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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 ...
The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history.Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic (and Slovakia as well).
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 ...
Plaice, flounder, herring and mackerel are typical fish dishes served in the coastal region and the areas around the estuaries of major rivers like the Elbe, Weser, Jade and Ems. In the interior of Lower Saxony, trout or eel, e.g. at the Steinhuder Meer, are popular dishes. As in much of Northern Germany, Fischbrötchen (fish sandwiches) are a ...
1. Fried Schnitzel. Traditionally made with thinly pounded pork, schnitzel is coated and fried in a crispy breading. Serve it alongside french fries, fried potatoes, spaetzle, or whatever your ...
For individual articles on regional cuisines of Germany, as well as regional specialties, see Category:German cuisine by region and its subcategories. Contents Top
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]
Saxon cuisine encompasses regional cooking traditions of Saxony. In general the cuisine is very hearty and features many peculiarities of Mid-Germany such as a great variety of sauces which accompany the main dish and the fashion to serve Klöße/ Knödel as a side dish instead of potatoes , pasta or rice .
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