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Spundekäs

Serves 4 to 6 Appetizer vegetarian, Appetizers

Spundekäs

Spundekäs hails from the Rheinhessen region of Germany, where it's prepared with an effortless touch and a generous spirit. Traditionally enjoyed as a savory accompaniment to a leisurely afternoon or evening of wine tasting, this dish brings a touch of comfort to the table. There's no rush here; it's made with a quiet confidence, each ingredient added by feel, not measure.

The taste of Spundekäs is a creamy symphony of tangy quark and smooth cream cheese, underscored by the subtle warmth of sweet paprika and the gentle bite of raw onion. This spread embraces both simplicity and depth, with a final dusting of caraway seeds adding an unexpected twist. Serve it with fresh bread or pretzels, and don't hesitate to indulge in a second helping.

Ingredients

  • 250 gcream cheese
  • 100 gquark
  • 2 tbspsour cream
  • 1onion — finely grated
  • 1 tspsweet paprika
  • to finishcaraway seeds
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion. Ensure the pieces are small and even, as this will help them blend smoothly into the creamy mixture later. Set the chopped onion aside.
  2. In a medium-sized mixing bowl, combine 250 g cream cheese, 100 g quark, and 2 tbsp sour cream. Use a spatula or a wooden spoon to mix until the mixture is smooth and well-combined. The texture should be creamy with no visible lumps.
  3. Add the finely chopped onion to the cream cheese mixture. Stir thoroughly to ensure the onion is evenly distributed throughout the mixture. This step is crucial for the flavor to be consistent in every bite.
  4. Sprinkle 1 tsp of sweet paprika over the mixture. Stir again until the paprika is fully incorporated, giving the mixture a light reddish hue. The paprika not only adds color but also a subtle sweetness that complements the creamy base.
  5. Season the mixture with fine sea salt and freshly ground black pepper to taste. Start with a small amount, mix, and taste before adding more. The seasoning should enhance the flavors without overpowering them.
  6. Transfer the Spundekäs to a serving dish. Sprinkle a few caraway seeds on top for a hint of earthy flavor and a touch of visual appeal. The seeds should be used sparingly, as they have a strong flavor.
  7. Serve the Spundekäs immediately with fresh bread or Brezeln. The dish should be creamy and smooth, with a balanced flavor profile that invites a second helping. Enjoy this traditional Rheinhessen specialty with family and friends.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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