Tollatsch is a German dessert from the region of
Pomerania
Pomerania ( pl, Pomorze; german: Pommern; Kashubian: ''Pòmòrskô''; sv, Pommern) is a historical region on the southern shore of the Baltic Sea in Central Europe, split between Poland and Germany. The western part of Pomerania belongs to ...
.
It is made of
flour,
sugar, a blend of
Lebkuchen
(), or , are a honey-sweetened German cake molded cookie or bar cookie that has become part of Germany's Christmas traditions. It is similar to gingerbread.
Etymology
The etymology of ''Leb-'' in the term ''Lebkuchen'' is uncertain. Prop ...
spices,
bread crumbs
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thicken ...
,
almonds, and
raisin
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the ...
s.
Tollatsch also contains the uncommon ingredients
pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved; ...
blood and ''Griebenschmalz'' (
schmaltz
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, lat ...
with
gribenes
In Ashkenazi Jewish cuisine, gribenes or grieven ( yi, גריבענעס, , "cracklings"; he, גלדי שומן) are crisp chicken or goose skin cracklings with fried onions. As with other cracklings, gribenes are a byproduct of rendering animal f ...
). The dough is cooked in meat broth.
See also
*
List of desserts
A dessert is typically the sweet course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly Western culture. The course usually consists of sweet foods, but may include other items. The word ...
* {{portal-inline, Food
References
* Pandikow, B.: ''Tollatsch und Schlabuffersuppe. Erinnerungen an Tribsees''.
* Fallada, H.: ''Das Wunder des Tollatsch''.
German desserts
Pomerania