Dzykka is one of the most ancient Ossetian meals. Cooked with sour
cream (or cream) and wheat or corn flour, it reminds one of a yellow
porridge. Fresh Ossetian cheese can be added to the sour cream, too.
You will need a cast iron pot. Cooking in a regular cooking pot can
cause burning on the bottom.
Add some salt to the sour cream and cook it for 20-25 minutes. Stir
continuously to avoid burning. While adding flour, continue stirring so
that no lumps form. Cook dzykka over a low or medium heat until you see
the melted butter separate from the cream. Spoon off the melted butter
and leave the dzykka to cool down.
Nowadays melted butter is not used very often. In the old days
Ossetians used it to cook other meals and to glaze pies. Salted melted
butter can be preserved for a long time. Dzykka should be served warm.
Written by Ruslan Kuchity
Edited by Chris May