Difference between revisions of "Obatzda"

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'''Obatzda - also ''Obatzter'', ''Obazda'', ''Obazde'' or ''Obazd'n'' - is a piquant cheese specialty, which is an integral part of any Bavarian beer garden. This classic beer garden meal comes in countless variations. Some beer gardens are famous for their creations.'''
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'''Obatzda - also ''Obatzter'', ''Obazda'', ''Obazde'' or ''Obazd'n'' - is a piquant cheese specialty, which is an integral part of any Bavarian beer garden. This classic beer garden meal comes in countless variations. Some beer gardens are famous for their own creations.'''
  
 
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{| class="imageTable"
 
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|colspan="3" | [[File:Raeuber-Kneissl-Garten_011.jpg|600px]]
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|colspan="3" | [[File:Braeustueberl Weihenstephan 029.jpg|600px]]
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|[[File:Raeuber-Kneissl-Garten 011.jpg|196px]]
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|align="center"|[[File:Obatzda 001.jpg|196px]]
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|align="right"|[[File:Zur Einkehr Solalinden 003.jpg|196px]]
 
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The original Obatzda recipe was created in the [[Bräustüberl Weihenstephan]] in Freising by Katharina Eisenreich, who was the innkeeper of the Bräustüberl from 1920 -1958. In the early 1920s she served her morning pint guests a portion of Obatzda, which was immediately successful. Over the years, the Obatzda developed into a true light meal classic and is surely offered at the self-serviced food stall in every real Bavarian beer garden.
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The original Obatzda recipe was created in the [[Bräustüberl Weihenstephan]] in Freising by Katharina Eisenreich, who was the innkeeper of the Bräustüberl from 1920 -1958. In the early 1920s she served her morning beer guests a portion of Obatzda, which was immediately successful. Over the years, the Obatzda developed into a true light meal classic and is surely offered at the self-serviced food stall in every real Bavarian beer garden.
 
 
== Obatzda-Originalrezept vom Bräustüberl Weihenstephan ==
 
 
 
Für 1 kg Obatzda werden benötigt:
 
 
 
* 1 kg Brie
 
* 70 g Butter
 
* 150 g Frischkäse
 
* 120 g Zwiebeln
 
* 5 g Paprikagewürz
 
* 1 Prise Kümmel gemahlen
 
* 1 Prise Salz und Pfeffer
 
* 10 cl Weihenstephaner Vitus Weizenbock oder Weihenstephaner [[Weißbier]]
 
 
 
Den Brie zu einer Masse verarbeiten (evtl. durch eine Fleischwolf drehen). Butter, Frischkäse, gehackte Zwiebeln und Paprikagewürz dazugeben. Mit Kümmel, Salz und Pfeffer abschmecken.
 
 
 
''Serviervorschlag:'' Den Obatzda mit einem Eisportionierer auf ein Brotzeitbrett geben. Mit roten Zwiebeln, Schnittlauch, Salatblättern und/oder Salzstangen garnieren.
 
 
 
''Variation:'' Für einen Bärlauch-Obatzda das Paprikagewürz durch 80 g gehackten Bärlauch und 60 g gehackte Petersilie (für die Farbgebung) ersetzen.<br><br>
 
  
== Obatzda für 4 Personen ==
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== Original Obatzda recipe of the Bräustüberl Weihenstephan ==
  
* 200 g vollreifer Camembert (50% Fett i.Tr.)
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* 2 EL weiche Butter
 
* 1 fein gehackte Zwiebel
 
* 1 TL grob zerstoßener Kümmel
 
* Salz
 
* Pfeffer
 
* Paprikapulver (edelsüß)
 
* Zwiebelringe zum Garnieren
 
  
Den Camembert mit einer Gabel zerdrücken und mit der Butter vermischen bis eine feinbröckelige Masse entsteht. Anschließend mit Zwiebel, Kümmel, Salz, Pfeffer und Paprikapulver vermischen.
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For 1 kg Obatzda one needs:
  
Den Obatzda mit Zwiebelringen belegt und mit etwas Kümmel bestreut auf einem Holzbrett servieren.<br><br>
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* 1 kg Brie cheese
 +
* 70 g butter
 +
* 150 g cream cheese
 +
* 120 g onions
 +
* 5 g paprika
 +
* 1 pinch of ground cumin
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* 1 pinch of salt and pepper
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* 10 cl Weihenstephaner Vitus Weizenbock or Weihenstephaner [[Weißbier]] (wheat beer)
  
== Obatzda ohne Kümmel für 4 Personen ==
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Process the Brie to a mass (possibly use a meat grinder). Add butter, cream cheese, chopped onions and paprika. Season with cumin, salt and pepper.
  
* 150 g Zwiebeln
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'' Serving suggestion:'' Place the Obatzda with an ice cream scoop on a breadboard. Garnish with red onion, chives, lettuce and/or pretzel sticks.
* 200 g reifer Camembert
 
* 100 g Doppelrahm-Frischkäse
 
* 40 g weiche Butter
 
* 1 TL Paprika, edelsüß
 
* Salz
 
* schwarzer Pfeffer
 
* 1 Bund Schnittlauch zum Garnieren
 
  
Den reifen Camembert mit einer Gabel zerdrücken und mit Frischekäse, weicher Butter und feingehackter Zwiebel vermischen. Die Masse mit Paprika, Salz und Pfeffer würzen. 30 Minuten durchziehen lassen und evtl. nochmals abschmecken.
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Zum Servieren den Obatzda mit Schnittlauchröllchen bestreuen.
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[[de:Obatzda]]

Revision as of 19:02, 18 May 2018

Obatzda - also Obatzter, Obazda, Obazde or Obazd'n - is a piquant cheese specialty, which is an integral part of any Bavarian beer garden. This classic beer garden meal comes in countless variations. Some beer gardens are famous for their own creations.

Braeustueberl Weihenstephan 029.jpg
Raeuber-Kneissl-Garten 011.jpg Obatzda 001.jpg Zur Einkehr Solalinden 003.jpg

The original Obatzda recipe was created in the Bräustüberl Weihenstephan in Freising by Katharina Eisenreich, who was the innkeeper of the Bräustüberl from 1920 -1958. In the early 1920s she served her morning beer guests a portion of Obatzda, which was immediately successful. Over the years, the Obatzda developed into a true light meal classic and is surely offered at the self-serviced food stall in every real Bavarian beer garden.

Original Obatzda recipe of the Bräustüberl Weihenstephan

For 1 kg Obatzda one needs:

  • 1 kg Brie cheese
  • 70 g butter
  • 150 g cream cheese
  • 120 g onions
  • 5 g paprika
  • 1 pinch of ground cumin
  • 1 pinch of salt and pepper
  • 10 cl Weihenstephaner Vitus Weizenbock or Weihenstephaner Weißbier (wheat beer)

Process the Brie to a mass (possibly use a meat grinder). Add butter, cream cheese, chopped onions and paprika. Season with cumin, salt and pepper.

Serving suggestion: Place the Obatzda with an ice cream scoop on a breadboard. Garnish with red onion, chives, lettuce and/or pretzel sticks.