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Dec 7, 2009 06:58 PM


I am in search of the best recipe for liptauer spread. My experience with this stuff is relatively limited, but really amazing. I first encountered this (and related spreads) at Dano's Heuriger on Seneca Lake (Finger Lakes of NY). I highly recommend this place if you're ever in the area:

Anyway, ever since my first (and many subsequent) visits, I have wanted to make Liptauer. I decided to do it for a party this weekend and have been searching for recipes, but there is such a diversity. I found one by Nigella Lawson, but I'm a tad skeptical of her use of cottage cheese:

Does anyone have a foolproof recipe for this great spread? I was hoping to avoid using anchovies to make it vegetarian, but if these are essential, so be it.

Thanks in advance for any advice!

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  1. You don't necessarily need to use anchovies in Liptauer spread, just increase the amount of capers slightly. You can also forget about the paprika (if it's in your recipe) and add color (and a bit of unique flavor) using saffron. Saffron is not unusual for other Hungarian recipes so it shouldn't violate too many purist ideas of how to prepare this one.

    1 Reply
    1. re: todao

      Sorry, Hungarian paprika is a key ingredient and primary flavor note in this spread. That's like saying you could sub Ovaltine for chocolate in hot chocolate: it just shouldn't be done!

      I found a recipe in German that looks authentic for Austro-Hungarian Liptauer. Please hang on while I translate it for you :)

    2. It seems cottage cheese is a key ingredient in Liptauer but you can sub farmer's cheese easily 1:1.
      Why not try smoked paprika instead of regular?

      4 Replies
      1. re: bushwickgirl

        Smoked paprika is a Spanish product - Hungarians wouldn't touch it with a ten-foot pole. My parents were Hungarian and so I know from judgemental.

        1. re: Nyleve

          Just a suggestion...Actually, I don't know what I was thinking, it was 4am and something about a sub for the anchovies, which the OP wanted to possibly avoid. Not that smoked paprika is any kind of sub for anchovies, LOL.

            1. re: bushwickgirl

              Forgiven. I'm not anywhere near as Hungarocentric as my mother was.

        2. 50 g Butter
          250 g Quark (available at Whole Foods; if you can't find it, sub fromage blanc or 2 parts ricotta and 1 part sour cream)
          ½ Onion, finely minced
          50 g Pickles, finely minced (in Germany they are sweet-sour, so perhaps combine equal amounts dill and bread and butter pickles)
          1.5 Tbsp. Sweet Hungarian Paprika
          1 tsp. German mustard
          1 tsp. Anchovy paste or finely minced anchovies, optional
          1 tsp. Tomato paste, optional
          1 tsp. Capers, chopped, optional
          1 tsp. Chives, snipped, optional
          1 pinch Cayenne, optional
          ½ Clove garlic, minced, optional
          Salt & pepper, to taste

          Mix the butter and quark and fold in the remaining ingredients. Serve with soft pretzels or German rye bread. The recipe notes that Liptauer was originally made in Austria using farmer's cheese made from goat's milk. If you can find that, give it a shot!

          Source: translated from

          2 Replies
          1. re: ChristinaMason

            p.s. my friend is hosting a beer and pretzel party tomorrow night, and I think I'll bring Liptauer. So I'll try this recipe and let you know whether it's good!

            1. re: ChristinaMason

              Oh! It's 1:00 in the morning and expect to dream about this recipe. Thank you for the translation.

            2. Ok, I adjusted the German recipe and blogged it here:

              I can highly recommend!

              2 Replies
              1. re: ChristinaMason

                wow christina....this is way more detail than I ever hoped for! thanks for trying the recipe and providing all of the great background info on your blog!

                1. re: ziggles

                  LOL, maybe TMI on the first kiss thing. Anyway, I hope you try it and like the recipe. It's very very similar to what I had in Austria and recently at a restaurant here in Germany. Please post a comment about how it goes!

              2. There's a pretty good recipe at The Spendid Tables site:

                It's adapted from a Nigella Lawson recipe....