We make these too here in South Africa 😁 they're yummy! Love them with peanut butter 😋

I have made this now twice.  It is absolutely delicious.  We dust a few with icing sugar, had it with soup and even covered it in chocolate sauce.  A favorite recipe, thank you for sharing it.

Let me know what's not clear, so I can try and explain it better 🙂

I'm so glad to hear that! Thank you for sharing ☺️☺️

Can you post the recipe here too?
https://gotvach.bg/

Pair it with your favourite spread for a delicious Sunday morning.

![mekitsa](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/z6fwd9b1fm1iabx4d4eb/1652073119.webp/w=700)
Photo: [@flouredfingers_](https://www.instagram.com/flouredfingers_/?hl=en)

### **Recipe for Mekitsa by Yuliya Mihaylova**

#### The mekitsa is part of a traditional Bulgarian breakfast, mostly prepared on Sunday mornings as breakfast. It’s a fried dough that’s enjoyed with your choice of toppings. It’s not very sweet, so it can be paired with vegan cheese, jam, hazelnut spread or simply with powdered sugar, as it is mostly commonly done. This recipe is from my mom and I’ve reworked it to make it vegan. 

#### **See also:** [Vegan banana oat pancakes with chia seed berry jam](https://www.abillion.com/articles/vegan-recipe-banana-oat-pancakes-with-chia-seed-berry-jam)
` `  
Difficulty: Easy` `
` `  
Prep time: 15 minutes` `
` `  
Cooking time: 10-15 minutes` `
` `  
Total time: about an hour, including proofing` `
` `  
` `  
**Ingredients**` `
` `  
500 ml of warm water` `
` `  
7 grams of dry yeast + 1 tsp of brown sugar` `
` `  
1 tbsp of brown sugar` `
` `  
1 tsp of salt` `
` `  
1 tbsp of vinegar` `
` `  
2-3 tbsp of vegan yogurt` `
` `  
3-4 tbsp of vegetable oil` `
` `  
800 grams of flour` `
` `  
Oil for frying
` `  
` `  
**Method**
#### Dissolve the yeast in the warm water (not hot or boiling!) with the teaspoon of sugar and let it sit for 5-10 minutes. 

#### Sift in the flour, put it in a big bowl and make a well in the center. 

#### Put the yeast mixture in the center, together with all the other ingredients and mix well, until everything is well incorporated. Cover the bowl and leave it at room temperature for 2 hours to rise. 

#### For best results, I would strongly recommend you make the dough the previous night, proof it for 1-2 hours in a warm place and then leave it in the fridge overnight. 

#### This way, it will have more time to proof resulting in a better flavour. What’s more, it’s ready in the morning and you just have to fry it.

#### Heat the oil in the pan (it should be enough to cover each mekitsa halfway) and in order to avoid sticking, oil your hands. 

#### Tear small balls from the dough and stretch it a bit, then put it in the pan. The vinegar in the dough is what would help the dough stretch without breaking easily. 
#### Fry for 2 minutes on each side or until it becomes golden. Repeat that until you run out of dough.
#### Bear in mind this recipe makes quite a lot of these, so make sure you have some company to share.
#### As written above, you can use any topping you like, or just eat them as they are.
#### Enjoy! 
` `  
` `  
` `  
[![Yuliya Mihaylova](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/tatu0xlhyeurxkwrie7x/1634869118.png/w=700)](https://www.flouredfingers.com/)


![mekitsa](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/z6fwd9b1fm1iabx4d4eb/1652073119.webp/w=700)
Photo: [@flouredfingers_](https://www.instagram.com/flouredfingers_/?hl=en)

### **Recipe for Mekitsa by Yuliya Mihaylova**

#### The mekitsa is part of a traditional Bulgarian breakfast, mostly prepared on Sunday mornings as breakfast. It’s a fried dough that’s enjoyed with your choice of toppings. It’s not very sweet, so it can be paired with vegan cheese, jam, hazelnut spread or simply with powdered sugar, as it is mostly commonly done. This recipe is from my mom and I’ve reworked it to make it vegan. 

#### **See also:** [Vegan banana oat pancakes with chia seed berry jam](https://www.abillion.com/articles/vegan-recipe-banana-oat-pancakes-with-chia-seed-berry-jam)
` `  
Difficulty: Easy` `
` `  
Prep time: 15 minutes` `
` `  
Cooking time: 10-15 minutes` `
` `  
Total time: about an hour, including proofing` `
` `  
` `  
**Ingredients**` `
` `  
500 ml of warm water` `
` `  
7 grams of dry yeast + 1 tsp of brown sugar` `
` `  
1 tbsp of brown sugar` `
` `  
1 tsp of salt` `
` `  
1 tbsp of vinegar` `
` `  
2-3 tbsp of vegan yogurt` `
` `  
3-4 tbsp of vegetable oil` `
` `  
800 grams of flour` `
` `  
Oil for frying
` `  
` `  
**Method**
#### Dissolve the yeast in the warm water (not hot or boiling!) with the teaspoon of sugar and let it sit for 5-10 minutes. 

#### Sift in the flour, put it in a big bowl and make a well in the center. 

#### Put the yeast mixture in the center, together with all the other ingredients and mix well, until everything is well incorporated. Cover the bowl and leave it at room temperature for 2 hours to rise. 

#### For best results, I would strongly recommend you make the dough the previous night, proof it for 1-2 hours in a warm place and then leave it in the fridge overnight. 

#### This way, it will have more time to proof resulting in a better flavour. What’s more, it’s ready in the morning and you just have to fry it.

#### Heat the oil in the pan (it should be enough to cover each mekitsa halfway) and in order to avoid sticking, oil your hands. 

#### Tear small balls from the dough and stretch it a bit, then put it in the pan. The vinegar in the dough is what would help the dough stretch without breaking easily. 
#### Fry for 2 minutes on each side or until it becomes golden. Repeat that until you run out of dough.
#### Bear in mind this recipe makes quite a lot of these, so make sure you have some company to share.
#### As written above, you can use any topping you like, or just eat them as they are.
#### Enjoy! 
` `  
` `  
` `  
[![Yuliya Mihaylova](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/tatu0xlhyeurxkwrie7x/1634869118.png/w=700)](https://www.flouredfingers.com/)


Try these vegan mekitsa, a traditional Bulgarian breakfast staple

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Hi! You said "cut into strips" which direction would that be? Considering you cut the puff pastry lengthwise - in half, would you then cut the strip in the other direction? Or the same lengthwise?

Hey! Yes. If you go to my website (www.flouredfingers.com) and find the same recipe, you can see a picture of exactly how I cut them 👌

These take just 30 minutes to make from start to end.

![puff pastry twists](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/fvdf6cmdptb9fo2ljype/1644819235.jpg/w=700)
Photo: [@flouredfingers_](https://www.instagram.com/flouredfingers_/?hl=en)

#### **Recipe for vegan twists with pesto cream cheese by Yuliya Mihaylova**

#### Ready-made puff pastry sheets are a lifesaver when you have guests over. They’re tasty, straightforward to work with and can pretty much be used for any application. We’ve had recipes where it’s the centrepiece as in the [meatless wellington](https://www.abillion.com/articles/vegan-wellington-recipe-bread-street-kitchen), and also as a dessert in the [cannoli](https://www.abillion.com/articles/chocoholic-cannoli).

#### But the fastest dish you can create with these sheets is as an appetiser. Here’s a puff pastry twist recipe lathered with a pesto [cream cheese dip](https://www.abillion.com/articles/vegan-cream-cheese-dip-recipe). It’s fast and easy to create so you can start 30 minutes before your guests arrive and pull it out of the oven as they start streaming through your front door.

#### **See also:** [Easy recipe for muhammara, a roasted red pepper dip](https://www.abillion.com/articles/easy-recipe-muhammara-roasted-red-pepper-dip)
` `  
Difficulty: Easy` `  
Prep time: 15 minutes` `  
Baking time: 15 minutes` `  
Total time: 30 minutes` `  
` `  
**Ingredients**` `  
1 sheet of vegan puff pastry` `  
1 serving [vegan cream cheese](https://www.abillion.com/articles/vegan-cream-cheese-dip-recipe)` `  
2 tbsp vegan basil pesto` `  
Optional: Sriracha hot sauce` `  
` `  
**Sauce (optional)**` `  
5 tbsp vegan yoghurt` `  
5 tbsp vegan mayonnaise` `  
1 clove garlic` `  
salt and pepper to taste` `  
  
` `  
` `  
**Method**` `  
` `  
Prepare the cashews. Either soak it overnight or if this is a last minute preparation, boil it until it’s soft.` `  
` `  
Start by prepping the vegan cream cheese. You can use a store bought version to speed this up even more, but I recommend you try my [homemade cashew-based version](https://www.abillion.com/articles/vegan-cream-cheese-dip-recipe).` `  
` `  
To the already made cream cheese, add the basil pesto and stir well.` `  
` `  
Unroll the puff pastry and spread the cream cheese mix all over it. If you like spicy, you can add a bit of Sriracha as well.` `  
` `  
Cut the pastry in half lengthwise and then cut into strips.` `  
` `  
Line a big sheet pan with baking paper and preheat your oven at 170° C.` `  
` `  
Take each strip at both ends and twist them on opposite sides, so you end up with the desired shape.` `  
` `  
Repeat for all the remaining strips and put them on the baking paper, leaving some space between them, as they puff up when they bake.` `  
` `  
Bake at the middle rack of your oven for 15-20 minutes, or until they become slightly golden on top.` `  
` `  
If you wish, you can make a sauce for them. I mix vegan mayonnaise and yoghurt in an equal ratio then season with one clove of minced garlic. Add salt and pepper to taste. 
 
` `  
` `  
` `  
[![Yuliya Mihaylova](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/tatu0xlhyeurxkwrie7x/1634869118.png/w=700)](https://www.flouredfingers.com/)




Recipe for vegan puff pastry twists with pesto cream cheese

It might seem like a lot of effort but every minute is well worth it.

![vegan gyros](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ylyki646zx21gp9rf4v9/1645606700.jpg/w=700)
Photo: [@flouredfingers_](https://www.instagram.com/flouredfingers_/?hl=en)

#### **Vegan Gyros with jackfruit by Yuliya Mihaylova**

#### Gyros might seem like a lot of work to prepare, but in reality, they require just three main components: the “meaty” element, the fries, and the sauce. Use some baking paper to wrap them up and you will have the perfect picnic food.

#### For this recipe, I’ve replaced meat with jackfruit, which is often used in vegan cooking as a meat replacement thanks to its texture. With the right seasoning, it can resemble pork, chicken or pulled beef. You can find it in a tin can with brine, cut into big chunks. It does need to be well-drained before you can use it. Here are all the steps.

#### **See also:** [3-Ingredient Sriracha Baked Tofu Fries Recipe](https://www.abillion.com/articles/sriracha-baked-tofu-fries-recipe)
` `  
Difficulty: Medium` `  
Prep time: 20 minutes` `  
Baking time: 30 minutes` `  
Total time: 50-60 minutes` `  
` `  
**Ingredients**` `  
For 10 small gyros (or 6 with bigger flatbread) ` `  
10 gyros flatbreads` `  
` `  
**For the potatoes:**` `  
8 to 10 medium sized potatoes` `  
3 tbsp olive or sunflower oil` `  
2 tbsp cornstarch` `  
1/2 tsp himalayan salt` `  
1/2 tsp ground black pepper` `  
1/2 tsp smoked paprika` `  
` `  
**For the jackfruit filling:**` `  
300 to 400 grams of jackfruit from a can` `  
3 bell peppers (preferably one red, green and yellow)` `  
2 heads of yellow onion` `  
3 cloves of garlic` `  
1 tbsp dried basil` `  
1 tbsp dried oregano` `  
1/2 tsp ground black pepper` `  
1/2 tsp smoked paprika` `  
1/2 tsp himalayan salt` `  
` `  
**For the tzatziki sauce (tzatziki):**` `  
1 cucumber` `  
6-7 tbsp soy or coconut yoghurt` `  
2 tbsp vegan mayo` `  
1 clove of garlic` `  
1/2 tsp fresh or dried dill` `  
salt and pepper to taste` `  
` `  
Optional: Chop up some spring onion as garnish for freshness. 
`  
  
` `  
` `  
**Method**` `  
` `  
**For the fries**` `  
` `  
First, prepare the fries. We will be using the oven instead of a deep fryer.` `  
` `  
Peel and cut your potatoes into thin slices, then wash them well with cold water. Dry them as much as possible with a clean kitchen towel – when they are wet, they will be softer, not crispy and the oil and seasoning will not stick well to them.` `  
` `  
Coat all the fries with the oil then add the starch and all the seasoning.` `  
` `  
Put the fries on the big baking sheet from your oven and make sure you put a baking paper or a silicone mat underneath.` `  
` `  
Spread them evenly in one layer in the pan. Bake in a preheated oven for about 30-35 minutes (the last 10 minutes, turn on your oven fan - that will make them slightly crispy).` `  
` `  
While your potatoes are baking, prepare the rest of your jackfruit filling.` `  
` `  
**For the jackfruit filling**` `  
` `  
Cut the onions and the bell peppers in thick slices and mince three big cloves of garlic. Set them aside.` `  
` `  
Next, prepare the jackfruit. Drain the jackfruit from the brine then transfer the pieces in a cheese cloth to squeeze as much of the water out of it. If you don’t have a cheesecloth, try a clean kitchen towel or just use your hands.` `  
` `  
After all of the water is removed, pull it apart into small pieces with your hands and set it aside.` `  
` `  
In a deep, heated pan pour your oil (2-3 tbsp). Allow it to heat up, then add the minced garlic and give it just about a minute to cook.` `  
` `   
Add the well drained jackfruit to the pan, add a bit of salt and pepper and cook for 3-4 minutes. If it looks too dry, you can add an additional tbsp of oil.` `   
` `  
Add in the onions and all of the cut bell peppers to the pan, together with all seasonings.` `  
` `  
Stir occasionally and let them cook for about five minutes. Do not overcook the veggies - they need to stay slightly crispy and have a bite. If they are cooked for too long, they get mushy and not so pleasant in the end result. Give the mix a taste and adjust the seasoning, if needed.` `  
` `  
Once cooked, set it aside and we’ll prepare the sauce.` `  
` `  
**For the tzatziki sauce** ` `  
` `  
Grate your cucumber or cut it into small pieces. ` `  
` `  
In a small bowl, mix your soy yogurt and the mayonnaise, the minced garlic, salt, pepper and dill and mix well.` `  
` `  
**Assembly**` `  
` `  
Heat up your bread according to the package instructions.` `  
` `  
Spread one side of the bread with tzatziki, add some of the jackfruit and veggie mix. Layer on some crispy potatoes and top it off with a bit more tzatziki. If you wish, you can garnish with a bit of cut spring onion.` `  
` `  
Fold the sides of the gyros inward and wrap it up with some baking paper.` `  
` `  
Yes, it takes a bit of time and effort to make these, but I guarantee you that every minute spent in making this is well worth it.
 
` `  
` `  
` `  
[![Yuliya Mihaylova](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/tatu0xlhyeurxkwrie7x/1634869118.png/w=700)](https://www.flouredfingers.com/)



This vegan gyros recipe is perfect for picnics

Hope you make them and share your results with us ☺️

Yuliya – i’m so glad this recipe was featured in an email. I saw it on my abillion feed, and then couldn’t find it again. But now I have it — yay!
One question: how much do you think I should use of cooked quinoa? We don’t really use grams. And I certainly don’t mind having extra quinoa. So your recommendation on approximate cups would be great, if you could advise me. Many thanks! ~ Mary (aka malarky)

Hey Mary, thank you for the kind words! Unfortunately, I'm terrible with cups 😁 I just checked online and 150grams of uncooked quinoa equals about 3/4 US cup, or 0.5 cup + 6 tbsp.. I hope this helps you! I always use Google for such conversions between grams and cups. Hope you make them and share your thoughts 🤗

Welcome to the vegan family Yuliya😁. Thank you. Looks delicious!  I’ve saved this to try once I buy more quinoa. 💃🏻🌻

I love this recipe . I am going to try and give you input soon . Keep it up 👍 we love new ways and simple to make recipes . All things are handy in home as I love cooking .

There’s more to quinoa than meets the eye.

![pancakes](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/juc3qzj99ldlatxynjqz/1653981074.webp/w=700)
Photo: [Yuliya Mihaylova](https://www.instagram.com/flouredfingers_/?hl=en)

#### **Recipe for quinoa patties by Yuliya Mihaylova**

#### These days, quinoa is a pantry staple. While the most common way to eat it is as a nutritious carb source, it’s far more versatile than most think. Case in point, these crispy quinoa patties. 

#### Instead of simply cooking your quinoa and mixing it into your usual salad bowl, turning it into round patties is a nice way to add texture and colour to your meal. It’s usually made with eggs as the binding agent but in its place, I’m using my favorite alternative – a mix of ground flax seeds and water which gels up and behaves very much like eggs.

#### Have this as an addition to your salad or as an appetizer. I’ve included the recipe for a dipping sauce below that will take your patties to the next level.

#### **See also:** [Healthy Vegan Burger Patties](https://www.abillion.com/articles/healthy-vegan-burger-patties)
` `  
Difficulty: Easy` `  
Prep time: 15 minutes` `  
Cook time: 30 minutes` `  
Total time: 45 minutes` `  
` `  
**Ingredients**` `  
` `   
**For the patties:**` `  
` `   
150 grams quinoa` `  
` `   
450 ml water (to cook the quinoa)` `  
` `   
1 small zucchini` `  
` `   
1 medium carrot` `  
` `   
1 head of sweet onion` `  
` `   
1 medium green bell pepper` `  
` `   
2 tbsp of ground flax seeds + 6 tbsp of water` `  
` `   
100 grams of fine bread crumbs` `  
` `   
Seasoning: 1/2 tsp each of - salt, ground pepper, smoked paprika, chilli flakes + pinch of turmeric powder` `  
` `  
` `  
**For the sauce:**` `  
` `  
6 tbsp of vegan mayo ` `  
` `  
6 tbsp of vegan yogurt` `  
` `  
2 cloves of garlic` `  
` `  
3 drops of Sriracha (or other hot sauce)` `  
` `  
salt and pepper to taste
` `  
` `  
` `  
**Method**` `  
` `  
**For the patties:**` `  
` `  
In a small bowl, mix the ground flax seeds and the water and set aside. The mixture will thicken and gel up, acting as an egg in the recipe to bind all other ingredients.` `  
` `  
Measure the quinoa and wash it well, before you put it in a deep pan. Add the water and put it on the stove on medium heat. ` `  
` `  
You can stir occasionally, but if it is not on high heat, it should not stick to the bottom. Turn it off when all the water has been absorbed and leave it aside to cool down.` `  
` `  
While you wait for the quinoa to cool down, prep your veggies. Shred the carrot on the thinnest setting on your hand shredder and do the same on the medium setting with the zucchini. Chop the onion into very small cubes, I did the same with the pepper, as I love seeing something green in the patty.` `  
` `  
Take a big bowl, put in all your cut veggies, the cooled quinoa and give them a mix. After this, add the already thickened flax seeds mixture to the bowl and mix through. ` `  
` `  
Finally, add all your seasonings and the fine bread crumbs and mix, until they are all evenly distributed.` `  
` `  
I used an ice cream scoop to make evenly sized patties, but feel free to use your hands.
Heat your grill pan on high and put a little olive oil to prevent it from sticking.` `  
` `  
Put your pre-shaped patties, wait for at least 5-6 minutes, then flip them gently. Cook them, until they are golden brown and crispy on both sides.
` `  
` `  
**For the sauce:** ` `  
` `  
This is a basic garlic sauce and it could not be simpler. ` `  
` `  
Just mix equal quantities of plain vegan yogurt and vegan mayo and mix until homogeneous.` `  
` `   
Mash the garlic, add it to the sauce, together with some hot sauce (preferably Sriracha), salt and pepper to taste and this is it!
` ` 
` `  
` `  
[![Yuliya Mihaylova](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/tatu0xlhyeurxkwrie7x/1634869118.png/w=700)](https://www.flouredfingers.com/)


Try these vegan mekitsa, a traditional Bulgarian breakfast staple

Recipe for Mekitsa by Yuliya Mihaylova

See also: Vegan banana oat pancakes with chia seed berry jam

Dissolve the yeast in the warm water (not hot or boiling!) with the teaspoon of sugar and let it sit for 5-10 minutes.

Sift in the flour, put it in a big bowl and make a well in the center.

Put the yeast mixture in the center, together with all the other ingredients and mix well, until everything is well incorporated. Cover the bowl and leave it at room temperature for 2 hours to rise.

For best results, I would strongly recommend you make the dough the previous night, proof it for 1-2 hours in a warm place and then leave it in the fridge overnight.

This way, it will have more time to proof resulting in a better flavour. What’s more, it’s ready in the morning and you just have to fry it.

Heat the oil in the pan (it should be enough to cover each mekitsa halfway) and in order to avoid sticking, oil your hands.

Tear small balls from the dough and stretch it a bit, then put it in the pan. The vinegar in the dough is what would help the dough stretch without breaking easily.

Fry for 2 minutes on each side or until it becomes golden. Repeat that until you run out of dough.

Bear in mind this recipe makes quite a lot of these, so make sure you have some company to share.

As written above, you can use any topping you like, or just eat them as they are.

Enjoy!

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