Мекици - Mekitsi Bulgarian Fried Dough

Mекици is one of those dishes that immediately brings to mind home. It is most often served for breakfast or on a lazy weekend. It is a simple fried yeast dough. Soft on the inside and slightly crispy on the outside. It is this contrasting texture that makes people remember it. They are happy to come back to it. Mekici are very popular in Bulgaria. They can be found in homes, bars, and roadside restaurants. They are often served with yogurt, sirene white cheese, or jam. This combination of sweet and salty is completely natural there. Many families have their own recipes. These recipes are passed down from generation to generation. That is why the taste may vary. Despite the differences, every Bulgarian will recognize mekici immediately.

History and origin

The history of mekici is simple and everyday. This dish grew out of rural cuisine. And rural cuisine has always been based on inexpensive ingredients. Flour was readily available. So was yeast. Yogurt or milk was added to this. This combination was used to make dough. And the dough was used to make fried cakes. Culinary influences in the region were strong. The Ottoman Empire played a major role here. It was then that the techniques of frying dough in oil became widespread. Similar dishes existed before, but the Ottoman period standardized them. Over time, mekici became part of the identity of Bulgarian cuisine. And although they are not a festive dish, they are of great cultural significance. They are associated with childhood. They are also associated with grandma's cooking. And such associations are very lasting.

Similar dishes in the Balkans

Similar dishes exist throughout the Balkan region. And this is no coincidence. Cultures have intermingled over the centuries. In Serbia, you can find uštipci. They have similar dough and are fried in a similar way. In Bosnia and Herzegovina, fried pieces of dough are also found under various names. In Turkey, there are pişi. They are also based on yeast dough fried in oil. In Greece, you will find loukoumades, although they are sweeter and often served with syrup. The differences are in the additives and the way they are served. However, the core is the same. Dough. Fat. A simple technique. And quick satisfaction from eating. That is why mekici fit well into the culinary map of the Balkans. They are local. And at the same time very regional.