Semmede
Semmede (also Zemmede or Zemmadle ) are a simple flour dish that was especially popular in the 19th century in Tauberfranken , the Odenwald , Mainfranken , the building land and the Rhön as a "poor people's dish".
Semmede are generally made from buckwheat flour (so-called heather flour ), which is poured into lightly salted, boiling water. The flour absorbs the water, so excessive heat must be avoided. When stirring with a fork, larger and smaller crumbs will appear after about 10 minutes. These are fried - warm or cold - in a pan in fat, butter (or diced jerky meat), but in such a way that they don't get a crust. The bread rolls are served together with buttermilk , sour milk , fruit or apple puree.
In some localities, the dish is mainly made from potatoes and flour: the cooked potatoes are mashed and mixed with flour, salt and spices, e.g. B. Nutmeg, mixed. Then everything is roasted and turned in a large saucepan until small, bean-shaped balls with a light brown crust are formed.
For Rhöner Semmede , boiled potatoes are boiled and pressed hot through a press and then mixed with cracklings. Breadcrumbs are added to this mass until it can be shaped into cookies. These are then baked in a pan until the edge is golden yellow and crispy. You can also bake the mass like a pancake and then tear it apart. Cucumber salad or pickles and a glass of buttermilk are served with it.
The name "Semmede" comes from the Middle High German "samet" and means "together", "together", "at the same time".
literature
- Karl Schwinn: Food and drink in the Odenwald , Verlag Schmid, Brensbach 2000, ISBN 3-88380-003-1
Individual evidence
- ^ Community of Königheim | Semede |. Retrieved August 20, 2019 .