Old-School Recipe for Easy Mekitsi

TopatoTopatoNovice
03/09/2018
"An old and proven recipe for mekitsi. So easy to make that you have no excuse not to try it."
Preparation20 min.
Cooking30 min.
Тotal50 min.
Servings16
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Ingredients

  • for the dough
  • eggs - 1
  • water - 1 2/3 cups (400 ml) hot
  • salt - 1 tablespoon
  • yeast - 2 4/5 tbsp (42 g), fresh, cube
  • flour - 3 1/3 cups (800 g)
  • additional ingredients
  • feta cheese - for sprinkling
  • oil - for frying

Preparation

Crumble the yeast and dissolve it in 1/2 the warm water, leave covered with a plate for about 10 min.

In a bowl, sift the flour, form a well in it, add the salt, break the egg and add the effervescent yeast and remaining water.

Start kneading, using a spoon at first (for as long as possible), then knead by hand to a very soft, nonstick dough. Put the dough in the floured bowl, sprinkle a little flour and leave it to double in volume.

Flip the dough over onto a well floured counter, without kneading anymore, and just stretch out into a rectangular sheet (as thin as possible) with your hands.

Smear the sheet with oil and grate feta cheese on top. Wrap the sheet into a roll, cut the roll into pieces 1/2″ (1 cm) thick, stretch out each one slightly and arrange onto the floured counter.

Heat a generous amount of oil and fry thus shaped mekitsi on both sides to a golden brown.

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