{Liptauer or Liptó Cheese Spread}

This happened to be one of the first Hungarian recipes that I ever made, long before I met my Hungarian husband. When I came across the recipe in a cookbook (I can’t remember which), it just seemed like a good way to start a meal. In Hungary, where the túró (curd cheese) is so fresh and abundant, it turns out way better than it did the fist time I made it in the US. Served throughout Hungary, as well as in Slovakia, Austria, and Northern Italy, this quick and easy spiced-cheese dip makes a fantastic hors d’oeuvre. The secret is not to add too much of any ingredient, but do tweak the recipe to your own taste. Serve as an appetizer with chunks of bread or spread on slices of pepper. Add some sliced sausage and a mix of fresh, raw vegetables, and it could make for a light meal. In Hungary, körözött is often spread on bread to make a open-faced sandwiches.

Körözött
{Liptauer or Liptó Cheese Spread}

250 grams (8.5 ounces) quark/farmer’s cheese (sheep milk or cow milk) (júh túró or tehén túró)
½ Small onion, minced
60 grams (2 ounces) Butter, softened and chopped
½ teaspoon Caraway Seeds
1 heaping teaspoon Sweet Paprika
½ teaspoon Mustard
Secret Ingredient: a splash of házi pálinka or beer!
Optional: chopped capers, chopped parsley, or chopped anchovies

Mix all ingredients thoroughly until evenly mixed (especially the butter and the paprika). If you are using cow cheese, add salt to taste. Refrigerate.

–Carolyn