The history of the « Maultasche »

It is a specialty of Swabia, a region in southwestern Germany. It has a strange name, even for German ears, « Maultasche. » « Maul » is the mouth and « Tasche » is the bag. So « Maultasche », it would be the bag mouth. Where does this absurd word come from?

The original « Maultasche » is 7.5 cm long, 7 cm wide and 2 cm high. Under its coat hides a creamy paste of stuffing meat or vegetables. Every German prepares it in his own way: one adds a bit of spinach, the other incorporates potatoes and a third can not do without bacon.

The perfect « Maultasche » is pale, bloated and floats as if it is drowned in meat broth.  At least they are described  in these terms by the writer Thaddäus Troll. The « Maultaschen » are a tad more appetizing when they are baked with cheese, topped with butter and onions or sliced ​​and lightly toasted in butter. Yum!

Gossips claim that « Maultasche » would be in fact a forgery. Every German worthy of the name knows that it is not. The « Maultasche » is not a pale imitation of the Italian « ravioli »  nor a mere imitation of the Polish « piroggi » or  the Chinese « Wan Tan« . The « Maultasche » was born in the Cistercian monastery of Maulbronn, deep in Swabia.

And that’s why its name sounds strange. You should know that « Maul » – does not mean « mouth » but comes from the word « Maultier », a mule. Apparently, in the Middle Ages, a mule would have discovered a water source and a monastery was erected here, with a beautiful fountain, « Brunnen » in German. The abbey was then called Maulbronn, « Maul » as mullet and « Bron » as « Brunnen » the fountain. And it is from this monastery that the « Maultasche » comes from.

According to the legend, at the time of the Reformation, a monk of the monastery discovered a piece of meat in the middle of Lent. The ecclesiastic struggles against his conscience: meat consumption is strictly forbidden during Lent. But the provisions of the abbey are scarce and many needy seek refuge in religion in these highly turbulent times. The monk then resorts to a trick: he chops the meat into small pieces and mixes it with herbs and spinach. He then wraps the green mass in a paste coat to remove the meat from the eyes of the Lord.

This was the beginning of the stuffed sock Maulbronn called « Maultasche. » Many believers imitate monks and serve « Maultaschen » on Friday, the day the Christian tradition forbids the consumption of meat. This trick has also earned the « Maultasche » the beautiful name of « Hergottsb’scheißerle » scam of the Lord, a term still in use.

I hope I helped you discover a specialty that imports me. When I was a child, I had trouble remembering its name. I had invented  many variations (like « Maulquappen », a variation with tadpoles)! This dish reminds me of my vacation in Germany, the delicious dishes of my grandmother. These dishes that no one else knows how to do , just like the famous « Kartoffelsalat. » Its preparation is still a mystery to my mother, who only manages to make a sort of seasoned puree with vinegar …