Papanash are usually sweet cheese doughnuts or patties. However, I took my sweet recipe and turned it into a savory dish. You can serve them with the tomato sauce or without it. They’re great anyway.
Savory Papanasi (Papanash)
Servings
6 Servings
Ingredients
- 2 cups Farmer cheese or Ricotta cheese
- 1/2 cup 3.5 oz grated parmesan, pecorino or cheddar
- 3 Tbs chopped chives
- 2 Tbs chopped dill
- 1/2 tsp salt
- Black pepper to taste
- 2 eggs
- 8-9 Tbs sifted flour
- Olive oil for frying
- 100 grams 3.5 oz tomato paste
- 1 tsp salt
- 1 tsp sugar or 2 Tbs ketchup
- 2 cups water
Instructions
- Mix all the batter ingredients and let the mixture set in the refrigerator for at least one hour before frying.
- Heat the olive oil in a frying pan, put the cheese mixture in a plastic piping bag.
- Cut the bag about 2 inches from the tip, no need for a nozzle here. It is just a simpler way to form nicely shaped patties without getting your hands too messy.
- When the oil is warm enough, pipe round patties (about 2 inches in diameter) and use an oiled knife to separate the mixture from the piping bag.
- Fry the patties on medium heat for about 2-3 minutes on each side.
- You can serve them at this point with sour cream or thick yogurt or you can bring all the tomato sauce ingredients to a simmer and cook the patties in it for about 20 minutes until the sauce thickens.
I might try the sweet one next, I think it would make a great breakfast, but I might leave out the sugar in the batter. I am not sure percentage wise what the ricotta was, but I would love to find something closer to 3%, will see. Thanks for the response.
Tamar, in Israel we have several types of cheese that are either 3% or 5%. How much fat was in the cheese you used? Ricotta is a great alternative. It is usually very low in fat (here it’s 5% and dry enough for this recipe.
I wonder why your savory papanash became mushy )-: They’re not supposed to. It’s probably because of the difference in cheese textures.
In Israel we have very low fat, dry cheeses that are spececifically designated for these kinds of dishes. But again – low fat Ricotta cheese is a better alternative than cottage. Cottage, at least here, has a lot more liquid.
If you want to try the savory ones again, with the same cheese you used, you will need to add more flour. Start with 2 Tbsp. They shouldn’t become mushy at all.
One more thing – The sauce has to be reduced while they’re cooked in it. After they’ve cooled – they should set.
I have never had any version of this before and they are absolutely delicious. I loved them hot right out of the pan, my son loved them with apple sauce and I tried simmering in tomato sauce, but I didn’t like that they got a little mushy if I do tomato sauce I would serve it as a sauce on the side. Thanks for sharing, I am wondering about making them with cottage cheese, so they would be healthier, at least a bit less calories, might try it and let you know.