Eastern European · Breakfast · Lunch · Snack
Hungarian Paprika Curd Cheese Spread (Körözött)
Körözött
A creamy, brick-red spread of tangy curd cheese seasoned with sweet paprika, caraway and onion, piled onto rye bread with crisp Hungarian peppers. This lighter version uses low-fat curd cheese and just a touch of butter.
- Prep
- 45 min
- Cook
- 3 min
- Total
- 48 min
- Serves
- 4
Calories come from: Carbs 46% · Fat 30% · Protein 24%
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Ingredients
For 4 servings- 1 cup250 glow-fat curd cheese (túró or quark)
- 1 tbsp15 gbutter, softened
- 1/4 cup60 glight sour cream
- 1/4 medium40 gred onion, very finely chopped
- 1 tbsp7 gsweet Hungarian paprika
- 1 tspcaraway seeds
- 1 tsp5 gmustard (optional)
- 1/3 tspsalt
- 1/2 tspblack pepper, ground
- 4 slices128 gwholegrain rye bread
- 1 large150 gHungarian wax pepper or sweet pepper
- 6 small80 gradishes (optional)
- 115 gspring onion, thinly sliced
Steps
- 1
Press the curd cheese through a sieve or mash it well with a fork in a bowl until smooth.
- 2
Beat in the softened butter until fully blended.
- 3
Stir in the light sour cream to make a soft, spreadable texture.
- 4
Lightly crush the caraway seeds with the back of a spoon or in a mortar.
- 5
Add the chopped red onion, paprika, crushed caraway, mustard (if using), salt and black pepper, and mix until evenly pink-red.
- 6
Taste and adjust the seasoning, then cover and chill for 30 minutes so the flavours develop.
- 7
Slice the pepper into rings or strips and halve the radishes, if using.
- 8
Toast the rye bread for about 3 minutes, or leave it untoasted if you prefer.
- 9
Spread the körözött thickly on the bread, top with spring onion, and serve with the pepper and radishes on the side.
Swaps, storage and make-ahead
Swaps
- Use light cream cheese or well-drained cottage cheese blended smooth if you can't find túró or quark.
- Replace the light sour cream with plain low-fat Greek yogurt for a tangier, thicker spread.
- Swap the rye bread for crisp cucumber slices, celery sticks or crackers labelled gluten-free, and check that your mustard is labelled gluten-free too.
- Add a pinch of hot or smoked paprika alongside the sweet paprika if you like a spicier, smokier kick.
Storage
Refrigerate the spread in a covered container within 2 hours and eat it within 3 to 4 days; do not freeze it, as the curd cheese turns grainy and watery when thawed.
Make ahead
Mix the spread up to a day ahead and keep it covered in the fridge, where the flavours will deepen; slice the vegetables and toast the bread just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkGlutenMustard
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (168 g) | Per 100 g | |
|---|---|---|
| Calories | 198 kcal | 118 kcal |
| Protein | 11.9 g | 7.1 g |
| Carbohydrates | 23.3 g | 13.9 g |
| of which sugars | 5 g | 3 g |
| Fiber | 3.4 g | 2 g |
| Fat | 6.8 g | 4 g |
| of which saturated | 3.6 g | 2.1 g |
| Sodium | 656 mg | 390 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
