Bulgarian MakitziPrep: 20 min Cook: 5 min Servings: 8by Casey AngelovaNo recipes>
The makitzi that my mother-in-law makes are from her hometown of Berkovitza. She describes the recipe as very basic, so you can add any filler to the dough. The recipe is very rough as she doesn't really measure anything exactly, so I will use my description and her recipe to make this as clear as possible.
- 800g (2lb) Flour
- 250g (1 cup) Plain Yogurt
- 1 tsp Salt
- 1 tsp Baking Soda
- Fillers: Feta Cheese, Jam, Chocolate, Nutella etc...
- Sift the flour into a large bowl or dish. Put yogurt to a cup, add baking soda and stir to combine.
- Add yogurt mixture into the flour.
- Stir till it starts coming together in a chunky mass. Don't worry, not all of the flour will incorporate into chunks.
- Remove only the chunky bits of dough, leaving the rest of the flour in the bowl. Start to form it into a kneadable mass. Sift the remaining flour and remove any chunky bits to add to the dough ball. Use the remaining flour to work into the dough if it gets too sticky or for the surface.
- Knead the dough into a smooth and elastic ball.
- Begin to roll the dough till you have a uniform 1/4" - 1/2" (.5cm) thickness.
- Cut the dough into circles.
- Today, she used my cookie cutter and got 46 makitzi, but she usually uses the rim of a coffee mug and gets 30-35.
- Continue rolling out and use all of the dough.
- Fill with you favorite fillers, she used feta cheese (ÑÐ¸ÑÐµÐ½Ðµ) and quince jam (Ð´ÑÐ»Ð¸).
- Fold the circles in half and press the edges together to make a half moon.
- Fry in a pan with sunflower oil or any oil of your choosing till they are golden brown.
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