Tačkice

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Tačkice
Noimg.png
Consumables
Appearance Golden-brown dough balls.
Difficulty 5/10 (0-Easiest)
Creator Unknown
Class All Classes
Ingredients
  • 3 cups sifted flour
  • 2 half-beaten eggs
  • 1 Tbsp active dry yeast
  • 1 tsp salt
  • 1½ cup warm milk
  • 1 tsp sugar
  • Optional: 4 Tbsp meat and 4 Tbsp shredded cheese
  • Optional: ½ cup finely chopped apple
  • Optional: ½ cup finely chopped pumpkin flesh
  • Vegetable oil sufficient to fill a frying container

Tačkice is a dessert which makes use of fried dough balls and a variety of additives to make it either a sweet or savory dish. The Dvala Ailor who invented it crafted it to celebrate military victories, thus tying it to the idea of celebrations overall, but during their brief expansion into other lands, spread the dish to settlements now thoroughly taken over by foreign Cultures. Here, the dish is eaten more commonly in its several other forms, while the Dvala have once again returned it to a dessert to only eat in times of festivities.

History

Tačkice began its life as celebration food, used by the Dvala from their earliest history and often exclusively as a dessert. However, as time went on, the Dvala discovered new plants and trade goods, which led to gradually diversifying their dish to include both savory and plain varieties for general consumption other than the end of a feast or meal. The Raggna in particular were fond of this dish, and so spread it in their early trade voyages, which has resulted in the dish existing in its different forms in a variety of trade cities in and around the Venetinez Strait. Tačkice is therefore the rare example of a Dvalan dish that exists outside of its homeland, and is quite popular, though the Dvala themselves have largely receded in their everyday use of the dish. In an effort to preserve their heritage, it is once again a festival and celebration dessert, yet they cannot avoid its spread and more common use by those nearby.

Preparation

In a large bowl, half of the milk, along with the yeast and sugar, should be mixed together briskly. Once they have been fully combined, the dough should be left to rise for fifteen minutes in a temperate area, to avoid interference from heat or cold. After this has been completed, the eggs should be added next, followed by the flour if a savory or fruit-sweet option is desired, one of the other optional ingredient sets should be added in. The remaining milk must then be gradually incorporated, while the dough is manually kneaded, lasting about one minute. Salt should then be thrown on top, and mixed with the dough, resulting in a slightly loose but still dense dough. The bowl should then be covered with a damp cloth and left to rise for thirty minutes, having the air gently knocked from it with gentle kneading briefly once in the middle of this process. While that is happening, in a skillet, or large suitable container, a large portion of vegetable oil should be left over high heat until it is hot enough to fry. Once it has achieved this, the heat must be reduced to medium, and the dough now involved. Spoonfuls, each approximately one and two tablespoons of the dough, should be taken and dropped into the heated oil. They should then be fried for a few minutes and turned halfway through until all sides are golden brown, upon which they should be removed and left to dry and drain on a cloth. Once the Tačkice is done, the dish is ready to serve with sour cream for the savory varieties, or a sprinkle of sugar or a dipping of jam on the plain and sweet varieties.

Characteristics

  • The dish appears to be rough golden brown balls of dough.
  • The balls have the faint smell of yeast, but can also smell sweet or savory depending on what was used to make them.
  • Tačkice has a very airy taste, with a hint of sweetness, and additionally any other tastes which may come from its three other different varieties.

Trivia

  • Tačkice is often said to have been invented after the battle now celebrated on Zorz Day, though this is often acknowledged as an urban legend among even some of the most zealous, albeit younger, Dvala as the myth is spreadby the elderly.

Accreditation
Writers HydraLana
Processors festiveCorvid, Woodwork
Last Editor HydraLana on 01/14/2021.

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