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.
- 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.