The Balkan Cookbook

Romanian Cheese Souffle

A simple, satisfying luncheon dish from Inge Kramarz’s The Balkan Cookbook.

Somewhere between a quiche and a flan, this “cheese souffle” eats more like a savoury pie. Served with a side salad, some jam or maybe even some sour cream, I found this to be a pretty enjoyable dish.


1 lb cottage cheese
4 eggs
4 tbsp cornmeal
2 tbsp flour
3 tbsp butter
3 tbsp sour cream
1 tsp sugar


  1. Put cottage cheese into a food processor and blend smooth. Keep in processor.
  2. Beat eggs and add to food processor along with cornmeal, flour, butter, sour cream, salt to taste, and sugar. Blend until smooth.
  3. Pour into a buttered souffle dish.
  4. Bake in pre-heated over at 400 degrees for 45 minutes or until the surface takes on a golden brown hue.
  5. Serve with a side salad and jam.