Take that, God

One of my favourite German dishes is Maultaschen. In case you haven’t heard of them, these are pasta squares filled with minced meat, spinach, breadcrumbs and onions, and flavoured with various herbs and spices. I can only recommend trying them.

Image result for maultaschen
Gimme. (Image source: stuttgart-tourist.de)

Last night, however, I was not eating Maultaschen; I was having a consolation drink with my pub quiz team in cosy HOME Bar after a particularly dismal performance. To cheer everyone up, I told them about my new favourite German word – Sandwichkind (literally, sandwich child). I guess “Malcolm in the Middle” was called “Malcolm is the Filling” in Germany, although I might need a German to corroborate that.

Image result for sandwich kind
DAS Sandwichkind (Image source: spiegel.de)

Norbert: Hey, you want to hear another funny thing? 

Me: Funny funny or German funny? 

Norbert: ?

Me: OK, go on.

While I was aware that Maultaschen (probably) translates as “mouthofananimalbag”, I hadn’t really given much thought to the origins of this delectable Swabian treat. Clearly I should have for it turns out that the Swabians are tricky, non-God-fearing buggers, as Norbert explained.

Maultaschen are traditionally associated with Lent, which is when all good Christians are encouraged to refrain from eating meat. Like me, the Swabians obviously decided this was a load of nonsense. So they invented Maultaschen, the idea being that because the meat is covered by the pasta dough, God won’t be able to see it. Genius, right? There’s even a Swabian nickname for the dish – Herrgottsbescheißerle – which means “small-God-cheaters”.

Me: Bah haha! That IS funny! 

Herr God, if you’re reading this, I made it all up. Can the Swabians and I still go to heaven? We’ll bring you some Maultaschen…

 

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16 thoughts on “Take that, God”

  1. After taking a Swabian cooking course, my husband and I now make these ourselves, right down to making the pasta dough ourselves. It takes a good afternoon (and you need a looooong countertop), but we freeze what we don’t eat on the first evening and can enjoy homemade “Little God Bullshitters,” as I call them for months afterwards. 🙂 There’s a restaurant in Esslingen that does only Maultaschen, and it’s impressive to see how many different ways it can be prepared/served. I wrote my blog post about these little snout bags before we really learned how to make them. The pasta needs to be thin enough to read a newspaper through it!

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