Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

VETKOEK anyone?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    VETKOEK anyone?

    A HAPPY THANKSGIVING to ALL. Whipped up a quick me al for supper (no thanksgiving happening in this part of the world). It is a traditional eat over here and tens of thousands are consumed every day from takeaway cafe. It is not usually served at a BRAAI (BBQ) but I believe will make a great host for some of the tantalising smoked food found at this site like pulled pork brisket to name a few.
    They be called VETKOEK translated "fatcake" it does not have an English name but I am sure it has in some of our 22 official languages. It is a bread type dough that is deep fried in hot oil.

    Click image for larger version

Name:	20171123_183547.jpg
Views:	154
Size:	105.1 KB
ID:	414446Click image for larger version

Name:	20171123_183851.jpg
Views:	166
Size:	94.2 KB
ID:	414447Click image for larger version

Name:	20171123_192013.jpg
Views:	143
Size:	99.2 KB
ID:	414448

    #2
    Beautiful!

    Comment


      #3
      That looks great to me'

      Comment


        #4
        Interesting. Looks a bit like a cross between a doughnut and what we call Indian fry bread.

        Comment


          #5
          Delicious!

          Comment


            #6
            Reminds me of the bread from Bake & Shark

            Comment


              #7
              Looks tasty to me!

              Comment


                #8
                We call them Berliner, Pfannkuchen or Kreppel over here in germany and it is a very famous dish for the carneval! So you have to eat much VETkoek now!

                Comment


                • holehogg
                  holehogg commented
                  Editing a comment
                  Vetkoek are filled with anything. I serve vetkoek every Friday filled with chakalaka curry mince. I personally enjoy butter and jam on one just out of the fryer.

                #9
                Looks good from here!

                Comment


                  #10
                  My wife makes something somewhat similar. Bulgarian thing called Mikitsi. https://en.wikipedia.org/wiki/Mekitsa

                  Recently though we have been cheating and just using store bought pizza dough, not gonna lie, its almost as good. Rather than a sweet finish with powdered sugar, we usually do it with a little salt and some bulgarian cheese. Basically a sheep milk feta thats a little salty and has a nice tang. Really really good for some saturday or sunday morning indulgence.

                  Comment


                  • holehogg
                    holehogg commented
                    Editing a comment
                    I use store bought bread dough. Works great especially if you making 50 plus.

                  • holehogg
                    holehogg commented
                    Editing a comment
                    Interesting. I will give Mekitsa a try. I like the yoghurt touch.

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes
                ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here