May 14, 2013
I love simple and effective recipes. What do I mean? I like when it’s easy to make, doesn’t contain too many ingredients, is delicious and looks good (my eyes like to eat as well). There is one additional element I use quite often while cooking - curiosity. I am curious about world. For the past 6 years I managed to visit many interesting and delicious places, usually Mr T. was somewhere around. There’s one thing you should know about him - he’s always hungry and I am not joking. The sentence “I could eat something” is our often companion. It is hard to believe that after 8 years of me watching him eat, he’s still slim and has no problems with fitting through the door.
I remember sitting in a small restaurant in Changdu few years ago. It was 6am, we were waiting for a bus to Litang. Mr T. ordered soup and chef asked if he’d like it not spicy. The answer was “I want it spicy”. The chef tried to explain that they eat very spicy in Changdu and it can be a bit too spicy for people who are not used to it. Mr T. did not give up. After 10 minutes he was eating his soup. His forehead was covered with sweat, eyes with tears, water was leaking from his nose, but I’ve never seen him that happy. What I’m trying to say? I share my life with someone who’s always looking for new flavors and is not afraid to experiment.
Yesterday we were sitting in our kitchen, drinking melissa tea (tough weekend) and talking about Serbia. From word to action, the next morning I made Mekice - fried dough for breakfast. It is very easy to make, that’s for sure, and looks great. It also has to be tasty as I made 12 and we ate all of them. I served it with roasted radish, that did not taste like a raw version at all. It was juicy and sweet. I definitely recommend it.
You will need for Mekice:
- 500 g flour, sifted
- 250 ml lukewarm water
- 20 g fresh yeast
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp oil for frying
Mix yeast, sugar and salt in water and leave it on side. It should start to bubble. Add it to the sifted flour, combine ingredients with a wooden spoon and start to knead with hand. If your dough is very sticky, add more flour, bit by bit. Place your dough in greased bowl, cover with towel and leave for about 1h or until it doubles in size. Then knead a bit more and divide in about 12 small rolls. Apparently you should leave it formed on edges of a bowl (like on picture) till your frying pan gets warm. I did it as I like to follow tradition. Place pieces of dough on a pan and fry until golden on both sides.
I served my Mekice with a roasted radish. I cut, placed in a baking dish, drizzled with oil, sprinkled with salt and pepper and baked in 200*C for about 20 minutes.
You can find more Serbian recipes on Palachinka blog.