Street mekitsi (Fried dough for breakfast) – recipe
INGREDIENTS:
DIRECTIONS:
It is very important to mention before you start cook these mekitsi is that their preparation starts at least 6 hours before you start frying them. So if you decide to prepare them, make the dough in the evening and just leave it in the fridge. You will see how easy it is!
Pour all dry ingredients into a large bowl and mix well. Choose a large bowl, because the dough rises really a lot (about 3-4 times).
Add the water and start stirring until a thick slurry dough is obtained.
If you think the dough is too liquid, you can add some more flour (about 1/3 to 1/2 cups). Cover the bowl with household foil and put the dough in the fridge for at least 6 hours.
Here is the dough you need to get from the refrigerator when ready in the morning. It has to be very porous and has repeatedly increased its volume.
The dough is relatively difficult to work with, because it is sticky. Don't worry, this is exactly how it should be. First, put some oil on your hands. After grasping the dough from one side, it should be as indicated in the picture.
Tear off or cut with a knife a small piece of dough. Thin it with greased hands and place it in hot oil.
After it is golden on one side, turn it over to fry on the other. Put the ready mekitsi on a napkin to drain excess fat.
Here are the ready mekitsi! Serve while still warm with white cheese, powdered sugar or a jam of your choice! Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
It is very important to mention before you start cook these mekitsi is that their preparation starts at least 6 hours before you start frying them. So if you decide to prepare them, make the dough in the evening and just leave it in the fridge. You will see how easy it is!
Pour all dry ingredients into a large bowl and mix well. Choose a large bowl, because the dough rises really a lot (about 3-4 times).
Add the water and start stirring until a thick slurry dough is obtained.
If you think the dough is too liquid, you can add some more flour (about 1/3 to 1/2 cups). Cover the bowl with household foil and put the dough in the fridge for at least 6 hours.
Here is the dough you need to get from the refrigerator when ready in the morning. It has to be very porous and has repeatedly increased its volume.
The dough is relatively difficult to work with, because it is sticky. Don't worry, this is exactly how it should be. First, put some oil on your hands. After grasping the dough from one side, it should be as indicated in the picture.
Tear off or cut with a knife a small piece of dough. Thin it with greased hands and place it in hot oil.
After it is golden on one side, turn it over to fry on the other. Put the ready mekitsi on a napkin to drain excess fat.
Here are the ready mekitsi! Serve while still warm with white cheese, powdered sugar or a jam of your choice! Enjoy! 🙂
Notes
