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Austrian cuisine consists of many different local or regional cuisines. In addition to Viennese cuisine , which is predominantly based on the cooking traditions of the Habsburg Empire , there are independent regional traditions in all the states of Austria .
The term "Wiener Küche" (Viennese cuisine) first appeared in German language cookbooks around the end of the 18th century, and it was mistakenly treated as equivalent to Austrian cuisine. The croissant is also thought to have originated in Vienna after the defeat of the Turks in the Siege of Vienna. [8]
Romanian șnițel [17] (pronounced ['ʃni.t͡sel]) is very common in restaurants, fast-food places, and homes across the country. Normally served with french fries, mashed potatoes, or rice, and a slice of lemon or some salad, the fast food version is differentiated by being served sandwich/burger style.
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Although presumably derived from French soufflé dishes, Salzburger Nockerl, like Kaiserschmarrn or Apple strudel, has become an icon of Austrian cuisine.Legend has it that the dish was invented by Salome Alt (1568–1633), the mistress of Prince-Archbishop Wolf Dietrich Raitenau in the early 17th century.
Austrian poppyseed cake. [20] [21] Mohnstrudel Austria: Poppyseed strudel popular in Germany and Austria. [22] [23] [24] Mohnzelten: Nunt: Obwarzanek krakowski: Kraków, Poland: A ring-shaped bread product made of strands of dough twisted into a spiral that is boiled and sprinkled with salt, poppy seeds, sesame seeds, etc., before being baked ...
Kaiserschmarrn served with whipped cream, blueberry and fruits. Kaiserschmarrn (German pronunciation: [ˈkaɪzɐˌʃmaʁn] ⓘ) or Kaiserschmarren (German: [ˈkaɪzɐˌʃmaʁən] ⓘ; [1] ' Emperor's Mess ') [2] is a lightly sweetened pancake that takes its name from the Austrian emperor Franz Joseph I, who was fond of this fluffy shredded pancake.
Beuschel, also known as Beuschl, Beuscherl, Saures Lüngerl, Lungensuppe, or Lungenhaschee, refers to a dish in traditional Viennese, Austrian, Bavarian, and Bohemian cuisine (where it is known as pajšl). Traditional restaurants in Bavaria and Austria often offer beuschel based on their own handed-down recipes.