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Circassian Cuisine P1150712.JPG
Haliva (Хьэлжъо) and Mataz (Мэтазэ), two of the prominent traditional Adyghe snacks
Alternative namesPsyhaluje (Псыхьалыжъо), haluš, or Circassian ravioli
Main ingredientsDough: flour, eggs, water.
Filling: Mashed potatoes, spiced meat (lamb or ground beef), mushrooms, cheese, greens, sauerkraut, onions, garlic.

Mataz (Circassian: Мэтазэ), often called as psyhaluje or haluš (Circassian: Псыхьалыжъо), are filled dumplings in Circassian cuisine. They are made by wrapping pockets of unleavened dough around a filling and cooking them in boiling water.

The dough, which is made by mixing flour and warm water, sometimes with an egg, is rolled flat and then cut into squares with a knife or circles using a cup or drinking glass. It may be stuffed with mashed potatoes and fried onions. Typically, these dumplings also consist (singularly or in combinations) of a spiced meat mixture, usually lamb or ground beef, with greens, sauerkraut, and onions, put in a dough wrapper, either boiled or steamed. Mushrooms or cheese may be used in place of meat.

Closely related to halušky and pierogi (varenyky), psyhaluje may be served with a topping, such as melted butter, fried onion, or combinations of these ingredients. Sour cream and yoghurt are non-traditional options.