Stuffed Mekitsi with Eggs Recipe

Mekitsi are traditional Bulgarian fried dough pieces, often served for breakfast or as a snack. This recipe adds a delightful twist by stuffing them with a savory egg filling.

Ingredients

For the dough:

  • 2 cups all-purpose flour
  • 1 cup plain yogurt
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon vegetable oil (for the dough)
  • Oil for frying

For the filling:

  • 4 large eggs
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup chopped fresh parsley (optional)
  • Salt and pepper to taste

Instructions

  1. Prepare the Dough:
    • In a large mixing bowl, combine the yogurt, baking soda, salt, and sugar. Mix well until the ingredients are fully integrated.
    • Gradually add the flour to the yogurt mixture, stirring continuously until a soft dough forms. The dough should be slightly sticky but manageable. If necessary, add more flour, one tablespoon at a time.
    • Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for about 20-30 minutes.
  2. Prepare the Filling:
    • While the dough is resting, prepare the filling. In a bowl, whisk the eggs until well beaten.
    • In a non-stick pan over medium heat, scramble the eggs until they are just set but still soft. Remove from heat.
    • Mix the scrambled eggs with the crumbled feta cheese and chopped parsley (if using). Season with salt and pepper to taste. Allow the filling to cool slightly.
  3. Shape and Stuff the Mekitsi:
    • Once the dough has rested, divide it into small, equal-sized balls (about the size of a golf ball).
    • Flatten each ball into a small circle (about 4-5 inches in diameter) using your hands or a rolling pin.
    • Place a tablespoon of the egg filling in the center of each circle.
    • Fold the dough over the filling, pinching the edges together to seal well. You should have a semi-circular or oval shape.
  4. Fry the Mekitsi:
    • Heat oil in a deep frying pan over medium-high heat.
    • Carefully place the stuffed mekitsi in the hot oil, a few at a time, ensuring not to overcrowd the pan.
    • Fry each side until golden brown and puffed up, about 2-3 minutes per side.
    • Remove the mekitsi from the oil and drain on paper towels to remove excess oil.
  5. Serve:
    • Serve the stuffed mekitsi warm, accompanied by your favorite yogurt or a side salad. Enjoy!

Notes:

  • You can adjust the seasoning in the filling to your taste. Some people like adding a bit of garlic powder or chopped dill for extra flavor.
  • Ensure the edges are well sealed to prevent the filling from leaking out during frying.
  • These mekitsi are best enjoyed fresh but can be reheated in an oven or air fryer for a quick snack.

Enjoy your delicious stuffed mekitsi with eggs!

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