3:08 am on 7 June 2008

This is a mellow creamy spread to put on crackers or dark rye bread. There are many different versions of this Hungarian recipe. Some include a little ground caraway seed or capers.


  • 5 tablespoons cottage cheese
  • 2 tablespoons sour cream
  • half a small onion, grated
  • half teaspoon paprika
  • half teaspoon anchovy paste, or 1 small anchovy, finely chopped
  • half teaspoon Dijon mustard
  • dash of salt


Thoroughly mix the cottage cheese and sour cream using a hand held processor, or mash with a fork. Add the remaining ingredients, taste and adjust seasoning.  If possible set aside for a few hours before serving.

May be stored in the refrigerator for 3-4 days.

From Jesse Mulligan, 1–4pm

Find a Recipe

or browse by title