Maultaschen

Maultaschen (singular Maultasche (help·info)) are a Swabian (Baden-Württemberg, Germany) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices (e.g. parsley and nutmeg). Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8-12 cm (3-5 inches) across. Maultaschen are traditionally eaten either geröstet (cut into slices and fried in a pan with onions and scrambled eggs) or in der Brühe (simmered in vegetable broth), or geschmälzt (dressed with butter and onions), usually with potato salad. On Maundy Thursday and Good Friday, Maultaschen are a traditional dish in Swabia, because the meat is concealed under the pasta dough and cannot be seen by God. Therefore they have earned the nickname "Little Cheaters on God" (Swabian "Herrgottsbescheißerle"). Various stories are told about the origin of Maultaschen although there is hardly evidence for one or the other.

• Maultaschen are rumored to have been invented by monks of the Maulbronn monastery to conceal the fact that they were eating meat during lent. The monks hid the meat inside of the Maultaschen, believing that God couldn't see it that way. (This is reflected in the humorous alternative Swabian name Herrgottsbescheißerle (roughly: "little ones to cheat on the Lord")

• Maultaschen could derive from the words "Maultatzen" or "Maultatschen" which is antiquated for a slap in the face. Thus the name could refer to the similarity between a swollen cheek and a Maultasche

• A cook book from 1794 contains several recipes for Maultaschen, but these are recipes for sweet desserts.

• The compound word "Maultaschen" comes from the word "Maul" which means the mouth of an animal and "tasche" which means bag. Maultaschen literally means "feedbags" as if for livestock, and is probably named for its appearance.

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