Millet balls

One of my favorite ingredients in Hungary is turo. It’s a Hungarian farmer’s cheese, not entirely like ricotta, but a firmer, very lightly salty relative of it. Unfortunately it cannot be found in the US easily (or at all). Millet apparently happens to be a perfect substitute for it  when it comes to making turogomboc, or dumplings. I highly recommend trying this recipe if you are up for something unfamiliar and new.


1 cup millet

3 cups milk

0.25 cup sugar

big pinch of salt

juice of a lemon

zest of a lemon

1 tsp vanilla extract

3 tbsp yogurt

1/3 cup semolina/farina/soji



vegetable oil

sour cream




Soak the millet in warm water overnight.

Wash and drain the millet, add the milk, salt, sugar, and vanilla and simmer until the millet completely falls apart and is a mush. Mix in the lemon juice, zest, and yogurt. Mix in the semolina and cover the pot.

Allow to cool. Meanwhile, on 1-2 tbsp oil brown about a cup of unseasoned breadcrumbs.

Form the millet paste into 2-inch balls. Roll them into browned breadcrumbs.

Mix 1 cup of sour cream with sugar to taste. Add 1 tsp vanilla. 

Drizzle the balls with the sweetened sour cream, and sprinkle with cinnamon. Serve!

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