Körözött is a Hungarian classic and every household makes it differently. It is kept in the fridge for moments when you do not have the mood to make lunch or dinner, or when your offspring is going to school and you just barely tumbled out of bed. You reach for a slice of bread and körözött. Eat it with good tomatoes and Hungarian wax peppers and you are instantly transported to the Hungarian countryside – close your eyes and you will find yourself on the beach of lake Balaton while staring at the sunset and soaking your feet in the lake’s warm water. And if by any chance you will hear your washing machine going trrrrrr, you and your bread with körözött might take you on a friendly Hungarian train ride, where snacks appear on the table as soon as the conductor blows the whistle.
All I want to say is that körözött is a staple food of Hungary. They are lucky, because they can go to the local Tesco Hypermarket, pick up a tub of the classic spread, or even try “impure” körözött and buy it together with a hearty dose of additives and preservatives. You, the unlucky ones have to make it yourself. The good news is, that it can be kept in the fridge for quite a time even without the pesky additives and preservatives. Well, enjoy your Hungarian experience!
- 1 small tub (8 oz) large curd cottage cheese
- 1 smaller or ½ a large onion
- small package (3 oz) cottage cheese
- 1 onion
- 3 tsp paprika
- ½ tsp salt
- ½ tsp pepper
- ½ tsp caraway powder
- 1 cup red wine
- Put all the ingredients except the onion into a big bowl.
- Grate the onions into the mixture. You can go either chunky or fine.
- Stir the mixture well and then process it with a stick/immersion blender or in a food processor.
- Put it back into the cottage cheese tub and chill it for few hours, best overnight. There will be a little bit leftover which will not fit into the tub. You go ahead and eat it.