• Recipe chosen for shelpek
  • Cooking method: frypan


  • Faithfulness to recipe: Yes
  • Met expectations? Yes. 
  • Would cook again? Possibly, however it was very similar to the bulgarian mekitsi.
  • The taste test rated on a score of 5: 3.5



The recipe uses “pialas” as a measurement. I’ve translated it to cups.

  • 4 cups of flour
  • 1.5 cups pialas of sour or unboiled milk (you can use kefir or buttermilk)
  • 2 tbs melted butter
  • 2tbs sourccream
  • 10g instant yeast
  • 125ml warm water
  • 1sp sugar
  • 2-3 cups of oil for frying (or more as needed for your pan/saucepan.


  1. Mix the yeast with the warm water.
  2. Add the sifted flour, sugar, sour cream, milk and butter.
  3. Knead the dough until it is elastic.
  4. Pick off small balls of dough (3-5cm) and flatten them in your palms. Set them aside ready for frying.
  5. Heat the oil in a saucepan and once ready for drying (test with a small piece of dough – the oil should bubble around it).
  6. Fry batches of the flattened dough in hot oil until they are a golden colour.
  7. Eat alone or with cream cheese or jam.

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