Dishes of cottage cheese - a mandatory component of the Jewish cuisine. Cheesecakes, dumplings, cheesecakes, and all kinds of casseroles - without them our life can not be imagined. And remember Tevye the milkman! His list of dairy dishes served at the Sholem Aleichem half a page, no less.


Cheese balls - a part of this rich culinary heritage. Now they are not as widely known as the usual cheese cakes, but this is understandable - in Soviet times, honey was not always easy to come by, and many of the dishes have been lost or remained in the tradition of a small number of true connoisseurs. But times have changed again, so it's time to remember long-forgotten recipes.


Balls to cook quickly and easily - yes curd flour or semolina, honey, sesame seeds yes or poppy - someone like that anymore. And are popular with children, who become boring conventional cheesecakes.


This recipe, by the way, more than two thousand years. It is not known who was its creator, but in the book of one of the ancient authors, he appeared in the first century BC. We borrowed the recipe from the Romans, or they with us? Is it really important? Even if the original recipe was a Roman - the Romans had long been there, but we still eat their cheese balls for breakfast. We can say, we took revenge.



You will need:


200 g of cheese or soft cheese

200 g of flour or semolina

1/3 cup honey

70 g of sesame seeds or poppy


Cooking method


Mix cottage cheese with flour and roll balls of small size. Fry them in oil on all sides. Then roll in honey and immediately afterwards in the grains of sesame. The balls to be served both hot and cold.

Bon Appetit!




Anna Markova