Language Selection
Recipe: Bachlkoch
In America it is the turkey, in Germany it is the goose and in Italy it is the panettone and here in Austria it is the Bachlkoch - a traditional dish, which locals eat at Christmas.
Like the Nidai, the Bachlkoch is a ‘poor man’s meal’, as it is made from inexpensive ingredients. This meant that, in the past, even poorer families were able to prepare this traditional Lenten dish at Christmas. Even today, the Bachlkoch is still eaten for lunch on 24 December, as this day is still a day of fasting. In the evening, after the presents have been handed out, a lavish feast is served! Bring a bit of Pinzgau tradition into your home with this dish!
The traditions of the Bachlkoch
The tradition surrounding this dish goes far beyond its preparation. In the past, it was very important that all family members were seated at the table whilst eating. For if anyone were to enter the parlour during the meal, a family member would die the following year – but if everyone was in the room, this danger was not so great. It was also important to eat the entire Bachlkoch and leave nothing behind, as otherwise the Perchten would find their way into the house. If anything did remain, the leftovers were simply smeared onto the bark of the fruit trees so that they would bear plenty of fruit the following year.
Ingredients for 4 persons:
- 1 l milk or water (or mixed)
- 80 g flour
- A pinch of salt
- 4 tablespoons of butter
- Honey as you like
Preparation:
- Cook the milk (or the water)
- Slowly sieve the flour into the hot milk and at the same time stir it with a whisk
- When the consistency is a bit thicker, heat it again until it cooks, add the butter and a pinch of salt
- Before serving the Bachlkoch, add a little bit of honey to it
Alternatively, you can caramelise sugar with butter and add it to the Bachlkoch instead of honey. Enjoy!
Pictures: Klaus Bauer