 Oladyi | |
| Type | Pancake |
|---|---|
| Main ingredients | Batter, raisins, apples |
Oladyi (Russian: оладьи [ɐˈɫadʲjɪ] pl., diminutive: оладушки, oladushki, sg. оладья, oladya [ɐˈɫadʲjə], Ukrainian: оладки, oladky) are small thick pancakes or fritters common in Russian and Ukrainian cuisines. The batter for oladyi is made from wheat or (nowadays more rarely) buckwheat flour, eggs, milk, salt, and sugar with yeast or baking soda. The batter may also contain kefir, soured milk or yoghurt. Oladyi may also include various additions, such as apple or raisins.
Oladyi are usually served with smetana (sour cream), as well as with sweet toppings such as jam, powidl, honey etc. 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), carrot fritters (морковные оладьи), bean pancakes (оладьи из бобовых), rice pancakes (рисовые оладьи), summer squash fritters (кабачковые оладьи) etc. Syrniki (tvorog 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".
The word latke denoting potato pancakes in Jewish cuisine is derived from oladka.
References
- Whitaker (2010), p. 69, Oladyi.
- Benediktova (2016), Oladyi (Thick Pancakes).
- Цвек Д.Я. (1989). Солодке печиво. Львів: «Каменяр». p. 101. ISBN 5-7745-0248-1.
- UKRAINIAN CULINARY GLOSSARY (PDF). UKRAINIAN NATIONAL WOMEN'S LEAGUE OF AMERICA. 1980. p. 65.
- Molokhovets (1901), 1816. Оладьи на дрожжах.
- ^ Cookery (1955), 2208. Оладьи.
- Whitaker (2010), Oladyi.
- Cookery (1955), 2210. Оладьи с яблоками.
- Cookery (1955), 2209. Оладьи с изюмом.
- Cookery (1955), 2480. Картофельные оладьи.
- Molokhovets (1901), 1816. Оладьи из моркови (1402. Carrot fritters)
- Cookery (1955), 1611. Оладьи из бобовых.
- Cookery (1955), Рисовые оладьи.
- Cookery (1955), Оладьи из кабачков со сметаной.
- "1775. Сырники сладкие". Кулинарная Энциклопедия. Рецептуры предприятий общественного питания (in Russian). Retrieved 2022-12-27.
- Vasmer (1973), Оладья.
- Marks (2010), Latke.
- Goodman (2001).
Sources
- П. В. Абатуров; et al. (1955). М. О. Лифшиц (ed.). Кулинария. Москва: Госторгиздат, Министерство пищевой промышленности СССР.
- 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.
{{cite web}}: 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.
{{cite book}}: CS1 maint: location missing publisher (link) 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) . "Etimologichesky slovar russkogo yazyka" (Этимологический словарь русского языка) [Russian Etymological Dictionary] (in Russian). Moskva: Progress.
