Körözött needs no formal presentation: fresh bread, peppers and a knife soon stained red with paprika are enough. The last streak at the bottom of the bowl, however, often starts serious negotiations.
Method, step by step
- Mix the sheep's curd with the soft butter or cow's curd until creamy. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Add the fine onion, paprika, cumin and a little mustard. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Taste, salt carefully; you can relax with a little beer or sour cream. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Let it rest in the refrigerator for at least an hour, then serve it with bread, paprika and red onion. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
Practical tips and common mistakes
- Crush the cumin in a mortar, chop the onion very finely, and let it rest for an hour to blend.
- Cut the ingredients to the same size, so they are prepared more evenly.
- Add the spices in several portions and taste after each larger step.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
- Drinks, foams and sauces
- 5 recipes in this chapter. The recipes follow the order of the website.
