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German cuisine - Wikipedia, the free encyclopedia http://en.wikipedia.


German cuisine
From Wikipedia, the free encyclopedia

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.

The German style buffet
1 Meat
2 Eating habits
3 Fish
4 Vegetables
5 Side dishes
6 Drinks
7 Spices and condiments
8 Desserts
9 Bread
9.1 Bread rolls
10 Specialities by region
10.1 Baden-Württemberg, Swabia (Schwaben)
10.2 Bavaria (Bayern)
10.3 Bremen and Lower Saxony (Niedersachsen)
10.4 Franconia (Franken)
10.5 Frankfurt am Main and Hessen
10.6 Hamburg
10.7 Palatinate (Pfalz)
10.8 Rhineland (Rheinland)
10.9 Saarland
10.10 Saxony (Sachsen)
10.11 Saxony-Anhalt (Sachsen-Anhalt)
10.12 Schleswig-Holstein
10.13 Swabia (Schwaben)
10.14 Thuringia (Thüringen)
10.15 Westphalia (Westfalen)
10.16 Other famous dishes
10.17 Specialities from the former GDR
11 Foreign influences
12 External links


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Vegetables 2 of 11 1/2/2008 6:20 AM . although duck. served with as a smaller dessert. rivers are cleaner than they were a century ago and the fish population of Germany's rivers is gaining back its territory. 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 Dry muesli mix. Prior to the industrial revolution and the ensuing pollution of the rivers. there is also a social aspect behind those meals. rabbit. cocoa or juice for children). Among poultry. and Oder. Schrippen. There is Sauerkraut said to be more than 1500 different types of sausage in Germany. Muesli (Müsli) and cereals such as cornflakes are also popular. Today. Seafood was traditionally restricted to the northern coastal areas except for pickled herring. as in other parts of Europe. pan-fried dishes also exist. A variety of meat-based spreads such as Leberwurst (literally liver-sausage) can be found during breakfast as well. meat is very often eaten in sausage form. Fish Trout is the most common freshwater fish on German menu as well as pike. but are not very popular. salted meats and salami. marmalade or honey. Rollmops salmon were common in the rivers Rhine. Breakfast is still very popular and may be elaborated and extended on weekends. chicken is most common. Semmeln. not only in rural areas. Certain families may also make their own sausage for personal consumption. and European perch are also frequently served. Wecken or Rundstücke) with jam ("Marmelade" or "Konfitüre"). Eating habits Breakfast (Frühstück) commonly consists of bread. Traditionally. especially boar. the free encyclopedia http://en. Elbe. and venison are also widely available around the year.German cuisine . as are various cheeses. often consisting only of a variety of breads and meats. “Brunches” usually start later in the morning and end in the early milk and banana afternoon. Dinner (Abendessen or Abendbrot) was always a smaller meal. The extension of the breakfast is then called “Brunch”. However. thanks to tight environmental control. mackerel. goose. eaten around Pork. a variety of from France. the traditional way is still rather common. and poultry are the main varieties of meat consumed in Germany. and turkey are also well enjoyed. Nowadays. with friends invited as guests. beef. They offer an opportunity for the whole family to come together and spend time together. toast.Wikipedia. dining habits have changed over the last 50 years. Depending on the family of course. similar to breakfast. 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. Meat is usually pot-roasted. the main meal of the day has been lunch (Mittagessen). but these are usually imports Choucroute garnie. Game meats. are also commonly eaten on bread in the morning. Deli meats. carp. Nevertheless. Throughout Germany. such as ham. Lamb and goat are also available. in Germany. sardine. and salmon are well established throughout the country. Today many seafish like fresh herring (also as Rollmops). and/or bread rolls (Brötchen. a mixture between Breakfast and Lunch. or possibly sandwiches. with pork being the most popular by a substantial amount. eggs. tuna. and strong coffee or tea (milk. The average person in Germany will consume up to 67 pounds of meat in a year.

Drinks Beer is very common throughout all parts of Germany. peas. the predominant variety of noodles is Spätzle which contain a very large amount of yolk. Besides noodles. whereas people in the South (especially in Bavaria) seem to prefer other lagers or wheat beer. especially in the south. The sweet German wines sold in English speaking countries seem mostly to cater to the foreign market. with many local and regional breweries producing a wide variety of beers. are usually not counted among vegetables by Germans. while a major part of the diet. usually on Sundays or special occasions and birthdays. the free encyclopedia http://en. Asparagus. the northern half of the country is too cold and flat to grow grape vines. while Spätburgunder and Dornfelder are important German red wines. not only for breakfast. Riesling and Silvaner are among the best-known varieties of white wine. in Berlin. when it is the right season (late Spring). somewhat stronger than usual in the US though 3 of 11 1/2/2008 6:20 AM . that is consumed predominantly in the middle and northern parts of Germany. as they are quite rare in Germany itself. Obstler on the other hand is distilled from apples and pears ("Obstler"). Mixery (from Karlsberg) and Cab (from Krombacher). but their popularity is currently waning somewhat in favour of noodles and rice. Korn is a German spirit made from malt (wheat. Wine is also popular throughout the country. It is generally filter coffee. 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. but also accompanying a piece of cake in the afternoon. and many types of cabbage are very common. Potatoes. is particularly enjoyed in Germany as a side dish or as a main meal. has become increasingly popular in The various kinds of bottled Germany as a whole. Since the reunification of 1990. A number of regions have a special kind of local beer. and Pommes Frites (french fries) have now become very common.wikipedia. Potatoes are most often served boiled in salt water.Wikipedia. Especially in the south-western part of the country. Klöße (Semmelknödel) Side dishes Noodles are usually thicker than Italian pasta and often contain egg yolk. Potatoes entered German cuisine in the late 18th century and were almost ubiquitous in the 19th and 20th centuries. Carrots. and the weak and sour Berliner Weiße. Beer may also be mixed with other beverages: Kölsch beer pils or lager and lemonade: Alsterwasser or Radler pils or lager and cola: Diesel. cherries (Kirschwasser). Sometimes restaurants will even devote an entire menu to nothing but spargel. the Kölsch of the Cologne area. The term Schnaps refers to both kinds of hard liquors. Veltins V+. but mashed and fried potatoes also are traditional.German cuisine . In most of the country Pils is predominant today. which is light but like Altbier uses a more traditional brewing process than Pils. Fried onions are a common addition to many meat dishes throughout the Vegetables are often eaten in stews or vegetable soups. which was common in East Germany but could hardly be found in West Germany. especially white asparagus known as spargel. for example the dark Altbier around the lower Rhine. spinach. usually mixed with raspberry or woodruff syrup. Coffee is also very common. turnips. John's Day. beans. or mirabelle plums and is preferred in the southern parts. Examples are Bibob (from Köstritzer). Spargel season is traditionally set to the month before St. but can also be served as a side dish. plums. Schwarzbier (black beer). German wine comes predominantly from the areas along the upper and middle Rhine and its tributaries. rye and/or barley). selling bottles of already mixed beverages. potatoes and dumplings (Klöße or Knödel) are very common.

Popular soft drinks include Apfelschorle. A similar dish. the most common version being "Mittelscharf". a sweet variety of mustard is made which is almost exclusively served with the Bavarian speciality Weißwurst. The word Pfannkuchen can either mean German doughnuts (see Berliner) or pancakes (see Eierkuchen).Wikipedia.. and chives. "Rhabarbergrütze" (rhubarb pudding) and "Grüne Grütze" (gooseberry fruit pudding) are variations of the "Rote Grütze". with the exception of mustard for sausages. which is made from black and red currants. and cherries are used regularly on cakes. and hot chilli peppers have become more popular in recent times. milk or whipped cream. enriched with cream ("Sahnemeerettich") or combined with mustard. Tea is more common in the Northwest.German cuisine . In some regions Eierkuchen are filled and Frankfurter Kranz then wrapped. plums. Other herbs and spices like basil. Bear's garlic. Garlic was long frowned upon as "making one stink" and thus has never played a large role in traditional German cuisine. sage. A popular ice cream treat is called Spaghetti Eis. the free encyclopedia http://en. juniper berries and caraway. Portuguese. most commonly made with fresh fruit. A popular dessert in northern Germany is "Rote Grütze". oregano. Cardamom. a rediscovered Löwensenf: a jar spice from elder recipes is used again as a surrogate to garlic. apple juice mixed with sparkling mineral water. Apples. Obstkaltschale. East Frisians traditionally have their tea with cream and rock candy ("Kluntje"). but are otherwise rare in German meals. relatively thin weaker than espresso. Italian-run ice cream parlours were the first large wave of foreign-run eateries in Germany. Eierkuchen are large. Spices and condiments Mustard ("Senf") is a very common accompaniment to sausages and can vary in strength. Horseradish is commonly used as a condiment either on its own served as a paste. becoming widespread in the 1920s. German dishes are rarely hot and spicy — the most popular herbs are traditionally parsley. Kreppel or Krapfen depending on the region. Desserts A wide variety of cakes and tarts are prepared throughout the country. Generally. but also common with vanilla sauce. Ice cream and sorbets are also very popular. aniseed. Italian. raspberries and sometimes strawberries or cherries cooked in juice with cornstarch as a thickener. strawberries. and cinnamon are often used in sweet cakes or beverages associated with Christmas time. laurel. and are known as Berliner. red fruit pudding. 4 of 11 1/2/2008 6:20 AM . and sometimes in the preparation of sausages. the most popular spices are black pepper (used in small amounts).wikipedia. may also be found all around Germany. Greek. in others they're cut into small pieces and arranged in a heap. but it has seen a rise in popularity in recent decades due to the influence of French. Germans are unique among their neighbours in preferring strongly carbonated bottled waters ("Sprudel") to non-carbonated ones. comparable to French Crèpes. salty variants with cheese or bacon exist as well (but aren't usually considered desserts). They are served covered with sugar. In some regions of Germany it used with meats and sausages where mustard would otherwise be used. of Bavarian mustard. German doughnuts (which have no hole) are usually balls of dough with jam or other fillings inside. thyme. In the southern parts of the country. syrup etc. Cheesecake is also very popular and almost always made with quark. made with cola and an orange-flavored drink such as Fanta. and Spezi. which is somewhere between traditional English and French mustards in strength. jam. It is traditionally served with cream. Spanish. and Turkish cuisine.

Rye-wheat ("Roggenmischbrot") 2. are common in German cuisine. meat. rye. is not baked but steamed. Most types of bread contain both wheat and rye flour (hence Mischbrot. Pumpkin seed ("Kürbiskernbrot") 10. known in Germany as Brötchen. Whole-grain ("Vollkornbrot") 4. Rundstück or Weck / Weckle / Weckli depending on the region. and often wholemeal and seeds (such as linseed. Bread is a big part of the German diet. Multi-grain ("Mehrkornbrot") 7. Rye ("Roggenbrot") 8. Pumpernickel. German cuisine is more akin to Eastern than to Western Europe. or on each half separately. Bread rolls Bread rolls in a basket Bread rolls. the free encyclopedia http://en. Depending on definition there are 300-600 different types of bread. Some breads are even made from potato flour. sunflower seed. it is one kind of dark bread from Germany but not representative. Bread is not considered a side dish and is considered important for a healthy diet.wikipedia. Most German breads are made with sourdough. Germans use almost all available types of grain for their breads — wheat.000 in-shop Bread With regard to bread. Specialities by region 5 of 11 1/2/2008 6:20 AM . The importance of bread (Brot) in German cuisine is also illustrated by words such as Abendbrot (supper. literally Bread Time). Sunflower seed ("Sonnenblumenkernbrot") 9.000 types of breads and approximately 1. Semmel. Germany's top ten in bread are: 1. Wheat-rye ("Weizenmischbrot") 5. Rolls are also used for snacks like Bratwurst or Brätel in a hot-dog style. and usually eaten for breakfast and as Pumpernickel sandwiches in the evening. Germany has the widest variety of bread available to its residents. They are typically cut in half. sorghum. mixed bread). literally Evening Bread) and Brotzeit (snack. Onion bread ("Zwiebelbrot") Especially the darker kinds of bread like Vollkornbrot or Schwarzbrot are typical of German cuisine.200 different types of pastry and rolls are produced in about 17. fish or preserves is then placed between the two halves. barley. Internationally well known is Pumpernickel which is steamed for a very long time. and has a unique sweetish taste. corn and rice.German cuisine . Cheese. White bread ("Weißbrot") 6. In fact. spelt. About 6. a Westphalian black bread. rarely as a side dish for the main meal. Schrippe. Toast bread ("Toastbrot") 3. and spread with butter or margarine. oats.000 bakeries and another 10. one of the major complaints of German expatriates in many parts of the world is their inability to find acceptable local breads. Bread is served with almost every (non-main)-meal. or pumpkin seeds) as well. known as an open sandwich.Wikipedia. ranging from white wheat bread to grey bread (Graubrot) and "black" (actually dark brown) rye bread (Schwarzbrot). Whole grain is preferred for high fibre.

They vary greatly in size and seasoning from region to region but are often considerably thinner than the equivalents elsewhere in Germany. Schupfnudeln. pasta filled with various ingredients such as Baden-Württemberg. or simply in a bread roll (Bratwurstsemmel). moist and juicy inside. dumplings and red cabbage or less commonly Sauerkraut. Spätzle and Knöpfle are two varieties of soft. They are traditionally served as three sausages in a roll ("Drei in 'a Weckla") or six sausages on sauerkraut ("Sechs auf Kraut"). as they are quite hard. Heidschnucke (a type of sheep) Crabs Knipp Bratwurst (grey sausage with veal content) mild flavor. Bremen and Lower Saxony (Niedersachsen) Kohl und Pinkel (kale. spinach. Eaten with a hard roll. Bavaria (Bayern) Weißwürste ('white sausages') — a speciality from Munich (München). pretzels. Springerle Flädlesuppe. traditionally eaten for second breakfast. cookies made by pressing dough into intricate molds. Seasoning is usually simple using salt. Schweinshaxe (braised pork leg). with bits of rather salty sausage. and often dark beer and Lebkuchen spices. Commonly used for dunking into a drink.German cuisine . again.usually eaten in a bread-roll with mustard). Baked Schweinshaxe Leberkäse (a type of sausage baked in a mould and cut into slices . served fried or grilled with sauerkraut or potato salad and mustard. Always accompanied by sweet mustard. pork or veal sausages. The best friend of pot-roasted meats or mushroom ragout. Knödel (dumplings made from potatoes or white bread). thick noodles. Lebkuchen (gingerbread): The most famous German gingerbread is.wikipedia. broth with thin strips of German-style pancakes. spices. often served with Sauerkraut. The exact recipe is a matter of regional differences and personal belief. liver dumplings and finely sliced pancakes. from Nuremberg and traditionally only 6 of 11 1/2/2008 6:20 AM . Franconia (Franken) Bratwurst: Beef. pasta made from potatoes and flour. Hochzeitssuppe ("wedding soup"): A spicy meat broth with bread dumplings. made from the roast stock. Served with gravy and Klöße. Schäuferle: An entire pork (or. Crunchy brown on the outside. Accompanied by a side salad. Swabia (Schwaben) Maultaschen. Schweinsbraten (pot-roasted pork). Klöße: Large dumplings made from a dough consisting of raw or a combination of raw and cooked potatoes. very slowly cooked. Weizenbier/Weißbier (wheat beer). and wheat beer. the free encyclopedia http://en.Wikipedia. Kartoffelsalat potato salad. Springerle. Maultaschen are either served with broth or cut into slices and fried with eggs. Lamb) shoulder roasted in a fairly Bratwurst with sauerkraut and cool oven over long period so that the meat is extremely tender with a crunchy potatoes crust. in some cases. The best-known sausages are from Nuremberg (Nürnberg) and are recognisable by their small size and clearly visible herb seasoning. pan fried. onions. meat broth. pepper and caraway and traditionally it is served in a dark sauce. a typical winter dish).

Rhineland (Rheinland) 7 of 11 1/2/2008 6:20 AM . Usually served with rye bread and butter. Not to be confused with the American hot dog "Frankfurter". cress. apfelwein mixed with sparkling water. the free encyclopedia http://en. sorrel. Served with boiled potatoes and hardboiled eggs. Frankfurt am Main and Hessen Green Sauce (Made from minced and an abundant amount of seven fresh herbs namely borage. Also available as Süß Gespritzer which is Apfelwein mixed with lemonade. Grumbeersupp und Quetschekuche (potato soup and plum tart). vegetables. it just serves as a casing. chives. a sweet and sour soup of meat broth. served with a fried egg and a gherkin. Apfelwein Sauer Gespritzer. sausage and wine).German cuisine . Handkäs mit Musik ("hand-cheese with music"). Worschd un Woi (bread roll. Zwiwwelkuche un neie Woi (onion pie with freshly made wine). usually served during summer. parsley. mashed potatoes. Hamburg-style Labskaus with Aalsuppe. herring. . fried egg. a smoked sausage made from pure pork. and burnet. chervil. Verheierde (potatoes and dumplings made of flour). Weck.Wikipedia. and beetroot. several traditional Kneipe sport a choice of Handkäs with and without "music" (the seasoning). Frankfurter sausage.wikipedia. although tourist demand means that Lebkuchen are available in some form practically all year round. which is eaten hot and usually accompanied by bread and mustard. Gedadschde (in a pan fried dumplings made of mashed potatoes with flour). Served in a special mug (the "Bembel"). Although people love to make jokes of dubious quality about the meaning of the "music". cooked together in a available at Christmas. Hamburg Labskaus. wine made of apples. Chestnuts. thereby ruling out any reference to post-digestive side effects. caraway. Called "Grüne Soße" in German or "Griee Sooß" in the Hessian dialect). Very refreshing. Best enjoyed in traditional "Äbbelwoi-Lokalen". vinegar. dried fruits. Apfelwein (dialect: Ebbelwoi or Äppelwoi). and herbs. gherkin and Jükääg is a cabbage roll popularized by the Plattdüütsch-speaking minorities of rollmops northern Germany. Gequellde mit Lewwerworscht (cooked potatoes with liver sausage). Palatinate (Pfalz) Saumagen (Pork stomach). drunk with a special glass (the "Gerippte"). Bohnen und Speck: literally "pears. Birnen. somewhat comparable to Cider and French Cidre though dryer and more sour-tasting. a strong cheese made from curdled milk served in a dressing from vegetable oil. The stomach itself is not eaten. Gequellde mit weißem Kees (cooked potatoes with curd cheese). beans and bacon". salt and pepper and sliced onions. made from corned beef. Kerscheblotzer (cherry cake).

Potatoes and dumplings made of flour served with a creamy bacon sauce). egg. Mussels Grünkohl Eintopf peace Saarland Dibbelabbes (A potato hash prepared from raw grated potatoes. bacon and leeks. an egg and some grated lemon peel. the middle layer is a cream made of quark. Potato fritters (Reibekuchen) with black bread. Halve Hahn (literally Half Rooster). cauliflower. Quarkkeulchen mashed boiled potatoes. Stollen: There are two important centers of Stollen in Saxony. Baumkuchen Baumkuchen Magdeburger Schmalzkuchen 8 of 11 1/2/2008 6:20 AM . Blood sausage (Blutwurst) crude or fried.German cuisine . but not necessarily. which are beaten with butter. Saxony (Sachsen) Lebkuchen (gingerbread): Some believe that the most famous German gingerbread is from Pulsnitz in Saxony.wikipedia.Wikipedia. white asparagus and morels. apricot pies and pear pies in Eschweiler. actually not a rooster at all but a cheese Rheinischer Sauerbraten sandwich with onions. apple syrup. the free encyclopedia http://en. and baked in a Dibbe. It may also. Himmel und Ääd (literally Heaven and Earth) Mashed potatoes with stewed apples and fried blood pudding (Köln). A Christmas stollen 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. sugar and "Vanillepudding"-powder (starchy substance normally used to cook a dessert similar to semolina pudding). Rice pies. contain broccoli. vanilla ice cream etc. marinated in spices and onions and broiled on a grill that hangs on a chain over a wood fire). less than palm-sized pancakes and eaten hot with sugar and cinnamon. Hoorische/Verheiratete (lit. baby carrots. whipped cream. "Married ones". sugar and milk. or with fruit. sugar beet syrup or stewed Rheinischer Sauerbraten. Eierschecke: A cake consisting of three layers: The bottom one is either a yeast dough (Hefeteig) or one made with baking soda (Rührteig). green beans or corn. Dresden and the Ore Mountains. or pot). vanilla and some butter. the name is based on a wordplay (Köln). Schwenker or Schwenkbraten (pork steaks. 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. and the top layer is mainly made from eggs (Eier). The ensuing dough is baked as small. Leipziger Allerlei: Vegetable dish consisting of peas. even small prawns. Quarkkeulchen (also: Quarkkäulchen): A sweet main dish made from quark. large pieces of beef or more traditionally horse meat. marinated in a spicy water-vinegar mixture for a long time before baking. a little flour.

Zwiebelkuchen (onion pie). Bohnen und Speck (pears.Pound of pork. Schwarzsauer. potatoes and vegetables cooked in roux. a sort of black pudding made with vinegar. Maultaschen (A distant relative of Italian ravioli and Russian pelmeni) Sauerbraten Wibele (sweet biscuits).German cuisine . fat. Rinderroulade (beef roulades) . Thüringer Klöße . salt and pepper) Rumpsteak (rump steak) Potato pancakes (Reibeplätzchen Reibekuchen) Black bread (Schwarzbrot) hearty bread. Cakes Mohnkuchen . Eichsfelder Schmandkuchen Weimarer Zwiebelkuchen Altenburger "Aufläufer" (Prophetenkuchen). which is made of rye flour. served with sauerkraut.A pork neck steak marinated together with onions in beer and mustard. it goes black because the sugar in the bread goes to caramel. a stew made of ham. Kale Labskaus Mehlbüdel. roasted on open birchwood fire.wikipedia.Quark cake .poppyseed cake. Schnüsch.Dumplings made of raw and/or cooked potatoes with pan-fried toast-bread inside. Gentleman cream (Herrencreme) Vanilla jelly with cream and rum. stuffed in a natural casing of pig intestine. Thuringia (Thüringen) Meat dishes Gaisburger Marsch Thüringer sausage . pig-blood. Swabia (Schwaben) Gaisburger Marsch A stew. Thüringer Rostbrätel . eggs.Wikipedia. Käsespätzle (Spätzle (a kind of noodles) and fried onions gratinated with cheese. Kieler Sprotten. a large flour dumpling served with bacon and a sweet sauce. onions and pickles. milk. Buttermilk soup with flour dumplings. Westphalia (Westfalen) Pickert (potato pancake) Grünkohl und Kohlwurst (curly kale and cabbage sausage) Westfälischer Schinken (smoked ham) Möpkenbrot (bread. Quarkkuchen . Pickert Other famous dishes 9 of 11 1/2/2008 6:20 AM . beans and bacon). the free encyclopedia http://en. unlike the white Franconian variety.Red to grey in Schleswig-Holstein Birnen. smoked Baltic sprats.Spread with mustard and filled with bacon. Mutzbraten .

East Germans travelled abroad to these countries on holiday and immigrants to East Germany from these countries brought their dishes with them. from the East-Prussian city of Königsberg. Hungarian. for example in a cream or mayonnaise dressing or even in meat broth. and spices such as cardamom and cinnamon. Known as Brathühnchen.German cuisine . marinated with pepper and other spices. which derives its name from the cake. which comes in many varieties.wikipedia. the free encyclopedia http://en. Currywurst Currywurst remains one of most popular fast foods in Aachener Printen. with the portion being traditionally offered either with ketchup or mayonnaise or.g. Sauerbraten Spätzle Sauerkraut (pickled shredded cabbage) Schweinshaxe. the lack of good wine on the East German market reserved this for special occasions. young ones often eaten with the peel. egg. Rouladen. a roulade of bacon and onions wrapped in thinly sliced beef. butter. with both. or herring. nuts. A dough ball filled with berries. Another dissimilarity was the lack of certain spices in the GDR. Hasenpfeffer (peppered hare) Kartoffelsalat (potato salad. Lübeck style (widely used in Christmas specialities) Pellkartoffeln (potatoes boiled or steamed unpeeled. Cologne and the surrounding area. from the German city Aachen Bratkartoffeln (fried potatoes. now Kaliningrad Königsberger Klopse Marzipan e. First the East German cuisine was strongly influenced by Russian. bread crumb coating which is pan fried Würzburg E-Donäten. thin pancakes with diced. a large-format fried or grilled sausage cut into thick slices and seasoned with spicy ketchup and generous amounts of curry powder. pork hock served grilled and crispy with Sauerkraut or boiled as "Eisbein" Spanferkel. intended to be boiled) and "Bratwurst"-style (ie. Usually eaten in a big company of friends or guests. Lemon juice had to be replaced with vinegar and instead of capers peas soaked in brine were used. served with Quark. Oregano for example was totally unknown and the value of garlic or Worcestersauce reached extremes. Brathähnchen and in eastern Germany also as Broiler. Wiener schnitzel is a thinly sliced beef steak with a flour. Speckpfannkuchen (large. Bulgarian and other Eastern European countries from the 1960's on. Whole grilled Chicken. This semi-alcoholic confection was popular with local farm workers as a way of circumventing the strict drinking laws in the 1900's. dried fruit. usually served with french fries — a popular snack originating in early 1950s Berlin. Out of these reasons 10 of 11 1/2/2008 6:20 AM .) Pfefferpotthast (peppered beef stew) Pommes. usually eaten during the Christmas season as Weihnachtsstollen or Christstollen). a shortened version of "Pommes Frites". especially in Berlin and in Düsseldorf. 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. 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. Often served as a side dish to bratwurst or boiled sausages) Königsberger Klopse. a grilled whole young pig. often with diced bacon and/or onions) Currywurst. Both "Bockwurst"-style (ie. but the larger Döner kebab is gaining rapidly in popularity. Both American style "french fries" and Dutch or Danish style fries are common. A typical dish that came to the East German kitchen this way is Soljanka. The best-known Stollen is from Dresden and is sold at the Striezelmarkt Christmas market. as "Pommes rot-weiss". fruit and hops (Fermented hop husks) and moulded into the familiar Würzburg 'oval' shape used in local bread making. While cooking with wine as it is typical for the wine-growing regions in Franconia and Hesse was known. fried bacon) Spätzle (hand-made noodles used extensively in southern Germany and Alsace) Stollen (a bread-like cake with dried citrus peel.Wikipedia.

com/recipes_germany/main_recipes_germany_en. Many of the more expensive restaurants used to serve mostly French dishes for many decades. All text is available under the terms of the GNU Free Documentation The final influence on East German kitchen was the unified cafeteria cuisine. The cafeterias were commonly run by the national HO (Handelsorgan) organisation. is Germany's favourite fast food.) Wikipedia® is a registered trademark of the Wikimedia Bavarian Food Guide (http://www. many foreign dishes have been adopted into German cuisine — Italian dishes like spaghetti and pizza have become a staple of German cuisine.html) German food recipies (http://www. the free encyclopedia http://en.German cuisine . Thai and other Asian cuisines are rapidly gaining in popularity. Food and other allergies were almost unknown in East Germany. Inc. As positive can the lack of chemical additives to be mentioned. (See Copyrights for details.wikipedia.htm) German Cuisine (http://www.en/) Retrieved from "http://en. Indian.cp-pc.lessordinary. 300 dishes that tasted almost the same everywhere. Foreign influences With the rising influx of foreign workers after World War II. and a collection of East German HO recipes is available online in German [1] (http://www. a meat sandwich invented by Berlin Turkish immigrants. They had a standard of .cuisineeurope. selling twice as much as the major burger chains put" Category: German cuisine This page was last modified 18:46. 30 December 2007. The effort has been made to preserve this cultural East German heritage. registered 501(c)(3) tax-deductible nonprofit charity.kitchenproject. All over East Germany cafeterias in companies and in schools served the same food. 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. External links Eating the German way (http://www. but they are increasingly turning to a more refined form of German cuisine since the frying them and serving them in tomato sauce and makkaroni. a U. 11 of 11 1/2/2008 6:20 AM Ragout fin (commonly known as Würzfleisch) became a highly sought-after delicacy. Turkish immigrants have also had a considerable influence on German eating habits — Döner kebab.kirchenweb. Chinese and Greek food is also widespread and popular. since the recipes were standardised.