Carola Boehm’s Strudel auf Kartoffeln und Fleisch


What is your role at Manchester Met?

Associate Dean (Student Experience) and Head of Contemporary Arts.

What does that involve?

It involves being passionate about interdisciplinarity, music technology education, arts and academia.

Which women inspire you and why?

Laurie Anderson, because she challenged artistic and style boundaries at a time I was starting to challenge mine.

What is the greatest challenge to women working in Higher Education?

….where do I start…?

What is your favourite recipe?

Strudel auf Kartoffeln und Fleisch

(Savoury strudel with potatoes and meat)

This recipe is my favourite and has stayed with me throughout my life. My grandmother used to make this recipe every single Boxing Day, and as a child I spent Boxing Day morning every year getting up early and joining my grandmother in her steamy, small kitchen, watching how she used to ‘stretch the dough‘ over her wrinkly, thin-skinned hands. I still remember the smell of sunflower oil and flower, and my first attempts to achieve the hole-free, paper thin consistency of the strudel.

My attempts never reached the perfection of my grandmother’s strudel, but as of yet I have not given up trying.

  • 250g flower
  • 1 pinch of salt
  • 4 tblsp water
  • 5 tblsp sunflower oil
  • Beef, meat or lamb
  • Potatoes, peeled and cut into pieces
  1. Sieve flower and salt onto the table. Mix oil with lukewarm water and work into the flower. Work the dough until it ‘shines‘. Form the dough into one ball, and let it rest on an oiled plate. Cover it with a bowl and let it rest for 20 minutes.
  2. Divide the dough into 3 pieces, and roll it out thinly on a floured board. Oil it and by laying it over the back of your hands, carefully stretch and work it from the middle outwards, until it is paper thin. Try to do this without getting holes in it (but only my grandmother was able to achieve this, as she practiced this every single Boxing Day of her life. It was my favourite dish, but my own strudel still end up holey).
  3. Cut meat into pieces and brown-fry at the bottom of a large pot. Then take them out.
  4. Put potato pieces at the bottom. Fill one finger thick with water. Put meat on top. And on top of this, put the strudel.
  5. Cover the pot with a lid, ideally use a pressure cooker. If not available, use a wet towel wrapped around the lid of the pot to ensure heat stays the pot.
  6. Cook slow on medium for about one hour.
  7. The flavour of the meat will both infuse the potatoes and the strudel, and the strudel, if prepared correctly (which is a practiced skill) will have sections of either airy-lightness or soaked-up-flavoury goodness.

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