Mekike and Uštipci
These are traditional dishes made of kneaded dough that is deep fried, similar to Hungarian lángos and British Yorkshire pudding.
Making Uštipci and Mekike.
What are Mekike and Uštipci?
Two classic deep-fried doughs that are popular throughout the Balkans are mekike and uštipci. Mekike are round or oval pieces of dough that are deep-fried till the outside is crispy and golden brown and the inside is soft and fluffy. They are frequently served hot with a variety of savoury or sweet toppings, like cheese, sour cream, honey, jam, or jam. Uštipci, on the other hand, are tiny, bite-sized doughballs that resemble doughnut holes in shape. Moreover, they are deep-fried to a crisp exterior and a soft, pillowy interior. Often, they are offered as an appetiser or snack with a variety of dips and spreads.
Mekike and Uštipci's origins and history.
Mekike and uštipci are thought to have been a staple of Balkan cuisine for many years despite the fact that their exact origins are a bit obscure. Both meals resemble other fried dough delicacies from throughout the world, including British Yorkshire pudding and Hungarian lángos, which raises the possibility that they were influenced by other culinary traditions. Mekike and uštipci, however, are so embedded in Balkan culture that it is difficult to pinpoint their precise roots because they have become a part of the region's identity.
The word itself comes from the verb uštinuti, which can be translated as nip, tweak or pinch. In fact, the dough it is made of is very similar to bread dough, just a bit diluted. It is assumed that small pieces of this dough were nipped and fried in oil, hence the name.
Preparation of Mekike and Uštipci.
A straightforward dough is created by combining flour, yeast, salt, sugar, and water. This dough is then used to make both mekike and uštipci. The dough is then worked until it is elastic and smooth, and then it is allowed to rise for a while so that the yeast may do its job. The dough is cut into the required shapes once it has risen, then thinly rolled out and deep-fried in hot oil until crisp and golden.
The dough is then shaped as needed and deep-fried in hot oil until crisp and golden brown. Making sure the oil is the proper temperature and the dough is neither too thick nor thin is essential for producing the ideal mekike and uštipci. The dough will absorb too much oil and become sticky and heavy if the oil is not heated to the proper temperature. Mekike and uštipci will be heavy and dense if the dough is too thick, while they will be flat and tasteless if the dough is too thin.
There are numerous methods to serve the mekike and uštipci once they have been fried. Depending on the toppings used, mekike can be eaten as a sweet or salty dessert. Common savoury toppings include cheese, ham, and sour cream, while sweet toppings include honey, jam, and Nutella. Uštipci are frequently offered as an appetiser or snack and go well with a number of spreads and dips, including tarator, ajvar (a roasted red pepper spread), and kajmak (a cucumber and yoghurt dip).
Mekike and uštipci are not the healthiest dietary options, as is the case with any deep-fried dish. They contain a lot of calories and fat, and if consumed in excess, they may cause weight gain. Yet as with most things in life, moderation is vital, and taking pleasure in these classic treats as part of a healthy diet may be enjoyable.
Two of the most popular regional foods in the Balkans are mekike and utipci, and for good reason.
Its cultural significance, combined with their straightforward yet delicious flavours, have elevated them to beloved status in the region's culinary tradition. Mekike and utipci are definitely worth eating, whether you're a traveller looking to experience the local cuisine or just a culinary enthusiast looking to broaden your pallet. Thus, why not grab a few and enjoy the pure joy of these deep-fried treats?
Here’s how Tamara made Mekike for breakfast today:
180gr of yogurt
1 1/2 teaspoon baking powder
1 tsp salt
Mix the dry ingredients and in a separate bowl mix the wet ingredients. Combine everything together by adding flour gradually and make a nice soft dough. Use a rolling pin to stretch the dough on the working surface. The thickness of the dough should be about 1/2 centimeter. Cut the dough into little rectangles and make a hole in the middle. Heat the oil and fry each rectangular 1-2 minutes on each side. The oil shouldn't be too hot, but hot enough to fry them. This fried bread doesn't soak up the oil. But some people also put one shot of rakija in the dough to prevent the dough from soaking up the oil while frying them.
⬇️ Here is a video that you can watch to help you with the process ⬇️.
It is very easy to make and it takes only about 10-20 minutes. I tried many different recipes and this one is far the best. You can eat them with kajmak, cream cheese, jam, chocolate spread or anything you want even with cinnamon and sugar. They are tasty like homemade donuts. Bon appetit!