Condiments, Munich, Oktoberfest, Recipes, Spread

Obazda {A classic Bavarian recipe, not to be missed at Oktoberfest}

September 23, 2013

Imagine this…


You are in Munich, Germany. It’s a warm autumn day at the end of September. You and a couple of your good friends meet up in front of the Theresienwiese where you will be spending the day celebrating the beginning of fall. You enter one of the gigantic tents, filled with thousands of people all dressed in Dirndl and Lederhose, dancing around with huge glasses of beer in their hands, music blasting through the air. In the middle of it all are waitresses carrying 10 jugs of beer or wooden plates full of delicious looking food: Brez’n, Weißwürste, Schweinshaxe, etc. The list goes on and on.

Clearly we’re at the Oktoberfest!

O’zapft is!


Exactly one year ago I was at work in my Dirndl. Later that evening people from work all planned to meet up at the Festwiese and party the night away Munich-style. Sadly, this year I’m missing out on all the fun. But just because I can’t physically be there doesn’t mean that I have to miss out on all the yummy food {as you can tell, for me Oktoberfest isn’t really about the beer, but the food}.

If you are planning on organizing an Oktoberfest for your friends but aren’t sure what to serve, {apart from beer} then I have the perfect recipe for you. Obazda is one of the most quintessential Bavarian things you can make. It’s true that Bavarians pride themselves on a couple of traditional dishes but this spread is as Bavarian as it gets.


It’s a quick recipe that you can make in under 10 minutes using your food processor. It’s really fool proof. Obazda is basically camembert, quark and onion mixed together and seasoned with paprika and a bit of salt and pepper. In case your supermarket doesn’t sell quark you can substitute with cream cheese. You can serve it with bread or if you have the time you can make home-made Brez’n to keep things as authentic as possible. I know this goes without saying, but Obazda goes really well with a glass of cold beer.


Obazda {Traditional Bavarian Camembert Spread}

slightly adapted from “Gusto Kochjournal 10/13”


  • 250g camembert, at room temperature, cut into small pieces
  • 50g quark {or cream cheese}
  • 20g soft butter
  • 1 medium sized onion, peeled and quartered
  • 1.5 tsp. paprika powder
  • salt + pepper
  • to garnish: finely chopped chives


Pulse the onion in your food processor until minced. Then add the camembert, quark and butter. Pulse until smooth and the ingredients have combined. Season with paprika powder, salt and pepper. Continue to blend for another 15-20 seconds. Transfer the Obazda to a serving bowl and garnish with chives. Serve with fresh Brez’n and beer.


If you don’t have a food processor you can make this spread by mashing the camembert with a fork and combining in with the quark and butter. It helps if the camembert as well as butter are  at room temperature.


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1 Comment

  • Reply Laurie {Simply Scratch} October 3, 2013 at 4:00 am

    When Cambert is involved… I’m in!

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