Article and photographs by Sara Genene
La friture de la Moselle
I believe food is one of the utmost essential hallmarks of a culture. It is an experience which nourishes body and soul. It is a common ground that bring us together. It is a story. So I am on a scrumptious gastronomic journey, to eat my way through edible bucket list, create palpable memories and discover the world on a plate.
Here is one of the most interesting nuggets of wisdom I am being able to acquire – cooking, eating and dining are ancient arts and expressions of love. These mundane practices are sacred that deserves to be honored. The other startling realization is that I am actually on an adventure and on a spiritual trail in the kingdom of taste.
Ethiopian cuisine defined by its diversity. It is like visually pleasing arrangement of various dishes in one big platter. My bonds to these cultures were bolstered in my mother’s kitchen through food by traditional Ethiopian home cooking – infused with love and emblazoned in my heart’s palate. My taste bud conditioned by earthy, savory, smoky, spicy, sharp and slightly tangy flavors. In search of these culinary novelty, accompanied by curiosity, I started my gastronomic journey within my own country.
Pieces of bread soaked in spicy tomato sauce and pared with plain yogurt (Fata) in Axum. Small barley dough balls with spicy tomato or meat sauce (Thlo) in Mekele. Thin filo dough layered with egg omelet and drizzled with Honey (Fetira)in Harar. Grilledfish in a small town Hayk, Dessie. Bulla Porridge (prepared from starchy white flour derived fromfalse banana plant) in Yirgalem town.Shredded unleavened flat bread, soaked in spiced butter and Berbere (Chechebsa) in Jima. Pieces of fish cooked with spicy Berbere sauce (AsaLeblebe)in Bahr Dar. ToastedInjera generously coated with spiced butter and Berbere (Kategna) in Gondar. Traditionalhome brewed mead (Tej)in Lalibela. Baked Nile Perch fish sourced from Lake ChamowithDaata (traditional chill dip) in Arba Minch. Cooked Gomen (collard green) in Rira village, Bale. One of the best traditional Ethiopian Coffee in Bonga town.
It was a delicious opportunity to celebrate the culinary diversity, to broaden my horizons, to experience local flavors and to embellish my senses with mouthwatering memories. For me, it was a tasty conformation how greatly interwoven food is with country’s culture and history.
On another chapter of my life, the gastronomic journey offered various dishes from around the world. Belgian Waffle from the postcard-like medieval city – Bruges. Pizza and Tiramisu from its birth place – Italy. Different kinds of Tapas from the capital of southern Spain – Seville. Scabbard fish with banana from the Madeira Island, Portugal. The UNESCO – listed Turkish Coffee from Istanbul and the authentic Irish Coffee from its origin – Dublin, Ireland.
Obviously each dishare worldsunto themselves but sharethe same universal value – significantservice of physical and soul sustenance.
Friturede la Moselle (fried Moselle fish) is one of the traditional fish delicacies of Luxembourg’s cuisine.
Luxembourg is a small country situated in the center of Europe and encircled by Belgium, France and Germany. The capital Luxembourg City is known for its exquisite and UNESCO – listed fortified medieval old town.
The Moselle valley is Luxembourg’s only wine region. It is charmingly placed along its 42 km long Moselle River. It is about 20 km away from the capital and it is where the flavor some Friture de la Moselle dish originated.
Tracing back my journey. It is a glass of – shimmering gold, creamy mousse, elegant bubbles, crispy, and fresh Crémant de Luxembourg – I enjoyed, that sparked a cosmic urge to follow the trail of its distinctive terroir’s flavor.
Crémantis a sparkling wine made using the same process of Champagne. Learning the unique Crémant culture of Luxembourg, was a very humbling experiencesince I had no prior knowledge of Crémant before I moved to Luxembourg. Luxembourger’s love of Crémant is famed,but it became apparent to me, through frequent encounters of this unique sparkling wine in almost every social circumstances. For new comer like me, learning the art of accepting the offer of “eng coupe Crémant” and even offering it was important for a smoother transition, integration and pathway to my journey of discovery.
Crémant de Luxembourg led me to Friture de la Moselle, which now holds a special place in my heart’s palate. Itis a dish embodies the memories and stories of my journey in the Moselle Valley of Luxembourg.
It reminds me the 117 km wine the med trails I covered, through seemingly endless vineyards, tranquil and pretty wine-growing villages. The journey on the hilltops of the Moselle Valley and fascinating encounters of Roman remains dated 2000 years – which shaped the now Luxembourg’s viticulture. My memorable exploration of the region from Wasserbillig where the lowest point in Luxembourg is (130m above sea level) to the borderless Europe symbol –Schengen. The panoramic drive on the “Wine Route” through the region and the boat ride on the Moselle River which flows through France, Germany and Luxembourg.
Several yearly traditional wine festivals also provide a delightful occasion to experience the Moselle Valley via its regional dishes, drinks, people and culture. Festival of Pinot Wine and Fried Fish takes place in Schengen, where Friture de la Moselle is an edible tradition.
Friture de la Moselle is simply – freshwater fish sourced from the Moselle River, gutted and cleaned, soaked in lemon juice, seasoned with salt and pepper, coated with flour and egg batter and deep-fried until golden and crispy. Its slightly fishy, salty, pleasant citrusy note and the comforting deep-fried flavors goes very well with different kinds of Luxembourg’s Moselle dry white wines– Pinot Blanc, Pinot Gris, Riesling and Elbling to name a few.
It all started as learning the art of wine, then mysteriously turns out to be a palatable lesson of life. I am being able to grasp, food is indeed a tasty portal to the present moment which requires awareness, openness and appreciation of its eloquent details.
