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Obatzda
by Sheila Rodriquez

The name is the Bavarian dialect pronunciation of the Standard "High" German Angebatzter, which roughly translates to "mashed one" in English.
My guess is that this developed as a way to use up lots of little end pieces of cheese which is so popular in Germany

more about Obatzda

Ingredients:

81/2 ounces of soft ripe camambert cheese cut in big pieces. Some folks substitute
Brie.
81/2 oz cream cheese
1 tsp soft butter
2 small pickles chopped real fine.
1 pinch ground caraway
1 tsp paprika (or more if you want)
salt and pepper
about 4 Tbsp beer.
a few tablespoons of chives or green onions

printer friendly

Sheila suggest that you serve Obatzda with finely diced onions, pretzels and good beer.

Directions:

Here are all the ingredients together,

I grind the caraway seed in a coffee grinder. You can also blend in whole caraway seeds if you prefer.


Cut the chives or green onions into small bits.

 


1. Mash the camembert with a fork (in a bowl) and fold in the cream cheese.

Add the spices, pickle relish, chives and beer. The beer is to make it nice and spreadable, so add less or more to get a nice texture. It will firm up some in the fridge.

Put it in a nice glass dish to chill for a few hours or overnight.

Here are a few serving suggestions

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Last updated July 15, 2010