The three main ingredients are spreadable white cheese like quark, chives and paprika.[5] About one third of "traditional" Liptauer consists of bryndza, a sheep milk cheese. Other soft cheeses used include cottage cheese, quark and goat.[6] These are mixed with sour cream, butter or margarine and finely chopped onions; sometimes beer is added.[2] Usual spices include ground paprika, fresh parsley and whole (or ground) caraway seeds. Variants add others such as prepared mustard, Worcestershire sauce, capers and anchovy paste.[citation needed]
In Szeklerland and among other Transylvanian Hungarians, tarragon is also mixed in.
Liptauer is traditionally eaten as an open sandwich, especially with rye bread or pumpernickel toast, or bagels, and also as an appetizer with crackers, served with beer or wine, or as a filling for cold dishes[2] such as stuffed tomatoes, peppers, celery or hard boiled eggs. Ready-made Liptauer is generally available in small tinfoil packages and has a spicy, sharp taste.[7]
In Austria, Liptauer is a typical snack served at Heurigen, Austrian wine-drinking taverns.[8] In Slovakia and Hungary many families have their own recipe for the dish. In Serbia, Liptauer is available in most restaurants that serve local cuisine. It is often made spicy with paprika, roasted red peppers and egg yolks.
