We continue to uncover the gastronomic traditions surrounding the New Year celebrations.
For the Ossetians, New Year is observed from January 13th to 14th, but many also celebrate alongside Russians on December 31st to January 1st. During the dinner festivities, tables are adorned with shashliks and Ossetian pies filled with cheese and beet leaves. Fruits also grace the spread.
Among the Circassians, the New Year necessitates the presence of mamalyga, a boiled dish made from millet, which cools down and is then sliced like bread. Mamalyga pairs splendidly with shchips, the main dish on the Circassian festive table, akin to a thick sauce or soup. Additionally, the table features Adyghe cheese and kh’ueyjapkh’e, a dish made from sour cream, cheese, and millet.
For the Balkars and Karachays, New Year’s tables are incomplete without meat – lamb dishes and shashliks. Moreover, they prepare khychiny – special pies or thick cakes filled with meat or potatoes with cheese and herbs, and sometimes with beet greens. They also serve steamed manty.