The Austrian Liptauer Recipe is a flavorful cheese bread spread enriched with Paprika and similar spices and ingredients.
It’s a common sight in our local Austrian homes and Liptauer is actually very easy to make from scratch!
Learn how to make Liptauer further below in the recipe!
Have you ever heard about a bread spread/ dip called Liptauer?
It might be unknown to the world but in middle and east Europe it is a common delicacy. This particular spicy spread is traditionally made with sheep’s milk cheese also known as bryndza.
Liptauer originated in the region of Liptov in Slovakia which used to be part of the Austrian Hungarian empire before the fall in 1918.
The Liptauer was popular at that time amongst the royal circle and was served with a Caviar topping at court and in noble restaurants in Vienna.
Nowadays, including this Austrian Liptauer Recipe, is served as snack in every household in middle and eastern Europe.
As a child in kindergarten I used to watch my fellow colleagues unwrap a slice of black bread with some Liptauer at the side.
I remember too taking a bite from a friends bread and shaking my head. It wasn’t my kind of slice at the time, black bread was never my forte and I had an unusual habit of keeping away from milk products.
My mum wasn’t used to prepare Austrian dishes for us. My school snack was mostly some croissant or pain au chocolat, simply the french side of live.
But I remember when I fell in love with this spread! My family and I had taken a short vacation to east Austria with an aim of discovering and learning more from our culture.
East Austria is known for its White Wine and Viticultural areas in the whole world. Life over there was a contrast to ours, the landscape itself was of a different kind.
We soon discovered that the local inns were run by so-called Weinhauer, known in English as winegrower.
Our first day we were looking to have lunch and roamed the whole area up and down when we realized that the Inns were only opening after 4 pm in the afternoon.
Seriously, we didn’t understand why but we had no choice and had to adapt!
Finally one of those Buschenschank Inns (also called Heuriger, just like the drink!) opened their doors and we made ourselves comfortable in their open garden sitting arrangement.
We kids ordered some fresh Grape juice and my parents started to test the wines.
To the wine fitting, we were served local brown bread with different types of cold meat cuts, lards, cheese and a spread, the Liptauer.
When I am on holiday I roam about the plains with an open mind to try out things, that was the case that day.
I was very pleased with the taste of the Austrian Liptauer Recipe all together with the bread and the grape juice, everything together, the whole experience took me on a journey and I all of a sudden understood the use of the Liptauer spread, its purpose in this world!
In case you are not convinced of this magnificent spread, then I suggest you get east/middle Europe into your house with grape juice/White wine, brown bread, cold meat cuts, lard, cheese and some homemade Liptauer. You won’t be disappointed!
And if you are planning to travel the wonderful Austrian plains, then you might need this food English/german/Austrian german translation!
Austrian Liptauer Recipe
For the spread:
- 3.5 ounces Fresh Cottage Cheese 20% fat or fresh cottage cheese (best suitable bryndza – sheep cheese)
- 2 Tablespoons Butter soft
- 1 Tablespoon Onion chopped
- 1 Garlic chopped
- 1 Teaspoon Original Dijon Mustard
- 1 1/2 Teaspoon Paprika
- 1/4 Teaspoon Caraway Seeds
- 1/4 Teaspoon Salt
- Black Pepper pinch
- Bell Pepper sliced or diced small
- Pickles chopped
- Capers optional
- Grab a bowl and add the soft butter together with the quark and mix well. See that no bits are left and the mixture is smooth.
- Clean, rinse the Onion and Garlic and chop fine, add them to the quark/butter mix.
- Throw in the rest of the spices and salt to the combination and mix it well.
- Garnish with red capsicum, pickled cucumbers and capers.
- You can also use Mascarpone or other flavorless plain cream cheese variations.
- In east Europe sheep cream cheese is still very common and it lends the Liptauer a certain special flavor.
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Dear Reader, Have you tried a food which you didn’t like at first but learned to love later on when you were properly introduced to it?Please feel free to share your thoughts and ideas with us in the comment section further below!