Mekitsa

Mekitsa, also known as mekike, is a cherished traditional dish from Bulgaria, also enjoyed in North Macedonia and Serbia. This delectable treat is prepared from dough mixed with yogurt and then deep-fried to golden perfection. The primary ingredients include flour, eggs, yogurt, a leavening agent, water, salt, and oil. Depending on the recipe, there may be variations featuring yeast, baking soda, milk, or yogurt.

To make mekitsa, you begin by tearing the dough into small balls, flattening them into rounds, and then frying them in hot oil. Each region adds its unique touch to the recipe. For instance, some might use yogurt and baking soda, while others prefer yeast with yogurt or milk. When shaping the mekitsa before frying, it's advisable to use wet or oiled hands to prevent sticking.

When it comes time to serve mekitsa, you can sprinkle it with powdered sugar or add toppings like jam, honey, or sirene (a type of white cheese). It is also delicious when paired with a side of yogurt. Unlike Hungarian lángos, mekitsa isn't typically served with mayonnaise or ketchup.

In North Macedonia, there's a lovely tradition of making mekitsa to celebrate the arrival of a newborn, typically prepared during the week after the baby's birth. This dish has a rich history that dates back to the 5th century in Bulgaria and remains a beloved cultural staple in Serbian, Bulgarian, and North Macedonian cuisine.

The name "mekitsa" is derived from the Slavic root "mek" meaning "soft" which perfectly describes its texture. The suffix "-itsa" is a Slavic feminine ending, completing the name of this delightful dish.