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Smaller meals added during the day bear names such as Vesper (in the south), Brotzeit (bread time, also in the south), Kaffee und Kuchen (listen ⓘ, literally for "coffee and cake"), or Kaffeetrinken. It is a very German custom and comparable with the English five-o'clock tea. It takes time between lunch and dinner, often on Sundays with the ...
An English word meaning "fat", attested since the early 17th century. This word also exists in German with the same meaning, but it normally refers to pork fat with or without some meat in it. Steckrübeneintopf: Main course A hearty stew made from rutabagas, carrots, and potatoes. Welf pudding: Dessert
Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩] ⓘ) is a traditional German roast of heavily marinated meat.It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. [1]
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 ...
Wiener schnitzel (/ ˈ v iː n ər ˈ ʃ n ɪ t s əl / VEE-nər SHNIT-səl; German: Wiener Schnitzel [ˈviːnɐ ˈʃnɪtsl̩] ⓘ, 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one of the best known specialities of Viennese cuisine, and one of the national ...
The German word das schnitzel (Middle High German: snitzel) is a diminutive of sniz, 'slice'. [1] The name Wiener schnitzel is first attested in 1845. [2] The American fast food chain Wienerschnitzel was formerly called Der Wienerschnitzel, which is not proper German.
Simple English; Slovenčina; Slovenščina; Srpskohrvatski / српскохрватски ... German cuisine by region and its subcategories. Subcategories. This ...
Eisbein (literally: 'ice leg') is a German dish of corned ham hock, usually cured and slightly boiled. The German-language name has associations with the practice of using a pig's leg-bone for ice skating. In southern parts of Germany, the common preparation is known as Schweinshaxe, and it is usually roasted.