{"id":23257,"date":"2025-04-05T21:18:55","date_gmt":"2025-04-05T18:18:55","guid":{"rendered":"https:\/\/www.light-recipes.top\/?p=23257"},"modified":"2025-04-05T21:18:56","modified_gmt":"2025-04-05T18:18:56","slug":"grandma-slavkas-supreme-mekitsi-they-dont-absorb-a-gram-of-fat-and-they-are-as-soft-as-foam","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=23257","title":{"rendered":"Grandma Slavka&#8217;s supreme mekitsi &#8211; they don&#8217;t absorb a gram of fat, and they are as soft as foam!"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Grandma Slavka&#8217;s mekitsi recipe sounds absolutely divine! Mekitsi (or mekitze) are a beloved Balkan fried dough, and it&#8217;s wonderful to have a recipe that keeps them light and non-greasy. Here&#8217;s a possible recipe based on the description, combining traditional techniques with insights into achieving that perfect texture:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Grandma Slavka&#8217;s Supreme Mekitsi (Non-Greasy &amp; Foamy Soft)<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500g (about 4 cups) all-purpose flour (or strong bread flour)<\/li>\n\n\n\n<li>300ml (1 1\/4 cups) warm milk (or water)<\/li>\n\n\n\n<li>7g (1 packet or 2 1\/4 teaspoons) dry active yeast<\/li>\n\n\n\n<li>1 teaspoon sugar<\/li>\n\n\n\n<li>1 teaspoon salt<\/li>\n\n\n\n<li>1 tablespoon yogurt (for extra softness)<\/li>\n\n\n\n<li>1 tablespoon vegetable oil (for the dough)<\/li>\n\n\n\n<li>Vegetable oil (for frying)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Activate the Yeast:<\/strong>\n<ul class=\"wp-block-list\">\n<li>In a large bowl, combine the warm milk (or water) with the sugar and yeast. Let it sit for 5-10 minutes until foamy.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Combine Ingredients:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Add the flour, salt, yogurt, and 1 tablespoon of vegetable oil to the yeast mixture.<\/li>\n\n\n\n<li>Mix until a soft dough forms.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Knead the Dough:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Turn the dough onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.<\/li>\n\n\n\n<li>Alternatively, use a stand mixer with a dough hook.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>First Rise:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Place the dough in a lightly oiled bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about<sup> 1<\/sup> 1-1.5 hours, or until doubled in size. \u00a0 <\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Shape the Mekitsi:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Once risen, gently punch down the dough and divide it into small balls (about the size of a golf ball).<\/li>\n\n\n\n<li>On a lightly floured surface, flatten each ball into a round or oval shape, about 1\/4 inch thick.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Fry the Mekitsi:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Heat a generous amount of vegetable oil in a deep frying pan or pot over medium heat. The oil should be hot but not smoking.<\/li>\n\n\n\n<li>Carefully place the mekitsi into the hot oil, a few at a time.<\/li>\n\n\n\n<li>Fry on each side until golden brown and puffed up.<\/li>\n\n\n\n<li>The key to minimal oil absorption is to maintain the correct oil temperature. If the oil is too cool, the mekitsi will absorb more oil.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Drain and Serve:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Remove the fried mekitsi with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.<\/li>\n\n\n\n<li>Serve warm, traditionally with powdered sugar, feta cheese, or yogurt.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Grandma Slavka&#8217;s Secrets (Possible):<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Yogurt:<\/strong> The addition of yogurt likely contributes to the exceptional softness.<\/li>\n\n\n\n<li><strong>Correct Oil Temperature:<\/strong> Maintaining the proper oil temperature during frying is crucial for preventing excessive oil absorption.<\/li>\n\n\n\n<li><strong>Soft Dough:<\/strong> A soft, well-kneaded dough results in a light and airy mekitsi.<\/li>\n\n\n\n<li><strong>Correct rising time:<\/strong> Letting the dough rise correctly is also important for the light texture.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Enjoy your Grandma Slavka&#8217;s supreme mekitsi!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grandma Slavka&#8217;s mekitsi recipe sounds absolutely divine! Mekitsi (or mekitze) are a beloved Balkan fried dough, and it&#8217;s wonderful to have a recipe that keeps them light and non-greasy. Here&#8217;s a possible recipe based on the description, combining traditional techniques with insights into achieving that perfect texture: Grandma Slavka&#8217;s Supreme Mekitsi (Non-Greasy &amp; Foamy Soft) [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":23258,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-23257","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-advices"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Grandma Slavka&#039;s supreme mekitsi - they don&#039;t absorb a gram of fat, and they are as soft as foam! - Light Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.light-recipes.top\/?p=23257\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grandma Slavka&#039;s supreme mekitsi - they don&#039;t absorb a gram of fat, and they are as soft as foam! - Light Recipes\" \/>\n<meta property=\"og:description\" content=\"Grandma Slavka&#8217;s mekitsi recipe sounds absolutely divine! Mekitsi (or mekitze) are a beloved Balkan fried dough, and it&#8217;s wonderful to have a recipe that keeps them light and non-greasy. 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