Mohnnudel
In today's world, Mohnnudel represents a very important issue that impacts people's daily lives. Since its emergence, Mohnnudel has generated controversy and debate, arousing widespread interest in society. Over the years, Mohnnudel has evolved and become a topic of study and research that covers various areas, from science and technology to politics and culture. In this article, we will explore in depth the importance and impact of Mohnnudel in today's society, analyzing its influence on different aspects of daily life and offering a comprehensive view of this phenomenon that continues to generate interest and attention around the world.
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (February 2013) |
 | |
| Type | Dumpling |
|---|---|
| Place of origin | Austria |
| Region or state | Waldviertel |
Mohnnudeln (meaning poppy seed noodles in German), is the name of thick noodles of a potato dough in Bohemian and Austrian cuisine, similar to the Schupfnudel. The main difference is, that Mohnnudeln are served with melted butter, ground poppy seeds, and sprinkled with confectioner's sugar.
They are also called Waldviertler Mohnnudeln, referring to the Austrian area where they originated. Waldviertel is a part of Lower Austria where poppy seeds have been cultivated for ages, which give the dish its distinct black coloring.
Mohnnudeln can be eaten as a dessert or a light supper. Most Bavarians and Austrians serve it traditionally as a main course anyway.
References
- Susanne Seethaler, Die echte bayerische Küche. Traditional Bavarian Cooking (2005) ISBN 3-485-01045-6 (p. 103)