Sta su mekike? (What are Balkan fried doughs?)

Mekike su mekano, prženo testo od brašna koje se u najosnovnijem obliku pravi od brašna, vode, soli i kvasca (ili praška za pecivo). Najčešće se prže u ulju dok ne postanu zlatne i vazdušaste. Spadaju u klasičnu domaću i uličnu hranu u mnogim balkanskim kuhinjama.

Odakle potiču mekike?

Mekike potiču iz šireg prostora Balkana i osmanske kulinarske tradicije. Slična pržena testa postoje i u Turskoj, Grčkoj i Bliskom istoku. Kod nas su se razvile kao jednostavna, brza i jeftina hrana koja se pravila u domaćinstvima, često za doručak ili užinu.

Vrste mekika

Postoji dosta varijacija, zavisno od testa i načina pripreme:

1. Klasične mekike sa kvascem (mekane i vazdušaste)
2. Brze mekike sa praškom za pecivo (bez čekanja da testo naraste)
3. Slatke mekike (posute šećerom ili medom, punjene džemom)
4. Slane mekike (sir, kajmak, šunka ili pršuta u testu ili kao dodatak)
5. Punjene mekike (sir, krompir, meso ili slatki filovi)
6. Jogurt mekike (mekše i laganije zbog fermentisanog mlečnog proizvoda)

Upotreba mekika:

• Doručak, uz jogurt ili kiselo mleko, sir, kajmak, kiselu pavlaku, krem sir, grcki jogurt, mladi sir, stari sir ili bilo koji beli sir
• Užina, slatka ili slana varijanta
• Brza ulična hrana
• Zamena za hleb u nekim obrocima
• Dezert kada se preliju medom,  cokoladom ili šećerom

Mekika (traditional Balkan fried dough) is a soft, fried flour dough that, in its most basic form, is made from flour, water, salt and yeast (or baking powder). Most often, they are fried in oil until they become golden and airy. They belong to the classic home and street food in many Balkan cuisines.

Where do Balkan fried doughs come from?

Mekike originates from the wider Balkans and the Ottoman culinary tradition. Similar fried doughs exist in Turkey, Greece and the Middle East. In Serbia, they developed as a simple, quick and cheap food that was made in households, often for breakfast or a snack.

Types of Balkan fried doughs 

There are many variations, depending on the dough and the method of preparation:

1. Classic Balkan fried doughs with yeast (soft and airy)
2. Quick Balkan fried doughs with baking powder (without waiting for the dough to rise)
3. Sweet Balkan fried doughs (sprinkled with sugar or honey, filled with jam)
4. Savoury Balkan fried doughs (cheese, cream, ham or prosciutto in dough or as an addition) 
5. Stuffed Balkan fried doughs (cheese, potatoes, meat or sweet fillings)
6. Soft Balkan fried doughs with yogurt/buttermilk (softer and lighter due to the fermented milk product)

Use of Balkan fried doughs:

• Breakfast, with yogurt - buttermilk or sour milk, kaymak, sour cream, cream cheese, Greek yogurt, queso fresco cheese, old white cheese full fat, any white cheese 
• Snack, sweet or savoury variant
• Fast street food
• Substitute for bread in some meals
• Dessert when topped with honey, chocolate or sugar