How to make
The dough for these street-style mekitsi is kneaded the evening before.
Pour the dry products into a large bowl, add the water and stir until a very thick mixture is obtained.
Use a large bowl because the soft dough will quadruple in volume.
Cover it with greased cling film and leave it in the refrigerator.
The finished dough is slimy, sticky and very lumpy.
With greased hands, shape the mekitsi as much as possible and fry them until they aquire a golden color in an oil bath.
Place your delicious street-style mekitsi onto kitchen paper, in order to absorb the excess fat.
Enjoy!
