Parosa From Israel (Via Greece)

Parosa sits somewhere between a savory cheesecake and a baked cheese pudding. Cottage cheese blended with egg yolks, sugar, cinnamon, and yogurt forms a thick, tangy base, then folded stiffly beaten egg whites give it lift. The result is a casserole that bakes up airy on top with a denser, creamier layer underneath.

The yogurt does two things here. It thins the cottage cheese mixture into a workable paste, and its tanginess balances the sugar so the finished dish reads more savory than sweet. Just a quarter cup keeps the flavor sharp without making the batter too loose.

Baking in a water bath for a full hour is what keeps the texture silky. Without it, the edges overcook and turn rubbery while the center stays raw. The water insulates the casserole from direct heat, letting the egg proteins set gradually and evenly.

This is served chilled, which is important. The flavors settle overnight and the texture firms into something you can scoop cleanly. A spoonful of extra yogurt on top adds a cool, tart contrast.

Pro Tips

• Beat the egg whites to stiff peaks and fold them gently. Stirring deflates them and you lose the light texture that makes parosa special.
• Use creamed cottage cheese, not dry curd. The extra moisture blends more smoothly with the yogurt.
• Only 2 tablespoons of flour go in. It’s just enough to bind, not enough to make this cakey. Don’t add more.
• Make this a day ahead. Chilling overnight lets the cinnamon flavor deepen and the casserole firm properly.

Variations

• Lemon parosa: Add a teaspoon of lemon zest to the batter for a citrusy brightness.
• Ricotta version: Swap cottage cheese for ricotta for a smoother, Italian-leaning texture.
• Honey drizzle: Skip the yogurt topping and drizzle warm honey over each chilled serving instead.