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.
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
- 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.
- Transfer the well blend cheese mixture into a bowl and chill for 2-3 hrs.
- 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 :-)