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'''Mohnpielen''' from northern Germany, particularly the [[Mark Brandenburg]] and [[Berlin]]<ref>
'''Mohnpielen''' from northern Germany, particularly the [[Mark Brandenburg]] and [[Berlin]]<ref>
[http://books.google.com/books?lr=&as_brr=0&as_pt=ALLTYPES&q=Mohnpielen+date%3A0-1900&btnG=Search+Books Mohnpielen in books by 1900]</ref>, <ref>[http://books.google.com/books?id=YNwAAAAAcAAJ&pg=PA290&dq=Mohnpielen&lr=&as_brr=0&as_pt=ALLTYPES Book from 1836 with description of Mohnpielen]</ref>, <ref>[http://books.google.com/books?id=iNb1-BLdY4EC&pg=PA140&dq=Brandenburg+Mohnpielen&lr=&as_brr=0&as_pt=ALLTYPES 1862 book: Northern Germany, Germanic Mythology], to eat seeded foods (particularly Mohnpielen) to ward off bad spirits during twelve days frost</ref>, <ref>[http://books.google.com/books?id=3BNIAAAAIAAJ&pg=PA242&dq=Brandenburg+Mohnpielen&lr=&as_brr=0&as_pt=ALLTYPES Brandenburg Mohnpielen, 1868 book]</ref>, <ref>[http://books.google.com/books?id=BlsbAAAAYAAJ&pg=PA42&dq=Mohnpielen+date:0-1900&lr=&as_brr=0&as_pt=ALLTYPES 1885 book]: Mohnpielen], Die Familie Buchholz, [[Julius Stinde]]</ref>, <ref>[http://books.google.com/books?id=igMPAAAAYAAJ&pg=RA4-PA23&dq=Brandenburg+Mohnpielen&lr=&as_brr=0&as_pt=ALLTYPES 1899 book, Mohnpielen Brandenburg Heimatkunde –Regional history]</ref>, <ref>[http://books.google.com/books?id=2sYqAAAAYAAJ&pg=PA106&dq=Brandenburg+Mohnpielen&lr=&as_brr=0&as_pt=ALLTYPES Mark Brandenburg Mohnpielen Georg, Rietschel, 1902 book]</ref>, <ref>[http://books.google.com/books?id=i8FZAAAAMAAJ&pg=PA44&dq=Brandenburg+Mohnpielen&lr=&as_brr=0&as_pt=ALLTYPES Paul Drechsler, Sitten und Braeuche in Schlesien, in Brandenburg, Mohnpielen 1903 book]</ref>
[http://books.google.com/books?lr=&as_brr=0&as_pt=ALLTYPES&q=Mohnpielen+date%3A0-1900&btnG=Search+Books Mohnpielen in books by 1900]</ref>, <ref>[http://books.google.com/books?id=YNwAAAAAcAAJ&pg=PA290&dq=Mohnpielen&lr=&as_brr=0&as_pt=ALLTYPES Book from 1836 with description of Mohnpielen]</ref>, <ref>[http://books.google.com/books?id=iNb1-BLdY4EC&pg=PA140&dq=Brandenburg+Mohnpielen&lr=&as_brr=0&as_pt=ALLTYPES 1862 book: Northern Germany, Germanic Mythology], to eat seeded foods (particularly Mohnpielen) to ward off bad spirits during twelve days frost</ref>, <ref>[http://books.google.com/books?id=3BNIAAAAIAAJ&pg=PA242&dq=Brandenburg+Mohnpielen&lr=&as_brr=0&as_pt=ALLTYPES Brandenburg Mohnpielen, 1868 book]</ref>, <ref>[http://books.google.com/books?id=BlsbAAAAYAAJ&pg=PA42&dq=Mohnpielen+date:0-1900&lr=&as_brr=0&as_pt=ALLTYPES 1885 book]: Mohnpielen], Die Familie Buchholz, [[Julius Stinde]]</ref>, <ref>[http://books.google.com/books?id=igMPAAAAYAAJ&pg=RA4-PA23&dq=Brandenburg+Mohnpielen&lr=&as_brr=0&as_pt=ALLTYPES 1899 book, Mohnpielen Brandenburg Heimatkunde –Regional history]</ref>, <ref>[http://books.google.com/books?id=2sYqAAAAYAAJ&pg=PA106&dq=Brandenburg+Mohnpielen&lr=&as_brr=0&as_pt=ALLTYPES Mark Brandenburg Mohnpielen Georg, Rietschel, 1902 book]</ref>, <ref>[http://books.google.com/books?id=i8FZAAAAMAAJ&pg=PA44&dq=Brandenburg+Mohnpielen&lr=&as_brr=0&as_pt=ALLTYPES Paul Drechsler, Sitten und Braeuche in Schlesien, in Brandenburg, Mohnpielen 1903 book]</ref>
as well as from [[Silesia]], where they are known in ([[Lower Silesian language|Lower Silesian]]: '''Mohnkließla''' as well as '''Mohnpielen''', {{lang-hu|Mákos Guba}}) is a traditional dessert ([[Poppy seed|poppy seed]] "[[dumplings]]") served usually on Christmas Eve (and perhaps on the following days, as long as the supply prepared for Christmas lasts). Now sometimes also listed in Polish sources about ''Silesian cuisine'', they are called in Polish language '''Makówki'''. A similar dish, but with slices of Kifli([[Kipferl]]) in [[Hungary]] is called '''Mákos Guba'''
as well as from [[Silesia]], where they are known in ([[Lower Silesian language|Lower Silesian]]: '''Mohnkließla''' as well as '''Mohnpielen''', {{lang-hu|Mákos Guba}}) is a traditional dessert ([[Poppy seed|poppy seed]] "[[dumplings]]") served usually on Christmas Eve (and perhaps on the following days, as long as the supply prepared for Christmas lasts). Now sometimes also listed in Polish sources about ''Silesian cuisine'', they are called in Polish language '''Makówki'''. A similar dish, but with slices of Kifli ([[Kipferl]]) in [[Hungary]] is called '''Mákos Guba'''


The main ingredient are: sweet white bread and finely ground poppy seeds boiled in milk with butter. Other important ingredients include: dried fruit (figs, raisins, apricots, dates, etc.) almonds and other kinds of nuts (the choice of nuts and dried fruit varies). It is flavoured with sugar, honey, vanilla, cinnamon and rum.
The main ingredient are: sweet white bread and finely ground poppy seeds boiled in milk with butter. Other important ingredients include: dried fruit (figs, raisins, apricots, dates, etc.) almonds and other kinds of nuts (the choice of nuts and dried fruit varies). It is flavoured with sugar, honey, vanilla, cinnamon and rum.
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The bread is cut into thin slices and layered in a clay pot or more often into a glass or crystal bowl. After each layer, the sauce of the boiled poppy seeds, with flavouring and nuts, is poured so that the bread is well soaked. The top is decorated with some extra nuts and fruit. The dish is served cold, at least several hours after preparation.
The bread is cut into thin slices and layered in a clay pot or more often into a glass or crystal bowl. After each layer, the sauce of the boiled poppy seeds, with flavouring and nuts, is poured so that the bread is well soaked. The top is decorated with some extra nuts and fruit. The dish is served cold, at least several hours after preparation.


Mohnpielen are well known in earlier German literature and a number of Historical publications from Brandenburg and Berlin. [[Juluis Stinde]] wrote about ''Familie Buchholz'', [[Theodor Fontane]] in his travels through [[Mark Brandenburg]] wrote about Mohnpilen<ref>[http://209.85.173.132/search?q=cache:CUUcb7zkVBcJ:www.buecherquelle.com/fontane/vorsturm/vors304b.htm+mohnpilen+fontane&hl=en&ct=clnk&cd=1&gl=us Theodor Fontane, Mohnpilen and other dishes]</ref> and other dishes, and [[Lovis Corinth]] descibes how he always makes them.
Mohnpielen are well known in earlier German literature and a number of Historical publications from Brandenburg and Berlin. [[Julius Stinde]] wrote about ''Familie Buchholz'', [[Theodor Fontane]] in his travels through [[Mark Brandenburg]] wrote about Mohnpilen<ref>[http://209.85.173.132/search?q=cache:CUUcb7zkVBcJ:www.buecherquelle.com/fontane/vorsturm/vors304b.htm+mohnpilen+fontane&hl=en&ct=clnk&cd=1&gl=us Theodor Fontane, Mohnpilen and other dishes]</ref> and other dishes, and [[Lovis Corinth]] descibes how he always makes them.




Revision as of 20:34, 6 March 2009

Makówki
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Mohnpielen from northern Germany, particularly the Mark Brandenburg and Berlin[1], [2], [3], [4], [5], [6], [7], [8] as well as from Silesia, where they are known in (Lower Silesian: Mohnkließla as well as Mohnpielen, Hungarian: Mákos Guba) is a traditional dessert (poppy seed "dumplings") served usually on Christmas Eve (and perhaps on the following days, as long as the supply prepared for Christmas lasts). Now sometimes also listed in Polish sources about Silesian cuisine, they are called in Polish language Makówki. A similar dish, but with slices of Kifli (Kipferl) in Hungary is called Mákos Guba

The main ingredient are: sweet white bread and finely ground poppy seeds boiled in milk with butter. Other important ingredients include: dried fruit (figs, raisins, apricots, dates, etc.) almonds and other kinds of nuts (the choice of nuts and dried fruit varies). It is flavoured with sugar, honey, vanilla, cinnamon and rum.

The bread is cut into thin slices and layered in a clay pot or more often into a glass or crystal bowl. After each layer, the sauce of the boiled poppy seeds, with flavouring and nuts, is poured so that the bread is well soaked. The top is decorated with some extra nuts and fruit. The dish is served cold, at least several hours after preparation.

Mohnpielen are well known in earlier German literature and a number of Historical publications from Brandenburg and Berlin. Julius Stinde wrote about Familie Buchholz, Theodor Fontane in his travels through Mark Brandenburg wrote about Mohnpilen[9] and other dishes, and Lovis Corinth descibes how he always makes them.


Notes

  1. ^ Mohnpielen in books by 1900
  2. ^ Book from 1836 with description of Mohnpielen
  3. ^ 1862 book: Northern Germany, Germanic Mythology, to eat seeded foods (particularly Mohnpielen) to ward off bad spirits during twelve days frost
  4. ^ Brandenburg Mohnpielen, 1868 book
  5. ^ 1885 book: Mohnpielen], Die Familie Buchholz, Julius Stinde
  6. ^ 1899 book, Mohnpielen Brandenburg Heimatkunde –Regional history
  7. ^ Mark Brandenburg Mohnpielen Georg, Rietschel, 1902 book
  8. ^ Paul Drechsler, Sitten und Braeuche in Schlesien, in Brandenburg, Mohnpielen 1903 book
  9. ^ Theodor Fontane, Mohnpilen and other dishes

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