Oladyi
 Oladyi | |
| Type | Pancake |
|---|---|
| Main ingredients | Batter, raisins, apples |
Oladyi (
Oladyi are usually served with
.Generally, the term oladyi in Eastern Slavic cuisines may also denote fritters made with other ingredients, e.g. potato pancakes (картофельные оладьи),[10] carrot fritters (морковные оладьи),[11] bean pancakes (оладьи из бобовых),[12] rice pancakes (рисовые оладьи),[13] summer squash fritters (кабачковые оладьи)[14] etc. Syrniki (tvorog pancakes)[15] 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".[16]
The word latke denoting potato pancakes in Jewish cuisine is derived from oladka.[17][18]
References
- ^ Whitaker (2010), p. 69, Oladyi.
- ^ Benediktova (2016), Oladyi (Thick Pancakes).
- 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.
- ^ a b 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. [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.
{{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.
{{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.
