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In August 1908, a white mob attacked Springfield, Illinois’s Black community, destroying homes and businesses and lynching two Black men. National outrage over the violence helped spur the movement that created the NAACP the following year.
MORE →Reflects the personal views, recollections, and perspective of the author, Mike Davis.
This is a personal recollection on the Move fire on May 13, 1985
 A stack of mekitsi and jam | |
| Type | Flatbread |
|---|---|
| Course | Breakfast |
| Region or state | Bulgaria |
| Main ingredients | Yogurt, flour, eggs, leavening agent, water, salt, oil |
Mekitsa (Bulgarian: мекица, romanized: mekitsa, lit. 'softness'; plural mekitsi) is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried.[1][2] They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called mekike (sing. mekika), while in Macedonian mekica or pituljica, and in Bulgaria mekitsa. They are similar to Hungarian lángos.[3] Mekitsa is conventionally a breakfast dish.
After the dough rises, it is torn into small balls, spread into flat rounds and fried in oil. In some recipes, yeast, baking soda, milk or yogurt might be used. A recipe from Silistra involves yogurt and bread soda, one from a village near Stara Zagora uses yeast and yogurt, and a recipe from Aytos suggests yeast and milk. One of the oldest known recipes contains only yeast, flour, salt and sugar and it uses water as the sole wet ingredient. It is recommended that the shaping of mekitsi before their frying be done with wet or oiled hands, using most commonly vegetable oil.
When served, mekitsa is often powdered with icing sugar or garnished with jam, honey or sirene (white cheese). It can also be eaten with yogurt.[4]
In North Macedonia, people prepare the dish the week after a newborn is born to celebrate the birth. Traditionally, the event should be in the house where the baby will live, but nowadays this celebration mostly happens in restaurants.{{Citation needed}}
The dish is popular in the Bulgarian, Macedonian, and Serbian regions and is a common cultural dish. The name is derived from the Slavic root mek ("soft"), referring to the dish's texture. –itsa is a Slavic feminine suffix. It tastes like and also has the same ingredients as the naan flatbread of the Indian subcontinent but the only difference is that naan is baked in a traditional clay oven, called tandoor, unlike mekitsi.
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Source: Wikipedia. Article content is retrieved live through the MediaWiki API.
Mekitsa (Bulgarian: мекица, romanized: mekitsa, lit. 'softness'; plural mekitsi) is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called mekike (sing. mekika), while in Macedonian mekica or pituljica, and in Bulgaria mekitsa. They are similar to Hungarian lángos. Mekitsa is conventionally a breakfast dish. After the dough rises, it is torn into small balls, spread into flat rounds and fried in oil. In some recipes, yeast, baking soda, milk or yogurt might be used. A recipe from Silistra involves yogurt and bread soda, one from a village near Stara Zagora uses yeast and yogurt, and a recipe from Aytos suggests yeast and milk. One of the oldest known recipes contains only yeast, flour, salt and sugar and it uses water as the sole wet ingredient. It is recommended that the shaping of mekitsi before their frying be done with wet or oiled hands, using most commonly vegetable oil. When served, mekitsa is often powdered with icing sugar or garnished with jam, honey or sirene (white cheese). It can also be eaten with yogurt. In North Macedonia, people prepare the dish the week after a newborn is born to celebrate the birth. Traditionally, the event should be in the house where the baby will live, but nowadays this celebration mostly happens in restaurants.{{Citation needed}} The dish is popular in the Bulgarian, Macedonian, and Serbian regions and is a common cultural dish. The name is derived from the Slavic root mek ("soft"), referring to the dish's texture. –itsa is a Slavic feminine suffix. It tastes like and also has the same ingredients as the naan flatbread of the Indian subcontinent but the only difference is that naan is baked in a traditional clay oven, called tandoor, unlike mekitsi.
Pizza is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven. The term pizza was first recorded in AD 997, in a Latin manuscript from the southern Italian town of Gaeta, in Lazio, on the border with Campania. Raffaele Esposito is often credited with creating the modern version of pizza in Naples at the end of the 19th century. In 2009, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed (TSG) dish. In 2017, the art of making Neapolitan pizza was included on UNESCO's list of intangible cultural heritage. Pizza and its variants are among the most popular foods in the world. Pizza is sold at a variety of restaurants, including pizzerias, Mediterranean restaurants, via delivery, and as street food. In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. In casual settings, however, it is typically cut into slices to be eaten while held in the hand. Pizza is also sold in grocery stores in a variety of forms, including frozen or as kits for self-assembly. Store-bought pizzas are then cooked using a home oven. In 2017, the world pizza market was US$128 billion; in the US, it was $44 billion spread over 76,000 pizzerias. Overall, 13% of the US population aged two years and over consumed pizza on any given day.
A croissant (; French: [kʁwasɑ̃] ) is a Viennoiserie in a crescent shape made from a laminated yeast dough that sits between a bread and a puff pastry. It is buttery and flaky, inspired by the shape of the Austrian kipferl, but using the Viennoiserie yeast-leavened laminated dough. Croissants are named for their crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. The modern croissant was developed in the early 20th century, when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. The croissant bakery, notably the La Croissanterie chain, was a French response to American-style fast food, and as of 2008, 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough. Croissants are a common part of a continental breakfast in many European countries.
Beignet ( BEN-yay, also US: bayn-YAY, ben-YAY; French: [bɛɲɛ]; lit. 'bump') is a deep-fried pastry of French origin. It is commonly made from choux pastry, but can also be made using rice flour (rice beignets) or yeast-leavened batters. Beignets can be served in a variety of preparations, the most common being dusted with confectioner’s sugar. The pastry is popular in French, Hungarian, Italian, Cajun, and American cuisines.
Before the 1921 destruction of Tulsa’s Greenwood District, Black residents had created a remarkable center of business and community life. The district included stores, professional offices, entertainment venues and homes owned by Black citizens. Understanding Greenwood means learning what was built—not only what was burned.
MORE →Joe Louis.
