Mecca.
Melaka, ingredients:
- 1/2 l of lukewarm water
- 700 g of soft flour
- 1/2 cube of yeast
- 1 teaspoon of sugar
- 5 tablespoons of oil for the dough
- 1,5 teaspoons of salt
- oil for frying (deep frying)
Mekike, preparation:
- Put yeast, lukewarm water, oil, and sugar in a pan.
- Mix a little by hand, add flour but not all, a little more than half of the total amount. Add salt only now, not directly to the yeast, because it will grow more slowly.
- Knead a smooth dough.
- Lightly flour your hands and the dough. Knead lightly and superficially, until a soft dough ball is formed. If it really sticks to your hands, add a little more flour and knead gently.
- Leave the dough to rise, let it stand for 15 minutes so that the dough rises a little.
- Flour the work surface well, lightly knead the risen dough with a little flour. Spread it out on the table, slightly shape the dough into a ball and roll it out with a rolling pin. Not too thin and do not press too hard with the rolling pin so that the holes in the dough do not stick together and air escapes. Cut the dough into soft balls of the desired size and shape and leave them for about 10 minutes. It will be easier to cut the dough if you occasionally sprinkle flour on the knife.
- Heat the oil, dip the tips of your fingers in the flour every time so that the soft ones do not stick to you. It is also important to take them very gently, without pressing because they will flatten and half the holes will disappear from them. Drop into the hot oil, top side down first. When well browned, turn to brown the other side.
- Remove to a kitchen towel to drain.
Nada Georgijev-Gačić
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