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This savory cheese pudding from Romania is served as an accompaniment to fish or pareve dishes, or as a dairy entree. This is a very good dish to bake in a microwave, in which case there is no need to butter the baking dish.
Servings: 8
Calories: 265


  • 1/2 cake compressed yeast or 1 package active dry yeast
  • 3 1/2 cups lukewarm water
  • 2 teaspoons sugar
  • 1/2 cup all-purpose flour
  • 2 cups yellow cornmeal
  • 1 teaspoon salt
  • 1 cup pot or farmer cheese drained
  • 6 green onions sliced
  • 1/2 teaspoon black pepper
  • 3 tablespoons butter melted


  • In a large bowl, dissolve the yeast in 1/2 cup lukewarm water, add half the sugar, and leave in a warm place for 20 minutes, or until foaming.
  • Add the flour to the yeast mixture and mix well. Cover with plastic wrap and let rise in a warm place for about 1 hour.
  • Preheat oven to 350°F.
  • Generously butter a 2 quart baking dish.
  • Add the cornmeal, salt, remaining sugar, and remaining 3 cups lukewarm water to the batter. Mix well; batter should be as thick as mayonnaise.
  • Mash the cheese with a fork until smooth, then stir in onions.
  • Pour half the batter into a prepared baking dish. Cover with the cheese mixture, then add rest of batter. Drizzle on melted butter.
  • Bake for 45 minutes or until firm and browned on top.
Calories: 265 kcal
Carbohydrates: 37 g
Protein: 9 g
Fat: 9g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 21 mg
Sodium: 455 mg
Potassium: 165 mg
Fiber: 4 g
Sugar: 2 g
Vitamin A: 222 IU
Vitamin C: 2 mg
Calcium: 15 mg
Iron: 2 mg
Cuisine Jewish
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