Mekitsi are made of kneaded dough that is deep fried in sunflower seed oil. Depending on the region in which they are made will determine if the recipe calls for a rising agent of yeast or baking soda. Also, because of the price difference, baking soda is preferred as well as that in Bulgaria yeast typically will come in a liquid or wet form and not dried in packets. So baking soda is just easier to store.

Although it is not certain since when yeast has entered the Bulgarian cuisine, some historical data shows this occurred around the 15th or 16th century. Traditionally, yeast was made by kneading flour and water together and leaving it for several days in an earthenware pot called a “gyuvetch”.

Mekitsi traditionally are a breakfast food which would be served with honey, jam or even feta cheese and are similar to Hungarian lángos or Indian flat bread. The name “mekitsi” is derived from the Bulgarian root “mek” or “soft”.


  • 3 cups all-purpose flour
  • 2 eggs
  • 1 cup yogurt
  • 1/2 cup water
  • 1 tsp baking soda
  • dash of salt
  • oil for frying


Pour flour in large mixing bowl and make a well in center. Add eggs to well and slightly beat together with baking soda and salt. Add yogurt and water and knead until mixture forms into a soft dough. Cover and let rise for 20-40 minutes. Tear off small portions of dough. Roll into balls about the size of a golf ball. Do so with oiled hands and flatten by pulling dough outwards while maintaining a circular shape such as you would a pizza or you could shape into a heart for special occasions. Deep fry until golden brown on each side. Serve hot.

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