Tirggel
Tirggel or Züri-Tirggel is a pastry made from honey, flour and spices that is eaten in Zurich especially during Advent , around the New Year and, more recently, also on the Sechseläuten . They are baked (flamed) with strong top heat so that they have a brownish top and a light bottom. The upper side shows an embossed picture motif, the lines of which stand out darker. As a rule, Zurich subjects are depicted, for example the Hans Waldmann memorial in front of the Fraumünster or the Spanish bread roll .
Tirggel as a long-lasting energy supplier is also valued by endurance athletes who want to ensure a fast and steady supply of carbohydrates.
history
The word Tirggel is possibly related to targge " to handle a pulpy, doughy mass". It used to be used in large parts of German-speaking Switzerland and referred to various pastries, the recipes of which are no longer known today. The Swiss Idioticon lists meanings such as “carrot”, “kind of gingerbread”, “pretzel”, “kind of Wecken”, “floating brown baked pastries, Schänkeli”, “honey flatbreads”, “aniseed pastries with filling” and “confectionary”. Today's Zurich specialty, the Züritirggel, the flat pastry sweetened with honey with an image pressed into it, has been handed down as a thing and under this name since the 15th century. Until 1840, only city bakers in Zurich had the right to make Tirggel.
The shapes for the picture (called the model) were usually carved out of wood. Every manufacturer prides itself on its diversity, and there are valuable collector's items, which often show motifs from the Bible, coats of arms or scenes from life. One of the last model builders lives in Appenzell. Some forms are in the Swiss National Museum in Zurich.
In the Belgian city of Dinant , a hard honey biscuit called Couque de Dinant , which is very similar to Tirggel, is made.
Tirggel production
To make the Tirggel dough, honey, flour, sugar and possibly water are mixed and kneaded well. Depending on the recipe, additional spices are added. The Tirggel dough, which is processed by hand, can contain up to 30% honey. The honey content can be smaller for machine processing, as the machines would possibly stick together. The well-kneaded dough is rolled out to a thickness of 2 mm and then pressed into the greased model. The model is a negative carved in wood. After removing it from the model, the carved motif remains in the still soft Tirggelteig as a positive. The Tirggel is now baked at 400 ° C pure top heat for 90 seconds. This creates the brown top and light underside typical of Tirggel.
Only a few companies still produce large quantities of Tirggel by hand. When eating, you should let small pieces of Tirggel melt slowly in your mouth to bring out the honey taste.
literature
- Paul Alfred Sarasin: Culinary Zurich, old and new Zurich recipes. Orell Füssli, Zurich 1974, ISBN 3-280-00745-3 , pp. 89-93.
- Schweizerisches Idiotikon , Volume XIII, columns 1567–1573, article Tirggel ( digitized version ).
- Annemarie Zogg: Züri-Tirggel. Customs, images, manufacture. Zürcher Kantonalbank, Zurich 1992.
Web links
- Tirggel in the database of Culinary Heritage of Switzerland
- Hans-Peter Schifferle, Christoph Landolt : Wienachtsguetsli - die Klassiker , in: Wortgeschichte from December 15, 2016, ed. from the editors of the Swiss Idiotikon.
- Honey-sweet tradition from the Zurich region (PDF; 374 kB)
credentials
- ↑ For details see in the Schweizerisches Idiotikon, Volume XIII, Column 1567 ff., Article Tirggel ; also Hans-Peter Schifferle, Christoph Landolt: Wienachtsguetsli - die Klassiker , in: Wortgeschichte from December 15, 2016, ed. from the editors of the Swiss Idiotikon.
- ↑ The Swiss Idioticon records a reference from the Zurich Council and Judgment Book of 1461 as the earliest mention .
- ↑ a b Züri Tirggel , SF Tagesschau . December 6, 2008. Accessed on October 24, 2012. ( Page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.
- ↑ Tirggel production . Tirggel Bakery Honegger Wald. Archived from the original on October 29, 2012. Info: The archive link was automatically inserted and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. Retrieved October 24, 2012.
