Serek (Sirecz)
Сырец
A dense pan-cooked cheese-and-egg dish made to salvage pressed white cheese that had aged strongly. It is a thrifty Eastern Ashkenazi preparation and, as noted in the source, a fitting high-calorie dairy dish for Shavuot.
Ingredients
- •2 cups pressed white cheese or farmer cheese, crumbled
- •4 large eggs
- •2 tablespoons sour cream
- •2 tablespoons butter
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •1 tablespoon chopped dill or parsley
Instructions
- 1
Place the crumbled cheese in a bowl and break it up further with a fork.
- 2
Beat in the eggs and sour cream until the mixture is evenly combined.
- 3
Season with salt, black pepper, and the chopped herbs.
- 4
Melt the butter in a medium skillet over medium heat.
- 5
Pour in the cheese mixture and spread it evenly.
- 6
Cook gently, lowering the heat as needed, until the bottom is golden and the center is mostly set, about 8 to 10 minutes.
- 7
Cover briefly or finish under a low broiler until fully set, then cut into wedges and serve warm.
Kosher notes
This is a dairy dish. Use kosher pressed white cheese or farmer cheese, and keep it separate from meat meals.
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