Mekitsa

Mekiza ( Bulgarian Мекица, usually in the plural: Мекици / Mekizi ) is a traditional strudel (or pastry) Bulgarian cuisine, which is also known in other countries of the Balkans. It is a kind of unfilled donuts.

Preferably, they are sprinkled with powdered sugar, less often sweetened with jam or honey, sometimes sprinkled with Bulgarian feta cheese. Mekizi are usually eaten as a snack.

The batter of eggs, milk or yogurt, yeast or soda, sunflower oil, salt and sugar is allowed to rest for a while after mixing, so that he " rises ". Then small pieces of dough are rolled out very thin, mostly round shapes - about 15 cm. Diameter - and fried in plenty of fat. The fat must be very hot so the Mekizi swim and work out correctly. They are fried very crisp. Since the round pieces of dough are rolled out in conclusion usually formed once again with your fingers, they are in the middle mostly thinner. During frying therefore usually only the edge goes on, while the middle remains very crispy and thin and sometimes even has holes. Mekizi are also often offered in Bulgaria sold on the street, they are eaten warm and with Bosa.

The various existing formulations differ mainly in the amount and type of milk and the " rising". In Silistra the dough with yogurt and soda is mixed as a leavening and then allowed to rise for 30 minutes. In Ajtos with milk and yeast. When the dough with yeast is recognized, the yeast must first be stirred to form a slurry and then "walk" in the warmth with a little water and flour. Occasionally, brine cheese is stirred into the dough.

The name " Mekiza " derives from the Bulgarian word for " soft " from ( мек / mek ) and refers to the texture of the food. The suffix "- iza " is a Slavic suffix for feminine nouns.

The Mekizi in the Bulgarian cuisine meet the Lángos in Hungarian cuisine, but also unsweetened, with sauces ( mayonnaise, tomato stew, etc.) are served and are liberally sprinkled with cheese and with garlic. Similar to Mekizi the knee fritters in the Franconian cuisine, lard cakes in Northern Germany and the Fasnachtskiechli in Switzerland.

• Bulgarian cuisine
• Eierspeise
• Biscuits