The fried dough of various types is ubiquitous nationwide (and around the world), whether made at home or acquired at one of the countless county fairs. This recipe is similar to the modern one for beignets. Other cultures have their own names for this crispy/tender treat. Mekici are so versatile, could be easily eaten as a breakfast or an afternoon snack or simply all day long, really. What makes them most delicious is the variety of ways in which they could be eaten – with powder sugar, honey, maple syrup, jam, yogurt, feta cheese. Just choose your flavour and give it a go.
- 2 cups all-purpose flour
- 1 cup full-fat natural yogurt
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp sugar
- ¼ tsp bicarbonate of soda
- olive oil for frying
1. In a bowl, add all the dry ingredients and mix until evenly combined.
2. Add yogurt to the dry ingredients. Mix well. Place dough on a floured surface and knead. Add more flour if the dough is too sticky.
3. Place the dough in a clean bowl and cover with a damp towel. Let it rest for 45 minutes.
4. When the dough has rested, break into small balls, roll out and flatten with a rolling pin. Roll into a sheet and cut out circles (you can use a teacup).
4. In a small pan, add enough oil to allow the dough to float in on low heat. Fry each side until golden (3-4 minutes). Drain on a paper towel once removed from the oil.
5. Serve with any toppings you like – powdered with sugar, jam, yogurt, feta cheese.