Arab horsemeat
Arab rider meat is a quickly prepared meat dish from the 1950s, which was first presented under this fantasy name by the actor and first German TV chef Clemens Wilmenrod in one of his cooking programs .
In his book Wie in Abrahams Schloß , published a few years later, Wilmenrod wrote the following about the alleged origin of the court:
“At the mouth of the dog river [...] the caravans stopped. The horses stand here, the camels lie around, the fires are lit, the pans are sizzling. I was lucky enough to be invited to a snack whose recipe I put on TV and which became one of the biggest hits. "
The sonorous name is a pure invention and, from today's point of view, is an exaggeration that is in no way justified by the basic products and spices used, as it is merely a meat roast with a few ingredients . However, it was part of Wilmenrod's style to give the television audience in post-war Germany a touch of wanderlust through exotic naming and framing, mostly fictitious travel stories .
The “Reiterfleisch” consists of mixed minced meat , which is braised in a pan together with chopped pickles , apples, eggs, horseradish , tomato paste and sour cream . During the braising, the mass is constantly stirred, so that a loose consistency is created. The rider meat is served with potatoes on a ring of green beans or lettuce .
literature
- Clemens Wilmenrod : As in Abraham's lap. Breviary for globetrotters and gourmets . With 42 drawings by Armin Schäffer. Hoffmann and Campe, Hamburg 1958, DNB 455687307 , p. 179 ff .
Individual evidence
- ↑ Von Telemann: Through the desert . In: Der Spiegel . No. 26 , 1959, pp. 57 ( Online - June 24, 1959 ).
- ↑ Matthias Heine: Fantast at the cooking pot. Die Welt , November 23, 2009, accessed April 4, 2012 .