Why it works: Flour and sunflower work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 803 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Mekitsas
Ingredients
Directions
Make the dough
Beat eggs, yoghurt, water, and yeast or baking soda diluted in cold water.
Prepare a soft dough and let stand for 1 hour.
Shape, fry and serve
Roll into a sheet and cut out circles with a teacup.
Fry in plenty of oil until a reddish hue is obtained.
Serve with icing sugar, jam or cheese.
Nutrition, whole recipe (rough)
Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Flour + sunflowertop 12% of all pairsSmell alikemoderateCooked together803 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Forms the gluten network that gives the fried dough its structure.
- Eggs
- Add structure and richness, binding the dough and helping it brown.
- Yoghurt
- Adds moisture and acidity, keeping the dough soft and tender.
- Yeast or baking soda
- Produces gas that lifts the dough so it puffs when fried.
- Sunflower oil
- Carries heat into the dough, cooking it and browning the surface.
The step that matters
Fry in plenty of oil until a reddish hue is obtained. Using enough oil keeps the heat steady and the pieces submerged, so they cook through and brown evenly. Oil that is too cool lets dough soak up grease, while oil that is too hot browns the outside before the inside sets.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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