Körözött – Brienza – Liptauer
This is for my wife’s best friend, Wendy….
It goes by many names including Hungarian Cheese Spread. It is a very versatile and simple dish to prepare. It is a staple for our Easter meal as a side dish. It can also be used as a dip with vegetables or a spread for bread. Like every Hungarian dish it has generous amounts of paprika. Be sure to make it using a full fat cottage cheese. The low fat varieties have a tendency to become watery. Oh, and save the container from the cottage cheese. Tradition requires that the spread is returned to the original container.
24oz (by weight) Small Curd Cottage Cheese 4% Fat min.
3 Tablespoons Sour Cream (room temp)
3 Tablespoons Butter soften
2 Tablespoons Paprika
1 small onion minced
Salt to taste.
In a bowel beat the butter and sour cream together. Combine with the cottage cheese and onion. Next add the paprika and mix thoroughly. Taste it at this point to see if you need any salt. Refrigerate for 3 – 4 hours before serving.
To you can add a bit of spice to this recipe by substituting hot paprika or adding some hot sauce or chili paste.