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 II
Ingredients
Directions
Prepare the dough
Beat eggs and yoghurt together with the water and yeast or baking soda diluted in some cold water.
Prepare a soft dough and let stand for 1 hour.
Shape and fry
Roll the dough into a sheet and cut out circles with a teacup.
Fry in plenty of oil until a reddish hue is obtained.
Serve
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 structure that gives the dough its body and holds its shape when fried.
- Eggs
- Add structure and richness, helping the dough bind and fry to a golden colour.
- Yoghurt
- Adds moisture and mild acidity, keeping the dough soft and tender.
- Yeast or baking soda
- Produces gas that makes the dough rise and become light and airy.
- Sunflower oil
- Conducts heat during frying, browning the outside while the inside cooks through.
The step that matters
Fry in plenty of oil until a reddish hue is obtained. There must be enough oil to keep the temperature steady so the doughnuts cook through without absorbing excess grease. Frying too cool makes them greasy and heavy, while frying too hot browns the outside before the centre is cooked.
“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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