In the early 1940s, Ron Levy-Arie’s grandmother Hilda moved from Plovdiv, Bulgaria to British Mandate Palestine. In her new home, she continued to prepare Bulgarian recipes, particularly on Friday afternoons when she hosted a weekly family lunch. This recipe from Hilda was nicknamed “dunce pie” in the family for its simplicity (so simple that anyone can make it).
This recipe is featured in the cookbook “The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long.” Read more about Ron Levy-Arie’s family in “The Bulgarian Grandmother With the Golden Touch“.
Ingredients
1 garlic clove, un-peeled and halved lengthwise
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
4 eggs
¾ cup (8 ounces) sour cream
1 cup (half pint) heavy cream
4 cups (14 ounces/400 grams) kashkaval cheese, grated on large holes of box grater
Preparation
- Position an oven rack at the middle position with no rack above it and preheat the oven to 425°F.
- Rub the inside of a 1.75- or 2-quart baking dish with the open-faced half of garlic clove, going over the entire surface of the dish a few times. Generously grease the dish with the butter, sprinkle in the flour and coat the entire surface of the dish with the flour, tapping out any excess over the sink.
- Place the eggs, sour cream, and heavy cream in a large bowl and whisk until smooth.
- Gently fold the cheese into the mixture until evenly combined. Pour the batter into the baking dish and smooth the top.
- Bake for 30-35 minutes, until puffed and golden, and the center is set. Serve immediately.
