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Bulgarian Mekitsi recipe

Bulgarian Mekitsi Recipe (Traditional Bulgarian Fried Dough)

Soft, fluffy, and golden fried dough pastries traditionally served for Bulgarian breakfast with powdered sugar, honey, jam, yogurt, or sirene cheese.
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Prep Time 15 minutes
Cook Time 45 minutes
Rest Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Breakfast
Cuisine: Bulgarian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour
  • 1 cup Bulgarian yogurt or plain full-fat yogurt
  • 1 large egg
  • 1 tsp baking soda
  • 1 tsp sugar
  • 1 teaspoon salt
  • 1 tbsp oil
  • Vegetable or sunflower oil for frying
Optional Toppings
  • Powdered sugar
  • Honey
  • Strawberry jam
  • Rose petal jam
  • Nutella or chocolate spread
  • Cinnamon sugar
  • Bulgarian sirene cheese

Method
 

Step 1: Prepare the Dough
  1. In a large mixing bowl, combine the yogurt and baking soda. Let the mixture sit for about 1 minute until slightly bubbly.
  2. Add the egg, sugar, salt, and oil. Mix well until combined.
  3. Gradually add the flour and mix until a soft dough forms.
Step 2: Knead the Dough
  1. Transfer the dough to a lightly floured surface and knead gently for several minutes.
  2. The dough should remain soft and slightly sticky. Avoid adding too much extra flour.
Step 3: Let the Dough Rest
  1. Place the dough in a lightly oiled bowl and cover with a clean kitchen towel.
  2. Allow it to rest for 30–45 minutes.
Step 4: Heat the Oil
  1. Pour enough oil into a deep frying pan or heavy pot for shallow frying.
  2. Heat over medium heat until hot but not smoking.
Step 5: Shape the Mekitsi
  1. Pull off small portions of dough and gently stretch them into rustic oval or round shapes using your hands.
  2. Do not roll the dough too thin.
Step 6: Fry Until Golden
  1. Carefully place the dough into the hot oil.
  2. Fry for 1–2 minutes per side until puffed and golden brown.
  3. Transfer to a paper towel-lined plate or cooling rack.
Step 7: Serve Warm
  1. Serve immediately while warm with your favorite sweet or savory toppings.

Notes

  • Do not add too much flour or the mekitsi may become dense.
  • Slightly sticky dough creates fluffier results.
  • Maintain medium oil temperature for even frying.
  • Mekitsi taste best fresh shortly after cooking.