Tirteln
Tirteln even Tirtlan, door buns , Tirschtln , Tirschtlan or Ladin Tutres are a traditional donut of South Tyrolean cuisine, originally especially in Pustertal to Brixen , in the Val Badia and in Eisacktal found distribution. Tirteln consist mainly from a dough of wheat - and rye - flour , milk , eggs and butter and cooked with various fillings.
preparation
The dough , made from flour (wheat and rye in equal parts), butter, milk and eggs is formed into a roll, from which pieces are cut off and rolled out into plate-sized slices. Half of the slices are coated with the prepared filling, covered with a second, unpainted piece of dough and rounded out or cut out with a baking pan and pressed together at the edges. Then they are baked swimming in hot fat (classic: clarified butter ).
Fillings
Tirteln are traditionally divided into sweet, sour and green tirteln. Sweet tirtels are filled with a mixture of jam or cranberries and locust bean gum , while the sour tartlets are mostly cabbage. Green tartlets are filled with spinach or Swiss chard , curd cheese and mashed potatoes . The imagination, however, no limits, so the wedding and wrote first Mass - cook Nothburga Engl in her handwritten cookbook of 1837 eleven different fillings, u. a. also with meat, offal, semolina or chocolate.
Customs and traditions
Tirteln were originally only common on high feast days, they used to be considered a fine delicacy. It was only later that it became common practice to eat it at every opportunity, warm or cold, in the evening or for breakfast, with coffee, with puree or in soup. In Milland near Brixen, a "Türtlmarkt" was held next to the cattle market on the second Saturday of Lent until 1925. In Lüsen there was a poor supper on the occasion of the St. Georgi Church Day, at which, according to a recording from 1749, “Törteln” were also distributed.
There were special Tirteln in Olang , whose population was not allowed to eat anything animal due to an old plague vow on the day before Sebastianitag , January 19th. In the evening there were tirteln, for whose dough onions were mixed with linseed oil and a "mete". The “Mete” consisted of a baking of linseed oil and flour, to which poppy seeds and charcoal were added and then poured with sugar water. If the "Mete" was particularly black, it was seen as a special fasting meal .
literature
- Franz Maier-Bruck: From eating in the country - classic farmer's cuisine and home-style cooking . Kremayr & Scheriau / Orac, Vienna 2006, ISBN 978-3-218-00662-0 , p. 492-493 .
Individual evidence
- ^ Anton Dörrer, Leopold Schmidt: Folklore from Austria and South Tyrol. Hermann Wopfner for his 70th birthday. 1947, p. 155 ( Google preview ).