Dzykka
4 servings
20 minutes
Dzykka is a traditional dish of Ossetian cuisine that embodies tenderness and richness of flavors. Its history traces back to the mountainous regions of the Caucasus, where every meal carried the warmth of family traditions. Dzykka is a thick, velvety mass made from sour cream and cream, thickened with semolina. The delicate creamy taste harmoniously combines with a slight saltiness, while the texture is airy yet rich. During preparation, the mass acquires a pleasant thickness, and the released oil adds a special nuance. The dish pairs perfectly with aromatic lavash, which beautifully complements its tenderness. Dzykka is not just food; it symbolizes the coziness of home, traditions, and hospitality of Ossetian cuisine.
1
Pour sour cream and cream into a thick-walled pot. Stirring, bring to a boil.
- Sour cream 20% fat: 50 g
- Heavy cream (38%): 100 ml
2
Add salt. Pour semolina in a thin stream.
- Salt: to taste
- Semolina: 15 g
3
Cook until the mixture thickens and the oil separates.
4
Serve hot and with lavash.
