The German style buffet

This article is part of the Cuisine series
Foods
Bread - Pasta - Cheese - Rice Sauces - Soups - Desserts Herbs and spices Other ingredients Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1280 × 960 pixel, file size: 224 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1280 × 960 pixel, file size: 224 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Title_Cuisine_2. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... For other uses, see Bread (disambiguation). ... Percentages are relative to US recommendations for adults. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For other uses, see Rice (disambiguation). ... For other uses, see Sauce (disambiguation). ... For other uses, see Soup (disambiguation). ... Not to be confused with Desert. ... For other uses, see Herb (disambiguation). ... For other uses, see Spice (disambiguation). ... Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ...
Regional cuisines
Asia - Europe - Caribbean South Asia - Latin America Middle East - North America - Africa Other cuisines...
Preparation techniques and cooking items
Techniques - Utensils Weights and measures
See also:
Kitchens - Meals Wikibooks: Cookbook

German Cuisine varies greatly from region to region. The southern regions of Bavaria and Swabia share many dishes among them and with their neighbours to the south, Switzerland and Austria. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: // Belarusian cuisine Bulgarian cuisine Czech cuisine Hungarian cuisine Jewish cuisine Polish cuisine Romanian cuisine Russian cuisine Slovak cuisine Slovenian cuisine Ukrainian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Nordic cuisine Danish cuisine Finnish cuisine Icelandic cuisine Lappish... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food. ... This is a list of food preparation utensils, also known as kitchenware. ... In recipes, quantities of ingredients may be specified by mass (weight), by volume, or by count. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ... For other uses, see Bavaria (disambiguation). ... Germany, showing modern borders. ...

Meat

Choucroute garnie, a variety of Sauerkraut

Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most popular by a substantial amount. The average person in Germany will consume up to 67 pounds of meat in a year. Among poultry, chicken is most common, although duck, goose, and turkey are also well enjoyed. Game meats, especially boar, rabbit, and venison are also widely available around the year. Lamb and goat are also available, but are not very popular. Image File history File links Download high resolution version (2464x1830, 463 KB) Work by Rama File links The following pages link to this file: Sauerkraut ... Image File history File links Download high resolution version (2464x1830, 463 KB) Work by Rama File links The following pages link to this file: Sauerkraut ... For other uses, see Pork (disambiguation). ... For other uses, see Beef (disambiguation). ... Ducks amongst other poultry The Poultry-dealer, after Cesare Vecellio Poultry is the category of domesticated birds kept for meat, eggs, and feathers. ... This article or section does not adequately cite its references or sources. ... Subfamilies Dendrocygninae Oxyurinae Anatinae Aythyinae Merginae Duck is the common name for a number of species in the Anatidae family of birds. ... Geese redirects here. ... Game is any animal hunted for food or not normally domesticated (such as venison). ... Binomial name Linnaeus, 1758 The wild boar (Sus scrofa) is the wild ancestor of the domestic pig. ... For other uses, see Rabbit (disambiguation). ... Leg of venison on apple sauce with dumplings and vegetables Venison is meat of the family Cervidae. ... It has been suggested that Lambing be merged into this article or section. ... This article is about the domestic species. ...

Meat is usually pot-roasted; pan-fried dishes also exist, but these are usually imports from France. Throughout Germany, meat is very often eaten in sausage form. There is said to be more than 1500 different types of sausage in Germany. Certain families may also make their own sausage for personal consumption. Wikibooks Cookbook has more about this subject: Pot roast Pot roast is a braised beef dish. ... This article is about the prepared meat. ...

Eating habits

Breakfast (Frühstück) commonly consists of bread, toast, and/or bread rolls (Brötchen, Semmeln, Schrippen, Wecken or Rundstücke) with jam ("Marmelade" or "Konfitüre"), marmalade or honey, eggs, and strong coffee or tea (milk, cocoa or juice for children). Deli meats, such as ham, salted meats and salami, are also commonly eaten on bread in the morning, as are various cheeses. A variety of meat-based spreads such as Leberwurst (literally liver-sausage) can be found during breakfast as well. Muesli (Müsli) and cereals such as cornflakes are also popular. Two rolls Bread Rolls at a bakery Bread Rolls in a basket A bread roll is a piece of bread, usually small and round and is commonly considered a side dish. ... For other uses, see Marmalade (disambiguation). ... This article is about the cut of meat. ... Salami Salami is cured sausage, fermented and air-dried. ... Leberwurst (liverwurst in English-speaking countries), literally meaning liver sausage, is a typical sausage served in Germany and the Netherlands (Leverworst). ... Muesli (originally Birchermüesli or Müesli [myə̯sli] in Swiss German, Müsli in standard German) is a popular breakfast dish (breakfast cereal) based on uncooked rolled oats and fruit. ...

Dry muesli mix, served with milk and banana

Traditionally, the main meal of the day has been lunch (Mittagessen), eaten around noon. Dinner (Abendessen or Abendbrot) was always a smaller meal, often consisting only of a variety of breads and meats, similar to breakfast, or possibly sandwiches. However, in Germany, as in other parts of Europe, dining habits have changed over the last 50 years. Today, many people eat only a small meal in the middle of the working day at work and enjoy a hot dinner in the evening at home with the whole family. Nevertheless, the traditional way is still rather common, not only in rural areas. Breakfast is still very popular and may be elaborated and extended on weekends, with friends invited as guests. The extension of the breakfast is then called “Brunch”, a mixture between Breakfast and Lunch. It usually consists of the parts of a regular Breakfast but in addition to that people prepare a warm soup or little hot snacks as well as a smaller dessert. “Brunches” usually start later in the morning and end in the early afternoon. Image File history File linksMetadata Download high resolution version (1931x1923, 719 KB) Summary I, VirtualSteve took this photograph on February 19, 2006. ... Image File history File linksMetadata Download high resolution version (1931x1923, 719 KB) Summary I, VirtualSteve took this photograph on February 19, 2006. ... Muesli (originally Birchermüesli or Müesli [myə̯sli] in Swiss German, Müsli in standard German) is a popular breakfast dish (breakfast cereal) based on uncooked rolled oats and fruit. ... Brunch is a late morning meal between the typical time for breakfast and lunch, as a replacement for both meals, usually eaten when one rises too late to eat breakfast, or as a specially-planned meal. ...

Depending on the family of course, there is also a social aspect behind those meals. They offer an opportunity for the whole family to come together and spend time together.

Rollmops

Image File history File links Metadata Size of this preview: 800 × 538 pixelsFull resolution (1503 × 1011 pixel, file size: 995 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Metadata Size of this preview: 800 × 538 pixelsFull resolution (1503 × 1011 pixel, file size: 995 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... It has been suggested that this article or section be merged with Herring. ...

Fish

Trout is the most common freshwater fish on German menu as well as pike, carp, and European perch are also frequently served. Seafood was traditionally restricted to the northern coastal areas except for pickled herring. Today many seafish like fresh herring (also as Rollmops), sardine, tuna, mackerel, and salmon are well established throughout the country. Prior to the industrial revolution and the ensuing pollution of the rivers, salmon were common in the rivers Rhine, Elbe, and Oder. Nowadays, thanks to tight environmental control, rivers are cleaner than they were a century ago and the fish population of Germany's rivers is gaining back its territory. Rainbow trout, Oncorhynchus mykiss Biwa trout (or Biwa salmon), Oncorhynchus masou rhodurus Trout is the common name given to a number of species of freshwater fish belonging to the salmon family, Salmonidae. ... Species  E. americanus –       grass and redfin pickerels  E. lucius – northern pike  E. masquinongy – muskellunge  E. niger – chain pickerel   – Amur pike Esox Linnaeus, 1758, is a genus of freshwater fish, the only member of the pike family (family Esocidae) of order Esociformes. ... For other uses, see Carp (disambiguation). ... Binomial name Perca fluviatilis Linnaeus, 1758 The European perch (Perca fluviatilis) is a species of perch found in Europe and Asia. ... Species Clupea alba Clupea bentincki Clupea caspiopontica Clupea chrysotaenia Clupea elongata Clupea halec Clupea harengus Clupea inermis Clupea leachii Clupea lineolata Clupea minima Clupea mirabilis Clupea pallasii Clupea sardinacaroli Clupea sulcata Herrings are small oily fish of the genus Clupea found in the shallow, temperate waters of the North Atlantic... It has been suggested that this article or section be merged with Herring. ... Sardines in the Pacific An open Sardines can Sardines on a plate grilled Sardines For the hide and seek-like game, see Hide and seek. ... For other uses, see Tuna (disambiguation). ... Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. ... For other uses, see Salmon (disambiguation). ... For other uses, see Rhine (disambiguation). ... This article is about a river in Central Europe. ... The Oder (or Odra) River (German: Oder, Polish/Czech: Odra, Ancient Latin: Viadua, Viadrus, Medieval Latin: Odera, Oddera) is a river in Central Europe (mostly in Poland). ...

Vegetables

Klöße (Semmelknödel)

Vegetables are often eaten in stews or vegetable soups, but can also be served as a side dish. Carrots, turnips, spinach, peas, beans, and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout the country. Potatoes, while a major part of the diet, are usually not counted among vegetables by Germans. Asparagus, especially white asparagus known as spargel, is particularly enjoyed in Germany as a side dish or as a main meal. Sometimes restaurants will even devote an entire menu to nothing but spargel, when it is the right season (late Spring). Spargel season is traditionally set to the month before St. John's Day. Image File history File links Download high resolution version (2268x2240, 585 KB) Summary Description: Semmelknödel Source: photo taken by Kobako Date: Dec. ... Image File history File links Download high resolution version (2268x2240, 585 KB) Summary Description: Semmelknödel Source: photo taken by Kobako Date: Dec. ... Klöße (Semmelknödel) Klöße (German cuisine; singular: Kloß) are dumplings made from grated raw and/or mashed potatoes (called Kartoffelknödel) or dried bread with milk and egg yolks (called Semmelknödel). ... Categories: Food and drink stubs | Breads ... Beef Stew A stew is a common dish made of vegetables (particularly potatoes or beans), meat, poultry, or seafood cooked in some sort of broth or sauce. ... For other uses, see Potato (disambiguation). ... For the botanical genus, see Asparagus (genus). ... Spargel is asparagus, however it is grown covered in soil in order to prevent photosynthesis. ...

Side dishes

Noodles are usually thicker than Italian pasta and often contain egg yolk. Especially in the south-western part of the country, the predominant variety of noodles is Spätzle which contain a very large amount of yolk. Besides noodles, potatoes and dumplings (Klöße or Knödel) are very common, especially in the south. Potatoes entered German cuisine in the late 18th century and were almost ubiquitous in the 19th and 20th centuries, but their popularity is currently waning somewhat in favour of noodles and rice. Potatoes are most often served boiled in salt water, but mashed and fried potatoes also are traditional, and Pommes Frites (french fries) have now become very common. A cook making hand-pulled noodles. ... An egg yolk surrounded by the egg white An egg yolk is the part of an egg which serves as the food source for the developing embryo inside. ... spaetzle with butter Spaetzle (German: Spätzle, sometimes explained as being derived from Spatz sparrows) are noodles much used in southern Germany and Alsace. ... A dumpling may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. ... Klöße (Semmelknödel) Klöße (German cuisine; singular: Kloß) are dumplings made from grated raw and/or mashed potatoes (called Kartoffelknödel) or dried bread with milk and egg yolks (called Semmelknödel). ... Klöße (German cuisine; singular: Kloß) are dumplings made from grated raw potatoes and/or mashed potatoes (then called Kartoffelknödel) or dried bread with milk and egg yolks (called Semmelknödel). ...

Drinks

The various kinds of bottled Kölsch beer

Beer is very common throughout all parts of Germany, with many local and regional breweries producing a wide variety of beers. In most of the country Pils is predominant today, whereas people in the South (especially in Bavaria) seem to prefer lager or wheat beer. A number of regions have a special kind of local beer, for example the dark Altbier around the lower Rhine, the Kölsch of the Cologne area, which is light but like Altbier uses a more traditional brewing process than Pils, and the weak and sour Berliner Weiße, usually mixed with raspberry or woodruff syrup, in Berlin. Since the reunification in 1990, Schwarzbier (black beer), which was common in East Germany but could hardly be found in West Germany, got more and more popular in all of Germany. Beer may also be mixed with other beverages: Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... For other uses, see Beer (disambiguation). ... Pilsener or pilsner is a type of lager beer. ... Lager is a well attenuated beer brewed in cool conditions using a slow-acting brewers yeast, known as a bottom-fermenting yeast, and then stored (or lagered) for a period in cool conditions to clear away particles and certain flavour compounds to produce a clean taste. ... It has been suggested that Kristall Weissbier be merged into this article or section. ... Altbier (often abbreviated to Alt) is a dark, top-fermented type of beer from Düsseldorf and the Niederrhein region in Germany. ... The term Kölsch refers to: the top-fermented Kölsch beer brewed in and around Cologne, Germany the Kölsch dialect, spoken in Cologne, Germany This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ... Berliner Weiße is a wheat and barley beer variant brewed exclusively in the area of Berlin, Germany. ... Schwarzbier, or black beer, is a German dark lager beer with an opaque, black color and a full, chocolatey flavor. ... This article is about the state which existed from 1949 to 1990. ...

• pils or lager and lemonade: Alsterwasser or Radler,
• pils or lager and cola: Diesel, Schmutziges or simply Colabier
• Altbier and cola: Krefelder
• wheat beer and cola: Russ or simply Colaweizen

In the last years many breweries served this trend of mixing beer with other drinks, selling bottles of already mixed beverages. Examples are Bibob (from Köstritzer), Veltins V+, Mixery (from Karlsberg) and Cab (from Krombacher). A Radler is an alcoholic beverage consisting of equal parts of lager beer and lemonade. ... This article is about the fuel. ... This article is about Russ, the Scandinavian cultural phenomenon. ... The Köstritzer brewery has been owned by the Bitburger Brauerei since 1991. ... The word cab has a number of meanings, most of which are abbreviations: A cabriolet is kind of a light, horse-drawn carriage which replaced the heavier hackney carriage in the 19th century as the vehicle for hire of choice in Paris and London, and was the forerunner of the... Krombacher is one of the most famous beers in Germany. ...

Wine is also popular throughout the country. German wine comes predominantly from the areas along the upper and middle Rhine and its tributaries; the northern half of the country is too cold and flat to grow grape vines. Riesling and Silvaner are among the best-known varieties of white wine, while Spätburgunder and Dornfelder important German red wines. The sweet German wines sold in English speaking countries seem mostly to cater to the foreign market, as they are quite rare in Germany itself. For other uses, see Wine (disambiguation). ... German wine from Franken in the characteristic round bottles (Bocksbeutel) German wine is produced in many parts of Germany, and due to the northerly location have produced wines quite unlike any others in Europe, many of outstanding quality. ... For other uses, see Rhine (disambiguation). ... This article is about the fruits of the genus Vitis. ... Riesling is a white grape variety and varietal appellation of wines grown historically in Germany (see German wine), Alsace (France), Austria, and northern Italy. ... Silvaner is a white wine grape variety. ... Pinot noir (pi no nwar) is a red wine grape variety of the species Vitis vinifera. ... Dornfelder is a red wine varietal that was bred in Weinsberg, Württemberg in 1955 in order to give German vintners a dark red grape that would grow well in German fields. ...

Coffee is also very common, not only for breakfast, but also accompanying a piece of cake in the afternoon, usually on Sundays or special occasions and birthdays. It is generally filter coffee, somewhat stronger than usual in the US though weaker than espresso. Tea is more common in the Northwest. East Frisians traditionally have their tea with cream and rock candy ("Kluntje"). For other uses, see Coffee (disambiguation). ... Espresso brewing, with a dark reddish-brown foam, called crema or schiuma. ... For other uses, see Tea (disambiguation). ...

Apfelschorle, apple juice mixed with sparkling mineral water, is a common beverage. Apfelschorle is a popular soft drink in Germany. ...

Spezi is a soft drink made with cola and orange-flavored soft drink such as Fanta. Spezi, in some areas also known as Diesel, is a genericized trademark for a soft drink made with cola and orange soda. ... Fanta is a global brand of fruit-flavored soft drink from the Coca-Cola Company. ...

Korn is a German spirit from wheat and malt, that is consumed predominantly in the middle and northern parts of Germany. Obstler on the other hand is distilled from apples and pears ("Obstler"), plums, cherries (Kirschwasser), or mirabelle plums and is preferred in the southern parts. The term Schnaps refers to both kinds of hard liquors. Korn (liquor), a kind of a fine German spirit (Schnapps) from wheat and malt sometimes added to Berliner Weisse Categories: | ... Kirschwasser, German for cherry water, (pronounced ), often known simply as Kirsch (German for cherry), is a clear brandy made from double distillation of the fermented juice of a small black cherry. ...

Germans are unique among their neighbours in preferring strongly carbonated bottled waters ("Sprudel") to non-carbonated ones. A 1. ...

Spices and condiments

Löwensenf: a jar of Bavarian mustard.

Mustard ("Senf") is a very common accompaniment to sausages and can vary in strength, the most common version being "Mittelscharf", which is somewhere between traditional English and French mustards in strength. In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with the Bavarian speciality Weißwurst. Image File history File links Download high-resolution version (516x958, 136 KB) Mustard, bavarian style I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ... Image File history File links Download high-resolution version (516x958, 136 KB) Mustard, bavarian style I, the creator of this work, hereby grant the permission to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1. ... Mustard on bread. ... Weißwurst (literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. ...

Horseradish is commonly used as a condiment either on its own served as a paste, enriched with cream ("Sahnemeerettich") or combined with mustard. In some regions of Germany it used with meats and sausages where mustard would otherwise be used. Binomial name P.G. Gaertn. ...

Garlic was long frowned upon as "making one stink" and thus has never played a large role in traditional German cuisine, but it has seen a rise in popularity in recent decades due to the influence of French, Italian, Spanish, Portuguese, Greek, and Turkish cuisine. Bear's garlic, a rediscovered spice from elder recipes is used again as a surrogate to garlic. Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Turkish cuisine inherited its Ottoman heritage which could be described as a fusion and refinement of Turkic, Arabic, Greek, Armenian and Persian cuisines. ... Binomial name Allium ursinum L. Ramsons, buckrams, wild garlic, wood garlic or bears garlic (Allium ursinum) is a wild relative of chives. ...

Generally, with the exception of mustard for sausages, German dishes are rarely hot and spicy — the most popular herbs are traditionally parsley, thyme, laurel, and chives, the most popular spices are black pepper (used in small amounts), juniper berries and caraway. Cardamom, aniseed, and cinnamon are often used in sweet cakes or beverages associated with Christmas time, and sometimes in the preparation of sausages, but are otherwise rare in German meals. Other herbs and spices like basil, sage, oregano, and hot chilli peppers have become more popular in recent times. This article is about the herb. ... Species About 350 species, including: Thymus adamovicii Thymus altaicus Thymus amurensis Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus camphoratus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus curtus Thymus disjunctus Thymus doerfleri Thymus glabrescens Thymus... Binomial name Laurus nobilis L. The Bay Laurel (Laurus nobilis, Lauraceae), also known as True Laurel, Sweet Bay, Grecian Laurel, or just Laurel, is an evergreen tree or large shrub reaching 10–18 m tall, native to the Mediterranean region. ... Binomial name Allium schoenoprasum L. Chives (Allium schoenoprasum), is the smallest species of the onion family[1] Alliaceae, native to Europe, Asia and North America[2]. They are referred to only in the plural, because they grow in clumps rather than as individual plants. ... Binomial name L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Juniper berries, here still attached to a branch, are actually modified conifer cones. ... Categories: | | | | ... This article is about the herbs. ... Binomial name Pimpinella anisum L. Anise (Pimpinella anisum) is an herb in the family Apiaceae (formerly Umbelliferae) whose seed-like fruit (also called aniseed) is used in sweet baking as well as in anise-flavored liqueurs (e. ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... For other uses, see Basil (disambiguation). ... Binomial name L. Sage leaves - first variety Sage leaves - second variety Common sage (Salvia officinalis) is a small evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers native to southern Europe and the Mediterranean region. ... Binomial name Origanum vulgare L. Oregano or Pot Marjoram (Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia. ... The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ...

Desserts

Frankfurter Kranz

A wide variety of cakes and tarts are prepared throughout the country, most commonly made with fresh fruit. Apples, plums, strawberries, and cherries are used regularly on cakes. Cheesecake is also very popular and almost always made with quark. German doughnuts (which have no hole) are usually balls of dough with jam or other fillings inside, and are known as Berliner, Kreppel or Krapfen depending on the region. Eierkuchen are large, relatively thin pancakes, comparable to French Crèpes. They are served covered with sugar, jam, syrup etc.; salty variants with cheese or bacon exist as well (but aren't usually considered desserts). In some regions Eierkuchen are filled and then wrapped, in others they're cut into small pieces and arranged in a heap. The word Pfannkuchen can either mean German doughnuts (see Berliner) or pancakes (see Eierkuchen). Image File history File links Metadata Size of this preview: 740 × 599 pixelsFull resolution (1778 × 1440 pixel, file size: 624 KB, MIME type: image/jpeg) Bildbeschreibung: Frankfurter Kranz Quelle: selbst erstellt Fotograf: Hannes Grobe 06:24, 25. ... Image File history File links Metadata Size of this preview: 740 × 599 pixelsFull resolution (1778 × 1440 pixel, file size: 624 KB, MIME type: image/jpeg) Bildbeschreibung: Frankfurter Kranz Quelle: selbst erstellt Fotograf: Hannes Grobe 06:24, 25. ... For other uses, see Cake (disambiguation). ... A tart is a pastry dish, usually sweet, that is a type of pie, with an open top that is not covered with pastry. ... For the meaning of pin-up photo, see Pin-up girl. ... Polish twaróg Quark is a type of fresh cheese of Central European origin. ... For other uses, see Doughnut (disambiguation). ... Berliner with plum jam filling A Berliner Pfannkuchen is a predominantly German pastry made from sweet yeast dough baked in fat, which has a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. ... Berliner with plum jam filling A Berliner is a predominently German pastry, made from sweet yeast dough baked in fat, that has a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. ...

A popular dessert in northern Germany is "Rote Grütze", red fruit pudding, which is made from black and red currants, raspberries and sometimes strawberries or cherries cooked in juice with cornstarch as a thickener. It is traditionally served with cream, but also common with vanilla sauce, milk or whipped cream. "Rhabarbergrütze" (rhubarb pudding) and "Grüne Grütze" (gooseberry fruit pudding) are variations of the "Rote Grütze". A similar dish, Obstkaltschale, may also be found all around Germany. For other uses, see Vanilla (disambiguation). ...

Ice cream and sorbets are also very popular. Italian-run ice cream parlours were the first large wave of foreign-run eateries in Germany, becoming widespread in the 1920s. A popular ice cream treat is called Spaghetti Eis. Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... A bowl of mango sorbet Sorbet (or sorbetto, sorbeto) is a frozen dessert made from iced fruit puree and other ingredients. ... Spaghetti Eis (pronounced spaghetti ice) is a German ice cream specialty that looks like a plate of spaghetti. ...

Bread

Pumpernickel

With regard to bread, German cuisine is more akin to Eastern than to Western Europe. The country boasts at least 6,000 different types of bread, ranging from white wheat bread to grey bread (Graubrot) and "black" (actually dark brown) rye bread (Schwarzbrot). Most types of bread contain both wheat and rye flour (hence Mischbrot, mixed bread), and often wholemeal and seeds (such as linseed, sunflower seed, or pumpkin seeds) as well. Pumpernickel, a Westphalian black bread, is not baked but steamed, and has a unique sweetish taste. Image File history File links Download high resolution version (2365x1869, 2127 KB) Summary Westfälisches Pumpernickel. ... Image File history File links Download high resolution version (2365x1869, 2127 KB) Summary Westfälisches Pumpernickel. ... Pumpernickel is a type of German sourdough bread made with a combination of rye flour and rye meal (a more coarsely ground form of the flour). ... For other uses, see Bread (disambiguation). ... Species T. aestivum T. boeoticum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 Wheat Wheat For the indie rock group, see Wheat (band). ... Binomial name Secale cereale M.Bieb. ... Binomial name Linum usitatissimum L. Linnaeus, 17?? Common flax (also known as linseed) is a member of the Linaceae family, which includes about 150 plant species widely distributed around the world. ... For other uses, see Sunflower (disambiguation). ... For other uses, see Pumpkin (disambiguation). ... Pumpernickel is a type of German sourdough bread made with a combination of rye flour and rye meal (a more coarsely ground form of the flour). ... For other places named Westphalia, see Westphalia (disambiguation). ...

Bread is a big part of the German diet, and usually eaten for breakfast and as sandwiches in the evening, seldomly as a side dish for the main meal. The importance of bread (Brot) in German cuisine is also illustrated by words such as Abendbrot (supper, literally Evening Bread) and Brotzeit (snack, literally Bread Time). In fact, one of the major complaints of German expatriates in many parts of the world is their inability to find acceptable local breads. An expatriate (in abbreviated form expat) is someone temporarily or permanently in a country and culture other than that of their upbringing and/or legal residence. ...

Germany has the widest variety of bread available to its residents. About 6,000 types of breads and approximately 1,200 different types of pastry and rolls are produced in about 17,000 bakeries and another 10,000 in-shop bakeries. Bread is served with almost every (non-main)-meal. Bread is not considered a side dish and is considered important for a healthy diet.

Germany's top ten in bread are:

1. Rye-wheat ("Roggenmischbrot")
2. Toast bread ("Toastbrot")
3. Whole-grain ("Vollkornbrot")
4. Wheat-rye ("Weizenmischbrot")
5. White bread ("Weißbrot")
6. Multi-grain ("Mehrkornbrot")
7. Rye ("Roggenbrot")
8. Sunflower seed ("Sonnenblumenkernbrot")
9. Pumpkin seed ("Kürbiskernbrot")
10. Onion bread ("Zwiebelbrot")

Bread rolls in a basket

Especially the darker kinds of bread like Vollkornbrot or Schwarzbrot are typical of German cuisine. Internationally well known is Pumpernickel which is steamed for a very long time, it is one kind of dark bread from Germany but not representative. Most German breads are made with sourdough. Whole grain is preferred for high fibre. Germans use almost all available types of grain for their breads — wheat, rye, barley, spelt, oats, sorghum, corn and rice. Some breads are even made from potato flour. Download high resolution version (1600x1057, 256 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (1600x1057, 256 KB) Wikipedia does not have an article with this exact name. ... Pumpernickel is a type of German sourdough bread made with a combination of rye flour and rye meal (a more coarsely ground form of the flour). ... Sourdough starter made with flour and water refreshed for 3 or more days Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread. ...

Bread rolls

Bread rolls, known in Germany as Brötchen, Semmel, Schrippe, Rundstück or Weck / Weckle / Weckli depending on the region, are common in German cuisine. They are typically cut in half, and spread with butter or margarine. Cheese, meat, fish or preserves is then placed between the two halves, or on each half separately, known as an open sandwich. Two rolls Bread Rolls at a bakery Bread Rolls in a basket A bread roll is a piece of bread, usually small and round and is commonly considered a side dish. ...

Rolls are also used for snacks like Bratwurst or Brätel in a hot-dog style. Bratwurst with sauerkraut and potatoes A bratwurst (IPA: ) is a sausage composed of pork, beef, and sometimes veal. ...

Specialities by region

Springerle

Image File history File links Metadata Size of this preview: 800 × 420 pixelsFull resolution (1024 × 538 pixel, file size: 117 KB, MIME type: image/jpeg) Description=Springerle with typical foot after baking Source=Own work Date=16-Dec-2006 Author=Andreas Bauerle File historyClick on a date/time to view... Image File history File links Metadata Size of this preview: 800 × 420 pixelsFull resolution (1024 × 538 pixel, file size: 117 KB, MIME type: image/jpeg) Description=Springerle with typical foot after baking Source=Own work Date=16-Dec-2006 Author=Andreas Bauerle File historyClick on a date/time to view... Springerle is a type of cookie with an embossed design made by pressing a mold onto rolled dough, then allowing the impression to dry before cooking. ...

Baden-Württemberg

• Bibbeleskäs, cottage cheese
• Brägele, sliced potatoes pan-fried in lard
• Flädlesuppe, broth with thin strips of German-style pancakes
• Knöpfle, similar to Spätzle, but thicker rather than long
• Schupfnudeln, pasta made from potatoes and flour, often served with Sauerkraut
• Snail soup
• Springerle, cookies made by pressing dough into intricate molds

Spätzle with butter (dried convenience food, not the real thing) Spätzle (German, sometimes explained as being a diminutive of Spatz small sparrows) are noodles much used in southern Germany, western Austria, Switzerland, Alsace and sometimes also in Italy (there they are named Troffi). They are fabricated by grating... Springerle is a type of cookie with an embossed design made by pressing a mold onto rolled dough, then allowing the impression to dry before cooking. ...

Bavaria (Bayern)

Baked Schweinshaxe

• Weißwürste ('white sausages') — a speciality from Munich (München), traditionally eaten for second breakfast. Always accompanied by sweet mustard, pretzels, and wheat beer.
• Weizenbier/Weißbier (wheat beer)
• Knödel (dumplings made from potatoes or white bread)
• Schweinsbraten (pot-roasted pork)
• Schweinshaxe (braised pork leg). Crunchy brown on the outside, moist and juicy inside. Served with gravy and Klöße.
• Leberkäse (a type of sausage baked in a mould and cut into slices - usually eaten in a bread-roll with mustard)
• Kartoffelsalat potato salad

Image File history File links Download high resolution version (2126x1410, 646 KB) File links The following pages link to this file: Eisbein ... Image File history File links Download high resolution version (2126x1410, 646 KB) File links The following pages link to this file: Eisbein ... Pickled Eisbein, with Sauerkraut Baked Schweinshaxe Eisbein, literally ice leg, is the German name for a culinary dish involving the lower part of hams hocks. ... Weißwurst (literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. ... This article is about the prepared meat. ... For other uses, see Munich (disambiguation). ... Second breakfast is a meal eaten after breakfast, but before lunch. ... This article is about the baked snack. ... It has been suggested that Kristall Weissbier be merged into this article or section. ... It has been suggested that Kristall Weissbier be merged into this article or section. ... Klöße (German cuisine; singular: Kloß) are dumplings made from grated raw potatoes and/or mashed potatoes (then called Kartoffelknödel) or dried bread with milk and egg yolks (called Semmelknödel). ... Pickled Eisbein, with Sauerkraut Baked Schweinshaxe Eisbein, literally ice leg, is the German name for a culinary dish involving the lower part of hams hocks. ... Klöße (Semmelknödel) Klöße (German cuisine; singular: Kloß) are dumplings made from grated raw and/or mashed potatoes (called Kartoffelknödel) or dried bread with milk and egg yolks (called Semmelknödel). ... Leberkäse Leberkäse (sometimes spelled Leberkäs or Leberka(a)s in Austria and the Swabian and Bavarian parts of Germany) is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to meat pie. ... This article is about the salad. ...

Bremen and Lower Saxony (Niedersachsen)

• Kohl und Pinkel (kale, very slowly cooked, with bits of rather salty sausage; a typical winter dish)
• Heidschnucke (a type of sheep)
• crabs
• Knipp
• Bratwurst (grey sausage with veal content) mild flavor, pan fried. Eaten with a hard roll

Kale or Borecole is a form of cabbage (Brassica oleracea Acephala Group), green in color, in which the central leaves do not form a head. ...

Franconia (Franken)

Bratwurst with sauerkraut and potatoes

• Bratwurst: Beef, pork or veal sausages, served fried or grilled with sauerkraut or potato salad and mustard, or simply in a bread roll (Bratwurstsemmel). They vary greatly in size and seasoning from region to region but are often considerably thinner than the equivalents elswhere in Germany. The best-known sausages are from Nuremberg (Nürnberg) and are recognisable by their small size and clearly visible herb seasoning. They are traditionally served as three sausages in a roll ("Drei in 'a Weckla") or six sausages on sauerkraut ("Sechs auf Kraut")
• Klöße: Large dumplings made from a dough consisting of raw or a combination of raw and cooked potatoes. The exact recipe is a matter of regional differences and personal belief. The best friend of pot-roasted meats or mushroom ragout.
• Schäuferle: An entire pork (or, in some cases, Lamb) shoulder roasted in a fairly cool oven over long period so that the meat is extremely tender with a crunchy crust. Seasoning is usually simple using salt, pepper and caraway and traditionally it is served in a dark sauce, made from the roast stock, meat broth, and often dark beer and Lebkuchen spices. Accompanied by a side salad, dumplings and red cabbage or less commonly Sauerkraut.
• Hochzeitssuppe ("wedding soup"): A spicy meat broth with bread dumplings, liver dumplings and finely sliced pancakes.
• Lebkuchen (gingerbread): The most famous German gingerbread is, again, from Nuremberg and traditionally only available at Christmas, although tourist demand means that Lebkuchen are available in some form practically all year round.

Image File history File links Download high resolution version (2328x2268, 666 KB) Summary Description: Bratwurst with cabbage and potatoes Source: photo taken by Kobako Date: Dec. ... Image File history File links Download high resolution version (2328x2268, 666 KB) Summary Description: Bratwurst with cabbage and potatoes Source: photo taken by Kobako Date: Dec. ... Bratwurst with sauerkraut and potatoes A bratwurst (IPA: ) is a sausage composed of pork, beef, and sometimes veal. ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... Bratwurst with sauerkraut and potatoes A bratwurst (IPA: ) is a sausage composed of pork, beef, and sometimes veal. ... Nürnberg redirects here. ... Klöße (Semmelknödel) Klöße (German cuisine; singular: Kloß) are dumplings made from grated raw and/or mashed potatoes (called Kartoffelknödel) or dried bread with milk and egg yolks (called Semmelknödel). ... For other uses, see Pork (disambiguation). ... It has been suggested that Lambing be merged into this article or section. ... Freshly baked Lebkuchen Lebkuchen are a traditional German Christmas cookies form of gingerbread, which were probably invented by Medieval monks in Franconia, Germany in the 13th century. ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... Freshly baked Lebkuchen Lebkuchen are a traditional German Christmas cookies form of gingerbread, which were probably invented by Medieval monks in Franconia, Germany in the 13th century. ... Freshly baked Lebkuchen Lebkuchen are a traditional German Christmas cookies form of gingerbread, which were probably invented by Medieval monks in Franconia, Germany in the 13th century. ...

Frankfurt am Main and Hessen

Apfelwein

• Green Sauce (Made from minced and an abundant amount of seven fresh herbs namely borage, sorrel, cress, chervil, chives, parsley, and burnet. Served with boiled potatoes and hardboiled eggs. Called "Grüne Soße" in German or "Griee Sooß" in the Hessian dialect.)
• Frankfurter sausage, a smoked sausage made from pure pork, which is eaten hot and usually accompanied by bread and mustard. Not to be confused with the American hot dog "Frankfurter".
• Apfelwein (dialect: Ebbelwoi or Äppelwoi), wine made of apples, somewhat comparable to Cider and French Cidre though dryer and more sour-tasting. Best enjoyed in traditional "Äbbelwoi-Lokalen". Served in a special mug (the "Bembel"), drunk with a special glass (the "Gerippte").
• Sauer Gespritzer, apfelwein mixed with sparkling water. Very refreshing, usually served during summer. Also available as Süß Gespritzer which is Apfelwein mixed with lemonade.
• Handkäs mit Musik ("hand-cheese with music"), a strong cheese made from curdled milk served in a dressing from vegetable oil, vinegar, caraway, salt and pepper and sliced onions. Usually served with rye bread and butter. Although people love to make jokes of dubious quality about the meaning of the "music", several traditional Kneipe sport a choice of Handkäs with and without "music" (the seasoning), thereby ruling out any reference to post-digestive side effects.

Hamburg-style Labskaus with fried egg, gherkin and rollmops

Image File history File links Metadata Size of this preview: 640 × 600 pixelsFull resolution (2138 × 2004 pixel, file size: 1. ... Image File history File links Metadata Size of this preview: 640 × 600 pixelsFull resolution (2138 × 2004 pixel, file size: 1. ... Apfelwein Apfelwein (German, apple wine) is the German form of cider, produced from apples. ... Green Sauce Green sauce is the name of several rather different sauces containing mainly herbs, namely the Italian salsa verde, the French sauce verte, and the German grüne Soße or Frankfurter Grie Soß (Frankfurt dialect). ... The term frankfurter may refer to a sausage as made in Frankfurt; a hot dog a resident of Frankfurt am Main, Germany a resident of Frankfurt (Oder), Germany Frankfurter as family name Bernhard Frankfurter (1801-1867), German teacher and writer; son of Rabbi Moses Frankfurter; born at Herdorf ([1]) David... Apfelwein Apfelwein (German, apple wine) is the German form of cider, produced from apples. ... Cider in a pint glass Cider (or cyder) is an alcoholic beverage made primarily from the juices of specially grown varieties of apples. ... Image File history File linksMetadata Labskaus. ... Image File history File linksMetadata Labskaus. ... Hamburg-style Labskaus with fried egg, gherkin and rollmops Labskaus (also spelled Lapskaus) is a specialty from Northern Germany and in particular from the cities of Bremen, Lübeck, and Hamburg. ... It has been suggested that this article or section be merged into Cucumis anguria. ... It has been suggested that this article or section be merged with Herring. ...

Hamburg

• Labskaus, made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a gherkin.
• Birnen, Bohnen und Speck: literally "pears, beans and bacon", cooked together in a stew.
• Aalsuppe, a sweet and sour soup of meat broth, dried fruits, vegetables, and herbs.
• Jükääg is a cabbage roll popularized by the Plattdüütsch-speaking minorities of northern Germany.

Hamburg-style Labskaus with fried egg, gherkin and rollmops Labskaus (also spelled Lapskaus) is a specialty from Northern Germany and in particular from the cities of Bremen, Lübeck, and Hamburg. ... Corned beef is a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine. ...

Palatinate (Pfalz)

• Saumagen (Pork stomach). The stomach itself is not eaten, it just serves as a casing.
• Gequellde mit weißem Kees (cooked potatoes with curd cheese)
• Gequellde mit Lewwerworscht (cooked potatoes with liver sausage)
• Verheierde (potatoes and dumplings made of flour)
• Gedadschde (in a pan fried dumplings made of mashed potatoes with flour)
• Weck, Worschd un Woi (bread roll, sausage and wine)
• Grumbeersupp un Quetschekuche (potato soup and plum tart)
• Kerscheblotzer (cherry cake)
• Zwiwwelkuche un neie Woi (onion pie with freshly made wine)
• chestnuts

Saumagen is a German dish popular in the Palatinate. ...

Rhineland (Rheinland)

Rheinischer Sauerbraten

• Rheinischer Sauerbraten, large pieces of beef or more traditionally horse meat, marinated in a spicy water-vinegar mixture for a long time before baking.
• Potato fritters (Reibekuchen) with black bread, apple syrup, sugar beet syrup or stewed apples
• Blood sausage (Blutwurst) crude or fried
• Himmel un Ääd (literally Heaven and Earth) mashed potatoes with stewed apples and fried blood pudding (Köln)
• Halve Hahn (literally Half Rooster), actually not a rooster at all but a cheese sandwich with onions, the name is based on a wordplay (Köln)
• Rice pies, apricot pies and pear pies in Eschweiler
• Mussels
• Grünkohl
• Eintopf

Image File history File links Size of this preview: 800 × 533 pixelsFull resolution (1229 × 819 pixel, file size: 324 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Sauerbraten ... Image File history File links Size of this preview: 800 × 533 pixelsFull resolution (1229 × 819 pixel, file size: 324 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Sauerbraten ... This article does not cite its references or sources. ... This article does not cite its references or sources. ... For other uses, see Potato (disambiguation). ... An apple fritter Malaysian roadside fritters A fritter is any kind of food coated in batter and deep fried. ... For other uses, see Bread (disambiguation). ... Morcilla cocida: Spanish-style blood sausage Blood sausage or black pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. ... Köln may refer to: Cologne (German: Köln), the fourth largest city in Germany and largest city of the North Rhine-Westphalia state German Cruiser Köln that served from 1930-1945 mostly for the Kriegsmarine German Frigate Köln (1961-1982), a F120 Köln class frigate of... Köln may refer to: Cologne (German: Köln), the fourth largest city in Germany and largest city of the North Rhine-Westphalia state German Cruiser Köln that served from 1930-1945 mostly for the Kriegsmarine German Frigate Köln (1961-1982), a F120 Köln class frigate of... Castle of Kambach Castle of Roethgen Eschweiler Central Station The Leather Pietà Castle of Palant Castle of Kinzweiler Old Townhall Eschweilers power plant next to the A 4 Eschweiler is a town in the district of Aachen in North Rhine-Westfalia in Germany on the river Inde, near the... Mussels A mussel is a bivalve shellfish that can be found in lakes, rivers, creeks, intertidal areas, and throughout the ocean. ...

Saarland

• Dibbelabbes (A potato hash prepared from raw grated potatoes, bacon and leeks, and baked in a Dibbe, or pot)
• Hoorische/Verheiratete (lit. "Married ones", Potatoes and dumplings made of flour served with a creamy bacon sauce)
• Schwenker or Schwenkbraten (pork steaks, marinated in spices and onions and broiled on a grill that hangs on a chain over a wood fire)

Schwenker (2) The term Schwenker is a local term from the german state of Saarland and is used in three ways, all relating to the same grilled meat: Schwenker or Schwenkbraten is a marinated pork neck steak which originates from the Hunsrück (known there as Schwenksteak) and is grilled... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ...

Saxony (Sachsen)

Quarkkeulchen

A Christmas stollen

Baumkuchen

• Lebkuchen (gingerbread): Some believe that the most famous German gingerbread is from Pulsnitz in Saxony.
• Eierschecke: A cake consisting of three layers: The bottom one is either a yeast dough (Hefeteig) or one made with baking soda (Rührteig), the middle layer is a cream made of quark, vanilla and some butter, egg, sugar and milk, and the top layer is mainly made from eggs (Eier), which are beaten with butter, sugar and "Vanillepudding"-powder (starchy substance normally used to cook a dessert similar to semolina pudding).
• Quarkkeulchen (also: Quarkkäulchen): A sweet main dish made from quark, mashed boiled potatoes, a little flour, an egg and some grated lemon peel. The ensuing dough is baked as small, less than palm-sized pancakes and eaten hot with sugar and cinnamon, or with fruit, whipped cream, vanilla ice cream etc.
• Leipziger Allerlei: Vegetable dish consisting of peas, baby carrots, white asparagus and morels. It may also, but not necessarily, contain broccoli, cauliflower, green beans or corn, even small prawns.
• Stollen: There are two important centers of Stollen in Saxony, Dresden and the Ore Mountains.

Note: The cuisine of the Saxon part of the Ore Mountains is more a relative of the cuisine of Franconia than a relative of the other parts of Saxony. Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... A stollen can be given as a gift. ... Image File history File links Baumkuchen. ... Image File history File links Baumkuchen. ... Baumkuchen Sękacz in Poland or Šakotis in Lithuania Known as the King of Cakes the Baumkuchen is a kind of layered cake, known in many countries throughout Europe. ... Freshly baked Lebkuchen Lebkuchen are a traditional German Christmas cookies form of gingerbread, which were probably invented by Medieval monks in Franconia, Germany in the 13th century. ... Pulsnitz is a town in the district of Kamenz, in the Free State of Saxony, Germany. ... Polish twaróg Quark is a type of fresh cheese of Central European origin. ... Polish twaróg Quark is a type of fresh cheese of Central European origin. ... Leipziger Allerlei is a regional German vegetable dish consisting of peas, carrots, asparagus, and morels. ... A stollen can be given as a gift. ... Dresden (etymologically from Old Sorbian Drežďany, meaning people of the riverside forest) is the capital city of the German Federal Free State of Saxony. ... Winter scene in the Ore Mountains. ...

Saxony-Anhalt (Sachsen-Anhalt)

Typical for very traditional dishes from Saxony-Anhalt is the combination of bitter or hearty meat dish with sweet. Sweet pancakes in Green bean soup for example are the cause of many jokes.

• Baumkuchen
• Magdeburger Schmalzkuchen

Baumkuchen Sękacz in Poland or Šakotis in Lithuania Known as the King of Cakes the Baumkuchen is a kind of layered cake, known in many countries throughout Europe. ...

Schleswig-Holstein

• Birnen, Bohnen und Speck, pears, beans and bacon
• Kale
• Labskaus
• Mehlbüdel, a large flour dumpling served with bacon and a sweet sauce
• Schnüsch, a stew made of ham, potatoes and vegetables cooked in roux
• Schwarzsauer, a sort of black pudding made with vinegar
• Buttermilk soup with flour dumplings
• Kieler Sprotten, smoked Baltic sprats

Kale or Borecole is a form of cabbage (Brassica oleracea Acephala Group), green in color, in which the central leaves do not form a head. ... Hamburg-style Labskaus with fried egg, gherkin and rollmops Labskaus (also spelled Lapskaus) is a specialty from Northern Germany and in particular from the cities of Bremen, Lübeck, and Hamburg. ... Roux (IPA: ) (pronounced like the English word rue) is a mixture of wheat flour and fat. ... Percentages are relative to US RDI values for adults. ... Trinomial name Sprattus sprattus balticus (Schneider, 1908) The Baltic sprat, Sprattus sprattus balticus is a herring-like, marine fish in the family Clupeidae found near the surface in the temperate northeast Atlantic Ocean in southern Skagerrak and Mecklenburg and Kiel Bays to Kvarken in the Gulf of Bothnia and to...

Swabia (Schwaben)

Gaisburger Marsch

• Gaisburger Marsch a stew
• Käsespätzle (Spätzle (a kind of noodles) and fried onions gratinated with cheese)
• Maultaschen (A distant relative of Italian ravioli and Russian pelmeni)
• Sauerbraten
• Wibele sweet biscuits
• Zwiebelkuchen (onion pie)

Image File history File links Metadata Size of this preview: 632 × 600 pixelsFull resolution (1043 × 990 pixel, file size: 239 KB, MIME type: image/jpeg) (All user names refer to de. ... Image File history File links Metadata Size of this preview: 632 × 600 pixelsFull resolution (1043 × 990 pixel, file size: 239 KB, MIME type: image/jpeg) (All user names refer to de. ... Gaisburger Marsch Gaisburger Marsch (march of Gaisburg) is a traditional swabian stew. ... Spaetzle (German: Spätzle, sometimes explained as being derived from Spatz sparrows) are noodles much used in southern Germany and Alsace. ... Spätzle with butter (dried convenience food, not the real thing) Spätzle (German, sometimes explained as being a diminutive of Spatz small sparrows) are noodles much used in southern Germany, western Austria, Switzerland, Alsace and sometimes also in Italy (there they are named Troffi). They are fabricated by grating... Maultaschen in a clear vegetable soup Maultaschen (also called Mauldäschle in the Swabian dialect) are a Swabian specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of minced meat, spinach, bread crumbs and onions and flavored with parsley. ... Lemon dill shrimp ravioli Ravioli is a popular type of pasta, comprised of a filling, commonly (though not always) meat-based, sealed between two layers of pasta dough. ... A 1936 Soviet poster advertising pelmeni. ... This article does not cite its references or sources. ... Wibele are very small, sweet biscuits originating from the Franconian city of Langenburg in Germany, though nowadays they are considered a Swabian speciality. ... Zwiebelkuchen, which literally means onion cake in the German language, is a one-crust pie made of steamed onions, diced bacon, cream, and caraway seed on a yeast dough or a leavened dough. ...

Thuringia (Thüringen)

• Thuringian Bratwurst, red to grey in color, stuffed in a natural casing of pig intestine, unlike the white Franconian variety
• Thüringer Rostbrätel, a pork neck steak marinated together with onions in beer and mustard

Both Thüringer Bratwurst and Thüringer Brätel are typically grilled and not pan-fried in Thuringia. Thüringer sausage, or in German Thüringer Rostbratwurst, is a unique sausage from the German state of Thüringen that has protected designation of origin status under EU law. ... This article is about sausage casings. ... For the parody newspaper, see The Onion. ... For other uses, see Beer (disambiguation). ... Look up Mustard in Wiktionary, the free dictionary. ...

• Thüringer Klöße: dumplings made of raw and/or cooked potatoes with pan-fried toast-bread inside.
• hearty meat dishes with rich sauces
• Mutzbraten: pound of pork, roasted on open birchwood fire, served with sauerkraut
• Rinderroulade (beef roulades), spread with mustard and filled with bacon fat, onions and pickled cucumbers
• delicious cakes; favourites among the locals are Mohnkuchen (poppyseed cake) and Quarkkuchen (quark cake). Specialties: Eichsfelder Schmandkuchen, Weimarer Zwiebelkuchen and Altenburger "Aufläufer" (Prophetenkuchen)

Klöße (Semmelknödel) Klöße (German cuisine; singular: Kloß) are dumplings made from grated raw and/or mashed potatoes (called Kartoffelknödel) or dried bread with milk and egg yolks (called Semmelknödel). ... For other uses, see Beef (disambiguation). ... Look up Mustard in Wiktionary, the free dictionary. ... This article is about the plant. ... Eichsfeld 1900 The Eichsfeld is a historical region in the southeast of Lower Saxony and Thuringia (which is called Untereichsfeld = lower Eichsfeld) and northwest of Thuringia (Obereichsfeld = upper Eichsfeld) in the south of the Harz mountains. ... For other uses, see Weimar (disambiguation). ... Zwiebelkuchen, which literally means onion cake in the German language, is a one-crust pie made of steamed onions, diced bacon, cream, and caraway seed on a yeast dough or a leavened dough. ... Altenburg is a town in the German Bundesland of Thuringia. ...

Westphalia (Westfalen)

Pickert

• Pickert (potato pancake)
• Grünkohl und Kohlwurst (curly kale and cabbage sausage)
• Westfälischer Schinken (smoked ham)
• Möpkenbrot (bread, which is made of rye flour, pig-blood, milk, eggs, fat, salt and pepper)
• Rumpsteak (rump steak)
• Potato pancakes (Reibeplätzchen Reibekuchen)
• Black bread (Schwarzbrot) hearty bread; it goes black because the sugar in the bread goes to caramel.
• Gentleman cream (Herrencreme) Vanilla jelly with cream and rum.

Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... A Pickert is a flat, fried or baked potato dumpling from Germany. ... A Pickert is a flat, fried or baked potato dumpling from Germany. ... Kale or Borecole is a form of cabbage (Brassica oleracea Acephala Group), green in color, in which the central leaves do not form a head. ... Latkes frying. ... Rye bread is bread made with rye flour. ...

Other famous dishes

Currywurst

Königsberger Klopse

Spätzle

• Aachener Printen, from the German city Aachen
• Bratkartoffeln (fried potatoes, often with diced bacon and/or onions)
• Currywurst, a large-format fried or grilled sausage cut into thick slices and seasoned with spicy ketchup and generous amounts of curry powder, usually served with french fries — a popular snack originating in early 1950s Berlin. Both "Bockwurst"-style (ie. intended to be boiled) and "Bratwurst"-style (ie. intended to be grilled or fried) sausages are used depending on region and the use of one or the other is a matter for much debate among "Currywurst"-Gourmets. Currywurst remains one of most popular fast foods in Germany, especially in Berlin and in Düsseldorf, Cologne and the surrounding area, but the larger Döner kebab is gaining rapidly in popularity.
• Whole grilled Chicken, marinated with pepper and other spices. Known as Brathühnchen, Brathähnchen and in eastern Germany also as Broiler.
• Hasenpfeffer (peppered hare)
• Kartoffelsalat (potato salad, which comes in many varieties, for example in a cream or mayonnaise dressing or even in meat broth. Often served as a side dish to bratwurst or boiled sausages)
• Königsberger Klopse, from the East-Prussian city of Königsberg, now Kaliningrad
• Marzipan e.g. Lübeck style (widely used in Christmas specialities)
• Pellkartoffeln (potatoes boiled or steamed unpeeled, young ones often eaten with the peel, served with Quark, butter, or herring.)
• Pfefferpotthast (peppered beef stew)
• Pommes, a shortened version of "Pommes Frites". Both American style "french fries" and Dutch or Danish style fries are common, with the portion being traditionally offered either with ketchup or mayonnaise or, as "Pommes rot-weiss", with both.
• Rouladen, a roulade of bacon and onions wrapped in thinly sliced beef.
• Sauerbraten
• Sauerkraut (pickled shredded cabbage)
• Schweinshaxe, pork hock served grilled and crispy with Sauerkraut or boiled as "Eisbein"
• Spanferkel, a grilled whole young pig. Usually eaten in a big company of friends or guests.
• Speckpfannkuchen (large, thin pancakes with diced, fried bacon)
• Spätzle (hand-made noodles used extensively in southern Germany and Alsace)
• Stollen (a bread-like cake with dried citrus peel, dried fruit, nuts, and spices such as cardamom and cinnamon, usually eaten during the Christmas season as Weihnachtsstollen or Christstollen). The best-known Stollen is from Dresden and is sold at the Striezelmarkt Christmas market, which derives its name from the cake.
• Würzburg E-Donäten, A dough ball filled with berries, fruit and hops (Fermented hop husks) and moulded into the familiar Würzburg 'oval' shape used in local bread making. This semi-alcoholic confection was popular with local farm workers as a way of circumventing the strict drinking laws in the 1900's.

Image File history File links Download high resolution version (1070x652, 550 KB) A German en:currywurst, photo uploaded under GNU license to the German Wikipedia on 17 April 2005. ... Image File history File links Download high resolution version (1070x652, 550 KB) A German en:currywurst, photo uploaded under GNU license to the German Wikipedia on 17 April 2005. ... Currywurst Currywurst is a German dish consisting of hot pork sausage (German: wurst) cut into slices and seasoned with curry sauce (regularly consisting of ketchup or tomato paste blended with curry) and generous amounts of curry powder, or a ready-made ketchup-based sauce seasoned with curry and other spices. ... Download high resolution version (1200x1042, 288 KB)Photograph of Königsberger Klopse by Rainer Zenz, released into the public domain. ... Download high resolution version (1200x1042, 288 KB)Photograph of Königsberger Klopse by Rainer Zenz, released into the public domain. ... Königsberger Klopse Königsberger Klopse, also known as Soßklopse, is a German dish consisting of meatballs in a white sauce with capers. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (3648 × 2736 pixel, file size: 2. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (3648 × 2736 pixel, file size: 2. ... spaetzle with butter Spaetzle (German: Spätzle, sometimes explained as being derived from Spatz sparrows) are noodles much used in southern Germany and Alsace. ... 18th century Printen cast Aachener Printen are a type of Lebkuchen originating from the city of Aachen in Germany. ... Currywurst Currywurst is a German dish consisting of hot pork sausage (German: wurst) cut into slices and seasoned with curry sauce (regularly consisting of ketchup or tomato paste blended with curry) and generous amounts of curry powder, or a ready-made ketchup-based sauce seasoned with curry and other spices. ... Curry powder in a jar Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India. ... French fried potatoes, commonly known as French fries or fries (North America) or chips (United Kingdom, Republic of Ireland and Commonwealth) are pieces of potato that have been chopped into batons and deep fried. ... Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ... The döner meat is being sliced from a rotating spit. ... Eastern Germany refers to: East Germany (communist state) Historical Eastern Germany Eastern provinces of Imperial Germany: East Prussia West Prussia Provinz Posen Silesia (Prussian province) Lower Silesia (Prussian province) Upper Silesia (Prussian province) Pomerania (Prussian province) This is a disambiguation page — a navigational aid which lists other pages that... Hasenpfeffer (literally, peppered hare) is a traditional German stew made from marinated rabbit or hare. ... For the song by The Smashing Pumpkins, see Mayonaise (song). ... Königsberger Klopse Königsberger Klopse, also known as Soßklopse, is a German dish consisting of meatballs in a white sauce with capers. ... East Prussia (German: Ostpreu en; Polish: Prusy Wschodnie; Russian: Восточная Пруссия — Vostochnaya Prussiya) was a province of Kingdom of Prussia, situated on the territory of former Ducal Prussia. ... Former German name of the city of Kaliningrad. ... Fruit shapes molded from marzipan Marzipan is a confection consisting primarily of sugar and ground almonds. ... The title of this article contains the character ü. Where it is unavailable or not desired, the name may be represented as Luebeck. ... French Fries, commonly known as fries (North America), or chips (United Kingdom, Ireland, and most Commonwealth nations), are pieces of potato that have been cut into batons and deep-fried. ... 124. ... A French term for a thin slab or slice of meat rolled around a filling, which is sliced and cooked. ... This article does not cite its references or sources. ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... Baked Schweinshaxe (Eisbein) Eisbein, meaning ice leg, is the German name for a deliceous culinary dish involving the lower part of hams hocks. ... Spanferkel. ... spaetzle with butter Spaetzle (German: Spätzle, sometimes explained as being derived from Spatz sparrows) are noodles much used in southern Germany and Alsace. ... A stollen can be given as a gift. ... This article is about the herbs. ... Dresden (etymologically from Old Sorbian Drežďany, meaning people of the riverside forest) is the capital city of the German Federal Free State of Saxony. ... The Striezelmarkt in Dresden is Germanys oldest documented Christmas market. ...

Specialities from the former GDR

The cuisine of the former GDR differed in several ways from the cuisine of West Germany and today's United Germany.

First the East German cuisine was strongly influenced by Russian, Hungarian, Bulgarian and other Eastern European countries from the 1960's on. East Germans travelled abroad to these countries on holiday and immigrants to East Germany from these countries brought their dishes with them. A typical dish that came to the East German kitchen this way is Soljanka. Solyanka (Russian and Ukrainian: соля́нка) is a thick, spicy and sour soup in the Russian and Ukrainian cuisine. ...

Another dissimilarity was the lack of certain spices in the GDR. Oregano for example was totally unknown and the value of garlic or Worcestersauce reached extremes. Lemon juice had to be replaced with vinegar and instead of capers peas soaked in brine were used. While cooking with wine as it is typical for the wine-growing regions in Franconia and Hesse was known, the lack of good wine on the East German market reserved this for special occassions. Out of these reasons Ragout fin (commonly known as Würzfleisch) became a highly sought-after delicacy. As positive can the lack of chemical additives to be be mentioned. Food and other allergies were almost unknown in East Germany. Ragout fin Ragout fin (french for fine ragout) is a time-consuming entrée which came into fashion in France during the Second French Empire (after 1852). ...

The final influence on East German kitchen was the unified cafeteria cuisine. All over East Germany cafeterias in companies and in schools served the same food. The cafeterias were commonly run by the national HO (Handelsorgan) organisation. They had a standard of approx. 300 dishes that tasted almost the same everywhere, since the recipes were standardised. The lack of supplies and the pressure of cooking for large numbers of people gave birth to several typical East German inventions such as covering a 2 large and thin slices of sausage with bread crumbs, frying them and serving them in tomato sauce and makkaroni.

The effort has been made to preserve this cultural East German heritage, and a collection of East German HO recipes is available online in German [1] .

Foreign influences

With the rising influx of foreign workers after World War II, many foreign dishes have been adopted into German cuisine — Italian dishes like spaghetti and pizza have become a staple of German cuisine. Turkish immigrants have also had a considerable influence on German eating habits — Döner kebab, a meat sandwich invented by Berlin Turkish immigrants, is Germany's favourite fast food, selling twice as much as the major burger chains put together. Chinese and Greek food is also widespread and popular. Indian, Thai and other Asian cuisines are rapidly gaining in popularity. Many of the more expensive restaurants used to serve mostly French dishes for many decades, but they are increasingly turning to a more refined form of German cuisine since the 1990s. Combatants Allied powers: China France Great Britain Soviet Union United States and others Axis powers: Germany Italy Japan and others Commanders Chiang Kai-shek Charles de Gaulle Winston Churchill Joseph Stalin Franklin Roosevelt Adolf Hitler Benito Mussolini Hideki Tōjō Casualties Military dead: 17,000,000 Civilian dead: 33,000... For other uses, see Spaghetti (disambiguation). ... For other uses, see Pizza (disambiguation). ... The döner meat is being sliced from a rotating spit. ... This article is about the capital of Germany. ... This article is about the food item. ...

Wikimedia Commons has media related to:

Cuisine of Germany

Image File history File links Commons-logo. ...

External links

• Eating the German way
• German food recipies
• German Cuisine
• Bavarian Food Guide