
What is sirene cheese?
Sirene is a brined, crumbly white cheese similar to feta, popular in the Balkans. It has a salty, tangy flavor.
MORE TO KNOW
The key to perfect mekitsi lies in the dough's consistency and the frying temperature. The dough should be soft and pliable, almost too sticky to handle without flouring your hands. This ensures a light and airy interior. Maintaining a consistent oil temperature is crucial; if it's too low, the mekitsi will absorb too much oil and become greasy, and if it's too high, they will brown too quickly on the outside while remaining raw inside. Use a kitchen thermometer to monitor the oil temperature for best results.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.