Mekichki ( fried dough, zepole)

 My family favorite breakfast and  snack . Very easy to make , just dough is good to be mixed the day or evening before frying, so it has enough time to raise. 

Same recipe, just with a bit more flour to make thicker dough, can be used for pizza crust and bread. 

As per some of my previous recipes- quantity can be adjusted according to your needs. 

Products needed :

About 2-3 lb white( unbleached) flour. I use either Heckers or King Arthur brands . Might not need the whole thing, but is good to have

2-3 cups of  water - room temperature ( use measuring that says “cups”)

1 tsp dry east ( I use “Bakers yeast” brand, gives me consistent results) 

1/2 tbsp sugar - I use brown packed sugar- it dissolves easier

1 tsp salt 

How it’s done:

In a big bowl, pour 2-3tbsp lukewarm water along with the yeast, sugar and 1 tbsp flour. Mix well, and leave to rise( get fluffy, can determine if it’s ready, when you push it with spatula, and it looks like a foam) .

When it fluffs, add the rest of the water ( room temperature) and mix, add flour 1 cup at the time and mix, this is so the dough doesn’t get too dense. Add the salt with the flour together. 

Everything I mix only with the spatula, until the flour absorbs all the liquid . The dough should be still soft and sticky, but it has to stay in shape at the end .

Cover with a lid and leave in a cold place overnight ( can use fridge). Have to get it in a warmer room about 2-3 hours at least before frying, for the dough to relax. 

Pull the dough on the edges and flop it 5-6 times, to shape a round ball. Do not press! Just stretch and flop. Then just leave it in room temperature . 

It is ready for frying when it expands about twice it’s volume, and has some bubbles on the surface. 

Pour cooking oil in a pan , filling it 1/3, and heat it.

Then pull with one hand some dough, and with the other hand snip the dough to make small ball. 

I make a few of those prior to frying onto an oiled surface( a flat wide plate will do), so the dough relaxes, and they are easier to stretch. Then one by one stretch them and place in the pan, make sure the oil is hot enough. 

Use a spoon to splash gently hot oil during the frying, this makes them extra fluffy. 

When you flip them, use both- spoon and fork

Dust them with powder sugar, or any other topping you like 

Enjoy!

Mish-mash

 One of my faves - easy, tasty light, summer ( or for that matter- all seasons) meals is this one.

You only need these products : 

Italian frying peppers 

Two Roma ( or plum) tomatoes 

Six eggs ( you can adjust all quantities as needed) 

1. Chop peppers in small slices

2. Place in a skillet with a splurge of cooking olive oil and salt to taste( about 1/2tsp) .  Stir-fry until edges brown 

3. Cube the tomatoes, and add to peppers 

4. Stir-fry the tomatoes together with the already browned peppers 

5. Break all eggs in a bowl , and add to the skillet 

And stir gently while breaking the yolks

Here you can add a bit more salt ( and /or black pepper)

And almost immediately turn off- if you’re cooking on a cast iron skillet. Overcooking the eggs will result in dry food ( eww) .

Finished product should look like this:

6. Serve with toasted bread and Bulgarian feta cheese( the sheep cheese is best!) 

Sorry about the dirty plate, this is actually a second round , ate the first one before I remembered to take a pic ☺️

Enjoy! 

Lentil soup ( vegan recipe)

 Cooking can be so much fun! 

Just chopping and mixing and add some more , makes the experience much more exciting! 

This one is actually a vegan recipe. In Bulgarian cuisine we have a lot of those and also a lot of meaty recipes. 

Today  I was in mood for lentil soup ( one of my favorites) , and probably such for many people that would try it.

Not a person of many words, here are the main ingredients list( organized by order of use) , followed by pics of the process. 

1. One  or two cups brown or black lentils , depends how you like it

2. Half head yellow onion- chopped

3. Two carrots - cubed

4. A few sticks of celery( the amount you decide) -chopped

5. Two plum tomatoes, or half can peeled tomatoes 

6. One head( the whole thing) garlic - peeled and cut in lines

7. Sweet paprika- one teaspoon 

8. Buckwheat flour -2 teaspoons, or two medium peeled and sliced potatoes ( for thickening the soup) 

9. Sea salt to taste, but normally I use about a tablespoon.

10. Savory - the secret ingredient 

Some of the products

Rinse lentils before adding to water

Chop the veggies 

Add them to the lentils along with the paprika and splurge some ( any amount between 1-2 tbsp and 1/2 cup) light olive oil in the mix 

Boil the veggies until done 

“Ninja” the tomatoes, and add them to the pot

Boil with them for a few mins ( 5-10)

Dilute the buckwheat flour in 1/2 cup water , and add.

If using potatoes, take them out of the pot and purée them , then return back. Then add the sliced garlic 

Finally, add the savory( or chubritza) and the salt , and turn off the fire.

Best served with a slice of toasted bread .

Enjoy!