The Easter Holidays are finally approaching, and many of you can look forward to a few extra days off from work or school. Easter is a great opportunity to gather with your family and friends, and – of course – eat. A lot. After all, what could be a better way to celebrate the end of the traditional fasting season than having a tasty lamb roast, delicious dishes made from eggs, and vast amounts of chocolate?
While probably every country and even region has their own special foods for Easter, I want to share with you a German Easter recipe which you might not know yet: Maultaschen.
Maultaschen are a speciality of Swabian cuisine. They are pockets made from pasta dough, filled with Brät (a kind of sausage meat), spinach, onion and soaked bread. As you can see on the picture, they look a bit like huge ravioli, and indeed, some Italians claim that Germans stole their recipe. Swabians know of course that this is not true. 😉
Maultaschen are traditionally prepared on Holy Thursday, and then eaten on the same day and on Good Friday. This is why they have another nickname in Swabian: “Herrgottsbscheißerle” (translates to “God-cheaters”). Since eating meat is traditionally not allowed during the fasting season until Easter Day, the meat is “hidden” in the Maultaschen.
There are many slightly differing recipes for Maultaschen, and some of the traditional ingredients (like Brät) may be hard to find where you live. Here is a recipe in English you could try:
Let me warn you: Making real Maultaschen is a task that might take up a large part of your day – at least if you prepare everything on your own. If you’re running out of time, you might choose to buy pasta dough instead of making the dough yourself, or use frozen spinach instead of fresh spinach. If you do prepare everything by yourself, however, you will be rewarded with the most delicious Maultaschen!
Good luck and Guada Honger!