Паштет из брынзы (Brindza Pashtet)
Brindza is like feta cheese but better.
Makes2 cups
Brindza is a type of cheese very similar to feta, but it is almost impossible to find real brindza in the States (and if you do find something labeled as brindza, it still might actually just be feta). But luckily, the difference doesn’t matter too much — especially if you get a creamy sheep’s milk feta. To make things even creamier, I’ve added enough butter to smooth things out, and a bit of smoked paprika (rather than the more traditional Hungarian) to liven things up.
The result is what I like to think of as a delicious introduction to Eastern European food — a creamy spread that would feel just as at home at my babushka’s house as it would at your next Super Bowl party. Because the recipe is simple, and it really comes down to patience — make sure everything is fully warmed to room temperature for a smooth, luscious spread.
Паштет из брынзы (Brindza Pashtet)
Brindza is like feta cheese but better.
Makes 2 cups
Nutritional Info
Ingredients
- 1/2 pound
sheep's milk feta, brought to room temperature
- 1/2 pound
unsalted butter, softened to room temperature
- 1 tablespoon
smoked paprika
- 2 to 3
thinly sliced scallions
Instructions
Before beginning, be very sure that the cheese and butter are fully softened — no shortcuts! Place the cheese, butter, and paprika in a food processor, and run them together for a minute or two until uniformly combined and very, very smooth. Taste and add salt if needed — it most likely won’t, but all fetas are different.
Scrape the pashtet into a bowl, and garnish with scallions. Serve with lepyoshki, bread or crackers. If you make the pashtet in advance or have leftovers to refrigerate, make sure they come to room temperature for at least two hours before serving, to ensure the pashtet is fully softened. Give it a good stir before serving.
Recipe Notes
Excerpted from the book KACHKA by Bonnie Frumkin Morales. Copyright © 2017 by Bonnie Frumkin Morales. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Leela Cyd.