Every month, Kafkadesk brings you the best recipes from Central Europe, straight from the kitchen of our very own Chef Paulina Kotkowska. What’s on the menu today? Her silky smooth Liptauer, the Hungarian cheese spread…
We usually associate Hungarian cuisine with such heavy winter dishes as goulash, delicious, yes, but not really the kind of meal you’d like to eat when it’s over 30°C outside…
But have you ever heard of Liptauer? Pronounced “LIP-tower”, it’s a cheese made from fresh sheep’s milk that originally came from Liptov, in northern Slovakia, which used to be part of the Austrian-Hungarian Empire. Nowadays, the word Liptauer is the name of the spread it is made with, which became a popular appetizer and snack throughout Hungary, Austria and Slovakia.
Due to its success across different Central European countries, you can find several versions of the recipe. However, it’s traditionally made with a base of a soft farmer’s cheese, mixed with some butter and spices to create a creamy, silky and delicious spread! The Hungarian recipe is paprika-infused… a perfect summer appetizer, and incredibly easy to prepare!
Yields: around 250g
Preparation time: 10 min
- 230g Liptauer cheese (or cottage cheese or cream cheese)
- 110g softened salted butter
- 1 garlic clove
- ¼ cup thinly chopped red onions
- 1 tsp chopped capers
- 2 tsp Hungarian sweet paprika
- 1 tsp caraway seeds
- ½ tsp prepared mustard
- 2 flat anchovy fillets, rinsed, dried, and minced or ½ tsp of anchovy paste (optional)
- ½ tsp salt (if you don’t put the anchovy fillets)
1) Mix the softened cheese with the salted butter.
2) Cut in thin slices the garlic clove and add it to the chopped red onions.
3) Put all the ingredients in a bowl and mix with an electric hand mixer, until everything blends together and the spread is creamy.
4) Refrigerate the spread for at least 1 hour before serving.
If you can prepare your spread in advance and refrigerate it at least for 4 hours, it will be even better!
Liptauer is usually served on a slice of black bread with some radishes, hard-cooked eggs and green onions. But you can spread it on any kind of bread or crackers to bring a touch of Hungary to your next appetizer!
The spread can be kept one week in the refrigerator.