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
- 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.
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