Dzykka is a traditional South Ossetian recipe for a classic breakfast porridge of cheese and flour cooked in a sour cream base. The full recipe is presented here and I hope you enjoy this classic South Ossetian version of: Dzykka.
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Dzykka is a traditional, high-calorie Ossetian cheese porridge made with fresh brine-ripened cheese, sour cream, and flour. Known as a "capricious" dish, it requires constant stirring on low heat until the cheese melts and butter separates from the sour cream. Dzykka is one of the most ancient Ossetian dishes, typically served as a rich breakfast.
Ingredients:
500g fresh Ossetian cheese (or mild feta/brined sulguni), crumbled or finely chopped
400g sour cream (at least 25% to 30% fat)
60g to 80g wheat flour (or maize flour)
Salt to taste
Method:
Set the sour cream in a heavy-based pan over low heat. Stir in half the flour and a pinch of salt, ensuring everything is evenly mixed.
Stir the crumbled or chopped cheese into the warming sour cream mixture. Continue cooking over low heat, stirring constantly for 5 minutes.
Now beat in the remaining flour until evenly combined. Continue cooking, mixing constantly until the mixture begins to bubble and melt into a unified mass.
Watch for a small amount of oil to naturally separate and rise to the surface of the mixture. Simmer for 3 more minutes, then remove from heat.
Either serve hot as a stretchy, rich porridge or allow it to cool and set into a firm casserole, then slice into pieces to eat cold with bread.
