Maultasche
' (singular Maultasche""' , ) are a kind of large meat-filled dumpling in Swabian cuisine. They consist of sheets of pasta dough filled with minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices (e.g. pepper, parsley and nutmeg). are typically across. They are square or rectangular in shape. On 22 October 2009, the European Union recognized (' or ') as a "regional specialty" and remarked that the dish is significant to the cultural heritage of Baden-Württemberg. This measure provides protection to the integrity of the dish, mandating that genuine are only produced in Swabia, a  historical region that was incorporated into the modern German states of Baden-Württemberg and Bavaria. History. In Swabia, are the traditional dish associated with the Lenten commemoration of Maundy Thursday and Good Friday. During Lent, Catholics and other Christians are encouraged to refrain from eating meat. However, are humorously associated with these days because the meat in the dish is concealed under the pasta dough and cannot be seen by God. Among the anecdotal stories regarding the origin of the dish, one claims that were created by the Cistercian monks of Maulbronn Abbey for that purpose. A Swabian German  nickname for the dish, ", used since the 1980s, means "small God-cheaters". One of the earliest mentions of the name is associated with several recipes in a 1794 cookbook—however, these are recipes for sweet desserts, and not a savory meat-filled entree. The name is a compound word and could derive from three possible meanings: The first being that ' comes from the combination of the noun ' referring to the mouth of an animal and ', which means "bag." Thus, literally would mean "feedbag"—as in a bag used for feeding livestock—and probably derives this name from its appearance. The second  meaning could be that from an archaic word — either ' or '—for a "slap in the face." If this were its origins, the name could be a comparison between a swollen cheek after being slapped with the shape and appearance of the dish. The third explanation might be just a reference to Maulbronn Abbey and be short for '. Preparation. are traditionally prepared in two ways, either: Some recipes for use bacon for the meat filling. Some German descendants in Southwest Wisconsin make a dessert of the same name, due to its visual similarities to the sliced dinner version. Its ingredients include  flour, eggs, apples and cinnamon.