Korözött is well known throughout Hungary, and there are many versions of the recipe for it. Whilst I am not claiming this to be original recipe, it is certainly delicious! Traditionally sour cream or butter is added to make it a spreadable consistency, but I use a spoonful of plain Greek yogurt instead. Not only is the yoghurt lighter in calories but I like the tang you get from it.
Another change from many original recipes, is that I have used smoked paprika instead of paprika, as I love the added smokey element of it. If you don’t have smoked paprika, or don’t like it then use regular paprika instead. One thing I haven’t changed, and I urge you not to, is the inclusion of caraway seeds – they make this cheese spread something quite different.
What are caraway seeds?
Caraway seeds have a mild earthy aniseed flavour and are delicious in both savoury and sweet dishes. I absolutely love them, especially with feta and goats cheese!
How to eat this Hungarian Paprika Cheese Spread:
Try Korözött spread on fresh bread or hot toast (it is really delicious on toasted rye bread!), or serve it as a dip with crisp vegetables such as radishes, carrots and celery. If you intend to make it more of a dip then add a touch more plain Greek yogurt to get the correct consistency.
Make it Your Korözött:
Love onions: Add half a small finely chopped onion.
Can’t get cottage cheese: Use quark instead.
Don’t have Goats Cheese: Use feta instead.
Korözött (Hungarian Paprika Cheese)
- 125 g cottage cheese
- 100 g goats cheese
- 1 tbsp plain Greek yogurt
- ½ tsp Dijon mustard
- ½ tsp smoked paprika
- ½ tsp caraway seeds
- Mix everything together and place, covered, in the fridge for a couple of hours.
- Stir through a little more Greek yogurt if too thick.
- Will keep in the fridge, covered, for a couple of days.