Grammeltascherln

For the Grammeltascherln with warm coleslaw, heap flour into a mound on the work surface, press a hollow in the middle. Fill this with oil, salt, egg and water and knead together with the flour to form a smooth firm dough.

Shape the dough into a ball, brush with olive oil, wrap in plastic wrap and let rest on a plate at room temperature for 1 to 2 hours.

For the filling, finely chop the grams. Heat some butter in a pan, sauté onion and parsley briefly and let cool again. Mix onion mixture, grams, breadcrumbs and eggs well, season with salt, pepper and finely chopped garlic. Let the gram mixture stand for a short time.

Roll out the dough on a floured surface to a thickness of about 1 millimeter and cut into large squares. Place a teaspoon of cooled grammel mixture on each square, brush the edges of the dough with beaten egg yolk and fold the squares into triangles, pressing the sides together firmly with a fork.

Bake the “Grammeltascherln” in hot oil until golden brown. Then lift out of the fat with a small sieve or slotted spoon and drain well on kitchen paper.

Serve the gingerbread hot.

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