Name: Mekike
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 10 mekike; 5 servings of 2
Cuisine: Serbian cuisine
Ingredients: 500 g plain wheat flour; 7 g instant dry yeast; 10 g granulated sugar; 8 g fine salt; 300 ml lukewarm water; 20 g sunflower oil — for the dough; 800 g sunflower oil — for deep-frying

Yield 10 mekike; 5 servings of 2

Preparation time 20 minutes

Cooking time 20 minutes

Passive time 55 minutes

Ingredients ↓

Overview

Mekike — Yeast-Raised Serbian-Style Fried Dough

Mekike are pieces of yeast-raised fried dough with a thin golden crust and a soft, open middle. They are familiar across Serbia and the wider Balkans, where the same basic idea appears in many household forms: some pieces are neatly cut, others are hand-stretched, and the dough may be lean or lightly enriched. The preparation here keeps the formula deliberately simple—wheat flour, yeast, water, salt, a little sugar and sunflower oil—so the character comes from fermentation and frying rather than from a rich dough.

The texture depends on developing enough gluten to hold fermentation gases without making the dough stiff. A soft, slightly tacky dough expands more freely than a dry one, while a moderate knead gives it the strength to be rolled and handled. The first rise supplies most of the aeration. A short rest after cutting then relaxes the dough again, so the pieces can swell quickly when they meet the hot oil instead of tightening into dense slabs.

Frying temperature is the decisive control. At about 177 °C, the exterior sets and browns while the centre has time to cook through. Oil that is much cooler can soak into the dough before a crust forms; oil that is much hotter darkens the surface before the interior is ready. Because each new batch cools the pan, the temperature needs to recover between loads rather than being forced with maximum heat.

Mekike are unusually flexible at the table because the dough itself is neutral. In Serbia they may accompany yogurt, white cheese or kajmak, but they also work with jam, honey or another sweet spread. Those accompaniments are best treated as serving choices rather than folded into the base dough, which keeps the fried pieces light and lets one batch move comfortably between savoury and sweet use.

Freshly fried mekike are at their best while the crust still has a delicate crispness and the interior is warm and springy. They can be held briefly, but steam softens the surface as they sit. Draining on a rack or absorbent paper without stacking them too deeply preserves the contrast better than sealing them in a container while hot.

Practical

Keep the dough softKeep the dough soft rather than correcting every trace of tackiness with extra flour.
Control the oilHold the frying oil close to 177 °C and allow it to recover between batches.
Leave room in the panDo not crowd the pan; the pieces need room to expand and turn.

Ingredients

Dough

500 g plain wheat flour
7 g instant dry yeast
10 g granulated sugar
8 g fine salt
300 ml lukewarm water
20 g sunflower oil — for the dough

Frying

800 g sunflower oil — for deep-frying

Directions

Dough fermentation

Mix the doughCombine the flour, yeast, sugar and salt in a large bowl. Add the 300 ml lukewarm water and 20 g sunflower oil, then mix and knead for about 10 minutes. Stop when no dry flour remains and the dough is soft, smooth enough to stretch and still slightly tacky; do not keep adding flour simply to make it dry.
Let it riseCover the bowl and leave the dough for 45 minutes, until visibly airy and roughly doubled. The surface should look relaxed and inflated rather than tight.

Shaping and frying

Roll and cutTurn the dough onto a lightly floured surface and roll it to about 1 cm thick. Cut 10 broad pieces with a knife, using clean cuts rather than pressing the edges flat. Allow about 10 minutes for this shaping work.
Rest the piecesTransfer the pieces to a lightly floured tray and leave them for 10 minutes. They should relax and become slightly puffy before frying.
Fry in controlled batchesHeat the 800 g sunflower oil in a heavy deep saucepan to 177 °C; the pan should never be more than half full of oil. Lower a few pieces away from the body and fry in batches for about 20 minutes total, turning as needed, until both sides are evenly golden and the centres are light and fully cooked. Let the oil return to 177 °C between batches, then drain the mekike on a rack or absorbent paper without stacking them deeply.

Practical

Serving

Serve the mekike warm after excess oil has drained. Savoury accompaniments such as yogurt, white cheese or kajmak suit the neutral dough; jam, honey or another sweet spread can be offered separately. Keep toppings off the fried dough until serving so the surface does not soften prematurely.

Make ahead

The dough can complete its first rise, then be gently deflated, covered and refrigerated for several hours. Bring it back to a cool room temperature before rolling so it is pliable rather than cold and tight. Shape and fry close to serving.

Storage and reheating

For the strongest texture, eat the mekike on the day they are fried. Cooled pieces can stand covered at room temperature for up to 1 day or be refrigerated for up to 3 days. Rewarm in a 180 °C oven until hot and dry on the surface rather than steaming them under a cover.

Substitution

Replacing part of the water with milk creates a softer, richer crumb and faster browning, but it changes the lean base formula. Keep the water-based dough when the goal is the cleanest contrast between the crisp surface and airy centre.

Nutrition

Serving size2 mekike
Calories550 kcal
Carbohydrates78 g
Protein10 g
Fat21 g
Fibre3 g
Sodium630 mg

These figures are approximate; ingredient brands, exact portioning and, for fried dough, retained oil can change the final values.

Allergens and food safety

Wheat/gluten. Cross-contact is possible if the frying oil has previously been used for allergen-containing foods. Deep hot oil can cause severe burns; use a deep, stable pan, keep water away from the oil and lower dough away from the body. Do not leave heating frying oil unattended.

FAQ

Why are mekike greasy?

The most common cause is oil below the target temperature. Bring the oil back to 177 °C before each batch and avoid crowding the pan, which can pull the temperature down sharply.

Result: Golden, lightly crisp mekike with a soft, airy centre and a neutral dough suited to either savoury or sweet serving.

Key: Keep the dough soft and the frying oil close to 177 °C; fermentation supplies the lift, while steady heat keeps the centre cooked without excessive oil absorption.