Let me begin by saying that when you hear the word ‘Moosbee’ in the Home of Lässig, it is local dialect for what are known as blueberries, blackberries or Vaccinium myrtillus. Many names one common factor: the Moosbee tastes just delicious! An obvious indicator of someone who has been nibbling on the tart-sweet berries is a blue-violet tainted tongue!
Autumn is not only known as the most beautiful season to go hiking – it is also the harvest season. Moosbee and Granggn (lingonberries) are at their ripest and can be found on the mountains of Saalbach Hinterglemm, a time when one can observe. numerous Beebrocka (berry pickers) crouching on the steep flanks of the grass mountains. Anyone who has stopped to pause while on a hike to pick the small black-blue fruits before heading to the mountain summit will have a snack that is not only healthy but also anti-inflammatory. The little vitamin bombs are full of vitamin C and E and also counteract the premature ageing process of skin, so cheerio wrinkles! Your figure will also be thankful, firstly for the exercise and secondly that 100 grams of Moosbee contain just 36 calories.
Traditional Pinzgauer Recipe
Purists prefer to enjoy the berries when picked directly from the Alpine meadows or with fresh yoghurt and a little sugar. Connoisseurs of the more conventional methods will, however, enjoy the old recipe and enjoy the fried Moosbeenck’n. A true Pinzgau cook would say the recipe is made more with feeling than on a set quantity! So for Saalbach Stories, I have dug up an old family recipe where the hot nocken are served dusted with icing sugar and a glass of cold milk. A dish that will bring back fond memories of holidays. The preparation is quick and easy, but be warned the colour of your tongue will be the giveaway sign of what you have consumed!
For those who would prefer to sit down in a cosy Alpine hut and enjoy this dish and recharge the batteries after a hiking or biking tour, will be happy to know that you will find this seasonal delight as well as other regional specialities of the Pinzgau on the menu at many of the mountain huts!
- ½ kg blueberries
- 300 g flour
- 2 tsp. sugar
- ¼ l water
How to make it:
Remove the stems and leaves from the Moosbee and sprinkle 2 tsps. of sugar and add the water. Mix in the flour until you have a solid mixture. In a large pan, heat up some oil and with a soupspoon form the nocken from the dough. Carefully place the nocken in the hot oil and fry on both sides over medium heat. Sprinkle with icing sugar and serve while warm.