The famous Pirot cuisine is rich in various specialties, among which is a dough-based one – mekika, which can be classified as both quick and healthy food.
There is no simpler recipe, no tastier and cheaper meal, as mekika can be described in the shortest possible way. And for the famous Pirot mekika – there is a queue, especially during fasting periods and holidays.
The people of Pirot adore them. Even neighbors from Bulgaria are in line for the Pirot specialty.
Although the ingredients are simple, making mekika requires a skilled craftsman. Craftsman Miroljub Madić explains:
-It needs to be kneaded, the dough needs to rise, the temperatures are important. Everything is natural, the dough only contains flour, yeast, salt, and water, there are no additives, no chemistry, no flavor enhancers, nothing.
Maja Madić adds:
-I’ll just say that we also make the largest ones, half a meter long.
Mekika is prepared and eaten in Pirot, but it is also a subject of research. A paper was recently published in the “Pirotski zbornik”.
Arsenije Todorović, a gastronomer, views mekika like this:
-As an effect, as a phenomenon that happens in Pirot, and not as something we are used to. Like a tasty adventure at a fair or on Saturdays. It already has the characteristics of artisanal production. So, Pirot can freely count on mekika as a suitable representative in the future, in terms of gastronomy.
Pirot is recognized on the gastronomic map of Serbia and the region for its cheese, pressed sausage, and lamb – these are consumed for lunch and dinner. For breakfast – mekika, or the famous Pirot mećik. The taste and smell haven’t changed for decades. And it smells of childhood.
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Source: RTS, Photo: Printscreen RTS