Körözött – Hungarian cheese spread

The main ingredient of körözött was originally Liptauer or liptói túró, a sheep-milk based cheese. Liptó was a county of Hungary until the end of WWI. Liptó got disannexed from Hungary in 1919, and now it’s part of Slovakia. Though we lost Liptó, we never stopped eating körözött.

In our days körözött is made with ship’s milk cheese, or sheep’s milk cheese and cottage cheese fifty-fifty, but there are many who just use cottage cheese. If you choose sheep’s milk cheese, don’t add salt because it’s salty enough to make a tasty spread. Main spices are caraway seeds that give its unique taste and sweet ground paprika that turns its colour into nice orange. To make the cheese spread soft and smooth, it’s necessary to combine with butter or sour cream.

Körözöttphoto: zserbo.com

Ingredients:

  • 250 g (~1 cup) cottage cheese or sheep milk cheese
  • 1 middle red onion, finely chopped
  • 1 tsp. ground paprika
  • 1/2 tsp. ground caraway seeds
  • 1/2 tsp. salt (in case of cottage cheese)
  • a pinch of freshly ground black pepper
  • 80 g (~1/3 cup) butter
  • 1 heaping tbsp. sour cream

In a small bowl blend cheese with the butter and sour cream .
Add the chopped onion, paprika, salt, pepper and the caraway seeds.
Mix to combine them.
Chill for 3 to 4 hours so flavours can merge.
Spread the körözött on bread or a crusty bun, or it can be even filled in tomato peppers.
Mentés

You may also like...

5 Responses

  1. Jim says:

    There are different recipes for Korozott. some call for capers, dijon mustard, or anchovies.

    • Eszter says:

      Really??? I would never add those ingredients to körözött, that would not be authentic.

      • Rosemary says:

        I agree with you Eszter! While those are tasty additions, they certainly are not traditional to the main recipe.

  2. Anne Csak says:

    As a female “Brit” married to Csak Miklos, my hungarian cuisine is a somewhat hit or miss. However, have made this Hungarian Cheese recipe for many years with great success….the little ones love it as a dip with veggies, the adults on crackers. We have three Deli’s here in Calgary that stock Paprika and Goulash Creme (csipos and csemege) in a tube, which I use instead of paprika powder…..

    • Eszter says:

      Hi Anne, I’m sure paprika cream makes your körözött very tasteful, no wonder your family members adore it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This