German? Austrian? Italian? Whatever the origins, schnitzel is wildly popular. Veal and chicken spits are widely used as is the ever-popular lamb, while vegetarian and vegan versions are becoming increasingly common. One of the earliest street sellers was Kadir Nurman, who started offering döner kebab sandwiches at West Berlin’s Zoo Station in 1972, from the where the dish first took both West and East Berlin by storm and then the rest of Germany.įrom its humble Berlin beginnings when a döner kebab only contained meat, onions and a bit of salad, it developed into a dish with abundant salad, vegetables (sometimes grilled), and a selection of sauces from which to choose. Not the most sophisticated of dishes, but a filling street snack born out of necessity about which all of Germany is still mad: some 800 million are consumed a year.ĭöner kebab was introduced to Germany by Turkish immigrant workers coming here in the 1960s and ’70s. Today boiled and fried sausages are used, and currywurst remains one of the most popular sausage-based street foods in Germany, especially in Berlin, Cologne and the Rhine-Ruhr, where it’s usually served with chips and ketchup or mayonnaise or a bread roll.
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 soldiers, mixed them up and served the result over grilled sausage, instantly creating a German street food classic. And while on modern ships fridges have been installed, it remains popular as a hangover cure.ģ0 classic Italian dishes that everyone should try Today the dish is served all over northern Germany, but especially in Bremen, Kiel and Hamburg.
It has long been a favorite of Baltic and North Sea sailors. Salted beef, onions, potatoes and pickled beetroot are all mashed up like porridge and served with pickled gherkins and rollmops (see below). In the 18th and 19th centuries, ship provisions were mostly preserved fare, and the pink slop of labskaus was a delicious way of preparing them. Labskaus is not the most visually appealing dish, but a delectable mess that represents the seafaring traditions of northern Germany like no other. Here the delicious dumplings have become so important that in 2009, the European Union recognized Maultaschen as a regional specialty and marked the dish as significant to the cultural heritage of the state of Baden-Württemberg. Today you can find maultaschen all over Germany (even frozen in supermarkets) but they’re most common in the south. They’re often simmered and served with broth instead of sauce for a tender, creamier treat, but are sometimes pan-fried and buttered for extra richness. They are typically palm-sized, square pockets of dough with fillings that run the gamut from savory to sweet and meaty to vegetarian.Ī traditional combination is minced meat, bread crumbs, onions and spinach – all seasoned with salt, pepper and parsley. Maultaschen from Swabia, southwestern Germany, are a lot like ravioli but bigger. Maultaschen is especially popular in southern Germany. Today it’s possible to find königsberger klopse under their traditional name in most German restaurants, but they are especially popular in Berlin and Brandenburg. In the German Democratic Republic, officials renamed the dish kochklopse (boiled meatballs) to avoid any reference to its namesake, which had been annexed by the Soviet Union. The sauce’s capers and lemon juice give this filling comfort food a surprisingly elegant finish. The meatballs are traditionally made with minced veal, onion, eggs, anchovies, pepper and other spices. Named after the former East Prussian capital of Königsberg (now Kaliningrad in Russia), this tasty dish of meatballs in a creamy white sauce with capers is beloved by grandmothers and chefs alike. So: Haben sie hunger? Are you hungry now? Check out our list of 20 traditional German dishes that you need to try when you travel there. This is a country of food markets, beer gardens, wine festivals, food museums and high-end restaurants. Today Germans appreciate well-prepared, well-served meals as much as they do a quick bite on the go. It’s definitely more than a mere mix of beer, sauerkraut and sausage. The cuisine of Germany has been shaped not only by the country’s agricultural traditions but by the many immigrants that have made the country home over the centuries. It’s comfort eating with high-quality, often locally sourced ingredients.
0 kommentar(er)
