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Savory Papanasi (Papanash)

papanash with tomato sauce

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.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings



  • 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

For the sauce tomato

  • 100 grams (3.5 oz) tomato paste
  • 1 tsp salt
  • 1 tsp sugar or 2 Tbs ketchup
  • 2 cups water


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.

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