Grandma Slavka’s supreme mekitsi – they don’t absorb a gram of fat, and they are as soft as foam!

Grandma Slavka’s mekitsi recipe sounds absolutely divine! Mekitsi (or mekitze) are a beloved Balkan fried dough, and it’s wonderful to have a recipe that keeps them light and non-greasy. Here’s a possible recipe based on the description, combining traditional techniques with insights into achieving that perfect texture:

Grandma Slavka’s Supreme Mekitsi (Non-Greasy & Foamy Soft)

Ingredients:

• 500g (about 4 cups) all-purpose flour (or strong bread flour)
• 300ml (1 1/4 cups) warm milk (or water)
• 7g (1 packet or 2 1/4 teaspoons) dry active yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon yogurt (for extra softness)
• 1 tablespoon vegetable oil (for the dough)
• Vegetable oil (for frying)

Instructions:

1. Activate the Yeast:
   • In a large bowl, combine the warm milk (or water) with the sugar and yeast. Let it sit for 5-10 minutes until foamy.
2. Combine Ingredients:
   • Add the flour, salt, yogurt, and 1 tablespoon of vegetable oil to the yeast mixture.
   • Mix until a soft dough forms.
3. Knead the Dough:
   • Turn the dough onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
   • Alternatively, use a stand mixer with a dough hook.
4. First Rise:
   • 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 ¹ 1-1.5 hours, or until doubled in size.  
5. Shape the Mekitsi:
   • Once risen, gently punch down the dough and divide it into small balls (about the size of a golf ball).
   • On a lightly floured surface, flatten each ball into a round or oval shape, about 1/4 inch thick.
6. Fry the Mekitsi:
   • 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.
   • Carefully place the mekitsi into the hot oil, a few at a time.
   • Fry on each side until golden brown and puffed up.
   • 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.
7. Drain and Serve:
   • Remove the fried mekitsi with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
   • Serve warm, traditionally with powdered sugar, feta cheese, or yogurt.

Grandma Slavka’s Secrets (Possible):

• Yogurt: The addition of yogurt likely contributes to the exceptional softness.
• Correct Oil Temperature: Maintaining the proper oil temperature during frying is crucial for preventing excessive oil absorption.
• Soft Dough: A soft, well-kneaded dough results in a light and airy mekitsi.
• Correct rising time: Letting the dough rise correctly is also important for the light texture.

Enjoy your Grandma Slavka’s supreme mekitsi!