Dzykka
Today in our column we have another dish with a history - Ossetian porridge - dzykkaOur reader from Vladikavkaz will tell us about it. Ira was born in Pyatigorsk and has always loved cooking for as long as she can remember. She settled in Vladikavkaz after getting married and immediately fell in love with the local cuisine.
"Dzykka is too high in calories for everyday consumption. It's mostly prepared for holidays.
Dzykka - an integral part of the holiday (кахц) in honor of the birth of a boy in an Ossetian family. Celebrated in July. There is a sign, — says Ira, — If you dip a newborn's foot in dzykka, the family will be replenished with boys.
Ingredients for making dzykka: sour cream, semolina or corn flour, egg, salt.
1.Ingredients for making dzykka: sour cream, semolina or corn flour, egg, salt.
2. Dzykka is best cooked in a kazan or a heavy-bottomed saucepan. Pour 500 grams of 25-30% fat sour cream into the pan and set it over high heat.
3. Stirring regularly, bring to a boil, add a pinch of salt, 5-6 tablespoons of semolina or corn flour, and continue stirring until thickened.
4. Reduce the heat and stir until melted butter begins to form on the surface. Reduce the heat to low and simmer for a little longer. Finally, add an egg yolk for a beautiful color. Cooking time is up to an hour and a half.
5. You can use fresh rennet cheese instead of sour cream, but make sure it's not too sour. Eat while it's hot. Ira recommends eating dzykka with black bread.
