Up to 15. February, the Jewish film days in Munich. It is shown, among other things, “Hummus!” – How the porridge is made, we show.
the Curious kids with a Sweet tooth want to be chefs always like your “secret recipe” to elicit. So, Leander Lüdtke, like, please, get this Hummus is so gorgeous the way delicate, so irresistible creamy, so deliciously spicy? The chef of the restaurant “Einstein” on Sankt-Jakobs-Platz in Munich, has self-proclaimed aware of, it would be the best Hummus in the entire city. Who costs of it once, will confirm the blessed smacking.
the Jewish film festival will run at the Jewish community center in Munich. Also Lüdtke and his Team participate. If on Wednesday in the auditorium directly next to the Restaurant, from 19 PM, the Film “Hummus!” is shown, hand each guest a plate with three kinds of Hummus. Rhymes and tastes fantastic.
the best Hummus in the city
And how it is made now, the best Hummus in the city? “The most important principle is: not afraid of spice,” says the 33-Year-old. Therefore, he is in the water in which he cooks the chickpeas, tidy salt, pepper, Cumin (cumin), lemon and garlic. Ready-cooked canned chickpeas don’t come Lüdtke in the shopping bag. “Sure, you could the benefit if you’re in a hurry. The taste is less intense,“ he says.
No industrially prepared ingredients – in Lüdtke anyway, the most important principle. The Restaurant, which is connected to the Jewish community, cooks with fresh products. Only in this way can be guaranteed here in fact, everything is kosher, that is, in the sense of Jewish dietary rules.
+ Leander Lüdtke presented the finished Hummus.©Photo: Marcus sleep
One of the rules is that only the Maschgiach – must turn to the overseer – the stove or oven. As the “extended Arm of the Rabbi” he takes care of the compliance with the rules. So there’s the “Einstein”, this is the only completely kosher chef Restaurant in upper Bavaria, not pre-roasted, -cooked or otherwise heated ingredients. “Because you can’t guarantee that the heating process has on an Officer on the stove,” explains David Horrnstein, one of the two Maschgiachs of “Einstein”.
The 36-Year-old is the only Jew among the employees scurry straight through the catering kitchen. It tree is fair in Munich, the Israeli guests are in the evening in front of the Restaurant queue. But the “Einstein is filled”. “Each of us has. Not only strictly Orthodox Jews. The freshness of cuisine is independent of the denomination appreciated,“ stresses Lüdtke, and the ready-cooked chickpeas in a bowl. “The must be cooked until they disintegrate.” The professional has a special machine that processed him the peas now to the fine mash. The magic wand at home is to fail here. “It will always remain a little lumpy. This, perhaps, is our secret –our Hummus is to Puree beautiful, fine, delicate, silky“, says Lüdtke and smiles proudly.
Warm bread, Hummus – enjoy!
What comes now, is clear: once again, season it well. The polenta on a plate of olive Oil and swipe it, something herbal, and on the table. Plate? Overrated. “In the Jewish family eat a large plate is placed in the middle of the table. Everyone gets a warm Pita bread in the Hand and then simply eaten from the plate.“
try it? What a question! The combination of warm pita, olives and the smooth porridge is the Winter in front of the window, discs forget. A taste trip to Sunny Tel Aviv. And, where exactly is the origin of the whole of the Mediterranean, a popular food, is controversial. “In General, a Consensus, that there were Arabs from the Levant or Egypt,” says the restaurant’s Manager Karl-Heinz Fichtner. However, the Jewish author Meir Shalev said, with a Bible passage to prove that the Jews Hummus ate in biblical times. “The discussion continues. And who knows the Jewish culture of debate, knows that the end is not in sight,“ says Fichtner with a wink. Continued on the best of a long evening with lots of wine and plenty of Hummus.
