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A traditional peppered beef stew of the German cuisine that belongs to the cuisine of Westphalia. Rinderroulade: Throughout Germany A roulade of bacon and onions wrapped in thinly sliced beef Sauerbraten: Rhineland: A beef pot roast marinated in vinegar, water, spices and seasonings Sauerkraut: Throughout Germany Fermented shredded cabbage ...
Practically synonymous with German cuisine since 1945, currywurst is commonly attributed to Herta Heuwer, a Berlin woman who in 1949 managed to obtain ketchup and curry powder from British ...
In other, impoverished regions where the people had to work hard to yield some harvest (e.g., the Ore Mountains), peasant dishes play a major role; famous dishes originating from there include potatoes with Quark, potato soup or potato with bread and linseed oil.
2. Spaetzle. Otherwise known as Käsespätzle, spaetzle is a German egg noodle pasta that has a chewy texture akin to dumplings. It is the epitome of comfort food and one of the most beloved ...
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [1] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet. [2]
Serving a mixture of traditional dishes and American bar food, Hessen Haus is a beer drinker’s dream. This Des Moines pub features over 175 German and European beers — along with a few ...
The potato was introduced in the mid-17th century, soon gaining popularity and integrated into the local cuisine. Many new recipes were developed, such as Schupfnudeln, potato salad and home fries. The popular idea of traditional Swabian cuisine remains based on the stereotype of simple, hearty and uncomplicated "peasant food".
German cuisine-related lists (10 P) B. Beer gardens (2 C, 4 P) German breads (19 P) C. German cakes (27 P) German cheeses (14 P) German chefs (3 C ...
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