|Place of origin||Bulgaria|
|Main ingredients||Yogurt, flour, eggs, leavening agent, water, salt, oil|
|Cookbook: Mekitsa Media: Mekitsa|
Mekitsa (Bulgarian: мекица, also transliterated as mekica; plural mekici) 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. In Serbia they are called mekike (sing. mekika). They are similar to Hungarian lángos and Albanian petulla. Mekitsa is conventionally a breakfast dish.
After the dough rises, it is torn into small balls, spread into flat rounds and fried in oil. 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, honey or sirene (white cheese). It can also be eaten with yogurt. 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.
|Wikimedia Commons has media related to Mekitsa.|