Traditional mekitsa with active sourdough and slow fermentation

Sourdough mekitsa is a classic that requires patience, but the result is incomparable – a richer taste, characteristic elasticity, and easier digestion. The use of EkoSem white wheat flour, milled on a stone mill, ensures that the dough will retain its strength and flavor during the long fermentation in the refrigerator.

Required products:

• 300 grams of EkoSem white wheat flour

• 100 grams of firm sourdough starter

• 200 grams of warm water

• 1/2 teaspoon of salt

• Lard or duck fat for frying (for the most authentic taste)

Method of preparation:

1. Kneading: Put the flour in a deep bowl, add the water and sourdough starter. Knead a soft dough and let it rest.

2. Periodic kneading:

   • After 30 minutes, knead the dough for the first time.

   • After another 30 minutes, knead again, this time adding the salt.

   • After the third 30 minutes, perform the last kneading.

3. Cold fermentation: Place the dough in a bowl, cover it with cling film, and refrigerate for 12 hours. Slow fermentation develops the flavor and improves the texture of the mekitsa. The dough is ready when it springs back to its original position when gently pressed with a finger.

4. Shaping: Heat the fat (lard) in a deep saucepan. Tear off small pieces of the chilled dough and gently stretch them with your fingers until a thin mekitsa is formed.

5. Frying: Fry for about a minute on each side until golden brown.

6. Draining: Remove the finished mekitsa onto kitchen paper to drain excess fat.

Enjoy your meal!