Maultasche
Template:Expand German Template:Short description Template:Infobox prepared food
Template:Lang (Template:IPA; singular Maultasche Template:Pronunciation, Template:Lit) are large meat-filled dumplings in Swabian cuisine. They consist of sheets of pasta dough filled with minced meat, smoked meat, spinach, bread crumbs and onions, and flavored with herbs and spices such as black pepper, parsley and nutmeg. Template:Lang are typically Template:Convert across. They are square or rectangular in shape.
On 22 October 2009, the European Union recognized Template:Lang (Template:Lang or Template:Lang) as a 'Protected Geographical Indication (PGI)'<ref>Template:Cite web</ref> and remarked that the dish is significant to the cultural heritage of Baden-Württemberg.<ref>23.10.2009 DE Amtsblatt der Europäischen Union (Gazette of the European Union) L 278/5; Verordnung (EG) Nr. 991/2009 der Kommission vom 22. Oktober 2009.</ref> This measure provides protection to the integrity of the dish, mandating that genuine Template:Lang are only produced in Swabia, a historical region that was incorporated into the modern German states of Baden-Württemberg and Bavaria.<ref>shortnews.de, German article accessed 05-01-10.</ref>
History
In Swabia, Template:Lang are the traditional dish associated with the Lenten commemoration of Maundy Thursday and Good Friday. During Lent, Catholics and other Christians are encouraged to refrain from eating meat. However, Template:Lang are humorously associated with these days because the meat in the dish is concealed under the pasta dough and cannot be seen by God. Among the anecdotal stories regarding the origin of the dish, one claims that Template:Lang were created by the Cistercian monks of Maulbronn Abbey for that purpose.<ref>(in German) Dierig, Von Carsten. "Ein schwäbisches Nationalgericht erobert das Kühlregal: Das Familienunternehmen Bürger stellt jedes Jahr 1,5 Millionen Maultaschen her - Eigene Ladenkette geplant" in Die Welt 9 February 2009. Retrieved 5 December 2012.</ref> A Swabian German nickname for the dish, Template:Lang, means "God-cheaters".Template:Cn
One of the earliest mentions of the name Template:Lang is associated with several recipes in a 1794 cookbook—however, these are recipes for sweet preparations, and not a savory meat-filled entree.<ref>Allgemeine Küchenlexicon für Frauenzimmer. II. Th. Leipzig 1794. Col. 124–125</ref>
The name Template:Lang is a compound word and could derive from three possible meanings: The first being that Template:Lang comes from the combination of the noun Template:Lang referring to the mouth of an animal and Template:Lang, which means "pocket" or "bag." Thus, Template:Lang literally would mean "feedbag"—as in a bag used for feeding livestock—and probably derives this name from its appearance. In Swiss dialects "Mul" or "Mu" also just means "mouth" (despite its meaning of "mouth of an animal" in the standard language.) the same could be the case in Swabia, since they also speak an Alemannic dialect, just as the Swiss do. The second meaning could be that from an archaic word — either Template:Lang or Template:Lang—for a "slap in the face."Template:Citation needed If this were its origins, the name could be a comparison between a swollen cheek after being slapped with the shape and appearance of the dish. The third explanation might be just a reference to Maulbronn Abbey and be short for Template:Lang.Template:Citation needed
Preparation
Template:Lang are traditionally prepared in two ways, either:
- Template:Lang (simmered in broth and served like a soup),
- Template:Lang (dressed with butter and onions).
Some recipes for Template:Lang use bacon for the meat filling.