Getzen
Getzen are a traditional, mostly meat-free dish of the Erzgebirge cuisine . Without addition, it is understood to mean the buttermilk getzel.
Buttermilk mesh
The buttermilk dishes has like other potato dishes of the Erzgebirge ( grimaces , Klitscher , Rauchemaad , green dumplings developed) in times when you look at meat meals could rarely afford.
preparation
For preparation, a mass is made from grated raw potatoes and buttermilk . In some areas, grated boiled potatoes are added to this mass. The mass is salted and possibly seasoned (depending on the recipe with onion , pepper or plenty of caraway seeds ) and baked in bacon , butter or oil (usually linseed oil ) in the oven or a cast iron pan. The mixture may be topped with bacon or fried sausage pieces when baking . A berry compote , often made from blueberries (in the Erzgebirge: blackberries), cranberries or applesauce is served with the buttermilk getzels . In recent times, eggs or flour have also been added to the mass . These two ingredients are not found in traditional recipes.
More types
In contrast to the buttermilk garnet, the blueberry garnet does not contain any potatoes. A dough is made from flour , egg yolk , milk , salt and possibly sugar . The blueberries (fresh or preserved) are added to the mixture . The whole thing is baked in the oven or in a Getzen pan and sprinkled with sugar and cinnamon before serving.
Often other fruits are also added, for example apples, plums, raspberries or cherries.
If you leave out the fruit when rotting blueberries, one speaks of flour getzen (Erzgebirge: Mahlgetzen). So it does not contain potatoes or fruit, but flour and sugar. Cubes of bacon are often added to this. Then one also speaks of the Speckgetzen (Ore Mountains: Spackgetzen).
The Green Getzen consists only of grated raw potatoes and a little salt . The thin dough is baked golden brown on both sides with a little sunflower oil in a wide Getzen pan and sprinkled with a little sugar before serving. The origin of the designation Grüner Getzen , like the designation of the green dumplings , is not certain. On the one hand, it can be due to the preparation from raw potatoes or, on the other hand, to the green color of the grain.
In the case of bread rolls , cut and roasted white bread cubes ( breadcrumbs ) are used instead of flour . The Zeppelgetzen is a bread roll with diced bacon.
Other types of grasses are egg grids , Bröselgetzen (Erzgebirge: Breeselgetzen) and Heringsgetzen (Erzgebirge: Haarichgetzen).
literature
- The Arzgebirge cooking top. Old recipes from the Ore Mountains . Annaberg-Buchholz: Erzgebirgs-Verlag Häckel
- Gotthard Schicker : Gutgusch'n. The cookbook from the Ore Mountains . Annaberg-Buchholz: Erzgebirgs Rundschau GmbH 1998 (3rd edition)
- Ehrhardt Heinold: Ardäppelsupp and onion quark. The most beautiful recipes from the Ore Mountains . Husum 2008 (2nd edition)
- Ingeborg Delling: Green lumps and sponge brew. Small cookbook of the Ore Mountains and Vogtland . Chemnitzer Verlag 2007
