MEKICI - TRADITIONAL FRIED DOUGH

Soft, golden pillows of joy that taste like childhood and smell like Sunday morning.

In every Macedonian home, mekici are an event. Whether it's for celebrating a new baby, hosting guests, or spoiling your family on a lazy morning, these soft, puffy fried delights are always a hit. This recipe is the one I use when I want to impress without the stress. It’s traditional, adjustable, and foolproof – passed down, perfected, and now published on your favorite Macedonian food corner.

📝 Ingredients (for 10 servings)

  • 500 g all-purpose flour

  • 1 packet (7 g) dry yeast

  • 1 tsp sugar

  • 1 tsp salt

  • 250 ml lukewarm milk

  • 100 ml lukewarm water

  • 2 tbsp plain yogurt

  • 2 tbsp vegetable oil (plus more for shaping and frying)

  • 1 egg

  • (Optional: ½ tsp baking powder for extra puff)

  • (Optional: 1 tbsp rakija – makes dough lighter and adds a kick of Macedonian spirit)

🥣 Instructions

  1. Activate the yeast
    Mix yeast with sugar and warm water. Let it foam for 10 minutes. If it doesn’t, your yeast is shy (or expired). Try again.

  2. Make the dough
    In a large bowl, combine flour and salt. Add the egg, yogurt, oil, activated yeast, and milk. Mix and knead until you get a soft, elastic dough.

    💡 Tip: Dough should be slightly sticky, but not messy. Add flour gradually if needed.

  3. Let it rise
    Cover the dough with a clean kitchen towel. Let it rest in a warm place for about 1 hour until doubled in size.

    ⏱ In a rush? Use instant yeast and shorten rising to 30–40 minutes.

  4. Shape the mekici
    Oil your hands to prevent sticking. Tear off golf ball-sized pieces of dough and flatten them into thin discs with your palms.

    🔄 Optional: Use a rolling pin if you want thinner mekici, like some do in Eastern Macedonia.

  5. Fry to perfection
    Heat oil in a deep frying pan. It should be hot but not smoking. Carefully place mekici one by one, and fry until golden brown on both sides. Turn only once.

    🔥 Fry tip: Test with a small dough ball – it should sizzle and float.


  6. Drain and serve warm
    Let them rest on paper towels for a minute or two. Then – time to choose your topping!

🧀 Serving suggestions

  • Savory: White cheese (sirenje), yogurt, ajvar, or sour cream.

  • Sweet: Powdered sugar, honey, jam, or chocolate spread.

  • Vegan-friendly version: Skip the egg and dairy, use water and plant-based yogurt.

💡 Extra tips:

  • A dash of rakija in the dough makes them extra light and airy. Not just a myth – it actually works.

  • Add ½ tsp baking powder to the dough for extra insurance if your yeast isn’t in the mood.

  • Mekici reheat beautifully in the oven at 100°C for 5–6 minutes – good for next day breakfast (if any are left!).

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