Peksimeti (Sour Dough Fingers) is a traditional Serbian recipe for a classic snack of yoghurt-flavoured yeasted flour dough that's cut into finger size and deep fried before serving. The full recipe is presented here and I hope you enjoy this classic Serbian version of: Sour Dough Fingers (Peksimeti).
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Ingredients:
1kg flour
500ml Greek-style yoghurt
2 eggs
2 tsp active, dried, yeast
500ml water
salt, to taste
oil for deep frying
Method:
Sift the salt and flour into a bowl then stir-in the yeast to combine before adding the eggs and Greek yoghurt. Stir to combine then slowly add the water, stirring all the while. You are aiming for a mixture that comes together as a solid mass, but which is still slightly tacky to the touch.
Dust your work surface or a chopping board with flour and turn the dough out onto this. Scatter flour evenly over the top of the dough then flatten and cut into finger-sized pieces. Dust these in flour and set aside.
Add oil to a depth of about 3cm in a wok (or use a deep fat fryer) and heat to 180°C (or until a piece of dough instantly sizzles and floats to the top when dropped in the oil). Add a few of the dough fingers and cook until golden brown, turning every now and then. Drain and serve immediately with cheese or a selection of dips.
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