ISO fleischkuekla recipe
- Thread starter graysonjk
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Your spelling is almost there, graysonjk. I corrected it in the title of your thread.
In answer to your question, see if this is what you are searching for. At least it's a start.
In answer to your question, see if this is what you are searching for. At least it's a start.
cara
Master Chef
Fleischkuechle as I know them:
500 g ground meat (pork& beef)
3 frumpy rolls or white bread
2 finely chopped onions
2 bunches chopped parsley
1 bunch chopped chives
1 cooked grated potatoes (if you want)
1 grated carrot (if you want)
1 egg
Butter
nutmeg
Paprika
salt & Pepper
soak the rolls in water, squeeze out the water and pluck in small pieces
saute the onions in butter, after a while add the parsley and chives
let coll for a while
Mix with the ground meat and the egg, knead well and add the spices.
If you want add now the potatoes and the carrot
bake in hot oil.
If it's too soft, add breadcrumbs or rolled oats..
500 g ground meat (pork& beef)
3 frumpy rolls or white bread
2 finely chopped onions
2 bunches chopped parsley
1 bunch chopped chives
1 cooked grated potatoes (if you want)
1 grated carrot (if you want)
1 egg
Butter
nutmeg
Paprika
salt & Pepper
soak the rolls in water, squeeze out the water and pluck in small pieces
saute the onions in butter, after a while add the parsley and chives
let coll for a while
Mix with the ground meat and the egg, knead well and add the spices.
If you want add now the potatoes and the carrot
bake in hot oil.
If it's too soft, add breadcrumbs or rolled oats..
elaine l
Head Chef
- Joined
- Aug 10, 2006
- Messages
- 2,098
Sounds good! How do you pronounce it? If I make it I would like to say it properly!
jpmcgrew
Executive Chef
I know this cant be an American recipe so what country did it originate?
It comes from Germany.
cara
Master Chef
ah.. bake in hot oil may be the wrong translation.. fry it in a pan ;o)
cara
Master Chef
achja... I forgot.. I'm sure, lamb will do!
Well, I perused several recipes on the internet, and although the shape varied from round to square to half-moon, they all used ground beef and onion in the filling, and they all said to deep fry them in lard, even the recipes written in German. I think my heart would insist I use canola oil, not lard.
As for pronunciation: Feisch is pronounced FLY-sh and you pronounce kuekla by shaping your mouth like you were going to say YOU and say KEEK-la. Yeah, it's tough to pronuonce, but it's still easier than saying a hard G in the back of your throat in tagalog.
As for pronunciation: Feisch is pronounced FLY-sh and you pronounce kuekla by shaping your mouth like you were going to say YOU and say KEEK-la. Yeah, it's tough to pronuonce, but it's still easier than saying a hard G in the back of your throat in tagalog.
Back ground on fleisch kekla
Fleisch kekla was a family favorite in our house, made for special occasions such as birthdays or family gatherings. It was a peasant food meant to feed a large number of people with minimal of ingredients and also a minimal quantity of ingredients. i.e. we can make 16 sandwiches with1 lb of meat. Any ground meat will do for this dish. The meat is seasoned with onion, heavy amounts of salt and pepper to make the meat taste more like a sausage than hamburger for example. We always added a bit of hot water to start breaking down the fat. The outer dough is a basic unleaven bread dough. We used milk instead of water. It was important to let the dough rest before working with it. In our home we made the sandwiches into triangles. This is because we rolled the dough into an 18 inch circle and quartered it applying a thin layer of meat to 1/2 of the quarter then folding over the dough and sealing the meat inside. The sandwich was then deep fried in 375 degree oil. (in the old days it was lard) The sandwich will float on the oil so it has to be flipped until both sides are golden brown. Drain them, cut them and then drain the interior fat or you will be burned. Best eaten plain but many a person enjoys filling the now created pocket with tomatoes, onion, ketchup, cheese, etc... Nothing wrong with experimenting.
Fleisch kekla was a family favorite in our house, made for special occasions such as birthdays or family gatherings. It was a peasant food meant to feed a large number of people with minimal of ingredients and also a minimal quantity of ingredients. i.e. we can make 16 sandwiches with1 lb of meat. Any ground meat will do for this dish. The meat is seasoned with onion, heavy amounts of salt and pepper to make the meat taste more like a sausage than hamburger for example. We always added a bit of hot water to start breaking down the fat. The outer dough is a basic unleaven bread dough. We used milk instead of water. It was important to let the dough rest before working with it. In our home we made the sandwiches into triangles. This is because we rolled the dough into an 18 inch circle and quartered it applying a thin layer of meat to 1/2 of the quarter then folding over the dough and sealing the meat inside. The sandwich was then deep fried in 375 degree oil. (in the old days it was lard) The sandwich will float on the oil so it has to be flipped until both sides are golden brown. Drain them, cut them and then drain the interior fat or you will be burned. Best eaten plain but many a person enjoys filling the now created pocket with tomatoes, onion, ketchup, cheese, etc... Nothing wrong with experimenting.
The Welsh coal miners wifes of Great Britain made the very same thing for their husbands to take with them into the mines for their meal. They were simply called a pasty, pastie or hogan (meat pie), but were dough wrapped around ground meat (beef, pork, mutton) with onion, sometimes potato (depending on the availability), salt and lots of black pepper, and then deep fried.
I'm happy that you have a tradition to draw upon! In a small way, it's a connection that you share with those of your family that have gone before you, and that's invaluable.
I'm happy that you have a tradition to draw upon! In a small way, it's a connection that you share with those of your family that have gone before you, and that's invaluable.
ChefJune
Master Chef
justplainbill
Executive Chef
Frikadellen. It's more likely to be found in Bergen County than in Jersey City
We had pasty growing up also. But we always baked the pasty whereas the fleisch kekla was deep fat fried. Pasty was alway much thicker than how we made the fleisch kekla. Really brings back memories. Thanks for reminding me about pasty. Might need to make some up soon.
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