Dror Piltz's Papanași. Photography: Ilan Nachum
Dror Piltz's Papanași. Photography: Ilan Nachum


Cheese and semolina doughnuts with a crispy crust, which are served with jam and sour cream.

Papanași are boiled cheese and semolina balls covered in a crispy coating, and served with jam and sour cream. My sister Galit is amazing at making them, and even came up with a revolutionary twist, which appears at the end of the recipe.

Ingredients for Papanași

  • 1.1 lbs (500 grams) farmer's cheese or Tuv Taam
  • 2 eggs beaten
  • 6 tablespoons semolina

For the Coating:

  • 2.8 oz (80 grams) butter melted
  • 2 tablespoons Sugar
  • 1 cup breadcrumbs

For Serving:

  • 1 Jar jam
  • 7 oz (200 grams) sour cream


  • 1. Mix cheese with the eggs and semolina in a bowl and let the semolina absorb the liquid and expand for about 20 minutes.

  • 2. Meanwhile, boil a large pot with salted water (as with cooking pasta).

  • 3. Dust your hands with a little flour (so that the balls don't stick). Take a spoonful of the mixture at a time and roll into a ball.

  • 4. Throw the Papanași into the water (8-10 balls in each cycle), wait for them to float and cook for another 5 minutes. The water should gently bubble over low heat, so that the balls do not fall apart. Transfer the prepared Papanași to a large plate.

  • 5. Prepare two plates: one with melted butter and the other with breadcrumbs mixed with sugar (those who like can also add ½ teaspoon of cinnamon). Roll the balls first in butter, and then in breadcrumbs. Serve with jam and sour cream.

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Options: The traditional coating contains breadcrumbs and sugar, but Galit upgrades it with chopped or candied nuts of any kind

This recipe is courtesy of “Hashulchan” website

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.