Brenntar facts for kids
Brenntar with vanilla sauce
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| Type | Porridge |
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| Place of origin | Germany (Swabia) |
| Main ingredients | Flour (usually spelt) |
Brenntar is a traditional dish from the Swabia region in Germany. It's also known as Habermus or Schwarzer Brei. This simple but filling food was especially popular in areas like the Swabian Jura and the Allgäu.
Brenntar is made from roasted flour, usually spelt flour or oat flour. This special flour, which is dried in an oven (a "kiln"), is called Musmehl. People usually cook Brenntar like a porridge, mixing it with water and milk.
The name Brenntar means "burned porridge," and Schwarzer Brei means "black porridge." But don't worry, if it's made correctly, Brenntar is actually a nice brown color! It only turns black if the flour is roasted for too long in the drying oven.
Contents
What is Brenntar?
Brenntar is a type of porridge made from roasted flour. It's a very old and simple dish that was once a very important part of people's diets in Swabia. Think of it like a quick and easy meal that kept people full and energized.
Why is it called "burned" or "black" porridge?
The names "burned porridge" (Brenntar) and "black porridge" (Schwarzer Brei) come from how the flour is prepared. The flour is roasted, which gives it a darker color. If it's roasted perfectly, it's a lovely brown. But if it's accidentally roasted for too long, it can turn black, which is where the names come from!
The History of Brenntar
Brenntar has a long history in Swabia. Old books, like the Schwäbisches Wörterbuch, mention that in the year 1540, this dish helped save people from hunger on the Swabian Jura. Even a famous person from history, Hildegard of Bingen, who lived a long time ago, suggested eating Habermus for a healthy life.
For a while, Brenntar was almost forgotten. But recently, as people have become more interested in healthy and traditional foods, Brenntar has been "rediscovered." It's now seen as a valuable part of local food culture.
Brenntar and the Ark of Taste
Today, Brenntar and its special flour, Musmehl, are part of something called the Ark of Taste in Germany. The Ark of Taste is a list of "almost forgotten regional foods" that are important to protect. It's put together by an organization called Slow Food Deutschland, which works to keep traditional and local foods alive.
How to Prepare Brenntar
Brenntar was once a daily "convenience food," meaning it was quick and easy to make. This is still true today!
Traditional Preparation
Originally, Musmehl was simply cooked with water and a pinch of salt. It was a very basic and hearty meal.
Modern Recipes
Today, there are many different ways to enjoy Habermus. You can still make it simply, but people also mix it with vegetables for a savory meal or sweeten it with fruit for a delicious breakfast or dessert. It's a versatile dish that can be adapted to many tastes!
