We often enjoy making simple things feel special. That’s exactly how our Mekica with Cheese Honey and Microgreens came to be. We wanted something warm and crisp, something that would carry a mix of flavors without feeling heavy. So we shaped soft dough into small disks and fried them until golden. Then we topped each piece with finely grated cheese and a drizzle of honey. At the very end, we added a fresh touch with microgreens. This combination came together so naturally that it instantly became one of our go-to creations.
Why Choose Mekica with Cheese Honey and Microgreens?
We choose this dish when we want something satisfying, but still light enough to enjoy at any time of day. The dough fries to a perfect texture—crispy on the outside, soft on the inside. The grated cheese melts just enough from the warmth of the mekica. The honey adds a sweet note that balances the saltiness. Then, the microgreens come in with their clean, slightly peppery flavor. We find this combination especially enjoyable because of the way each bite shifts in texture and taste. It’s not complicated, yet it feels complete. This is why Mekica with Cheese Honey and Microgreens stands out in our kitchen.
Ingredients for Mekica with Cheese Honey and Microgreens
We kept the dough simple, but added a few twists to give it more character. Here’s what you need:
For the dough:
- 250g all-purpose flour (or a mix of white and spelt flour)
- 1 egg
- 100ml plain yogurt
- 50ml sparkling water
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp olive oil
- 1 tsp sesame seeds (mixed into the dough)
- Oil for frying
For the topping:
- Finely grated semi-hard cheese (we like a young yellow cheese)
- A small drizzle of honey for each mekica
- A handful of fresh microgreens for garnish
This dough is soft and easy to work with, and the sesame seeds give a subtle texture that makes each bite more interesting.
How to Prepare Mekica with Cheese Honey and Microgreens
Start by mixing the flour, baking soda, sugar, and salt in a large bowl. In a smaller bowl, whisk together the egg, yogurt, sparkling water, and olive oil. Pour the wet ingredients into the dry mixture and stir until a dough forms. Add the sesame seeds and knead briefly. The dough should be soft and slightly elastic. Cover it and let it rest for about 20 minutes.
Once rested, divide the dough into small pieces and shape them into flat rounds with your hands. Heat the oil in a deep pan over medium-high heat. Fry each piece until golden on both sides, turning once. Remove the mekici and place them on paper towels to remove excess oil. While still warm, top each one with grated cheese. Add a small drizzle of honey, then finish with microgreens right before serving.
Serving Suggestions
We like to serve these mekici while they’re still slightly warm. That way, the cheese softens and blends with the honey. If you’re making a platter, stack a few mekici loosely on a wooden board. Sprinkle extra microgreens over the top for a colorful presentation. You can serve them as a light breakfast, afternoon snack, or even as a savory-sweet treat after dinner. If you’re sharing them with guests, prepare the toppings just before serving. That keeps the texture crisp and the greens fresh.
What Makes Mekica with Cheese Honey and Microgreens Special?
What makes this version different is how each element supports the others. The dough has a little bounce from the yogurt and sparkling water. The sesame inside adds an extra layer of flavor. The cheese brings in salt and depth, while the honey lifts the whole combination with a hint of sweetness. Then the microgreens provide a fresh contrast that pulls everything together. We didn’t plan it as anything fancy—it just felt like the right mix. That’s why we keep coming back to this Mekica with Cheese Honey and Microgreens whenever we want something familiar but exciting.
Variations and Combinations
We’ve tried a few variations, and they all brought something new. You can swap the cheese for feta, cream cheese, or even a mild blue cheese if you want a sharper bite. If you prefer savory-only, skip the honey and top with roasted vegetables or tapenade. For a sweeter twist, use ricotta and fruit preserves instead of cheese and honey. The dough works well as a base for many ideas, and the microgreens adapt to all of them. You can try radish, sunflower, or pea shoots—each brings a different note. The best part is that one base gives you room for endless versions.
Final Thoughts on Mekica with Cheese Honey and Microgreens
We often come back to this recipe when we want something that feels joyful. The process is simple, and the result always brings smiles. We don’t aim for perfection—we just enjoy the process and the outcome. This Mekica with Cheese Honey and Microgreens shows how a few basic ingredients can turn into something beautiful and full of flavor. Every layer adds to the experience, and every bite feels complete. If you like this kind of balance between crisp, creamy, and fresh, take a look at our full Microgreens Recipes for more ideas worth trying and sharing.
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