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Mary's avatar

Can you share the curd recipe? I’m game

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Felicity Spector's avatar

So sorry! I was in bed with a virus but let me see if I can find a link

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Tetyana Nesterchuk's avatar

My favourite food too and I love that you know Maria! I was once fortunate enough to enjoy her Odessa culinary tour and miss her since she moved to Berlin (and since the war started as we have so little time to enjoy living).

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Felicity Spector's avatar

She is such an incredible person! I’ll see her in a few weeks when I’m back in Odesa. Her book will be amazing

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Kirsty MacCrimmon's avatar

I love syrnyky. When my Ukrainian friend makes them they are hard to resist- with or without raisins, but I’m definitely pro raisin like you. She usually serves them with smetana, and given that we’re in Scotland, often with marmalade too. So good.

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Felicity Spector's avatar

I am totally on a mission to get breakfast places here to make them!

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Sophia Real | Real Simple Food's avatar

Thanks for sharing the recipe - cannot wait to make these!

And it's interesting - the recipe sounds similar in many ways to Italian Gnudi and Austrian Topfenknödel, though these are of course boiled (but I always like frying the leftovers in some olive oil or butter depending on whether I am serving them sweet or savoury).

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Felicity Spector's avatar

I am very definitely no expert - although I’ve probably eaten more than 100 different kinds of syrniki by now!

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Sophia Real | Real Simple Food's avatar

Wow, that is impressive! At the very least that qualifies you as a Syrniki connoisseur! 😉

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Felicity Spector's avatar

I should have a T-shirt printed!

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Bucky's avatar

As a lifelong curd addict raised in Wisconsin, USA, the photo of the curd market gave me a lovely dopamine hit. Thank you, and for the recipe as well. I might give that a go, even though I'm an absolutely wretched cook. Be well!

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Felicity Spector's avatar

Curd cheese deserves to have more plaudits! That was just a corner of the cheese section in the market… so many different kinds all home made!

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