Žganci

Mush refers to a method of preparation of simple dishes in kleinbröckeliger form from buckwheat flour ( buckwheat mush ), corn grits ( Turks mush ), rye flour (focal mush ), wheat semolina ( semolina polenta ), potatoes ( potato mush ) or beans (bean mush ), the spread in Bavaria, Austria, Croatia and Slovenia is, and is related in some ingredients, eg potatoes, also a nonsense.

Previously, the mush was a typical "poor people food", and even today eat farmers and agricultural workers in Carinthia and Styria often mush with lard and cracklings as a buffet table. In earlier times, when wood workers, woodcutters, in Austria the mush and in Bavaria " Muas " the standard food since only flour and lard had to be taken as provisions in the often months-long stays in the woods. In Vorarlberg and Tyrol, a similar dish is called Riebel. The ribel in Tirol roughly equivalent to the mush, the Vorarlberg Riebel, however, prepared from a mixture of corn and wheat and therefore deviates from the usual definition. In Croatia and Slovenia, the court is under žganci ( for the court itself, or depending on the used grain as Hajdini žganci, Croat. , Ajdovi žganci, slow. Bijeli for buckwheat polenta and žganci (white mush ) from potatoes and wheat flour) spread.

Buckwheat mush

The mush is overthrown to the plate and is a crumbly court from Heide flour ( Austrian for buckwheat flour ). The Knöterichgewächs buckwheat flour to Heide broken more or less fine.

In Carinthia the flour first in the dry pan " gelunden " with stirring, and the majority of the Styrian recipes now recommend to heat the flour before further processing only on low heat ( to " linden " ) until a pleasant nutty smell develops. In Carinthia, it is then abgerührt with small amounts of boiling water, it being noted that no clumping occurs, the more likely Styrian " ports mush " showered or stirred the flour but the ratio of 1:5 in a train in boiling, lightly salted water, a dumpling so formed, which is boiled for about twenty minutes. The water is then poured off and torn up the dumplings with forks. To serve, you can of streaky bacon and returns the cracklings including fat over the buckwheat mush. To this end, beef soup is; Nowadays you can find buckwheat mush mostly as a side dish for mushroom soup or Klachelsuppe, a hearty soup with sour cream and shredded pork feet.

This variant of the mush ' similar dishes are found in regions outside of Austria, as the buckwheat dumplings in the Eifel.

Turks mush

The Turks mush, also called Yellow mush is cooked from one part corn meal and two parts salted water. He is a relative of the polenta, but is torn as the buckwheat mush after cooking. It is served either sweet with milk or coffee with milk, yogurt, sour milk or with hearty with cracklings. With bacon and cheese in a pan roasted polenta Carinthia is known as Frigga in the Austrian state. In Romania the Turks mush related dish called Mămăligă is good eating.

Potato mush

When potato mush or Erdäpfelschmarrn boiled, peeled potatoes ( potatoes) are cold finely grated and then mixed with a pinch of salt and a little flour, so that small nodules arise. The mass is then deep-fried in a pan with smoking hot oil. Can be used both as a savory side dish or as a dessert eaten (in this case about dust with powdered sugar ). Also Reblsterz ( Pulkautal ) because we did not touch him, but abrebeln the grated potatoes with salt and flour, then fry in lard and evaporate in the oven. plus there is acidified green beans (white bean salad ), in summer Gruken or Paradeissalat.

Bean mush

A common variant of the mush in Burgenland is the bean mush, where cooked beans with flour and the water in which the beans were cooked, mixed into a mush cooked in the pan.

  • Mehlspeise
  • Austrian cuisine
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