Patients with severe asthma: The recommended starting dose is 400 micrograms twice daily, which is the maximum recommended dose. Dose reduction to 200 micrograms once daily given in the evening may be an effective maintenance dose for some patients. The dose of Metaz 0.1% 200 micrograms Inhalation Powder should be individualised and titrated to the lowest dose at which effective control of asthma is maintained. Some patients may be more adequately controlled on 400 micrograms daily, given in two divided doses (200 micrograms twice daily). Data suggest that better asthma control is achieved if once daily dosing is administered in the evening. Patients with persistent mild to moderate asthma: The recommended starting dose for most of these patients is 400 micrograms once daily. You may serve it directly as it is, or you might want to put some yoghurt on it.Dosage recommendations are based on severity of asthma (see criteria below). Take the ready pieces out of the water and put them on a serving plate. Boil them until they are quite tender, but not very soft.ĥ. Boil the closed pieces of metaz in the water. Put some water in a large pan, add about 1 tsp of salt in it. When you have your piece ready, put some (around 1 tbsp) onion filling in the centre and then close it as seen in the last picture. However, you should avoid using too much flour, otherwise the edges will not stick to each other when you try to close it. While you are rolling, you might want to cover the rolling pin or the piece of dough with a little bit of flour so that it does not stick to the pin or to the counter you are working on. Do it until before it gets very thin – avoid making it very thin, you should be feeling the dough as you are eating. Then, take the rolling pin and start rolling it out. Take a piece as big as a walnut and make a ball of it using your hands. Continue stirring a bit and before pepper starts burning, take it away from heat. Finally add 2 tbsp Aleppo pepper (or more, or less, it depends on how spicy you would like it to be) and salt. Continue stirring until the onion is cooked and soft. Put olive oil in a pan and put the onions in it, start stirring on medium heat. Chop the onions in small cubes or some other shape, but make sure that they are rather small pieces. As the dough is resting, prepare the filling. Leave it like that for about 30 minutes in room temperature for the dough to rest a bit.Ģ. When you have your dough ready as I described above, put the bowl aside and cover it with a damp cloth. With the flour that I use it is generally 1 to 3 proportion with the amount of water, so for 1 cup of water it is about 3 cups of flour.
You should have a dough that is medium soft, non sticky (but not too dry either) and suitable for rolling. Put 1 cup of cold water and 1 tsp of salt in a mixing bowl and stir a few times. If you cannot find it or you are too lazy to search for it, you can use chilli pepper, though it won’t create the same taste)ġ. Then there are many other dishes that I’ve heard my mother or someone else cooking all my life, but never actually tried to eat them! This dish, metaz, is one of them (and my word program is trying to correct the word to “metal” again and again!)Īnyway, here is a nice and not-so-heavy dish from Circassian cuisine.įlour (I will explain the amount of this below)Ģ tbsp Aleppo pepper (which you can find in Alanya market or many other oriental markets around Helsinki.
Since my childhood I know Circassian chicken for instance (and I will put the recipe of it some day in this blog I hope!), my mother makes an extremely delicious version (and to my surprise, she is not Circassian). But my interest in Ubykhs is still very much fresh.Īnd since my biggest interest is cooking, I often search for delicacies of Circassian cuisine as well. I found the family symbol eventually and tried to turn into a tattoo design but it did not work really, so today I have another, beautiful flower tattoo. While searching for this symbol, I started reading a lot about Circassians and Ubykh people and my interest grew bigger and bigger. I had found out that every Circassian family has its own symbol, so I started searching for the symbol of my father’s family, the Dipsov family that is, who used to live in a part of Russia a long time ago. My interest in this side of my family roots started because of a simple desire of finding a nice tattoo design when I was in my 20s. I am as white (rather pale), calm and quiet apparently.
I’ve never known my grandparents who were both Ubykh and who unfortunately passed away before I was born, but my father always tells me how much I look like his mother. My father, for instance, comes from an Ubykh family, related to Circassians. The cultural and ethnic diversity in Turkey finds a reflection in my own family as well.
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