In this episode we hear all about a German Travel Company from our special guest Ava Metz Tolliver. She talks about a German dish that she has made and tells us what is in it. The main dish she mentions is called “Maultaschen.”
History and Origin
The founding of Maultaschen is credited to Cistercian monks from the Maulbronn Monastery, according to a famous narrative that dates back to the 17th century. The monks supposedly concealed the flesh inside pasta dough to avoid breaching the religious prohibition on eating meat during Lent; therefore, the moniker “Herrgottsbescheißerle,” which translates as “Little God-Cheaters.”
Components and Methodology
Traditionally, Maultaschen are filled with the following ingredients:
Ground Meat: Typically a blend of veal, hog, and/or beef.
Fresh or frozen spinach, cut finely.
Bread Crumbs: To absorb moisture and add texture.
Garlic and onions: For a strong taste.
Herbs and Spices: salt, pepper, parsley, and nutmeg.
Made with flour, eggs, and water, the dough is thinly flattened out and then cut into squares. Each square is filled in the center with a tablespoon of filling, folded over, and sealed to form a pocket. There are several methods to cook maultaschen, such as baking, pan-frying, or boiling in broth.
Cultural Importance
Maultaschen are a mainstay during festive events like Easter and are more than just a delectable treat—they have cultural importance in Swabia. Many families have treasured family recipes that have been passed down through the years, keeping the culture and sense of place alive.
In summary
Maultaschen are a popular dish in German cuisine because they are the ideal fusion of culture, history, and flavor. These flavorful pockets, whether savored in a hearty stew or pan-fried to golden perfection, bear witness to the rich culinary legacy of the Swabian region. Discovering the world of Maultaschen provides a window into the customs and inventiveness of German cuisine in addition to a delectable lunch.
For more recipes and culinary stories, get your copy of the Gourmand World Award Winning Book: The Basic Art of Italian Cooking: Holidays and Special Occasions.
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