Bavarian Obatzda
Ba-varia Obatz-da
A savory meal that is often served in beer gardens.
Country:
Germany
To:
Lunchtime
Preparation:
10 min
Persons
4
Introduction
About the Bavarian Obatzten
Obatzter is a popular savory dish served in beer gardens. It can be served as a snack or as a snack. It is traditionally eaten with a pretzel, combined with a small salad and a wheat beer.
As with so many recipes, its origins are not entirely clear. However, it is closely linked to the Weihenstephan monastery near Munich. Old leftover cheese, especially Camembert, was mixed with butter and refined with herbs so that no food was wasted. The cheese mixture became famous in the 1920s when the landlady Kathi Eisenreich served Obatzten to her guests in the Weihenstephaner Bräustüberl in Freising.
Introduction
About the Bavarian Obatzten
Obatzter is a popular savory dish served in beer gardens. It can be served as a snack or as a snack. It is traditionally eaten with a pretzel, combined with a small salad and a wheat beer.
As with so many recipes, its origins are not entirely clear. However, it is closely linked to the Weihenstephan monastery near Munich. Old leftover cheese, especially Camembert, was mixed with butter and refined with herbs so that no food was wasted. The cheese mixture became famous in the 1920s when the landlady Kathi Eisenreich served Obatzten to her guests in the Weihenstephaner Bräustüberl in Freising.
Ingridients
- 250 g mature Camembert
- 125 g heavy cream cheese
- 40 g butter
- 1 onion
- 4 tbsp beer
- Paprika powder, caraway powder, salt, pepper
Step by step instructions
Step 1
Mash the Camembert, cream cheese and butter in a bowl and mix together.
Step 2
Stir in the beer and spices and mix well again.
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