Obatzd ist!

The start of our 3-day summer 2021, and so time for Obatzda, probably the most traditional Bavarian beer garden dish there is.

-"O" is the Bavarian for doing something, commonly heard when the first glass of beer is poured from a new barrel "O' zapft ist"
- "Batz" is Bavarian for mud, sludge, mire, ooze....
- "Da" I guess is the act of making something ...here mashing into a Batz.

Basic recipe for about 4 people + fresh pretzels, +/or sourdough bread + a few radishes & lettuce leaves to garnish.
 500g ripe Camembert or Brie (or similar strong cheese) - chopped
40g soft butter
200g cream cheese (Philadelphia type)
80g finely chopped onions
Salt, pepper
Paprika powder (sweet/bell pepper, strong or sweet but lots!)
Crushed caraway seeds are better than powdered
2 dessert spoons of chopped chives
60g finely sliced onion rings
6-8 desert spoons of beer to taste (add as required to get right consistency but don't forget to test beer before & after!


Basically add it all (except beer at the start) to a flattish bowl and then in with a fork and mash it all together. Don't want a fine purée but still have some structure.
If you aren't eating it all the same day, I would not add the onions but sprinkle them on the plate, so people can add their own. I add one clove of garlic and less onion. Can also try milder spring or red onions. I have even seen someone, I think an American, briefly heat & soften (not brown) the onions first. An hour or two in the fridge is ideal to let the paprika etc get soaked up.

Loads of videos on YouTube or this good English page. There are 101 different recipes but Obatzda has an EU PGI protection in that one ingredient must come from Bavaria for the name to be used commercially.