Monday, September 20, 2010

Oktoberfest, Obatzda and some photos...

This weekend saw the start of the famous Oktoberfest. It is a 16 day to 18 day festival held each year in Munich, Bavaria, Germany. It is the largest folk-festival in the world and one of the most popular annual events in Germany, with some six million people attending every year.

Oktoberfest means a lot of beer, people dressed in beautiful traditional bavarian dresses and lots of food and fun. On the Theresienwiese (the fair ground) one can find a lot of rides, for both children and adults, lots of food stalls, and a number of beer tents, built just for the fest. They also serve traditional bavarian delicacies like Hendl (chicken), Würst (sausages), Weisswurst (white sausages), Brezn (pretzels), Reiberdatschi (potato pancakes), Sauerkraut and also Obatzda (a fatty, spiced cheese concoction) and a lot of other traditional hearty fare.




You can read more about the Oktoberfest here.

To go with the fever of Oktoberfest, I decided to make the famous bavarian cheese delicacy Obatzda. There are several ways to make it and this recipe here is my take on it. Obatzda is usually eaten with bread or pretzels and is a classic example of Bavarian biergarten food.

I have tried and made a (comparatively) healthier version. Hope you like it. 

Here are some Oktoberfest photos.





Pepole at the U-Bahn (Tube) Station, trying to get to the Theresienwiese.


The famous statue of Bavaria.


A view from the top- with beer tents, rides, food stalls and thousands of people. 

Obatzda

Ingredients

100 gram - goat camembert, cut into cubes at room temperature
cottage cheese made from 1 1/2 cup of low fat milk, see the recipe here.
2 tbsp - sunflower oil
2 tbsp - low fat yogurt
1/4 tsp - cumin seeds
1/8 tsp - pepper powder (more or less)
1/4 tsp - red chilli powder or paprika powder (more or less)
salt to taste
1/8 cup - onion, finely chopped, to garnish
pretzel to garnish
chives, finely chopped, to garnish

Method
  1. Combine camembert, cottage cheese (cooled to room temperature), sunflower oil, yogurt, salt, pepper, red chilli powder and cumin seeds in a bowl of a food processor.
  2. Transfer the well blend cheese mixture into a bowl and chill for 2-3 hrs.
  3. Garnish the Obatzda with chives, onions and pretzel and serve. 

We had Obatzda with Rye bread, greens and bavarian potato salad. It was a hearty fare indeed :-)

Prost!

63 comments:

  1. Love Europe....Sounds like so much fun...Thanks for sharing a great recipe

    Pushpa @ simplehomefood.com

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  2. The dish looks so delicious! i love cheese.

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  3. ohh...you have reminded of of my trips to Germany Rachana.Working with Siemens, all employees wanted to schedule their business trips while the oktoberfest was on!!!Feeling nostalgic after seeing your post :)

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  4. lovely post rachana...enjoyed reading..u write so well...
    looks yum tempting and lipsmacking.....

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  5. Lovely read, Rachana. Nice clicks.

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  6. gr8 clicks. nice recipe.

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  7. what an healthy recipe :)

    and great pics as usual:)

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  8. Beautiful looking recipe..awesome clicks..

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  9. Very interesting name,it looks really good and beautiful pics as well rachana.. and nice to know abt oktoberfest...

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  10. I like rocket salad..this looks so delicious!

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  11. Awesome recipe..n stunning pics!!

    US Masala

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  12. The obatzda is a very appealing recipe and the oktoberfest made my mind fly to Germany. Nice snapshots too!

    Nandini's Food Page

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  13. Looks awesome !! Nice snaps...

    Lavanya

    www.lavsblog.com

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  14. nice clicks!!! n thanks for sharing a new recipe

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  15. Wow...looks like so much fun there! Love your dish...beautiful presentation and looks delicious. Thanks very much for sharing what's happing on your side. Wish I am there!

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  16. Sounds so much fun..great post and beautiful pictures

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  17. The train pic crowd reminds me of the local trains here in Mumbai... The pics are beautiful Rachana...
    The recipe looks healthy and delicious:)

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  18. Your photos today are wonderful. I love the spread you have shared with us for Octoberfest. It really looks delicious. I hope you are having a great day. Blessings...Mary

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  19. Tout est si accueillant et ravissant ici:)

    Bon lundi!!xxx

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  20. Thank you for sharing your photos Rachana :-), I have to say that using a little pretzle to decorate the Obatzda is ever so cute!

    ciao

    Alessandra

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  21. ur writing and pic are very nice .i am first tinme here very good space do visit / i also do the same

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  22. Lovely pictures...thanks for sharing :-)

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  23. Beautiful pictures, thanks for the recipe.

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  24. we are having oktoberfest in SF too:-) that obatzda looks damn good!!

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  25. Did not know this cheese appetizer and I sure would love to try some with rye bread, and maybe a few slices of tomato!

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  26. awesome recipe n beautiful clicks ..thanks for sharing

    Satya
    http://www.superyummyrecipes.com

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  27. Quelle délicieuse recette! ;)
    Bravo pour la présentation, ton plat est juste: sublime!
    Bise & Bonne soirée

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  28. Beautiful pics and Nice interesting recipe.

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  29. Gorgeous looking dish. I want to grab it from the screen. Hey, I did try one of your dish and it was amazing. I loved it and so did my friends.I will be doing a post on it in a week's time.

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  30. Nice clicks and specially with the pretzel on top of the obatzda..I have never tried German cuisine only tasted once may be sauerkraut...and you are inspiring me to try at least this recipe someday..
    hugs and smiles

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  31. Something new and interesting. Great clicks.

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  32. Stunning snaps and very interesting recipe!!

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  33. LOVE YOUR PHOTOS...MAKES ME HUNGRY!

    YOU'LL HAVE TO COME BY AND LOOK AT MY BAKING PICTURES TODAY.... I MADE COOKIES..AND IF YOU COME BY, I'LL MAKE A POT OF TEA TOO!

    CIAO BELLA

    CREATIVE CARMELINA

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  34. Thank you for sharing this special Oktoberfest dish!

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  35. Beautiful pictures dear! This dish is new to me but looks delicious! I know very little about Germany...loved reading about Oktoberfest.

    Thank You for trying out the stuffed onion dish. I'm glad you liked it.

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  36. Beautiful pictures, hope u have enjoyed the festival !

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  37. Totally new to me, looks healthy and delicious, great photos dear...

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  38. Can you believe it... 25 years in Germany and never been to the Oktoberfest. I do have to admit I'm not so keen on beer, but your Obatzda looks absolutely delicious!

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  39. Lovely, lovely photos!!!
    Thank you so much for all your visits and comments! I will try to visit more often! XOXO

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  40. Beautiful photos. Your recipe sounds delicious.
    Mimi

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  41. We are having a mini oktoberfest in Dallas :-) LOL

    Thanks for sharing the festival and a very nice recipe beautifully presented.

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  42. de belles photos et une assiette riche et joliment garnie
    j'aime beaucoup
    bonne soirée

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  43. Merci pour toutes ces informations.
    De belles photos et une assiette bien gourmandes.
    J'aime beaucoup.
    A bientôt.

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  44. so good. Sure gotto try this one.

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  45. lovely post...nice to know bit more about Europe festival...

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  46. This looks amazing and delicious! I've always dreamt of going to Oktoberfest ... guess I'll just have to live vicariously through you!

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  47. I've always wanted to go to Oktoberfest, at least once in my life! It sounds like a ton of fun. I also want this cheesy treat. Delicious!

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  48. Beautiful pictures!!!That dish looks wonderful.....I would love to try it!

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  49. Festival sounds like fun.Nice pictures, Lovely spread and I love it very much . yummm...

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  50. Nice post,thanks for sharing the photos!

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  51. Very beautiful pictures. I appreciate for your wonderful presentation.

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  52. Lovely pics...the fest sure sounds like fun!

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  53. WOW, so unique and delicious-Id love to try the Obatzda!! Oktoberfest sounds like so much fun!!

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  54. This comment has been removed by the author.

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  55. So sorry to have missed commenting about your such a beautiful post. However, I have to say that you had a blast at oktoberfest in Germany. Although your recipe is new to me but it surely looks awesome.
    Deepa

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  56. A more traditional recipe for Obazda:
    2/3 Camembert, 1/3 Romadur, butter, coarsely crushed caraway seeds, paprika powder, a little bit of beer. Process it to make a very coarse, stiff spread, the put in the fridge to let the caraway rehydrate.

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