Tirggel

Tirggel or Zuri- Tirggel is a pastry made ​​with honey, flour and spices, which was eaten in Zurich at Christmas and on Sechseläutenplatz. They are now but available all year around. Tirggel are baked with a strong top heat ( flamed ) so that they have a brownish top and a light base. The top shows an embossed motif, emerge the lines darker. In general, the Zurich subjects are shown, for example, Hans Waldmann statue in front of Dame Cathedral or the Spanish - Brötli train.

The Tirggel is a delicacy whose origins lie far in the past. The oldest baking models, which were found during excavations in Mesopotamia, go to the year 2500 BC. Even in ancient Egypt Tirggel recipes have been found. The traces of the pastry over lead Greece to Rome, from where they spread with the Roman conquests in the north of the Alps. In Zurich in 1461, they were first written. By 1840, only Zurich Stadtbäcker had the right to make Tirggel.

( Called model ) The forms for the image were normally carved from wood. Each manufacturer is proud of its diversity, and there are valuable collector's items, often showing motifs from the Bible, coat of arms or scenes from the life. One of the last model farmer lives in Appenzell. Some forms are located in the Swiss National Museum in Zurich.

Tirggel as long-lasting energy supplier is also particularly appreciated by endurance athletes who want to quickly and continuously to make sure the carb intake.

Tirggelherstellung

For the preparation of Tirggelteigs honey, flour, sugar and possibly water are mixed and kneaded well. Depending on the recipe spices are also added. Tirggelteig of which is further processed by hand, can contain up to 30% honey. For the automated processing of the honey content may be smaller, because eventually the machine would stick. The well- kneaded dough is rolled out to a thickness of 2 mm and subsequently pressed into the greased Model. When model is carved in wood negative. After removal from the model the carved motif remains in the still soft Tirggelteig as positive. The Tirggel will now be baked at 400 ° C pure top heat for 90 seconds. This results in the typical for the Tirggel brown top and light base.

Only a few companies make Tirggel by hand in large quantities here. Supermarkets and many retailers sell Tirggel throughout the year.

While eating one should leave small bits of Tirggel dissolve slowly in the mouth to bring the taste of honey advantage.