Fluffy mekitsi Annie

Submitted by enr on 20 Feb 2012
200 g yogurt
flour until a soft dough - about 750-800 g
1/3 cube of yeast (14 g)
1 pinch salt
1 tbsp sugar
1 tsp baking soda
250 ml warm water
sunflower oil or lard for frying
Fluffy mekitsi Annie
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In a large bowl put 6-7 tbsp sifted flour, salt and pre-dissolved in warm water, yeast and sugar. Mix until a homogenous mixture. Bowl tightly covered with transparent foil, or failing that happens with a plastic bag, and let it rise for about 40 minutes then add the yogurt, in which we put baking soda, stirring. Flour on stage the bowl, constantly stirring until a thick and very sticky dough, then poured on floured board and knead until a very soft dough. Put it in an envelope with a little sunflower oil and then into the refrigerator for 7-8 hours. So the mekitsi will become very soft and fluffy and puffy. Tear balls with wet hands stretched and fry in plenty-hot sunflower oil, then put on paper to absorb excess fat. Of that amount, leaving about 20-21 Garnish optional.
2 users
20 Feb 2012


Yeast is yeast and yeast is something completely different. In this recipe is called yeast ferment.

I apologize for the inaccurate explanation at the beginning is corrected! I hope you truly love the cakes at home the whole family loves them, but truly it is very important to get involved 7-8 hours before frying to achieve the desired softness and fluffiness of mekichkite!

made them and are a great snack for families sign wonderful, very soft with a crispy crust

Many delicious cakes! Not holding the dough in the refrigerator and waited for it to rise and parzhih. Only increased the salt half a teaspoon, next time will be the one. I think a pinch of salt, the amount of flour is less. Many successful recipe.