Oladyi

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Oladyi
ОладкиУкраїнські.jpg
Ukrainian oladky
TypePancake
Main ingredientsBatter, raisins, apples

Oladyi (Russian: оладьи pl., diminutive: оладушки, oladushki, sg. оладья, oladya; Ukrainian: оладки, oladky, sg. оладок, oladok or оладка, oladka) are small thick pancakes or fritters common in Russian, Ukrainian and Belarusian cuisines.[1][2] The batter for oladyi is made from wheat or (nowadays more rarely) buckwheat flour, eggs, milk, salt and sugar with yeast or baking soda.[3][4] The batter may also be based on kefir, soured milk or yoghurt.[5] It may contain various additions, such as apple[6] or raisins.[7]

Oladyi are usually served with smetana (sour cream), as well as with sweet toppings such as varenye, jam, powidl, honey etc.[4] Savoury versions may be served with caviar, similarly to blini.

Generally, the term oladyi in Eastern Slavic cuisines may also denote fritters made with other ingredients, e.g. potato pancakes (картофельные оладьи),[8] carrot fritters (морковные оладьи),[9] bean pancakes (оладьи из бобовых),[10] rice pancakes (рисовые оладьи),[11] summer squash fritters (кабачковые оладьи)[12] etc. Syrniki (quark pancakes) may also be considered a type of oladyi.

Etymology[]

The Old East Slavic word oladya as a proper noun is first attested in 1470. As a dish it is first mentioned in Domostroy, the 16th-century Russian book of household rules, instructions and advice. The word derives from Ancient Greek ἐλάδιον, diminutive of ἔλαιον, "olive oil", "oily substance".[13]

The word latke denoting potato pancakes in Jewish cuisine is derived from oladka.[14][15]

References[]

Oladyi served with caviar and smetana
  1. ^ Whitaker (2010), p. 69, Oladyi.
  2. ^ Benediktova (2016), Oladyi (Thick Pancakes).
  3. ^ Molokhovets (1901), 1816. Оладьи на дрожжах.
  4. ^ a b Cookery (1955), 2208. Оладьи.
  5. ^ Whitaker (2010), Oladyi.
  6. ^ Cookery (1955), 2210. Оладьи с яблоками.
  7. ^ Cookery (1955), 2209. Оладьи с изюмом.
  8. ^ Cookery (1955), 2480. Картофельные оладьи.
  9. ^ Molokhovets (1901), 1816. Оладьи из моркови (1402. Carrot fritters)
  10. ^ Cookery (1955), 1611. Оладьи из бобовых.
  11. ^ Cookery (1955), Рисовые оладьи.
  12. ^ Cookery (1955), Оладьи из кабачков со сметаной.
  13. ^ Vasmer (1973), Оладья.
  14. ^ Marks (2010), Latke.
  15. ^ Goodman (2001).

Sources[]

  • П. В. Абатуров; et al. (1955). М. О. Лифшиц (ed.). Кулинария. Москва: Госторгиздат, Министерство пищевой промышленности СССР. [P. V. Abaturov; et al. (1955). M. O. Lifschitz (ed.). Cookery (in Russian). Moscow: Gostorgizdat, USSR Ministry of Food Industry.]
  • Olena Benediktova (2016). 25 Popular Dishes from Ukraine. Olenka Books. ISBN 978-1-31018-162-7.
  • Matthew Goodman (2001-11-23). "On Chanukah, Cheese Was the Norm, But Then Came the Potato". Forward. Archived from the original on 2005-09-07. Retrieved 2017-05-30.CS1 maint: bot: original URL status unknown (link)
  • Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. p. 707. ISBN 978-0544186316. Retrieved 22 December 2015.
  • Елена Молоховец (1901). Подарок молодым хозяйкам (in Russian). Санкт-Петербург. A Gift to Young Housewives, English translation (shortened): Joyce Stetson Toomre (1998). Classic Russian Cooking: Elena Molokhovets' a Gift to Young Housewives. Indiana University Press. ISBN 978-0-253-21210-8.
  • Tatiana Whitaker (2010). A Taste of South Russia. Tatiana Whitaker. ISBN 978-1-44618-668-8.
  • Vasmer, Maksimilian Romanovich (1973) [1958]. "Etimologichesky slovar russkogo yazyka" (Этимологический словарь русского языка) [Russian Etymological Dictionary] (in Russian). Moskva: Progress.
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