From Wikipedia, the free encyclopedia
Below is a list of dishes found in .
Description
that is typical for the city of Aachen.
Bratkartoffeln
Throughout Germany
Fried potatoes, often with diced bacon and/or onions
Throughout Germany
Sausage that is usually composed of veal, pork or beef.....a traditional German sausage. Not to be confused with curry wurst.
Berlin, Rhine-Ruhr
This large-format, fried or grilled sausage is cut into thick slices and seasoned with spicy ketchup and generous amounts of , usually served with
— a popular snack originating in early 1950s Berlin. Both Bockwurst-style (i.e. intended to be boiled) and Bratwurst-style (i.e. 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
in Germany, especially in Berlin and the
area, but the
is gaining rapidly in popularity.
Austro-Bavarian
Whole grilled chicken marinated with pepper and other spices this dish is known as Brathühnchen, Brath?hnchen, and in , also as Broiler.
A stew made from marinated rabbit
Northern Germany and South Germany
Potato salad, which comes in many varieties, for example in a cream or
dressing (northern Germany) or even in meat broth (south Germany), is often served as a side dish to Bratwurst or boiled sausages).
Cooked meatballs served in a white sauce with capers
Throughout Germany
-style cabbage rolls
Throughout Germany
E.g. -style, widely used in Christmas specialities
Mettbr?tchen
A kind of sandwich made with raw
(Br?tchen), frequently with a garnish of minced raw onion
Pellkartoffeln
Throughout Germany
Potatoes boiled or steamed before peeling (young potatoes may be eaten unpeeled), served with Quark and , butter, or as a side dish with herring)
Pfefferpotthast
Peppered beef stew
Throughout Germany
of bacon and onions wrapped in thinly sliced beef
marinated in vinegar, water, spices and seasonings
Throughout Germany
Fermented shredded cabbage
Pork hock served grilled and crispy with
or boiled as
Throughout Germany
A grilled whole young pig, usually eaten in a large company of friends or guests
Speckpfannkuchen
Large, thin pancakes with diced, fried bacon
Southern Germany
These hand-made noodles are very popular and are an important ingredient of several dishes, such as
A bread-like cake with dried citrus peel, dried fruit, nuts, and spices s it is usually eaten during the Christmas season as Weihnachtsstollen or Christstollen. The best-known Stollen is from
and is sold at the
Christmas market, which derives its name from the cake.
Throughout Germany
A roasted goose is traditionally consumed on December 24 .
(also known as Kloss, depending on region)
Throughout Germany
G many different variations:
Semmelkn?del (dumplings made with bread crumbs)
Rohe Kartoffelkn?del - dumplings made from potatoes not cooked prior to forming and boiling the Kn?del
Gekochte Kartoffelkn?del - dumplings made from potatoes cooked prior to forming and boiling the Kn?del
Halb-und-halb Kartoffelkn?del: half the potatoes are cooked first, the other half are not
Halbseidene
Description
Main course
Noodle filled with various ingredients, such as meat, spinach, onions, spices: Maultaschen are either served with broth or cut into slices and fried with eggs.
Main course
A vinegar-marinated roast traditionally made of horse meat, although nowadays the majority is made of beef.
Sauerkraut in Baden-Württemberg is made with the special Filderkraut (pointed cabbage is considered the most delicious variety: ).
Two varieties of soft, thick noodles.
Main course
Hearty dish that combines Sp?tzle with cooked lentils and a .
Pasta made from potatoes and flour, often served with Sauerkraut.
A broth with thin strips of German-style pancakes.
Cookies made by pressing dough into intricate molds. Commonly used for dunking into a drink, as they are quite hard.
Main course
An onion cake, a seasonal dish served around October, usually eaten while still warm and accompanied by slightly fermented red or white grape juice called
or (more commonly in other regions) .
Main course
A famous stew made of meat, potatoes and several kinds of vegetables.
K?sesp?tzle
Main course
and fried onions gratinated with cheese.
Small, sweet biscuits.
Description
Lt.:'White '; a speciality from , traditionally eaten for . Always accompanied by sweet mustard, , and . Traditionally not served after 12 noon because in earlier days, before fridges, the sausages had to be consumed before 12 noon so that they didn't decay. But, nowadays, people also eat it for dinner or lunch.
(wheat beer)
Wheat beer
Helles is a German beer style that is usually drunk in , . It has a yellow, gold color, and has 4.5-6% alcohol.
A beer mixed with citrus lemonade
Wheat beer mixed with lemonade. The name Russen (Russian) comes from the fact that after WWI, the left wing party, Genossen, mixed their beer with lemonade because they did not want to get drunk so quickly. In Munich, these members of left wing parties were called Russians (based on their political beliefs), and also their beer was named after this fact. Often also consumed in a one-liter mug, called the Mass (Russen Mass).
Main course
Sliced pork roast with a crunchy crust that was boiled in a pot.
Main course
Braised pork leg with a crunchy brown crust on the outside, and a moist and juicy inside. Served with gravy and .
A type of sausage baked in a mould and cut into slices. When eaten as a main course, it is sliced and served with an egg (must be sunny side up style), and mashed potatoes. For a quick lunch, it is usually eaten in a bread-roll with mustard, a bit like a hotdog. Some people eat the Leberk?se with hot mustard, others with sweet mustard.
Lt.: B a combination of Blutwurst and Leberwurst (blood sausage and liver sausage), served hot on sauerkraut.
Saures Lüngerl
Main course
from lung and sometimes heart from the veal.
Bavarian potato salad is usually made with broth, bacon bits and onions and may be served hot or chilled.
that is heavily salted so the water is extruded.
Main course
A stew made from various kinds of meat and vegetables.
A very light, fluffy, and not too sweet dessert made from , milk, cream, , and sugar.
A cake that consists of six thin cake layers with chocolate buttercream in between.
(or Milliramstrudel)
Similar to , but filled with
instead, and served with vanilla sauce.
Main course
Lt.:'steam noodle'; a sort of white bread made of yeast dough, steamed in a pan and then served with various toppings, e.g. sugar, cinnamon, poppy seeds, jam, butter and vanilla sauce.
Main course
Sweet dumplings made of yeast dough, filled with jam, poppy seed paste, or curd, and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum powidl jam. Buchteln are topped with vanilla sauce, powdered sugar, or eaten plain and warm.
Description
Beamtenstippe
A either white or brown sauce that is eaten with potatoes.
Main course or snack
Kind of meatballs in Berlin
Hot pork sausage served either with curry ketchup or a tomato paste with curry powder.
Main course
Main course
usually served with .
Raw ground pork that is spiced with salt and pepper, garlic and caraway.
Main course
Grated potatoes that are mixed with eggs, spices and other ingredients, portioned and fried in a pan. Usually served with some kind of meat or sweet with applesauce.
Main course
Cooked meatballs served in a white sauce with capers and usually eaten with potatoes.
Sweet dough dumplings, fried in fat or oil, filled with jam and glazed with confectioner's sugar. Also known simply as "Berliner" or, in the eastern part of Germany, including Berlin itself, "Pfannkuchen". In Bavaria they're called "Krapfen".
See also: ,
Description
Main course
A dish of pears, beans and bacon, invariably accompanied by potatoes.
A grey sausage with veal content that has a mild flavor, is pan-fried and then eaten with a hard roll.
An internationally known sausage that is spread on toast or used in sandwiches.
Bremer Kükenragout
Main course
A ragout made from different kinds of meat and seafood a may contain no chicken and if it does it's meat from very young chicken.
An ancient beer from .
A sheet cake made from yeast dough topped with blops of butter and sugar.
Groats that are broiled and eaten with potatoes or on bread with various other side dishes, e.g. special kind of .
Main course
A dish made from slowly cooked
that is served with , a rather salty sausage.
Main course
A slowly cooked salted pork dish that is usually served with
or potato salad.
Sugar crystals that are used as sweetener for tea.
Snack or Main course
Broiled goat sausage.
Snack or Main course
A dish made from , herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber.
Snack or Main course
Prawns from the .
Another kind of .
R?ucheraal
Main course or snack
Smoked eel that is used as ingredient in various dishes.
that is naturally fermented by lactic bacteria.
A dish with a variety of meats usually eaten as .
Asparagus that is eaten as a delicacy, commonly with potatoes and .
Main course
A hearty stew made from ,
A sweet two-layer pudding invented by a royal chef with one layer of vanilla-based and one of wine-based pudding.
East Prussia, as Germany's easternmost province, was very often influenced by the cuisines of its surrounding neighbours: Russia and Lithuania to the northeast, and Poland to the south. The Russian borsch was adapted to the East Prussian palate, and Polish sausages were frequently found on the dinner table.
East Prussia's gastronomy also made extensive use of the abundant products from its dark, remote forests. Honey was often incorporated into recipes, and Kopskiekelwein, a fruit wine made from wild currants, was the favourite regional tipple alongside beer.
Description
A honey-flavored liqueur.
A beetroot-based soup served with sour cream (Schmand) and beef (originally from Russia).
K?nigsberger Fleck
A type of Kuttelsuppe, or
Main course
Meatballs served in a white sauce with capers and eaten with potatoes.
K?nigsberger
Special kind of
fruit wine
made from blackcurrants or redcurrants.
Pillkaller Machandel
A clear liqueur that is served in a drink with liver sausage and mustard.
Schwarzsauer
A type of blood soup with various spices cooked in vinegar-water.
A variation of bacon.
A kind of cheese.
Description
Fr?nkische Bratwurst is composed of beef, pork or veal and is traditionally served with sauerkraut or potato salad or simply in a breadroll. They vary greatly in size and seasoning from region to region but are often considerably thinner than the equivalents elsewhere in Germany. The best-known sausages are from
(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").
Bratwurst and sliced onion cooked in vinegar and usually eaten with Bavarian .
Main course
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.
Main course
(or, in some cases, ) 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
spices. Accompanied by a side salad, dumplings and red cabbage or less commonly .
("wedding soup")
A spicy meat broth with bread dumplings, liver dumplings and finely sliced pancakes.
Pastry/Cookie
German kind of
of which the most famous originates in Nuremberg and is traditionally only available at Christmas, although tourist demand means that
are available in some form practically all year round.
Main course
that is traditionally served during carp season, which consists of all months of the year that contain an R in their German spelling.
Description
A bright sauce made from an abundant amount of seven fresh minced 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.
A smoked sausage made from pure pork, which is eaten hot and usually accompanied by bread and mustard. Not to be confused with the
"Frankfurter".
A wine made of apples, somewhat comparable to
and French
though dryer and more sour-tasting. Best enjoyed in traditional "?bbelwoi-Lokalen". Served in a special mug (the "Bembel"), drunk with a special glass (the "Gerippte").
A very refreshing drink that combines Apfelwein with sparkling water. Usually served during summer it's also available as
which is Apfelwein mixed with lemonade.
Lt.: 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 Handk?s with and without "music" (the seasoning), thereby ruling out any reference to post-digestive side effects.
Description
Main course or snack
A dish made from , herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber. See also under .
Main course
A dish composed of pears, beans and bacon, invariably accompanied by potatoes.
A soup of , meat broth, vegetables, and herbs.
Hamburger Aalsuppe
A sweet and sour soup of eel, meat broth, , vegetables, and herbs
Franzbr?tchen ("frenchmans roll")
A pastry made from Phyllo dough, covered with sugar and powdered cinnamon that is usually eaten for breakfast. Franzbr?tchen is only rarely found outside of Hamburg.
Main course or snack
A type of flat meatball composed of pork, beef and onions commonly eaten with pasta salad, potatoes or simply in a bread roll with mustard or other condiments.
A jelly/jam-like dessert or summer dish made from berries especially currants that can be eaten pure, but is often accompanied by milk or vanilla sauce.
Description
Main course
Rib roast, made from belly of pork including meat of the upper rib, stuffed with Boskoop apples, prunes, cinnamon, rum and zwieback, usually served with Kl?sse or red cabbage.
Tüffel un Plum
Main course
is a potato stew made with smoked ham, prunes, potatoes and spiced with clove and bay leaves.
Gr??ner Hein
Stew made from string beans, pear and ham
Dessert soup made from elderberry, served with semolina dumplings
Hering in Sahnesosse
Main course
Young herring marinated in cream, onions and apples. Served with Pellkartoffeln.
Description
(Pork stomach)
Main course
A pork's stomach that serves as casing for a filling of pork, sausage meat and potatoes. Sometimes the filling also contains eggs and carots. The dish is usually served with
and , bread or .
Gequellde mit weissem Kees
Main course
A dish of cooked potatoes with curd cheese.
Gequellde mit
Main course
A dish of cooked potatoes with liver sausage.
Gedadschde
In a pan fried dumplings made of mashed potatoes with flour.
Weck, Worschd un Woi
Lt.:Bread roll, sausage and wine
Grumbeersupp un Quetschekuche
Main course
Potato soup and plum tart
(cherry cake)
made with cherries and usually served hot with vanilla sauce.
Main course
An onion pie usually served with .
Young white wine.
Cooked chestnuts served with meat or other things.
Description
Main course
Large pieces of beef or more traditionally horse meat, marinated in a spicy water-vinegar mixture for a long time before baking.
Reibekuchen
with , apple syrup, sugar beet syrup or stewed apples.
Blood sausage either cured or fried.
Main course
Lt.: Heaven and Earth: Mashed potatoes with stewed apples and fried blood pudding ().
Halve Hahn
Lt.:Half Rooster: A dish that doesn't actually contain rooster at all but is a cheese sandwich with onions, the name is based on a wordplay ().
Main course
Mussels cooked in wine with vegetables and served with whole wheat bread and some butter.
Dish of cooked
often served with potatoes and .
Popular kind of cookie that originates in the city Aachen.
Description
Main course
A potato hash prepared from raw grated potatoes, bacon and leeks, and baked in a Dibbe, or pot, usually eaten with .
Main course
Lt.: Married ones: Potatoes and dumplings made of flour served with a creamy bacon sauce.
or Schwenkbraten
Main course
Pork steaks,
in spices and onions and broiled on a grill that hangs on a chain over a wood fire).
Description
Pastry/Cookie
Famous kind of German . Some believe that the best German gingerbread is from
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 , 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 ).
Main course or dessert
A sweet main dish made from , 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.
A 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.
German Christmas cake of which there are two important centers in Saxony:
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. The cuisine of
also differs from central Saxony and is more related to the (former) cuisines of Lower Silesia and Northern Bohemia. Typical Upper Lusatian dishes are:
Stopperle: small dumpling with fried bacon or sausage and sauerkraut.
Sch?lkl?sse: soup consisting of filled pasta and various vegetables.
Teichelmauke: mashed potatoes with bouillon and cooked beef.
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.
Description
A cake typical for Christmas that is very difficult to prepare.
Fried pastry made from yeast dough, topped with confectioner's sugar and usually consumed for .
(Magdeburg)
Main course
that is usually served with
A herb liqueur.
A brand of .
Description
Main course
A dish composed of pears, beans and bacon, invariably accompanied by potatoes .
Buttermilchsuppe
soup with flour dumplings
Sandwich made with various fish (pickled or fried) and onions
usually served with potatoes and
or other foods.
Kieler Sprotten
Main course
Main course or snack
A dish made from , herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber.
Main course
A large flour dumpling served with bacon and a sweet sauce.
A jelly/jam-like dessert or summer dish made from berries especially currants that can be eaten pure, but is often accompanied by milk or vanilla sauce.
Main course
A stew made of ham, potatoes and vegetables cooked in .
A sort of black pudding made with vinegar.
Main course
Cured pig snouts and paws that are cooked in vinegar together with several spices. Traditionally served with ,
was German, the influence of neighboring countries was clear in S
carp and cheeses,
sausage and Pfefferkuchen (pepper cakes).
was very commonly drunk with beer in Silesia. There was an old saying that went "Silesia has two principal rivers, Schnapps and the river Oder".
Description
Schlesisches Himmelreich
Main course
Lt.:Silesian Heaven: a dish of pork belly with dried fruits and cinnamon.
Kartoffelsuppe
Soup or stew
A stew made with raw potatoes and other ingredients such as vegetables and sausage.
G?nsebraten (Roast goose)
Main course
Roasted goosed traditionally served with potatoes and/or
with gravy and vegetables.
Schlesische Kartoffelkl?sse
Main course
Silesian potatoes dumplings.
Breslauer Leckerbissen
Lt.: Breslau 'sweet bites'
Schlesischer Striezel
Silesian Christmas cake made from yeast dough.
Schlesischer Mohnstollen (Silesian poppy cake)
Silesian Christmas cake made from yeast dough and filled with .
Liegnitzer Bomben
Pastry/Cookie
Honey cakes from Liegnitz honey cakes.
Description
Red to grey, stuffed in a
of pig intestine, unlike the white Franconian variety.
Main course
A pork neck steak marinated together with
Main course
Dumplings made of raw and/or cooked potatoes with pan-fried toast-bread inside.
Main course or snack
A pound of mutton, roasted on open birchwood fire, served with sauerkraut.
Main course
: Spread with
and filled with bacon, onions and (in some areas) .
Mohnkuchen
Cheesecake made from
either with or without pie crust (usually ).
Schmandkuchen
A sheet cake made from yeast dough, topped with fruit or quark cheese and covered with a layer of .
Cake (savoury)
A sheet cake made from yeast dough with onions, sour cream, bacon bits and eggs.
"Aufl?ufer" (Prophetenkuchen)
A speciality cake from Thuringia that consists of eggs, sugar, oil, flour and alcohol (usually rum).
Description
Main course
Potato pancakes
und Kohlwurst (curly
and cabbage sausage)
Main course
A sausage made from lung and served with .
Westf?lischer Schinken (smoked ham)
A hearty ham from
that is very aromatic.
M?pkenbrot
Kind of blood sausage that contains rye bread, pig-blood, milk, eggs, fat, salt and pepper.
Main course
Roast beef served with various sides such as
and vegetables.
Fried dumpling made of
and other ingredients such as onions, eggs, quark and spices.
A it goes black because the sugar in the bread goes to caramel.
Lt.: Gentleman's creme: Vanilla jelly with cream and rum.
Barley groats cooked in sausage juices (Wurstbrühe), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling.