Mekitsa: A Bulgarian History and Preparation Guide
Introduction
Mekitsa is a traditional Bulgarian pastry that has been enjoyed for centuries. These fluffy, golden-brown doughnuts are a popular breakfast or snack food, and can be found in bakeries and homes throughout the country.
History
The origins of mekitsa can be traced back to the Ottoman Empire, when they were known as “lokma.” These bite-sized doughnuts were popular among the Turkish soldiers and were often served with honey or syrup. Over time, mekitsa evolved into a uniquely Bulgarian dish, with its own distinct flavor and preparation methods.
Preparation
Making mekitsa is a relatively simple process, but it does require some time and patience. Here is a step-by-step guide:
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Ingredients:
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500g (3 1/2 cups) plain flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 250ml (1 cup) lukewarm milk
- 1 egg
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50g (1/4 cup) melted butter
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Instructions:
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In a large bowl, whisk together the flour, yeast, sugar, and salt.
- In a separate bowl, whisk together the milk, egg, and melted butter.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
- Once the dough has risen, punch it down and divide it into 12 equal pieces.
- Roll each piece of dough into a ball and place it on a lightly greased baking sheet.
- Cover the doughnuts with plastic wrap and let them rise for another 30 minutes, or until they have doubled in size.
- Heat 1 liter of vegetable oil in a large saucepan or deep fryer to 180°C (350°F).
- Carefully drop the doughnuts into the hot oil and fry for 2-3 minutes per side, or until they are golden brown.
- Remove the doughnuts from the oil and drain them on paper towels.
- Serve the mekitsa warm, dusted with powdered sugar or drizzled with honey or syrup.
Tips
- For a sweeter mekitsa, add an extra tablespoon of sugar to the dough.
- If you don’t have active dry yeast, you can use instant yeast instead. Just reduce the amount to 1/2 teaspoon.
- To make sure the doughnuts are cooked through, insert a toothpick into the center. If it comes out clean, they are done.
- Mekitsa can be stored in an airtight container at room temperature for up to 2 days.
Conclusion
Mekitsa is a delicious and versatile pastry that can be enjoyed in many different ways. Whether you prefer them plain, dusted with sugar, or drizzled with honey, these fluffy doughnuts are sure to satisfy your sweet tooth. So next time you’re looking for a traditional Bulgarian treat, give mekitsa a try!
