You’ve probably seen it on the menu of your favorite toko: the half om sandwich. Maybe it’s your favorite already, maybe you’ve never dared the mysterious bun. Culy researched all the ins & outs about the sandwich for you, so that you can order it well prepared next time.
History of the half om sandwich
It sounds boring because a history lesson might not be what we all crave on Culy. Still, the sandwich halfway requires some explanation, because the sandwich filled with brine and beef liver is Jewish-Amsterdam. And that’s where the alarm bells start ringing, because organ and pork on a Jewish bun? Make that the cat wise.
It’s like this: the meat products on the half om (also called Amsterdam sandwich) come from the cow. According to Jewish traditions, this cow was slaughtered and therefore ‘clean’. The kitchens, restaurants, butchers and sandwich shops where half-baked sandwiches were made decades ago were all under Rabbinical Supervision (ORT) at the time. If this was not the case, you could assume that either pork was used or that it was not properly slaughtered. So not kosher.
The sandwich is always half done
The glass is always half full and the sandwich is always half full. Because why is the sandwich called half om now half om? This is because you are served half-half. A kind of birthday sandwich from the past where you could have both chocolate sprinkles and chocolate spread. In addition, ‘half om’ stands for Jewish humor and “it can go either way.” However you get used to it, you can go in all directions with a half-round sandwich.
How is it made and eaten?
A real half om sandwich is served on a nice powdery pie. Butter is not used (in the old recipes), because all that topping that comes on it is already fat enough.
Then comes the meat: two slices of cured meat and four slices of cooked liver (with or without bacon). Then add some white pepper and you’re done. A meal in a bun.
Where do you eat a half-meal sandwich?
Want to try the old style halfway? Then there is only one address you should go to: sandwich shop Sal Meijer at 45 Scheldestraat in Amsterdam South. This sandwich shop has been there for more than 30 years and is proof that the half-round is a Jewish “invention”.
You can also taste a good half om of course at Eetsalon van Dobben in Amsterdam, who still serve the sandwiches as they used to (before all sandwich houses turned into snack bars). Don’t live in Amsterdam? Then visit the better butcher. More and more butchers are rediscovering the sandwich and certainly want to put together a half-half sandwich for you.
Provided they know the recipe, but otherwise you can give them a hand now after reading this article.
Source: Culy by culy.nl
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