Mekitsa

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Mekitsa
Mekici and jam.JPG
A stack of mekitsi and jam
Type Flatbread
Course Breakfast
Place of origin Bulgaria
Main ingredients Yogurt, flour, eggs, leavening agent, water, salt, oil
Cookbook:Mekitsa  Mekitsa

Mekitsa (Bulgarian: мекица, also transliterated as mekica or mekitza; plural mekici, mekitsi, mekitzi) is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil, and are traditionally served with jam or white cheese (sirene). At breakfast, they are eaten with sugar or honey, and can also be eaten with yogurt.[1] They are similar to Hungarian lángos.[2] In Serbia they are called mekike (sing. mekika).

Mekitsa is conventionally a breakfast dish and is inherently similar to Hungarian lángos and Albanian petulla.

After the dough rises, it is torn into small balls, spread into circles and fried in fat. In some recipes, yeast, bread soda, milk or yogurt might be used. A recipe from Silistra involves yogurt and bread soda, one from a village near Stara Zagora uses yeast and yogurt, and a recipe from Aytos suggests yeast and milk. It is recommended that the shaping of mekitsi before their frying be done with wet hands.

When served, mekitsa is often powdered with icing sugar or garnished with jam or sirene (white cheese). Unlike Hungarian lángos, mekitsa is not served with mayonnaise or ketchup and is not so richly garnished.

The name is derived from the Bulgarian root mek ("soft"), referring to the dish's texture. –itsa is a Slavic feminine suffix.

See also[edit]

References[edit]

  1. ^ Conor Ciaran Waiting for Better Times
  2. ^ Mekitsas Doryoku
  • Българска национална кухня (in Bulgarian). София: Земиздат. 1983. 

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