Our FOURTH meeting was at my place. Last time we cooked a typical Hungarian dish, so it´s time to eat a German dish as well. Since I grew up in southwest Germany (Swabia), we decided to make a typical Swabian dish – Maultaschen 😊 Hmm how to describe it…I would say Maultaschen are similar to Italian raviolis, but a little bit larger. It consists of an outer-layer of pasta dough which encloses a filling traditionally consisting of minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices like pepper and nutmeg. Unfortunately, I forgot to take a photo, so here is one I found on the internet.
Indeed, a Swabian German nickname for the dish is Herrgottsbescheißerle, which means “small God-cheaters”. I told Flóra that Maultaschen were created in a funny way. During Lent, Catholics and other Christians are encouraged to refrain from eating meat. However, Maultaschen are humorously associated with these days because the meat in the dish is concealed under the pasta dough and cannot be seen by God 😊
Cooking “Do it yourself Maultaschen” takes a long time and you need special ingredients you can´t buy in Finland. So, my parents brought me two packages from Germany, when they were visiting me in Tampere.
We decided to simmer them in broth and serve them as a soup with salad. But there are also other ways to prepare Maultaschen: You can cut them into slices and fry them in a pan with scrambled eggs or dress them with butter and onions and serve them usually with potato salad.
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