Maultasche

(; singular Maultasche (Template:ErrorTemplate:Category handler)Template:Category handler, 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. are typically across. They are square or rectangular in shape.

On 22 October 2009, the European Union recognized ( or ) as a 'Protected Geographical Indication (PGI)' and remarked that the dish is significant to the cultural heritage of Baden-Württemberg. This measure provides protection to the integrity of the dish, mandating that genuine are only produced in Swabia, a historical region that was incorporated into the modern German states of Baden-Württemberg and Bavaria.

History

In Swabia, 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, 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 were created by the Cistercian monks of Maulbronn Abbey for that purpose. A Swabian German nickname for the dish, , means "God-cheaters".

One of the earliest mentions of the name is associated with several recipes in a 1794 cookbook—however, these are recipes for sweet preparations, and not a savory meat-filled entree.

The name is a compound word and could derive from three possible meanings: The first being that comes from the combination of the noun referring to the mouth of an animal and , which means "pocket" or "bag." Thus, 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 or —for a "slap in the face." 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 .

Preparation

are traditionally prepared in two ways, either:

• (simmered in broth and served like a soup),
• (dressed with butter and onions).

Some recipes for use bacon for the meat filling.

See also

• German cuisine
• List of German dishes
• List of stuffed dishes
• Ravioli
• Wonton
• Kreplach