They are made with flour, eggs, yoghurt, a leavening agent, water, salt, and oil, and are traditionally served with jam or white cheese (sirene). Mekitsa is conventionally a breakfast dish and is inherently similar to Hungarian lángos.
After the dough rises, it is torn into small balls, spread into circles and fried in fat. In some recipes, yeast, bread soda, milk or yoghurt might be used.
Dough for plain mekitsi.
Dough for mekitsi filled with cheese.
A recipe from Silistra involves yoghurt and bread soda, one from a village near Stara Zagora uses yeast and yoghurt, and a recipe from Aytos suggests yeast and milk. It is recommended that the shaping of mekitsi before their frying be done with wet hands.
Mekitsi are fried.
When served, mekitsa is often powdered with sugar or garnished with jam or sirene (white cheese). Unlike Hungarian lángos, mekitsa is not served with mayonnaise or ketchup and is not so richly garnished.
Mekitsi ready to be served.
The name is derived from the Bulgarian root mek ("soft"), referring to the dish's texture. –itsa is a Slavic feminine suffix.
References:
Mekitsa. Wikipedia.
Find Bulgarian Food
Cuisine of Bulgaria - Wikibooks http://goo.gl/fLpne
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