I have discovered something stereotype defying living here in Germany:
Germans don’t live off sausage, sauerkraut, and enormous pretzels.
Yes, all of that is widely available, but so are other dishes and my favorite food discovery here by far are Maultaschen.
Maultaschen are said to be first created by monks who were trying to hide the meat from God during Lent. Silly monks. The reasoning may have been a little ridiculous, but the product is fabulous. Maultaschen is a very German dish, but not even all of Germany. It is actually most popular in my region, the state of Baden-Württemburg I call it German ravioli, but Maultaschen are typically made larger than ravioli.
Maultaschen are noodle dough pockets generously stuffed with a combination of ground meats, onions, bread crumbs and herbs and spices, boiled to tender perfection and plopped on a plate adorned with a side of delicious German vinegar-based potato salad.
Back in December, our friend Ben gave us the amazing opportunity to accompany him to his hometown of Pforzheim for his band’s concert and a traditional and regional lunch with his father. His father had all the ingredients ready and put us all to work. It was an unbelievable meal with people I adore.
Ben’s Dad’s famous Maultaschen recipe found here.